Oreo Cream Chocolate Roll

Oreo Cream Chocolate Roll is a rich, bakery-style dessert made with a soft chocolate sponge rolled around a creamy Oreo filling. It looks impressive but is very doable at home if you follow each step carefully.

Ingredients

For the Chocolate Sponge:

4 large eggs (separated)
¾ cup granulated sugar (divided)
½ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract

For the Oreo Cream Filling:

1 cup whipped cream (or whipping cream, whipped to soft peaks)
8–10 Oreo cookies, crushed
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Step-by-Step Directions

Step 1: Prepare the pan and oven

Preheat your oven to 350°F (175°C).

Line a 10×15-inch jelly roll pan with parchment paper, making sure it covers the sides.

Step 2: Whip the egg yolks

In a bowl, beat the egg yolks with half of the sugar until pale and creamy.

Add milk and vanilla extract, mixing until smooth.

Step 3: Mix dry ingredients

In another bowl, sift together:

flour
cocoa powder
baking powder
salt

Gently fold this into the yolk mixture until combined.

Step 4: Whip the egg whites

In a clean bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.

Step 5: Fold the batter

Fold one-third of the egg whites into the chocolate mixture to lighten it.

Then gently fold in the remaining egg whites in batches. Keep the mixture airy—this is key for a soft sponge.

Step 6: Bake

Spread the batter evenly in the prepared pan.

Bake for 10–12 minutes, just until the cake springs back lightly when touched. Do not overbake.

Step 7: Roll while warm

Place a clean kitchen towel on the counter and dust it lightly with powdered sugar.

Turn the warm cake onto the towel and peel off the parchment paper.

Starting from the short side, roll the cake gently with the towel inside. Let it cool completely in this rolled shape. This prevents cracking later.

Step 8: Prepare the filling

In a bowl, combine:

whipped cream
powdered sugar
vanilla extract

Fold in the crushed Oreos.

Keep the mixture light and fluffy.

Step 9: Fill and roll again

Carefully unroll the cooled cake.

Spread the Oreo cream filling evenly across the surface, leaving a small border around the edges.

Roll the cake back up tightly (without the towel this time).

Step 10: Chill and serve

Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.

Before serving, dust with powdered sugar or drizzle with chocolate sauce if desired.

Slice and serve chilled.

Tips for Success

Don’t overbake the sponge—it should stay soft and flexible
Rolling while warm is essential to avoid cracks
Crush Oreos into small pieces, but not powder—texture is key
Chill before slicing for clean, neat pieces

This Oreo cream chocolate roll combines a light sponge with a cookies-and-cream filling, giving you a dessert that feels both elegant and indulgent without being overly heavy.