Do you love cookies and cream? You have to try this Soft chiffon cake filled with luscious Oreo cream, this Cookies and Cream Cake Roll is so good, so moist and it is your ultimate dream!
Cake rolls are one of my favorite cakes to make. Today we incorporate one of the most loved dessert flavors, cookies and cream, into my favorite cake roll recipe.
This Cookies and Cream cake roll turns out very delightful. It’s a wonderful weekday dessert, but heck, it is so special that you can serve it to a crowd as well.
This chiffon cake is perfect for rolling. It is not too moist and not too dry. Instead, it is the perfect balance of sturdiness and flexibility, making it best for cake rolls.
Cookies and Cream Cake Roll
- This is made of a moist chiffon cake that stays moist and soft for days.
- The icing is made of cream cheese and whipping cream. Crushed Oreos will be folded into half of the frosting to be used as filling, and the other half will be used for icing the outside of the cake roll.
- I love this cake because it is not too sweet. Instead, it is light and creamy and the bits of Ores add a perfect tender crunch to every slice.
How to Make Cookies and Cream Cake?
Prepare your Baking Pan. Preheat the oven to 350 F. Grease a 12×18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
Make the Cake Batter. Sift together the flour, 1 cup of sugar and baking powder in a bowl. Then, add the salt. In another bowl, whisk together yolks, water, oil and vanilla extract. Add the flour mixture gradually in 2 additions to the liquid ingredients, whisking well until no more lumps remain.
Meanwhile, beat the egg whites in the bowl of a stand mixer, until soft peaks form. Gradually add the Ā½ cup of sugar as the mixer runs, and continue to beat until stiff peaks form.
Fold the egg whites into the yolk batter in three gradual additions using a rubber spatula, until the color is uniform.
Bake the Cake. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a wire rack to allow it to cool slightly. Then, slide it out using the parchment backing into the wire rack to cool completely.
Make the Frosting.
- Beat the softened cream cheese, vanilla and powdered sugar using an electric mixer until the mixture is creamy. While the mixer is still running, pour the whipping cream in a steady stream into the bowl.
- Continue to beat the mixture until stiff peaks form, scraping the sides of the bowl as needed. Scoop out about half of the frosting into a bowl, then fold in the chopped Oreos. Refrigerate both frostings while you cool the cake.
Fill and Roll the Cake
First, remove the parchment backing. Here’s how: Dust the top of the cooled cake with icing sugar all over.Ā Cover the cake with a piece of parchment paper and place another baking pan over it. Turn the cake over, with the rack and all.
Remove the wire rack and gently peel off the parchment paper. Reposition the parchment paper over the cake, place another baking pan against the cake again and turn everything over once more.
Remove the pan and the parchment. The cake is now facing right side up again ad is resting on an inverted pan.
Next, we fill and roll! Spread the Oreo frosting over the surface of the cake. Using the parchment paper that is under the cake, lift the short edge of the cake that is closest to you. Start to roll the cake as you continue to lift the parchment paper along.
Roll the cake until you reach the opposite end. Wrap the parchment paper over it and even out the roll by shaping it with your hands. Transfer the cake to a serving plate and unwrap it.
Spread the plain frosting outside the cake, then garnish the cake with mini Oreos. Dust with more chopped Oreos, if you like.
More Cake Rolls
Cookies and Cream Cake Roll
Soft chiffon cake filled with luscious Oreo cream, this Cookies and Cream Cake Roll is so good, so moist and it is every cookies and cream lover's dream!
Ingredients
- 1 cup all-purpose flour (120 grams/ 4.25 oz)
- 1 cup sugar (198 grams/ 7 oz)
- 1 Ā½ tsp baking powder
- 1/4 tsp salt
- 4 egg yolks ( from large eggs)
- 1/2 cup canola oil
- 1/2 cup water
- 1 tsp vanilla
- 6 large egg whites (from large eggs)
- 1/2 cup sugar ( 99 grams/ 3.5 oz)
For the Cookies and Cream Frosting
- 1 block (250 grams) cream cheese, softened
- 1 cup powdered sugar (130 grams)
- 1 tsp vanilla
- 2 cups whipping cream, cold
- 1 cup chopped Oreos ( about 5 pieces)
- mini Oreos, for garnish
Instructions
- Preheat oven to 350 F and grease a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
- Sift together flour, 1 cup sugar, and baking powder in a bowl. Add the salt and set the mixture aside.
- In another bowl, use a wire whisk to beat together egg yolks, oil, water, and vanilla extract. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
- In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add ½ cup sugar while the mixer is still running and continue to beat until stiff peaks form.
- Using a rubber spatula, fold the remaining egg whites into the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove cake from the oven and transfer it onto a wire rack to let it cool slightly, then slide it with its parchment backing into the wire rack to cool completely.
Make The Cookies and Cream Frosting
- In the bowl of a stand mixer, beat the softened cream cheese, vanilla and powdered sugar until the mixture is creamy.
- While the mixer is still running, pour the whipping cream in a steady stream into the bowl. Continue to beat the mixture until stiff peaks form, scraping the sides of the bowl as needed.
- Scoop out about half of the frosting into a bowl, then fold in the chopped Oreos. This will be the filling, and the remaining frosting will be used to frost the outside of the cake roll. Refrigerate both frostings while you cool the cake.
Fill and Roll the Cake
- First, we need to remove the parchment backing of the cake. To do this, sprinkle powdered sugar all over the surface of the cooled cake. Top the cake with a piece o parchment paper that is about the same size. Then, lay a baking sheet on top. Turn everything over.
- Remove the wire rack, and carefully peel off the parchment. Reposition the peeled parchment over the cake, then top the cake with another baking sheet. Turn everything over again so that the cake is facing right side up again. The cake s now resting on top of an inverted baking sheet.
- Spread the Oreo frosting all over the surface of the cake. To roll the cake, start on the short edge and use the parchment to lift the cake. Carefully roll it forward until you reach the end, also rolling the parchment as you move along. Wrap the cake in the parchment paper. Pat and press the cake to reinforce its shape, transfer it to your serving plate then gently unwrap.
- Frost the outside of the cake with the remaining frosting. Garnish with mini Oreos and sprinkle more chopped Oreos over the cake, if desired.
Notes
- Separate the eggs while they are cold, then allow them to come to room temperature for about 30 minutes.
- To store the cake, Keep it in a container with a tight lid or wrap it well in plastic film. Store in the fridge for up to 4 days.
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Nutrition Information:
Yield: 10 Serving Size: 1 slice (1 Ā½ inch thick)Amount Per Serving: Calories: 622Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 130mgSodium: 293mgCarbohydrates: 70gFiber: 1gSugar: 52gProtein: 8g
Hi Sanna! Whenever I see a recipe of cake roll I am tempted to try baking it but my problem is I only have 9×13 baking pan/sheet because a larger pan will not fit in my oven. If I am going to use 9×13 pan what can you advise me to do about it? I would like to try all your cake rolls I know they will be as delicious as all your recipes I’ve tried.
Hi Ellen! Here is what you an try: You can use a 9x 13 but do not use all of the batter. We want to maintain a relatively thin cake so it is easier to roll. The batter should only about 1 Ā½ inch in the pan. Just use that remaining batter to make little mamons in cupcake molds maybe?
Make sure to still line your 9x 13 so that you can release the cake easily. Then follow the same rolling instructions š I hope that helps amd keep me posted!
I will make this cookies and cream cake roll soon! It looks appetizing and makes me hungry.
I hope you enjoy it!