Description
This Cookies and Cream Cake Roll is a light and fluffy dessert filled with creamy whipped goodness and chunks of chocolate sandwich cookies. With its perfect blend of soft cake, cookies, and cream, this make-ahead treat is a guaranteed crowd-pleaser for any occasion.
Ingredients
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)
Instructions
- Preheat the oven:
Preheat to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Prepare the cake batter:
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, beat eggs and sugar until thick and pale (3-4 minutes).
- Add vanilla extract, warmed milk, and vegetable oil, mixing well.
- Gradually fold in the dry ingredients until just combined. Avoid overmixing.
- Spread 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. - Roll the cake:
- Dust a clean kitchen towel with powdered sugar.
- Immediately flip the cake onto the towel, peel off parchment paper, and cool slightly.
- Roll the warm cake in the towel, starting from the short end. Let it cool completely (30 minutes).
- Prepare the filling:
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in crushed cookies. - Fill and re-roll:
- Unroll the cooled cake and spread the filling evenly, leaving a small border around the edges.
- Re-roll the cake tightly without the towel and smooth any filling that escapes.
- Frost the cake:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cake roll and top with crushed cookies. - Chill and serve:
Refrigerate for at least 2 hours. Slice into 1-inch pieces and serve chilled.
Notes
Storage: Refrigerate for up to 3 days or freeze for 2 months. Thaw overnight in the fridge.
Tip: Roll the cake while warm to avoid cracks.
Variations: Add cocoa powder to the batter, use mint cookies, or swap the frosting for cream cheese.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10 slices
