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–+ servings
Oreo Cookie Rolls

Oreo Cookie Rolls

Enjoy a festive sponge cake soaked in pomegranate syrup, topped with creamy frosting and jewel-like seeds. Our easy recipe ensures a stunning holiday dessert. Perfect for Oreo Cookie Rolls fans seeking a fruity treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 15 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 1/4 cups pomegranate juice like POM Wonderful, divided use
  • 4 tbsp granulated sugar divided use
  • 1 large pomegranate seeds from (about 1 cup)
  • 2 tsp unflavored gelatin powder
  • 1 tsp vanilla extract for topping
  • 2 sticks unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 tsp fine sea salt
  • 16 oz cream cheese softened

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Sifter or fine mesh strainer

Method
 

  1. Preheat your oven to 350°F and line two 9-inch round pans with parchment paper.
  2. Beat room-temperature eggs and 1 cup of sugar on high speed for 12 minutes until pale and thick.
  3. Sift flour and baking powder together, then gently fold into the egg mixture in batches with a light hand.
  4. Stir in vanilla, divide batter between pans, and bake for 25-28 minutes until golden and a toothpick comes out clean.
  5. Let the cakes cool completely in the pans on a wire rack.
  6. In a saucepan, combine 1 1/2 cups pomegranate juice and 2 tablespoons sugar, warming until sugar dissolves, then let cool to room temperature.
  7. For the frosting, beat softened butter, powdered sugar, and salt until fluffy; then add cream cheese and 4 tablespoons pomegranate juice, mixing until smooth. Chill for 30 minutes.
  8. Once cakes are cool, slice each in half horizontally for a total of four layers.
  9. Brush each layer generously with cooled pomegranate syrup, adding frosting in between layers while stacking.
  10. Frost the top and sides of the entire cake, then chill for 30 minutes.
  11. For the topping, dissolve gelatin in warmed pomegranate juice and sugar; let cool slightly and stir in pomegranate seeds.
  12. Spoon the mixture over the chilled cake and return to the fridge for 1 hour to set.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 165mgPotassium: 250mgFiber: 1gSugar: 26gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 5mg

Notes

Room temperature eggs are critical for achieving a high and fluffy sponge. If eggs are cold, place them in warm water for about 10 minutes before use.
This cake can be stored in the refrigerator for up to 3-4 days. The flavors improve after a day!
The components can be made ahead: cake layers can be frozen, and syrup can be prepared in advance.
Consider using yogurt instead of half the cream cheese for a tangier frosting.
Tried this recipe?Let us know how it was!