Oreo Cream Chocolate Roll Recipe
Introduction
This Oreo Cream Chocolate Roll is a delightful dessert that combines a moist chocolate cake with a rich, creamy Oreo filling. Perfect for special occasions or whenever you’re craving an indulgent treat, it’s sure to impress with its creamy texture and chocolatey goodness.
Ingredients
- 1 box chocolate cake mix (or homemade chocolate cake)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract (for cake)
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1/2 cup crushed Oreo cookies (about 6–8 cookies)
- 1/4 cup white chocolate, melted
- 4-6 whole Oreo cookies (for decoration)
- Extra crushed Oreo cookies (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Step 2: Prepare the chocolate cake mix according to package instructions, mixing eggs, oil, water, and vanilla extract.
- Step 3: Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Step 4: Dust a clean kitchen towel with powdered sugar while the cake bakes.
- Step 5: Immediately invert the cake onto the powdered sugar-dusted towel and carefully peel off the parchment paper. While the cake is still warm, roll it up in the towel and let it cool completely.
- Step 6: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Fold in crushed Oreo cookies gently.
- Step 7: Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface.
- Step 8: Gently re-roll the cake, ensuring the filling stays intact. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Step 9: Drizzle melted white chocolate over the top of the roll. Decorate with whole Oreo cookies and sprinkle extra crushed Oreos.
- Step 10: Slice into portions and serve immediately.
Tips & Variations
- Use a slightly damp kitchen towel dusted with powdered sugar to prevent sticking and to help roll the cake smoothly.
- For a minty twist, add a few drops of peppermint extract to the cream cheese filling.
- Swap white chocolate drizzle for dark or milk chocolate for a more intense chocolate flavor.
- If you prefer a lighter filling, substitute half the cream cheese with whipped cream.
Storage
Store the rolled cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 15-20 minutes before slicing to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake from scratch instead of using a cake mix?
Yes, you can use your favorite homemade chocolate cake recipe. Just ensure it’s thin enough to roll without cracking.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a powdered sugar–dusted towel helps keep the cake flexible and prevents cracking.
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Oreo Cream Chocolate Roll Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
Description
This Oreo Cream Chocolate Roll is a decadent dessert featuring a soft, moist chocolate cake rolled with a creamy, Oreo-studded cream cheese filling. Topped with melted white chocolate and extra Oreo decorations, it’s perfect for celebrations or anytime indulgence.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (or homemade chocolate cake)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed Oreo cookies (about 6–8 cookies)
Decoration
- 1/4 cup white chocolate, melted
- 4–6 whole Oreo cookies
- Extra crushed Oreo cookies for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare Cake Batter: In a bowl, mix chocolate cake mix with eggs, vegetable oil, water, and 1 tsp vanilla extract according to package instructions until smooth.
- Bake Cake: Pour the batter into the prepared pan, spreading it evenly, and bake for 12–15 minutes until a toothpick inserted in the center comes out clean.
- Prepare Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar to prevent sticking.
- Invert Cake: Immediately after baking, invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. While warm, roll the cake up in the towel to shape it and allow it to cool completely.
- Make Filling: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and 1 tsp vanilla extract, mixing well. Gently fold in crushed Oreo cookies.
- Fill Cake: Unroll the completely cooled cake and spread the Oreo cream cheese filling evenly over the surface.
- Roll Cake: Carefully re-roll the cake with the filling inside, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set.
- Decorate: Drizzle the melted white chocolate over the chilled roll. Garnish with whole Oreo cookies and sprinkle extra crushed Oreos on top.
- Serve: Slice the roll into portions and serve immediately for the best texture and flavor.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- Use fresh cream cheese and butter for a smooth filling.
- Chill time is important for the roll to set and slice cleanly.
- You can substitute white chocolate drizzle with dark or milk chocolate if preferred.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo dessert, chocolate roll, cream cheese filling, chocolate cake roll, Oreo cream roll, baked chocolate dessert
