Rainy Sunday afternoons used to feel like a good day to bake cookies or muffins—but after tripping over my daughter’s art projects on the kitchen floor last weekend, I decided cuddle weather called for something a little more decadent.
We had a chocolate cake mix tucked in the pantry from a sale at the grocery store, and I remembered seeing a lush Oreo cream roll recipe on a local baking blog. With the kids home and our wood stove crackling, it felt like the perfect time to try it.
My husband was lounging at the table, scrolling through his phone, when the aroma of cocoa and melting butter started filling the air. Our son peeked around the corner, eyes lighting up as I dusted the countertop with powdered sugar before flipping the warm cake onto the towel. My daughter came in for a taste test once the cream cheese mixture was ready and I couldn’t blame her: that filling looked like cookies and cream on steroids.
Once the cake was rolled up and chilled, I drizzled white chocolate and topped the roll with whole Oreos for fun. When I cut into that tight swirl and saw the creamy center speckled with cookie crumbs, I felt proud. The tray emptied faster than I expected.
Short Description
Oreo Cream Chocolate Roll is a soft chocolate sponge cake rolled around a creamy cream cheese and crushed Oreo filling, topped with melted white chocolate and more Oreo crunch. A show‑stopping dessert that’s still simple enough for any home baker.
Key Ingredients
Cake
- 1 box chocolate cake mix (or homemade equivalent)
- 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 (~6–8 cookies)
Decoration
- 1/4 cup white chocolate, melted
- 4–6 whole Oreo cookies for garnish
- Extra crushed Oreo cookies for sprinkle
Tools Needed
- 10×15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Plastic wrap
Cooking Instructions
Step 1: Bake the Cake
Preheat oven to 350°F (175°C). Line the jelly roll pan with parchment. Prepare the chocolate cake batter using eggs, oil, water, and vanilla. Spread evenly and bake for 12–15 minutes until a toothpick comes out clean.
Step 2: Dust & Roll Cake
While cake bakes, dust a clean kitchen towel with powdered sugar. When cake is out of the oven, invert it onto the towel, peel off the parchment, and gently roll it up (towel and all). Let it cool completely to avoid cracks.
Step 3: Make the Filling
Beat cream cheese and softened butter until smooth. Gradually mix in powdered sugar and vanilla until creamy. Fold in crushed Oreos gently.
Step 4: Assemble the Roll
Unroll the cooled cake. Spread the Oreo cream cheese filling evenly across the surface, leaving a small border to prevent overfilling.
Step 5: Roll Up & Chill
Re-roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least one hour to set the shape.
Step 6: Decorate
Before serving, unwrap and place on a serving platter. Drizzle melted white chocolate over the top and garnish with whole Oreo cookies and extra crushed crumbs.
Step 7: Slice & Serve
Use a sharp knife to slice into 1-inch portions. Serve immediately or keep chilled until ready.
Why You’ll Love This Recipe
Flavor Explosion: Rich chocolate cake paired with tangy cream cheese and crunchy Oreo pieces.
Looks Fancy, Bakes Easy: A cake roll that looks impressive but uses mostly pantry basics and minimal effort.
Family Favorite: Sweet enough for dessert but mild enough to share with kids and adults alike.
Make-Ahead Friendly: Assemble ahead and chill; slice when guests arrive.
Customizable Crunch: Use dark chocolate drizzle, add nuts, or swap Oreos for other cookies.
Mistakes to Avoid & Solutions
Cake Cracking When Rolled: If the cake cools too quickly it may crack.
Solution: Roll while still warm, using powdered sugar to prevent sticking.
Soggy Filling or Leaking: Overly soft cream cheese can ooze out.
Solution: Make sure cream cheese is firm and filling chilled before rolling.
Uneven Filling Spread: Leads to thick or thin spots in slices.
Solution: Use a spatula to smooth filling with a gentle, even layer.
Cake Too Dry: Can result from overbaking.
Solution: Start checking the cake at 12 minutes; avoid letting it brown at edges.
Serving and Pairing Suggestions
Serve slightly chilled for clean slices or at room temperature for softer texture.
Pair with coffee, a silky latte, or cold milk for contrast.
Serve buffet-style at holiday gatherings or potluck dessert tables.
Garnish plates with mint leaves or extra cookie bits for a festive touch.
Storage and Reheating Tips
Fridge: Keep covered for up to 4 days. Wrap tightly to protect from drying.
Freezer: Freeze slices between waxed paper layers in a zip bag for up to 1 month. Thaw in fridge overnight.
To Serve: Thaw in fridge, then let sit 10 minutes before slicing.
FAQs
1. Can I use double-stuff Oreos or other cookies?
Yes, just crush them and fold gently into the filling. Adjust sweetness if needed.
2. What if I don’t have a cake mix?
Homemade chocolate sponge or genoise works fine—just bake thin in a jelly roll pan.
3. Can I make this dairy-free?
Swap cream cheese for dairy-free cream cheese and butter for vegan spread. Use vegan Oreos to keep it dairy-free.
4. Will the roll unroll when sliced?
If chilled properly, it stays intact. Chill at least one hour before slicing.
5. Can I drizzle milk or dark chocolate instead of white?
Absolutely, dark chocolate adds a nice contrast to the sweet filling.
Tips & Tricks
Line the towel with parchment before dusting sugar to make handling easier.
Chill the cream cheese filling slightly before spreading to help with stability.
Use a serrated knife and wipe it clean between cuts for cleaner slices.
Decorate the serving plate with cookie crumbs and mint for a polished finish.
Make mini rolls in a smaller pan for bite-size sweets.
Recipe Variations
Mint Oreo Roll
Add ¼ tsp peppermint extract to the filling.
Use mint-flavored Oreos and drizzle dark chocolate instead of white.
Salted Caramel Twist
Drizzle salted caramel sauce over the top after chilling.
Sprinkle flaky salt for flavor contrast.
PB & Oreo Roll
Fold ¼ cup creamy peanut butter with the cream cheese filling.
Top with Reese’s pieces or chopped peanuts instead of whole Oreos.
Final Thoughts
Each time I bring out the Oreo Cream Chocolate Roll, the room fills with cheers. My husband teases that he only needs one slice but ends up going back for seconds. Even our neighbors slow down at the door when I’ve got a platter in hand. It’s a dessert that feels decadent but doesn’t demand hours in the kitchen—a sweet shortcut that tastes homemade.
The crumb of the cake is tender and cocoa-rich, while the cream cheese center offers that nostalgic cookies‑and‑cream feeling with every bite.
If you’re looking for a dessert that’s part elegant treat, part comfort food and totally fun to slice and serve—this one should be in your recipe box.
Oreo Cream Chocolate Roll
Ingredients
Cake
- 1 box chocolate cake mix or homemade equivalent
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
- Powdered sugar for dusting
Filling
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed Oreo cookies ~6–8 cookies
Decoration
- ¼ cup white chocolate melted
- 4 –6 whole Oreo cookies for garnish
- Extra crushed Oreo cookies for sprinkle
Instructions
- Preheat to 350°F (175°C). Line a jelly roll pan with parchment. Mix cake batter with eggs, oil, water, and vanilla. Spread and bake for 12–15 minutes.
- Dust a towel with powdered sugar. Invert hot cake onto it, peel parchment, and roll it up with the towel. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then fold in crushed Oreos.
- Unroll the cake, spread filling evenly, and leave a small border.
- Roll it back up (no towel), wrap in plastic, and chill for 1 hour.
- Drizzle with melted white chocolate and top with whole and crushed Oreos.
- Slice into 1-inch pieces and serve chilled or right away.
