Some desserts are so dreamy they look like they came straight from a bakery window — and this Oreo Cream Chocolate Roll is one of them! It’s a soft, chocolatey cake rolled up with a rich Oreo cream filling that melts in your mouth. Each slice is pure indulgence — moist, creamy, and irresistibly delicious.
What makes this recipe extra special is how easy it is to prepare. You don’t need fancy tools or hours in the kitchen — just a few simple ingredients and a little love. Whether you’re serving it for a special occasion, a family gathering, or just a cozy evening treat, this roll will make everyone’s eyes light up.
It’s one of those desserts that impresses both in taste and looks. The swirl of fluffy Oreo cream inside a tender chocolate sponge is not only beautiful but also incredibly satisfying. You’ll want to slice it slowly… just to admire it before you dive in!
❤️ Why You Will Love This Recipe
- Light, fluffy chocolate cake filled with creamy Oreo goodness.
- No need for complicated steps or baking experience.
- Perfect for birthdays, holidays, or simple weekend desserts.
- Looks elegant but is secretly easy to make.
- Tastes even better the next day when chilled!
This Oreo Cream Chocolate Roll is a dessert that always gets compliments. It’s sweet, soft, and balanced — the kind of treat that makes you feel like a pro baker without breaking a sweat.
🍪 Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Oreo Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 6 crushed Oreo cookies
- 1/2 teaspoon vanilla extract
For Garnish (optional):
- Crushed Oreos
- Melted chocolate drizzle
- Powdered sugar
👩🍳 Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the sponge: In a bowl, beat eggs and sugar until pale and fluffy. Add vanilla, then sift in flour, cocoa powder, baking powder, and salt. Gently fold until smooth.
- Bake: Spread the batter evenly on the prepared pan and bake for 8–10 minutes, or until the top springs back when touched.
- Roll while warm: Place a sheet of parchment paper on the counter and sprinkle with powdered sugar. Flip the warm cake onto it, remove the baking paper, and gently roll it up while warm. Let it cool completely.
- Prepare the filling: Beat the whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold in the crushed Oreos.
- Assemble: Unroll the cooled cake, spread the Oreo cream evenly over it, and roll it back up tightly.
- Chill and serve: Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Slice and enjoy!
💡 Tips
- For a richer flavor, drizzle the top with melted dark chocolate before serving.
- Use cold heavy cream — it whips faster and holds shape better.
- Want a twist? Add a layer of Nutella or chocolate ganache under the Oreo cream.
- Store leftovers in the fridge for up to 3 days — it tastes even better chilled!
🍫 Conclusion
This Oreo Cream Chocolate Roll is a true showstopper — soft, creamy, and full of that unmistakable cookies-and-cream flavor we all adore. Every bite is a blend of light chocolate sponge and rich Oreo filling that melts in your mouth.
Whether you make it for guests or just to treat yourself, this roll never disappoints. It’s easy enough for beginners yet fancy enough to impress anyone. Once you try it, it’ll become one of your go-to dessert recipes for every occasion.
