It rainy Saturday afternoon when I decided that my next tea party needed something a little more dramatic than my usual scones and finger sandwiches. I seeing a video of a silky chocolate roll dusted with powdered sugar, the kind of dessert that makes you feel like you’re in a Parisian café. The moment the video ended, I knew I had to try my own twist an Oreo Chocolate Roll.
The kitchen filled with the scent of rich cocoa while the mixer hummed in the background. The soft warmth of the sponge cake fresh from the oven was tempting enough to make it hard to wait before rolling. Hands moved quickly, dusting the parchment with powdered sugar and guiding the cake into its iconic swirl with care.
When I finally unrolled it to spread on the creamy filling, a wave of satisfaction washed over me the texture, pliable yet sturdy, held its shape beautifully, and the smell of chocolate mingling with cream cheese filled the air. A true centerpiece, the kind you proudly place on the table as everyone reaches for their teacups. And that first bite during the tea party brought nothing short of pure bliss.
Short Description
A light yet indulgent chocolate sponge cake rolled with creamy Oreo infused filling, perfect for tea parties, celebrations, or as an elegant after dinner dessert.
Key Ingredients
For the cake:
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the filling:
- 8 ounces 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 to 8 cookies)
For decoration:
- 1/4 cup white chocolate, melted
- 4 to 6 whole Oreo cookies, for decoration
- Extra crushed Oreo cookies, for garnish
Tools Needed
- Large mixing bowl
- Electric mixer or stand mixer
- Jelly roll pan (10×15 inches)
- Parchment paper
- Offset spatula or silicone spatula
- Clean kitchen towel
- Cooling rack
- Small microwave-safe bowl
Cooking Instructions
Step 1: Prepare the cake batter
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some overhang on the sides. In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth and lump-free.
Step 2: Bake the cake
Pour the batter evenly into the prepared pan, spreading it out with a spatula. Bake for 12–15 minutes, or until the cake springs back when gently touched in the center. Avoid overbaking a dry cake will crack when rolled.
Step 3: Roll the warm cake
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. As soon as the cake is done, carefully lift it out using the parchment overhang and flip it onto the prepared towel. Peel off the parchment paper gently. Starting from the short side, roll the cake up inside the towel. Place it on a cooling rack to cool completely this step helps “train” the cake to hold its shape without cracking later.
Step 4: Make the filling
In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth, about 2 minutes. Add the powdered sugar and vanilla extract, mixing until fluffy. Fold in the crushed Oreo cookies, making sure they’re evenly distributed.
Step 5: Fill and re-roll the cake
Once the cake is completely cool, unroll it gently. Spread the Oreo filling evenly over the surface, leaving about 1/2 inch border around the edges. Roll the cake back up tightly (without the towel this time).
Step 6: Decorate
Place the roll seam side down on a serving platter. Drizzle the melted white chocolate over the top in thin streams. Arrange whole Oreos on top and sprinkle extra crushed Oreos for garnish.
Step 7: Chill and serve
Refrigerate the roll for at least 30 minutes before slicing to help it set. Slice with a sharp serrated knife for clean cuts.
Why You’ll Love This Recipe
– Soft, tender sponge with a rich chocolate flavor
– Creamy, Oreo studded filling that’s not overly sweet
– Perfect showstopper for tea parties or holidays
– Can be made ahead for convenience
– Simple enough for beginners, impressive enough for guests
Mistakes to Avoid & Solutions
Mistake 1: Cracking Cake
Solution: Roll the cake while it’s still warm to set its shape and prevent cracks.
Mistake 2: Dry Texture
Solution: Avoid overbaking by checking at the minimum baking time.
Mistake 3: Runny Filling
Solution: Use softened (not melted) cream cheese and chill the filling before spreading.
Mistake 4: Too Sweet
Solution: Reduce the powdered sugar for dusting if you prefer a more balanced sweetness.
Mistake 5: Messy Rolling
Solution: Spread the filling evenly and avoid overfilling to maintain a tidy roll.
Serving and Pairing Suggestions
This Oreo Chocolate Roll pairs beautifully with:
– A pot of Earl Grey or jasmine tea for a refined tea party setting
– Fresh berries for a pop of tartness
– Lightly sweetened whipped cream for extra indulgence
– Served as slices on a dessert platter alongside petit fours and macarons
Storage and Reheating Tips
Refrigeration: Wrap tightly in plastic wrap and store in the fridge for up to 3 days.
Freezing: Wrap in plastic and foil, freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: Not recommended serve chilled or at room temperature for best texture.
FAQs
1. Can I make the sponge from scratch instead of using a mix?
Yes, use your favorite homemade chocolate sponge recipe, keeping the baking time similar.
2. Can I replace cream cheese with whipped cream?
Yes, but whipped cream should be stabilized to hold the roll’s shape.
3. How do I keep the roll from flattening in the fridge?
Store it on a firm tray or board to maintain structure.
4. Can I make it the night before?
Absolutely, just keep it wrapped and chilled until serving.
5. Can I use gluten free cake mix?
Yes, but check the texture; gluten free cakes can be more delicate when rolling.
Tips & Tricks
– Sift powdered sugar before dusting for an even, clump free finish.
– Chill the roll for 30 minutes before slicing for cleaner cuts.
– Add a pinch of instant coffee to the batter to deepen the chocolate flavor.
Recipe Variations
Mint Oreo Roll: Swap regular Oreos for mint-flavored Oreos, and add a drop of peppermint extract to the filling.
Double Chocolate Roll: Add mini chocolate chips to the filling for extra richness.
Berry Oreo Roll: Fold in fresh raspberries or strawberries into the cream cheese filling for a fruity twist.
Final Thoughts
Every slice of this Oreo Chocolate Roll feels like a little celebration light, fluffy sponge wrapped around a silky cream filling, all balanced with the familiar crunch of Oreo.
The combination feels indulgent yet approachable, making it ideal for both casual gatherings and special occasions. Serve well chilled, let the flavors mingle on the palate, and enjoy the smiles it inspires.
Oreo Chocolate Roll
Ingredients
- For the cake:
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- For the filling:
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed Oreo cookies about 6 to 8 cookies
- For decoration:
- ¼ cup white chocolate melted
- 4 to 6 whole Oreo cookies for decoration
- Extra crushed Oreo cookies for garnish
Instructions
- Prepare the cake batter: Mix chocolate cake mix with eggs, vegetable oil, water, and vanilla until smooth.
- Bake the cake:Pour into a parchment-lined jelly roll pan, spread evenly, and bake at 350°F (175°C) for 12–15 minutes.
- Roll the warm cake:Flip onto a powdered sugar dusted towel, peel off the parchment, roll up with the towel, and let cool.
- Make the Oreo filling: Beat cream cheese and softened butter, add powdered sugar and vanilla, then fold in crushed Oreos.
- Spread filling and reroll: Unroll the cooled cake, spread the filling evenly, and roll back up tightly.
- Decorate:Place roll on a platter, drizzle with melted white chocolate, and garnish with whole and crushed Oreos.
- Chill and serve: Refrigerate for at least 30 minutes before slicing and serving.
