Cookies and Cream Cake Roll

This Cookies and Cream Cake Roll is a light and fluffy dessert filled with creamy whipped goodness and chunks of chocolate sandwich cookies. It’s the perfect blend of cake, cream, and cookies, making it an irresistible treat for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, this dessert will leave everyone asking for seconds.

Why You’ll Love This Recipe

Perfect balance of flavors: The soft cake pairs perfectly with the creamy, cookie-filled filling.

Visually impressive: This cake roll looks elegant but is surprisingly easy to make.

Make-ahead option: Prepare it in advance and let it chill – it tastes even better the next day.

Crowd-pleaser: Everyone loves cookies and cream, making this dessert universally loved.

Customizable: Add extra cookies or tweak the frosting for your preferred level of sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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)

For the frosting:

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

4-5 crushed chocolate sandwich cookies for topping (optional)

Directions

Preheat the oven:
Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.

Make the cake batter:

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the eggs and sugar together until thick and pale, about 3-4 minutes.

Add the vanilla extract, warmed milk, and vegetable oil, mixing until well combined.

Gradually fold in the dry ingredients until just incorporated. Be careful not to overmix.

Spread the batter evenly in the prepared pan.

Bake the cake:
Bake for 10-12 minutes until the cake is lightly golden and springs back when touched.

Dust a clean kitchen towel with powdered sugar. Immediately flip the hot cake onto the towel, peel off the parchment paper, and let it cool for a few minutes.

Roll the cake:
While the cake is still warm, roll it up tightly in the towel, starting from the short end. Let it cool completely, about 30 minutes.

Prepare the filling:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold in the crushed cookies.

Unroll and fill the cake:
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.

Re-roll the cake:
Roll the cake back up without the towel. Transfer it to a serving platter, smoothing any filling that might escape around the edges.

Frost the cake:

Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream frosting over the entire cake roll and sprinkle with extra crushed cookies for decoration.

Chill and serve:
Refrigerate the cake roll for at least 2 hours to set. Slice into 1-inch pieces and serve chilled.

Servings and Timing

Servings: 8-10 slices

Prep Time: 30 minutes

Cook Time: 12 minutes

Cooling and Chilling Time: 2.5 hours

Total Time: About 3 hours

Variations

Chocolate Twist: Add 2 tablespoons of cocoa powder to the cake batter for a chocolate-flavored cake.

Extra Crunch: Mix in some chopped chocolate chunks or mini chocolate chips with the filling for extra texture.

Mint Cookies and Cream: Use mint-flavored chocolate sandwich cookies and add a drop of mint extract to the whipped cream for a refreshing twist.

Different Frosting: Swap the whipped cream frosting for cream cheese frosting for a tangy contrast.

Drizzle Topping: Finish the cake with a drizzle of melted chocolate or chocolate syrup for a richer flavor.

Storage/Reheating

Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 3 days. It tastes even better when chilled.

Freezing: Wrap the cake roll tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw it overnight in the fridge before serving.

Make-Ahead Tip: You can prepare the cake roll a day ahead and store it in the refrigerator until ready to serve.

Related Recipes:

• White Chocolate Cookies
• Easy Cinnamon Roll Cake
• Classic Pumpkin Roll with Cream Cheese Filling

FAQs

How do I keep the cake from cracking when rolling?

To prevent cracks, roll the cake while it’s still warm. This makes it more flexible and easier to shape.

Can I use a different type of cookie?

Yes, any type of sandwich cookie will work. Try chocolate chip cookies, peanut butter sandwich cookies, or even golden Oreos for variety.

How long does the cake roll need to chill?

The cake roll should chill for at least 2 hours to ensure the filling sets and makes slicing easier.

Can I make this cake without a jelly roll pan?

If you don’t have a jelly roll pan, a similar-sized sheet pan can work as long as the batter is spread thin and even.

What’s the best way to slice the cake roll?

Use a sharp knife to slice the cake roll into even pieces. Wipe the knife clean between cuts for neat slices.

Conclusion

This Cookies and Cream Cake Roll is an elegant, creamy dessert that combines light, fluffy cake with a decadent cookie-filled filling. It’s perfect for special occasions, family gatherings, or any time you’re craving a sweet treat. With its make-ahead convenience and customizable flavors, this cake roll is guaranteed to impress. Enjoy every delicious bite.

---

📖 Recipe:

Print