If you have a soft spot for everything cookies and cream, you are absolutely going to adore this Cookies and Cream Cake Roll Recipe. It’s a dreamy swirl of light, fluffy cake wrapped around a luscious cream filling studded with crunchy chocolate sandwich cookies. Each bite brings the perfect harmony of creamy sweetness and that familiar, beloved cookie crunch. This cake roll is not just impressive in appearance but also a true crowd-pleaser, making it an ideal centerpiece for celebrations or a delightful treat to lift any ordinary day.
Ingredients You’ll Need
The magic of this Cookies and Cream Cake Roll Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one plays a key role in creating the tender cake and irresistible filling that make this dessert shine so brightly.
- All-purpose flour: Provides the structure for the cake, ensuring it’s soft but sturdy enough to roll.
- Baking powder: Helps the cake rise just enough for a light texture without being fluffy like a sponge.
- Salt: Enhances all the sweet flavors and balances the taste perfectly.
- Eggs, room temperature: Essential for richness and binding the cake together—room temperature ensures better volume when whipped.
- Granulated sugar: Sweetens the cake while creating a tender crumb when beaten well with eggs.
- Vanilla extract: Adds warm, inviting aroma and depth to both the cake and filling.
- Whole milk, warmed: Moistens the batter and helps dissolve the sugar, creating a smooth texture.
- Vegetable oil: Keeps the cake moist and flexible for easy rolling without cracking.
- Heavy whipping cream: Whipped into fluffy peaks to create the creamy filling – doubled for both filling and frosting.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
- Chocolate sandwich cookies: Crushed and folded into the cream for that signature cookies and cream crunch inside every slice.
How to Make Cookies and Cream Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by whisking your eggs and sugar together until the mixture is thick, pale, and fluffy—this usually takes about 3 to 4 minutes. This step is crucial because it traps air that gives the cake its lightness. Then add the vanilla extract, warmed milk, and vegetable oil, mixing until everything is just combined. Next, gently fold in the dry ingredients: flour, baking powder, and salt. Be careful not to overmix at this point, or your cake could turn dense rather than soft and tender.
Step 2: Bake and Roll the Cake
Pour your batter evenly into a parchment-paper-lined pan, smoothing it carefully to avoid any bubbles or uneven spots. Bake until the edges are set and the cake springs back lightly when touched. Now comes a neat baking trick: immediately after you pull it out of the oven, flip the cake onto a clean kitchen towel dusted with powdered sugar or cocoa powder. Peel away the parchment paper gently, then roll the warm cake with the towel starting from one short end. This “training” to roll while warm prevents cracks and helps the cake remember its shape.
Step 3: Cool and Fill
Allow the rolled cake to cool completely in the towel—about 30 minutes is perfect. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, then fold in the crushed chocolate sandwich cookies. Carefully unroll the cake, spread the cream filling evenly over the surface, and then re-roll it tightly without the towel. Smooth out any filling that sneaks out from the edges and wrap it up for chilling. This step sets the creamy filling firmly while the cookies soften slightly inside.
How to Serve Cookies and Cream Cake Roll Recipe
Garnishes
To make your Cookies and Cream Cake Roll truly shine when serving, sprinkle over some finely crushed chocolate sandwich cookies for that extra crunchy texture and visual appeal. A dusting of powdered sugar over the top adds a delicate, snowy finish, while a few whole cookies placed artfully make for a charming presentation that hints at every delicious bite inside.
Side Dishes
While this cake roll is a star on its own, pairing it with a scoop of vanilla bean ice cream or a drizzle of silky chocolate sauce takes the experience up a notch. Fresh berries also add a pop of color and a refreshing contrast that balances the richness of the cream.
Creative Ways to Present
Want to impress even more? Slice the cake roll into thick, uniform pieces and set them upright on a platter for a whimsical “big cookie” look. Alternatively, cut smaller roll-up bites as party finger foods, or layer slices between plates with extra whipped cream and cookie crumbs as a casual yet elegant dessert platter.
Make Ahead and Storage
Storing Leftovers
Leftover Cookies and Cream Cake Roll Recipe keeps beautifully when stored in an airtight container in the refrigerator. The flavors meld wonderfully overnight, and the cookie pieces inside the cream filling soften slightly, making each bite even more enjoyable. Just be sure to consume within 3 to 4 days for the best freshness.
Freezing
If you want to save some for later, freezing is a great option. Wrap the entire cake roll tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can be frozen for up to two months. Thaw in the refrigerator overnight before serving, and you’ll still enjoy that lovely cookies and cream combination without any compromise in texture or flavor.
Reheating
Since this is a cream-filled cake roll, reheating is best avoided as it may cause the filling to lose its texture. If you prefer your dessert slightly warmer, let the slices sit at room temperature for 20 to 30 minutes before serving. This softens the cake and cream gently without melting the filling entirely.
FAQs
Can I use other types of cookies for this recipe?
Absolutely! While chocolate sandwich cookies are classic and give the best cookies and cream effect, you can experiment with other cookies you love. Just keep in mind that the cookie flavor influences the overall dessert, so choose something that pairs well with creamy sweetness.
What if I don’t have a jelly roll pan?
A shallow baking sheet with sides about 1 inch high will work too. Just make sure it’s evenly sized to give the cake the thinness required for rolling without cracking.
How do I avoid cracks when rolling the cake?
The key is to roll the cake while it’s still warm and pliable in the kitchen towel. Handling it carefully and rolling it gently helps the cake remember the shape and prevents breakage when you add the filling.
Can I prepare the filling in advance?
Yes, you can whip the cream and fold in the crushed cookies up to a day ahead. Keep it refrigerated in an airtight container and give it a quick whisk before spreading if it’s lost a bit of volume.
Is it possible to make the cake gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free baking blend, and double-check that your cookies are gluten-free too. The texture may be slightly different but still delicious.
Final Thoughts
There is something truly special about creating a homemade cake that elegantly combines the nostalgic flavor of cookies and cream with the fun of a rolled cake. The Cookies and Cream Cake Roll Recipe offers a wonderful blend of textures and flavors that’s sure to delight anyone lucky enough to share it. So go ahead, gather your ingredients, and give this recipe a whirl—you might just find your new favorite dessert to indulge in again and again.
Print
Cookies and Cream Cake Roll Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light and fluffy sponge cake rolled with a luscious cookies and cream filling. The combination of vanilla sponge and crushed chocolate sandwich cookies creates a perfect balance of flavors and textures, making it an impressive yet easy-to-make treat ideal for special occasions or everyday indulgence.
Ingredients
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
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)
Topping (Optional)
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4–5 crushed chocolate sandwich cookies
Instructions
- Prepare the cake batter: In a bowl, sift together all-purpose flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Add vanilla extract, warmed milk, and vegetable oil, mixing well to combine. Gradually fold in the dry ingredients gently until just combined, taking care not to overmix to maintain a light sponge texture.
- Bake the cake: Spread the batter evenly in a prepared baking pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes or until the cake is springy to touch and a toothpick inserted comes out clean.
- Roll the cake: Immediately after removing from the oven, flip the cake onto a clean kitchen towel dusted with powdered sugar or a clean parchment paper. Carefully peel off the parchment paper used for baking. While still warm, roll the cake up tightly in the towel starting from the short end, then allow it to cool completely for about 30 minutes to set the shape.
- Prepare the filling: In a chilled bowl, whip the 1 1/2 cups heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies to create the cookies and cream filling.
- Fill and re-roll the cake: Unroll the cooled cake gently and evenly spread the cookies and cream filling over the surface. Carefully re-roll the cake tightly without the towel. Smooth out any filling that escapes during rolling.
- Optional topping: Whip 1/2 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the rolled cake and garnish with crushed chocolate sandwich cookies.
- Chill and serve: Refrigerate the cake roll for at least 1 hour before slicing to allow the filling to set. Cut into slices and serve chilled for best flavor and texture.
Notes
- Make sure the eggs are at room temperature to achieve maximum volume when beaten.
- Do not overmix the batter once the dry ingredients are added to keep the sponge light and fluffy.
- Rolling the cake while warm helps prevent cracking during the final roll with filling.
- Use a clean kitchen towel dusted with powdered sugar to roll the cake to prevent sticking.
- The cookies and cream filling can be customized with different types of sandwich cookies based on preference.
- The optional whipped cream topping enhances presentation but can be omitted if desired.
- Keep the cake refrigerated if not serving immediately to maintain freshness.
