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
Scale
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
