Oreo Cream Chocolate Roll

Oreo Cream Chocolate Roll delivers everything you want in a showstopping dessert rich chocolate flavor super creamy Oreo-filled center and a beautiful swirl every time you slice. It is my family’s special occasion treat and after making it together for birthdays the kids think I am a pastry chef.

Every time I serve this the look on everyone’s face is pure joy. I first whipped it up for a birthday party and it instantly became the most-requested dessert in our home.

Ingredients

• Chocolate cake mix or homemade chocolate cake: gives the perfect soft base stick with a good quality mix or use Dutch process cocoa for homemade
• Large eggs: brings structure and richness pick eggs that are as fresh as possible
• Vegetable oil: keeps the cake moist opt for neutral oils for best results
• Water: helps the cake mix blend smoothly filtered water works best
• Vanilla extract: brings out the depth in chocolate always use pure vanilla for fullest flavor
• Powdered sugar for dusting: prevents sticking and adds a sweet finish sift your sugar for the smoothest application
• Cream cheese softened: for a creamy filling use block cream cheese not spreadable for stability
• Unsalted butter softened: blends with cream cheese to create a velvety texture pick butter with a golden hue for richer taste
• Powdered sugar for the filling: sweetens and helps the filling set
• Crushed Oreo cookies: fold into the filling for crunch go with name-brand for the classic taste
• White chocolate melted for decoration: sweetens and looks gorgeous make sure you use real white chocolate for smooth melting
• Whole Oreo cookies: for placing on top choose cookies without cracks for a polished look
• Extra crushed Oreos as garnish: sprinkle on top right before serving for color and added crunch

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 Fahrenheit which ensures even baking as soon as the batter hits the heat. Line a 10 by 15 inch jelly roll pan with parchment paper making sure it covers the entire surface and up the sides a bit. This guarantees the cake releases without sticking or breaking.

Mix the Batter:

In a large bowl make the chocolate cake batter by combining cake mix eggs oil water and vanilla extract. Beat gently but steadily until no lumps remain the batter should be thick but pourable which leads to a soft flexible cake.

Bake the Cake:

Pour the batter into the lined pan and use a spatula to spread it all the way to the corners for even thickness. Bake for 12 to 15 minutes checking at the earliest time. A toothpick inserted in the center should come out clean meaning it is cooked through but still moist.

Prepare the Sugar Towel:

While the cake is baking lay out a clean kitchen towel and sift a generous layer of powdered sugar over the entire surface. This stops the warm cake from clinging to the towel when you flip it out and helps form the roll shape.

Roll the Cake:

Immediately when the cake is done invert it out of the pan onto the sugared towel. Gently peel off the parchment paper. While still just warm roll the cake up in the towel tightly but gently and set aside until completely cool. This step builds memory into the cake so it will not crack later.

Make the Filling:

Beat softened cream cheese with butter in a medium bowl using a hand mixer or vigorous arm power. Add powdered sugar and vanilla bit by bit and beat until creamy and smooth. Fold in crushed Oreos gently using a spatula to distribute the cookie bits without breaking them down into crumbs.

Fill and Re-Roll:

Carefully unroll the cooled cake. Spread the Oreo cream filling evenly to the edges using a spatula. Roll the cake up gently but firmly ensuring the filling stays put and the swirl stays tight but do not squeeze too hard.

Chill the Roll:

Wrap the re-rolled cake in plastic wrap and set it in the refrigerator for at least one hour or until the filling is firm. This makes for precise slicing and a neater look.

Decorate:

Drizzle melted white chocolate over the chilled roll in any pattern you like. Place whole Oreos on top and finish with a shower of extra crushed cookies for texture.

Serve:

With a serrated knife slice into thick or thin portions. Serve immediately for best effect.

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I absolutely adore the Oreo cream cheese filling in this cake roll. My kids run to the kitchen just for spoonfuls of the extra filling so sometimes I make a bit more for “filling emergencies.”

Storage Tips

This cake roll stores beautifully in the refrigerator tightly wrapped in plastic wrap or placed in an airtight container to keep it from drying out. It tastes just as delicious the next day and can even be made 24 hours ahead for special events. Freeze slices individually wrapped for a quick dessert fix just thaw in the fridge before serving.

Ingredient Substitutions

You can swap regular chocolate cake mix for a gluten free version if allergies are a concern or bake a homemade chocolate sponge from scratch. Try using golden Oreos for a fun twist or a flavored chocolate like mint for the filling. Dairy free cream cheese and butter substitutes work surprisingly well for a vegan version.

Serving Suggestions

Cut thick slices and plate with a scoop of vanilla bean ice cream for an irresistible dessert. For parties arrange the slices on a platter and top each with whipped cream and extra mini Oreos if you have them. It pairs perfectly with coffee or a big glass of cold milk.

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Cultural and Historical Context

Cake rolls have long been a celebration dessert in American households often appearing for holidays and birthdays. The addition of Oreo cookies is a playful modern take on the classic Swiss roll bringing a nostalgic cookie twist to the table that both kids and adults love.

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm in a powdered sugar-dusted towel. This helps retain flexibility and prevent cracks as it cools.

→ Can I use homemade chocolate cake instead of boxed mix?

Yes, substitute your favorite homemade chocolate sponge for the boxed mix in the same pan size for a personalized touch.

→ Is it essential to chill the roll before serving?

Chilling ensures the filling sets, making the roll easier to slice and yielding clean, impressive pieces.

→ Can I add extra Oreos to the filling?

Absolutely! Increase the amount of crushed Oreos in the filling for a stronger cookie flavor and added texture.

→ What is the best way to decorate the roll?

Drizzle with melted white chocolate and top with whole or additional crushed Oreos for visual appeal and extra crunch.

→ How long can I store leftovers?

Store the chocolate roll, wrapped in plastic wrap, in the refrigerator for up to 3 days for maximum freshness.