Why You’ll Love This Recipe

This Oreo Cream Chocolate Roll is a dessert that instantly impresses. It combines a light, fluffy chocolate sponge with a rich Oreo-studded cream cheese filling, all rolled into a beautiful swirl that looks bakery-worthy but is surprisingly easy to make at home. The contrast between the soft cake, creamy filling, and crunchy Oreo pieces creates a perfect balance of textures in every bite. Finished with a drizzle of white chocolate and extra Oreo garnish, it’s a crowd-pleasing treat for parties, holidays, or whenever chocolate cravings strike.

Preparation and Cooking Time

Prep time: 30 minutes
Bake time: 12–15 minutes
Chilling time: 1 hour
Total time: About 1 hour 45 minutes
Servings: 8 slices
Calories: Approximately 400 kcal per serving

Ingredients

Cake

1 box chocolate cake mix or homemade chocolate cake batter
3 large eggs
½ cup vegetable oil
1 cup water
1 teaspoon vanilla extract
Powdered sugar, for dusting

Filling

8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup crushed Oreo cookies (about 6–8 cookies)

Decoration

¼ cup white chocolate, melted
4–6 whole Oreo cookies
Extra crushed Oreo cookies, for garnish

Step-by-Step Instructions

Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing a slight overhang for easy removal.
Prepare the chocolate cake batter according to package instructions by mixing the eggs, oil, water, and vanilla extract until smooth.
Pour the batter into the prepared pan and spread it evenly to the edges.
Bake for 12–15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.

Roll the Cake

While the cake is baking, lay a clean kitchen towel on your counter and generously dust it with powdered sugar.
As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
Starting from the short end, roll the warm cake up with the towel inside. This step helps prevent cracking later.
Allow the rolled cake to cool completely at room temperature.

Make the Oreo Cream Filling

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Gently fold in the crushed Oreo cookies, making sure they are evenly distributed throughout the filling.

Assemble the Cake Roll

Once the cake is completely cool, carefully unroll it and remove the towel.
Spread the Oreo cream filling evenly over the surface of the cake, leaving a small border around the edges.
Gently roll the cake back up, keeping it tight but careful not to squeeze out the filling.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to help it set.

Decorate and Serve

After chilling, remove the cake roll from the refrigerator and unwrap it.
Drizzle melted white chocolate over the top in a decorative pattern.
Garnish with whole Oreo cookies and sprinkle extra crushed Oreos over the roll.
Slice into portions using a sharp knife and serve.

Serving Suggestions

Serve this Oreo Cream Chocolate Roll slightly chilled for clean slices and the best texture. It pairs beautifully with a cup of coffee, hot chocolate, or a cold glass of milk. For an extra indulgent presentation, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Storage Tips

Store the cake roll tightly wrapped in the refrigerator for up to 3 days. For longer storage, it can be frozen (without decorations) for up to 1 month. Thaw overnight in the refrigerator and decorate just before serving.

This Oreo Cream Chocolate Roll is rich, creamy, and irresistibly chocolatey—a dessert that looks stunning and tastes even better.