Imagine a soft, rich chocolate sponge cake rolled up with a dreamy Oreo cream cheese filling and finished with a drizzle of silky white chocolate. The Oreo Cream Chocolate Roll is more than just a dessert — it’s a showstopper that turns any gathering into a celebration. Each bite delivers layers of texture and flavor: soft, moist chocolate cake, a fluffy cookies-and-cream filling, and the delicate sweetness of white chocolate melting over the top. This is one dessert that looks bakery-perfect but is surprisingly simple to make at home.
🧁 Ingredients
For the Chocolate Cake Roll:
- 1 box chocolate cake mix (any brand, preferably devil’s food or moist chocolate)
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup water or milk
- 1 teaspoon vanilla extract
For the Oreo Cream Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy cream (chilled)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8–10 crushed Oreo cookies (filling included)
For the White Chocolate Drizzle:
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or butter (optional, for smooth melting)
Optional Garnishes:
- Extra crushed Oreos for topping
- Chocolate shavings or cocoa powder dusting
- Whipped cream swirls for decoration
👩🍳 Directions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper slightly overhangs the sides for easy lifting later.
In a large mixing bowl, combine the chocolate cake mix, eggs, oil, water (or milk), and vanilla extract. Beat the mixture until smooth and no lumps remain. The batter should be rich, slightly thick, and glossy.
Step 2: Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 12–14 minutes, or until the cake springs back when lightly touched in the center.
Do not overbake — you want the cake soft enough to roll without cracking.
Step 3: Roll the Cake While Warm
As soon as the cake comes out of the oven, gently lift it out of the pan using the parchment paper. Place it onto a clean kitchen towel dusted with powdered sugar.
Starting from the shorter side, carefully roll the warm cake (with the parchment paper inside) into a tight log. This step trains the cake to hold its shape. Let it cool completely at room temperature while you prepare the filling.
Step 4: Make the Oreo Cream Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
In a separate chilled bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. Finally, fold in the crushed Oreos — you’ll see bits of cookie throughout the creamy filling. It should be fluffy, light, and speckled with cookie crumbs.
Step 5: Assemble the Roll
Once the cake has cooled, gently unroll it. Spread the Oreo filling evenly over the surface, leaving a small border at the edges. Use a spatula to smooth the layer.
Carefully re-roll the cake (this time without the parchment paper inside), starting from the same short edge. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 6: White Chocolate Drizzle
Melt the white chocolate chips with coconut oil or butter in a microwave-safe bowl in 20-second bursts, stirring each time until smooth and shiny.
Once the roll is chilled, unwrap it and drizzle the melted white chocolate across the top using a spoon or piping bag. Sprinkle crushed Oreos or chocolate shavings while the drizzle is still wet so they stick perfectly.
Step 7: Slice and Serve
Slice the Oreo Cream Chocolate Roll into thick, beautiful spirals and serve chilled. Each slice reveals that stunning swirl of dark chocolate cake wrapped around creamy Oreo filling — it’s as satisfying to look at as it is to eat.
🍽 Serving Ideas
Serve this dessert as the centerpiece of any gathering — birthdays, holidays, or weekend treats. Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate syrup for an extra indulgent finish.
For an elegant touch, dust the plate lightly with cocoa powder and garnish with a fresh mint leaf or a few whole Oreos.
💡 Tips for Perfect Results
- Roll the cake while it’s still warm to prevent cracking.
- Don’t overfill — too much cream can squeeze out when rolling.
- Chill before slicing for clean, bakery-style cuts.
- Use parchment paper, not wax paper, for baking — it’s non-stick and safer for the oven.
- Want extra Oreo flavor? Add 1 tablespoon of crushed cookies to the cake batter before baking.
🌟 Why You’ll Love It
This dessert perfectly balances textures and flavors — light sponge, rich filling, and a hint of crunch from the Oreos. It’s sweet but not heavy, and the white chocolate drizzle adds an elegant finish that makes it look professional.
Even though it looks like something from a pastry shop, it’s completely doable at home. The secret lies in rolling the cake properly and chilling it to set the cream filling.
🥶 Storage Tips
Store leftovers in the refrigerator for up to 4 days in an airtight container. You can also freeze the roll (before drizzling) for up to 2 months; thaw overnight in the fridge and add the white chocolate topping before serving.
This makes it perfect for advance preparation — a time-saving dessert that never fails to impress.
❤️ Final Thoughts
The Oreo Cream Chocolate Roll is the kind of dessert that disappears in minutes. It’s soft, rich, and creamy, with a balance of flavors that feel nostalgic yet luxurious. Whether you’re making it for guests or just treating yourself, this recipe will remind you why simple ingredients can create the most magical desserts. Once you slice through that chocolate spiral and see the Oreo cream peeking through, you’ll know — this one’s an instant classic.