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Oreo Cream Chocolate Roll Recipe

Oreo Cream Chocolate Roll Recipe
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★★★★★

5.2 from 7 reviews

This Oreo Cream Chocolate Roll is a delightful dessert featuring a moist chocolate sponge cake rolled with a creamy Oreo filling. The cake is soft and fluffy, perfectly complemented by a rich cream cheese and butter mixture studded with crushed Oreo cookies. Finished with a drizzle of white chocolate and decorated with whole and crushed Oreos, it’s an irresistible treat perfect for celebrations or a special indulgence.

Ingredients

Scale

For the Chocolate Cake:

  • 1 box chocolate cake mix
  • 3 large eggs
  • 120 ml vegetable oil
  • 240 ml water
  • 1 teaspoon vanilla extract

For the Oreo Cream Filling:

  • 225 g cream cheese, softened
  • 60 g unsalted butter, softened
  • 60 g powdered sugar
  • 1 teaspoon vanilla extract
  • 60 g crushed Oreo cookies (approximately 6–8 cookies)

For Decoration:

  • 60 g white chocolate, melted
  • 4–6 whole Oreo cookies
  • Extra crushed Oreo cookies
  • Powdered sugar, for dusting

Instructions

  1. Prepare Equipment and Oven: Preheat your oven to 175°C (350°F). Line a 25 x 38 cm (10 x 15 inch) jelly roll pan with parchment paper to ensure the cake won’t stick.
  2. Mix Chocolate Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Use a mixer or whisk to blend everything until you achieve a smooth and homogenous batter.
  3. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface with a spatula. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  4. Create Rolling Base: While the cake is baking, generously dust a clean kitchen towel with powdered sugar. This will prevent the cake from sticking when you roll it.
  5. Roll the Freshly Baked Cake: Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. While the cake is still warm, roll it up gently within the towel from the short edge, which helps it maintain its shape. Allow it to cool completely while rolled.
  6. Prepare Oreo Cream Filling: In a separate mixing bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the filling is light and creamy. Fold in the crushed Oreo cookies evenly throughout the mixture.
  7. Fill and Roll Cake: Carefully unroll the cooled cake. Spread the Oreo cream filling evenly over the surface, making sure to cover the entire area. Gently re-roll the cake tightly to maintain a neat spiral. Wrap the roll in cling film and chill it in the refrigerator for at least 60 minutes to set.
  8. Finish with Decoration: Remove the roll from the fridge and unwrap carefully. Place it on a serving platter. Drizzle the melted white chocolate over the top. Garnish with whole Oreo cookies and sprinkle with extra crushed Oreos for a decorative finish.
  9. Portion and Serve: Using a sharp knife, slice the cake roll into uniform portions. Serve immediately for the best texture and flavor.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use room temperature cream cheese and butter for a smoother filling.
  • Chilling the cake roll helps it hold shape and makes slicing easier.
  • Adjust the amount of crushed Oreos in the filling to your liking for texture.
  • Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: Oreo roll, chocolate cake roll, cream cheese filling, chocolate dessert, no bake filling, Oreo dessert, homemade chocolate roll

Find it online: https://platedbyemma.com/oreo-cream-chocolate-roll-recipe/