The Chocolate Cake Roll Recipe is a soft, fluffy chocolate sponge cake filled with a creamy whipped filling and topped with rich chocolate ganache.
I made this Chocolate Cake Roll Recipe after seeing it in a baking show that featured classic rolled desserts. The smooth texture and swirl of cream inside caught my attention.
Watching the steps closely inspired me to try it myself. Now I’ve recreated it in my kitchen. I’ll walk through every step from mixing the batter to rolling the cake and pouring the chocolate topping.
This Chocolate Cake Roll Recipe brings together texture and flavor in every bite. Let’s get started.
About This Recipe
This Chocolate Cake Roll recipe is a rich, soft sponge cake rolled up with a creamy filling and topped with smooth chocolate ganache.
It’s light, moist, and full of deep cocoa flavor with a hint of espresso to enhance the taste. The filling is a blend of whipped cream and cream cheese, giving it a smooth, melt-in-your-mouth texture.
The ganache topping adds a glossy, rich finish. This recipe is great for celebrations or whenever you want to make something special.
Chocolate Cake Roll Recipe a fun, rewarding dessert that looks impressive and tastes even better when shared with family or friends.
How To Prepare Chocolate Cake Roll Recipe?
Recipe Information
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (including chilling and assembly)
Course: Dessert
Difficulty: Medium
Cuisine: American
Yield: 10 slices
Kitchen Utensils
- Mixing bowls (3)
- Electric mixer or hand whisk
- Fine mesh sieve or sifter
- Rubber spatula
- Measuring cups and spoons
- Offset spatula
- 10×15 inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Wire cooling rack
- Saucepan or microwave-safe bowl (for ganache)
Ingredients
For the Chocolate Cake:
- 3 large egg yolks
- 3 large egg whites
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 cup cake flour (114g)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
For the Cream Filling:
- 3/4 cup chilled whipping cream
- 1 tablespoon granulated sugar
- 1/2 cup cream cheese, softened
For the Chocolate Topping:
- 1/2 cup heavy cream or heavy whipping cream
- 1 bar (4 oz) semi-sweet chocolate, finely chopped
How To Make Chocolate Cake Roll Recipe
To ensure this Chocolate Cake Roll turns out rich, soft, and picture-perfect, I’ve broken down each step with simple instructions and helpful tips.
You’ll find a list of kitchen tools I use while not all are must-haves, they make baking smoother. Doesn’t stress if you’re missing a few use what you’ve got, and you’ll still roll out a moist, decadent dessert everyone will love!
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. This ensures your cake comes out cleanly and is easy to roll.
Step 2: Make the Chocolate Cake Batter
In one mixing bowl, whisk together the egg yolks, vanilla extract, salt, sugar, vegetable oil, and buttermilk until smooth. In a separate bowl, sift together cake flour, cocoa powder, baking powder, and espresso powder. Gradually fold the dry ingredients into the wet mixture until well combined.
Step 3: Whip the Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Gradually add a bit of sugar if desired (optional), and continue beating until stiff peaks form. Gently fold the whipped egg whites into the cake batter in three parts to maintain airiness.
Step 4: Bake the Cake
Pour the batter into the prepared jelly roll pan and spread evenly with an offset spatula. Bake in the preheated oven for 10–12 minutes or until the top springs back when gently pressed. Do not overbake.
Step 5: Roll and Cool
Once baked, immediately loosen the cake edges and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel and allow it to cool completely while rolled this prevents cracking later.
Step 6: Prepare the Cream Filling & Assemble
Whip the chilled cream with sugar until stiff peaks form. In another bowl, beat the softened cream cheese until smooth, then gently fold in the whipped cream. Unroll the cooled cake, spread the filling evenly over the surface, and re-roll the cake tightly (without the towel). Wrap in plastic and refrigerate for 30 minutes.
Step 7: Make the Chocolate Topping & Finish
Heat the heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Once the cake is chilled and set, pour or spread the ganache topping over the top. Let it set before slicing.
Nutrition Facts Of Chocolate Cake Roll Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 22g |
| Sugar | 16g |
| Protein | 4g |
| Fiber | 1g |
Why My Recipe Works
My recipe works because it balances lightness, moisture, and rich flavor in every layer. The cake uses whipped egg whites folded gently into the batter, which creates a soft, airy texture that rolls without cracking.
Buttermilk adds tenderness and depth, while espresso powder brings out the richness of the cocoa. The cream filling blends whipped cream and cream cheese for a stable, smooth texture that holds its shape.
The chocolate ganache adds a glossy, flavorful finish. Every step is carefully planned to make the cake easy to roll, flavorful to eat, and beautiful to serve—all without complicated techniques.
Why We Love This Recipe
We love this chocolate cake roll recipe because it brings together everything we crave in a dessert—rich chocolate flavor, a soft and moist sponge, a creamy, smooth filling, and a luscious ganache topping.
Chocolate cake roll recipe satisfying without being too heavy, and every bite has a perfect balance of texture and taste. The process is simple but fun, and the result looks impressive without needing fancy skills.
It’s a dessert that feels special, whether you’re making it for guests or just treating yourself. Rolling it up and slicing into that swirl is incredibly rewarding, both to see and to eat.
How To Serve And Decorate
To serve and decorate the chocolate cake roll recipe, place it on a serving platter and drizzle with extra melted chocolate or dust lightly with powdered sugar for an elegant finish.
Garnish with fresh berries like raspberries or strawberries for a pop of color, and add a few mint leaves for a fresh touch.
You can also pipe small rosettes of whipped cream along the top or sides for added flair. Slice with a sharp knife, wiping it clean between cuts for neat, beautiful slices. Serve chilled for the best texture and flavor.
When To Serve
The chocolate cake roll recipe is perfect for serving at a variety of occasions. It’s ideal for holidays like Christmas or Easter, birthday celebrations, dinner parties, or as a special weekend treat.
Because it’s chilled and rich, it’s especially refreshing during warmer months, but its decadent flavor also makes it a cozy winter dessert.
Serve chocolate cake roll recipe after a light meal or alongside coffee or tea for an indulgent finish. It’s best enjoyed within 1–2 days of assembling, straight from the fridge.
Expert Tips For The Perfect Chocolate Cake Roll:
● This helps achieve better volume when beating both the yolks and whites, resulting in a lighter, more flexible sponge.
● Rolling it fresh from the oven (with a towel) prevents cracks and helps the cake hold its shape once cooled.
● A cold filling is easier to spread and won’t melt into the cake, keeping the swirl neat and stable.
● After rolling and before topping, trim the ends of the roll with a sharp knife for a clean, professional look.
● For the topping, high-quality semi-sweet chocolate melts smoother and gives a richer flavor.
● Always refrigerate the cake for at least 30 minutes before slicing. This helps the filling firm up and makes cleaner slices.
● A gentle sawing motion ensures you don’t squish the roll and keeps the swirl intact.
Additions And Substitutions For Chocolate Cake Roll
Additions:
➣ Fold in finely chopped nuts (like walnuts or hazelnuts) into the filling for extra crunch.
➣ Add a tablespoon of orange zest or a splash of liqueur (like Grand Marnier) to the cream filling for a citrusy twist.
➣ Sprinkle mini chocolate chips over the filling before rolling for pockets of melted chocolate.
Substitutions:
➣ Replace buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar.
➣ Use all-purpose flour instead of cake flour, but reduce it slightly to about 3/4 cup for a lighter texture.
➣ Swap the cream cheese in the filling for mascarpone for a milder, creamier flavor.
➣ Use coconut cream instead of heavy cream in the topping for a dairy-free version.
➣ For a coffee boost, replace the espresso powder with instant coffee granules or omit it if preferred.
Variations Of Chocolate Cake Roll
➤ Mocha Cake Roll: Add 1–2 teaspoons of instant coffee or espresso powder to the cake batter for a rich coffee flavor that complements the chocolate beautifully.
➤ Strawberry Cream Roll: Swap the chocolate topping for a fresh strawberry glaze or a dusting of powdered sugar. Fill the cake with whipped cream mixed with chopped fresh strawberries for a fruity twist.
➤ Peanut Butter Chocolate Roll: Mix creamy peanut butter into the cream cheese filling for a classic chocolate-peanut butter combo. You can also drizzle melted peanut butter over the chocolate topping.
➤ Mint Chocolate Roll: Add a few drops of peppermint extract to the cream filling and garnish the cake with crushed peppermint candies or mint leaves.
➤ Raspberry Chocolate Roll: Spread a thin layer of raspberry jam on the cake before adding the cream filling. Top with fresh raspberries for a tart contrast to the rich chocolate.
Storage Recommendations
Store the chocolate cake roll recipe tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
For longer storage, you can freeze the chocolate cake roll recipe wrap it well in plastic and then in foil to prevent freezer burn.
Thaw it overnight in the fridge before serving to maintain its texture and flavor. Avoid leaving it at room temperature for extended periods to keep the filling and topping fresh.
Frequently Asked Questions (FAQs)
Why did my cake crack when rolling?
Cracking usually happens when the cake cools too much before rolling. Be sure to roll the cake while it’s still warm and pliable, using a clean kitchen towel to guide the shape.
Can I make the cake roll in advance?
Yes! You can make and assemble the cake a day ahead. Just keep it refrigerated and add the chocolate topping shortly before serving for the best presentation.
Can I use whipped topping instead of heavy cream for the filling?
You can use whipped topping (like Cool Whip) as a substitute, but the flavor and texture will be lighter and slightly less rich than fresh whipped cream.
Do I need to use cake flour?
Cake flour gives the roll a softer, more delicate texture. If you don’t have it, you can make a substitute by replacing 1 cup all-purpose flour with 1 cup minus 2 tablespoons of AP flour plus 2 tablespoons cornstarch.
How do I keep the chocolate ganache topping from getting too runny?
Make sure the chopped chocolate is high quality and that the cream is hot but not boiling. Let the ganache cool slightly before pouring it over the cake so it thickens just enough to stay in place.
Conclusion
My easy and delicious idea turned out even better than I expected, and I truly enjoyed every bite after making it. The rich chocolate and creamy filling came together beautifully, and it was so fun to prepare from start to finish.
I hope you give this chocolate cake roll recipe a try soon and enjoy it as much as I did. Once you make it, let me know how delicious it turned out for you. I’m sure you’ll love every soft, chocolaty slice.
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Chocolate Cake Roll Recipe
Equipment
- Mixing bowls (3)
- Electric mixer or hand whisk
- Fine mesh sieve or sifter
- Rubber spatula
- Measuring cups and spoons
- Offset spatula
- 10×15 inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Wire cooling rack
- Saucepan or microwave-safe bowl (for ganache)
Ingredients
For the Chocolate Cake:
- 3 large egg yolks
- 3 large egg whites
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 cup cake flour 114g
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
For the Cream Filling:
- 3/4 cup chilled whipping cream
- 1 tablespoon granulated sugar
- 1/2 cup cream cheese softened
For the Chocolate Topping:
- 1/2 cup heavy cream or heavy whipping cream
- 1 bar 4 oz semi-sweet chocolate, finely chopped
Instructions
Step 1: Preheat and Prepare the Pan
- Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. This ensures your cake comes out cleanly and is easy to roll.
Step 2: Make the Chocolate Cake Batter
- In one mixing bowl, whisk together the egg yolks, vanilla extract, salt, sugar, vegetable oil, and buttermilk until smooth. In a separate bowl, sift together cake flour, cocoa powder, baking powder, and espresso powder. Gradually fold the dry ingredients into the wet mixture until well combined.
Step 3: Whip the Egg Whites
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add a bit of sugar if desired (optional), and continue beating until stiff peaks form. Gently fold the whipped egg whites into the cake batter in three parts to maintain airiness.
Step 4: Bake the Cake
- Pour the batter into the prepared jelly roll pan and spread evenly with an offset spatula. Bake in the preheated oven for 10–12 minutes or until the top springs back when gently pressed. Do not overbake.
Step 5: Roll and Cool
- Once baked, immediately loosen the cake edges and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel and allow it to cool completely while rolled this prevents cracking later.
Step 6: Prepare the Cream Filling & Assemble
- Whip the chilled cream with sugar until stiff peaks form. In another bowl, beat the softened cream cheese until smooth, then gently fold in the whipped cream. Unroll the cooled cake, spread the filling evenly over the surface, and re-roll the cake tightly (without the towel). Wrap in plastic and refrigerate for 30 minutes.
Step 7: Make the Chocolate Topping & Finish
- Heat the heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Once the cake is chilled and set, pour or spread the ganache topping over the top. Let it set before slicing.
Notes
Nutrition Facts Of Chocolate Cake Roll Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 22g |
| Sugar | 16g |
| Protein | 4g |
| Fiber | 1g |