Description
Creamy Oreo cake roll invites chocolate cookie lovers into a swirling dessert adventure. Smooth cream cheese filling and crushed Oreo cookies dance inside a delicate cake roll, promising delightful bites you’ll savor with pure pleasure.
Ingredients
Scale
Cake Base:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
Garnish:
- Crushed Oreos
Instructions
- Warm the oven to 350F (175C) and prepare a 10-15 inch jelly roll pan by lining with parchment paper and applying light grease.
- Combine dry ingredients – flour, cocoa powder, baking powder, salt, and sugar – in a large mixing bowl, whisking thoroughly.
- Create a smooth liquid mixture by whisking eggs, vanilla extract, vegetable oil, and milk in a separate bowl.
- Integrate wet ingredients into dry ingredients, stirring until the batter achieves a consistent texture.
- Transfer batter evenly into the prepared pan, ensuring uniform distribution. Bake for 10-12 minutes until the cake surface springs back when gently pressed.
- Remove hot cake and immediately transfer to a powdered sugar-dusted kitchen towel. Carefully peel off parchment paper.
- Tightly roll the cake with the towel, starting from the shorter side. Allow the rolled cake to cool completely at room temperature.
- Prepare filling by whipping heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in crushed Oreos gently.
- Unroll cooled cake and spread Oreo cream filling across the surface evenly.
- Roll the cake again without the towel, positioning seam-side down. Refrigerate for 30 minutes to stabilize.
- Create frosting by whipping heavy cream and powdered sugar until stiff peaks develop. Incorporate crushed Oreos.
- Decorate the cake roll with Oreo whipped cream frosting, using a piping bag for elegant swirls if desired.
- Finish by garnishing with whole and additional crushed Oreos on top.
Notes
- Dust the towel with plenty of powdered sugar to prevent the cake from sticking during the rolling process.
- Use room temperature eggs for a smoother, more even cake batter that rises better.
- Crush Oreos finely for a more uniform texture in the filling and frosting, ensuring each bite has a consistent cookie crunch.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use gluten-free chocolate sandwich cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 170 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg