Oreo Chocolate Roll
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.
Calories:
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.