Name: Chocolate Roll Cake Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: European
Ingredients: 4 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla extract; ¼ cup vegetable oil; ½ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; Powdered sugar for dusting; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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If you’re in search of a show-stopping dessert that’s as delightful to look at as it is to eat, the Chocolate Roll Cake is exactly what you need. With its tender chocolate sponge, luscious whipped cream filling, and beautiful spiral presentation, this classic European treat never fails to impress. Whether it’s a family gathering or a cozy Sunday bake, this cake serves up a perfect balance of rich chocolate flavor and light, creamy texture, making every bite utterly irresistible.

Chocolate Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

This Chocolate Roll Cake comes together with a handful of pantry staples, each one essential for creating the perfect texture and flavor. From the airy sponge to the dreamy whipped cream, every ingredient plays its part in making this cake unforgettable.

Eggs: Provide structure and give the cake its signature light, flexible texture for rolling.
Granulated Sugar: Adds sweetness and helps stabilize the whipped eggs for a fluffy sponge.
Vanilla Extract: Brings a warm aroma and rounds out the flavors in both cake and filling.
Vegetable Oil: Keeps the sponge moist and tender, perfect for rolling without cracks.
All-Purpose Flour: The base of the cake, giving it just enough structure without making it dense.
Unsweetened Cocoa Powder: Delivers deep chocolate flavor and that signature rich color.
Baking Powder: Ensures the sponge rises evenly and stays light.
Salt: Balances the sweetness and enhances the chocolatey notes.
Powdered Sugar: Used for dusting the cake and sweetening the whipped cream filling.
Heavy Whipping Cream: Whips up to a cloud-like consistency for the luscious filling.

How to Make Chocolate Roll Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step is crucial for ensuring your Chocolate Roll Cake releases effortlessly and retains its beautiful shape.

Step 2: Whip Up the Eggs and Sugar

In a large mixing bowl, beat the eggs with granulated sugar and vanilla extract. Continue beating for 4 to 5 minutes until the mixture becomes thick, pale, and triples in volume. This creates the airy foundation your sponge needs.

Step 3: Add the Oil

Slowly drizzle in the vegetable oil while mixing, which helps keep your cake moist and flexible, making it much easier to roll without cracking.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Combining these dry ingredients ensures your sponge will have a uniform texture and rich chocolate flavor.

Step 5: Combine and Fold

Gently fold the dry ingredients into the whipped egg mixture, being careful not to deflate all that precious air. Mix just until everything is combined for a tender, airy crumb.

Step 6: Bake the Sponge

Pour the batter evenly into your prepared pan, smoothing the top. Bake for 10 to 12 minutes, just until the cake springs back when lightly touched. Be careful not to overbake, as this can make rolling tricky.

Step 7: Roll While Warm

As soon as the cake comes out of the oven, dust the top generously with powdered sugar. Carefully roll the cake up from the short end, keeping the parchment paper in place. Let it cool completely in this rolled form—this step is the secret to a perfect Chocolate Roll Cake spiral.

Step 8: Make the Whipped Cream Filling

While your cake cools, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This creamy filling is the heart of every slice.

Step 9: Assemble the Cake

Once the cake has cooled, gently unroll it and peel off the parchment paper. Spread the whipped cream filling evenly over the surface, then carefully re-roll the cake (without the paper). Place seam side down and chill for at least 30 minutes to set.

How to Serve Chocolate Roll Cake

Garnishes

For a stunning finish, dust your Chocolate Roll Cake with a flurry of powdered sugar. Fresh berries, chocolate shavings, or a drizzle of chocolate sauce add color and a touch of luxury.

Side Dishes

Pair each slice with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a handful of fresh raspberries. A hot cup of coffee or tea makes this dessert feel like a true occasion.

Creative Ways to Present

Cut the Chocolate Roll Cake into neat slices and arrange them on a platter in a spiral. For special occasions, try piping extra whipped cream on top or serving with a side of chocolate ganache for dipping.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Roll Cake in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, making it perfect for enjoying a slice with your afternoon coffee.

Freezing

You can freeze the assembled roll (without garnishes) by wrapping it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving for best results, and dust with fresh powdered sugar just before enjoying.

Reheating

Since this is a chilled dessert, reheating isn’t necessary. Simply let slices sit at room temperature for a few minutes before serving to soften the cream and sponge slightly.

FAQs

How do I keep my Chocolate Roll Cake from cracking?

Rolling the cake while it’s still warm and pliable is the key to preventing cracks. Don’t overbake, and be gentle as you roll with the parchment paper inside.

Can I make the Chocolate Roll Cake ahead of time?

Absolutely! You can prepare the cake a day in advance and store it in the fridge. In fact, chilling it helps the flavors meld and makes slicing even easier.

What can I use instead of whipped cream for the filling?

If you prefer something richer, try a layer of chocolate ganache, or for a fruity twist, spread on raspberry jam before adding the cream.

Can I use gluten-free flour for this recipe?

Yes, a good gluten-free all-purpose flour blend can be substituted in equal measure. Just be sure to fold gently to keep the sponge light.

Is it possible to add flavors to the whipped cream?

Definitely! Fold in a little cocoa powder for chocolate whipped cream, or swirl in instant espresso powder for a mocha version. A hint of orange zest can also brighten the flavor.

Final Thoughts

If you’re ready to bring a little magic to your dessert table, give this Chocolate Roll Cake a try. It’s easier than it looks and always earns rave reviews. Happy baking!

Chocolate Roll Cake Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A light and fluffy chocolate roll cake featuring a rich cocoa sponge filled with sweetened whipped cream. This elegant dessert is perfect for special occasions or a delightful treat any day, combining a soft chocolate sponge with creamy filling rolled into a beautiful spiral.

Ingredients

Scale

Cake:

4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar for dusting

Filling:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Beat eggs and sugar: In a mixing bowl, beat the 4 large eggs with ½ cup granulated sugar and 1 teaspoon vanilla extract on high speed until thick and pale, about 4–5 minutes. This aerates the batter for a light sponge.
Add oil: Slowly incorporate ¼ cup vegetable oil into the egg mixture, mixing gently to combine without deflating.
Combine dry ingredients: In a separate bowl, sift together ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution.
Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix to maintain sponge fluffiness.
Bake the cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes or until the cake springs back lightly when touched.
Roll cake while warm: Immediately dust the warm cake evenly with powdered sugar. Using the parchment paper, carefully roll the cake from the short end into a tight spiral. Allow it to cool completely rolled up; this helps prevent cracking later.
Prepare the filling: Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, creating a light and sweet filling.
Unroll and fill: Gently unroll the cooled cake, remove the parchment, and spread the whipped cream evenly over the sponge surface.
Reroll and chill: Carefully re-roll the cake without parchment this time. Place the roll seam side down and refrigerate for at least 30 minutes to set before slicing and serving.

Notes

To avoid cracking, make sure to roll the cake while it’s still warm and avoid overbaking.
For a richer filling, consider adding cocoa powder to the whipped cream or substitute with chocolate ganache.
Use parchment paper generously to facilitate easy rolling and removal.
Keep the cake refrigerated if not serving immediately to maintain freshness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: European