Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light and fluffy sponge cake layered with a rich whipped cream filling studded with crushed chocolate sandwich cookies. Rolled into a beautiful spiral, it’s perfect for celebrations or a decadent treat, combining the classic flavors of cookies and cream in a fun and elegant presentation.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cake 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)
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 bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, approximately 3-4 minutes. Then, add vanilla extract, warmed milk, and vegetable oil to the egg mixture, mixing well. Gradually fold in the dry ingredients until just combined, taking care not to overmix to keep the batter airy.
- Bake the cake: Spread the batter evenly into a prepared baking pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the cake: Immediately upon removing from the oven, flip the cake onto a clean kitchen towel dusted lightly with powdered sugar, then carefully peel off the parchment paper. While still warm, roll the cake gently but firmly in the towel starting from the short end. Let the rolled cake cool completely for about 30 minutes to hold its shape.
- Prepare the filling: In a chilled bowl, whip 1 1/2 cups of heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Fold in the crushed chocolate sandwich cookies gently to disperse evenly.
- Fill and re-roll the cake: Unroll the cooled cake carefully and spread the prepared cookies and cream filling evenly over the surface. Roll the cake tightly once again without the towel, smoothing out any filling that escapes along the edges. Chill the cake roll to set the filling for at least 1 hour before slicing.
- Prepare the topping: Whip the remaining 1/2 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread over the top of the cake roll and sprinkle with additional crushed chocolate sandwich cookies if desired before serving.
Notes
- Use room temperature eggs for better volume in the cake batter.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Rolling the cake while warm prevents cracking.
- Chilling the filled cake helps it hold shape and makes slicing neater.
- You can substitute whole milk with any milk alternative but warming it helps blend ingredients smoothly.
- Store any leftovers covered in the refrigerator for up to 3 days.
