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This Cookies ‘n Cream Oreo Cake Roll is a simple yet indulgent dessert that combines rich dark chocolate sponge with creamy Oreo whipped filling and silky chocolate ganache. It’s perfect for celebrations or just treating yourself to something special. Every slice delivers that satisfying crunch of Oreos with the smooth softness of cake and cream.
I first made this cake roll for a family get together and was surprised how many times it disappeared in one evening. The combination of textures and flavors is a crowd pleaser every time.
Ingredients
- Three large eggs: known for providing structure and lift to the sponge
- Granulated sugar: to sweeten and help the cake brown
- Brewed coffee or water: which enhances the chocolate flavor without adding too much moisture
- Pure vanilla extract: for a warm, comforting aroma
- Unsweetened dark cocoa powder: preferably Hershey's Special Dark or Dutch Process for deep chocolate richness
- Salt: balances the sweetness and enhances flavor depth
- Baking powder: helps the cake rise gently for a light texture
- All-purpose flour: as the foundation of the sponge; opt for fresh and not expired for best results
- Powdered sugar: sprinkled on the towel stops the cake from sticking and aids rolling
- Heavy whipping cream: is key for achieving fluffy, stable whipped filling and silky ganache
- Powdered sugar: sweetens the whipped cream while helping it whip up smoothly
- Oreos: crushed for that unmistakable cookies and cream crunch
- Semi-sweet chocolate chips: create a smooth ganache topping that sets beautifully
Step-by-Step Instructions
- Make the Cake:
- Begin by preheating your oven to 350 degrees Fahrenheit and lining a 10 by 15 inch jelly roll pan with foil sprayed with a flour based cooking spray. Beat the eggs at high speed for 3 minutes until they become frothy and a dark yellow shade, this step is crucial for a tender sponge. Incorporate sugar, brewed coffee or water, and vanilla extract. In a separate bowl whisk together cocoa powder, salt, baking powder, and flour. Gently stir this dry mix into the wet ingredients just until combined to avoid toughening the cake. Pour the batter into the pan and carefully spread it thinly using a wooden spoon or spatula, making sure it reaches all the corners for an even bake. Bake for 10 to 15 minutes. The cake is done when it loses its glossy shine and springs back gently when pressed lightly with a fingertip.
- Roll the Cake:
- While baking, prepare a clean kitchen towel on your work surface and sprinkle generously with powdered sugar—this prevents sticking. When the cake comes out, immediately invert it onto the sugared towel and peel off the foil gently. Starting from the short edge, fold the towel over the cake and roll it tightly into the towel. Rolling while warm ensures the cake develops the proper shape and won’t crack later. Let it cool completely rolled for at least one hour or refrigerate wrapped overnight for convenience.
- Make the Filling:
- Using an electric mixer with a whisk attachment, beat heavy whipping cream until it starts to thicken. Gradually add powdered sugar and vanilla extract as you beat until stiff peaks form. Fold in crushed Oreos, reserving a small handful for garnish later.
- Assemble the Cake:
- Carefully unroll the cooled cake, spread the Oreo whipped cream evenly across the surface leaving about an inch free at both ends. Re-roll the cake without squeezing too hard, scraping excess filling back into the roll or off to the side. Wrap tightly with plastic wrap and chill for at least one hour to set.
- Make the Topping:
- In a microwave safe bowl, combine chocolate chips and heavy cream. Heat for about 60 to 90 seconds until the cream is hot but not boiling. Whisk vigorously until smooth and let it cool for about 10 minutes. Place the cake roll on a wire rack with a tray beneath to catch drips. Pour the ganache evenly over the cake, then sprinkle with the reserved crushed Oreos. Refrigerate until the ganache firms up.
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My favorite ingredient has to be the Oreos. The moment my family takes a bite all the happy memories associated with the classic cookie come rushing back. One Christmas this cake was the centerpiece of our dessert table and it sparked a lively conversation about our shared love of cookies and cream.
Storage Tips
Store any leftover slices wrapped in plastic wrap or an airtight container in the refrigerator for up to 3 days. This keeps the whipped cream fresh and ganache glossy. For longer storage, freeze tightly wrapped cake servings for up to one month. Thaw in the refrigerator overnight before serving.
Ingredient Substitutions
You can substitute brewed coffee with strong black tea or just water if you prefer a non coffee flavor. For a dairy free version, use coconut cream for frosting and ganache made with dairy free chocolate chips. Oreos can be swapped for any sandwich cookie with a creamy filling to customize the flavor profile.
Serving Suggestions
Serve chilled slices with a dusting of cocoa powder or extra crushed Oreos for garnish. Pair this rich cake roll with a scoop of vanilla ice cream or fresh berries to balance the sweetness and add a refreshing note. It also makes a festive dessert for birthdays or holidays when plated with decorative sprinkles or chocolate curls.
Cultural Context
The cake roll is a classic European inspired dessert perfected in many cultures as a versatile treat that combines a thin sponge cake rolled around a flavored filling. The cookies and cream flavor pulls from popular American cookie culture while the dark chocolate and coffee hints add gourmet flair, making this recipe a delightful fusion of familiar tastes and elegant techniques.
Recipe FAQs
- → What makes the cake roll moist and tender?
Beating the eggs until frothy and integrating brewed coffee with vanilla helps enhance moisture and depth in the chocolate sponge.
- → How can I roll the cake without cracking it?
Rolling the cake immediately after baking while it’s hot and using a powdered sugar-dusted towel helps the cake keep its shape and prevents cracks.
- → What’s the key to a stable whipped cream filling?
Beating the heavy cream to soft peaks gradually with powdered sugar and folding in crushed cookies ensures a creamy yet sturdy filling.
- → How do I make smooth chocolate ganache for topping?
Heating heavy cream with chocolate chips just until warm, then whisking until glossy creates a silky ganache perfect for drizzling.
- → Can the cake roll be prepared ahead of time?
Yes, chilling the rolled cake for a few hours or overnight helps develop flavors and makes cutting cleaner and easier.