Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light and fluffy cake rolled with a rich, creamy filling studded with crushed chocolate sandwich cookies. Perfect for special occasions or an indulgent treat, this cake roll combines a tender sponge with whipped cream and cookie crumbs for a decadent texture and irresistible flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Batter
- 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)
Decoration
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4-5 crushed chocolate sandwich cookies for topping (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed until the mixture is thick, pale, and triples in volume, approximately 3-4 minutes.
- Add Wet Ingredients: Mix in the vanilla extract, warmed whole milk, and vegetable oil until combined and smooth.
- Incorporate Dry Ingredients: Gently fold in the flour, baking powder, and salt mixture until just combined, being careful not to overmix to keep the batter light and airy.
- Spread Batter in Pan: Pour and spread the batter evenly into the prepared jelly roll pan, smoothing the surface with a spatula.
- Bake the Cake: Bake in the preheated oven for 12 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Invert and Cool: Immediately upon removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, and allow the cake to cool slightly so it can be rolled without cracking.
- Roll the Cake: Starting from the short end, roll the warm cake gently with the towel inside. This process helps the cake maintain its shape and prevents cracking. Let the rolled cake cool completely for about 30 minutes.
- Prepare Whipped Cream Filling: In a chilled mixing bowl, beat 1 1/2 cups heavy whipping 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 create the filling.
- Fill and Re-roll the Cake: Carefully unroll the cooled cake and spread the cookies and cream filling evenly over the surface. Re-roll the cake tightly without the towel, smoothing out any filling that escapes from the sides to create a neat roll.
- Prepare Decoration Whipped Cream: Whip the remaining 1/2 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Use this cream to frost the outside of the cake roll as desired and sprinkle with the additional 4-5 crushed cookies for garnish.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour to set before slicing into 8-10 slices and serving.
Notes
- Use room temperature eggs to help the batter rise properly and achieve a fluffy texture.
- Dust your towel with powdered sugar to prevent the cake from sticking during the rolling process.
- Be gentle when folding in dry ingredients and crushed cookies to maintain the cake’s light texture.
- Ensure the cake is rolled while warm to prevent cracking.
- You can substitute the vegetable oil with melted butter for a richer flavor if desired.
- For a festive touch, decorate the top with extra cookie crumbs or drizzle with chocolate sauce before serving.
