Short Description
Cookie Dough Chocolate Roll Cake is a decadent dessert featuring a rich chocolate sponge cake rolled around a creamy, egg-free cookie dough filling. This show-stopping treat is perfect for celebrations and special occasions.
Why You’ll Love This Recipe
- Combines the best of both worlds—chocolate cake and cookie dough.
- Beautiful presentation makes it ideal for parties and holidays.
- No raw eggs, ensuring a safe-to-eat cookie dough filling.
- Soft, fluffy cake with a creamy, indulgent center.
- Easy to customize with different fillings and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Sponge Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Hot water
Cookie Dough Filling:
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Vanilla extract
- Heavy whipping cream
- Cream cheese, softened
- All-purpose flour (heat-treated)
- Mini chocolate chips
- Salt
Chocolate Ganache (Optional):
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Prepare the Cake: Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, mixing until smooth. Stir in hot water until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until the cake springs back when touched.
- Immediately roll the warm cake (with parchment paper) into a log shape and let it cool completely.
- Make the Filling: Beat butter, brown sugar, and granulated sugar until creamy. Mix in vanilla, cream cheese, and salt.
- Gradually add heat-treated flour, mixing until combined. Stir in heavy cream and mini chocolate chips.
- Assemble the Cake: Unroll the cooled cake and spread the cookie dough filling evenly over the surface.
- Gently roll the cake back up without the parchment paper and refrigerate for at least 30 minutes.
- Optional Ganache: Melt chocolate chips and heavy cream together, stirring until smooth. Pour over the chilled roll cake.
- Slice and serve, garnishing with extra chocolate chips if desired.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Nutty Twist: Add chopped nuts to the filling for extra crunch.
- Peanut Butter Delight: Swirl peanut butter into the cookie dough filling.
- Espresso Kick: Add a teaspoon of espresso powder to the cake batter for a richer chocolate flavor.
- Gluten-Free: Use gluten-free flour for both the cake and filling.
- Extra Chocolate: Add chocolate chips to the cake batter for an even more indulgent treat.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze wrapped in plastic wrap for up to 1 month. Thaw in the fridge before serving.
- Reheating: Best served chilled or at room temperature; no reheating necessary.
FAQs
Can I make this cake in advance?
Yes! You can prepare the roll a day ahead and store it in the fridge until ready to serve.
How do I prevent my cake from cracking?
Rolling the cake while it’s warm helps prevent cracks when you fill it later.
Can I use store-bought cookie dough?
Not recommended, as it may contain raw eggs. This homemade version is safer and just as delicious.
What can I use instead of heavy cream in the filling?
Milk or a dairy-free alternative can be used, but heavy cream provides the best texture.
How do I heat-treat flour?
Bake the flour at 350°F (175°C) for 5 minutes or microwave it for 1 minute, stirring halfway.
Can I make this without a jelly roll pan?
A standard baking sheet can work, but the cake may be thinner. Adjust baking time accordingly.
How do I keep the roll cake from sticking to the parchment paper?
Dust the parchment paper with cocoa powder before pouring the batter.
What’s the best way to slice this cake?
Use a sharp knife and clean it between cuts for neat slices.
Can I add frosting inside the roll?
Yes! A layer of chocolate frosting or whipped cream can enhance the filling.
How do I make this cake extra moist?
Avoid overbaking, and make sure to roll the cake while warm to lock in moisture.
Conclusion
Cookie Dough Chocolate Roll Cake is an irresistible combination of soft chocolate sponge cake and creamy cookie dough filling. Perfect for any occasion, this indulgent dessert will impress guests and satisfy any sweet tooth!
PrintCookie Dough Chocolate Roll Cake
This Cookie Dough Chocolate Roll Cake combines the rich flavors of a soft chocolate sponge cake with a creamy, edible cookie dough filling. It’s a show-stopping dessert that’s surprisingly easy to make. Perfect for special occasions or whenever you’re craving an indulgent treat!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Sponge Cake:
½ cup (60g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
4 large eggs, room temperature
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
2 tbsp milk
Powdered sugar (for rolling)
For the Edible Cookie Dough Filling:
½ cup (113g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 tsp vanilla extract
2 tbsp milk
1 cup (120g) all-purpose flour (heat-treated, see notes)
¼ tsp salt
½ cup (90g) mini chocolate chips
For the Chocolate Ganache (Optional Topping):
½ cup (120ml) heavy cream
¾ cup (130g) semi-sweet chocolate chips
Instructions
Step 1: Make the Chocolate Sponge Cake
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Grease lightly.
- Sift Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat Eggs & Sugar: In a large bowl, beat eggs and granulated sugar with a mixer on high speed for about 3–4 minutes until pale and fluffy.
- Add Wet Ingredients: Mix in vanilla, oil, and milk. Gently fold in the dry ingredients until just combined.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when touched.
- Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar and turn the cake onto it. Carefully peel off the parchment paper. Roll the cake up with the towel (starting from the short end) and let it cool completely.
Step 2: Prepare the Cookie Dough Filling
- Heat-Treat the Flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
- Make the Dough: In a bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add vanilla and milk, then mix in the heat-treated flour and salt. Fold in the mini chocolate chips.
Step 3: Assemble the Roll Cake
- Unroll the Cake: Once the cake is fully cooled, carefully unroll it. Spread an even layer of the cookie dough filling over the cake.
- Roll it Back Up: Gently roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for 30 minutes to set.
Step 4: Make the Chocolate Ganache (Optional)
- Heat Cream: In a saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Top the Cake: Drizzle or spread the ganache over the chilled roll cake.
Step 5: Serve & Enjoy!
- Slice & Serve: Let the ganache set before slicing. Enjoy chilled or at room temperature!
Notes
Heat-treating flour is essential: Baking the flour before using it makes it safe to eat raw.
Make it ahead: This cake can be made a day in advance and stored in the fridge.
For a firmer filling: Chill the cookie dough for 10 minutes before spreading it on the cake.
Gluten-free option: Use a 1:1 gluten-free flour blend.