Chocolate Cake Roll Recipe

There's something magical about a chocolate cake roll—the way its delicate sponge cake wraps around a luscious cream filling, creating the perfect balance of rich and light flavors. Every bite melts in your mouth, with just the right amount of sweetness to satisfy your chocolate cravings.

this Recipe

I remember the first time I made this cake roll; I was intimidated by the idea of rolling a cake without it cracking. But with the right technique and a little patience, I quickly learned that it’s much easier than it looks. Now, it’s one of my go-to desserts for special occasions or when I want to impress guests with minimal effort.

Why You'll Love This Chocolate Cake Roll

Get ready to fall in love with this elegant yet surprisingly easy dessert. This chocolate cake roll is a must-try for any baking enthusiast.

First, it’s incredibly light yet indulgent. The airy chocolate sponge cake pairs beautifully with the silky cream filling, creating a dessert that feels luxurious but not overly heavy.

It’s also a perfect make-ahead treat. Since the cake needs time to chill and set, you can prepare it in advance, making it a stress-free option for parties and gatherings.

Plus, this recipe is highly customizable. Whether you prefer a classic vanilla filling, a rich chocolate ganache, or even a fruity twist, you can easily adapt it to your taste.

Ingredients Notes

The secret to a perfect chocolate cake roll lies in using the right ingredients and techniques. Each component plays an essential role in achieving that light, fluffy texture and smooth, creamy filling.

Eggs are the foundation of the sponge cake, giving it structure and stability. Beating them properly is crucial to achieving the cake’s signature airy texture.

Cocoa powder provides the deep chocolate flavor. Use high-quality unsweetened cocoa powder for the best results—Dutch-processed will give a smoother, richer taste.

Sugar not only sweetens the cake but also helps maintain moisture. A balance of granulated sugar in the batter and powdered sugar for dusting ensures the perfect level of sweetness.

Whipped cream filling adds a light, creamy contrast to the cake’s chocolate richness. A combination of heavy cream, powdered sugar, and vanilla extract creates a smooth, stable filling that holds up beautifully when rolled.

Flour and a small amount of baking powder help create a soft yet sturdy sponge. Use cake flour for an even lighter texture, but all-purpose flour will work just fine.

How To Make This Chocolate Cake Roll

Making a chocolate cake roll is easier than it looks, as long as you follow a few key steps. Let’s go through the process together.

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 mixing bowl, beat the eggs and sugar together until they become pale and fluffy. This step is essential for incorporating air into the batter, giving the cake its light texture. Sift in the flour, cocoa powder, and baking powder, folding gently to maintain the airiness.

Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched. Avoid overbaking, as a dry cake will be more prone to cracking.

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake, along with the towel, into a log shape. Let it cool completely in this position to help it maintain its shape.

Once cooled, carefully unroll the cake and spread the whipped cream filling evenly over the surface. Re-roll it gently but firmly, then transfer it to a plate, seam-side down.

Refrigerate for at least an hour before serving. Dust with powdered sugar or drizzle with melted chocolate for a beautiful finishing touch.

Storage Options

This chocolate cake roll stores beautifully, making it a great make-ahead dessert. Keep it refrigerated in an airtight container for up to three days to maintain freshness.

For longer storage, wrap the cake roll tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before serving.

If you have leftovers, slice them into portions and store them individually for an easy grab-and-go dessert option.

Variations and Substitutions

One of the best things about this recipe is its versatility. You can easily tweak it to suit different tastes and occasions.

For a richer twist, fill the cake with a layer of chocolate ganache instead of whipped cream. The double chocolate combination is perfect for serious cocoa lovers.

If you enjoy fruity flavors, add a layer of raspberry jam or fresh strawberry slices before spreading the cream filling. The tartness pairs wonderfully with the deep chocolate notes.

For a festive touch, mix a bit of peppermint extract into the filling and sprinkle crushed candy canes on top. This makes for a delightful holiday treat.

Want a dairy-free version? Use coconut whipped cream for the filling and swap the butter in the cake for a neutral oil.

No matter how you customize it, this chocolate cake roll is sure to become a favorite in your dessert rotation!

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