Name: Oreo Roll Dessert: A Decadent Chocolate Cake Roll with Oreo Cream Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (or homemade chocolate cake); 3 large eggs; ½ cup vegetable oil; 1 cup water; 1 teaspoon vanilla extract; Powdered sugar (for dusting); 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract (for filling); ½ cup crushed Oreo cookies (about 6-8 cookies); ¼ cup white chocolate, melted; 4-6 whole Oreo cookies (for decoration); Extra crushed Oreo cookies (for garnish)

This showstopping Oreo Roll Dessert combines a soft chocolate cake roll with a creamy Oreo-studded filling, creating a dessert that’s as impressive to look at as it is delicious to eat. Drizzled with white chocolate and garnished with cookies, this cake roll is perfect for special occasions or whenever you’re craving a chocolate-cookie indulgence.

Why You’ll Love This Recipe

This Oreo Roll Dessert is a guaranteed crowd-pleaser for several reasons. First, it combines two beloved flavors—chocolate cake and Oreo cookies—into one spectacular dessert. The contrast between the moist chocolate cake and the creamy Oreo filling creates a perfect texture balance. Despite its impressive appearance, this recipe is surprisingly manageable, even for beginners. The cake roll technique might seem intimidating, but with the clear instructions provided, you’ll master it quickly. Additionally, this dessert can be made ahead of time, making it perfect for entertaining. The combination of rich chocolate, creamy filling, and crunchy cookie bits creates a dessert that satisfies multiple cravings at once.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix provides the perfect base for this roll cake, offering consistent results and saving you time. You can substitute homemade chocolate cake batter if you prefer a from-scratch approach.
Eggs act as a binding agent in the cake, providing structure and helping to create that light, rollable texture that’s essential for a successful cake roll.
Vegetable oil adds moisture to the cake, ensuring it remains flexible enough to roll without cracking. Any neutral cooking oil will work here.
Water hydrates the cake mix and helps create the proper batter consistency.
Vanilla extract enhances the chocolate flavor in the cake and adds depth to the overall taste profile.
Powdered sugar is used for dusting the towel, preventing the cake from sticking during the rolling process. This fine sugar dissolves easily and won’t leave a gritty texture.
Cream cheese forms the base of the filling, providing tanginess that balances the sweetness of the other ingredients. Make sure it’s properly softened for a smooth filling.
Unsalted butter adds richness to the filling and helps create that creamy, spreadable consistency that works perfectly in a roll cake.
Oreo cookies are the star flavor ingredient, adding that distinctive chocolate-cookie taste and creating lovely texture contrast with the soft cake and creamy filling.
White chocolate drizzled over the top adds a decorative touch and a sweet counterpoint to the dark chocolate cake. It also helps the crushed Oreo garnish adhere to the top.

Directions

Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper, making sure the paper extends slightly over the edges for easy removal.
In a large mixing bowl, prepare the chocolate cake batter according to package instructions, combining the cake mix with eggs, vegetable oil, water, and vanilla extract until smooth.
Pour the prepared batter into your lined jelly roll pan, using a spatula to spread it evenly to all corners.
Bake for 12-15 minutes or until the cake springs back when lightly touched and a toothpick inserted comes out clean. Be careful not to overbake, as a dry cake will crack when rolled.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents the cake from sticking to the towel during rolling.
As soon as the cake comes out of the oven, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
While the cake is still warm, gently roll it up with the towel, starting from the short end. Allow it to cool completely in this position (about 1-2 hours), which trains the cake to hold its rolled shape.
Meanwhile, prepare the filling by beating the softened cream cheese and butter in a medium bowl until light and fluffy. Gradually add the powdered sugar and vanilla extract, continuing to beat until smooth and well combined.
Gently fold in the crushed Oreo cookies, being careful not to overmix so you maintain some texture.
Once the cake has cooled completely, carefully unroll it and remove the towel. Spread the Oreo cream cheese filling evenly over the surface of the cake, leaving about a half-inch border around the edges.
Carefully re-roll the cake (without the towel this time), keeping the filling intact. Roll it tightly to avoid air gaps but gently enough not to squeeze out the filling.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
Before serving, drizzle melted white chocolate over the top of the roll, then immediately decorate with whole Oreo cookies and sprinkle with extra crushed Oreos before the chocolate sets.
Slice with a sharp knife and serve chilled for the best flavor and texture.

Servings and Timing

This Oreo Roll Dessert yields approximately 10 servings, making it perfect for family gatherings or small parties. The recipe requires about 30 minutes of prep time and 15 minutes of baking time. Including cooling and chilling time, you should allow about 3 hours from start to finish. Each serving contains approximately 410 calories.

Variations

Mint Chocolate Oreo Roll: Use mint-flavored Oreos in the filling and add ¼ teaspoon of peppermint extract to the cream cheese mixture for a refreshing twist.
Peanut Butter Oreo Roll: Incorporate peanut butter Oreos in the filling and add 2 tablespoons of smooth peanut butter to the cream cheese mixture.
White Chocolate Raspberry Oreo Roll: Add ¼ cup of raspberry preserves to the filling and use Golden Oreos instead of regular ones for a fruity variation.
Coffee Oreo Roll: Add 1 tablespoon of instant espresso powder to the cake batter for a mocha-flavored cake that pairs wonderfully with the Oreo filling.
Birthday Cake Oreo Roll: Use birthday cake-flavored Oreos and fold some colorful sprinkles into the filling for a festive celebration dessert.

Storage/Reheating

This Oreo Roll Dessert can be stored in the refrigerator for up to 5 days. Keep it wrapped tightly in plastic wrap to prevent it from drying out or absorbing other flavors from the refrigerator.
For longer storage, you can freeze the Oreo Roll for up to 2 months. Wrap it thoroughly in plastic wrap, then again in aluminum foil before freezing. When ready to serve, thaw overnight in the refrigerator.
This dessert is best served chilled directly from the refrigerator. No reheating is necessary or recommended, as it would melt the filling and potentially make the cake soggy.
If you’re preparing this dessert in advance for an event, it’s best to wait to add the white chocolate drizzle and Oreo garnishes until shortly before serving for the freshest appearance.
Sliced portions can be individually wrapped in plastic wrap for convenient single servings that can be enjoyed throughout the week.

FAQs

Why did my cake crack when I rolled it?

Cake cracking usually happens for two reasons: either the cake was overbaked and became too dry, or it cooled too much before rolling. Always roll your cake while it’s still warm from the oven, and be sure not to overbake it. A properly baked cake should spring back slightly when touched.

Can I make this recipe with a homemade chocolate cake instead of a box mix?

Absolutely! Any good chocolate sheet cake recipe will work. Just make sure it’s not too dense or too moist, as you need a cake with enough structure to roll without falling apart. A classic sponge cake recipe works particularly well for cake rolls.

How far in advance can I make this dessert?

You can make this Oreo Roll Dessert up to 2 days in advance and store it in the refrigerator. For the freshest presentation, add the white chocolate drizzle and Oreo decorations shortly before serving.

My filling squeezed out when I rolled the cake. What did I do wrong?

This typically happens if there’s too much filling or if the filling is too soft. Make sure your cream cheese filling is properly chilled and firm, and don’t overfill the cake. Leave a small border around the edges, and roll firmly but gently.

Can I use different flavored Oreos in this recipe?

Definitely! This recipe works wonderfully with any Oreo variety. Try mint, golden, peanut butter, or seasonal flavors for a fun twist on the classic recipe.

Why do I need to roll the cake in a towel first?

Rolling the warm cake in a towel trains it to hold its shape without cracking. The powdered sugar prevents sticking, and the towel absorbs excess moisture while the cake cools. This step is crucial for a successful cake roll.

My cream cheese filling is too runny. How can I fix it?

If your filling is too runny, refrigerate it for 30 minutes to firm up. Make sure you’re using full-fat cream cheese, as low-fat versions contain more water and can result in a runnier filling. You can also add more powdered sugar, 1 tablespoon at a time, until you reach the desired consistency.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free chocolate cake mix and gluten-free chocolate sandwich cookies instead of Oreos. The cream cheese filling is naturally gluten-free, so no adjustments are needed there.

How do I get clean slices when cutting the roll?

For clean slices, chill the cake roll thoroughly (at least 2 hours), use a sharp knife, and wipe the blade clean between cuts. Dipping the knife in hot water and quickly drying it before each cut can also help create neater slices.

Can I substitute the cream cheese in the filling?

If you prefer not to use cream cheese, you could substitute with mascarpone for a similar texture but milder flavor. Alternatively, a stabilized whipped cream filling (whipped cream with dissolved gelatin) can work, though the flavor profile will be quite different.

Conclusion

This Oreo Roll Dessert combines the beloved flavors of chocolate cake and Oreo cookies in an elegant, impressive presentation. While it might look complex, the step-by-step process makes it accessible even to novice bakers. The contrast between the soft, chocolatey cake and the creamy, cookie-studded filling creates a dessert that’s sure to become a favorite for special occasions and gatherings.

What makes this dessert truly special is its versatility—it can be adapted with different Oreo flavors and additions to suit any taste preference or occasion. Whether you’re serving it at a birthday celebration, holiday gathering, or simply as a weekend treat, this Oreo Roll Dessert is guaranteed to delight everyone who tastes it.

Remember that the key to success lies in proper timing—rolling the cake while warm, allowing it to cool completely before filling, and chilling adequately before serving. Follow these steps, and you’ll create a dessert that’s as beautiful as it is delicious. Happy baking!

Oreo Roll Dessert: A Decadent Chocolate Cake Roll with Oreo Cream Filling