If you love classic Swiss rolls or yule logs, you’ll adore this Chocolate Cake Roll with Rich Creamy Filling. This Chocolate Cake Roll delivers bakery-style texture and flavor with the comfort of homemade simplicity. It’s a showstopper dessert that looks impressive yet is surprisingly easy to make at home. Picture a light, cocoa-scented sponge cake rolled around a silky whipped cream filling that melts in your mouth. Every slice reveals that irresistible swirl of chocolate and cream—soft, tender, and indulgent without being overly sweet.
Perfect for holidays, birthdays, or just when you’re craving something beautiful and homemade, this chocolate cake roll delivers all the nostalgia of bakery-style desserts but with your own cozy, from-scratch touch. I’ll walk you through every step—no cracks, no stress, just pure chocolate bliss.
Table of Contents
Why You’ll Love This Chocolate Cake Roll
- Light yet rich: Fluffy chocolate sponge balanced with creamy, luscious filling.
- Beautiful presentation: That perfect swirl makes every slice look professional.
- Make-ahead friendly: Tastes even better after chilling overnight.
- Customizable: Fill with whipped cream, mousse, or frosting—your call.
- No special pan required: A standard jelly roll or sheet pan works perfectly.
- Crowd-pleasing: Feeds 8–10 with bakery-level flair.
Ingredients
For the Chocolate Sponge 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
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons milk or strong brewed coffee (optional, enhances flavor)
For the Creamy Filling:
- 1 cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping (optional):
- ½ cup chocolate ganache (or melted chocolate)
- Powdered sugar for dusting
These simple ingredients come together to make a soft, cocoa-rich base and a luscious whipped filling in your Chocolate Cake Roll with Rich Creamy Filling.
Step-by-Step Instructions
1. Prepare the Pan & Oven
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper. This helps the cake release smoothly later.
2. Make the Batter
In a small bowl, whisk flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar with a hand or stand mixer on high for about 3–4 minutes until thick and pale. Beat in oil, vanilla, and milk (or coffee). Gently fold in the dry ingredients using a spatula until just combined.
3. Bake
Spread batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
4. Roll the Cake
While still warm, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Peel off parchment. Starting from a short side, roll the cake (with the towel inside) into a spiral. Let cool completely on a wire rack.
5. Make the Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Add cold whipping cream and beat until light, fluffy, and holds stiff peaks.
6. Assemble
Unroll the cooled cake gently. Spread the filling evenly over the surface, leaving a small border. Reroll tightly (without the towel). Wrap in plastic and refrigerate at least 1 hour (or overnight).
7. Finish & Serve
Dust with powdered sugar or drizzle with ganache before slicing. Use a sharp knife for clean cuts. Serve chilled for the best texture.
How to Serve Chocolate Cake Roll
Serve this cake roll chilled or slightly cool for clean slices and perfect texture. It’s delightful on its own, but a few extras can turn it into a dessert-table centerpiece.
Try drizzling each slice with warm chocolate ganache or serving with a spoonful of fresh whipped cream on the side. A handful of fresh raspberries or strawberries adds bright contrast to the deep cocoa flavor. For a touch of crunch, sprinkle with toasted almonds or chocolate shavings.
If you’re entertaining, slice the roll on a diagonal for elegant presentation, and serve it on a platter dusted with powdered sugar and cocoa. Add mint leaves or berries for color.
To complement the richness, pair it with espresso, hot chocolate, or iced coffee. For a special dinner, a dessert wine like Port or a sweet red blend is a dreamy companion.
This cake keeps beautifully, so it’s ideal for make-ahead entertaining. The flavors meld overnight, and the texture stays moist thanks to the cream filling. Whether you’re serving it for birthdays, Christmas, or a cozy Sunday treat, this chocolate cake roll brings comfort and class in one irresistible slice.
How to Store Chocolate Cake Roll
Refrigerate:
Wrap the roll tightly in plastic wrap and refrigerate for up to 4 days. The texture actually improves after the first day as the filling sets and the flavors meld.
Freeze:
To freeze, wrap the roll (without topping) in plastic wrap, then foil. Store up to 2 months. Thaw overnight in the fridge before serving. For best results, dust with sugar or drizzle with ganache after thawing.
Serving from fridge:
Remove from the refrigerator 15–20 minutes before serving to soften slightly for the perfect texture.
Avoid sogginess:
Make sure the cake is completely cool before adding the filling. Excess moisture trapped inside can make the sponge sticky.
Meal prep tip:
Make the cake and filling separately a day ahead. Store the filling in an airtight container and the rolled sponge (wrapped in a towel) at room temperature for up to 8 hours. Assemble and chill before serving.
Quick garnish ideas:
- Cocoa dusting for an elegant matte finish
- Melted chocolate drizzle for glossy shine
- Powdered sugar and berries for contrast
Your cake will stay fresh, creamy, and picture-perfect, ready whenever chocolate cravings strike.
Tips to Make the Perfect Chocolate Cake Roll
- Don’t overbake: A dry cake cracks when rolled. Check at 10 minutes—edges should spring back gently.
- Roll while warm: Warm cake is flexible and easy to shape; cool cake tears.
- Dust with cocoa, not sugar: Cocoa prevents sticking without discoloring the cake.
- Use room-temp eggs: They whip better and help achieve a light sponge.
- Beat eggs and sugar thoroughly: Incorporating enough air gives the cake its soft structure.
- Folding technique: Gently fold dry ingredients to avoid deflating the batter.
- Chill before slicing: It sets the filling and helps maintain that perfect swirl.
- Level the filling: Spread evenly for consistent rolling and pretty layers.
- Filling variations: Try chocolate mousse, raspberry jam with whipped cream, or peanut butter frosting.
- Topping magic: Drizzle with ganache, dust with cocoa, or top with shaved chocolate for presentation.
Following these steps ensures your cake roll turns out bakery-beautiful every time—soft, rich, and with a swirl you’ll want to show off.
Variations of Chocolate Cake Roll
- Classic Yule Log: Frost with chocolate buttercream, use a fork to create “bark” texture, and dust with powdered sugar “snow.”
- Mocha Cream Roll: Add 1 tablespoon instant espresso powder to the batter and filling for a coffee-chocolate twist.
- Chocolate Raspberry Roll: Spread raspberry jam under the cream filling for a fruity burst.
- Cookies & Cream Roll: Fold crushed Oreos into the filling for crunch and nostalgia.
- Chocolate Hazelnut Roll: Swap the filling for Nutella whipped cream and top with toasted hazelnuts.
- Black Forest Roll: Add cherry pie filling and a touch of kirsch for a decadent twist.
- Mint Chocolate Roll: Stir in peppermint extract and top with crushed peppermint candies.
- Salted Caramel Roll: Drizzle caramel sauce into the filling and top with sea salt for a sweet-salty edge.
Each variation brings new flavor excitement while keeping that luscious, creamy swirl at the heart of it.
FAQs
How do I prevent cracks in the roll?
Roll the cake while it’s warm in a towel dusted with cocoa. The warmth keeps it flexible.
Can I use boxed cake mix?
Yes—prepare as directed, reduce bake time, and use a jelly roll pan.
How do I make it dairy-free?
Use plant-based whipping cream and vegan cream cheese alternatives
Can I make it ahead of time?
Yes! It tastes even better the next day. Refrigerate overnight for best flavor.
What can I use instead of cream cheese?
Mascarpone or stabilized whipped cream both work beautifully.
Final Thoughts
This Chocolate Cake Roll with Rich Creamy Filling is the perfect blend of impressive and achievable. It looks like a bakery dessert but feels like a cozy homemade treat. With its tender sponge, airy filling, and gorgeous swirl, this cake proves that baking doesn’t have to be complicated to be beautiful.
For more chocolate ideas:
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Chocolate Cake Roll with Rich Creamy Filling
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A light, fluffy chocolate sponge rolled around a rich creamy filling—this Chocolate Cake Roll is simple, elegant, and impossible to resist.
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk or strong coffee
- 1 cup heavy cream
- 4 oz cream cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Powdered sugar or ganache for topping
Instructions
1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and grease.
2. Whisk flour, cocoa, baking powder, and salt.
3. Beat eggs and sugar 3–4 minutes until thick. Add oil, vanilla, and milk. Fold in dry ingredients.
4. Spread batter evenly and bake 10–12 minutes until springy.
5. Invert onto cocoa-dusted towel, peel parchment, and roll while warm. Cool completely.
6. Beat cream cheese, powdered sugar, and vanilla until smooth. Add cream and whip to stiff peaks.
7. Unroll cake, spread filling, reroll, and chill 1 hour. Dust or drizzle before serving.
Notes
Roll cake while warm to avoid cracks.
Use cocoa instead of sugar to prevent sticking.
Chill before slicing for clean edges.
Add berries or drizzle with ganache for a stunning finish.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg