Oreo Cream Chocolate Roll
Oreo Cream Chocolate Roll is a soft chocolate cake filled with creamy Oreo filling, topped with white chocolate and crushed cookies—a stunning yet easy dessert for any home baker.
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.