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Cookies and Cream Cake Roll

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This Cookies and Cream Cake Roll is a decadent dessert that combines a soft, chocolatey sponge cake with a creamy cookies-and-cream filling. Rolled up and dusted with powdered sugar or drizzled with chocolate, this dessert is as stunning as it is delicious. Perfect for parties or special occasions!

Ingredients

Scale

For the cake:

  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (30 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) milk

For the filling:

  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 10 chocolate sandwich cookies (like Oreos), crushed

For garnish:

  • Powdered sugar, for dusting
  • Additional crushed cookies or chocolate drizzle (optional)

Instructions

1. Prepare the cake

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs and sugar on high speed with an electric mixer until thick, pale, and fluffy (5–6 minutes).
  4. Gently fold in the vanilla extract and milk. Gradually sift the dry ingredients into the wet mixture, folding gently until just combined. Do not overmix.

2. Bake the cake

  1. Pour the batter evenly into the prepared pan and spread it out with a spatula.
  2. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.

3. Roll the cake

  1. While the cake is still warm, dust a clean kitchen towel with powdered sugar.
  2. Carefully invert the cake onto the towel and remove the parchment paper. Starting from one short end, roll the cake up with the towel to form a spiral. Let it cool completely, rolled, for about 30 minutes.

4. Make the filling

  1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  2. Gently fold in the crushed cookies until evenly distributed.

5. Assemble the cake roll

  1. Unroll the cooled cake and spread the cookies-and-cream filling evenly over the surface, leaving a 1-inch border around the edges.
  2. Roll the cake back up tightly (without the towel), starting from the same short end.
  3. Place the cake seam-side down on a serving platter. Chill for 30 minutes to set.

6. Garnish and serve

  1. Dust the cake roll with powdered sugar or drizzle with melted chocolate. Garnish with extra crushed cookies, if desired.
  2. Slice and serve chilled or at room temperature.

Notes

  • Rolling tip: Roll the cake while it’s warm to prevent cracking. If it cracks slightly, the filling will help hold it together.
  • Make ahead: This cake can be made a day in advance and stored in the refrigerator until ready to serve.
  • Variations: Swap chocolate cookies for golden Oreos or add a drizzle of caramel for a fun twist.