There’s something about a Chocolate Cake Roll that brings comfort and wonder to the table—like a culinary hug wrapped in cocoa and cream. For many families, including mine, this elegant dessert holds a special place in seasonal traditions and memory-making moments. I remember, as a child, watching my grandmother prepare this dessert for our Christmas Eve dinner. She had a knack for transforming simple ingredients into something magical. The kitchen would smell of rich cocoa and warm vanilla, and the air always held a touch of anticipation. The chocolate sponge, light and airy, was spread with a cloud-like filling that she’d prepare with a gentle hand. Then came the most thrilling part—watching her roll it into a perfect spiral. It was like witnessing a bit of edible art unfold right on the counter.
But this cake isn’t just for holidays. Over the years, I’ve made this Chocolate Cake Roll for birthdays, rainy Sundays, and “just because” afternoons. It’s the kind of dessert that looks like you’ve spent hours on it, yet comes together with surprising ease. The combination of soft chocolate sponge, luscious cream cheese whipped filling, and glossy ganache topping delivers a balance of textures and flavors that satisfy with every bite.
The best part? Each slice reveals that perfect swirl—an emblem of the care and love that goes into every homemade dessert. Whether you’re an experienced baker or trying your hand at rolled cakes for the first time, this recipe will guide you through every step with warmth and reassurance.
Why You’ll Love This Recipe
- Visually Stunning – That elegant swirl and ganache shine always get compliments.
- Deceptively Easy – Simple ingredients and a few steps yield bakery-level results.
- Perfect for All Occasions – Make it for holidays, special dinners, or quiet family nights.
- Rich Flavor, Light Texture – A balance of deep chocolate with creamy sweetness.
- Make-Ahead Friendly – Tastes even better after chilling, so it’s great to prepare in advance.
Chocolate Cake Roll
Description
There’s something about a Chocolate Cake Roll that brings comfort and wonder to the table—like a culinary hug wrapped in cocoa and cream. For many families, including mine, this elegant dessert holds a special place in seasonal traditions and memory-making moments. I remember, as a child, watching my grandmother prepare this dessert for our Christmas Eve dinner. She had a knack for transforming simple ingredients into something magical. The kitchen would smell of rich cocoa and warm vanilla, and the air always held a touch of anticipation. The chocolate sponge, light and airy, was spread with a cloud-like filling that she’d prepare with a gentle hand. Then came the most thrilling part—watching her roll it into a perfect spiral. It was like witnessing a bit of edible art unfold right on the counter.
But this cake isn’t just for holidays. Over the years, I’ve made this Chocolate Cake Roll for birthdays, rainy Sundays, and “just because” afternoons. It’s the kind of dessert that looks like you’ve spent hours on it, yet comes together with surprising ease. The combination of soft chocolate sponge, luscious cream cheese whipped filling, and glossy ganache topping delivers a balance of textures and flavors that satisfy with every bite.
The best part? Each slice reveals that perfect swirl—an emblem of the care and love that goes into every homemade dessert. Whether you’re an experienced baker or trying your hand at rolled cakes for the first time, this recipe will guide you through every step with warmth and reassurance.
Ingredients
- For the Cake:
-
½ cup (60 g) all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
¼ cup (25 g) Dutch-process cocoa
-
½ cup (100 g) granulated sugar
-
¼ cup (57 g) unsalted butter, room temperature
-
4 large eggs, room temperature
-
1 tsp vanilla extract
- For the Filling:
-
1 cup (240 ml) heavy whipping cream
-
8 oz (225 g) cream cheese, softened
-
½ cup (60 g) powdered sugar
-
1 tsp vanilla extract
- For the Ganache:
-
½ cup (120 ml) heavy cream
-
4 oz (115 g) good-quality dark chocolate, finely chopped
-
1 tsp light corn syrup (optional, for sheen)
Instructions
1. Prepare Your Tools and Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving a bit of overhang on the short sides. Butter both the pan and the parchment well—this ensures an easy release and a crack-free roll.
2. Make the Cake Batter
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, blending well after each. Stir in the vanilla extract. Gently fold in the dry ingredients just until combined. The batter will be airy and mousse-like.
3. Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes. The cake should spring back when lightly touched in the center. Be careful not to overbake—it needs to remain soft for easy rolling.
4. Roll the Cake While Warm
Once the cake is out of the oven, immediately turn it onto a clean kitchen towel dusted with powdered sugar or a fresh sheet of parchment. Peel off the baked-on parchment and gently roll the cake (towel or parchment inside) from one short end to the other. Set aside to cool completely.
5. Prepare the Filling
While the cake cools, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat again. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture gently. This creates a light, luscious filling.
6. Assemble the Cake Roll
Carefully unroll the cooled cake. Spread the filling evenly, leaving about half an inch around the edges. Re-roll the cake tightly without squeezing out the filling. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Make the Ganache
Heat the cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and corn syrup. Let it sit for one minute, then stir until smooth and glossy. Let the ganache cool slightly until thick but pourable.
8. Finish and Serve
Unwrap the chilled cake roll and place it on a serving platter. Pour the ganache over the top and use a spatula to smooth it out, letting it gently drip down the sides. Chill until the ganache is set, then slice and serve.
Notes
This cake tastes even better after sitting overnight in the fridge.
The ganache can be made in advance and reheated gently.
INGREDIENTS YOU’LL NEED:
For the Cake:
- ½ cup (60 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup (25 g) Dutch-process cocoa
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 tsp vanilla extract
For the Filling:
- 1 cup (240 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
For the Ganache:
- ½ cup (120 ml) heavy cream
- 4 oz (115 g) good-quality dark chocolate, finely chopped
- 1 tsp light corn syrup (optional, for sheen)
HOW TO MAKE CHOCOLATE CAKE ROLL
STEP-BY-STEP INSTRUCTIONS:
1. Prepare Your Tools and Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving a bit of overhang on the short sides. Butter both the pan and the parchment well—this ensures an easy release and a crack-free roll.
2. Make the Cake Batter
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, blending well after each. Stir in the vanilla extract. Gently fold in the dry ingredients just until combined. The batter will be airy and mousse-like.
3. Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes. The cake should spring back when lightly touched in the center. Be careful not to overbake—it needs to remain soft for easy rolling.
4. Roll the Cake While Warm
Once the cake is out of the oven, immediately turn it onto a clean kitchen towel dusted with powdered sugar or a fresh sheet of parchment. Peel off the baked-on parchment and gently roll the cake (towel or parchment inside) from one short end to the other. Set aside to cool completely.
5. Prepare the Filling
While the cake cools, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat again. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture gently. This creates a light, luscious filling.
6. Assemble the Cake Roll
Carefully unroll the cooled cake. Spread the filling evenly, leaving about half an inch around the edges. Re-roll the cake tightly without squeezing out the filling. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Make the Ganache
Heat the cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and corn syrup. Let it sit for one minute, then stir until smooth and glossy. Let the ganache cool slightly until thick but pourable.
8. Finish and Serve
Unwrap the chilled cake roll and place it on a serving platter. Pour the ganache over the top and use a spatula to smooth it out, letting it gently drip down the sides. Chill until the ganache is set, then slice and serve.
HELPFUL TIPS
- Roll the cake while it’s warm to avoid cracks.
- Room-temperature eggs help achieve a fluffier sponge.
- Use good-quality cocoa and chocolate for the best flavor.
- Chill before slicing for neater cuts and better presentation.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- This cake tastes even better after sitting overnight in the fridge.
- The ganache can be made in advance and reheated gently.
NUTRITIONAL INFORMATION (per slice)
- Calories: ~350
- Fat: 24 g
- Carbohydrates: 30 g
- Protein: 6 g
FREQUENTLY ASKED QUESTIONS
Can I make it ahead of time?
Yes! The cake roll can be assembled a day in advance and stored in the fridge.
Can I freeze this cake roll?
Absolutely. Wrap slices individually in plastic and foil, and freeze for up to 2 months.
My cake cracked—what went wrong?
This usually happens if the cake wasn’t rolled soon enough. Be sure to roll it right out of the oven while still pliable.
STORAGE INSTRUCTIONS
- Store the Chocolate Cake Roll in the refrigerator, tightly wrapped, for up to 4 days.
- Freeze individual slices wrapped in plastic and foil for longer storage.
Related Recipes
If you loved this Chocolate Cake Roll, you’ll definitely enjoy these other dreamy, creamy desserts:
- Protein Pancakes
- The Raspberry Swirl Christmas Roll: A Festive Treat to Remember
- Nutella Chocolate Lava Cookies
Conclusion
The Chocolate Cake Roll is more than a dessert—it’s a sweet celebration of tradition, care, and a bit of baking magic. Each slice is a soft, creamy reward wrapped in cocoa richness. Whether you’re baking for the holidays, a birthday, or simply to brighten someone’s day, this cake never disappoints. Give it a try, share it with those you love, and let the swirl of chocolate and cream become part of your own kitchen memories.