Oreo Roll Cake (Video)

This roll cake is the quite light but extremely flavorful at the same time, and is perfect for cookies & cream lovers!

Cake rolls are one of my favorite desserts because of how beautiful they are. It tastes like a chiffon cake with cream, but rolling it up and eating it in circular slices is a different level of presentation that is really worth the little extra time you may go through in assembling your cake. I am sharing this Cookies & Creme, or Oreo roll cake which tastes  heavenly. The roll cake is very fluffy and dissolves in the mouth, while the oreo cream tastes like cookies and cream ice cream. I couldn’t possibly think of a better combination!

The first couple times I attempted the roll cake, I failed miserably because I didn’t quite understand the components and textures required for the cake roll. After a bit of trouble-shooting, I was able to produce a delicious roll cake that is perhaps one of my favorite desserts to date. Below, I am sharing a few tips that I have learned from mistakes in the past to help you make a delicious cake!

Oreo Roll Cake


  • A recipe with lots of eggs (3-4) or some oil is crucial for the resulting cake to be pliable. Moisture is needed so that the cake does not crack while rolling.
  • Once the cake is out of the oven, allow the cake to cool in the pan for 10 min. before removing, this helps the browning portion from the maillard reaction to set. (I made the mistake of not letting it set long enough)
  • Roll the cake into parchment paper after it is cooled for ten min. so that the cake will already be in its form. Set it aside for about 10 min. to prevent cracking later on.


Oreo Roll Cake


yield: one 12 in. roll; about 10 slices


For Cake:

  • 1/4 c. + 2 tbsp. cake flour
  • 4 tsp. granulated sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 tbsp. + 1 tsp 2% or whole milk
  • 3 egg yolks
  • 1/2 tsp. lemon juice
  • 3 tbsp. vegetable oil
  • 1/4 tsp. vanilla extract
  • 4 egg whites
  • 3 tbsp. granulated sugar

For Oreo Cream:

  • 1 c. heavy whipping cream
  • 2 tbsp. granulated sugar
  • 1/2 c. crushed oreos (Use more if desired)
  • 1 tsp. cornstarch


  1. Preheat oven to 325 F.
  2. In a large mixing bowl, sift together cake flour, 4 tsp sugar, baking soda, and salt.
  3. Add the yolks, oil, lemon juice, vanilla extract and milk and whisk to incorporate and set aside.
  4. In a medium sized bowl, whisk the egg whites on high and add the 4 T sugar halfway through whipping. Whisk the beats until stiff peaks form, to where you can turn the bowl upside down and the meringue will not fall out.
  5. Gently fold the meringue into the flour batter by adding it in 3 batches. Gently fold with a spatula for about 35 folds.
  6. Line a small cookie pan with parchment paper and use some batter to let the batter stick to the pan.
  7. Pour the cake batter into the cake pan and spread it out with the spatula. Tap the pan down to remove air bubbles.
  8. Tap the pan on the counter to release large air pockets.
  9. Bake the cake for 16-18 min. and remove the cake from the oven. Allow the cake to cool for about 10 min. and flip the cake over onto a cooling rack. Remove the parchment paper and allow cake to cool 5 min.
  10. Place a new piece of parchment paper on top of the cake and flip it over again. Roll the cake up (shown in video) using the parchment paper which will allow the cake to roll later without cracking. Set aside to cool.
  11. In a medium bowl (preferably chilled), whip the cream and add the sugar and cornstarch halfway through. Whip until a whip cream consistency is reached. Add the crushed oreos and fold it in with a spatula.
  12. Unroll the cake and add the oreo-whipped cream in the middle. Using the parchment paper, roll up the cake using the long side (shown in video). The cake will not be spiraled. Pinch up the sides of the parchment paper and place roll cake in the fridge for at least 2 hours.
  13. To eat, slice the cake and enjoy! Top with additional whipped cream and oreo if desired.

Cake lasts up in the fridge up to 5 days in an airtight container and can be frozen for a month for pretty good results. Cake texture will slightly harden though so it is best eaten fresh.

This roll cake is extremely tasty with coffee and tea as a snack. If you’re feeling generous, share some with family or friends!

*Nutrition facts are estimates


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