Oreo Cream Chocolate Roll
This Oreo Cream Chocolate Roll is a show-stopping dessert featuring a soft, fluffy chocolate sponge rolled with a luscious Oreo cream filling. Easy to make and perfect for parties, holidays, or any sweet craving, it’s a chocolate lover’s dream with the perfect balance of creamy and crunchy textures.
Ingredients
- 4 large eggs separated
- ¾ cup granulated sugar divided
- ¼ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- ½ cup heavy cream
- 1 cup powdered sugar
- 10 –12 Oreo cookies crushed
- Powdered sugar for dusting
Instructions
- Prepare the sponge: Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
- Make the batter: In a bowl, beat egg yolks with ¼ cup sugar until pale. Add vanilla. In another bowl, beat egg whites with remaining sugar until stiff peaks form. Fold cocoa, flour, and salt into yolk mixture, then gently fold in egg whites.
- Bake the sponge: Pour batter into prepared pan, spreading evenly. Bake 12–15 minutes until springy to the touch. Remove from oven.
- Roll the cake: While warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off parchment, and roll it up carefully. Let cool completely.
- Prepare the filling: Beat cream cheese, heavy cream, and powdered sugar until smooth and fluffy. Fold in crushed Oreo cookies.
- Assemble the roll: Unroll the cooled sponge and spread the Oreo cream evenly over it. Carefully roll the cake back up without cracking.
- Chill and serve: Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Ensure the cake is slightly warm when rolling to prevent cracks.
- Use room temperature cream cheese for a smooth filling.
- Can be prepared a day ahead for easier slicing and serving.
- Optional: drizzle with melted chocolate for extra indulgence.