Description
Whipping up this cookies and cream cake roll turns an ordinary dessert into a delightful swirl of creamy goodness that everyone adores. Chocolate cookie crumbles and silky cream filling create a mesmerizing treat your friends and family will devour in seconds.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 cup heavy cream
Supporting Ingredients:
- ¼ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Finishing Ingredients:
- ½ cup powdered sugar
- 1 cup crushed cookies
Instructions
- Warm your oven to 350F and prepare a jelly roll pan with cooking spray and parchment paper.
- Whisk 1 cup flour, 1 cup sugar, ½ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
- Crack 4 large eggs into a separate bowl and blend with ¼ cup milk, ¼ cup vegetable oil, and 1 teaspoon vanilla extract until combined.
- Gently fold dry ingredients into wet mixture until your batter looks smooth and free of lumps.
- Pour batter into prepared pan, using a spatula to spread evenly to pan’s edges in a thin, consistent layer.
- Slide pan into preheated oven and bake exactly 12-15 minutes until a toothpick inserted in center comes out clean.
- Remove cake immediately and flip onto a clean kitchen towel, peeling parchment paper carefully.
- Whip 1 cup heavy cream with ½ cup powdered sugar until soft peaks form.
- Spread whipped cream across warm cake surface and sprinkle 1 cup crushed cookies evenly.
- Use the towel to help roll cake tightly from short end, creating a compact spiral.
- Wrap rolled cake in plastic and refrigerate 1 hour to set filling and shape.
- Slice into rounds and serve chilled.
Notes
- Always use room temperature eggs for a smoother, more consistent cake batter that rises evenly and creates a softer texture.
- Dust your kitchen towel with powdered sugar before rolling to prevent the cake from sticking and make the rolling process easier.
- Crush cookies just before adding to the whipped cream filling to keep their crunch and prevent them from getting soggy.
- When rolling the cake, do it gently but firmly to create a tight, even spiral without cracking the delicate sponge.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 353 kcal
- Sugar: 32 g
- Sodium: 165 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg