Description
Oreo Cream Chocolate Roll Cake is a soft chocolate sponge cake rolled with a light, creamy Oreo-filled frosting, making it a rich yet fluffy dessert perfect for celebrations or tea time.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 8 Oreo cookies, finely crushed
Instructions
- Preheat oven to 180°C (350°F) and line a 10×15-inch baking pan with parchment paper.
- Beat eggs and granulated sugar until pale and fluffy.
- Add oil, milk, and vanilla extract, mixing gently.
- Sift together flour, cocoa powder, baking powder, and salt, then fold into the batter.
- Pour batter into prepared pan and spread evenly.
- Bake for 10–12 minutes until the cake springs back when touched.
- Immediately turn cake onto a clean kitchen towel, remove parchment, and roll gently. Let cool.
- Whip heavy cream with powdered sugar until stiff peaks form, then fold in crushed Oreo cookies.
- Unroll the cooled cake, spread Oreo cream evenly, and re-roll tightly.
- Chill for at least 30 minutes before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Chill the cake well for clean slices.
- You may dust with powdered sugar or drizzle with chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International