Best Chocolate Cake Roll recipe

There’s something magical about making a chocolate cake roll—it brings me back to the first time I carefully rolled one, hoping it wouldn’t crack, and thrilled by how elegant it looked on the table. I made it for a family gathering, and as I sliced into the soft, chocolatey swirl filled with luscious cream, I knew this dessert was something special. Ready to make some chocolate magic?

Why These Chocolate Cake Rolls Are Crowd-pleasers

Here’s why these chocolate cake rolls are a surefire crowd-pleaser for any gathering:

• Double the chocolate, double the joy: Imagine a rich chocolate sponge rolled up with creamy, fluffy vanilla whipped cream, all wrapped in a shiny coat of luscious chocolate ganache. This decadent combo delivers a double dose of chocolate that pairs perfectly with the vanilla whipped cream inside. It’s sweet yet balanced—a dessert dream for any chocolate lover and sweet-toother!
• Melt-in-your-mouth magic: The cake itself is wonderfully light and fluffy, with a melt-in-your-mouth texture that feels indulgent yet delicate. With the right balance of cocoa and a pinch of espresso powder, this sponge has a depth of flavor and an irresistible softness that’s worth savoring in every bite.
• Easy enough for any baker: Despite the impressive presentation, these chocolate cake rolls are surprisingly simple to make. Just grab 6 key ingredients, and you’re all set for this simple recipe!

12 Steps To Make Chocolate Cake Roll

Key Ingredients

• All-purpose flour or cake flour: Flour is the foundation of any good cake. Both types work, but when you’re aiming for ultra-soft and fluffy, I find cake flour really shines!
• Unsweetened cocoa powder: This is where the rich, chocolatey flavor begins. Use a good-quality, unsweetened cocoa powder ( Dutch-process or natural types) for depth and intensity in every bite. 
• Eggs: Eggs bring the structure and lift we need to make this roll airy yet stable. Separating the yolks and whites can give you that lovely rise while keeping the sponge tender. It’s like magic in every roll! Remember that they should be at room temp to whip up perfectly.
• Oil: This is my secret weapon to keep the cake ultra-moist without weighing it down. I noticed oil makes every slice perfectly soft, even after being chilled or stored for a day or two. Trust me, you’ll taste the difference!
• Buttermilk: It adds a slight tang and helps create a super soft, delicate crumb that’s ideal for rolling. 
• Espresso powder: Just a dash of espresso powder brings out that chocolatey depth we all love without making the cake taste like coffee.

Besides, don’t forget our flavoring crew, including sugar, salt, and a bit of baking powder for a nice lift.

Instructions

Step 1

Preheat your oven to 350°F or 177°C. Grease a 12×17-inch baking pan well with nonstick spray or butter, then line it with parchment paper. For a smooth release later, give the parchment a light spray, too—trust me, you don’t want anything sticking here!

Step 2

Grab your cake flour, cocoa powder, baking powder, and salt. Use a fine-mesh sieve to sift them together into a bowl. 

Don’t skip this little step! I even do this twice to ensure a light, lump-free batter. As the batter is on the wet side, this little extra effort will prevent any air bubbles from sneaking in.

Step 3

In a mixer fitted with a whisk attachment, beat your egg whites with 1/4 cup of sugar on high speed for about 4-5 minutes. You’re aiming for medium peaks, where the egg whites are foamy and hold their shape with a slight droop. Transfer them to a separate bowl.

Step 4

Using the same mixing bowl (Oh, no cleaning needed here, my friend!), add the egg yolks and remaining sugar. Beat on high for 1 minute, then add in the vanilla, milk, espresso powder, and oil. 

Mix on high speed for 2 minutes. The mixture will look thin and a bit bubbly, which is just what we want.

Pro tip: This is what we bakers call the “ribbon stage.” My tip to test if the egg yolks reach the right consistency is to lift the whisk and draw a ribbon (or an 8) using its trail. Is the image still visible after drawing? If yes, you’re good to go.

Step 5

Add half of the whipped egg whites to the egg yolk mixture and mix on low speed for about 10 seconds. Gently repeat with the remaining egg whites. You should have a light and airy batter.

Step 6

Sift your flour mixture into the egg mixture once more, and fold everything together with a silicone spatula. Be gentle here; over-mixing can deflate the batter.

Step 7

Pour the batter evenly into your prepared pan. It’ll be a thin layer, so give the pan a little shake or tap on the counter to even it out. This helps the cake bake evenly.

Bake for 12–14 minutes or until the top of the cake springs back lightly when touched. Keep a close eye—over-baking can make rolling tricky.

Step 8

While the cake bakes, lay out a large piece of parchment paper or a thin tea towel on the counter. Dust it with a couple of tablespoons of cocoa powder to prevent sticking. (A tea towel works wonders here to keep the cake from cracking later.)

Step 9

As soon as the cake is out of the oven, run a knife around the edges, then carefully invert it onto your prepared parchment or towel. Peel off the parchment it baked on. 

Starting from the short end, slowly roll the cake up on the parchment or towel while it’s warm. Let it cool completely in this rolled shape at room temperature—around 3 hours (or up to a day). Don’t rush this by refrigerating, as it can lead to cracks!

Step 10

In a mixer, whip heavy cream, sugar, and vanilla on medium-high until medium to stiff peaks form, about 2–3 minutes. If you’re feeling extra indulgent, beat in a little marshmallow creme for added sweetness.

Step 11

Gently unroll the cooled cake. Spread the whipped cream evenly, leaving a 1/2-inch border around the edges. Now, carefully re-roll the cake (without the parchment or towel) and set it on a wire rack over a baking sheet to catch any drips from the ganache.

Step 12

Place chopped chocolate and corn syrup (if using) in a medium bowl. Heat the cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften, then stir until smooth and glossy.

Step 13

Pour the ganache over your rolled cake, making sure it’s fully covered. Any drips can be spooned back on top for an extra-thick coating. Refrigerate the cake for 30–60 minutes to set the ganache.

Once the ganache has set, slice your beautiful chocolate cake roll and serve! 

Some Baking Notes

Tips For A Crack-Free Cake

First, always roll the cake while it’s still warm—about a minute out of the oven—using a cocoa-dusted tea towel for extra flexibility. This helps it set smoothly without breaking. 

Using oil instead of butter in the recipe adds that much-needed pliability, and avoiding over-baking keeps the cake moist. Let it cool completely in its rolled shape. 

When unrolling, do it gently and slowly without forcing it flat all the way, especially near the end where you first started rolling.

These steps have saved my rolls time and again, leaving them beautifully intact!

Try as you might, the cake still ends up cracking? No sweat! The velvety ganache will cover up those flaws and make it a decadent dessert again. 

Choose Your Favorite Flavor Twist

One of the best things about chocolate cake rolls is how easy it is to make your unique version! For the filling, try traditional cream cheese, or switch it up with marshmallow fluff, chocolate mousse, or whipped cream. 

Add a hint of cinnamon to the batter for extra warmth, and consider mixing coffee, jam, or even peppermint into the filling. Not a fan of the velvety ganache? Top the roll with powdered sugar or festive sprinkles—get creative!

Mini Size & Big Size

To make a thicker chocolate roll, use a 10×15-inch pan and increase the bake time by about 5 minutes. This gives a heartier cake layer, though I love the lighter feel of the thinner roll. For a fun twist, try mini rolls! Simply cut the baked cake into four sections, roll each up, and slice in half for eight snack-sized treats—perfect for a sweet, nostalgic touch!

FAQs

How To Store The Leftovers?

Wrap the leftover cake roll tightly in plastic wrap and store it in the fridge for up to 3 days. Chilling it also enhances the flavors!

Why Does The Parchment Paper Stick To The Cake?

If the paper sticks, the cake might be under-baked. Make sure it’s done by gently pressing the top; it should spring back slightly.

Why Does My Cake Roll Crack?

Cracking happens if the cake is too cool or over-baked. Roll it up while it’s warm, and avoid over-baking to keep it soft and flexible!

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I hope you can whip up your unique chocolate cake roll version!