Oreo Cream Chocolate Roll
A rich chocolate sponge cake filled with Oreo cream cheese, drizzled with white chocolate, and topped with crushed Oreos—perfect for dessert lovers!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings (one 10x15-inch roll)
- Category: Sweet Stuff, Dessert
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
1 box chocolate cake mix (or homemade chocolate cake)
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 (about 6–8 cookies)
Decoration
¼ cup white chocolate, melted
4–6 whole Oreo cookies (for decoration)
Extra crushed Oreo cookies (for garnish)
Instructions
tructions:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Prepare chocolate cake mix with eggs, oil, water, and vanilla. Pour batter into prepared pan, spread evenly, and bake 12–15 minutes until a toothpick comes out clean.
Dust a clean kitchen towel with powdered sugar. Immediately invert warm cake onto towel, peel off parchment, and roll cake in towel. Let cool completely.
In a bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla until combined. Fold in crushed Oreos.
Unroll cooled cake, spread filling evenly, and re-roll tightly. Wrap in plastic wrap and refrigerate at least 1 hour.
Drizzle roll with melted white chocolate, decorate with whole Oreos, and sprinkle crushed cookies on top.
Slice and serve.
Notes
Rolling the cake while warm prevents cracks later.
Add extra crushed Oreos to the filling for stronger flavor.
Best served chilled; store leftovers in the fridge.
Freezer-friendly: wrap tightly and freeze for up to 1 month.
Find it online: https://allrecipesmade.com/oreo-cream-chocolate-roll/
