Cookies ‘n Cream Oreo Cake Roll

This post may contain affiliate links. For more information, read my disclosure policy.

Cookies ‘n Cream Oreo Cake Roll – this EASY cake roll recipe is dark chocolate and filled with Oreo whipped cream and chocolate ganache. Every time I make a cake roll recipe, I think I’ve topped all my previous ones…and I certainly have this time.

PIN IT NOW to save for later!

Cookies 'n Cream Oreo Cake Roll - an easy chocolate cake roll recipe filled with Oreo whipped cream! Everyone loves this cake!

Hey my friends! How was your Thanksgiving? Did you shop on Black Friday? Ours was great and Jordan dragged me out on Friday, as she’s been planning all year.

Okay, really, I’m lying. I have no idea how Thanksgiving was. I’m writing this on Wednesday, before the holiday. You see, I realllllllly need a break from work. The last few weeks have been hard and my body is screaming at me to STOP WORKING FOR A HOT MINUTE.

So, instead of waiting to write this post all about how I deftly avoided talking politics at Thanksgiving dinner and the great deals we got at the mall on Friday, I’m knocking this post out today so that (hopefully) I can sleep through the night tonight without my to-do list beckoning me from the other room.

Of course, I’ll still be pinning. And on Facebook. And checking comments (such is a bloggers life) but all of my must-do items will be checked off my list.

If I’d been really good at getting things done, I would have shared this post BEFORE Thanksgiving because it’s such a great party dessert. But hey, now we’re looking forward to Christmas and there are are probably parties every weekend.

I have to say that this Oreo Cake Roll is probably my favorite cake roll recipe of all time.

Okay, that’s a lie. I can’t choose. I have too many to choose from. But it ranks up there with the strawberry one and the peanut butter one.

Cookies 'n Cream Oreo Cake Roll - an easy chocolate cake roll recipe filled with Oreo whipped cream!

This is my favorite chocolate cake roll base, except I used Special Dark Cocoa to make it more like an Oreo. Hershey’s makes that flavor, but you can use any unsweetened cocoa powder you like. I get lots of comments about how sometimes the cake isn’t thick and moist and there are two reasons for that:

  1. This Oreo cake roll is not a traditional cake recipe. It’s not going to be super fluffy and extra moist like a normal chocolate cake.
  2. You have to beat the eggs the amount of time it specifies in the recipe. Don’t skimp!! If you don’t beat enough air into the eggs you’ll get a flatter cake.

If you’ve never made a cake roll, it’s super easy. I’ll put all the links for all my tips and tricks right above the recipe.

I made a Cookies ‘n Cream filling with freshly whipped cream full of Oreo cookies. Roll the cake back up and then coat it with a chocolate ganache and more crushed Oreos.

I made two of these cakes for my daughter’s class. They’re reading a book in school about a French family that lives under a bridge and it references “log cakes”. Her teacher asked me to bring these in to show what a log cake really is and to give the class a treat. According to Jordan everyone loved it!

Cookies 'n Cream Oreo Cake Roll - an easy chocolate cake roll recipe filled with Oreo whipped cream! Everyone loves this cake, especially with the chocolate ganache on top!

Here are some tips and tricks for Oreo cake roll success:

Remember my cardinal cake roll making rules:

  1. Roll it while it’s hot.
  2. If it cracks, cover it with more glaze or frosting. This one cracked…can you even tell? Why do you think I covered it in ganache? 🙂
Did you make this recipe?

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!

Ingredients:

For the Cake

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee (or water)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

For the Filling:

  • 3/4 cups heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 12 Oreos, crushed

For the Topping (optional):

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips

Directions:

  1. 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).
  2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
  3. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Nutrition Information

Yield: 12 slices, Serving Size: 1/12th cake

  • Amount Per Serving:
  • Calories: 331
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 79mg
  • Sodium: 129mg
  • Carbohydrates: 41g
  • Fiber: 3g
  • Sugar: 29g
  • Protein: 3g
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

FIND ALL MY CAKE ROLL RECIPES HERE.

Chocolate Coconut Cake Roll

Chocolate Coconut Cake Roll (6 of 9)w

Chocolate Truffle Cake Roll

Chocolate Truffle Cake Roll (1 of 4)w

Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll (4 of 8)

Extreme Cookies ‘n Cream Oreo Cake

oreo-cake-6-of-7

Sweets from friends:
Cookies ‘n Cream Poke Cake by Melanie Makes
Cookies ‘n Cream Muddy Buddies by Mandy’s Recipe Box
No Bake Cookies ‘n Cream Meltaways by Lemon Tree Dwelling

SaveSaveSaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *

38 comments

  1. Ha! I love that you covered your crack in ganache. <<< I wrote that, then read it and started giggling. Sorry, apparently I'm 5. 🙂 🙂 Beautiful cake Dorothy!

  2. Oh, this looks wonderful. I could lick my screen!!!

  3. This looks lovely and very festive! I can’t wait ti try it. My mouth is drooling as much as my dog’s. Haha!

  4. I didn’t venture out for Black Friday shopping because I was on a plane. Not sure which is worse – crowds at the mall or at the airport. Maybe I should have made this cake roll and brought it on the plane with me since we didn’t have time to eat lunch!

  5. This might be MY favorite cake roll of all time!!! *swoon*

    And Tgiving was pretty solid (avoided the politically annoying family, hooray!) and the only Black Friday shopping I did was online Old Navy for the hubs 😛

  6. I can’t wait to prep this for work next week! Yum!

  7. If I wanted to make regulate chocolate cake bs the dark would I just replace the dark cocoa with regular & skip the coffee?  This looks yummy & I would love to try my first cake roll 😊  Thanks for the help!

  8. Curious as to why you cool the cake in the rolled shape as opposed to flat. I have presumptions as to why, but I’d like to hear the real reason(s).  

    Absolutely scrumptious looking!  Thank you for showing us your hard work!

  9. Hi!  I’ve never made a cake roll before and I’m going to attempt this for my office Christmas party.  I’m nervous.  🙂  Can you please tell me more about the coffee vs. water option?  Thanks.  

    • It’s really preference. I like using coffee because it brings out the chocolate flavor, but if you don’t have any leftover, no need to brew any, just use water instead. Good luck, it’s not hard, I promise. And if it cracks, make more whipped cream and frost the whole thing!!

  10. Can this be made the day before?

  11. Have you ever tried to freeze this? I make pumpkin rolls and freeze the.  They freeze beautifully. Just curious. Id like to make this for a Christmas get together but will need to make it several days in advance.  Thanks!

  12. This looks fantastic! I was thinking about making this with peppermint flavor as well. Do you think I should use the peppermint oreos or add some peppermint extract to the filling (how much)?

  13. Do you use the whole oreo cookie and scrape off the icing and use two halves?

  14. Just printed the recipe and intend to surprise my son-in-law with it for his birthday. Can I substitute oreo cookie ‘n cream instant pudding for the whipped cream filling?

  15. Hi, how did you put the filling? After you roll it while it’s hot, you’d lay it flat again to put the filling?

  16. I tried this recipe yesterday and it was a complete success, everyone loved it. Thank you very much !!

  17. Just made this and it is WONDERFUL!! The only recommendations I would make are to add 2 tbsp of powdered sugar to the heavy whipping cream and to add more heavy whipping cream to the bowl for the filling. I made this recipe to the tee and it doesn’t seem like there’s enough whipped cream for the filling. Next time I’ll double the batch so there’s more!!

  18. This looks so yummy! I included it in a round up post to celebrate National Oreo Cookie Day. http://www.vegetariant.com/11-reasons-to-love-oreo-cookies/

  19. Could you fold the whipped cream filling into some cream cheese to give it a little more of a solid taste and texture? I love this recipe idea, but my husband isn’t too crazy about whipped fillings

  20. Can you use a cake mix or do you have to follow the cake recipe for it to work? Looks delicious! Thanks!

  21. do you need to use foil how about parchment paper

  22. Love this cookies n cream oreo cake roll! So yummyyyy!!!!

  23. Mine and my friend both made one and it was dry?

  24. It said to use an 11×15 pan. Thw biggest I can fit in my over is 11×13 do you think that will work?

  25. My cake tool was dry….not sure why help

Leave a Comment »