The Silky Chocolate Cake Roll Recipe Everyone Adores

Rich chocolate cake rolls have been a delightful dessert obsession of mine since childhood.

My grandmother shared her secret techniques during weekend baking sessions.

Soft, delicate layers of cocoa-infused sponge create a magical texture that melts in you mouth.

Whipped cream filling adds a luxurious dimension to each delectable slice.

Swirling the cake into a perfect roll requires gentle precision and a bit of practice.

Elegant yet simple, this dessert impresses without overwhelming complicated techniques.

You’ll love how quickly this recipe comes together for an unforgettable sweet experience.

What You’ll Enjoy About Chocolate Cake Roll

• Simplify Baking Challenge: Perfect for home bakers wanting to level up their skills without feeling overwhelmed by complex techniques.
• Quick Weekend Dessert Delight: Impressive chocolate cake roll comes together in under 30 minutes, making it ideal for spontaneous sweet cravings or last-minute gatherings.
• Family Fun Baking Project: Engaging recipe that encourages kitchen collaboration, allowing kids and adults to enjoy creating a show-stopping dessert together with easy steps and minimal ingredients.
• Versatile Celebration Treat: Adaptable dessert that works beautifully for birthdays, potlucks, holidays, or as an elegant after-dinner surprise that looks more complicated than it actually is.

Chocolate Cake Roll Ingredient Guide

• All-Purpose Flour, Cocoa Powder: Core dry ingredients that give structure and rich chocolate flavor to the cake roll, with unbleached flour recommended for best texture.
• Baking Powder, Salt: Leavening agents that help the cake rise and enhance overall flavor, with fresh baking powder ensuring good rise.

• Eggs, Granulated Sugar: Essential for creating a light, airy cake structure with eggs providing lift and sugar adding sweetness, room temperature eggs work best.
• Vanilla Extract: Adds depth and enhances chocolate flavor, pure vanilla extract preferred over artificial.
• Vegetable Oil, Milk: Provides moisture and softness to the cake, helping to create a tender crumb, neutral oil recommended.

• Powdered Sugar: Light dusting that adds a decorative touch and subtle sweetness to the cake roll, sifted for even coverage.

Chocolate Cake Roll Making Process

Step 1: Preheat & Prep the Pan

Heat your oven to 350 °F.

Line a jelly-roll pan with parchment paper, smoothing it out so the batter won’t stick.

Step 2: Whisk Dry Ingredients

In a bowl, stir together flour, cocoa powder, baking powder, and salt until evenly mixed.

Step 3: Beat Wet Ingredients

Using an electric mixer, whip eggs and sugar until the mixture thickens and turns pale.

Add vanilla, oil, and milk, beating just until combined.

Step 4: Fold in the Dry

Gently fold the dry ingredients into the wet mixture, stirring until the batter is smooth and lump-free.

Step 5: Bake the Cake

Spread the batter evenly in the prepared pan.

Bake for 10–12 minutes, or until the surface springs back when lightly touched.

Step 6: Roll While Warm

Dust a clean kitchen towel with powdered sugar.

Turn the warm cake out onto it and, starting at a short end, roll the cake and towel together.

Let it cool completely in this shape.

Step 7: Fill & Reroll

Carefully unroll the cooled cake, spread your chosen filling edge to edge, then roll it up again; this time without the towel.

Step 8: Finish & Serve

Dust the roll with more powdered sugar or drizzle with chocolate glaze.

Slice into rounds and serve immediately.

Chocolate Cake Roll With Smooth Filling and Rolling Help

• Dust the towel generously with powdered sugar to prevent the cake from sticking and ensure a smooth, crack-free roll.
• Beat eggs and sugar until they become pale and thick, creating a light, airy cake that's easy to roll without breaking.
• Test cake doneness by gently pressing the surface – it should spring back immediately, indicating it's perfectly baked and won't crack during rolling.
• Experiment with different fillings like whipped cream, buttercream, or fruit preserves to add variety and personalize your chocolate cake roll.
• Roll the cake while it's still warm to make it more flexible and prevent cracking when you add the filling later.

Keep Cake Roll Wrapped And Fresh

• Store leftover chocolate cake roll wrapped tightly in plastic wrap for up to 3 days in an airtight container.
• Keep the cake at room temperature for 1-2 days if filled with non-dairy cream or ganache.
• Wrap the cake roll securely in plastic wrap and aluminum foil, then freeze for up to 1 month for longer storage.
• Thaw frozen cake in the refrigerator overnight, then let it sit at room temperature for 30 minutes before serving to restore its soft texture.

Roll With It: Sides for Chocolate Cake Roll

• Pair Decadent Chocolate with Complementary Flavors: Select red wine like Cabernet Sauvignon or Port to enhance the cake's rich chocolate notes.
• Boost Dessert Experience with Beverage Contrast: Serve cold milk or creamy cappuccino to balance the cake's sweetness and provide refreshing counterpoint.
• Elevate Chocolate Roll with Side Accompaniments: Add fresh raspberries or strawberries to introduce a tangy, bright element that cuts through the dessert's richness.
• Match Texture and Temperature Sensations: Include vanilla bean ice cream as a cool, smooth companion that melts beautifully against the warm cake's texture.

Chocolate Cake Roll with Cream Filling Swaps

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend, ensuring a light and fluffy texture for those with gluten sensitivities.
• Vegan Chocolate Cake Roll: Substitute eggs with mashed bananas or flax eggs, use plant-based milk, and swap regular sugar for coconut sugar to create a dairy-free and egg-free version.
• Low-Sugar Chocolate Roll: Use sugar substitute like stevia or monk fruit sweetener, and opt for a sugar-free whipped cream filling to reduce overall sugar content.
• Nut-Infused Chocolate Variation: Add ground almonds or hazelnut flour to the batter, and incorporate a nutty cream filling like praline or almond cream for extra depth of flavor.

FAQs

• What's the secret to preventing the cake from cracking when rolling?

The key is to roll the cake while it’s still warm in a powdered sugar-dusted towel. This helps the cake stay flexible and prevents cracking, allowing it to take the rolled shape easily.

• Can I make this cake ahead of time?

Yes, you can prepare the cake roll a day in advance. After filling and rolling, wrap it tightly in plastic wrap and refrigerate. This actually helps the flavors meld and makes the texture more moist.

• What type of filling works best for this chocolate cake roll?

A classic whipped cream, chocolate buttercream, or cream cheese filling are all excellent choices. Each adds a creamy texture that complements the light chocolate cake perfectly.

• How do I know when the cake is done baking?

The cake is ready when it springs back when lightly touched and looks set. It typically takes 10-12 minutes, and the edges will start to pull away slightly from the pan’s sides.

Chocolate Cake Roll Recipe

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4.9 from 37 reviews

• Total Time: 27 minutes
• Yield: 8 1x

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Description

Sweet chocolate sponge rolls dance with creamy filling in this classic dessert masterpiece. Rich Belgian chocolate and delicate cream swirl together, promising pure indulgence that will transport you to a world of delightful pastry bliss.

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Ingredients

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Cake Base:

• 4 large eggs
• 3/4 cup (180 ml) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (90 grams) all-purpose flour
• 1/4 cup (25 grams) cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Liquid Ingredients:

• 2 tablespoons vegetable oil
• 1/4 cup (60 ml) milk

Finishing:

• Powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 350°F and meticulously line a jelly roll pan with parchment paper, ensuring complete coverage of the surface.
2. Sift together flour, cocoa powder, baking powder, and salt in a mixing bowl, creating a uniform dry mixture with no lumps.
3. Vigorously whip eggs and sugar until the mixture transforms into a light, voluminous blend with a pale, creamy texture.
4. Incorporate vanilla extract, vegetable oil, and milk into the egg mixture, stirring until thoroughly integrated.
5. Delicately fold the dry ingredients into the wet mixture, using gentle circular motions to maintain the batter’s airiness.
6. Transfer the batter to the prepared pan, using a spatula to distribute it evenly and create a smooth, consistent layer.
7. Bake for 10-12 minutes, watching for the cake to develop a subtle spring when gently pressed in the center.
8. Immediately after removing from the oven, sprinkle a kitchen towel with powdered sugar and carefully transfer the warm cake onto it.
9. Gently roll the cake within the sugared towel, allowing it to cool completely while maintaining its cylindrical shape.
10. Once cooled, carefully unroll the cake and spread the prepared filling across its entire surface.
11. Reroll the cake, sealing in the filling and creating a smooth, uniform shape.
12. Finish by dusting with additional powdered sugar or drizzling with chocolate glaze for an elegant presentation.

Notes

• Prevent cake cracking by using a clean kitchen towel and rolling the cake while still warm, allowing it to maintain flexibility and shape.
• Enhance moisture by adding a tablespoon of coffee or espresso powder to the batter, which deepens the chocolate flavor without making it taste like coffee.
• Create gluten-free variation by substituting all-purpose flour with almond flour or a gluten-free flour blend, ensuring the texture remains light and tender.
• Control filling thickness by chilling the cream cheese or whipped cream filling before spreading, which helps maintain a clean, neat roll without messy leakage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 165
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg