If you have a craving for a dessert that perfectly balances creamy sweetness with a delightful crunch, this Cookies and Cream Cake Roll Recipe is about to become your new favorite. Picture a light, airy sponge cake wrapped around a luscious whipped cream filling studded with crushed chocolate sandwich cookies. Every bite melts in your mouth, delivering classic cookies and cream flavor with an elegant twist. Whether you’re hosting a gathering or simply treating yourself, this cake roll is impressively simple to make yet feels like a special occasion on a plate.
Ingredients You’ll Need
Gathering a handful of straightforward, everyday ingredients is all it takes to create this indulgent cake roll. Each element plays its part beautifully, from the delicate texture of the sponge to the rich creaminess of the filling and the nostalgic cookie crunch.
- 1 cup all-purpose flour: Provides the structure for the light, fluffy cake base.
- 1 teaspoon baking powder: Helps the cake rise just enough for a tender crumb without being dense.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 4 large eggs, room temperature: The eggs give the cake moisture and lift when beaten properly.
- 3/4 cup granulated sugar: Sweetens the cake and helps create that perfect golden hue.
- 1 teaspoon vanilla extract: Adds a warm, comforting aroma and flavor to the sponge and cream.
- 1/4 cup whole milk, warmed: Keeps the batter smooth and adds richness.
- 1/4 cup vegetable oil: Keeps the cake moist without weighing it down.
- 1 1/2 cups heavy whipping cream: Whipped into a fluffy filling that makes every bite creamy and dreamy.
- 1/2 cup powdered sugar: Sweetens the whipped cream filling perfectly without graininess.
- 10-12 crushed chocolate sandwich cookies: The star ingredient adding those iconic chocolatey cookie bits throughout the cream.
- 1/2 cup heavy whipping cream (extra): For whipping up a smooth topping or additional filling if desired.
- 1/4 cup powdered sugar (extra): For finishing off the whipped cream topping with just the right sweetness.
- 4-5 crushed chocolate sandwich cookies for topping (optional): Adds an irresistible crunch and beautiful decoration.
How to Make Cookies and Cream Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by whisking together the dry ingredients: sift the flour, baking powder, and salt to avoid any lumps. In a separate bowl, beat the eggs and sugar vigorously until the mixture becomes thick and pale, about 3 to 4 minutes. This is key to getting a light sponge. Then, gently mix in the vanilla extract, warmed milk, and vegetable oil. Slowly fold in the dry ingredients, making sure not to overmix to keep the batter airy and tender.
Step 2: Bake and Roll the Cake
Spread the batter evenly onto a parchment-lined jelly roll pan to ensure a uniform thickness. Bake until the cake springs back lightly when touched and is golden. The moment it comes out of the oven, flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake, towel and all, from one short end. This step forms the classic roll shape as the cake cools completely, preventing cracks later.
Step 3: Prepare the Cream Filling
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the crushed chocolate sandwich cookies, ensuring they are evenly distributed to add delightful texture to your creamy filling.
Step 4: Fill and Re-roll
Unroll the cooled cake gently and spread the cookies and cream filling evenly over the surface. Take care not to apply the filling too thickly near the edges to avoid spillage. Then, roll the cake tightly again, this time without the towel, sealing in that creamy goodness. Smooth out the edges and any filling that may escape for a neat finish.
Step 5: Optional Topping
Whip the extra heavy cream with powdered sugar and vanilla for a glossy topping. Spread it over the outside of the cake roll, then sprinkle with extra crushed cookies to make this showstopper even more irresistible.
How to Serve Cookies and Cream Cake Roll Recipe
Garnishes
A few crushed sandwich cookies sprinkled on top lend an inviting crunch and visual flair. You can also add a dusting of cocoa powder or a drizzle of chocolate ganache for an extra touch of decadence. Fresh berries, like strawberries or raspberries, provide a lovely tart contrast and burst of color.
Side Dishes
This Cookies and Cream Cake Roll Recipe pairs wonderfully with a scoop of vanilla ice cream for an indulgent combo. A light coffee or espresso complements the sweetness perfectly, while a fresh fruit salad offers a refreshing balance on the side.
Creative Ways to Present
For a stunning dessert centerpiece, slice the roll into thick spirals and serve on a decorative platter with a drizzle of chocolate sauce. Creating individual portions in clear glasses layered with extra cookie crumbles and cream makes a fun and elegant presentation perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap your Cookies and Cream Cake Roll tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, during which the flavors meld beautifully, making the cream even richer and the cake more tender.
Freezing
If you want to keep it longer, freeze the cake roll wrapped snugly in plastic and foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator to preserve its creamy texture and soft cake base.
Reheating
Since this is a delicate cream-filled dessert, reheating is not recommended. Instead, serve chilled to enjoy the creaminess and soft crumb at its best. If you prefer a less cold experience, simply let it sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use low-fat milk in this recipe?
While you can substitute low-fat milk, whole milk is recommended as it adds richness and moisture to the cake. Low-fat milk may result in a drier sponge.
What kind of cookies work best in the Cookies and Cream Cake Roll Recipe?
Classic chocolate sandwich cookies like Oreos work perfectly because they provide that iconic flavor and crunch. Avoid cookies that are overly soft or flavored with fillings that may melt.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just ensure it includes xanthan gum or another binder to maintain the cake’s structure.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and covering it with a powdered sugar-dusted towel helps to shape the cake without cracking. Be gentle and avoid overfilling with cream to prevent breakage upon re-rolling.
Is it possible to make the filling ahead of time?
Yes, you can prepare the whipped cream filling a few hours ahead and keep it refrigerated. Fold in the crushed cookies just before assembling the cake to maintain texture.
Final Thoughts
There’s something truly magical about creating a dessert that feels both nostalgic and elegant, and this Cookies and Cream Cake Roll Recipe delivers just that. The light sponge, creamy filling, and crunchy cookies come together in such a way that you’ll want to share it, but also keep a slice all to yourself. Give this recipe a try—you’ll find it’s as rewarding to bake as it is to eat!
Print
Cookies and Cream Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (including chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cookies and Cream Cake Roll is a delightful and elegant dessert featuring a light, fluffy cake rolled with a rich and creamy whipped filling studded with crushed chocolate sandwich cookies. Perfect for impressing guests or enjoying a festive treat, this cake roll combines classic flavors with an eye-catching swirl that’s both moist and flavorful.
Ingredients
Cake
- 1 cup all-purpose flour
- 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 whole milk, warmed
- 1/4 cup vegetable oil
Filling
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 10–12 crushed chocolate sandwich cookies (like Oreos)
Topping (Optional)
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4–5 crushed chocolate sandwich cookies
Instructions
- Prepare the dry ingredients: In a bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Beat eggs and sugar: In a separate large bowl, beat 4 large room temperature eggs with 3/4 cup granulated sugar on high speed until the mixture becomes thick and pale, about 3-4 minutes.
- Add wet ingredients: Mix in 1 teaspoon vanilla extract, 1/4 cup warmed whole milk, and 1/4 cup vegetable oil until fully incorporated.
- Combine dry and wet ingredients: Gradually fold the sifted dry ingredients into the wet mixture until just combined. Be careful to avoid overmixing to keep the batter light.
- Bake the cake: Pour the batter evenly into a prepared rectangular baking pan lined with parchment paper. Bake at 350°F (175°C) for about 12-15 minutes until the cake springs back when lightly touched.
- Roll the cake: Immediately upon removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and let the cake cool slightly for about 5 minutes.
- Form the initial roll: Starting from the short end, roll the cake up in the towel. This helps the cake maintain its shape and prevents cracking. Let it cool completely rolled up for about 30 minutes.
- Prepare the filling: Whip 1 1/2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold in 10-12 crushed chocolate sandwich cookies.
- Fill and re-roll the cake: Unroll the cooled cake carefully, spread the whipped cream filling evenly over the surface, then roll the cake tightly again without the towel.
- Optional topping: Whip 1/2 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, then spread or pipe over the cake roll. Garnish with 4-5 crushed chocolate sandwich cookies.
- Chill and serve: Refrigerate the cake roll for at least 1 hour before slicing into 8 servings to allow the filling to set and flavors to meld.
Notes
- Make sure the eggs are at room temperature to achieve maximum volume when beaten.
- Folding the dry ingredients gently will help maintain a light texture.
- Rolling the cake while still warm prevents cracking.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling.
- The optional topping adds extra richness but can be omitted for a lighter dessert.
- Store leftover cake roll refrigerated and consume within 2-3 days for best freshness.
