If you’re a fan of all things cookies and cream, get ready to fall head over heels for this Cookies and Cream Cake Roll. Imagine a fluffy, chocolatey sponge rolled around a dreamy cookies-and-cream whipped filling, finished with a generous dusting of powdered sugar. This show-stopping dessert is surprisingly easy to pull off and guaranteed to wow your friends and family at any gathering. Whether you’re making it for a celebration or simply to satisfy a sweet craving, this Cookies and Cream Cake Roll will quickly become one of your most-requested treats.
Ingredients You’ll Need
Don’t be fooled by the stunning presentation—this Cookies and Cream Cake Roll is made with simple pantry staples and a few special touches. Each ingredient plays a delicious role, from creating a tender cake to achieving that signature cookies-and-cream crunch.
- 4 large eggs: Room temperature eggs whip up fluffier, giving the cake its light, springy texture.
- ¾ cup granulated sugar: Sweetens and helps stabilize the eggs for a perfect sponge.
- 1 teaspoon vanilla extract: Adds warmth and depth to both the cake and filling.
- ¼ cup vegetable oil: Keeps the cake moist and tender.
- ¼ cup milk: Loosens the batter, making it smooth and pourable.
- ¾ cup all-purpose flour: The base that provides structure without making the cake heavy.
- ¼ cup unsweetened cocoa powder: For that irresistible chocolate flavor and dark color.
- 1 teaspoon baking powder: Gives the cake a gentle lift.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ½ cup crushed chocolate sandwich cookies (like Oreos): For the signature cookies and cream crunch in every bite.
- Powdered sugar, for dusting: Keeps the cake from sticking and adds a beautiful finish.
- Filling: 1 cup heavy whipping cream: Whips up into a cloud-like, creamy center.
- ¼ cup powdered sugar: Sweetens and helps stabilize the whipped cream.
- ½ teaspoon vanilla extract: Rounds out the creamy flavor.
- ½ cup crushed chocolate sandwich cookies: More cookies for maximum cookies and cream goodness!
How to Make Cookies and Cream Cake Roll
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave a little overhang for easy removal, and lightly grease it. While the oven heats, grab all your ingredients and set the eggs out to reach room temperature—this helps whip up the fluffiest cake base possible.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together for 4–5 minutes. Use a hand mixer or stand mixer on high speed until the mixture is thick, pale, and ribbons form when you lift the beaters. This step is key for that tender, airy texture that makes the Cookies and Cream Cake Roll so delightful.
Step 3: Add the Wet Ingredients
Mix in the vanilla extract, vegetable oil, and milk to your whipped eggs and sugar. Stir gently, just until combined, so you don’t deflate the mixture. You’re building a foundation for a moist, flavorful cake!
Step 4: Fold in the Dry Ingredients and Cookies
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into your wet mixture just until you see no more streaks. Finally, fold in the crushed chocolate sandwich cookies. This is where the signature cookies and cream flavor really shines through!
Step 5: Bake the Cake
Pour the batter into your prepared pan and use a spatula to spread it evenly to the edges. Bake for 10–12 minutes, or until the cake springs back when gently pressed. Don’t overbake—you want it soft and pliable for rolling!
Step 6: Roll the Cake While Warm
While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the towel. Carefully peel off the parchment paper, then roll the cake up (with the towel inside) from the short end. Let it cool completely rolled up—this step ensures your Cookies and Cream Cake Roll will keep its beautiful swirl without cracking.
Step 7: Make the Cookies and Cream Filling
While the cake cools, whip up the filling. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies. The result: a fluffy, cookies-studded filling that’s impossible to resist.
Step 8: Fill, Roll, and Chill
Once the cake is cool, gently unroll it. Spread the cookies and cream filling evenly over the cake, getting all the way to the edges. Roll the cake back up (without the towel this time), wrap it tightly in plastic wrap, and chill for at least 30–60 minutes to set. This makes for neater slicing and the perfect texture.
How to Serve Cookies and Cream Cake Roll
Garnishes
The simplest finishing touch is a dusting of powdered sugar, but why stop there? Drizzle with melted chocolate, add a few extra crushed cookies on top, or pipe a little whipped cream down the center for extra flair. Each garnish adds a bit of drama and makes your Cookies and Cream Cake Roll even more irresistible.
Side Dishes
Pair this cake roll with a scoop of vanilla ice cream, a handful of fresh berries, or a cold glass of milk. The lightness of the cake and creamy filling balance beautifully with fruit or something cool and creamy on the side.
Creative Ways to Present
Feeling playful? Slice the Cookies and Cream Cake Roll into mini rounds and arrange them like sushi on a platter, or serve each slice with a small dollop of whipped cream and a cookie wedge. For a party, try cutting the roll into bite-sized spirals and securing each with a decorative toothpick—a fun, shareable treat!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cookies and Cream Cake Roll tightly in plastic wrap and store it in the refrigerator. It will stay fresh and delicious for up to three days, making it perfect for enjoying a little slice of happiness whenever the craving strikes.
Freezing
You can freeze the whole cake roll or individual slices. Wrap well in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw in the fridge overnight for best texture—the filling stays creamy and the cake remains tender.
Reheating
Since the Cookies and Cream Cake Roll is meant to be served chilled, there’s no need to reheat. If you’ve frozen it, simply let it thaw in the refrigerator and serve directly once it’s soft enough to slice.
FAQs
Can I use a different type Dessert
Absolutely! While classic chocolate sandwich cookies (like Oreos) are traditional, feel free to experiment with other flavors such as golden Oreos, mint-filled cookies, or even chocolate chip cookies for a fun twist on your Cookies and Cream Cake Roll.
What if my cake cracks when I roll it?
A few small cracks are totally normal and easy to hide with powdered sugar or extra whipped cream. Rolling the cake while it’s still warm and letting it cool in the rolled shape helps prevent major cracks and gives you that perfect swirl.
Can I make the cake roll in advance?
Yes, you can! The Cookies and Cream Cake Roll actually tastes even better after chilling in the fridge for a few hours or overnight, so it’s a fantastic make-ahead dessert for parties or special occasions.
How do I crush the cookies for the filling?
The easiest method is to place the cookies in a zip-top bag and crush them with a rolling pin. You want some larger chunks for texture, so don’t pulverize them completely—the contrast between smooth cream and crunchy cookie bits is what makes this dessert shine.
Can I use whipped topping instead of homemade whipped cream?
You can substitute whipped topping if you’re short on time or want a more stabilized filling, but homemade whipped cream gives the best flavor and texture, especially in a Cookies and Cream Cake Roll.
Final Thoughts
There’s just something magical about a cake roll, and when you add cookies and cream to the mix, it’s pure dessert bliss. Whether you’re celebrating or just treating yourself, I hope you give this Cookies and Cream Cake Roll a try—it’s sure to become a beloved favorite in your kitchen, just as it is in mine!
Print
Cookies and Cream Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light, cocoa-flavored sponge cake rolled with a creamy, crushed chocolate sandwich cookie filling. Perfect for special occasions or a sweet treat, this easy-to-make American-style rolled cake combines the classic flavors of chocolate and cookies and cream in every bite.
Ingredients
Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crushed chocolate sandwich cookies (like Oreos)
- Powdered sugar, for dusting
Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup crushed chocolate sandwich cookies
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the surface to prevent sticking.
- Make the batter: In a mixing bowl, beat the eggs and granulated sugar together for 4–5 minutes until the mixture is thick, pale, and fluffy. Add the vanilla extract, vegetable oil, and milk, mixing until combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure no lumps.
- Fold dry into wet: Gently fold the dry ingredients into the wet egg mixture, taking care not to deflate the batter. Then fold in the crushed chocolate sandwich cookies evenly.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
- Roll the cake: While the cake bakes, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after removing the cake from the oven, invert it onto the prepared towel, peel off the parchment paper, and carefully roll the cake up with the towel from the short end. Allow it to cool completely in this rolled shape.
- Prepare the filling: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies for added texture.
- Assemble the cake roll: Once the cake has cooled completely, unroll it carefully, spread the prepared filling evenly over the cake surface, and then roll it back up tightly without the towel.
- Chill and serve: Chill the rolled cake in the refrigerator for 30–60 minutes to set. Before serving, dust with additional powdered sugar or drizzle with melted chocolate if desired. Slice into 8 equal portions and enjoy.
Notes
- Use room temperature eggs to achieve better volume and a fluffier cake.
- The cake roll can be made a day in advance and stored wrapped tightly in plastic wrap to maintain freshness.
- For a firmer texture that slices cleanly, freeze the cake roll for about 15 minutes before cutting.
- Be gentle when folding in the dry ingredients and crushed cookies to keep the batter light.
- If you don’t have a jelly roll pan, a similar size baking sheet can be used as an alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
