Description
This Cookies and Cream Cake Roll combines a light and fluffy sponge cake with a rich, creamy filling studded with crushed chocolate sandwich cookies. Rolled into a beautiful spiral and topped with extra cookie crumbs, this dessert is perfect for celebrations or anytime you crave a delightful treat with a nostalgic twist.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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
Whipped Cream 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)
Additional Topping
- 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 cake batter: In a separate bowl, beat the eggs and granulated sugar for 3-4 minutes until the mixture is thick and pale. This step is crucial for a light sponge texture.
- Add wet ingredients: Stir in the vanilla extract, warmed milk, and vegetable oil until fully combined with the egg mixture.
- Combine dry ingredients: Gradually fold the flour, baking powder, and salt into the wet mixture, being careful not to overmix to maintain the batter’s airiness.
- Bake the cake: Spread the batter evenly in a prepared baking pan lined with parchment paper and bake according to your oven’s standard temperature for sponge cakes (approximately 12-15 minutes at 350°F/175°C) until the cake springs back lightly when touched.
- Roll the cake: Immediately after baking, flip the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, and allow to cool slightly. Starting from the short end, roll the cake together with the towel to form a spiral, then let it cool completely for about 30 minutes.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies to incorporate evenly.
- Fill and re-roll the cake: Unroll the cooled sponge carefully and spread the whipped cream filling evenly over the surface. Then re-roll the cake tightly without the towel, smoothing out any filling that escapes at the edges.
- Add topping (optional): In a separate bowl, whip the additional heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe this cream over the cake roll and sprinkle with extra crushed chocolate sandwich cookies for garnish.
- Chill and serve: Refrigerate the cake roll for at least 1 hour before slicing to allow the filling to set and slices to hold shape well.
Notes
- Use room temperature eggs for better volume when whipping.
- Do not overmix the batter once flour is added to keep the cake light and airy.
- Rolling the cake while warm prevents cracks.
- For best results, chill the filled cake to make slicing easier and cleaner.
- Feel free to substitute heavy cream with a dairy-free alternative if desired, but whipping properties may vary.
