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!

sliced oreo cake roll

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? 🙂
sliced oreo cake roll

Cookies 'n Cream Oreo Cake Roll

4.20 from 40 votes
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
Yield 12 slices
Serving Size 1 /12th cake


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


  • Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) 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 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


Chocolate Coconut Cake Roll

Chocolate Truffle Cake Roll

Peanut Butter Cup Cake Roll

Extreme Cookies ‘n Cream Oreo Cake

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


Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published.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

Recipe Rating


  1. The recipe was easy to follow with delicious results! Next time I might use some wax paper on top of the towel to keep the roll from sticking. Great recipe!

  2. I absolutely love this cake roll. I even use this recipe for any chocolate cake roll I make. It’s easy, and taste wonderful.
    I have also used a butter cream icing inside, and it taste just as good as the recipe to this recipe. IF YOU WANTED A DIFFERENT TASTE.

  3. hi this recipe looks great and easy to make but i want to make it for vegans. Can i substitute the eggs for baking soda/powder and vinegar? Thanks

  4. Mine doesn’t look anything like yours. It’s a total failure 😜. I think I beat the whipping cream too much. After I added the cookies it just didn’t look like any cream in there just the cookies. I was surprised to see that this recipe didn’t call for cream cheese in it. I made 4 other rolls that all called for cream cheese. One had both cream cheese and the whipping cream. I’d like to try it again. What do you think of putting cream cheese in it then incorporating in the cookies at the end. Any suggestions.

  5. I just got some Black Cocoa powder, I think this cake will be perfect to use it in. It will make it that dark black chocolate color of an Oreo cookie. Will post pictures when I get it made.

  6. I made the cake and it was sooo good. Thank you for the recipe. Making the cake was fairly easy and fun to do!