I love making this M&M’s Ferrero Oreo Roll Cake when I want a dessert that looks impressive but still feels fun and playful. The soft sponge cake, rich chocolate elements, and crunchy candies come together in a roll that feels indulgent without being too heavy. I always enjoy how each slice shows off beautiful layers and textures.
Why You’ll Love This Recipe
I like this recipe because it combines classic sponge cake with favorite treats like Oreos, Ferrero chocolates, and M&M’s. I enjoy how the cake stays light and flexible, making it easy to roll without cracking. I also appreciate that it works well for celebrations, family gatherings, or anytime I want a dessert that stands out on the table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake:
4 large eggs, room temperature
¾ cup granulated sugar
¼ cup vegetable oil
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
For the filling and topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
10 Oreo cookies, crushed
6 Ferrero chocolates, chopped
½ cup M&M’s candies
Directions
I start by preheating my oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. I beat the eggs and granulated sugar together until the mixture becomes pale and thick, then I slowly mix in the vegetable oil and vanilla extract.
In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt. I gently fold the dry ingredients into the egg mixture until everything is just combined. I spread the batter evenly into the prepared pan and bake it for about 12 to 15 minutes, until the cake springs back lightly when touched.
While the cake is still warm, I carefully roll it up with the parchment paper and let it cool completely. For the filling, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I unroll the cooled cake, spread the whipped cream evenly, and sprinkle the crushed Oreos, chopped Ferrero chocolates, and M&M’s over the top.
I gently roll the cake back up, place it seam-side down, and chill it for at least 30 minutes before slicing.
Servings And Timing
I usually get about 8 to 10 slices from this roll cake. Preparation takes around 25 minutes, baking takes about 15 minutes, and chilling time is roughly 30 minutes, bringing the total time to about 1 hour and 10 minutes.
Storage/Reheating
I store this roll cake in an airtight container in the refrigerator for up to 3 days. I prefer serving it chilled, so I don’t reheat it. If I want a softer texture, I let a slice sit at room temperature for about 10 minutes before serving.
FAQs
Can I make this cake ahead of time?
I often make it a day in advance and keep it refrigerated, which actually helps the flavors blend nicely.
What if my cake cracks while rolling?
I find that rolling the cake while it’s warm helps prevent cracking. Small cracks can usually be hidden with filling or toppings.
Can I use a different candy?
I like experimenting, and I sometimes replace M&M’s with chopped chocolate bars or mini marshmallows.
Do I need a jelly roll pan?
I recommend using one because it helps keep the cake thin and flexible, which makes rolling much easier.
Can I freeze the roll cake?
I freeze it without toppings, wrapped tightly, for up to one month. I thaw it in the refrigerator before serving.
Conclusion
I enjoy making this M&M’s Ferrero Oreo Roll Cake because it’s fun, rich, and always a crowd-pleaser. The combination of soft cake, creamy filling, and crunchy chocolate candies makes every bite exciting. Whenever I want a dessert that feels special without being overly complicated, this is one I happily come back to.
This M&M’s Ferrero Oreo Roll Cake combines a soft cocoa sponge cake with a whipped cream filling loaded with crushed Oreos, Ferrero chocolates, and colorful M&M’s. Fun, festive, and perfect for parties!
Ingredients
For the cake:
4 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
For the filling and topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
10 Oreo cookies, crushed
6 Ferrero chocolates, chopped
1/2 cup M&M’s candies
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a large bowl, beat eggs and granulated sugar until pale and thick. Mix in oil and vanilla.
In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
Spread batter evenly in prepared pan. Bake for 12–15 minutes, until cake springs back when lightly touched.
While warm, carefully roll the cake up with the parchment paper and let cool completely.
Whip the cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled cake, spread the whipped cream evenly, and sprinkle crushed Oreos, Ferrero pieces, and M&M’s.
Roll the cake back up, place seam-side down, and chill for 30 minutes before slicing.
Notes
Roll the cake while warm to avoid cracks.
Try swapping M&M’s for mini chocolate chips or chopped candy bars.
Serve chilled for best texture.
Decorate the top with extra candies or a dusting of powdered sugar if desired.
