Short Description

A chocolate cake roll is a light and fluffy chocolate sponge cake filled with a rich and creamy filling, then rolled into a beautiful swirl. This classic dessert is perfect for special occasions or whenever you crave a decadent treat.

Why You’ll Love This Recipe

Light, airy, and rich in chocolate flavor
Perfect balance of cake and creamy filling
Impressive yet easy to make
Great for holidays, birthdays, or gatherings
Can be customized with different fillings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Vanilla extract
Milk
Powdered sugar (for dusting)
Heavy cream or cream cheese (for filling)

Directions

Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
Mix the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Prepare the Batter: In a separate bowl, beat eggs and sugar until thick and pale. Add vanilla extract. Gently fold in the dry ingredients, alternating with milk.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While the cake is warm, place it on a clean kitchen towel dusted with powdered sugar. Carefully roll the cake, starting from the short end. Let it cool completely.
Make the Filling: Whip heavy cream with sugar until stiff peaks form (or prepare a cream cheese filling).
Assemble: Unroll the cooled cake and spread the filling evenly. Roll it back up tightly.
Chill and Serve: Refrigerate for at least 30 minutes before slicing and serving.

Servings and Timing

Servings: 8-10 slices
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour

Variations

Mocha Cake Roll: Add 1 teaspoon of instant coffee to the batter for a mocha flavor.
Peppermint Chocolate Roll: Mix crushed peppermint into the filling for a festive twist.
Nutella Cake Roll: Spread Nutella as the filling instead of cream.
Fruit-Filled Roll: Add fresh strawberries or raspberries inside the filling.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the cake roll tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Serving Tip: For best texture, let the roll sit at room temperature for 10 minutes before slicing.

FAQs

How do I prevent my cake roll from cracking?

Rolling the cake while it is still warm helps prevent cracking.

Can I make this cake roll ahead of time?

Yes, you can prepare it a day in advance and store it in the fridge.

What filling works best for a chocolate cake roll?

Whipped cream, cream cheese frosting, or chocolate ganache are excellent options.

Can I use a different type of flour?

Cake flour can be used for an even softer texture, but all-purpose flour works well.

Why did my cake roll turn out dry?

Overbaking can dry out the cake, so ensure you check for doneness early.

How do I roll the cake without sticking?

Dust the towel with powdered sugar before rolling to prevent sticking.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

How do I decorate a chocolate cake roll?

Dust with powdered sugar, drizzle with chocolate, or top with whipped cream and berries.

Can I use a regular baking pan instead of a jelly roll pan?

A jelly roll pan is ideal, but a shallow baking sheet can work in a pinch.

How long should I chill the cake roll before serving?

At least 30 minutes for the flavors to set and the filling to firm up.

Conclusion

This chocolate cake roll is a delightful dessert that combines a light sponge cake with a creamy filling. Whether you’re making it for a holiday gathering or just a sweet indulgence, this recipe is sure to impress. With easy variations and storage tips, you can customize and prepare it ahead for any occasion. Enjoy!