Go Back
Oreo Cream Chocolate Roll Cake Easy Dessert Recipe
Emily

Oreo Cream Chocolate Roll

A soft chocolate sponge cake rolled with a luscious Oreo cream cheese filling, topped with melted white chocolate and decorated with whole Oreos — the ultimate cookies-and-cream dessert roll.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

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)

Equipment

  • 10x15-inch jelly roll pan
  • Mixing bowls
  • Electric mixer
  • Parchment paper
  • clean kitchen towel
  • plastic wrap
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
  2. Prepare the chocolate cake mix according to package instructions, mixing eggs, oil, water, and vanilla extract.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
  4. Dust a clean kitchen towel with powdered sugar while the cake bakes.
  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.
  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.
  7. Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface.
  8. Gently re-roll the cake, ensuring the filling stays intact. Wrap in plastic wrap and refrigerate for at least 1 hour.
  9. Drizzle melted white chocolate over the top of the roll. Decorate with whole Oreo cookies and sprinkle extra crushed Oreos.
  10. Slice into portions and serve immediately.

Notes

Chill the roll before slicing for neat slices. Swap white chocolate with dark or drizzle both for a black-and-white effect. Best served within 2 days for the freshest texture.