Oreo Cookies & Cream Swiss Roll

Oreo Cookies & Cream Swiss Roll 🍪🍰

Light vanilla sponge rolled up with rich cream cheese frosting, crushed Oreo cookies, and topped with whipped cream and mini Oreos. Perfect for any dessert lover!

Prep time: 25 mins | Bake time: 12 mins | Chill time: 2 hrs | Servings: 8-10

INGREDIENTS

Vanilla Sponge Cake:

 * 4 large eggs (room temperature)

 * 3/4 cup granulated sugar

 * 1 tsp vanilla extract

 * 3/4 cup all-purpose flour

 * 1 tsp baking powder

 * 1/4 tsp salt

 * Powdered sugar (for dusting)

Cookies & Cream Filling:

 * 8 oz (225g) cream cheese, softened

 * 1/2 cup powdered sugar

 * 1 tsp vanilla extract

 * 1 cup heavy whipping cream (cold)

 * 12 Oreo cookies, finely crushed

Topping & Decoration:

 * 1 cup heavy whipping cream

 * 2 tbsp powdered sugar

 * Whole & halved Oreo cookies

INSTRUCTIONS

 * Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

 * Make the Cake Batter: In a large bowl, beat eggs and granulated sugar with a hand mixer on high speed for about 5 minutes until pale and fluffy. Beat in the vanilla extract.

 * Fold Dry Ingredients: Whisk together the flour, baking powder, and salt. Gently fold into the egg mixture using a spatula just until combined.

 * Bake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes until the top springs back when lightly touched.

 * Roll the Warm Cake: Dust a clean kitchen towel generously with powdered sugar. Turn the hot cake upside down onto the towel and gently peel off the parchment paper. Starting from the short end, roll the warm cake and towel together. Let cool completely on a wire rack.

 * Make the Filling: Beat the softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.

 * Assemble: Unroll the cooled cake gently. Spread the cream cheese filling evenly over the top, leaving a small border. Sprinkle the crushed Oreos evenly over the filling. Carefully re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

 * Decorate & Serve: Whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks. Frost the outside of the cake roll and top with whole and broken Oreo cookies. Slice and enjoy!