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Chocolate Cake Roll

A light and tender chocolate sponge cake rolled with creamy whipped filling and dusted with powdered sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American, European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder plus extra for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk
Filling
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease lightly.
  2. Whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar until thick and pale, about 4–5 minutes.
  4. Add vanilla, oil, and milk; mix gently.
  5. Fold in dry ingredients until combined.
  6. Spread batter evenly in the pan and bake for 10–12 minutes.
  7. Turn cake out onto a powdered sugar–dusted towel and roll up while warm.
  8. Whip cream, powdered sugar, and vanilla until stiff peaks form.
  9. Unroll cake, spread filling, and re-roll tightly.
  10. Chill for 1 hour, dust with powdered sugar, and serve.

Notes

Roll the cake while warm to prevent cracking. Chill before slicing for best presentation.