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 ½ 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. 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.