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This Oreo Cake Roll is an easy dark chocolate cake that is rolled with a delicious cookies ‘n cream whipped cream and ganache. Top it off with some crushed oreos and this cake roll will have the ultimate cookies ‘n cream flavor!
Cookies ‘n Cream Cake Roll
This cake roll is definitely one of my favorites that I have ever made. Cake rolls can definitely be intimidating because of how specific the rules can be when making them. Trust me though, it is not as hard as you think. Just follow the directions and you will have the perfect cake roll down in no time!
I don’t think I have ever made anything with a more spot on flavor: This Oreo cake roll really does taste exactly like cookies ‘n cream heaven. I owe a lot of that to the incredible Oreo whipped cream that fills the cake.
Ingredients Needed
- Eggs: The eggs are what give the cake the fluffiness – we beat them for a very long time, until they’ve risen in volume and are a thick rich yellow color. This helps the cake rise and stay moist.
- Brewed Coffee: This can be substituted for water. It doesn’t have a coffee flavor; rather the coffee accentuates the chocolate flavor.
- Unsweetened Dark Cocoa Powder: To give the cake that decadent “Oreo” flavor. I use Hershey’s Special Dark Cocoa, but you can also use Dutch Process Cocoa.
- Heavy Whipping Cream: This is for the filling and for the ganache on top the cake. No substitutions for this!
- Oreos: Crushed to accomplish the perfect cookies ‘n cream flavor!
How to make Oreo Cake Roll
- Cake rolls are baked in a jelly roll pan, which is a 10×15-inch baking pan with 1-inch sides.
- Beat eggs at high speed for 3 minutes, until frothy and dark yellow, then mix in sugar, coffee or water, and vanilla extract. The egg mixing time is essential to the success of this recipe!
- Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients.
- Spread in prepared pan. Bake for 10-15 minutes.
- As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully and roll the cake while it’s hot. Read all about my cake roll tips!
- Make the whipped cream and fold in Oreos.
- Unroll cooled cake and fill with filling, then re-roll it.
- Make the chocolate ganache topping and drizzle it all over the cake.
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Expert Tips
- You know a cake roll is done because if you lightly poke the top with your fingertip it will slightly bounce back.
- Roll while it is still hot!! This is very important and will make sure it doesn’t crack and form back together.
- Check out this recipe to get a step by step on how to make a cake roll!
- If needed–frosting and ganache are great for covering up mistakes. Sometimes cake rolls crack – there are so many reasons why this happens – but frosting it will cover up any mistakes.
- The cake can be made up to a day ahead and stored in the refrigerator. Or freeze the cake for up to 3 months.
FAQs
Why did my cake roll crack?
Best way to prevent cracking is to roll the cake while it is still warm, as well as use a kitchen towel to roll it works well to prevent cracking.
Can I freeze a cake roll?
Yes you can–freeze for up to 3 months in an airtight container. I recommend slicing the cake before freezing.
Cookies ‘n Cream Oreo Cake Roll
Cookies ‘n Cream Oreo Cake Roll – this EASY cake roll recipe is dark chocolate and filled with Oreo whipped cream and chocolate ganache. It’s decadent!
Prep Time 48 minutes
Cook Time 12 minutes
Cooling Time 3 hours
Total Time 4 hours
Ingredients
For the Cake
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- ¼ cup (20g) unsweetened dark cocoa powder (i.e. Hershey's Special Dark or Dutch Process)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup (93g) all purpose flour
- Powdered sugar to aid in rolling
For the Filling:
- ¾ cups (177ml) heavy whipping cream
- 1 tablespoon (7g) powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreos crushed
For the Topping (optional):
- ½ cup (118ml) heavy whipping cream
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
- Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it overnight).
- Make the Filling: beat heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar and vanilla during beating. Beat until whipped cream forms. Stir in crushed Oreos, reserving a tablespoon or two for garnish.
- Assemble Cake: once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting. If you have leftover whipped cream, you can use it for topping, or top it like I did, see next step.
- Make the topping: place chocolate chips and heavy whipping cream in a microwave safe measuring cup or bowl. Heat on high power for 60-90 seconds or until the cream is hot, then whisk until smooth. Let cool for 10 minutes.
- Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining crushed cookies. Chill until set.
- Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
Recipe Notes
- You know a cake roll is done baking when it’s no longer glossy and bounces back lightly when touched.
- It’s essential to roll the cake while it’s hot so it will keep its shape.
- Cake roll cracked? Make the ganache topping and no one will know!
Recipe Nutrition
Serving: 1/12th cake | Calories: 331kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 129mg | Fiber: 3g | Sugar: 29g
Nutritional information not guaranteed to be accurate
Other Cake Roll Recipes
I was wondering if I could substitute regular Hersheys unsweetened cocoa for the dark cocoa?
Yes you can! The taste will be more chocolate and less Oreo-like but it’ll work just fine.
I have tried this twice and I’m going to try it again today. I don’t think I’m putting in enough cocoa because the cake batter isn’t a dark. It would be great if there was a picture of what the cake is supposed to look like before you start rolling it. Also, there’s so many ads on this recipe it’s hard to follow it because they keep popping up and it’s 27 pages printed. I think I’ll write it down and try again
1. you need to use special dark cocoa or dutch-process for it to be that dark. Regular unsweetened cocoa will not be dark.
2. Use the print button in the recipe card. Then you’ll just get the recipe.
This recipe has become a number one hit and a must, in our family for the last 6 Thanksgivings! I started off making one and now I have to make 2 or 3 and it’s the first dessert that’s gone! It’s easy to make and so delicious! Thank you for sharing.
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