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A Chocolate Cake Roll roll filled with creamy vanilla frosting, topped with chocolate drizzle, chopped nuts, and a dusting of powdered sugar on a white serving plate.

Chocolate Cake Roll

A light, airy chocolate sponge Chocolate Cake Roll with fluffy whipped cream for a stunning swirl effect. Impress guests with a bakery-perfect dessert that’s easier than it looks.
5 from 1 vote
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Course: Dessert
Cuisine: American, European
Keyword: Chocolate cake roll Allrecipes, Chocolate cake roll ingredients, Chocolate cake roll recipes, Chocolate cake roll Taste of Home, Chocolate cake roll with cocoa powder, Japanese chocolate roll cake recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling & Rolling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 slices
Calories: 275kcal
Cost: $8

Equipment

  • 1 10x15 inch jelly roll pan (essential for even baking)
  • 1 Parchment paper (prevents sticking)
  • 1 Clean kitchen towel (for rolling (not terry cloth))
  • 1 Electric mixer (hand or stand)
  • 1 Rubber spatula (for folding batter)
  • 1 Fine-mesh sieve (for sifting dry ingredients)
  • 1 Offset spatula (for spreading batter and filling)

Ingredients

For the Chocolate Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs - room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • — — powdered sugar - for dusting towel and rolling

For the Whipped Cream Filling

  • 1 ½ cups heavy whipping cream - cold
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Toppings & Add-Ins

  • — — chocolate ganache - for drizzling
  • — — fresh berries - for garnish
  • — — chocolate shavings - optional
  • — — raspberry or strawberry jam - spread before cream
  • — — espresso powder - for mocha flavor
  • — — cream cheese - mix into filling for tang
  • — — chocolate chips - fold into cream

Instructions

  • Preheat oven to 350°F (177°C). Line a 10x15-inch jelly roll pan with parchment paper. Sift flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and sugar for 5 minutes until thick and pale. Add vanilla and gently fold in dry ingredients until combined. Spread evenly in the prepared pan.
    A rectangular chocolate sponge cake in a parchment-lined baking tray, sprinkled with cocoa powder and surrounded by baking tools like a whisk and knife.
  • Bake for 12–15 minutes, or until the cake springs back when touched. Do not overbake or it may crack.
  • While hot, flip cake onto a powdered-sugar-dusted towel and peel off the parchment paper. Roll it up with the towel inside starting from the short end. Let it cool completely while rolled.
    A light sponge cake roll being shaped and dusted with powdered sugar, filled with whipped cream, and rolled up on a wooden board.
  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use. Unroll the cooled cake and spread whipped cream evenly, leaving a small border at the edges.
  • Roll the cake back up without the towel and place seam-side down. Dust with powdered sugar, chill for 1 hour, then slice and serve. Store leftovers wrapped in the fridge for up to 4 days.
    A Chocolate Cake Roll roll filled with creamy vanilla frosting, topped with chocolate drizzle, chopped nuts, and a dusting of powdered sugar on a white serving plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 275kcal (14%) | Carbohydrates: 30g (10%) | Protein: 5g (10%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 115mg (38%) | Sodium: 115mg (5%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 650IU (13%) | Calcium: 45mg (5%) | Iron: 1mg (6%)
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