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This Oreo Cream Chocolate Roll brings big chocolate taste, a super creamy center bursting with crushed Oreos, and a gorgeous swirl in every cut. At my house, it's the treat for celebrations. Making it for birthdays with my kids, they act like I've gone pro in baking.
Folks light up with joy when I pass this around. I first made it for a friend's birthday bash and now everyone asks for it all the time.
Dreamy Ingredients
- Extra crushed Oreos for topping: sprinkle a handful on at the end for crunch and color
- Whole Oreo cookies: save a few for the top—pick ones that look perfect
- White chocolate melted for drizzling: this makes a pretty finish—use real white chocolate so it melts right
- Cream cheese softened: use the block style for a thick and creamy center
- Unsalted butter softened: makes the filling rich—go for butter that looks a bit golden
- Powdered sugar for the filling: adds structure and sweetness
- Crushed Oreo cookies: mix these gently into the filling for bits of cookie in every slice
- Powdered sugar for dusting: shake it on the towel to keep the cake from sticking and give a sweet touch
- Chocolate cake mix or homemade chocolate cake: forms a soft, flexible roll—choose a good boxed mix or use Dutch cocoa if baking from scratch
- Large eggs: fresh eggs make a sturdier, tastier cake
- Vegetable oil: for mega moistness—neutral oils work best
- Water: smooths out the batter—use filtered if you can
- Vanilla extract: brings out that rich cocoa flavor—pure vanilla is worth it
Magical Step-by-Step Guide
- Time to Serve:
- Grab a serrated knife and cut thick or thin slices—your call. Eat right away for best texture.
- Show Off With Decorations:
- Drizzle the chilled roll with melted white chocolate. Pop whole Oreos on for drama, then finish with a shower of extra crushed cookies.
- Chill the Roll:
- Wrap the cake up tight in plastic wrap. Place it in your fridge for at least an hour so the filling gets firm and it's easier to slice clean.
- Fill and Re-Roll:
- When the cake is totally cool, unroll it gently. Spread the Oreo cream all over. Roll it up again—snug but not squished—so you get a nice swirl.
- Mix the Filling:
- In a bowl, beat the butter with the softened cream cheese 'til smooth. Add vanilla and powdered sugar in shifts, mixing to a fluffy blend. Fold in the crushed Oreos softly so they stay in big chunks.
- Make the Sugar Towel:
- Cover a clean towel with a cloud of powdered sugar. This keeps the cake from sticking and helps shape the roll.
- Roll Up the Cake:
- As soon as the cake comes out of the oven, flip it atop the sugar-dusted towel. Peel away the parchment, and while it’s just warm, roll it up in the towel (don’t wait). Let it cool all rolled up—this keeps it from cracking later.
- Bake the Cake:
- Pour your batter evenly into the lined pan and smooth to the edges. Bake 12 to 15 minutes—check at 12. If a toothpick comes out clean, it's good. Should look set but still moist.
- Make the Batter:
- Mix cake mix, eggs, oil, water, and vanilla together in a big bowl. Stir until it's thick but still able to pour—no lumps.
- Preheat and Prep:
- Get your oven hot at 350°F. Line a 10x15 inch jelly roll pan with parchment, letting it hang over the sides a bit so everything pops out easily.
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I’m obsessed with the Oreo cream cheese middle in this roll. My kids love sneaking spoonfuls of any leftovers, so I often whip up a little more for these "emergencies."
Storing Leftovers
This roll holds up great in the fridge—just wrap in plastic or drop it into a sealed container so it won’t dry out. It usually tastes even better the next day. Prep it a day before your get together, no problem. If you want to freeze, slice it up, wrap each piece, and freeze for quick treats. Just thaw in the fridge before digging in.
Ingredient Swaps
If you’re avoiding gluten, just grab a gluten free cake mix or make a chocolate sponge from scratch. Golden Oreos? Why not, for a fun twist. Chopped up mint chocolate works well in the filling, too. You can go dairy-free—just switch to vegan butter and cream cheese—they work surprisingly well.
How to Serve
Thick slices with a scoop of creamy vanilla bean ice cream? Can't beat it. For parties, set out on a platter, dollop some whipped cream on each, and crown with mini Oreos if you have 'em. Goes awesome with coffee or a big glass of milk.
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Fun Background
Rolling cakes have been the go-to celebration treat in lots of American homes—think big holidays or birthdays. Tossing Oreos in is a modern twist, making it feel classic and new all at once. Adults and kids can’t get enough of it.
Common Questions
- → How can I keep the roll from splitting?
Wrap up the cake right after baking while it's still hot inside a towel with powdered sugar. That keeps it soft, stops breaks, and helps it cool the right way.
- → Could I swap the cake mix for homemade chocolate cake?
Definitely! Go ahead and bake your go-to chocolate sponge and use it in the same size pan. It makes it even more you.
- → Does the roll really need to be cold before serving?
Yep, popping it in the fridge gives the filling time to get firm. That way, it'll slice up way neater and look awesome on a plate.
- → More Oreos in the middle—good idea?
Go for it! Toss in more crushed cookies if you want a big Oreo flavor or a little cookie crunch in the filling.
- → What's a fun way to dress up the roll?
Pour melted white chocolate over it, then throw on bigger cookie pieces or even whole Oreos for a cool look and more crunch.
- → How do I keep leftovers fresh?
Just wrap up what’s left nice and tight in plastic wrap, stick it in the fridge, and it'll be good for three days.