Cookies and Cream Cake Roll

If you’re looking for a delightful dessert that combines the rich flavor of chocolate cookies with a fluffy cake, look no further than the Cookies and Cream Cake Roll! This dessert is not only visually stunning but also packs a punch of flavor that everyone will love. Perfect for celebrations or simply to satisfy your sweet tooth, this cake roll is sure to impress friends and family alike.

Why Make This Recipe

This Cookies and Cream Cake Roll is a fun twist on traditional cake. It’s simple to make, yet elegant enough to serve at special occasions. Plus, who can resist the combination of creamy frosting and crunchy Oreos? It’s a dessert that is sure to bring everyone joy and is a great way to use everyone’s favorite cookie! With its airy texture and rich flavor, this cake roll will become a favorite in no time.

How to Make Cookies and Cream Cake Roll

Ingredients

1 cup all-purpose flour (120 grams / 4.25 oz)
1 cup sugar (198 grams / 7 oz)
1 1/2 tsp baking powder
1/4 tsp salt
4 large egg yolks
1/2 cup canola oil
1/2 cup water
1 tsp vanilla extract
6 large egg whites
1/2 cup sugar (99 grams / 3.5 oz)
1 block (250 grams) cream cheese, softened
1 cup powdered sugar (130 grams)
1 tsp vanilla extract
2 cups cold whipping cream
1 cup chopped Oreos (about 5 pieces)
Mini Oreos, for garnish

Directions

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 12×18 inch baking sheet with cooking spray and line it with parchment paper. Grease the parchment paper too. In a bowl, sift together flour, 1 cup sugar, and baking powder. Add salt and set aside. In another bowl, whisk together egg yolks, canola oil, water, and vanilla extract. Mix in half of the flour mixture until combined, then add the rest and stir until smooth. In a stand mixer, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and continue mixing until stiff peaks form. Gently fold the egg whites into the yolk mixture until fully mixed. Pour the batter into the prepared baking sheet and bake for 10-12 minutes or until a toothpick comes out clean. Let cool on a wire rack and then slide the cake with its parchment off to cool completely.
Make the Cookies and Cream Frosting: In a stand mixer, beat cream cheese, vanilla, and powdered sugar until creamy. Slowly add whipping cream while mixing until stiff peaks form. Set aside half of this frosting and fold in the chopped Oreos for the filling. Refrigerate both frostings while the cake cools.
Fill and Roll the Cake: Sprinkle powdered sugar on the cooled cake. Place a piece of parchment on top, followed by a baking sheet. Carefully flip everything over, remove the wire rack and peel off the parchment. Position the parchment back over the cake and flip it back so the cake is right-side up. Spread the Oreo frosting evenly over the cake. Start at the short edge to roll the cake using the parchment to help lift it. Wrap in parchment paper and press gently to hold its shape. Move the cake to a serving plate and gently unwrap.
Frost and Garnish: Frost the outside of the rolled cake with the remaining frosting. Top with mini Oreos and sprinkle more chopped Oreos, if desired. Slice and serve your Cookies and Cream Cake Roll!

How to Serve Cookies and Cream Cake Roll

Slice the cake roll into generous pieces and serve on dessert plates. You can enjoy it as is, or add a scoop of vanilla ice cream on the side for extra indulgence.

How to Store Cookies and Cream Cake Roll

You can store the Cookies and Cream Cake Roll in the refrigerator if you have leftovers. Wrap it in plastic wrap or store it in an airtight container to keep it fresh. It’s best consumed within 3-4 days.

Tips to Make Cookies and Cream Cake Roll

Make sure your cream cheese is softened to room temperature for a smooth frosting.
Be gentle when folding the egg whites into the batter to keep your cake fluffy.
Use extra chopped Oreos to sprinkle on top for an added crunch.

Variation

Feel free to experiment by adding different kinds of cookies into the frosting! You could use mint Oreos for a refreshing twist or even mix in some chocolate chips for even more chocolatey goodness.

FAQs

1. Can I make this cake ahead of time?
Yes! You can make the cake roll a day in advance and store it in the fridge. Just make sure to wrap it well to keep it from drying out.

2. What can I use instead of canola oil?
You can substitute canola oil with vegetable oil or melted coconut oil if you prefer.

3. Can I use other types of cookies?
Absolutely! While Oreos are classic, you can mix it up by using any of your favorite cookies to create a unique flavor. Just chop them up and fold them into the frosting.

Enjoy making and sharing this delightful Cookies and Cream Cake Roll!