Cookie Dough Chocolate Roll Cake Recipe Dreamiest Treat

Whipping up a delectable cookie dough chocolate roll cake can transport you to dessert paradise.

Sweet memories of childhood treats inspire this unique creation.

Chocolate lovers will find themselves swooning over each delightful slice.

Soft, rich layers promise an indulgent experience that feels both nostalgic and sophisticated.

Creamy fillings and decadent textures make this dessert impossible to resist.

Complex flavors blend seamlessly, creating a culinary masterpiece that celebrates pure enjoyment.

Dive into this recipe and let your taste buds dance with pure delight.

How to Assemble Cookie Dough Chocolate Roll Cake

Step 1: Prepare Baking Station

Preheat oven to 350F (175C). Line a 10×15-inch jelly roll pan with parchment paper. Ensure the paper covers the entire surface and extends slightly over the edges for easy removal.

Step 2: Create Dry Mixture

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Whisk ingredients thoroughly until well blended and no lumps remain.

Step 3: Whip Egg Mixture

In a separate large mixing bowl, beat eggs and sugar using an electric mixer. Whip on high speed for 3-4 minutes until the mixture becomes thick, pale, and forms soft peaks.

Step 4: Incorporate Liquid Ingredients

• Vanilla extract
• Vegetable oil
• Whole milk

Mix until ingredients are smoothly combined.

Step 5: Combine Mixtures

Carefully fold dry ingredients into the wet mixture. Stir gently to maintain the airy texture, ensuring no flour pockets remain.

Step 6: Spread Batter

Pour batter into prepared jelly roll pan. Use a spatula to spread evenly, creating a smooth and uniform layer that reaches all corners.

Step 7: Bake Cake

Place pan in preheated oven. Bake for 12 minutes. Check doneness by gently pressing the surface- it should spring back immediately when touched.

Tips for Rolling and Filling Without Cracks

• Prep Parchment Perfectly: Line your pan with parchment paper that extends slightly beyond the edges for easy cake removal and clean lifting.
• Control Cake Moisture: Roll the warm cake immediately after baking while it's still flexible to prevent cracking and ensure a smooth, beautiful spiral.
• Whip Eggs Thoroughly: Beat eggs and sugar until they become thick, pale, and form ribbons for maximum volume and light, airy texture.
• Balance Folding Technique: Gently fold dry ingredients into wet mixture using a spatula, making circular motions to maintain air bubbles and prevent deflating the batter.
• Check Baking Doneness: Test cake's readiness by gently pressing the center- it should spring back immediately and appear lightly golden without any wet spots.

Store Your Chocolate Roll Cake the Smart Way

• Store leftover cake roll in an airtight container for up to 3 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake into portions, then place in freezer-safe container. Keeps well for 2-3 weeks. Wrap each slice individually for easy single servings.
• Remove frozen cake from freezer and let sit at room temperature for 30-45 minutes before serving. Avoid microwaving to maintain texture.
• Dust with fresh powdered sugar or add a dollop of whipped cream just before enjoying chilled or at room temperature for best flavor.

Delicious Pairings for Cookie Dough Roll Cake

• Enhance Your Cookie Dough Chocolate Roll Cake
• Serve a rich, smooth espresso or cappuccino that cuts through the cake's sweetness and complements its chocolate depth.
• Top a slice with a scoop of cold, creamy vanilla ice cream to create a classic dessert combination that balances the cake's richness.
• Add a side of fresh raspberries or strawberries to introduce a tangy, bright contrast that refreshes the palate and adds a fruity note.
• Select a sweet port or muscatel wine that echoes the cake's chocolate intensity and provides a luxurious finishing touch.

Flavor Fillings to Try in Your Next Roll Cake

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend. Use coconut milk instead of regular milk for added moisture and dietary accommodation.
• Vegan Cookie Dough Cake: Substitute eggs with flax eggs or applesauce. Use plant-based milk and coconut oil. Create vegan cookie dough filling with cashew cream and plant-based chocolate chips.
• Low-Sugar Version: Replace sugar with monk fruit sweetener or stevia. Use dark cocoa powder for intense chocolate flavor without extra sweetness. Add sugar-free chocolate chips for cookie dough texture.
• Protein-Packed Variation: Incorporate whey or plant-based protein powder into cake batter. Use Greek yogurt for added protein and moisture. Sprinkle chia seeds or crushed nuts in cookie dough filling for extra nutrition.

Cookie Dough Roll Cake FAQs

• Can I make this cake gluten-free?

Yes, replace regular flour with a gluten-free flour blend. Make sure to use a blend that matches a 1:1 ratio for best texture and results.

• How do I prevent my cake from cracking when rolling?

Roll the cake immediately after baking while it’s still warm, using the parchment paper to help guide the roll. Cool the cake completely in the rolled position to maintain its shape.

• What if I don't have a jelly roll pan?

You can use a standard rectangular baking sheet with raised edges. Just ensure the pan is close to the 10×15-inch size to maintain the recipe’s proportions.

• Can I prepare this cake in advance?

Absolutely! You can bake the cake roll a day ahead and store it wrapped in plastic wrap in the refrigerator. Fill and decorate just before serving for the freshest taste.

Why Cookie Dough Chocolate Roll Cake Is a Fun Dessert Twist

• Simple step-by-step process makes this roll cake approachable for home bakers of all skill levels, even those new to baking.
• Combines irresistible chocolate cake with cookie dough, creating a dessert that appeals to both kids and adults at gatherings, parties, or family dinners.
• The elegant roll cake design looks impressive and professional, making it a show-stopping dessert that will wow guests and capture social media attention.

What You’ll Need to Make Cookie Dough Roll Cake

• All-Purpose Flour: A key structure builder for the cake's delicate texture.
• Cocoa Powder: Provides rich chocolate flavor and deep color.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Creates structure, richness, and helps bind the cake together.
• Sugar: Adds sweetness and helps create a smooth, tender crumb.
• Vanilla Extract: Adds depth and rounds out the chocolate flavor.
• Vegetable Oil: Ensures moisture and softness in the cake.
• Milk: Provides additional moisture and helps blend ingredients smoothly.

• Parchment Paper: Essential for easy cake removal and preventing sticking.

Cookie Dough Chocolate Roll Cake Recipe

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4.5 from 36 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Indulgent cookie dough chocolate roll cake weaves sweet nostalgia with rich chocolate decadence. Silky ganache and crumbly cookie dough create a delightful dessert experience that connects childhood memories with sophisticated baking craft.

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Ingredients

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Cake Base:

• 4 large eggs
• ¾ cup (150 grams) granulated sugar
• ¾ cup (90 grams) all-purpose flour
• ¼ cup (25 grams) cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• ¼ cup (60 milliliters) milk

Powdered Sugar (for rolling)

Cookie Dough Filling:

• ½ cup (65 grams) all-purpose flour (heat-treated)
• ¼ cup (55 grams) unsalted butter, softened
• ¼ cup (50 grams) brown sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• ¼ cup (45 grams) mini chocolate chips

Chocolate Ganache:

• 1 cup (180 grams) semi-sweet chocolate chips
• ½ cup (120 milliliters) heavy cream
• 1 tablespoon butter (for shine, optional)

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Instructions

1. Warm the oven to 350F (175C) and prepare a 10×15-inch baking sheet by lining it with parchment paper, ensuring complete coverage with slight overhang.
2. Combine cocoa powder, flour, baking powder, and salt in a medium mixing bowl, thoroughly whisking to eliminate any potential lumps and create a uniform dry mixture.
3. Vigorously whip eggs and sugar using an electric mixer at high speed for 3-4 minutes, transforming the mixture into a light, airy, and pale-colored consistency that doubles in volume.
4. Gently incorporate vanilla extract, vegetable oil, and milk into the egg mixture, stirring until completely integrated.
5. Carefully fold the dry ingredient mixture into the wet ingredients, using gentle sweeping motions to maintain the delicate air bubbles, ensuring a smooth and consistent batter.
6. Pour the batter into the prepared pan, using a spatula to spread it evenly across the entire surface, creating a thin, uniform layer.
7. Transfer the pan to the preheated oven and bake for approximately 12 minutes, watching for the cake to become slightly springy and develop a subtle golden edge when touched.

Notes

• Ensure eggs are at room temperature for better volume when beating, creating a lighter, fluffier cake texture.
• Use a kitchen towel immediately after baking to roll the cake while warm, preventing cracking and making rolling easier later.
• Dust the towel with cocoa powder instead of flour to maintain the chocolate aesthetic and prevent white residue on the cake.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365
• Sugar: 28g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 120mg