Chocolate Cake Roll Recipe

There's something magical about a chocolate cake roll that makes it feel like a special occasion, even on an ordinary Tuesday. The soft, airy chocolate sponge wrapped around a luscious whipped cream filling is the kind of dessert that draws gasps at the table—and for good reason.

this Recipe

I first made this cake roll during the holidays, trying to recreate a bakery treat I remembered from childhood. One bite of that rich, cocoa-infused sponge paired with the cool, fluffy cream and I was hooked. Since then, it's become my go-to dessert for birthdays, potlucks, and anytime I want to wow a crowd without spending hours in the kitchen.

This elegant yet approachable dessert comes together faster than you'd expect, and the results are pure chocolate bliss. Let’s dive into what makes this cake roll a favorite in our home.

Why You'll Love This Chocolate Cake Roll

This chocolate cake roll isn't just pretty—it’s a dreamy, melt-in-your-mouth dessert that delivers big on both flavor and presentation.

First, it’s shockingly easy to make. Even if you’ve never rolled a cake before, I’ll walk you through the process step by step. It’s one of those recipes that looks complicated but is actually totally doable with the right method.

It’s also make-ahead friendly, which is a lifesaver during busy weeks or event prep. You can assemble it the night before and store it in the fridge until serving—no last-minute scrambling required.

Another reason to love it? It’s incredibly light and not overly sweet. The airy sponge cake balances beautifully with the whipped cream filling, making each bite satisfying but not heavy.

Finally, this cake is wonderfully customizable. Dress it up with chocolate ganache, berries, or even a dusting of powdered sugar. You can also play with different fillings like Nutella or espresso cream for a fun twist.

Ready to roll? Let’s take a look at the ingredients that bring this showstopper together.

Ingredients Notes

The beauty of this chocolate cake roll lies in its simplicity. You don’t need any fancy ingredients—just a few pantry staples and a little bit of love.

Eggs are the foundation of this sponge cake. You’ll be whipping the yolks and whites separately, which gives the cake its signature light, airy texture. Make sure your eggs are at room temperature for the best volume.

Granulated sugar adds the right amount of sweetness and helps create that classic tender crumb. When beating the yolks with sugar, you’ll want to go until the mixture is thick and pale for the perfect cake structure.

Unsweetened cocoa powder is the star of the show. Choose a high-quality cocoa for deep, rich flavor. Natural cocoa works well here, but Dutch-processed will give the cake a darker color and slightly smoother taste.

All-purpose flour provides the structure, but we keep it minimal to maintain the cake’s delicate texture. Don’t skip the sifting step—it helps prevent clumps and ensures a smooth batter.

For the filling, heavy whipping cream is key. Beat it until stiff peaks form, and don’t forget a touch of powdered sugar and vanilla extract to enhance the flavor. It’s simple, classic, and oh-so-good.

You'll also need a jelly roll pan (about 10x15 inches) and a clean kitchen towel for rolling. These two tools make the process smooth and stress-free.

How To Make This Chocolate Cake Roll

Making this cake roll is easier than you think. Just follow each step carefully and don’t rush the process—especially the rolling!

Start by preheating your oven and lining your jelly roll pan with parchment paper. Lightly grease the paper so the cake doesn’t stick. While that’s going, separate your eggs and start beating the yolks with sugar until thick and ribbon-like.

In a separate bowl, sift together your cocoa powder, flour, and a pinch of salt. This not only removes lumps but also helps evenly distribute the cocoa throughout the batter. Gently fold the dry ingredients into the yolk mixture, taking care not to deflate the air you just whipped in.

Next, whip your egg whites to stiff peaks. This step gives the cake its lift and fluffy texture. Once the whites are glossy and firm, fold them into the chocolate batter in three additions. Use a light hand here—think “scoop and fold”—until no streaks remain.

Pour the batter into your prepared pan and spread it evenly. Bake for about 10-12 minutes, or until the top springs back when gently touched. While it’s baking, prepare your clean kitchen towel by dusting it generously with powdered sugar. This will prevent sticking when you roll the warm cake.

As soon as the cake is out of the oven, invert it onto the towel and carefully peel off the parchment. Starting from the short end, gently roll the cake up in the towel and let it cool completely. This step “trains” the cake to hold its rolled shape without cracking.

Once cooled, unroll the cake and spread your whipped cream filling evenly across the surface. Then, re-roll it gently and place seam-side down. Chill it in the fridge for at least an hour to set. The final result? A gorgeous, swirled cake ready to slice and serve.

Storage Options

This cake roll stores beautifully, making it ideal for prepping ahead of time.

If you're planning to serve it within a day or two, keep it wrapped tightly in plastic wrap and store it in the refrigerator. The whipped cream will stay fresh, and the cake may even taste better the next day as the flavors meld.

For longer storage, you can freeze the cake roll. Wrap it in plastic, then in foil, and store it in the freezer for up to 2 months. Let it thaw overnight in the fridge before slicing.

Leftovers (if you have any!) should also be stored in the fridge in an airtight container. For best texture, enjoy within 3 days.

To reheat individual slices, it's best to simply let them sit at room temperature for 10–15 minutes. Microwaving is not recommended, as it can affect the cream filling.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. Whether you’re out of an ingredient or just want to shake things up, here are a few fun ways to make it your own.

For the filling, try folding in a few tablespoons of Nutella or peanut butter for a richer, nuttier flavor. You can also add a splash of espresso to the whipped cream for a mocha twist.

Want to make it festive? Add a layer of raspberry jam or cherry preserves beneath the whipped cream for a fruity contrast. It adds a gorgeous pop of color and flavor.

The cake itself can also be adapted. If you're gluten-free, try using a 1:1 gluten-free flour blend. Just be sure to sift well and avoid overmixing.

Craving something extra indulgent? Top the cake with a layer of chocolate ganache or a drizzle of salted caramel before serving. A dusting of cocoa powder or powdered sugar also makes a lovely, simple finish.

Don’t be afraid to experiment. Once you master the basic roll technique, the possibilities are endless. Every version feels like a brand-new dessert!

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