Chocolate Cake Roll Recipe

Here's a rich and indulgent dessert that will impress your family and friends—this Chocolate Cake Roll is a dream come true for chocolate lovers. With its soft, airy sponge cake wrapped around a luscious, creamy filling, every bite is pure delight.

this Recipe

I first discovered this recipe when I wanted to recreate the nostalgic flavors of my favorite childhood bakery treat. After some trial and error, I landed on the perfect balance of light, fluffy cake and a decadent, not-too-sweet filling. Now, this cake roll is a staple at every family gathering, and it disappears within minutes!

Why You'll Love This Chocolate Cake Roll

Get ready to fall in love with this irresistibly chocolatey dessert. Whether you're making it for a special occasion or just because, this cake roll has something for everyone.

First, it's surprisingly easy to make. While it looks fancy, the process is simple enough for bakers of all skill levels. No need for special techniques—just follow the steps, and you'll have a show-stopping dessert.

Second, the texture is absolutely perfect. The cake itself is light and airy, thanks to the whipped eggs, while the filling is creamy and smooth. The contrast makes each bite melt in your mouth.

Plus, it's endlessly customizable. You can stick with a classic vanilla cream filling, go all out with chocolate ganache, or even add fresh berries for a fruity twist.

Best of all, this dessert can be made ahead of time. The flavors meld together beautifully as it chills, making it even more delicious the next day.

Ingredients Notes

The magic of this Chocolate Cake Roll lies in its carefully selected ingredients. Each one plays a vital role in achieving the perfect balance of flavor and texture.

Cocoa powder is the heart of this cake, giving it a deep, rich chocolate flavor. Use high-quality unsweetened cocoa powder for the best results. Dutch-processed cocoa will provide an even darker color and smoother taste.

Eggs are essential for the structure and lightness of the cake. Beating them with sugar until pale and fluffy incorporates air, which helps the sponge stay soft and flexible for rolling.

Granulated sugar not only sweetens the cake but also helps stabilize the whipped eggs, ensuring a smooth, tender crumb. Don't reduce the amount, as it affects the cake's texture.

All-purpose flour provides structure, but only a small amount is needed to keep the cake light. Sift it well to prevent lumps and ensure an even, delicate texture.

For the filling, heavy whipping cream and powdered sugar create a smooth, slightly sweet contrast to the deep chocolate flavor of the cake. You can also add a splash of vanilla extract or melted chocolate for extra richness.

A clean kitchen towel is helpful for rolling the cake while it's still warm, preventing cracks and making shaping much easier.

How To Make This Chocolate Cake Roll

Creating this cake roll is simpler than it looks. With just a few steps, you'll have a stunning dessert ready to impress.

Start by preheating your oven and preparing your jelly roll pan with parchment paper. This step is crucial because a well-lined pan prevents sticking and makes rolling the cake effortless.

Next, whip the eggs and sugar together until the mixture is pale, thick, and triples in volume. This incorporates air into the batter, giving the cake its signature light texture. Carefully fold in the cocoa powder, flour, and a pinch of salt to maintain that airy consistency.

Pour the batter into the prepared pan, spreading it evenly to ensure a uniform bake. The cake bakes quickly, usually in under 12 minutes, so keep a close eye on it. It should be firm yet springy to the touch.

Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake, towel and all. Let it cool completely in this shape—this prevents cracks and helps it hold its rolled form.

While the cake cools, prepare the filling by whipping heavy cream with powdered sugar until stiff peaks form. Unroll the cooled cake carefully, spread the filling evenly, and then roll it back up.

Chill the cake roll for at least an hour before slicing. This helps the flavors meld and makes it easier to cut into clean, beautiful slices.

Storage Options

This Chocolate Cake Roll stores beautifully, making it a perfect make-ahead dessert.

For short-term storage, keep it in the refrigerator, wrapped tightly in plastic wrap. It stays fresh for up to three days, and the flavor actually improves over time.

If you’d like to freeze it, wrap the entire roll securely in plastic wrap and then in aluminum foil. It can be frozen for up to two months. When ready to serve, thaw in the refrigerator overnight.

To maintain the best texture, slice the cake while it's still cold, then let individual slices sit at room temperature for a few minutes before serving.

Variations and Substitutions

One of the best things about this cake roll is how easy it is to customize.

For a richer taste, replace some of the whipped cream filling with chocolate ganache. This adds a deep, luxurious chocolate flavor that pairs beautifully with the light sponge.

If you're a coffee lover, add a teaspoon of espresso powder to the batter to enhance the chocolate flavor. You can also mix a bit of coffee extract into the filling for a mocha twist.

Fruit lovers can spread a thin layer of raspberry or strawberry jam over the cake before adding the whipped cream. The tartness balances the sweetness and adds a refreshing contrast.

For a festive touch, add a hint of peppermint extract to the filling and top the cake with crushed candy canes during the holidays.

Want a dairy-free option? Swap the heavy cream for coconut cream and use dairy-free chocolate for the filling. It adds a subtle coconut flavor that complements the chocolate beautifully.

However you choose to make it, this Chocolate Cake Roll is guaranteed to be a crowd-pleaser. Have fun experimenting and enjoy every bite!

Print