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In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract,** then fold in the crushed Oreo cookies** until evenly distributed.
Step 5: Fill & Re‑roll
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Once the cake has cooled, unroll it gently. Spread the Oreo cream filling evenly over the surface, leaving a ½‑inch border.
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Carefully roll the cake back (without the towel) into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 6: Decorate & Serve
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After chill time, unwrap the roll and place on a serving platter. Drizzle the melted white chocolate over the top. Sprinkle extra crushed Oreos and arrange whole Oreo cookies on top for that wow factor.
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Slice with a sharp knife (wipe between cuts for clean slices) and serve chilled or slightly cool.
Tips for Success
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Rolling the cake while still warm ensures it won’t crack. Rolling too cool often causes fissures.
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Use the towel method dusted with powdered sugar to prevent sticking and ensure a smooth roll.
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Make sure the cake is fully cooled before filling to prevent the cream from melting or the roll from unraveling.
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Chill the filled roll well so it slices cleanly and holds its shape.
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For sharp slices, wipe your knife between cuts or dip it in hot water and dry.
Variations
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Use golden Oreos or mint‑flavored Oreos for a unique twist.
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Add a thin layer of jam (raspberry or strawberry) under the cream for fruity contrast.
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Use dark chocolate ganache instead of white chocolate drizzle for a richer finish.
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Mini roll version: use a smaller pan or size and bake for slightly less time for individual portions.
Ingredient Substitutions
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Swap all‑purpose flour for gluten‑free 1:1 baking flour (texture may vary).
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Use mascarpone cheese instead of cream cheese for a lighter filling.
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Butter can be replaced with a dairy‑free spread for a vegan‑adapted version (cream cheese substitute required).
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Use melted dark chocolate instead of white chocolate for a sharper taste.
Storage & Reheating
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Store: Keep in the refrigerator, wrapped, up to 3‑4 days.
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Freeze: You can freeze the roll (whole or sliced) for up to 1 month; thaw in the fridge.
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It’s best served chilled or slightly cool — warming will soften the cream too much.
What to Serve With This Roll
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A simple cup of black coffee or espresso cuts through the richness.
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Fresh berries or berry coulis add a bright contrast.
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A scoop of vanilla ice‑cream on the side for a plated dessert feel.
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Whipped cream and extra Oreo crumbs make it extra festive.
Nutrition Facts (Approx per slice – 1/12 of roll)
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Calories: ~330 kcal
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Carbohydrates: ~40 g
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Fat: ~18 g
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Protein: ~4 g
(Values approximate; depends on brands and portion size.)
FAQs
Q: Can I use a homemade chocolate sponge instead of a boxed mix?
Yes — just make sure it’s thin, flexible, and not over‑baked so it rolls easily.
Q: Why did my cake roll crack?
Often because it cooled before rolling, the towel wasn’t dusted enough, or the sponge was over‑baked and dry.
Q: Can I make this ahead of time?
Absolutely. You can prepare the roll, fill it, chill it overnight and decorate just before serving.
Related Recipes
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Cookies ‘n Cream Cake Roll — another roll dessert with whipped‑cream and ganache.
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Chocolate Swiss Roll with Cream Filling — classic roll technique.
Conclusion
This Oreo Cream Chocolate Roll is the perfect dessert to delight cookie‑lovers and chocoholics alike. With its tender chocolate sponge, creamy Oreo‑packed filling and decorative drizzle, it strikes the balance between wow‑factor and doable home baking. Serve it for special occasions or whenever you need a treat that tastes as stunning as it looks. Enjoy every decadent slice!
