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
Scale
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.
