Go Back
–+ servings
Chocolate Cake Roll

Chocolate Cake Roll: The Easiest & Most Delicious Recipe

Indulge in the rich and creamy delight of a Chocolate Cake Roll. Perfect for any occasion, this foolproof recipe is easy to make and sure to impress. Discover your new favorite dessert today!
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 290kcal
Cost: $15

Equipment

  • Jelly roll pan (10x15 inches)
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Wire rack
  • Plastic wrap

Ingredients

  • 2 1/4 cups (285g) all-purpose flour
  • 1 1/2 cups (180g) granulated sugar
  • 3/4 cup (85g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (115ml) whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (200g) unsalted butter, softened
  • 2 cups (400g) powdered sugar
  • 1/2 cup (120g) unsweetened cocoa powder (for filling)
  • 2 teaspoons vanilla extract (for filling)
  • q.s. Chocolate shavings or chopped nuts for garnish (optional)

Instructions

  • Preheat your oven to 375°F (190°C) and line a 10x15-inch (25x38cm) jelly roll pan with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  • Add the milk, eggs, and vanilla extract to the dry ingredients and mix until smooth.
  • Pour the batter into the prepared pan, spreading it evenly, and tap gently to release air bubbles.
  • Bake for 12–15 minutes or until a toothpick inserted comes out clean; let it cool for 5 minutes in the pan.
  • Transfer the cake to a wire rack and peel off the parchment paper; allow it to cool completely.
  • For the filling, beat together the butter, powdered sugar, cocoa powder, and vanilla extract until smooth and fluffy.
  • Spread the filling evenly over the cooled cake, leaving a small border around the edges, then roll tightly from one end using the parchment paper to guide you.
  • Wrap the rolled cake in plastic wrap and refrigerate for 30 minutes before slicing.

Notes

For extra chocolate flavor, brush the cake with a thin layer of coffee syrup before adding the filling. Mix equal parts brewed coffee and sugar for this. If storing leftovers, wrap the cake tightly and keep it in the fridge for up to 3 days. For longer storage, freeze slices individually wrapped for up to 2 months. Remember to use room-temperature ingredients for the best texture and flavor. Enjoy experimenting with different fillings or garnishes like fresh berries or edible flowers!

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!