Save Pin
If you want a real showpiece, this Oreo Cream Chocolate Roll knocks it out of the park—crazy deep chocolatey taste, super smooth Oreo-stuffed center, and every slice shows off that impressive swirl. At my place, it’s the go-to for big occasions, and after making it with my kids for birthdays, they’re convinced I could open my own bakery.
When this lands on the table, everyone lights up. The first time I made it was at a birthday bash, and now it’s top of the list for dessert requests in our family.
Dreamy Ingredients
- Extra crushed Oreos as garnish: toss some on at the end for crunch and a pop of color
- White chocolate melted for decoration: real white chocolate’s best for smooth drizzling and a pretty finish
- Whole Oreo cookies: choose unbroken ones for topping, they look sharp up there
- Cream cheese softened: use the brick kind, not the spread, for a nice firm filling
- Unsalted butter softened: grab some golden buttery goodness, it makes the filling silky
- Powdered sugar for the filling: sweetens up the creamy part and helps it set
- Crushed Oreo cookies: fold these into your filling for tasty cookie chunks
- Powdered sugar for dusting: use this for your towel and a sweet final touch, sifted works best
- Chocolate cake mix or homemade chocolate cake: this is your soft chocolatey base, a good mix or Dutch process cocoa if you’re baking from scratch is ideal
- Large eggs: give structure and richness, so get fresh ones
- Vegetable oil: makes your cake soft and moist, neutral oil does the trick
- Water: thins out your batter, filtered is best
- Vanilla extract: brings out all the chocolatey depth, use the real stuff if you can
Simple Instructions
- Serve:
- Cut big or small slices with a serrated knife and enjoy right away—looks and tastes best fresh.
- Decorate:
- Once it’s chilled, drizzle on melted white chocolate, plop some whole Oreos on top, and sprinkle with crushed cookies for texture.
- Chill the Roll:
- Wrap the cake roll snugly in plastic and pop it in the fridge for an hour or until the creamy center feels set—it’ll slice way easier this way.
- Fill and Re-Roll:
- Unwind the cooled cake, spread the Oreo cream all over (get it close to the edges), then roll it back up tight but don’t squeeze all the filling out.
- Make the Filling:
- Mix up room-temp cream cheese and butter until smooth. Add powdered sugar and vanilla a bit at a time, beating until fluffy. Gently fold in the crushed Oreos for some cookie crunch throughout.
- Roll the Cake:
- Flip the cake out of the pan right onto your sugared towel. Take off the parchment, then—while still warm—roll it up with the towel and let it fully cool off (this keeps it from tearing later).
- Prepare the Sugar Towel:
- Spread a clean towel out, sift powdered sugar all over so the warm cake won’t stick when you tip it over, and so the rolled cake comes out looking neat.
- Bake the Cake:
- Pour your cake batter into the lined pan, spread it out so it’s even, and bake for 12–15 minutes. Start checking early—poke the center with a toothpick; it should come out clean but not dry.
- Mix the Batter:
- Toss your cake mix, eggs, oil, water, and vanilla into a big bowl. Mix slow at first, then a bit faster—stop when it’s smooth. The batter will be thick but easy to pour.
- Preheat and Prepare:
- Turn the oven on to 350°F before you start. Line a 10x15 inch jelly roll pan with parchment so it hangs up the sides. This way, your cake won’t stick.
Save Pin
I’m obsessed with the Oreo cream cheese layer here. My kids literally race to the counter for extra spoonfuls—sometimes I even make a double batch just for those “filling emergencies.”
Storage Tips
This cake roll stays fresh in the fridge if you wrap it tightly in plastic or stash it in a sealed container. It’s just as good the next day, and you can totally prep it a day ahead for parties. Freeze slices on their own for grab-and-go treats—just move them to the fridge to thaw before eating.
Ingredient Swaps
Switch regular cake mix for a gluten-free one if needed, or make your own chocolate sponge from scratch. Goldens Oreos are fun instead, and mint chocolate works great for the middle. Plant-based cream cheese and vegan butter fit perfectly if you're after dairy-free vibes.
Fun Ways To Serve
Cut thick wedges and serve with a scoop of vanilla bean ice cream for an extra treat. At parties, set slices on a platter and top with whipped cream and mini Oreos if you’ve got ‘em. Tastes awesome with coffee or just a tall glass of cold milk.
Save Pin
Background and Fun Facts
Rolled cakes have been classic party sweets in America for ages—think holidays and special birthdays. Swapping in Oreos gives this old-school favorite a playful twist, mixing nostalgia with everybody’s favorite cookie so both grown-ups and kids dig in.
Common Questions
- → How do I keep the sponge from splitting when rolling?
Gently wrap the warm cake in a towel dusted with powdered sugar. This keeps it bendy as it cools and helps dodge cracks.
- → Can I swap in homemade chocolate cake for the mix?
Totally! Use your favorite homemade chocolate cake in the same size pan. It makes it feel extra special.
- → Do I need to pop the roll in the fridge before serving?
Letting it chill lets the center firm up. That way, you can slice neat pieces and everything stays put.
- → Can I load the filling with more Oreos?
For sure! Toss in more crushed Oreos to boost the cookie vibe and give it extra bite.
- → Any decorating tips for making it look amazing?
Pour on melted white chocolate and throw some whole or crumbled Oreos over the top for next-level crunch and a fun look.
- → How long will this keep in the fridge?
Wrap up leftovers in plastic and stash them in the fridge. They'll stay tasty for up to 3 days.