Cookies and Cream Cheese Roll
Ingredients
- 1 1/2 cupsall-purpose flour: This is the base of your cake (providing structure and a light texture.)
- 1 cupgranulated sugar: The sweetener that balances the flavors and contributes to the cake's moisture.
- 2 tspbaking powder: A leavening agent that helps the cake rise (making it fluffy.)
- 1/2 tspsalt: Enhances the sweetness and overall flavor of the cake.
- 1/2 cupunsalted butter (softened: Adds richness and moisture to the cake.)
- 2large eggs: These provide structure and moisture to the cake.
- 2 tspvanilla extract: A key flavor enhancer that complements both the cake and filling.
- 1 cupwhole milk: Adds moisture to the batter (ensuring a tender crumb.)
- 8 ozcream cheese (softened: This rich and creamy base is the star of the filling, providing a luscious texture.)
- 1/2 cupunsalted butter (softened: This adds body and creaminess to the filling.)
- 1 tspvanilla extract: Enhances the overall flavor profile of the filling.
- 2 cupspowdered sugar: Provides sweetness and helps to stabilize the filling.
- 1 cupcrushed Oreo cookies (about 20: These add a crunchy texture and a burst of chocolatey flavor, making this roll truly special.)
Instructions
- 1
Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper. This fundamental step ensures that your cake does not stick to the pan, making it easier to roll later.
- 2
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined. This dry mixture sets the foundation of your cake.
- 3
Add in 1/2 cup unsalted butter (softened), 2 large eggs, 2 tsp vanilla extract, and 1 cup whole milk to the dry ingredients. Mix until smooth; this will create a lump-free batter.
- 4
Carefully pour the batter into the prepared jelly roll pan and use a spatula to spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. You want the top to be golden brown.
- 5
Once baked, cool the cake in the pan for about 5 minutes. After cooling, gently roll the cake into a log shape with the parchment paper and allow it to cool completely. This step is crucial to avoid cracking when you unroll the cake later.
- 6
While the cake cools, prepare the filling. In a separate mixing bowl, beat together 8 oz softened cream cheese, 1/2 cup unsalted butter (softened), and 1 tsp vanilla extract until smooth and creamy.
- 7
Gradually add 2 cups powdered sugar to the mixture, continuing to mix until fully incorporated. This creates a sweet and silky filling. Finally, fold in 1 cup crushed Oreo cookies with a spatula.
- 8
After the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Be careful to spread it to the edges, allowing for a generous filling in each bite.
- 9
Once filled, carefully reroll the cake tightly without the parchment paper and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes before serving; this helps set the filling and makes slicing easier.