Chocolate Roll Cake Recipe
This Chocolate Roll Cake is a showstopper dessert that’s as delightful to eat as it is to look at! Imagine tender, airy chocolate sponge wrapped around a cloud of vanilla whipped cream—each bite melts in your mouth in the most satisfying way. It’s surprisingly simple to make, yet always feels like a special occasion treat. Whether you’re impressing guests or treating yourself to a cozy sweet moment, this cake has a whimsical charm that makes it impossible to resist. Trust me, once you’ve tried making Chocolate Roll Cake at home, you’ll find any excuse to whip one up again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in giving your cake its rich chocolate flavor, featherlight texture, and beautiful swirl. The great news? You probably have most of these pantry staples on hand already. Here’s what you’ll need, plus why each is important:
- All-purpose flour: Gives the cake its structure while still keeping it light and tender.
- Unsweetened cocoa powder: Adds deep chocolate flavor—choose a high-quality one for the best color and taste.
- Baking powder: Helps the cake sponge rise and stay fluffy.
- Salt: Balances all the sweetness and intensifies the chocolate.
- Large eggs: The key to a sponge that’s both poofy and pliable for rolling—don’t skip on whipping them well!
- Granulated sugar: Sweetens the cake and helps stabilize the whipped eggs for that perfect lift.
- Vanilla extract: Lends gentle warmth and complements the chocolate beautifully.
- Vegetable oil: Keeps the cake moist and easy to roll, without adding extra heaviness.
- Whole milk: Adds moisture to the batter and an especially tender crumb.
- Powdered sugar (for dusting): Not only prevents sticking when rolling, but adds a classic decorative finish.
- Heavy whipping cream: Whipped to soft clouds for the dreamiest filling.
- Powdered sugar (for cream): Sweetens the whipped cream just right.
- Vanilla extract (for cream): Infuses every bite of filling with cozy flavor.
How to Make Chocolate Roll Cake
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F so it’s ready for action. Then, line a 10×15-inch jelly roll pan with parchment paper and give it a light coating of grease. That parchment is your ticket to flawless release and perfect rolling later.
Step 2: Mix the Dry Ingredients
Sift together the flour, unsweetened cocoa powder, baking powder, and salt into a large bowl. Sifting might seem old-fashioned, but it’s really the best way to avoid lumps and ensure that every slice of cake is melt-in-your-mouth smooth.
Step 3: Whip Eggs and Sugar Until Fluffy
Grab a separate, large bowl and beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is pale, thick, and doubled in volume. This step is crucial for an ultra-light, rollable sponge that’s the hallmark of a great Chocolate Roll Cake.
Step 4: Add the Flavors and Wet Ingredients
Gently mix in the vanilla extract, vegetable oil, and whole milk to the egg mixture. Remember to fold, not beat, so you keep all that lovely air you just whipped in for a delicate texture.
Step 5: Combine and Pour the Batter
Fold the sifted dry mixture into your wet ingredients with a gentle hand, mixing just until you no longer see dry flour. Now, pour the batter into the prepared pan, spreading it out into even corners for a uniform bake.
Step 6: Bake to Chocolatey Perfection
Slide your pan into the oven and bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back lightly at a touch—it should be soft, not stiff or dry.
Step 7: Roll While Warm
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it liberally with powdered sugar. As soon as your cake is out of the oven, invert it onto the towel, peel off the parchment, and gently—yet confidently—roll the cake up with the towel from the short end. Let it cool completely; rolling while warm keeps the Chocolate Roll Cake crack-free and perfectly shaped.
Step 8: Whip the Cream Filling
Using a hand mixer or stand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This snowy-white whipped cream is ready to be the luscious center of your Chocolate Roll Cake.
Step 9: Fill, Roll, and Finish
Carefully unroll your cooled cake. Spread the whipped cream in an even layer, then gently roll the cake back up—this time without the towel. Set seam side down, dust with powdered sugar, and admire your masterpiece. Chill the cake before slicing for the sharpest, prettiest spirals.
How to Serve Chocolate Roll Cake
Garnishes
A simple dusting of powdered sugar is classic, but you can go all out with chocolate shavings, a drizzle of melted chocolate, or even a scattering of fresh berries. Each option adds visual flair and a pop of flavor that makes the Chocolate Roll Cake practically jump off the plate.
Side Dishes
This cake is pure decadence on its own, but if you want to turn dessert into a truly memorable event, try serving slices with a scoop of vanilla bean ice cream or a dollop of tangy crème fraîche. Even a handful of sweet cherries or sliced strawberries alongside the cake will keep things light and fresh.
Creative Ways to Present
For a festive gathering, slice the Chocolate Roll Cake into rounds and fan them out on a platter. Alternatively, serve individual slices with a wedge of orange or a curl of chocolate on top for that elegant, bakery-style finish. Mini roll-ups sliced into “swiss roll sushi” are always a hit at parties or little hands’ snack time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Roll Cake tightly wrapped in plastic wrap or an airtight container in the refrigerator. It’ll stay fresh and moist for up to three days, so you can sneak a sweet bite whenever you need a pick-me-up.
Freezing
If you want to make your cake ahead, you’re in luck. The Chocolate Roll Cake freezes beautifully! Wrap the whole cake or individual slices in plastic, followed by aluminum foil, and freeze for up to one month. Thaw in the fridge overnight for the best texture.
Reheating
No heavy-duty reheating required for this treat, but if you find your chilled cake a bit too firm, simply let slices sit at room temperature for 10-15 minutes before serving. This brings out the soft texture and best flavors.
FAQs
Why did my cake crack when I rolled it?
This usually means the cake was overbaked or rolled after it cooled. Rolling the Chocolate Roll Cake while it’s hot keeps the sponge flexible and crack-free.
Can I use a different filling?
Definitely! While the vanilla whipped cream is classic (and dreamy), switch it up with a chocolate ganache, coffee-flavored cream, or even a thin layer of raspberry jam for fun variations.
Is it possible to make this cake gluten free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just be aware that it may alter the texture slightly, but the result is still a wonderfully delicious Chocolate Roll Cake.
What’s the best way to achieve clean, sharp slices?
Chill the cake thoroughly before slicing, and use a sharp, serrated knife wiping it clean between cuts. This keeps your swirls looking showstoppingly neat.
Can I double the recipe for a larger crowd?
Absolutely! Prepare two pans and bake side by side for a double batch. Just make sure not to overcrowd the pans in your oven so they bake evenly.
Final Thoughts
If you’ve never tried making a Chocolate Roll Cake from scratch, now’s your moment—it’s so much easier than you think, and the results are endlessly rewarding. Share it with friends, family, or just keep it as your secret weekend treat. Go ahead, roll up a little happiness and enjoy every slice!
Print
Chocolate Roll Cake Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Roll Cake. A light and fluffy chocolate sponge cake rolled with sweet whipped cream, this dessert is perfect for any occasion.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat Eggs and Sugar: In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract, vegetable oil, and milk, mixing gently.
- Combine Wet and Dry Ingredients: Fold in the dry ingredients until just incorporated. Pour batter into the prepared pan and bake for 10-12 minutes.
- Roll Cake: Invert the baked cake onto a powdered sugar-dusted kitchen towel, roll it up, and let it cool completely.
- Whip Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Unroll the cooled cake, spread whipped cream, and roll it back up. Dust with powdered sugar before serving.
Notes
- You can add cocoa to the whipped cream for a chocolate filling or use a chocolate ganache for an extra indulgent version.
- Refrigerate before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
