The Ultimate Chocolate Cake Roll Recipe: Fluffy & Decadent Bliss

Decadent desserts often surprise us with their elegant simplicity, and this chocolate cake roll recipe weaves magic into every delectable slice.

Soft chocolate sponge transforms into a delightful spiral that melts in your mouth.

Rich cream filling adds luxurious depth to each tender bite.

Professional bakers and home cooks alike adore this show-stopping dessert that looks complex but comes together with surprising ease.

The rolling technique might seem intimidating, yet becomes second nature after one attempt.

Chocolate enthusiasts will fall in love with this classic Swiss-style roll that promises to become a new favorite in your dessert repertoire.

You won’t be able to resist cutting a slice of this beautiful chocolate masterpiece.

FAQs

• Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. Wrap it tightly in plastic wrap and store in the refrigerator until ready to serve.

• Is this cake roll gluten-free?

No, the recipe uses regular flour. To make it gluten-free, you’ll need to substitute the all-purpose flour with a gluten-free flour blend.

• How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and use a clean towel dusted with powdered sugar to help prevent cracking. Be gentle and roll from the short end.

• Can I freeze the chocolate cake roll?

Yes, you can freeze the cake roll for up to 2 months. Wrap it securely in plastic wrap and then in aluminum foil before freezing.

Chocolate Cake Roll – Why It’s a Favorite

• Whip Up Quickly: Perfect for bakers wanting a delightful dessert without spending hours in the kitchen.
• Impress Guests Easily: Looks fancy and professional but actually simple to make with basic ingredients.
• Versatile Dessert Delight: Great for birthdays, potlucks, family gatherings, or just a sweet weekend treat that everyone will love.
• Master Baking Skills: Teaches essential cake rolling technique that boosts confidence in home baking adventures.

Chocolate Cake Roll Ingredient Checklist

• Flour: A key structural ingredient that provides the cake's foundation.
• Cocoa Powder: Delivers rich chocolate flavor and dark color to the cake.
• Eggs: Provide structure, moisture, and help bind the cake ingredients together.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Vanilla Extract: Adds depth and warmth to the chocolate flavor.
• Vegetable Oil: Keeps the cake moist and tender.
• Milk: Contributes to the cake's soft texture and helps blend ingredients.

• Powdered Sugar, Heavy Cream, Vanilla Extract: Create a light and creamy whipped filling for the cake roll.
• Clean Towel, Powdered Sugar: Help prevent sticking and assist in rolling the warm cake.

Rolling Up a Chocolate Cake Roll Easily

Step 1: Prepare Baking Pan and Oven

Preheat the oven to 350°F.

Line a jelly roll pan with parchment paper, making sure it covers the pan completely with smooth edges for easy cake removal.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until lumps are gone and the mixture is uniform.

Step 3: Blend Wet Ingredients

Beat eggs and sugar until thick and pale yellow.

Add vanilla extract, vegetable oil, and milk, mixing until smooth and fully combined.

Step 4: Combine Cake Batter

Gently fold the dry ingredients into the wet mixture using a spatula.

Mix carefully to avoid flour pockets, blending until the batter is smooth and evenly colored.

Step 5: Bake Cake Base

Pour the batter into the prepared pan and spread evenly.

Bake for 10-12 minutes until the cake springs back when touched and edges start to pull away from the pan.

Step 6: Create Cake Roll Shape

Dust a clean kitchen towel with powdered sugar.

Turn the warm cake onto the towel and gently roll it from the short end.

Let it cool completely while rolled.

Step 7: Prepare Whipped Cream Filling

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light, fluffy filling.

Step 8: Assemble Chocolate Cake Roll

Unroll the cooled cake carefully.

Spread the whipped cream evenly over the surface, then re-roll gently to form a tight but not compressed roll.

Dust with powdered sugar before serving.

Tips for a Perfectly Rolled Cake

• Use a thin, clean kitchen towel dusted with powdered sugar to prevent sticking and create smooth, even cake rolls.
• Cool the cake slightly before rolling to prevent cracking and ensure a flexible, seamless texture.
• Chill your mixing bowl and whisk beforehand to help heavy cream whip faster and create more stable, fluffy peaks.
• Sift cocoa powder to eliminate lumps and ensure a smooth, even chocolate flavor throughout the cake batter.
• Wrap the cake roll tightly in plastic wrap and refrigerate to maintain moisture and freshness for up to 3 days.

Fun Variations for Cake Roll Fillings

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend to create a celiac-friendly version without compromising taste.
• Dairy-Free Alternative: Swap heavy cream with coconut cream and use non-dairy milk for a lactose-intolerant friendly cake roll that maintains a rich, creamy texture.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, reducing overall calories while keeping the cake's decadent chocolate flavor.
• Vegan Chocolate Roll: Use flax eggs instead of regular eggs, plant-based milk, and coconut whipped cream to craft a completely plant-based dessert that's equally indulgent.

How to Serve a Chocolate Cake Roll

• Elegant Dessert Plating: Dust the chocolate cake roll with a light snowfall of powdered sugar and slice into delicate rounds that showcase the creamy filling.
• Party-Perfect Presentation: Arrange cake roll slices on a decorative platter with fresh berries like raspberries or strawberries to add vibrant color and tangy contrast.
• Decadent Companion Treats: Serve alongside a scoop of vanilla ice cream or a drizzle of warm chocolate sauce to elevate the dessert experience with rich, complementary flavors.
• Coffee Pairing Delight: Complement the chocolate cake roll with a steaming espresso or cappuccino, creating a classic European-style dessert moment that highlights the cake's rich chocolate notes.

Storing Chocolate Cake Rolls to Keep Them Fresh

• Store the cake roll wrapped tightly in plastic wrap for up to 3 days. Keep in an airtight container to maintain moisture and prevent drying out.
• Wrap the cake roll securely in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut remaining cake into individual portions, wrap each slice separately for easy grab-and-go treats. Keeps fresh in the refrigerator for 2-3 days.
• Warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent the cake from becoming tough or rubbery.

Chocolate Cake Roll Recipe

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4.7 from 35 reviews

• Total Time: 32 minutes
• Yield: 8 1x

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Description

Indulgent chocolate cake roll from Swiss pastry traditions weaves rich cocoa charm through delicate sponge layers. Sweet spirals of creamy filling invite chocolate enthusiasts to savor each luxurious, silky bite.

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Ingredients

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Cake Base:

• 4 large eggs
• 3/4 cup (170 grams) granulated sugar
• 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:

• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1/4 cup (60 milliliters) milk

Cream and Dusting:

• 1 cup (240 milliliters) heavy whipping cream
• 2 tablespoons powdered sugar
• Powdered sugar (for dusting)

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Instructions

1. Prepare the oven at 350°F and line a jelly roll pan with parchment paper, ensuring complete coverage.
2. Combine flour, cocoa powder, baking powder, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
3. In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes pale and forms thick ribbons when lifted.
4. Incorporate vanilla, oil, and milk into the egg mixture, blending until smooth and uniform.
5. Delicately fold dry ingredients into the wet mixture, using gentle circular motions to maintain the batter’s airiness.
6. Transfer batter to the prepared pan, using a spatula to spread evenly and create a thin, consistent layer.
7. Bake for 10-12 minutes, checking for a springy texture and slight pulling away from pan edges.
8. Immediately after removing from oven, dust a clean kitchen towel with powdered sugar and carefully transfer the warm cake onto it.
9. Gently roll the cake with the towel, starting from the short end, and allow to cool completely to room temperature.
10. Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form, creating a light and airy filling.
11. Carefully unroll the cooled cake, spread the whipped cream filling evenly, and re-roll without the towel.

Notes

• Dust the towel generously with powdered sugar to prevent the cake from sticking and make unrolling easier.
• Allow the cake to cool completely before filling to ensure the cream doesn’t melt and maintains its structure.
• For a gluten-free version, swap regular flour with almond or gluten-free flour blend, keeping the same measurements.
• Try different cream fillings like chocolate ganache, fruit preserves, or flavored whipped cream to add variety and personal touch.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 214 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 85 mg