Chocolate Cake Roll Recipe

If you’re searching for an elegant dessert that’s as fun to make as it is to eat, this Chocolate Cake Roll Recipe has you covered. Picture a rich, cocoa-scented sponge wrapped around fluffy vanilla whipped cream and finished with a glossy, melt-in-your-mouth chocolate ganache—the kind of sweet showstopper that instantly becomes the star of any gathering. It looks like pure bakery magic, but trust me: you can create this at home with just a handful of pantry staples. Let’s walk through every step, so you’ll feel that same rush of satisfaction when you slice into your own beautiful cake roll!

Ingredients You’ll Need

This Chocolate Cake Roll Recipe comes together with simple ingredients you probably already have. Each one plays a vital role in lending the cake its signature lightness, deep chocolate flavor, and the creamy contrast in every bite.

• All-purpose flour: The essential structure builder, keeping the cake roll tender yet sturdy enough to roll without breaking.
• Unsweetened cocoa powder: Brings deep, true chocolate flavor and that rich, dreamy color.
• Baking powder: Ensures the sponge cake rises just enough to be light and flexible.
• Salt: Enhances the chocolate notes and balances sweetness.
• Large eggs: Whipped until pale—they act almost like a leavening agent here, giving the cake its airy lift.
• Granulated sugar: Sweetens and helps aerate the cake for that deliciously delicate crumb.
• Vanilla extract: Adds warm, aromatic undertones to both the cake and the whipped cream filling.
• Vegetable oil: Keeps the sponge moist, so it rolls easily without cracking.
• Powdered sugar (for rolling): Helps prevent sticking and gives the cake roll a pro-level finish.
• Heavy whipping cream (for filling and topping): It whips up cloud-light for the filling, and makes the ganache ultra creamy.
• Powdered sugar (for filling): Sweetens the whipped cream just enough—soft and pillowy, but not too sugary.
• Semi-sweet chocolate chips: These melt smoothly for the ganache, bringing that final layer of decadence.

How to Make Chocolate Cake Roll Recipe

Step 1: Prepare the Cake Pan and Dry Ingredients

Start by getting your oven warmed up to 350°F (175°C) and prepping a 10×15-inch jelly roll pan. Grease it thoroughly and line it with parchment paper—this step is crucial for a successful release later on. While that’s happening, combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Sifting them together not only removes lumps but also ensures your sponge bakes up airy and even.

Step 2: Beat the Eggs and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the eggs and granulated sugar on high speed for about 5 minutes. Wait for the mixture to become thick, pale, and nearly tripled in volume—this is what will give your Chocolate Cake Roll Recipe its signature spongey texture. Gently mix in the vanilla extract and vegetable oil for added flavor and moisture.

Step 3: Combine Wet and Dry Ingredients

With patience (and a light hand), fold the sifted dry ingredients into your egg mixture. Take your time to avoid deflating that precious volume you just created. Stop as soon as the batter is just combined—overmixing can make the cake tough, and we want it soft and pliable for rolling.

Step 4: Bake and Roll the Cake

Spread the batter in an even layer in your prepared pan, reaching all the corners. Bake for 10 to 12 minutes, watching carefully: you’ll know it’s done when the top springs back lightly under your finger. While it’s still warm, liberally dust a clean kitchen towel with powdered sugar, invert the cake onto it, and peel away the parchment. Roll the cake up (with the towel inside) starting from the short end, and let it cool completely. This step trains the sponge to keep its shape and prevents cracking later.

Step 5: Make and Spread the Whipped Cream Filling

In a fresh bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Once your cake is fully cooled, gently unroll it and spread the whipped cream all over, right up to the edges. Carefully roll it back up, this time without the towel, and place seam-side down on your serving platter for stability.

Step 6: Prepare and Apply the Chocolate Ganache

For the ultimate finish to your Chocolate Cake Roll Recipe, gently heat the remaining heavy cream until it’s just simmering, then pour it over the chocolate chips in a bowl. Let it stand for two minutes to melt, then stir until luxuriously smooth. Pour the ganache over your cake roll, spreading it evenly for that glossy, irresistible look. Pop the whole thing in the fridge for at least an hour so the ganache can set before slicing.

How to Serve Chocolate Cake Roll Recipe

Garnishes

This cake roll is gorgeous on its own, but a sprinkle of powdered sugar, a cascade of chocolate shavings, or even a scattering of fresh berries will make it even more eye-catching. The touches are simple but give a bakery-style finish that guests love.

Side Dishes

Chocolate Cake Roll Recipe pairs brilliantly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter touch, a platter of seasonal fruit will offer a refreshing balance to the cake’s rich, creamy layers.

Creative Ways to Present

Slice the cake roll into neat spirals and arrange them on a platter for a stunning display. Stack slices in a pyramid shape for a centerpiece, or serve individual rounds on pretty dessert plates with extra ganache drizzled on top. For holidays, garnish with mint leaves and candied cherries for a festive look.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Cake Roll Recipe in plastic wrap and keep it refrigerated. It stays moist and delicious for up to three days—just slice off a piece whenever a chocolate craving strikes!

Freezing

For longer storage, you can freeze the assembled cake roll (without ganache) for up to two months. Wrap tightly in plastic wrap, then in foil, and thaw overnight in the fridge before glazing and serving. Freezing after adding ganache can cause the finish to lose its shine, so it’s best to add that part fresh.

Reheating

No need to reheat! The Chocolate Cake Roll Recipe is best served chilled or at room temperature. If the cake’s been frozen, let it come up to temp in the refrigerator to preserve the texture of the whipped cream filling.

FAQs

Why did my cake crack when I rolled it?

Rolling the cake while it’s still hot is key! The warmth and flexibility help it mold into a spiral without breaking. If it cooled too much, it may crack.

Can I use different fillings?

Absolutely! Feel free to swap the whipped cream filling with chocolate mousse, mascarpone, or even a fruit jam for a fun twist on the classic Chocolate Cake Roll Recipe.

What if I don’t have a jelly roll pan?

A standard rimmed baking sheet (about 10×15 inches) works just fine for this recipe. Just make sure not to spread the batter too thin, or the cake may become dry.

How can I make the ganache glossy?

The shine comes from the ratio of cream to chocolate and stirring gently after melting. If you like, finish with a little pat of butter for extra gloss and smoothness.

Is this cake gluten-free?

The original Chocolate Cake Roll Recipe uses all-purpose flour, but you can substitute a gluten-free blend with xanthan gum for similar results. Make sure your other ingredients are certified gluten-free as well.

Final Thoughts

There’s something truly special about making a Chocolate Cake Roll Recipe from scratch, especially when you get to share those beautiful slices with friends and family. Don’t be intimidated by the rolling—just follow these steps and you’ll impress yourself with the results! Give this stunning dessert a place at your next celebration, and watch everyone come back for seconds.