The Ultimate Chocolate Roll Cake Recipe: Decadent and Delicious

This Chocolate Roll Cake Recipe I’ve always had a soft spot for light, fluffy desserts that look as good as they taste.

After years of baking and testing different treats, I finally perfected my favorite—Chocolate Roll Cake Recipe. This cake is rich but not too sweet.

The swirl of creamy filling inside adds the perfect touch. I love making it for birthdays, holidays, or just when I crave something special.

It looks impressive, but it’s actually simple to make. I’ll walk you through every step with tips from my own kitchen. Let’s roll up our sleeves and get baking—this one’s worth it.

Why You’ll Love This Recipe?

You’ll love this Chocolate Roll Cake Recipe because it’s light, moist, and bursting with rich chocolate flavor.

The creamy filling balances the cake perfectly, making every bite melt in your mouth. It looks fancy but comes together with simple steps anyone can follow.

I’ve made it for casual nights and special occasions—it always steals the show. If you love chocolate and want an easy dessert that feels elegant, this one’s for you.

How To Prepare Chocolate Roll Cake Recipe

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Course: Dessert

Cuisine: American

Yield: Serves 8

Equipment Needed

To get started, you’ll need:

• Baking sheet
• Parchment paper
• Electric mixer
• Mixing bowls
• Rubber spatula
• Serrated knife
• Cooling rack
• Offset spatula

Ingredients

For the cake:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

For the filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

For garnish (optional):

• Powdered sugar
• Fresh berries

Directions

1.Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure it covers the entire surface. This will help prevent the cake from sticking and make rolling it easier.

2.Prepare the Cake Batter

In a medium bowl, beat the eggs with an electric mixer until they’re light and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is thick and pale.

Sift together the cocoa powder, flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a rubber spatula.

Be careful not to overmix; you want to retain as much air in the batter as possible.Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.

3.Bake the Cake

Bake for 15-20 minutes, or until the cake springs back when lightly touched. The cake should be moist but not undercooked.

While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar. This will prevent the cake from sticking when you roll it.

4.Roll the Cake

Once the cake is done, immediately turn it out onto the prepared towel. Gently peel away the parchment paper. While the cake is still warm, carefully roll it up with the towel, starting from one end. Let it cool completely while rolled up.

5.Make the Filling

While the cake is cooling, make the filling. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form.

 Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Melt the chocolate chips in a microwave-safe bowl in 10 minutes  intervals, stirring in between until smooth. Allow the chocolate to cool slightly before folding it into the whipped cream.

6.Assemble the Cake

Unroll the cooled cake and spread the chocolate cream filling evenly over the surface. Carefully

re -roll the cake, this time without the towel. Transfer it to a serving platter.

7.Garnish and Serve

Dust the top with powdered sugar and add fresh berries if desired. Slice and serve!

Special Note

1. Roll the cake while it’s still warm to prevent cracks—this helps it hold its shape beautifully. Use parchment paper when baking to make rolling and unrolling the cake easier and mess-free.

2. Let the cake chill before slicing for cleaner, neater swirls that look bakery-perfect. Don’t overbake the sponge—just a minute too long can make it dry and harder to roll.

Nutrition Facts Chocolate Roll Cake Recipe

Each serving of this Chocolate Roll Cake Recipe (assuming 8 servings) contains approximately:

Calories: 320

Total Fat: 22g

Saturated Fat: 12g

Cholesterol: 85mg

Sodium: 70mg

Total Carbohydrates: 30g

Dietary Fiber: 2g

Sugars: 23g

Protein: 4g

Expert Tips Chocolate Roll Cake Recipe

1. Always use room temperature ingredients – Cold eggs or milk can shock the batter and affect the texture of your sponge. Let everything sit out for about 30 minutes before starting.

2. Whip the eggs and sugar long enough – Don’t rush this step. The mixture should be thick, pale, and form ribbons when lifted. This is what gives the cake its signature light and airy feel.

3. Roll the cake while it’s still warm – As soon as it comes out of the oven, gently roll it up with parchment or a sugared towel. This trains the cake to hold its shape without cracking later.

4. Cool completely before adding filling – Never spread the filling on a warm cake. It’ll melt, slide, and make a mess. Be patient—it’s worth the wait for a clean, beautiful roll.

5. Refrigerate before slicing – Letting the filled cake chill for at least an hour helps firm it up. When you cut into it, the slices will be neat, and the swirl will look picture-perfect.

Storage Tips Chocolate Roll Cake Recipe

To keep your Chocolate Roll Cake Recipe fresh and delicious, wrap it tightly in plastic wrap or store it in an airtight container.

You can refrigerate it for up to 4 days, and it actually tastes even better after chilling as the flavors settle.

If you want to make it ahead, the cake also freezes well—just wrap it in plastic and then foil before freezing.

Ready to enjoy, thaw it in the fridge overnight. Always slice only what you need to keep the rest moist and intact.

Why Did My Cake Crack When I Rolled It?

Cracking usually happens if the cake is overbaked or not rolled while still warm. Make sure to roll it gently right out of the oven using a parchment paper or towel.

Can I Make This Cake Ahead Of Time?

Yes! You can make it a day or two in advance. Just wrap it well and keep it in the fridge. It actually tastes better after chilling.

What Can I Use Instead Of Whipped Cream For The Filling?

You can use cream cheese frosting, mascarpone, or even a light chocolate ganache for a richer taste.

How Do I Get Clean Slices?

Use a sharp knife and wipe it clean between each cut. Chilling the cake before slicing also helps a lot.

Can I Freeze The Chocolate Roll Cake?

Absolutely. Wrap it tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before serving.

Conclusion

There’s something so satisfying about slicing into this soft, Chocolate Roll Cake Recipe and seeing that perfect swirl inside.

This Chocolate Roll Cake Recipe never fails to impress, whether I’m serving guests or just treating myself. I’ve made it more times than I can count, and it always brings smiles.

If you follow the steps and trust the process, you’ll have a show-stopping dessert that tastes as amazing as it looks. I hope you enjoy baking it as much as I do. Don’t forget to savor every bite