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
Scale
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
