Tasty Oreo Choco Roll

The Oreo Cream Chocolate Roll has all the wow factor you want in a dessert rich with chocolate taste, a super creamy Oreo center, and a neat swirl every time you slice it. My family saves this for special occasions and after making it for birthdays, the kids joke I’m a pastry pro.

Every time I bring this out, smiles light up the room. I first made it for a birthday, and it quickly became the top dessert request around my house.

Ingredients

• Chocolate cake mix or homemade cocoa cake: creates a soft base, pick a good mix or try Dutch process cocoa for homemade
• Fresh large eggs: add richness and hold everything together
• Vegetable oil: keeps the cake nice and moist, use a light oil for best taste
• Water: blends everything smoothly, filtered is the way to go
• Vanilla extract: really brings out chocolate flavor, pure vanilla works best
• Powdered sugar for dusting: helps the cake not stick and adds sweetness, sift it to keep it smooth
• Softened block cream cheese: makes the filling super creamy and stable
• Soft unsalted butter: mixed with cream cheese for smooth texture, pick buttery with a golden tint for richer taste
• Powdered sugar for the filling: sweetens and helps the filling hold shape
• Crushed Oreo cookies: fold these into the filling for crunch, stick to classic brand for true taste
• Melted white chocolate for drizzle: adds sweetness and looks nice, real white chocolate melts best
• Whole Oreo cookies: use perfect cookies without cracks to decorate
• Extra crushed Oreos for topping: sprinkle on last for extra crunch and color

Step-by-Step Instructions

Heat the Oven:

Turn your oven to 350 degrees Fahrenheit so the cake bakes evenly as soon as it goes in. Line a 10x15 inch jelly roll pan with parchment, covering the bottom and sides well to keep the cake from sticking or tearing.

Whip Up the Batter:

Mix cake mix, eggs, oil, water, and vanilla in a big bowl. Stir gently but thoroughly until smooth with no lumps. The batter should be thick yet easy to pour, giving a soft, bendy cake.

Bake it:

Pour batter into the pan and spread it right to the edges for even cooking. Bake for 12-15 minutes. Start checking at 12 minutes by poking with a toothpick. It’s done if the toothpick comes out clean but the cake still feels moist.

Prep the Sugared Towel:

While baking, spread a clean towel and sift a good layer of powdered sugar on it. This keeps the warm cake from sticking when you flip it and helps form the roll shape.

Roll the Cake:

When the cake’s ready, flip it out onto the sugared towel right away. Peel off the parchment carefully. While still warm, roll the cake up inside the towel gently but tight. Let it cool completely this way so it won’t crack later.

Make the Filling:

Beat softened cream cheese and butter in a bowl. Add powdered sugar and vanilla little by little, mixing until creamy and smooth. Fold in crushed Oreos gently so they stay chunky.

Unroll and Fill:

Unroll the cooled cake carefully. Spread the Oreo filling out evenly to the edges. Roll it back up gently but firmly so the filling stays in place and the swirl stays tight without squishing too hard.

Chill the Roll:

Wrap the cake roll in plastic wrap and chill it in the fridge for at least an hour or until the filling firms up. This helps with neat slicing and a polished look.

Add Finishing Touches:

Drizzle melted white chocolate over the cold roll any way you like. Place whole Oreos on top and sprinkle extra crushed Oreos for some crunch.

Slice and Serve:

Use a serrated knife to cut thick or thin slices. Serve right away for best flavor.

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I’m totally hooked on the creamy Oreo filling in this roll. The kids always rush to the kitchen for extra spoonfuls so sometimes I make extra just for those “filling emergencies.”

Keeping It Fresh

This roll does great wrapped tight in plastic or an airtight box in the fridge so it doesn’t dry out. It tastes just as good the next day and you can prep it a full 24 hours ahead for events. Freeze slices wrapped individually for a quick sweet treat later, just thaw in the fridge before eating.

Switching Up Ingredients

You can swap in gluten-free chocolate cake mix if anyone’s avoiding gluten, or bake a chocolate sponge from scratch. Try golden Oreos for a different vibe or flavored chocolate like mint in the filling. Dairy-free cream cheese and butter work surprisingly well if you want a vegan version.

Serving Ideas

Slice it thick and serve with vanilla bean ice cream for an easy crowd-pleaser. For a party, arrange slices on a platter topped with whipped cream and little Oreos if you have them. It goes great with coffee or a cold glass of milk.

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Background and Culture

Cake rolls have been a go-to celebration treat in American homes for years, commonly showing up at birthdays and holidays. Adding Oreos gives this classic Swiss roll a fun, modern twist that both kids and grown-ups love.

FAQs About the Recipe

→ How do I stop cracks while rolling the cake?

Wrap the cake in a towel dusted with powdered sugar when it’s still warm. This keeps it flexible so it won’t crack as it cools down.

→ Can I swap boxed mix for my own chocolate cake?

Sure thing! You can use your homemade chocolate sponge instead of the boxed mix. Just bake it in the same size pan.

→ Is it really necessary to chill the roll before serving?

Yes, chilling helps the filling set up so the roll slices clean and looks great.

→ Can I put extra Oreos in the filling?

Definitely! Adding more crushed Oreos amps up the cookie flavor and gives it a nice crunch.

→ What’s the best way to dress up the roll?

Pour melted white chocolate over the top and sprinkle with whole or crushed Oreos for a tasty and nice-looking finish.

→ How long will leftovers keep?

Wrap it tightly with plastic wrap and keep it in the fridge. It stays fresh for up to 3 days.