COOKIES AND CREAM CAKE ROLL
This cookies and cream cake roll is a soft chocolate sponge cake filled with fluffy cookies and cream frosting. Perfect for birthdays, parties, or any sweet celebration, it’s a showstopper that's easier to make than it looks!
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ¼ cup milk
For the Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 10 crushed Oreo cookies
For Decoration (Optional):
- Extra crushed Oreos
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake:
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and sugar together until thick and pale. Add vanilla and oil, then mix. Gradually add the dry ingredients, alternating with the milk, until smooth.
Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
Roll the Cake:
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and gently roll up the cake and towel together from the short end. Let it cool completely.
Prepare the Filling:
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the crushed Oreos gently.
Assemble the Cake Roll:
- Unroll the cooled cake carefully. Spread the cookies and cream filling evenly over the cake. Re-roll the cake (without the towel) tightly.
Decorate:
- Dust the top with powdered sugar and sprinkle with extra crushed Oreos if desired.
Chill and Serve:
- Refrigerate for at least 30 minutes before slicing and serving.
Notes
Make Ahead:
You can prepare the cake roll a day in advance. Store it in the refrigerator until ready to serve. Customizing the Flavor:
For extra cookies flavor, add more crushed Oreos inside the filling or sprinkle some into the batter before baking. Serving Suggestions:
Serve slices with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra treat. Allergy-Friendly Options:
For a dairy-free version, use coconut cream and dairy-free chocolate sandwich cookies. Storage Tips:
Wrap the cake roll tightly in plastic wrap and refrigerate for up to 3 days. Freeze (well-wrapped) for up to 1 month.
You can prepare the cake roll a day in advance. Store it in the refrigerator until ready to serve. Customizing the Flavor:
For extra cookies flavor, add more crushed Oreos inside the filling or sprinkle some into the batter before baking. Serving Suggestions:
Serve slices with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra treat. Allergy-Friendly Options:
For a dairy-free version, use coconut cream and dairy-free chocolate sandwich cookies. Storage Tips:
Wrap the cake roll tightly in plastic wrap and refrigerate for up to 3 days. Freeze (well-wrapped) for up to 1 month.