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Cookies and Cream Cake Roll Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add wet ingredients: Mix in 1 teaspoon vanilla extract, 1/4 cup warmed whole milk, and 1/4 cup vegetable oil until fully incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/cookies-and-cream-cake-roll-recipe-2/