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When I want something that wows everyone and still feels super chill to make, I always reach for this Oreo roll packed with chocolate cake, Oreo bites, and fluffy cream cheese filling. Every bite has a bit of snap from those cookie bits, a ribbon of white chocolate on top, and that awesome blend of creamy, silky, and crunchy. If you can’t resist a good mix of chocolate goodness, this one’s an instant hit.
The first time I brought this to a friend’s birthday bash, everyone asked for the how-to. Now, it’s always requested for group celebrations and potluck spreads. It looks as good as it tastes—like a sweet dream from childhood.
Yummy Ingredients
- Whole Oreos and crushed cookies: press on for the final touch and add extra cookie bite
- White chocolate: melt down for drizzling over the top—use a bar you really like for easy melting
- Crushed Oreo cookies: fold these in for crunch and that signature flavor—fresh cookies keep it just right
- Unsalted butter: leave it out to soften so it whips in smoothly
- Cream cheese: grab the full-fat kind and let it come to room temperature for a dreamy texture
- Powdered sugar: you’ll want this for tossing over the cake and making that ultra-smooth filling
- Vanilla extract: splash in a little—it boosts the chocolate in cake and filling
- Water: thins out the batter for a super light cake
- Vegetable oil: keeps things extra moist and soft
- Eggs: add texture and richness—they hold the cake together
- Chocolate cake mix: easy, no-fuss base for a cake that rolls up perfectly—moist mixes work best
Tips
Pick up the freshest Oreos and grab cream cheese that’s nice and smooth. Run your powdered sugar through a sifter and you’ll never get lumps.
Step-by-Step Instructions
- Slice and Serve:
- Take your sharpest knife and cut generous rings, then serve up right away so it holds together
- Make It Shine:
- Peel off the wrap and pour melted white chocolate all over in curvy lines. Lay whole cookies on top, then toss a flurry of crushed cookies to finish it off
- Cool and Chill:
- Wrap up your filled roll real tight in plastic and refrigerate for a bit—at least an hour is best so it firms up just right
- Spread and Roll Again:
- Carefully unroll the totally cooled cake, spread the Oreo-packed cream cheese filling everywhere, then reroll gently (ditch the towel this time), making sure you get a tight swirl
- Oreo Cream Center:
- Beat the butter and soft cream cheese together in a big bowl till smooth as can be. Add powdered sugar and vanilla slowly for a fluffy center. Gently fold in the cookie crumbles at the end so they stay chunky
- Roll While Warm:
- After removing from oven, flip the hot cake onto a towel loaded with powdered sugar, peel off the paper, and while it's still warm, roll it up from the short end. Let it cool inside the towel completely
- Bake the Cake:
- Pour your batter evenly into the pan and slide it into the oven for 12–15 minutes. When a toothpick comes out clean and you press and it springs back, it’s done
- Mix the Batter:
- Stir up cake mix, eggs, oil, water, and vanilla in a giant bowl until you’ve got a smooth, lump-free batter
- Set Up Oven and Pan:
- Start with heating your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan perfectly with parchment paper so nothing sticks
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The cream cheese center is why no one ever leaves this dessert unfinished. When my niece helps, she always begs to scrape out the last bits from the bowl after we’ve filled the cake. It’s that rich and dreamy, and the chocolate cake is the perfect match.
Keeping It Fresh
Cover any leftovers tightly in plastic and keep them in the fridge for up to three days. For longer storage, slice the roll, wrap each piece with parchment and plastic, and stash in the freezer. Defrost slices in the fridge before eating. Because of the cream cheese, don’t leave out at room temp for too long.
Ingredient Swaps
If you’d rather bake a chocolate sponge from scratch, that works! For gluten-free, switch to a gluten free mix. Neufchâtel is lighter than regular cream cheese and can be swapped in for the filling. For a dairy free spin, get cookies made with coconut oil. Switch up with other cookies if you wanna play with flavors.
Ways to Serve
Slice it thick, put it on a platter, and scatter on fresh berries for some extra color. Goes great with a scoop of vanilla ice cream or cookies and cream flavor. Pour yourself a glass of milk or brew some coffee for the side. For birthdays, toss some rainbow sprinkles on top for extra fun.
Fun Dessert History
Roll-up cakes borrow from old-school Swiss rolls, a classic in American baking. Swapping in Oreos and cream cheese turns it into something super modern—perfect for parties or themed nights. The chocolate and creamy center combo is basically everyone’s childhood favorite, no matter their age.
Recipe FAQs
- → How do I keep the cake from breaking when I roll it?
Roll it up while it’s still warm, using a towel dusted with powdered sugar. This keeps it pliable and less likely to crack.
- → Can I bake a homemade chocolate sponge instead of using a mix?
Absolutely! Go with your favorite chocolate sponge recipe if you’d like to skip the boxed mix.
- → Should I chill the roll before serving?
Yes, chilling sets the filling, making it easier to slice into neat, defined pieces.
- → Can I throw in extra Oreos for flavor?
Sure thing! Add more crushed cookies to the filling or as a decoration for a stronger flavor kick.
- → Any tips for cutting it neatly?
Refrigerate it well, then use a sharp serrated knife and clean the blade between each slice for perfect cuts.
- → How long will it stay fresh in the fridge?
If kept covered, it’ll stay fresh in the refrigerator for up to 3 days.