Cookies and Cream Cake Roll Recipe

If you adore the classic combination of cookies sandwiched with creamy filling, you are going to fall head over heels for this Cookies and Cream Cake Roll Recipe. It takes the beloved cookies and cream flavor and transforms it into a stunning, soft, and luscious cake roll that’s perfect for celebrations or simply satisfying your sweet tooth. The light, fluffy cake wrapped around a dreamy cookies and cream filling creates an irresistible spiral of deliciousness in every slice. Once you get a taste, this dessert will quickly become your go-to showstopper for any occasion.

Ingredients You’ll Need

The beauty of the Cookies and Cream Cake Roll Recipe lies in its simplicity and how each ingredient plays a crucial role in building that perfect balance of flavor, texture, and moistness. From the basic pantry staples to the star player, crushed chocolate sandwich cookies, these components come together like a dream.

• 1 cup all-purpose flour: Provides the perfect structure to the soft cake base without weighing it down.
• 1 teaspoon baking powder: Helps the cake rise and keeps it light and airy.
• 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
• 4 large eggs, room temperature: Adds richness and acts as a natural leavening agent for a tender crumb.
• 3/4 cup granulated sugar: Sweetens and helps achieve a lovely, moist texture.
• 1 teaspoon vanilla extract: Adds a fragrant warmth that complements the cookies perfectly.
• 1/4 cup whole milk, warmed: Adds moisture and makes the batter silky smooth.
• 1/4 cup vegetable oil: Keeps the cake tender and prevents it from drying out.
• 1 1/2 cups heavy whipping cream: Whipped to fluffy perfection to create the luscious filling.
• 1/2 cup powdered sugar: Sweetens the whipped cream without any grit.
• 10-12 crushed chocolate sandwich cookies: The iconic cookies add crunch and loads of flavor right inside the filling.
• 1/2 cup heavy whipping cream: Extra cream whipped to just the right consistency for topping.
• 1/4 cup powdered sugar: Sweetens the topping for a perfect finish.
• 4-5 crushed chocolate sandwich cookies for topping (optional): Adds a decorative crunch that looks as good as it tastes.

How to Make Cookies and Cream Cake Roll Recipe

Step 1: Prepare Your Dry Ingredients

Start by sifting together the all-purpose flour, baking powder, and salt. This ensures even distribution and eliminates lumps, which is critical for a smooth, tender cake batter that bakes evenly.

Step 2: Beat Eggs and Sugar to Perfection

In a large bowl, beat the eggs and granulated sugar on high speed for about 3 to 4 minutes until the mixture is thick, pale, and tripled in volume. This step creates the airy base that makes the cake so wonderfully light.

Step 3: Add the Flavor and Moisture Elements

Mix in the vanilla extract, warmed milk, and vegetable oil gently. These ingredients add richness and moisture while maintaining the airiness from the beaten eggs.

Step 4: Fold in Dry Ingredients

Carefully fold the sifted dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter light and fluffy—overdoing it can lead to a dense cake.

Step 5: Bake Your Cake

Spread the batter evenly in a parchment-lined jelly roll pan, smoothing the top with a spatula for an even rise. Bake at 350°F (175°C) for about 12 minutes until the cake springs back when lightly touched and is just starting to pull away from the edges.

Step 6: Roll the Cake While Warm

As soon as your cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper. Starting at the short end, gently roll the cake up in the towel to shape it—this crucial step prevents cracking later.

Step 7: Let the Cake Cool Completely

Let the rolled cake cool completely at room temperature. This sets the shape and makes it easier to unroll without breaking when you add the filling.

Step 8: Prepare the Cookies and Cream Filling

Whip 1 1/2 cups of heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies to add texture and an explosion of cookies and cream goodness.

Step 9: Fill and Reroll the Cake

Carefully unroll the cooled cake and spread the filling evenly across the surface, leaving a small border around the edges. Then, reroll the cake tightly (without the towel) so you get a beautiful spiral with the creamy cookies and cream filling inside.

Step 10: Add the Finishing Touches

Whip the additional heavy cream, powdered sugar, and vanilla extract to make a light topping. Spread over the cake roll and decorate with a few extra crushed cookies for that perfect cookies and cream finish.

How to Serve Cookies and Cream Cake Roll Recipe

Garnishes

For serving, sprinkle crushed chocolate sandwich cookies or drizzle a little chocolate ganache on top to amp up the indulgence. Fresh berries or a dusting of cocoa powder also add a wonderful contrast that looks as delightful as it tastes.

Side Dishes

This cake roll pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to keep the creamy theme going. A light fruit salad can also add a refreshing touch to balance the richness.

Creative Ways to Present

Try slicing the cake roll into elegant portioned spirals and arrange them on a platter with alternating cookie crumbs and fresh mint leaves. For a fun twist, serve mini individual cake rolls, perfect for parties or gatherings where everyone can have their own mini indulgence.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cookies and Cream Cake Roll Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, making it easy to enjoy later without losing any of that creamy goodness.

Freezing

For longer storage, wrap the cake roll tightly in plastic wrap and place it in a freezer-safe container or bag. Frozen, it can last up to 2 months. When ready to eat, thaw overnight in the fridge to keep the texture perfect.

Reheating

Since this dessert is best enjoyed chilled, reheating is not necessary. However, if you prefer room temperature, simply leave the slice out for about 15-20 minutes before serving to let the flavors open up beautifully.

FAQs

Can I use low-fat milk or substitutes in this Cookies and Cream Cake Roll Recipe?

While whole milk adds richness and helps achieve the soft texture, you can substitute with low-fat milk or plant-based alternatives. Just keep in mind that the cake might be slightly less moist and tender.

What type of chocolate sandwich cookies work best?

The classic chocolate sandwich cookies with cream filling, like Oreos, are perfect for this recipe. Avoid cookies with additional flavors or fillings to keep the traditional cookies and cream taste.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm, and using a powdered sugar-dusted kitchen towel, helps the cake bend without cracking. Be gentle and roll tightly but without forcing it.

Can I prepare the cake roll a day in advance?

Absolutely! In fact, chilling the cake roll overnight helps the filling set and the flavors meld beautifully, making the next day an excellent time to enjoy this delightful dessert.

Is it possible to make this recipe gluten-free?

Yes, by substituting all-purpose flour with a gluten-free flour blend that’s suitable for baking, you can enjoy this Cookies and Cream Cake Roll Recipe gluten-free. Just check that your baking powder is gluten-free as well.

Final Thoughts

This Cookies and Cream Cake Roll Recipe is truly a treasure for cookie lovers and dessert enthusiasts alike. It is fun to assemble, stunning to serve, and downright delicious to eat. Whether it’s a special occasion or a treat-yourself day, give this cake roll a try—you might just find your new favorite dessert to wow everyone at the table!

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