Name: Chocolate Cake Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs; ¾ cup granulated sugar; 1 tsp vanilla extract; 2 tbsp vegetable oil; ¼ cup milk; Powdered sugar (for dusting); 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract

Here's a rich and indulgent chocolate cake roll recipe that’s perfect for any occasion. Whether you're baking for a holiday gathering or just satisfying a chocolate craving, this dessert will impress with its soft, spongy cake and luscious filling.

I remember the first time I attempted a cake roll—it seemed intimidating, but once I got the hang of it, I couldn’t stop making them. The secret is in the technique, and I’ll walk you through each step so you can master this beautiful dessert with ease.

Why You'll Love This Chocolate Cake Roll

This chocolate cake roll is a showstopper in both taste and appearance. Once you slice into the delicate swirl of moist chocolate cake and creamy filling, you’ll understand why it’s a favorite.

First, it’s surprisingly easy to make. Although it looks fancy, the process is straightforward, and I’ll share tips to help you roll the cake without cracks.

It’s also incredibly versatile. You can switch up the filling flavors, drizzle it with ganache, or dust it with powdered sugar for an elegant finish.

Another bonus? This dessert can be made ahead of time. The cake roll actually tastes better after a few hours in the fridge, making it a stress-free option for entertaining.

Ingredients Notes

The success of this cake roll starts with high-quality cocoa powder. Dutch-processed cocoa gives the cake a deep, rich chocolate flavor, while natural cocoa results in a slightly lighter taste. Either will work, but for a more intense chocolate experience, go with Dutch-processed.

Eggs play a crucial role in this recipe, providing structure and ensuring the sponge cake is light and airy. Beating them thoroughly with sugar helps create the volume needed for a perfectly rolled cake.

For the filling, I love using heavy whipping cream combined with powdered sugar and vanilla. This creates a light, fluffy contrast to the rich chocolate cake. If you prefer, you can swap it for cream cheese or chocolate ganache for an even more decadent treat.

A touch of baking powder gives the cake just the right amount of lift. Because this is a sponge-style cake with no butter or oil, the small amount of leavening helps maintain its soft texture.

Lastly, a good kitchen towel is key for rolling the cake while it’s still warm. This prevents cracks and helps the cake hold its shape as it cools.

How To Make This Chocolate Cake Roll

Start by preheating your oven to 350°F and lining a jelly roll pan with parchment paper. A light spray of nonstick baking spray ensures the cake releases smoothly.

In a large bowl, beat the eggs and sugar until the mixture is pale and thick. This takes about 3–5 minutes with an electric mixer. The volume you create here is essential for a fluffy, flexible sponge.

Next, sift together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Once combined, pour it into the prepared pan, spreading it evenly to the edges.

Bake for about 10–12 minutes, just until the cake springs back when lightly pressed. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. This will prevent sticking when rolling the cake.

As soon as the cake is done, turn it out onto the towel and carefully peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely in this rolled shape to prevent cracks.

Once the cake is cool, unroll it gently and spread the whipped cream filling evenly over the surface. Re-roll the cake (without the towel) and place it seam-side down. Chill for at least an hour before slicing for the best texture.

Storage Options

To keep your chocolate cake roll fresh, store it in an airtight container in the refrigerator. It will stay soft and delicious for up to 3 days.

For longer storage, you can freeze the cake roll. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. When ready to serve, let it thaw in the fridge for several hours before slicing.

If you need to refresh the cake after refrigerating, let it sit at room temperature for about 15 minutes before serving. This brings back its soft, melt-in-your-mouth texture.

Variations and Substitutions

One of the best things about a chocolate cake roll is how customizable it is. If you love mocha flavors, add a teaspoon of espresso powder to the cake batter to enhance the chocolate taste.

For a holiday twist, try a peppermint filling by mixing crushed candy canes into the whipped cream. A drizzle of chocolate ganache on top makes it even more festive.

Want a dairy-free option? Swap the heavy cream for coconut whipped cream and use dairy-free chocolate for the cocoa powder. The result is just as light and delicious.

If you're a fan of fruit and chocolate, spread a thin layer of raspberry jam before adding the whipped cream. The tartness balances the richness beautifully.

No matter how you customize it, this chocolate cake roll will be a stunning and delicious addition to your dessert table. Enjoy!