A Chocolate Roll Cake is the ultimate showstopper for homemade desserts. Imagine a light, springy chocolate sponge rolled up with a dreamy layer of sweetened whipped cream, all finished with a snow-dusting of powdered sugar. It’s easier than you think, yet looks like something from a fancy bakery. Every slice reveals that signature swirl, making it a treat for both your taste buds and your eyes. Whether it’s for a special celebration or as a just-because indulgence, this Chocolate Roll Cake will have everyone reaching for seconds.
Ingredients You’ll Need
You’ll be amazed by how a handful of pantry staples come together to create something so spectacular! Each ingredient plays a crucial role, lending structure, moisture, flavor, and that irresistible chocolaty hue to your Chocolate Roll Cake.
- Eggs: Room temperature eggs help achieve that lofty, fluffy sponge texture essential for a perfect roll.
- Granulated Sugar: Provides sweetness and helps whip the eggs into a thick, beautiful batter.
- Vanilla Extract: Adds a subtle, warm aroma that enhances both cake and cream filling.
- Vegetable Oil: Keeps the cake moist and tender, making it easy to roll.
- Milk: Just a splash for extra softness and moisture in the sponge.
- Unsweetened Cocoa Powder: Delivers that deep, chocolatey flavor and classic color.
- All-Purpose Flour: The backbone of the sponge, giving structure without weighing it down.
- Baking Powder: Lifts the cake just enough for a feather-light bite.
- Salt: Balances out the sweetness and enhances the chocolate flavor.
- Powdered Sugar (for dusting): Prevents sticking and creates a gorgeous snowy finish.
- Heavy Whipping Cream: Whips up into a lush, cloud-like filling for your Chocolate Roll Cake.
- Powdered Sugar (for cream): Sweetens the whipped cream to perfection.
- Vanilla Extract (for cream): Adds that extra hint of luxury in the filling.
How to Make Chocolate Roll Cake
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and give it a quick grease. This little step guarantees your cake will lift out easily, keeping it in one gorgeous piece that’s ready to roll.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together on high speed for about 5 minutes. You’re looking for a mixture that’s thick, luxurious, and pale in color—this aeration gives your Chocolate Roll Cake its signature fluff and flexibility.
Step 3: Add Wet Ingredients
Mix in the vanilla extract, vegetable oil, and milk until everything is beautifully combined. Each ingredient adds moisture and flavor that shines through in every bite.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Sifting breaks up any lumps and ensures an evenly textured cake, which is key for a smooth roll.
Step 5: Fold and Bake
Gently fold the dry mixture into your egg base. Be gentle—you want to keep all that precious air in the batter! Pour the batter into your prepared pan and spread it evenly. Bake for 10 to 12 minutes, just until the cake springs back when lightly touched.
Step 6: Roll While Warm
While the cake is baking, dust a clean kitchen towel generously with powdered sugar and lay it flat. Straight from the oven, turn your cake onto the towel, peel off the parchment, and immediately roll it up from the short end using the towel as a guide. Rolling while warm prevents cracking and sets your cake’s memory for that classic spiral.
Step 7: Make the Whipped Cream
While the cake cools completely, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creamy filling will become the heart of your Chocolate Roll Cake.
Step 8: Fill and Re-roll
Once the cake has cooled, carefully unroll it. Spread the whipped cream evenly across the surface, then gently roll it back up (this time, skip the towel). Finish with a dusting of powdered sugar, slice, and marvel at your swirl!
How to Serve Chocolate Roll Cake
Garnishes
Dress up your Chocolate Roll Cake with a final flurry of powdered sugar, a drizzle of melted chocolate, or a scattering of chocolate shavings for extra flair. Fresh berries or a few edible flowers add color and an elegant, festive touch.
Side Dishes
Pair slices of your cake with a scoop of vanilla ice cream, a spoonful of raspberry sauce, or just a hot cup of coffee for an extra-special treat. The lovely simplicity of the cake makes it a great match for everything from after-dinner espresso to celebratory bubbly.
Creative Ways to Present
Slice your Chocolate Roll Cake and arrange it on a stylish platter for buffets, or cut it into mini-rolls for bite-sized party treats. You can even layer slices with fruit and extra cream in glasses for an irresistible chocolate trifle!
Make Ahead and Storage
Storing Leftovers
Wrap your Chocolate Roll Cake tightly in plastic wrap and keep it in the refrigerator. It’ll stay fresh for up to three days, and actually tastes even better on the second day as the flavors meld together!
Freezing
For longer storage, freeze your cake (either whole or in slices) wrapped in both plastic and foil. Thaw overnight in the fridge before serving, and enjoy that just-baked flavor anytime.
Reheating
This cake is meant to be enjoyed cold or at room temperature, so skip reheating. Simply let any chilled slices sit for 10 to 15 minutes before serving for the softest, creamiest texture.
FAQs
Why did my Chocolate Roll Cake crack?
Rolling the cake while it’s still warm is crucial for a smooth spiral; if you wait too long, the sponge can stiffen and crack. Also, make sure not to overbake—the cake should just spring back when touched.
Can I use a different filling?
Absolutely! Try a rich chocolate ganache, coffee whipped cream, or even a spread of sweetened cream cheese for a delicious twist on the classic Chocolate Roll Cake.
How do I prevent the cake from sticking to the towel?
Dusting your towel generously with powdered sugar acts as a barrier between the cake and the fabric, preventing sticking and making unrolling a breeze.
Can I make Chocolate Roll Cake gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend. Just be sure it’s a one-to-one replacement for best results and a tender, rollable crumb.
Do I need any special equipment?
A jelly roll pan (10×15 inches) works best, but if you don’t have one, a rimmed baking sheet of similar size will do. Parchment paper and a clean kitchen towel are also must-haves for hassle-free rolling.
Final Thoughts
If you’re looking for a crowd-pleasing, swoon-worthy dessert that’s as fun to make as it is to eat, Chocolate Roll Cake is a must-bake. Don’t let the swirls intimidate you—it’s all about enjoying the process and sharing a chocolatey delight with the people you love. Give it a try and watch this sweet showstopper become a new favorite in your kitchen!
Print
Chocolate Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Roll Cake. A light and airy chocolate sponge cake rolled around a fluffy whipped cream filling, this dessert is perfect for any occasion.
Ingredients
Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- Powdered sugar for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a jelly roll pan.
- Mix the cake: Beat eggs and sugar, add vanilla, oil, and milk. Sift cocoa, flour, baking powder, and salt. Fold dry ingredients into egg mixture.
- Bake: Spread batter in pan and bake for 10–12 minutes until set.
- Roll the cake: Invert cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Prepare the filling: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble: Unroll cake, spread whipped cream, roll it back up, and dust with powdered sugar.
Notes
- Roll the cake while warm to prevent cracking.
- Experiment with fillings like chocolate ganache or cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
