I’m a huge fan of rolling decadent chocolate sponge cake around a creamy Oreo filling and finishing it off with a glossy chocolate ganache and a sprinkle of cookie crumbs. This Oreo Cream Chocolate Roll is my go-to showstopper dessert whenever I want impressive flavor with a touch of nostalgia.

Short Description

I bake a tender, dark chocolate sponge, spread it with fluffy Oreo-infused whipped cream, roll it into a snug log, then top it with silky chocolate ganache and crushed Oreos for a cookies-and-cream masterpiece.

Why You’ll Love This Recipe

I love how this recipe balances light, airy cake and rich, creamy filling without overwhelming sweetness. The process is straightforward—whip, bake, spread, roll—and yields a spectacular spiral that everyone admires before diving in. I can prep the cake and filling ahead of time, so when guests arrive, I simply assemble and decorate for a stunning dessert with minimal last-minute fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Sponge:
- 3 large eggs, separated
- ¾ cup granulated sugar, divided
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- ¼ cup unsweetened dark cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- Powdered sugar, for dusting
For the Cookies & Cream Filling:
- ¾ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreo cookies, crushed
For the Chocolate Ganache Topping:
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- Additional crushed Oreos, for garnish

Directions

Prep and Bake the Cake: I preheat the oven to 350°F and line a 10×15-inch jelly roll pan with foil, spraying it lightly with nonstick spray. I whisk the egg yolks with ⅓ cup sugar, coffee (or water), and vanilla until pale and thick. Separately, I sift together cocoa, salt, baking powder, and flour.
Whip Egg Whites: In a clean bowl, I beat the egg whites until soft peaks form, then gradually add the remaining ⅓ cup sugar, beating to stiff peaks.
Combine and Bake: I gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions, careful not to deflate the batter. I spread it evenly in the pan and bake for 10–12 minutes, until the cake springs back when lightly touched.
Roll the Cake: As soon as it comes out, I invert the hot cake onto a kitchen towel dusted generously with powdered sugar. I peel off the foil, then roll the cake—towel and all—into a log. I let it cool completely on a wire rack.
Make the Filling: While the cake cools, I whip the heavy cream, powdered sugar, and vanilla into stiff peaks, then gently fold in the crushed Oreos.
Assemble the Roll: I unroll the cooled cake, spread the Oreo cream filling evenly, then re-roll it tightly (without the towel). I transfer it seam-side down onto a serving platter.
Prepare the Ganache: I warm the ½ cup cream until it’s just simmering, pour it over the chocolate chips, let it sit for a minute, then stir until smooth. I pour the ganache over the roll, letting it drip down the sides, and sprinkle with extra Oreo crumbs.

Servings and Timing

Yield: 12 slices
Prep Time: 48 minutes
Bake Time: 12 minutes
Cooling Time: 3 hours
Total Time: 4 hours

Variations

Minty Twist: I stir a few drops of peppermint extract into the whipped cream filling for a refreshing flavor.
Peanut Butter Swirl: I swirl melted peanut butter into the ganache before pouring it over the cake.
Fruit & Cream: I layer sliced strawberries or raspberries beneath the Oreo filling for a fruity contrast.
White Chocolate Ganache: I swap semi-sweet chips for white chocolate and dye it pale pink or mint green.
Gluten-Free: I use a 1:1 gluten-free flour blend in place of all-purpose flour and gluten-free Oreos.

Storage/Reheating

I cover the roll tightly with plastic wrap and refrigerate for up to 3 days. For best texture, I slice it while cold. This cake is not meant to be reheated—its charm lies in the cool, creamy filling and tender sponge.

FAQs

How do I prevent the cake from cracking when rolling?

I dust generously with powdered sugar and roll the cake immediately while it’s hot, starting with the towel. This “pre-roll” trains the sponge to bend without cracking.

Can I prepare parts of this ahead of time?

Absolutely. I bake and roll the cake, then refrigerate until cool. The filling and ganache can also be made a day ahead—just keep them covered in the fridge.

What’s the best way to crush the Oreos?

I place them in a sealed plastic bag and gently bash with a rolling pin until I get mostly small pieces with a few larger chunks for texture.

Can I freeze the assembled roll?

Yes—I wrap it tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

How do I get a glossy ganache finish?

I make sure the cream is just simmering (not boiling), and I let the ganache sit for a minute before stirring. Pouring it while still warm ensures a smooth, shiny coating.

Conclusion

I’m always thrilled when I slice into this Oreo Cream Chocolate Roll and reveal its perfect spiral of cake and creamy filling. It’s a dessert that feels special yet is surprisingly simple to pull off. Next time I want to wow my friends—or treat myself—I reach for this recipe every time.