Chocolate Cake Roll – A Timeless Dessert with a Decadent Swirl
There’s something truly nostalgic about a classic chocolate cake roll. Maybe it’s the way the tender sponge cake wraps itself around a luscious cream filling, or how every slice looks like a little piece of edible art. For many of us, it brings back memories of holidays spent in the kitchen, rolling up cakes with bated breath, hoping they wouldn’t crack. Whether you call it a chocolate swiss roll, yule log, or just a chocolate cake roll, this recipe captures everything we love about old-fashioned desserts: simplicity, elegance, and pure indulgence.
This version features a light, moist chocolate sponge filled with a creamy whipped filling that melts into every bite. It’s rich yet airy, indulgent yet balanced. Perfect for holidays, birthdays, or simply when you want to impress guests with something that looks as beautiful as it tastes.
Ingredients:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (plus extra for dusting)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- Powdered sugar for dusting the towel
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish (optional):
- Cocoa powder
- Chocolate shavings or curls
- Powdered sugar
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures your sponge releases easily after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar using a hand mixer on high speed until the mixture becomes thick, pale, and triples in volume—about 4–5 minutes. This step creates the light texture that defines a cake roll.
- Add Wet Ingredients: Gently mix in the vanilla extract, vegetable oil, and milk until smooth. Avoid overmixing to maintain volume.
- Combine Dry and Wet: Sift the dry mixture over the beaten egg mixture. Using a spatula, gently fold until no dry streaks remain. The batter should be airy but cohesive.
- Bake the Sponge: Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 10–12 minutes, or until the cake springs back when touched lightly in the center.
- Roll the Cake: Lay out a clean kitchen towel and dust it generously with powdered sugar. Once the cake is baked, immediately turn it out onto the towel and peel away the parchment paper. While still warm, roll the cake tightly (starting from a short end) with the towel inside. Allow it to cool completely, seam-side down.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The filling should be light yet stable.
- Unroll and Fill: Carefully unroll the cooled cake. Spread the whipped cream evenly across the surface, leaving a small border around the edges.
- Re-Roll the Cake: Gently roll the cake back up (without the towel this time). Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Finish and Serve: Dust the top with powdered sugar or cocoa powder, and garnish with chocolate curls if desired. Slice into even rounds and serve chilled.
Tips & Tricks
- Use room temperature eggs—they whip up with more volume, giving you a light sponge.
- Do not overbake! A dry sponge is more likely to crack when rolled.
- Roll the cake while it’s warm; it’s flexible at that stage and holds its shape as it cools.
- Refrigerate before slicing for the cleanest presentation.
Chocolate Cake Roll
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease lightly.
- Whisk together flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar until thick and pale, about 4–5 minutes.
- Add vanilla, oil, and milk; mix gently.
- Fold in dry ingredients until combined.
- Spread batter evenly in the pan and bake for 10–12 minutes.
- Turn cake out onto a powdered sugar–dusted towel and roll up while warm.
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cake, spread filling, and re-roll tightly.
- Chill for 1 hour, dust with powdered sugar, and serve.
Notes
Variations
- Chocolate Ganache Roll: Spread a thin layer of chocolate ganache before adding whipped cream for an ultra-rich variation.
- Mocha Roll: Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.
- Holiday Version: Fill with peppermint whipped cream and drizzle with white chocolate for a festive twist.
- Nutty Delight: Add crushed hazelnuts or almonds to the filling for texture and flavor.
Serving Suggestions
A chocolate cake roll pairs beautifully with fresh berries or a drizzle of raspberry coulis. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. During the holidays, it makes a show-stopping centerpiece on a dessert table, especially dusted with powdered sugar “snow.”
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent drying out, wrap slices in plastic wrap. For longer storage, freeze the roll (unfilled or filled) tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQ
Can I make the cake roll ahead of time?
Yes! You can bake and roll the sponge (without filling) up to a day ahead. Keep it wrapped in plastic wrap, then fill and chill before serving.
Why did my cake crack when rolling?
Cracks happen when the cake is overbaked or rolled when cool. Always roll it while still warm.
Can I use frosting instead of whipped cream?
Absolutely. Buttercream, mascarpone, or even chocolate mousse work beautifully.
Can I add flavor to the filling?
Yes—try cocoa powder for chocolate whipped cream, or add fruit purée, coffee, or extracts like almond or hazelnut.
History / Fun Facts
The chocolate cake roll, or Swiss roll, originated in Central Europe in the 19th century. Despite its name, it’s not from Switzerland but became popular across Europe and North America thanks to its simple elegance. During the holidays, it evolved into the Bûche de Noël—a festive yule log adorned with frosting to resemble a log. Over time, the humble cake roll became a symbol of celebration, creativity, and family baking traditions.
Today, it’s a dessert that beautifully balances old-world charm with modern flair. The swirl is iconic—every slice tells its own sweet story of patience, care, and a touch of magic.
