At our church’s summer potluck last Sunday, a retired nurse named Gloria brought a dessert that had the whole room buzzing. I spotted it near the lemonade stand, nestled between a banana pudding and a tray of brownies.
Just one slice of that black-and-white roll and I had to ask her for the recipe. She smiled and said, “Oh honey, it’s just cake mix and crushed Oreos—but it disappears every time.” I scribbled it onto a napkin between bites of deviled eggs and potato salad.
Later that night, back in my kitchen, I couldn’t stop thinking about the way the filling tasted like childhood birthdays and snow days rolled into one. So I gave it a go. The sponge came out soft and flexible, not crumbly. Rolling it up in a towel felt like folding a secret. The cream cheese filling, speckled with cookie bits, reminded me of the kind of frosting my sister used to make during our rainy Sunday baking sprees.
By the time it chilled and I sliced it, my husband was already waiting at the counter with a fork in hand. We ended up eating two slices each while watching reruns of old detective shows. It’s not fancy food, but it’s the kind that brings people around the table, no questions asked.
Short Description
This Oreo Cream Chocolate Roll blends a soft chocolate sponge with a tangy cream cheese Oreo filling, rolled into a beautiful dessert perfect for birthdays, holidays, or just a sweet family treat.
Key Ingredients
For the Cake:
- 1 box chocolate cake mix (or your favorite homemade version)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies (about 6–8 cookies)
For Decoration:
- 1/4 cup white chocolate, melted
- 4–6 whole Oreo cookies
- Extra crushed Oreo cookies for garnish
Tools Needed
- 10×15-inch jelly roll pan
- Electric mixer or stand mixer
- Parchment paper
- Mixing bowls
- Silicone spatula
- Whisk
- Plastic wrap
- Clean kitchen towel
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure it fits snugly.
Step 2: Mix the Cake Batter
In a mixing bowl, combine the cake mix, eggs, oil, water, and vanilla extract. Mix until smooth and lump-free, about 2 minutes on medium speed.
Step 3: Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Prepare the Towel
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
Step 5: Roll the Warm Cake
Once baked, immediately flip the hot cake onto the sugared towel. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from the short end. Let it cool completely while rolled.
Step 6: Make the Filling
Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until fluffy. Gently fold in the crushed Oreos, being careful not to overmix.
Step 7: Fill and Re-roll
Unroll the cooled cake and spread the filling evenly over the surface. Re-roll gently but firmly, without squeezing the filling out. Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
Step 8: Decorate
Drizzle melted white chocolate over the top. Add whole Oreo cookies for drama and sprinkle more crushed Oreos for crunch.
Step 9: Slice and Serve
Use a sharp, warm knife to slice into 1-inch portions. Serve chilled or at room temperature.
Why You’ll Love This Recipe
Flavor Explosion: Rich chocolate sponge wrapped around tangy cream cheese and cookie-studded filling delivers pure dessert bliss.
Quick and Easy: Using cake mix saves time without sacrificing taste or texture.
Make-Ahead Friendly: This roll needs chilling time, making it perfect for prepping in advance.
Kid-Approved: The crushed Oreos and white chocolate topping make it fun and exciting for kids.
Party-Ready: It’s beautiful sliced and plated, ideal for celebrations, potlucks, and dessert tables.
Mistakes to Avoid & Solutions
Overbaking the Cake: It should be soft and flexible. Bake just until the toothpick is clean. Dry cake cracks when rolling.
Skipping the Powdered Sugar on the Towel: The sugar prevents sticking. Use generously.
Rolling While Cold: Always roll the cake while warm. Cold sponge cracks and won’t hold shape.
Too Much Filling: Spreading too thick makes it hard to roll. Aim for an even, modest layer.
Overmixing the Filling: Fold in Oreos gently to avoid turning the filling gray and gummy.
Serving and Pairing Suggestions
Slice and serve chilled or slightly softened at room temperature.
Pair with hot coffee, vanilla chai, or cold milk for balance.
Lovely on a dessert buffet, brunch table, or served plated with a fork and a smile.
Garnish with mint leaves or a dusting of cocoa powder for an elegant touch.
Storage and Reheating Tips
Refrigerate: Keep leftovers wrapped in plastic wrap or airtight container for up to 4 days.
Freeze: Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in fridge.
To Serve Again: Let it sit at room temp for 10–15 minutes to soften slightly before slicing.
FAQs
1. Can I make this cake from scratch instead of using a mix?
Yes! Use your favorite homemade chocolate sponge recipe, just ensure it’s light and flexible enough to roll.
2. Do I have to use a jelly roll pan?
It’s best for this type of cake. A regular baking sheet is too large and may make the cake too thin.
3. Can I freeze the filled roll?
Absolutely. Wrap it tightly and freeze up to a month. Let it thaw in the fridge before slicing.
4. What’s the best way to slice it cleanly?
Use a serrated knife dipped in hot water, then wiped dry. Repeat between cuts for tidy slices.
5. Can I skip the white chocolate drizzle?
Sure, but it adds a lovely contrast. You could swap it with dark or milk chocolate if you prefer.
Tips & Tricks
Use room temperature cream cheese and butter to avoid lumps in the filling.
Roll tightly but gently to prevent cracks.
For a neater look, trim the ends before decorating.
Use fresh Oreos for the best texture. Older ones turn soft and blend into the filling.
Refrigerate overnight for best flavor and firmness when slicing.
Recipe Variations
Mint Oreo Twist: Add 1/4 teaspoon peppermint extract to the filling and use Mint Oreos.
Peanut Butter Lovers: Swap half the cream cheese with peanut butter and use Peanut Butter Oreos.
Strawberry Cream Version: Fold in chopped freeze-dried strawberries instead of Oreos and skip the chocolate drizzle.
Holiday Edition: Use red velvet cake mix and add crushed peppermint candies in the filling for a festive look.
Nutty Crunch: Add 1/4 cup chopped toasted pecans or hazelnuts to the filling for added texture.
Final Thoughts
We shared the rest with our neighbor’s grandson, who’s been helping us mow the lawn this summer. He took one bite and said, “Tastes like something from a dream.”
That made me smile. Sometimes the simplest treats carry the most joy. If you’ve got a few pantry staples and someone to share it with, you’ve got everything you need.
Tangy Oreo Cream Chocolate Roll
Print ThisIngredients
- For the Cake:
- 1 box chocolate cake mix (or your favorite homemade version)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies (about 6–8 cookies)
- For Decoration:
- 1/4 cup white chocolate, melted
- 4–6 whole Oreo cookies
- Extra crushed Oreo cookies for garnish
Instructions
Step 1: Preheat Oven
Preheat to 350°F (175°C). Line a jelly roll pan with parchment.
Step 2: Make Batter
Mix cake mix, eggs, oil, water, and vanilla until smooth.
Step 3: Bake
Pour into pan, spread evenly, and bake 12–15 minutes until a toothpick comes out clean.
Step 4: Prep Towel
Dust a clean kitchen towel generously with powdered sugar.
Step 5: Roll Cake
Flip hot cake onto towel, peel off parchment, and roll from the short end. Cool completely.
Step 6: Make Filling
Beat cream cheese and butter. Add powdered sugar and vanilla, then fold in crushed Oreos.
Step 7: Fill & Re-roll
Unroll cake, spread filling, then re-roll. Wrap in plastic and chill for 1 hour.
Step 8: Decorate
Drizzle with white chocolate. Top with whole and crushed Oreos.
Step 9: Slice & Serve
Slice with a warm sharp knife. Serve chilled or at room temp.
