Chocolate Cake Roll Recipe

There's something magical about slicing into a Chocolate Cake Roll and seeing that perfect swirl of rich chocolate cake and fluffy whipped filling. Light, tender, and indulgently chocolaty, this dessert feels fancy but is surprisingly simple to make.

this Recipe

I still remember the first time I made one for a holiday dinner—it disappeared faster than any pie or cookie on the table! The best part? It’s a showstopper that doesn’t require hours of work or complicated ingredients. Whether you're baking for a special occasion or just treating yourself, this cake roll hits all the sweet spots.

Moist chocolate sponge, billowy filling, and a dusting of powdered sugar—what’s not to love? Let’s dive into why this Chocolate Cake Roll deserves a spot in your dessert rotation.

Why You’ll Love This Chocolate Cake Roll

Get ready to fall head over heels for this classic treat. The Chocolate Cake Roll is not only beautiful on the plate, but it’s also a dream to make and eat.

It's easier than it looks. Many people shy away from rolled cakes, thinking they're tricky, but this recipe breaks it down so simply. With a few key tips (like rolling while warm), you’ll have a flawless swirl every time.

Perfect for any occasion. Whether it’s a birthday, holiday, or potluck, this cake impresses. It looks elegant, slices cleanly, and travels well—ideal for sharing or showcasing.

Light and satisfying. Unlike heavy frosted cakes, this roll strikes the perfect balance: rich chocolate flavor paired with a light, creamy center. It satisfies the sweet tooth without overwhelming it.

Customizable to your cravings. From swapping in flavored fillings to adding chocolate ganache or sprinkles, this cake roll is a blank canvas for your dessert creativity.

You’ll be amazed how quickly this cake becomes a go-to favorite. Now, let’s take a closer look at what you’ll need to bring it to life.

Ingredients Notes

The magic of a great Chocolate Cake Roll lies in the combination of simple, quality ingredients. Each component plays a key role in achieving that signature swirl and flavor.

Eggs are the backbone of the sponge. You'll be separating them—whipping the whites to soft peaks to add lift and tenderness, while the yolks contribute richness and color. Make sure they’re at room temperature for the best volume.

Granulated sugar sweetens the sponge and helps create a smooth, stable batter. You’ll add it in stages to both the yolks and whites, which keeps the cake light but structured.

Unsweetened cocoa powder is what brings the deep chocolate flavor. Go for a good-quality cocoa—it makes a huge difference here. Dutch-processed cocoa yields a smoother, richer taste and a darker color.

Cake flour gives the sponge its delicate texture. It’s lighter and softer than all-purpose flour, helping the cake roll without cracking. If you don’t have cake flour, you can make a quick substitute by sifting all-purpose flour with a bit of cornstarch.

The filling is a dreamy whipped cream base—just heavy cream, powdered sugar, and a splash of vanilla extract. It’s simple, stable, and balances the cocoa sponge beautifully. If you’d like, you can flavor the cream with cocoa, coffee, or even a bit of orange zest for something different.

You don’t need any special equipment beyond a 10x15-inch jelly roll pan and a clean kitchen towel for rolling the cake. A hand mixer or stand mixer makes whipping the eggs and cream easier, but it's all totally doable with a little elbow grease.

How To Make This Chocolate Cake Roll

Creating this delicious Chocolate Cake Roll might seem intimidating at first, but it’s truly a breeze once you know the steps. Let me walk you through it.

Start by preheating your oven to 350°F (175°C) and lining your jelly roll pan with parchment paper. Lightly grease the paper to ensure an easy release. While that heats, separate your eggs—placing the whites in one bowl and the yolks in another.

Begin whipping the egg whites until soft peaks form. Gradually add a few tablespoons of sugar and beat until the whites are glossy and hold stiff peaks. Set them aside. Now beat the egg yolks with the rest of the sugar until pale and thick, then mix in your cocoa powder, flour, and a pinch of salt. Gently fold in the egg whites in batches, being careful not to deflate the batter.

Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 10-12 minutes, or until the top springs back lightly when touched. While it bakes, lay out a clean kitchen towel and dust it generously with powdered sugar—this helps prevent sticking.

Once baked, immediately turn the cake out onto the sugared towel, peel off the parchment, and gently roll it up with the towel (yes, while it’s still warm). Let it cool completely in this rolled shape to help it “remember” its form and avoid cracks.

While the cake cools, whip your heavy cream with powdered sugar and vanilla until stiff peaks form. When the cake is cool, gently unroll it, spread the whipped cream evenly, and re-roll (this time without the towel). Chill it for at least an hour to firm up before slicing.

The whole process takes just over an hour, start to finish, and the results are pure magic. Expect a tender chocolate sponge, light-as-air cream, and slices that make everyone do a double take.

Storage Options

This Chocolate Cake Roll stores surprisingly well, making it great for prepping ahead or enjoying leftovers.

If you’re planning to serve it within a day or two, wrap the roll tightly in plastic wrap and store it in the refrigerator. It stays fresh and moist for up to 3 days, and the whipped cream holds its shape beautifully.

To freeze, wrap the whole roll (or individual slices) in plastic wrap, then place it in a freezer-safe zip-top bag or airtight container. It’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.

For best texture, always keep the cake chilled until ready to slice. If the whipped cream seems a little soft after thawing, give the roll 15 minutes in the fridge before serving—it’ll firm right up.

To reheat? Don’t! This dessert is meant to be enjoyed cold or at room temperature, so no microwaving necessary. Just slice and savor.

Variations and Substitutions

One of the best things about this Chocolate Cake Roll is how easily it adapts to whatever you’re craving. Here are a few ideas to get your creativity rolling.

Want something extra decadent? Swap the whipped cream for a chocolate mousse or cream cheese filling. These richer alternatives add body and a tangy contrast to the sponge.

Add a fruity twist by folding in fresh raspberries, strawberries, or even a spoonful of jam into the whipped filling. A thin layer of jam under the cream works beautifully, too—raspberry is a classic pairing with chocolate.

For a holiday version, try flavoring the whipped cream with a dash of peppermint extract, then sprinkle the top with crushed candy canes. It’s festive, fun, and a hit with kids and adults alike.

Need a dairy-free option? Use coconut cream whipped with a little sugar and vanilla in place of heavy cream. The subtle coconut flavor pairs beautifully with chocolate and keeps the recipe vegan-friendly.

Don’t be afraid to top it off! A drizzle of ganache, a dusting of cocoa powder, or even some shaved chocolate curls adds a beautiful finishing touch and even more flavor.

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