Ingredients
Method
- Preheat the oven: Set the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
- Prepare the cake: Mix the chocolate cake according to package directions, adding eggs, oil, water, and vanilla extract. Pour the batter evenly into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Roll the cake: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. When the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper. Roll the cake up in the towel while warm and let it cool completely.
- Make the filling: In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until creamy. Gently fold in crushed Oreo cookies.
- Assemble the roll: Once the cake is cool, unroll it carefully. Spread the Oreo cream filling evenly across the surface. Re-roll the cake gently, keeping the filling inside. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Decorate and serve: Drizzle melted white chocolate over the top. Decorate with whole Oreos and sprinkle with extra crushed cookies. Slice and serve chilled for best texture.
Notes
Tip: For an extra flavor boost, add a few tablespoons of crushed Oreos directly into the cake batter. This roll also freezes beautifully — wrap tightly in plastic and store for up to 1 month. Thaw in the fridge before serving.