I love making this Oreo Cream Chocolate Roll when I want a dessert that looks impressive but is still comforting and familiar. The soft chocolate sponge, the creamy Oreo filling, and the drizzle of white chocolate come together into a rich, indulgent treat that always feels special on the table.
Why You’ll Love This Recipe
I like this recipe because it turns a simple boxed cake mix into a bakery-style dessert with very little effort. I enjoy how light and flexible the cake is, which makes rolling easy, and I love the contrast between the deep chocolate flavor and the sweet, tangy Oreo cream filling. It’s one of those desserts that gets “wow” reactions every time I serve it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate cake:
1 box chocolate cake mix
3 eggs
1/3 cup vegetable oil
Water, as directed on the cake mix box
For the Oreo cream filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup whipped topping or heavy cream, whipped
10–12 Oreo cookies, finely crushed
For topping:
1/3 cup white chocolate chips
1 tablespoon heavy cream or milk
Directions
I start by preheating the oven to 350°F (175°C) and lining a rimmed baking sheet with parchment paper. I lightly grease the parchment so the cake releases easily.
I prepare the chocolate cake batter according to the box instructions using the eggs, oil, and water. I pour the batter evenly into the prepared pan and spread it into a thin, even layer.
I bake the cake for about 10–12 minutes, just until it springs back when lightly touched. While it’s still warm, I carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. I gently peel off the parchment and roll the cake up with the towel inside. I let it cool completely in this rolled shape.
For the filling, I beat the cream cheese and powdered sugar until smooth. I fold in the whipped topping and crushed Oreos until everything is well combined.
Once the cake is fully cooled, I slowly unroll it and spread the Oreo cream filling evenly over the surface. I roll the cake back up, this time without the towel, keeping it snug but not tight.
To finish, I melt the white chocolate chips with the cream in short intervals, stirring until smooth. I drizzle the white chocolate over the top of the roll and let it set before slicing.
Servings And Timing
I usually slice this roll into about 10 servings.
Prep time is around 20 minutes, baking takes about 12 minutes, and cooling plus assembly takes another 30 minutes. In total, I plan for about 1 hour from start to finish.
Storage/Reheating
I store the Oreo chocolate roll in the refrigerator, tightly wrapped or in an airtight container, for up to 3 days. I prefer serving it chilled, but I let it sit at room temperature for about 10 minutes before slicing for the best texture. I don’t reheat this dessert since the cream filling is best enjoyed cold.
FAQs
Can I make this recipe ahead of time?
I often make it a day in advance and keep it refrigerated. The flavors actually come together even better after resting overnight.
What if my cake cracks while rolling?
If a small crack happens, I don’t worry. The filling and white chocolate drizzle usually hide any imperfections.
Can I use homemade chocolate cake instead of a box mix?
I’ve done it with a homemade sponge cake before, as long as the cake is light and flexible enough to roll.
Can I add more Oreo flavor?
Sometimes I mix extra crushed Oreos into the filling or sprinkle some on top before adding the white chocolate drizzle.
Do I need a jelly roll pan?
I prefer using one, but any rimmed baking sheet with shallow sides works as long as the cake layer stays thin.
Conclusion
I keep coming back to this Oreo Cream Chocolate Roll because it’s simple, elegant, and incredibly satisfying. Every slice has that perfect balance of soft chocolate cake and creamy Oreo filling, making it a dessert I’m always proud to serve.
This Oreo Cream Chocolate Roll is a show-stopping yet easy-to-make dessert featuring a soft chocolate sponge cake, a rich Oreo cream cheese filling, and a sweet white chocolate drizzle. It’s the perfect combination of classic flavors in an elegant rolled presentation.
Ingredients
1 box chocolate cake mix
3 eggs
1/3 cup vegetable oil
Water, as directed on the cake mix box
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup whipped topping or heavy cream, whipped
10–12 Oreo cookies, finely crushed
1/3 cup white chocolate chips
1 tablespoon heavy cream or milk
Instructions
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and lightly grease it.
Prepare the cake batter using the cake mix, eggs, oil, and water as directed. Spread evenly in the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when touched.
While warm, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll up the cake with the towel. Let it cool completely.
For the filling, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and crushed Oreos.
Unroll the cooled cake and spread the filling evenly. Re-roll the cake without the towel.
Melt white chocolate chips with cream or milk in short bursts in the microwave, stirring until smooth. Drizzle over the cake roll.
Let the drizzle set before slicing and serving.
Notes
Use a jelly roll pan or a rimmed baking sheet to keep the cake layer thin and flexible.
Extra crushed Oreos can be added to the filling or sprinkled on top.
Rolling the cake while warm helps prevent cracks.
If the cake cracks slightly, use the filling and drizzle to hide imperfections.
Best served slightly chilled; let sit 10 minutes at room temp before slicing.
