If you’ve never tried making a Chocolate Cake Roll at home, you’re in for a decadent treat! This showstopper dessert features a feather-light chocolate sponge, wrapped around a billowy whipped cream filling, all dusted in a snowy layer of powdered sugar. What makes this cake roll so special is its delightful combination of textures: chocolaty and tender on the outside, sweet and creamy on the inside. It’s a classic American take on the Swiss roll, perfect for celebrations or whenever you want to dazzle your family and friends with something truly memorable.
Ingredients You’ll Need
The beauty of a Chocolate Cake Roll lies in its simplicity. Each ingredient plays a key role—contributing to the sponge’s airiness, the cream’s lushness, and that irresistible chocolate flavor. Here’s what you’ll need, along with essential tips for perfect results:
- All-purpose flour (3/4 cup): Provides the cake’s structure while keeping the sponge light enough to roll up with ease.
- Unsweetened cocoa powder (1/4 cup): Gives a rich, authentic chocolate flavor without extra sweetness—choose a high-quality brand for best results.
- Baking powder (1 teaspoon): Ensures a gentle lift and a tender crumb, so the cake stays flexible enough to roll.
- Salt (1/4 teaspoon): Just a pinch enhances every other flavor and keeps the sweetness in balance.
- Large eggs, room temperature (4): Beaten until thick, these are the secret to a sponge that’s airy but sturdy enough to roll.
- Granulated sugar (3/4 cup): Sweetens the cake and helps give it a fine, delicate texture.
- Vanilla extract (1 teaspoon, plus 1 teaspoon for filling): Adds a warm aroma and rounds out the chocolate’s depth.
- Whole milk (1/4 cup): Adds moisture, helping the cake remain pliable for rolling.
- Heavy whipping cream (1 cup): The foundation for a luscious, swoon-worthy whipped filling.
- Powdered sugar (3 tablespoons, plus more for dusting): Lightly sweetens the whipped cream and creates the signature dusting on top.
How to Make Chocolate Cake Roll
Step 1: Prep the Pan and Heat the Oven
Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and give it a light greasing—this step is absolutely crucial for easy removal later. The thinness and texture of a classic Chocolate Cake Roll depend on this special pan, so take a moment to make sure everything’s set up perfectly before you mix your batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting or whisking thoroughly at this stage helps prevent lumps and ensures that every bite of your cake will have an even chocolate flavor.
Step 3: Beat the Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs for about five minutes until they’re thick, pale, and have tripled in volume. Gradually add in the granulated sugar, continuing to beat until seamlessly combined. This aeration is the foundation for a sponge you can roll without fear of it cracking.
Step 4: Combine the Batter
Mix the vanilla extract and whole milk into the egg mixture, blending well. Now, gently fold in your dry ingredients, taking care not to deflate all the air you whipped in. Stop folding as soon as the mixture is uniform—overmixing can make the cake less tender and more likely to crack.
Step 5: Bake the Cake
Pour the batter evenly into your prepared pan and use an offset spatula to smooth the top. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched. Don’t let it overbake! A flexible, moist sponge is key for the perfect Chocolate Cake Roll.
Step 6: Roll the Warm Cake
While the cake is baking, spread a clean kitchen towel on your countertop and dust it heavily with powdered sugar to prevent sticking. As soon as the cake is finished, invert it onto the towel, peel away the parchment paper, and, starting from a short end, gently roll the cake up in the towel. This step sets the “memory” for rolling later and helps prevent cracks. Let the rolled cake cool completely.
Step 7: Prepare the Whipped Cream Filling
While your cake is cooling, whip up the heavy cream, powdered sugar, and vanilla extract in a clean bowl until stiff peaks form. The filling should be thick enough to hold its shape when the cake is rolled, but still feather-light.
Step 8: Assemble and Finish
Carefully unroll the cooled cake and spread the whipped cream filling evenly across the surface, reaching every edge. Gently re-roll the cake (without the towel) and place it seam side down on your serving platter. Dust generously with powdered sugar for that classic cake roll finish. For neat slices, cover and chill your Chocolate Cake Roll for about 30 minutes before serving.
How to Serve Chocolate Cake Roll
Garnishes
Elevate every slice with a festive touch. A final sifting of powdered sugar is classic, but you can add fresh berries, chocolate shavings, or even a drizzle of raspberry sauce for a splash of color and a tangy counterpoint to the creamy filling. A few chocolate curls or edible flowers never hurt, either!
Side Dishes
This Chocolate Cake Roll is elegant on its own, but for special occasions, serve it alongside a scoop of vanilla or coffee ice cream. A cup of hot espresso, rich black coffee, or a steamy mug of hot chocolate beautifully complements the bittersweet notes of the cake, while a perkier dessert wine makes for a festive pairing.
Creative Ways to Present
For a dazzling party presentation, slice the Chocolate Cake Roll into pinwheels and arrange on a platter with dollops of whipped cream between each slice. You can also serve individual slices in fancy dessert glasses layered with extra berries and cream for a modern twist. Let your imagination run wild—the cake is a canvas for your creativity!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Chocolate Cake Roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It’ll stay delightfully moist and fresh for up to 3 days. Just be sure to keep it well covered to prevent the whipped cream from absorbing other fridge flavors.
Freezing
You can absolutely freeze a Chocolate Cake Roll! Place the whole roll (or individual slices) on a baking sheet to freeze until firm, then wrap snugly in plastic wrap and a layer of foil. It keeps well for up to 2 months. Thaw overnight in the refrigerator before serving—you may want to dust again with powdered sugar for a pretty finish.
Reheating
Cake rolls are best enjoyed cold or at room temperature, so there’s no need to reheat. If you like your dessert a touch softer, just let slices sit out for 10-15 minutes before serving. Avoid microwaving, as it can melt the delicate cream filling and change the texture of the sponge.
FAQs
Why did my Chocolate Cake Roll crack?
Cracks most often happen if the cake is overbaked or if it’s rolled when cold. Rolling the cake while it’s still warm and pliable is the best way to avoid cracking. Slight cracks can be disguised with extra whipped cream or powdered sugar, so don’t stress!
Can I make the Chocolate Cake Roll ahead of time?
Absolutely! The flavor and texture actually improve after a chill in the fridge, so go ahead and assemble it up to a day ahead. Just keep it well-covered to maintain freshness until you’re ready to serve.
Is there a way to make the filling chocolate, too?
For chocolate lovers, adding a few tablespoons of cocoa powder to the whipped cream filling gives you a double chocolate delight. Alternatively, try spreading a thin layer of chocolate ganache before adding the cream for extra indulgence.
What if I don’t have a jelly roll pan?
If you’re in a pinch, a rimmed baking sheet of similar size (about 15×10 inches) works. Just be sure your batter isn’t too spread out, or the layer will be too thin to roll. Lining with parchment and greasing well is still key!
Can I use a different filling?
Definitely! Chocolate Cake Roll pairs deliciously with flavored butterscotch cream, sweetened cream cheese, coffee mousse, or even fruit preserves. Let your preferences and pantry inspire you to try a new twist each time.
Final Thoughts
Making a Chocolate Cake Roll is the kind of baking adventure that brings joy—both in the making and the eating. I hope you find every step as rewarding and delicious as I do. Go ahead, treat yourself and your loved ones, and watch those swirly slices disappear in record time!
Print
Chocolate Cake Roll Recipe
- Total Time: 1 hour including cooling
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in this decadent Chocolate Cake Roll, a delightful treat perfect for any occasion. A light and fluffy chocolate sponge filled with sweet whipped cream, this dessert is bound to impress your guests.
Ingredients
Sponge:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare Sponge: Whisk together flour, cocoa powder, baking powder, and salt. Beat eggs until pale, then add sugar, vanilla, and milk. Fold in dry ingredients and bake.
- Roll the Cake: Dust a kitchen towel with powdered sugar. Invert baked cake onto the towel, roll it up, and let it cool.
- Make Filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread whipped cream, re-roll, and dust with powdered sugar.
Notes
- Chill the roll for 30 minutes before slicing for cleaner cuts.
- Add cocoa powder to the whipped cream for a chocolate filling twist.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
