Chocolate Roll Cake Recipe
If you’re looking for a showstopping dessert that tastes as delightful as it looks, a Chocolate Roll Cake promises to steal the spotlight. With its tender chocolate sponge, billowy whipped cream filling and snowy dusting of powdered sugar, this cake is both nostalgic and elegant—like your favorite childhood treat all grown up. Every bite delivers a perfect swirl of flavor and texture, and you’ll be amazed at how easily it comes together using pantry staples. Whether you’re prepping for a family celebration, holiday gathering or just craving something special, this Chocolate Roll Cake is sure to become a beloved favorite.
Ingredients You’ll Need
Let’s shine a little spotlight on these simple, accessible ingredients—they each play a role in building the flavor, texture and velvety finish that make this Chocolate Roll Cake so irresistible. Don’t skip any of them, as each one brings something special to the table!
- All-purpose flour: Gives the cake its delicate structure while staying light and airy.
- Unsweetened cocoa powder: Offers that deep chocolate flavor without overwhelming sweetness.
- Baking powder: Ensures the sponge rises beautifully for easy rolling and a tender bite.
- Salt: Just a pinch is enough to heighten all of the chocolate notes.
- Large eggs: The secret to a bouncy, flexible cake roll—don’t skimp, as they’re the backbone here.
- Granulated sugar: Adds sweetness and works with the eggs for a soft, fine crumb.
- Vanilla extract: Brings that extra layer of homey flavor you’ll notice in every bite.
- Milk: Makes the batter just the right consistency for an even, moist bake.
- Powdered sugar (for dusting): Prevents sticking and adds a festive finish—don’t forget to dust your towel, too!
- Heavy whipping cream: Whips into a cloud-like filling that contrasts beautifully with the cake.
- Powdered sugar (for whipped cream): Sweetens the filling to perfection without grittiness.
- Vanilla extract (for whipped cream): Rounds out the whipped cream for a richer, more complex flavor.
How to Make Chocolate Roll Cake
Step 1: Prep the Pan
Start by preheating your oven to 350°F (177°C) and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment—this extra step makes sure your Chocolate Roll Cake will release flawlessly, so you’ll have a smooth, crack-free roll later on.
Step 2: Sift and Combine Dry Ingredients
In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder and salt. Sifting helps avoid lumps and results in the most delicate, melt-in-your-mouth chocolate sponge possible.
Step 3: Whip the Eggs and Sugar
Crack the eggs into a large bowl and beat with an electric mixer on high for about 3–4 minutes, until the mixture becomes thick and pale. This step adds volume and creates a flexible cake—don’t rush it! Gradually add the granulated sugar while beating, then mix in the vanilla extract and milk for luscious flavor and extra tenderness.
Step 4: Combine Wet and Dry Ingredients
Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate all that lovely air you whipped in. The goal here is to create a smooth, uniform batter—stop mixing as soon as everything looks combined.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 10–12 minutes, just until the cake springs back when lightly touched. This quick bake keeps the Chocolate Roll Cake tender and pliable for rolling.
Step 6: Roll While Warm
While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar—this prevents sticking later. When the cake is done, immediately invert it onto the towel and carefully peel away the parchment. Gently roll up the cake (with the towel inside) starting from the short end. Let it cool completely rolled up, which helps set its swirl and prevents cracking.
Step 7: Make the Whipped Cream Filling
In a chilled mixing bowl, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. This irresistible cloud will be the heart of your Chocolate Roll Cake—make sure it’s velvety smooth and holds its shape.
Step 8: Fill and Roll Again
Unroll the cooled cake very carefully (it will have a natural curl from its time in the towel). Evenly spread the whipped cream across the cake, leaving a small border at the edges. Re-roll without the towel, then place the cake seam-side down on your serving platter. Chill for at least 30 minutes to make slicing a breeze and let all those lovely flavors meld.
How to Serve Chocolate Roll Cake
Garnishes
Dress up your Chocolate Roll Cake with a dusting of powdered sugar right before serving for a snow-kissed effect. For extra flair, drizzle with melted chocolate, adorn with chocolate curls or scatter fresh berries across the top. This simple touch transforms your cake from delicious to truly dazzling.
Side Dishes
This cake is a dream with a scoop of vanilla or coffee ice cream on the side—they strike a lovely balance with the chocolatey richness. Alternatively, serve with fresh fruit like sliced strawberries or raspberries for a pop of color and tartness that complements the creamy filling.
Creative Ways to Present
You can slice the Chocolate Roll Cake into thick, generous portions or dainty pinwheel slices for a party platter. For special occasions, decorate each slice with a mini dollop of whipped cream, a berry and a sprinkle of chocolate shavings—mini works of dessert art that wow every time.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Roll Cake will stay fresh and lovely for up to 3 days in the refrigerator. Simply cover the cake tightly with plastic wrap or pop it into an airtight container. The whipped cream filling keeps the cake moist, so nothing dries out.
Freezing
Want to get a jump on prep? Wrap the cooled and filled roll (ungarnished) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and garnish just before serving for best results.
Reheating
No reheating needed for this beauty! Chocolate Roll Cake is best enjoyed cold or at cool room temperature, so just bring it out of the fridge a little bit before serving to take the chill off for the richest flavor and creamiest texture.
FAQs
Can I make the Chocolate Roll Cake ahead of time?
Absolutely! The cake can be filled and rolled up to a day in advance. Just store in the fridge (ungarnished), then add your finishing touches like powdered sugar or berries just before serving.
What if my cake cracks when rolling?
Don’t worry—small cracks can happen, especially if the cake cools too much before rolling. To minimize cracks, always roll the cake while it’s still warm. If you do see any, a dusting of powdered sugar or an artful drizzle of chocolate hides them beautifully.
Can I use a different filling instead of whipped cream?
Without a doubt! Try chocolate ganache, cream cheese frosting or even fruit preserves for a fun twist. Each option gives your Chocolate Roll Cake a unique flavor and is perfect for mixing things up based on your mood or the occasion.
What size pan works best?
A 10×15-inch jelly roll pan is ideal for this recipe. It gives you a thin, flexible cake that’s perfect for rolling. If you use a larger pan, your cake may end up too thin and difficult to roll. Too small— and it might be too thick and break.
Can I make this recipe gluten free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture may be slightly different, but you’ll still have a wonderful Chocolate Roll Cake to enjoy.
Final Thoughts
There’s something downright magical about slicing into a homemade Chocolate Roll Cake and seeing those perfect spirals. It’s a treat that feels fancy but is truly approachable in any kitchen. Gather up your ingredients and give this recipe a try—the results look (and taste!) like pure dessert joy. Happy baking, and don’t forget to share a slice with someone you love!
Print
Chocolate Roll Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Roll Cake. A light and airy chocolate sponge cake filled with luscious whipped cream, this dessert is perfect for any occasion.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Decoration:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs until thick and pale. Gradually add sugar, vanilla extract, and milk. Fold in the dry ingredients. Pour batter into the pan and bake for 10–12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar. Invert the baked cake onto the towel, roll it up, and let it cool.
- Make the filling: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Unroll the cake, spread the filling, and roll it back up. Chill before serving.
Notes
- You can customize the filling with chocolate ganache, cream cheese frosting, or fruit preserves.
- For a decorative touch, drizzle melted chocolate or add fresh berries on top.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
