Cookies and Cream Cake Roll

Ever wondered how to combine the delightful flavors of cookies and cream into a stunning dessert? Look no further than the Cookies and Cream Cake Roll! This cake is not only visually impressive but is also packed with the beloved taste of Oreos. A light sponge cake filled with creamy frosting and cookie bits makes it a treat everyone will love.

Why Make This Recipe

This Cookies and Cream Cake Roll is perfect for any occasion! Whether you’re celebrating a birthday, an anniversary, or just want a sweet snack, this cake will impress your family and friends. It’s fun to make, and the rolling technique gives it a unique look. Plus, who can resist cookies and cream?

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, extending it slightly beyond the edges. Grease the parchment paper as well. 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 incorporated, then add the remaining flour and stir until smooth. In a stand mixer, whisk the egg whites until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff peaks form. Gently fold the egg whites into the yolk batter in three additions until fully combined. Pour the batter into the prepared baking sheet and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool slightly on a wire rack. Then, slide the cake with its parchment backing onto the wire rack to cool completely.
Make the Cookies and Cream Frosting: In the bowl of a stand mixer, beat together cream cheese, vanilla, and powdered sugar until creamy. While mixing, slowly pour in the whipping cream until stiff peaks form. Scoop out half of the frosting into a bowl and fold in the chopped Oreos for the filling. Refrigerate both frostings while the cake cools.
Fill and Roll the Cake: To remove the parchment backing from the cooled cake, sprinkle powdered sugar over the surface. Lay a piece of parchment paper on top, followed by a baking sheet. Carefully turn everything over, remove the wire rack, and peel off the parchment. Position the peeled parchment back over the cake, then top with another baking sheet and turn everything back over so the cake is right-side up. Spread the Oreo frosting evenly over the cake surface. To roll the cake, start on the short edge and use the parchment to lift the cake, rolling it forward until you reach the end. Wrap the cake in the parchment paper and press gently to maintain its shape. Transfer the cake to your serving plate and gently unwrap it.
Frost and Garnish: Frost the outside of the cake with the remaining frosting. Garnish with mini Oreos and sprinkle more chopped Oreos over the cake, if desired. Enjoy! Slice and serve your Cookies and Cream Cake Roll to impress your guests or indulge in a delicious treat just for yourself!

How to Serve Cookies and Cream Cake Roll

Serve the Cookies and Cream Cake Roll chilled or at room temperature. It looks best when sliced into spirals, showcasing the creamy filling and cookie pieces. You can pair it with a scoop of vanilla ice cream for an extra special treat!

How to Store Cookies and Cream Cake Roll

To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Thaw it overnight in the fridge before serving.

Tips to Make Cookies and Cream Cake Roll

Make sure your eggs are at room temperature for better volume when beating.
Be gentle when folding in the egg whites to keep the cake light and fluffy.
Chill your whipping cream to achieve the best texture when whipping.

Variation

Try adding different cookie crumbles, like chocolate chip cookies or peanut butter cookies, for a unique twist on the classic Cookies and Cream flavor!

FAQs

1. Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.

2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean.

3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it in the fridge until you’re ready to serve.

Enjoy making and eating your delicious Cookies and Cream Cake Roll!