I love how this roll combines all the best dessert textures and flavors—moist chocolate cake, silky cream cheese filling, and the crunch of crushed Oreos. It’s fun to make and even more fun to slice into. Every bite feels like a celebration, and despite its elegant appearance, it’s a recipe I can pull off in under an hour. Plus, it’s easy to adjust if I want it more chocolatey, creamier, or even loaded with extra Oreos.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
chocolate cake mix (or homemade chocolate cake)
large eggs
vegetable oil
water
vanilla extract
powdered sugar (for dusting)
For the Filling:
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
crushed Oreo cookies
For Decoration:
white chocolate, melted
whole Oreo cookies
extra crushed Oreos
Directions
I start by preheating the oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper.
I prepare the cake batter by combining the cake mix with eggs, oil, water, and vanilla extract, then pour it into the pan and spread it evenly.
I bake the cake for 12–15 minutes, until a toothpick inserted in the center comes out clean.
While it bakes, I dust a clean kitchen towel generously with powdered sugar.
As soon as the cake is done, I invert it onto the prepared towel, peel off the parchment paper, and carefully roll the cake up in the towel while it’s still warm. I let it cool completely like this.
For the filling, I beat together the softened cream cheese and butter until smooth, then gradually mix in powdered sugar and vanilla. I gently fold in the crushed Oreos.
Once the cake is cool, I unroll it and spread the filling evenly across the surface.
I re-roll the cake tightly, wrap it in plastic wrap, and chill it in the fridge for at least an hour.
Before serving, I drizzle melted white chocolate over the top, decorate with whole Oreos, and sprinkle crushed cookies for garnish.
I slice and serve immediately, enjoying every rich and creamy bite.
Servings and timing
This recipe makes one 10×15-inch roll, which yields about 10 servings. It takes about 45 minutes total: 30 minutes to prepare and 15 minutes to bake, plus at least 1 hour to chill before serving.
Variations
Sometimes I double the crushed Oreos in the filling for an even bolder cookie flavor.
I’ve swapped the white chocolate drizzle for dark or milk chocolate when I want a more intense chocolate finish.
A pinch of salt in the filling balances the sweetness beautifully.
I’ve added mini chocolate chips or extra vanilla extract to the filling for variety.
For a festive look, I top it with colored sprinkles or seasonal candy pieces.
Storage/Reheating
I store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. It’s best served cold or slightly chilled. I don’t recommend reheating it since the cream filling is meant to stay cool and set. It also freezes well—just wrap the roll securely and freeze for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Can I make this roll ahead of time?
Yes, and I often do. It actually tastes better after chilling for a few hours or overnight because the flavors meld and the filling sets beautifully.
Can I use homemade cake instead of boxed mix?
Absolutely. I’ve made this with a homemade chocolate sponge, and it works just as well. Just make sure it’s thin and pliable enough to roll without cracking.
How do I keep the cake from cracking?
Rolling the cake while it’s still warm is key. That way, it takes shape without breaking. I also don’t overbake it so it stays soft and flexible.
Can I use different cookies in the filling?
Sure. I’ve tried it with chocolate chip cookies, Biscoff, and even mint Oreos for a twist. It’s fun to experiment depending on the occasion.
What if I don’t have white chocolate?
You can skip the drizzle or use regular melted chocolate instead. I’ve even used a quick chocolate ganache or a dusting of powdered sugar for a simpler finish.
Conclusion
This Oreo cream chocolate roll is one of those desserts that makes everyone stop and say, “Wow.” It’s rich, creamy, chocolatey, and absolutely perfect for any special occasion—or just because. I love making it when I want something that feels fancy but comes together with familiar, comforting ingredients. Each slice is a creamy, cookie-filled bite of joy.
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Prepare the chocolate cake mix by combining eggs, oil, water, and vanilla extract. Mix until smooth.
Pour batter into the pan and spread evenly. Bake for 12–15 minutes or until a toothpick comes out clean.
Dust a clean kitchen towel with powdered sugar. Immediately invert the baked cake onto the towel, remove parchment, and roll the cake up in the towel while warm. Cool completely.
For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Fold in crushed Oreos.
Once the cake is cool, unroll and spread the Oreo cream evenly across the cake surface.
Gently re-roll the cake, keeping the roll tight. Wrap in plastic wrap and refrigerate for at least 1 hour.
Drizzle melted white chocolate over the top. Garnish with whole Oreos and extra crushed cookies.
Slice and serve chilled.
Notes
Customize by adding more Oreos for a stronger flavor.
Make sure to roll the cake while it’s warm to prevent cracking.
Perfect for birthdays, holidays, and special celebrations.
