Chocolate Cake Roll Recipe

Meet the Chocolate Cake Roll: an irresistibly tender, deeply chocolaty dessert with soft sponge, cloud-like whipped cream, and a delicate ganache topping for a flourish. If you’ve never tried making one, don’t worry—this is the type Dessert. The beauty of the Chocolate Cake Roll is that it delivers dreamy flavor and texture in every swirl, while still being light and satisfying. Whether you’re a baking novice or an old pro, this classic will have everyone swooning at first bite.

this Recipe

Ingredients You’ll Need

The ingredients for a Chocolate Cake Roll are marvelously simple yet vital for achieving that classic taste and billowy texture. Each one has a role to play—creating a sponge that’s flexible enough to roll and a filling that’s decadently rich but not heavy.

• 4 large eggs, room temperature: Beat these until thick—they give your sponge its structure and beautiful rise.
• 3/4 cup granulated sugar: The right level of sweetness for both cake and rolling ease.
• 1 teaspoon vanilla extract: Adds a subtle floral note that enhances chocolate flavor.
• 1/4 cup whole milk: Keeps the cake moist and tender—don’t skip it!
• 1/4 cup vegetable oil: Provides melt-in-your-mouth softness and flexibility for rolling.
• 1/2 cup all-purpose flour: Just enough to bind without weighing the cake down.
• 1/4 cup unsweetened cocoa powder: The chocolate star of the show—go for a high-quality powder if possible.
• 1 teaspoon baking powder: Ensures the sponge rises gently.
• 1/4 teaspoon salt: Balances the sweetness and elevates deep chocolate tones.
• 1 cup heavy whipping cream (filling): Whips up into billows of filling that pair perfectly with the cake.
• 1/4 cup powdered sugar (filling): Dissolves smoothly for a dreamy, not-too-sweet cream.
• 1 teaspoon vanilla extract (filling): Lends classic flavor to the cream.
• 1/2 cup semisweet chocolate chips (topping, optional): Perfect for a glossy ganache top—totally worth the extra step.
• 1/4 cup heavy cream (topping, optional): Creates a silky ganache that drapes beautifully.

How to Make Chocolate Cake Roll

Step 1: Prepare the Pan and Preheat

Start by heating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and give it just a light grease—this is key for a flawless release later. A good pan prep is the first step to a perfectly rolled Chocolate Cake Roll.

Step 2: Whip the Eggs and Sugar

In a large bowl, use an electric mixer to beat the eggs for 3 to 5 minutes—as they become thick and pale, they’ll create a lofty, flexible cake. Gradually add granulated sugar, then keep beating to ensure the sugar fully incorporates, leaving you with a beautiful, ribbony mixture.

Step 3: Blend in the Liquids

Mix in the vanilla extract, whole milk, and vegetable oil. Each of these liquids adds moisture and a subtle depth without weighing down the batter, promising a cake that stays soft and supple for rolling.

Step 4: Fold in Dry Ingredients

Sift together the flour, unsweetened cocoa powder, baking powder, and salt in a separate bowl. Gently fold these dry ingredients into the egg mixture using a spatula. Go slowly and stop as soon as the batter comes together—overmixing can toughen your chocolate sponge.

Step 5: Bake the Sponge

Pour the airy batter into your prepared pan, spreading it in an even layer all the way to the corners. Bake for 10 to 12 minutes; the cake is done when it springs back lightly to your touch. Overbaking dries it out, so keep a close eye!

Step 6: Roll While Warm

Immediately when the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper. Then, starting from a short end, roll up the cake and towel together. This “memory roll” ensures your Chocolate Cake Roll will keep its swirl without cracking later. Let it cool completely.

Step 7: Make the Whipped Cream Filling

While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until you get stiff peaks. You want a lush, spreadable cream—not too soft, not overbeaten.

Step 8: Fill and Re-Roll

Gently unroll your cooled cake, spread the whipped cream filling evenly across the surface, and carefully roll it up again (this time without the towel). Use gentle hands and enjoy watching the swirl come together!

Step 9: Topping with Ganache (Optional)

For a glossy bakery finish, heat 1/4 cup cream until steaming, pour it over chocolate chips, and let it sit a minute. Stir until smooth and then drizzle or spread over the top. It elevates your Chocolate Cake Roll from homemade to “how did you do that?”

How to Serve Chocolate Cake Roll

Garnishes

Dust your Chocolate Cake Roll with a flurry of powdered sugar for a snow-dusted look, or a sprinkle of cocoa powder for extra chocolate drama. A few fresh berries or chocolate curls add that special-occasion pizzazz.

Side Dishes

Serve a slice of Chocolate Cake Roll with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the rich chocolate. A handful of fresh raspberries or strawberries add a pop of color, and a touch of tanginess balances every bite.

Creative Ways to Present

Slice your Chocolate Cake Roll into thick, generous spirals and fan them out on a platter. For a dessert board, cut into bite-sized rounds and arrange with fresh berries and nuts. You can even layer slices in a glass with whipped cream and fruit for a Chocolate Cake Roll parfait—so fun!

Make Ahead and Storage

Storing Leftovers

Simply wrap your Chocolate Cake Roll well in plastic wrap or store in an airtight container in the fridge. It keeps its luscious texture for up to 3 days and actually slices even better after a bit of chilling.

Freezing

If you’d like to freeze, wrap the whole roll (no toppings) tightly in plastic wrap and then foil. Store in the freezer for up to 2 months; defrost in the refrigerator overnight before serving. Add your ganache or final toppings after it thaws for the freshest flavor.

Reheating

This cake is meant to be served chilled or at room temperature, so there’s no need to reheat. If your Chocolate Cake Roll is frozen, let it thaw overnight in the fridge. The sponge will be just as soft and the cream just as dreamy as when you first made it.

FAQs

What if I don’t have a jelly roll pan?

A standard rimmed baking sheet (approx. 10×15 inches) works perfectly—just make sure the sides are high enough to keep the batter contained and the parchment reaches all corners for easy release.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm with a towel ensures it “remembers” the shape, reducing the risk of cracks. Also, handle it gently and don’t overbake, which can make the sponge too dry.

Can I flavor the filling in different ways?

Absolutely! Swap in almond, peppermint, or orange extract for a fun twist. You can also fold in finely chopped berries, chocolate shavings, or citrus zest to customize the Chocolate Cake Roll to your taste.

Is the ganache topping necessary?

Not at all—it’s delicious and adds elegance, but your Chocolate Cake Roll will taste wonderful even without it. A dusting of powdered sugar or cocoa is a lovely, classic finish.

Can I make this cake roll gluten-free?

Yes! Use your favorite 1-to-1 gluten-free flour blend in place of all-purpose flour. Just make sure all your other ingredients are certified gluten-free, and your Chocolate Cake Roll will still be wonderfully tender.

Final Thoughts

Once you slice into this Chocolate Cake Roll and see that perfect spiral, you’ll understand why it’s such a beloved classic. It’s a joy to make, a delight to eat, and bound to wow anyone lucky enough to share it with you. Give it a try—there’s just something magical about that first bite!

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