Cookies and Cream Cake Roll Recipe
If you’re looking for a show-stopping dessert that’s every bit as delicious as it is fun to serve, this Cookies and Cream Cake Roll will become your new go-to treat! Imagine a chocolatey, tender sponge cake wrapped around a fluffy cream cheese and cookie filling, then finished with a touch of whipped cream, crushed cookies, and maybe a drizzle of chocolate—this is the ultimate way to impress at any gathering. The Cookies and Cream Cake Roll isn’t just gorgeous, it’s surprisingly simple to make and each bite is pure nostalgia for anyone who loves that unbeatable cookies and cream flavor combo.
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh ingredients, you can create a bakery-worthy Cookies and Cream Cake Roll from scratch. Each component here plays an important role, from the deep cocoa in the cake to the dreamy cream cheese filling flecked with cookie crumbs. Let’s break down what you need and why:
- All-purpose flour: Gives the cake structure while keeping it light and soft—essential for rolling.
- Unsweetened cocoa powder: Provides rich chocolate flavor and that signature cake color.
- Baking powder: Ensures the cake rises just enough to stay pliable and fluffy.
- Salt: A pinch brings out the chocolate notes and keeps the cake from tasting flat.
- Large eggs (room temperature): Whip up for maximum volume, yielding a delightfully airy sponge.
- Granulated sugar: Sweetens the cake and helps create that tender texture.
- Vanilla extract: Adds warmth and rounds out the flavors in both cake and filling.
- Milk: Makes the sponge moist and flexible—key for rolling without cracks.
- Powdered sugar (for dusting): Prevents the cake from sticking and gives a sweet finish.
- Heavy cream: Whips up into a luscious, cloud-like filling.
- Powdered sugar (for filling): Sweetens and lightens the cream cheese for a smooth, scoopable texture.
- Cream cheese (softened): The star of the filling—adds tang and richness.
- Chocolate sandwich cookies (like Oreos), crushed: Brings the “cookies” crunch and classic flavor to every bite.
- Optional toppings (extra cookies, whipped cream, chocolate drizzle): Make it extra-special with a playful, over-the-top finish.
How to Make Cookies and Cream Cake Roll
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab your trusty 10×15-inch jelly roll pan, grease it well, and line it with parchment paper—don’t skip the parchment, as it will be your best friend when it’s time to roll. Lightly grease the parchment paper too, because a nonstick surface helps your cake slide right out without cracking or tearing.
Step 2: Make the Chocolate Sponge Cake
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt—the dry ingredients need to be well combined for an even bake. In a separate large bowl, use a hand mixer to beat the eggs and sugar until the mixture is thick, pale, and almost tripled in volume, about 5–6 minutes. This step guarantees a super fluffy base for the Cookies and Cream Cake Roll! Gently mix in the vanilla extract and milk; both keep things moist and aromatic. Carefully fold the dry ingredients into the egg mixture, just until you can’t see any more streaks; overmixing can deflate the batter and toughen the cake.
Step 3: Bake the Cake
Spread the batter evenly in your prepared pan—it’ll be a thin layer, but that’s just right for rolling later. Bake for 10–12 minutes; keep an eye on it and test by lightly pressing the center, when it springs back it’s done. Over-baking dries the cake, so err on the shorter side for a flexible roll.
Step 4: Roll the Warm Cake
Meanwhile, lay a clean kitchen towel flat and generously dust it with powdered sugar. This trick prevents sticky situations when the cake is flipped out. Carefully invert the hot cake onto the towel, peel off the parchment (gently!), and immediately roll the cake and towel together from the short edge. This step trains the cake into its rolled shape while it cools, avoiding cracks later on.
Step 5: Prepare the Cookies and Cream Filling
As your rolled cake cools completely, whip up the dreamy filling! Use a mixer to beat the softened cream cheese until smooth, then blend in powdered sugar and vanilla extract for sweetness and flavor. Add the heavy cream and beat until you have a super fluffy mixture. Gently fold in the crushed chocolate sandwich cookies—suddenly, the filling transforms into pure cookies and cream magic.
Step 6: Fill and Roll It Up
Once the cake is absolutely cool to the touch, carefully unroll it—take your time, as rushing can cause cracks. Spread the cookies and cream filling evenly across the entire surface, going right to the edges. Re-roll the cake tightly (this time without the towel), wrap it in plastic, and let it chill in the fridge for at least an hour. This helps everything set up nice and sliceable.
Step 7: Decorate and Serve
Right before serving, dust the top of your Cookies and Cream Cake Roll with an extra shower of powdered sugar, then pile on optional whipped cream, a sprinkle of more crushed cookies, or a generous ribbon of chocolate drizzle for bakery-style flair. Slice, serve, and watch the smiles appear!
How to Serve Cookies and Cream Cake Roll
Garnishes
A bit of garnish makes this dessert feel extra special. Try a cloud of whipped cream, more crumbs of those chocolate sandwich cookies, or a zigzag of glossy chocolate drizzle over each slice. For a final touch, a light dusting of powdered sugar is all you need to make your Cookies and Cream Cake Roll look absolutely irresistible.
Side Dishes
Serve your cake roll with a scoop of vanilla ice cream, a fresh berry salad, or a glass of cold milk—each brings out the playful spirit and balances the cake’s richness. If it’s a festive occasion, try a strong cup of coffee or a creamy hot chocolate for a cozy pairing.
Creative Ways to Present
Get creative by slicing the Cookies and Cream Cake Roll into mini pinwheels for a dessert tray, or dress up each plate with a swirl of chocolate sauce and a couple of whole cookies on the side. For parties, you can even make individual cake rolls and tie them up with a ribbon for edible gifts!
Make Ahead and Storage
Storing Leftovers
To keep your Cookies and Cream Cake Roll tasting fresh, store leftover slices tightly wrapped in the fridge. A covered container works well too, preventing the cake from drying out and keeping the filling creamy for up to 3 days.
Freezing
This cake roll freezes beautifully! After assembling (but before garnishing), wrap it snugly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before slicing and decorating for best flavor and texture.
Reheating
No reheating is necessary, but if you prefer a slightly softer texture, allow slices to sit at room temperature for 10–15 minutes before serving. It’ll taste just as delightful as the day you made it, with that signature cookies and cream vibe in every bite.
FAQs
How can I prevent my cake roll from cracking?
The secret is to roll the cake up while it’s still warm using a sugared towel, and to avoid overbaking. Cooling the cake in its rolled shape will help keep everything intact.
Can I make the Cookies and Cream Cake Roll ahead of time?
Absolutely! In fact, chilling the assembled roll for several hours (or overnight) enhances the flavor and makes for cleaner slices. Just add your toppings right before serving for best results.
What’s the best way to crush the cookies?
Place the cookies in a zip-top bag and gently crush them with a rolling pin for chunky pieces, or pulse in a food processor if you prefer fine crumbs in your filling.
Can I use low-fat cream cheese or whipped topping instead of heavy cream?
Full-fat cream cheese and real heavy cream provide the best flavor and stability in your filling. While lower-fat alternatives can work, the filling may be softer and less rich.
How do I slice the Cookies and Cream Cake Roll neatly?
For tidy slices, use a sharp, serrated knife and wipe the blade clean between cuts. Chilling the cake roll at least an hour before slicing makes all the difference.
Final Thoughts
If you’re ready to treat yourself and your loved ones to something truly memorable, the Cookies and Cream Cake Roll is a must-try. Each step is easier than it looks and totally worth it for that perfect wow-factor swirl. I can’t wait for you to serve this up at your next celebration or cozy night in—it’s always a hit and sure to spark requests for the recipe!
Print
Cookies and Cream Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the heavenly combination of rich chocolate cake swirled with a luscious cookies and cream filling in this delightful Cookies and Cream Cake Roll. A perfect dessert for any occasion!
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Powdered sugar (for dusting)
For the filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies, crushed
For the topping (optional):
- Extra crushed cookies
- Whipped cream
- Chocolate drizzle
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan.
- Prepare the cake: In a bowl, whisk flour, cocoa, baking powder, and salt. In a separate bowl, beat eggs and sugar until pale. Mix in vanilla and milk. Gently fold in dry ingredients. Spread batter in pan and bake for 10-12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll. Let cool.
- Make the filling: Beat cream cheese until smooth. Add sugar, vanilla, and heavy cream. Fold in crushed cookies.
- Fill and chill: Unroll the cake, spread filling, re-roll, wrap, and chill for at least 1 hour.
- Serve: Dust with powdered sugar or top with whipped cream, crushed cookies, or chocolate drizzle before serving.
Notes
- Ensure the cake is fully cooled before filling.
- Can be made 1 day ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
