A Classic Chocolate Cake Roll is a timeless dessert that looks fancy but is surprisingly easy to make! Picture a light and airy chocolate sponge cake rolled up with a fluffy whipped cream or chocolate filling, then dusted with powdered sugar (or coated in ganache for extra decadence).
Whether you’re making this for a holiday, birthday, or just because you love a good chocolate dessert, this Swiss roll-style cake is always a showstopper. Ready to roll? Let’s bake!
🛒 Ingredients
For the Chocolate Sponge Cake:
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder (Dutch-processed for richer flavor!)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature for better volume!)
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp (30ml) vegetable oil or melted butter
- ¼ cup (60ml) milk
For the Filling:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- (Optional: Add 2 tbsp cocoa powder for a chocolate filling!)
For Topping:
- Powdered sugar for dusting
- Chocolate ganache (optional, see below for recipe!)
🔥 Directions
1️⃣ Prep & Preheat
- Preheat your oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan and line it with parchment paper (this makes rolling easier!).
2️⃣ Make the Chocolate Sponge Cake
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar on high speed for 3-4 minutes, until pale and fluffy.
- Add vanilla extract, oil, and milk, mixing until combined.
- Gently fold in the dry ingredients in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly.
3️⃣ Bake & Roll the Cake
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- While still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short side).
- Let it cool completely in the towel—this helps it keep its shape!
4️⃣ Make the Whipped Cream Filling
- In a bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
5️⃣ Fill & Roll the Cake
- Gently unroll the cooled cake, then spread the whipped cream evenly over the surface.
- Carefully roll the cake back up, this time without the towel.
- Place seam-side down on a serving plate and refrigerate for 30 minutes to set.
6️⃣ Add Toppings & Serve
- Dust with powdered sugar or pour over a chocolate ganache for extra indulgence.
- Slice and enjoy your beautiful homemade chocolate cake roll!
🍫 Optional Chocolate Ganache Topping
Want to make it extra decadent? Try this 2-ingredient ganache:
🔹 ½ cup (120ml) heavy cream
🔹 ¾ cup (130g) semi-sweet chocolate chips
- Heat the heavy cream until steaming (but not boiling).
- Pour over the chocolate chips and let sit for 2 minutes.
- Stir until smooth, then pour over the cake roll.
🍰 Helpful Tips & FAQ
Why did my cake crack when rolling?
- It might be overbaked—be sure to bake just until set!
- Rolling while warm prevents cracks—don’t skip that step!
- If cracks happen, just cover them with ganache or powdered sugar!
How do I store this cake roll?
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months—just thaw in the fridge before serving!
Can I use a different filling?
Yes! Try:
- Chocolate mousse for a richer version.
- Strawberry whipped cream for a fruity twist.
- Nutella or peanut butter for a fun flavor!
🎂 Final Thoughts
This Classic Chocolate Cake Roll is light, creamy, and absolutely delicious! It’s easier than it looks, and once you master it, you’ll want to make it for every occasion.
If you try this recipe, let me know how it turns out—drop a comment or tag me in your cake roll pics! Happy baking! 😊🍫
