Description
Indulge in the delightful combination of chocolate cake and a creamy cookies and cream filling with this Cookies and Cream Cake Roll recipe. Perfect for any occasion, this decadent dessert will surely impress your family and friends.
Ingredients
Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup crushed chocolate sandwich cookies (plus extra for topping)
- powdered sugar (for dusting)
Filling:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
- ½ cup crushed chocolate sandwich cookies
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake batter: In a large bowl, beat eggs until thick and pale. Add sugar, vanilla, and oil, mix until smooth. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the egg mixture, then fold in crushed cookies. Pour into pan and bake for 10–12 minutes.
- Roll the cake: Dust warm cake with powdered sugar, flip onto a towel, roll up, and let cool.
- Make the filling: Beat cream cheese and butter, add sugar and vanilla. Fold in whipped topping and cookies.
- Assemble: Unroll cake, spread filling, re-roll, and chill for at least 1 hour. Dust with powdered sugar and crushed cookies before serving.
Notes
- To prevent cracking, roll the cake while it’s still warm using a powdered sugar-dusted towel.
- Store leftovers in the refrigerator for up to 3 days.
