
Oreo Cream Chocolate Roll hits all the marks if you're chasing a dessert that's loaded with deep chocolate, stuffed with a luscious center full of Oreos, and cuts into the prettiest spirals every time. This is the go-to treat for celebrations at my house—when we bake it for birthdays, the kids swear I could open my own bakery.
Every single time I share this treat, everyone lights up. I originally made it for a birthday bash, and now it's top of the request list at our place.
Dreamy Ingredients
- White chocolate (melted for decorating): melts smooth and sweet for pretty topping—go for the real stuff so it drizzles easily
- Cream cheese, leave out to soften: makes the filling rich and super creamy—block-style holds up best
- All-purpose powdered sugar, for dusting: stops stickiness and adds a sweet finish—sift first for cloud-like results
- Powdered sugar for inside: sweetens things up and makes the filling sturdy
- Chocolate cake mix (or make your own): kicks things off with a soft, chocolatey base—good mix or Dutch cocoa if you're baking from scratch
- Large eggs: hold the cake together and make it taste rich—freshest eggs you can find are best
- Vanilla extract: deepens chocolate's taste—pure vanilla works wonders
- Veggie oil: keeps your cake moist—pick one that doesn't taste like much
- Crushed Oreo cookies: add crunch to the filling—classic brand gets that old-school taste
- Whole Oreo cookies: set these on top—pick ones without cracks so the end result looks neat
- Plain water: makes mixing the batter a breeze—filtered is great if you've got it
- Extra crushed Oreos for sprinkling: a final touch for color and crunch
- Unsalted butter, soft: pairs with the cream cheese so the filling turns out creamy—richer color means tastier butter
Step-by-Step How-To
- Slice and Share:
- Cut thick or thin with a serrated knife and serve up right away for the dreamiest look and texture.
- Get Decorating:
- Pour melted white chocolate across the cold roll—get artsy with your design. Top it with whole Oreos and finish with a shower of extra crushed cookies for something everyone will want a bite of.
- Set It to Chill:
- Swaddle your filled roll in plastic wrap and pop it in the fridge so the filling gets nice and firm—aim for at least an hour for tidy slices later.
- Fill and Re-Roll:
- When it's cool, gently unroll the cake. Spread the Oreo-packed filling evenly then roll it back up tight, but don't squish out the good stuff.
- Whip Up the Filling:
- Mix soft butter with cream cheese in a bowl—hand mixer or elbow grease both work. Slowly add powdered sugar with vanilla until it turns creamy. Fold Oreo bits in but don't smash them too much—you want pieces, not crumbs.
- Roll and Cool:
- When just baked, carefully flip the cake onto your powdered kitchen towel. Peel off the paper and roll up the cake with the towel inside while it's still warm. Let it sit rolled up until it's cooled off completely—this keeps it from cracking later.
- Make the Sugar Towel:
- Spread out a clean towel and cover it with sifted powdered sugar—this keeps the warm cake from sticking when it's time to roll.
- Bake the Cake:
- Pour the batter into your pan and even it out, making sure to reach the corners. Bake for about a dozen minutes, maybe a little longer. If a toothpick comes out clean, you're good to go.
- Mix It Up:
- In a big bowl, stir up your cake mix, eggs, oil, water, and vanilla until it's smooth and thick enough to pour. No lumps means you're set for a flexible cake.
- Get Ready and Preheat:
- Crank your oven to 350 and prep a 10 by 15-inch jelly roll pan with parchment, letting it hang up around the sides—that way, the cake pops right out.

I’m all in for the Oreo-filled center in this roll. My kids will sprint for extra spoonfuls, so I always make a little extra just in case anyone needs an emergency scoop.
Storage Tips
This chocolate roll keeps its magic in the fridge—just wrap it up well or stash it in a tight container so it doesn't dry out. It still tastes awesome the next day, and you can totally make it a day ahead for a big event. For a quick treat, freeze slices individually wrapped. When cravings hit, let them thaw in the fridge overnight.
Ingredient Swaps
Go for gluten-free chocolate cake mix if you need, or bake your own chocolate sheet. Switch things up with golden Oreos or use something like mint chocolate for a fun filling twist. Plant-based butter and cream cheese work great if you want to skip the dairy.
Serving Ideas
Slice thick and pair with a scoop of vanilla bean ice cream for pure happiness. If you're hosting, stack slices on a tray then doll them up with whipped cream and maybe some mini Oreos. This one goes great with coffee or a tall glass of cold milk.

Fun Backstory
Rolled cakes are a staple on American party tables and have made the rounds for holidays and birthdays for ages. Swapping in Oreos puts a playful spin on the old-school Swiss roll—giving you that hit of nostalgia and a flavor kids and adults both get excited about.
Common Recipe Questions
- → My cake always cracks when I try to roll it. What should I do?
Flip the warm cake onto a towel dusted with powdered sugar right away. Rolling it up at this stage keeps it bendy and stops cracks when it cools down.
- → Could I bake my own chocolate cake instead of grabbing a boxed mix?
Go for it! Your favorite homemade sponge works great as long as it’s baked in the same size pan. It’ll make it even more special.
- → Why chill the roll before I cut into it?
Popping it in the fridge helps the creamy center firm up so you get nice, clean pieces, and it’s easier to slice up beautifully.
- → Is it okay to toss in extra Oreos for the filling?
Definitely! More cookie bits mean a bolder Oreo kick and lots more crunch in every bite.
- → How should I make my roll look amazing?
Just pour melted white chocolate on top, then toss over extra whole or smashed Oreos. Looks super fun and adds a tasty crunch too.
- → What’s the best way to keep leftovers fresh?
Wrap the chocolate roll in plastic and keep it in your fridge—good for about three days if you want it to stay soft and tasty.