I am so excited to share this delightful Chocolate Cake Roll Recipe with you! This dessert is the perfect marriage of a light, airy chocolate sponge cake and a luscious, creamy filling that will have everyone asking for seconds. The way the cake rolls up with a dusting of powdered sugar is not only beautiful but also a testament to its moist, tender crumb. Whether you’re making this treat for a special occasion or just to brighten your day, this Chocolate Cake Roll Recipe is sure to become one of your all-time favorites.
Ingredients You’ll Need
All the ingredients in this recipe are simple, pantry-friendly staples that combine to create a masterpiece of flavor and texture. Each element plays a crucial role, from the eggs that ensure the cake’s fluffiness to the cocoa powder delivering that deep chocolate richness.
- 3 large eggs, room temperature: Eggs provide structure and create a light, airy sponge when whipped properly.
- 1 cup (200g) granulated sugar: Adds sweetness and helps with the cake’s delicate crumb.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1/2 cup (60g) all-purpose flour: The base for the cake’s soft texture.
- 1/3 cup (40g) unsweetened cocoa powder: Gives the cake its rich chocolatey color and flavor.
- 1 teaspoon baking powder: Helps the cake rise slightly without becoming too dense.
- 1/4 teaspoon salt: Balances the sweetness and intensifies chocolate flavor.
- Powdered sugar, for dusting: Prevents sticking when rolling and adds a touch of elegance.
- 1 cup (240ml) heavy cream: Whipped into a silky filling, contributing richness and smoothness.
- 1/4 cup (30g) powdered sugar: Sweetens the cream filling just right.
- 1 teaspoon vanilla extract: Adds fragrance and complements the creamy filling perfectly.
- 4 oz (115g) cream cheese, softened: Brings tang and creaminess for balance.
- 1/2 cup (120g) mascarpone or ricotta cheese (optional): Optional for an extra luscious, velvety filling.
How to Make Chocolate Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then give the parchment a light greasing as well. This prep ensures your cake bakes evenly and rolls out without sticking, a crucial step to nail this recipe perfectly.
Step 2: Combine Your Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting is important because it prevents lumps and evenly distributes these dry ingredients. Set this mixture aside while you whip up the eggs and sugar.
Step 3: Whip Eggs and Sugar to Fluffy Perfection
Using an electric mixer, beat your eggs and granulated sugar on high speed until the mixture becomes light, fluffy, and pale—about 5 to 7 minutes. This aeration is what gives the cake its delicate texture. After that, mix in the vanilla extract to bring everything together.
Step 4: Gently Fold in the Dry Ingredients
Now for the careful part: gradually fold the dry ingredient mixture into the egg mixture using a spatula or spoon. Be gentle and patient—scooping and folding ensures you keep all that beautiful air in the batter. This step defines the tender crumb of your Chocolate Cake Roll Recipe.
Step 5: Pour and Smooth the Batter
Pour the airy batter into your prepared jelly roll pan and use a spatula to spread it evenly. An even layer will bake consistently and make rolling much easier later on.
Step 6: Bake Until Just Done
Bake the cake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake soft and pliable for rolling.
Step 7: Roll the Cake While Warm
Immediately after baking, dust a clean kitchen towel with powdered sugar and turn the cake out onto it, peeling off the parchment paper. Roll the cake up with the towel while it’s still warm. This prevents cracking later and forms the signature swirl of your chocolate cake roll. Let the rolled cake cool completely before unrolling and filling.
How to Serve Chocolate Cake Roll Recipe
Garnishes
To elevate the presentation, dust the finished roll with additional powdered sugar or a light drizzle of melted chocolate. Fresh berries or a few mint leaves can add a pop of color and fresh contrast to the rich cake and creamy filling.
Side Dishes
This cake roll pairs beautifully with a scoop of vanilla ice cream, homemade whipped cream, or even a handful of roasted nuts for crunch. Consider serving it with a warm cup of coffee or a bold red wine to complete your dessert experience.
Creative Ways to Present
Slice the roll into even spirals and arrange them vertically for a fun twist at your next gathering. Alternatively, serve individual slices nestled on plates with dollops of fruit compote or a sprinkle of cocoa powder for a refined touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Cake Roll Recipe tightly wrapped in plastic wrap in the refrigerator. This will keep it moist and fresh for up to three days, perfect for enjoying without worry.
Freezing
You can freeze the rolled cake without filling for up to two months. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before preparing the filling and rolling.
Reheating
If you want to revive the cake’s softness, allow refrigerated slices to come to room temperature before serving. Avoid microwaving to maintain the best texture, especially since the filling is cream-based.
FAQs
Can I use gluten-free flour for this Chocolate Cake Roll Recipe?
Yes! A gluten-free all-purpose flour blend works well, though the texture might be slightly denser. Be sure to sift it with baking powder and cocoa to keep the batter airy.
What’s the best way to prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm is key to avoid cracks. Dust the towel generously with powdered sugar to prevent sticking, and roll gently but snugly without forcing it.
Can I swap the cream cheese filling for something else?
Absolutely! You can use whipped cream alone, mascarpone filling, or even a chocolate ganache for a different flavor profile. Just keep in mind the filling should be spreadable and not too runny.
How long can the Chocolate Cake Roll Recipe be stored after assembling?
Once filled, store it refrigerated and consume within two to three days for optimal freshness and flavor.
Is it okay to make this recipe ahead of time for a party?
Definitely! You can bake and roll the cake a day ahead, store it wrapped tightly, and fill it just before serving. This saves you time and keeps everything fresh.
Final Thoughts
This Chocolate Cake Roll Recipe is a wonderful way to impress your family and friends with a classic dessert that looks stunning yet is surprisingly straightforward to make. Once you master the technique, it will become your go-to treat for celebrations or just an everyday indulgence. Give it a try—your taste buds will thank you!
Print
Chocolate Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Cake Roll is a light and airy chocolate sponge cake baked in a jelly roll pan, filled with a creamy mascarpone and cream cheese filling. Rolled to perfection and dusted with powdered sugar, it’s a delightful dessert perfect for any occasion, offering a rich chocolate flavor balanced with a smooth, tangy filling.
Ingredients
For the Cake:
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
For the Filling:
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120g) mascarpone cheese or ricotta cheese (optional for richer filling)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper to ensure the cake will not stick.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this dry mix aside for later.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture becomes light and fluffy, which takes about 5 to 7 minutes. Add the vanilla extract and mix to combine evenly.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula or spoon. Do this carefully to keep the batter airy and light, avoiding deflation.
- Spread Batter in Pan: Pour the batter into the prepared jelly roll pan, spreading it evenly to cover the entire surface.
- Bake the Cake: Bake the cake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Roll the Cake: Immediately after baking, dust a clean kitchen towel generously with powdered sugar. Turn the cake out onto the towel, remove the parchment paper carefully, and then roll the cake up with the towel while it is still hot. This rolling step prevents the cake from cracking as it cools. Let it cool completely while rolled.
- Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese and mascarpone (or ricotta) until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Roll: Unroll the cooled cake carefully, spread the filling evenly over the surface, then re-roll the cake without the towel to form a smooth cake roll.
- Serve: Dust with extra powdered sugar if desired and slice to serve. Enjoy your delicious homemade chocolate cake roll!
Notes
- Rolling the cake while it’s still warm with the powdered sugar-dusted towel prevents cracking.
- You can substitute mascarpone cheese with ricotta for a lighter filling.
- Ensure eggs are at room temperature before beating for better volume in the batter.
- Do not overbake to keep the cake tender and pliable.
- For added flavor, consider adding a teaspoon of instant coffee powder to the dry ingredients.
