Cookies & Cream Cake Roll

A soft cocoa sponge rolled with creamy cookies-and-cream filling, topped with extra cookie crunch.

Prep Time: 25 mins | Bake Time: 12 mins | Chill Time: 1 hr | Servings: 8–10

📝 Ingredients

For the Cake

• 4 large eggs

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• ¼ cup vegetable oil

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup crushed chocolate sandwich cookies (plus extra for topping)

• Powdered sugar (for dusting)

For the Filling

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped topping (like Cool Whip)

• ½ cup crushed chocolate sandwich cookies

👩‍🍳 Instructions

1️⃣ Prepare the Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. In a large bowl, beat eggs with an electric mixer until thick and pale, about 3–4 minutes.

3. Add granulated sugar, vanilla, and vegetable oil; mix until smooth.

4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

5. Gently fold dry ingredients into the egg mixture just until combined. Fold in ½ cup crushed cookies.

6. Spread batter evenly into the prepared pan. Bake for 10–12 minutes, until the cake springs back when lightly touched.

2️⃣ Roll the Cake

1. While cake is still warm, dust the top with powdered sugar.

2. Place a clean kitchen towel on top, flip the cake out onto it, and peel away parchment.

3. Starting from the short side, roll the cake (with the towel) into a spiral. Let cool completely.

3️⃣ Make the Filling

1. In a medium bowl, beat cream cheese and butter until smooth and fluffy.

2. Add powdered sugar and vanilla; mix until creamy.

3. Fold in whipped topping and ½ cup crushed cookies until evenly combined.

4️⃣ Assemble

1. Gently unroll cooled cake. Spread filling evenly over the surface.

2. Re-roll the cake without the towel, keeping it snug but not too tight.

3. Wrap in plastic wrap and refrigerate for at least 1 hour to set.

5️⃣ Finish & Serve

• Dust with powdered sugar and sprinkle with extra crushed cookies before slicing.

• Serve chilled for the best texture and flavor.

💡 Tips & Variations

• Extra indulgent: Drizzle with chocolate ganache before serving.

• Make-ahead: Cake roll can be made and chilled up to 2 days in advance.

• Freezer-friendly: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in fridge before serving.

If you’d like, I can also create a visual step-by-step rolling guide so your cake roll turns out perfect every time. Would you like me to make that?