Oreo Cream Chocolate Roll

Introduction

If you’re looking for a dessert that’s as beautiful as it is delicious, this Oreo Cream Chocolate Roll is the perfect choice. With a soft chocolate sponge cake, a rich and creamy Oreo filling, and a finishing drizzle of melted white chocolate, it’s the kind of treat that looks straight out of a bakery. Perfect for birthdays, holidays, or any special occasion, this roll cake is a true showstopper that will impress family and guests alike.

Ingredients

For the Cake

1 box chocolate cake mix
3 large eggs
½ cup water
½ cup vegetable oil

For the Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
1 cup crushed Oreo cookies

For the Topping

½ cup white chocolate, melted
Extra Oreo crumbs for garnish

Instructions

Step 1: Bake the Chocolate Sponge

Preheat your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the cake mix according to the package directions using eggs, oil, and water.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Roll the Cake

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper.
Roll the cake up tightly with the towel, starting from the short end.
Allow it to cool completely while rolled.

Step 3: Make the Oreo Cream Filling

Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in the whipped cream and crushed Oreos until well combined.

Step 4: Assemble the Roll

Gently unroll the cooled cake.
Spread the Oreo cream filling evenly over the surface.
Roll the cake back up tightly without the towel.
Place seam side down on a serving platter.

Step 5: Finish with Topping

Drizzle the melted white chocolate over the roll.
Sprinkle with extra Oreo crumbs for garnish.
Refrigerate for at least 1 hour before slicing and serving.

Tips and Variations

Use dark chocolate cake mix for an extra rich flavor.
Add a tablespoon of instant coffee to the cake batter to enhance the chocolate taste.
Swap white chocolate drizzle with milk or dark chocolate for a different look.
Chill the roll overnight for cleaner slices.

Storage

Store leftovers in the refrigerator, covered, for up to 4 days.
Freeze (wrapped tightly in plastic and foil) for up to 1 month. Thaw in the fridge before serving.

Conclusion

The Oreo Cream Chocolate Roll is the ultimate indulgence for Oreo and chocolate lovers. It combines a tender sponge cake, a creamy Oreo filling, and a beautiful chocolate drizzle into one irresistible dessert. Whether you’re serving it at a party or enjoying a slice with coffee, this roll cake will always impress.