Chocolate Cake Roll Recipe

There's something truly magical about a Chocolate Cake Roll—a delicate, airy sponge cake wrapped around a luscious cream filling, all dusted with a light coating of powdered sugar. The combination of rich chocolate and velvety cream makes every bite an indulgent treat, perfect for special occasions or as a delightful afternoon snack.

I remember the first time I made this cake roll; I was convinced it would crack and fall apart. But with the right technique, it turned out beautifully, impressing my family and giving me the confidence to bake more intricate desserts. Now, it's a staple at every holiday gathering, bringing smiles and satisfied sighs all around.

Why You'll Love This Chocolate Cake Roll

If you've never made a cake roll before, don't be intimidated! This recipe is surprisingly simple with a few key tricks to ensure success.

First, it's a quick and easy dessert. The sponge cake bakes in just 10-12 minutes, and once cooled, assembling it is a breeze.

Second, it's light yet indulgent. The fluffy sponge cake balances perfectly with the creamy filling, giving you a rich chocolate flavor without feeling too heavy.

Additionally, it's versatile. You can switch up the filling, add different flavorings, or even drizzle it with chocolate ganache for an extra special touch.

Finally, this cake roll is great for make-ahead desserts. You can prepare it a day in advance and store it in the refrigerator, making it an excellent choice for parties and holiday gatherings.

Ingredients Notes

The secret to a perfect Chocolate Cake Roll lies in its carefully chosen ingredients. Each one plays a crucial role in achieving the right texture and flavor.

Eggs are essential for the sponge cake’s structure. Beating them properly incorporates air, which keeps the cake light and fluffy.

For the chocolate flavor, we use cocoa powder. A good quality, unsweetened cocoa powder ensures a deep, rich chocolate taste without making the cake too sweet.

Granulated sugar provides the right amount of sweetness while also helping stabilize the eggs as they are whipped.

A small amount of all-purpose flour gives the cake just enough structure while keeping it soft and pliable for rolling.

For the filling, heavy whipping cream and powdered sugar create a light, slightly sweet contrast to the chocolate sponge. You can also add vanilla extract for extra flavor or mascarpone cheese for a richer texture.

How To Make This Chocolate Cake Roll

Making a cake roll might seem tricky, but following these steps will ensure perfect results.

Start by preheating your oven to 350°F (175°C) and lining a 10x15-inch jelly roll pan with parchment paper. Lightly grease the paper to prevent sticking.

In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This step is crucial for creating a spongy texture, so don’t rush it! Once the mixture is pale and thick, gently fold in the flour and cocoa powder, ensuring not to deflate the batter.

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, just until the cake springs back when touched. Overbaking can make rolling difficult, so keep a close eye on it.

As soon as the cake comes out of the oven, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel from the short end. Let it cool completely in this rolled-up shape to prevent cracking.

While the cake cools, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake is cool, carefully unroll it and spread the whipped cream evenly across the surface. Gently re-roll it (without the towel), then place it seam-side down on a serving plate. Dust with powdered sugar or drizzle with melted chocolate for extra flair.

Storage Options

A Chocolate Cake Roll stores beautifully, making it perfect for preparing in advance.

For short-term storage, wrap the cake roll tightly in plastic wrap and keep it in the refrigerator for up to 3 days. This helps maintain the moisture and keeps the filling fresh.

If you'd like to store it for longer, wrap it securely in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

When ready to enjoy, slice with a sharp knife, wiping between cuts for clean slices.

Variations and Substitutions

The beauty of this recipe is how easily you can customize it to suit your tastes.

For a chocolate lover’s dream, add a chocolate ganache glaze or drizzle melted chocolate over the top before serving.

If you prefer a different filling, swap the whipped cream for a cream cheese frosting or a chocolate mousse for an extra indulgent twist.

For a festive touch, mix crushed peppermint candy or a hint of espresso powder into the filling to enhance the flavors.

Want to make it dairy-free? Use coconut whipped cream in place of heavy cream and ensure your chocolate is dairy-free.

No matter how you customize it, this Chocolate Cake Roll is guaranteed to impress. Happy baking!

Print