Indulgent Chocolate Caramel Cream Roll Recipe: A Delectable Dessert You Can’t Resist
If you're looking for a dessert that's sure to impress and leave everyone craving more, look no further than the luxurious Chocolate Caramel Cream Roll. This decadent treat combines the richness of chocolate, the sweetness of caramel, and the light, fluffy texture of whipped cream, all rolled into one beautiful dessert. Whether you're preparing it for a special occasion or just to treat yourself, this recipe is worth every bite. Read on to discover everything you need to know about creating this mouthwatering dessert, from ingredients to tips for perfecting every step.
What is a Chocolate Caramel Cream Roll?
A Chocolate Caramel Cream Roll is a sponge cake-based dessert where a soft, moist chocolate cake is rolled with luscious caramel sauce and fluffy whipped cream. It’s then wrapped, chilled, and sliced into spirals, revealing layers of pure indulgence. This dessert is popular for its stunning appearance and its harmonious combination of flavors that melts in your mouth.
Ingredients List for Chocolate Sponge Cake
To get started, you’ll need a few key ingredients to make the sponge cake, which will be the base of your chocolate roll. A well-made sponge cake is light, fluffy, and pliable enough to roll without cracking.
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ⅓ cup all-purpose flour (sifted)
- ⅓ cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil (optional, for extra moisture)
- 1 teaspoon vanilla extract
Ingredients List for Caramel and Cream Filling
The star of the filling is the homemade or store-bought caramel sauce paired with sweetened whipped cream. These components will give the dessert a smooth, velvety texture and flavor balance.
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (to sweeten the whipped cream)
- 1 teaspoon vanilla extract (for the whipped cream)
- ½ cup caramel sauce (store-bought or homemade)
Optional for Garnish:
- Chocolate shavings
- Sea salt flakes
- Extra caramel drizzle
Substitutions and Variations
- Flour substitutes: For a gluten-free version, swap out the all-purpose flour with a gluten-free baking mix or almond flour. Keep in mind that the texture may change slightly, but it will still taste amazing.
- Cocoa variations: You can use Dutch-process cocoa for a richer, more intense chocolate flavor.
- Caramel alternatives: If you prefer, you can switch out caramel for dulce de leche or even a chocolate ganache filling for a double-chocolate version.
- Cream variations: Add a hint of flavor to your whipped cream by incorporating a dash of cinnamon, coffee extract, or even a flavored liqueur like Kahlúa or Baileys.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, it's time to move on to the baking process. Follow these steps carefully to create a perfect Chocolate Caramel Cream Roll.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper to prevent the cake from sticking.
Step 2: Prepare the Sponge Cake Batter
In a large mixing bowl, whisk the eggs and sugar together on medium-high speed for about 5 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract and whisk to combine.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix, as this can deflate the batter.
Step 3: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the cake springs back when gently touched. The sponge cake will be thin but should bake quickly and evenly.
Step 4: Roll the Cake
While the cake is still warm, carefully lift it from the pan using the parchment paper. Gently roll the cake (with the parchment paper still attached) from the short side into a tight roll. Let it cool completely, rolled up, to prevent cracking later when adding the filling.
Step 5: Prepare the Whipped Cream
While the cake is cooling, beat the heavy whipping cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form. Be careful not to overwhip, or the cream will become grainy.
How to Cook the Chocolate Caramel Cream Roll: A Step-by-Step Guide
Once the cake has cooled, it’s time to assemble the roll. Follow these instructions for a flawless assembly:
Step 1: Unroll the Cake
Gently unroll the cooled sponge cake and remove the parchment paper. Be careful during this step, as you want to avoid any cracks.
Step 2: Spread the Caramel Sauce
Using a spatula, spread an even layer of caramel sauce over the entire surface of the unrolled cake. Be generous with the caramel to ensure every bite is filled with sweetness.
Step 3: Add the Whipped Cream
Next, spread a thick layer of the whipped cream over the caramel. The combination of the creamy texture with the sticky caramel is what makes this dessert so irresistible.
Step 4: Roll It Back Up
Carefully roll the cake back up, this time without the parchment paper. Roll it as tightly as possible without squeezing out the filling. Once rolled, wrap it in plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the roll set.
Common Mistakes to Avoid
- Overbaking the cake: This is one of the most common issues with roll cakes. Overbaking will make the sponge dry and prone to cracking when you try to roll it.
- Not rolling the cake while warm: Rolling the cake while it's still warm helps to "train" it into shape, so it won't break when filled later.
- Overwhipping the cream: Stop whipping as soon as stiff peaks form. Overwhipping can result in grainy whipped cream that doesn't spread smoothly.
Serving and Presentation Tips
When it’s time to serve your Chocolate Caramel Cream Roll, the presentation is almost as important as the flavor. Here are some tips to make it look as amazing as it tastes:
How to Serve Chocolate Caramel Cream Roll
- Slice the roll using a serrated knife for clean cuts.
- Serve chilled for the best texture and flavor contrast between the fluffy cream and the rich cake.
- Garnish with a drizzle of extra caramel sauce, chocolate shavings, or a sprinkle of sea salt flakes for added flair.
Presentation Ideas for Chocolate Caramel Cream Roll
- Serve on a white platter to make the rich chocolate color pop.
- Dust the top with a little powdered sugar or cocoa powder for a professional touch.
- Add edible flowers or fresh berries to the plate for a vibrant, seasonal garnish.
Chocolate Caramel Cream Roll Recipe Tips
- Timing is key: Have your filling ready before the cake comes out of the oven, so you can move quickly during the assembly process.
- Chill before slicing: Always chill the roll for at least an hour (or overnight) before slicing to allow it to set, making it easier to cut without losing its shape.
- Experiment with fillings: Once you master this recipe, feel free to switch up the filling. Try adding a layer of fruit preserves, Nutella, or even peanut butter.
Frequently Asked Questions (FAQs)
Q: Can I freeze the Chocolate Caramel Cream Roll?
A: Yes! You can freeze the roll for up to 2 months. Simply wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator before serving.
Q: Can I make this recipe ahead of time?
A: Absolutely. In fact, it’s best to make it the day before to allow the flavors to develop. Just store it in the refrigerator until you’re ready to serve.
Q: What if my cake cracks?
A: If your cake cracks while rolling, don’t worry! Just use whipped cream or extra caramel sauce to cover up any imperfections.
Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel works well, but homemade caramel will give it a more personal touch and richer flavor.
Conclusion
Creating a Chocolate Caramel Cream Roll is easier than it looks, and the results are well worth the effort. From the light, fluffy sponge to the rich caramel and whipped cream filling, every bite is pure indulgence. Follow the steps closely, avoid common mistakes, and you'll have a show-stopping dessert that’s perfect for any occasion. Don't be afraid to get creative with the variations and presentation – this dessert is as versatile as it is delicious!
PrintChocolate Caramel Cream Roll Recipe
ndulge in this irresistible Chocolate Caramel Cream Roll recipe featuring a fluffy chocolate sponge cake, smooth caramel cream filling, and a light whipped cream topping. This dessert is ideal for any occasion, combining the richness of chocolate with the sweetness of caramel for an unforgettable treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
- 4 eggs
- ½ cup sugar
- ¼ cup cocoa powder
- ¼ cup all-purpose flour
- 1 tsp baking powder
- 1 cup heavy cream (for filling)
- ½ cup caramel sauce
- ½ tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until thick. Sift cocoa, flour, and baking powder, fold into egg mixture.
- Spread batter evenly on pan. Bake for 10-12 minutes.
- Invert cake onto a towel, roll up, and cool completely.
- Whip cream with vanilla and fold in caramel sauce for filling.
- Unroll cake, spread filling, and roll back up.
- Dust with powdered sugar before serving.
Notes
- Ensure cake is completely cool before adding the filling to prevent melting.
- You can drizzle extra caramel on top for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 85 mg
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