Halloween Oreo Roll – A Spooky Sweet Swirl of Chocolate and Orange
There’s something about Halloween that makes even adults want to play with their food — in the best way possible. Imagine a soft, rich chocolate cake rolled up with a creamy orange filling speckled with crushed Oreos. The swirl looks like a sweet spell of spooky fun, and each bite tastes like cookies and cream heaven dressed up for the season.
This Halloween Oreo Roll isn’t just a dessert — it’s a showstopper for your Halloween table. It looks impressive, but it’s secretly easy to make once you get the hang of rolling a cake. The moist cocoa sponge and silky cream cheese filling come together in a combination that’s both whimsical and delicious.
Perfect for Halloween parties, family movie nights, or a fun baking day with the kids, this festive roll is a treat that everyone will remember long after the last pumpkin light fades.
Ingredients:
For the Chocolate Cake Roll:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar (for dusting towel when rolling)
For the Oreo Cream Filling:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Orange food coloring (gel preferred)
- 8 Oreo cookies, crushed
For Decoration:
- Extra crushed Oreos
- Halloween sprinkles
- Melted white or dark chocolate drizzle (optional)
Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Mix Dry Ingredients:
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. - Beat Eggs and Sugar:
In a large mixing bowl, beat the eggs for about 2–3 minutes until thick and pale. Gradually add sugar and continue beating until fluffy. - Add Wet Ingredients:
Mix in the oil, vanilla, and milk until combined. - Combine Wet and Dry:
Gradually add the flour mixture, stirring until just incorporated. Avoid overmixing. - Bake the Cake:
Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 10–12 minutes, or until the cake springs back lightly when touched. - Roll While Warm:
While the cake is still warm, lay out a clean kitchen towel dusted generously with powdered sugar. Invert the cake onto the towel and gently peel off the parchment paper. Roll the cake up tightly (with the towel inside) from the short end. Let it cool completely. - Make the Filling:
Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla; beat until fluffy. Tint with orange food coloring, then fold in the crushed Oreos. - Assemble the Roll:
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border. Roll it back up gently without the towel this time. - Chill and Decorate:
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing. Before serving, drizzle with melted chocolate, add sprinkles, and top with extra crushed Oreos for that festive Halloween flair.
Tips & Tricks
- Use Gel Food Coloring: Gel produces vibrant orange without thinning the frosting.
- Don’t Overbake: A dry cake cracks when rolled, so keep an eye on it.
- Cool Before Filling: If the cake is warm, the filling will melt — patience is key!
- Slice Cleanly: Use a sharp knife wiped between cuts for picture-perfect slices.
Variations
- Pumpkin Oreo Roll: Replace cocoa powder with pumpkin puree and pumpkin spice for a fall twist.
- Ghostly Cookies & Cream Roll: Skip the food coloring and make a black-and-white “ghost swirl” version.
- Mint Oreo Roll: Add a drop of peppermint extract and green food coloring for a wintery version.
Halloween Oreo Roll
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl.
- Beat eggs and sugar until thick and pale; add oil, vanilla, and milk.
- Stir in dry ingredients until just combined.
- Pour into prepared pan and bake 10–12 minutes.
- Invert cake onto a towel dusted with powdered sugar and roll while warm; cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, food coloring, and crushed Oreos.
- Unroll cake, spread filling, and re-roll tightly; chill before slicing.
Notes
Serving Suggestions
This Halloween Oreo Roll pairs perfectly with:
- A mug of hot cocoa or pumpkin spice latte
- Vanilla ice cream for an indulgent dessert
- A spooky movie marathon night — slice and serve chilled for the best texture!
Storage Information
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Make Ahead: You can bake and roll the cake one day in advance, then fill and decorate the next day.
FAQ
Can I use boxed cake mix?
Yes! A chocolate cake mix can work in a pinch — just reduce liquid slightly to keep it pliable.
How do I prevent cracks when rolling?
Roll the cake while it’s still warm and use enough powdered sugar on the towel.
Can I double the recipe?
Absolutely. Bake in two pans for a larger crowd and fill each separately.
History / Fun Facts
Cake rolls, or “Swiss rolls,” date back to the 19th century in Europe, but over time, they’ve evolved into every flavor imaginable — from pumpkin spice to cookies and cream. The Halloween version became popular with home bakers on social media thanks to its striking swirl of black and orange, combining the drama of Halloween with the sweetness of Oreos.
This Halloween Oreo Roll captures that same playful energy — equal parts nostalgic and new. It’s a dessert that delights the eye and the taste buds, proving that baking can be as fun as it is delicious!
