This chocolate roll cake solves the biggest issue most bakers face: cracking. It stays soft, rolls easily, and delivers a rich chocolate flavor in every bite. If you’re looking for a dessert that looks impressive but is simple to pull off, this one checks all the boxes. From its airy texture to its creamy filling, this recipe guarantees a smooth finish and a soft slice every time.
Why You’ll Love This Recipe
- Quick to make with simple steps and no fancy tools required
- Uses basic ingredients you probably already have at home
- Rolls up easily without cracking, even on your first try
- Great choice for gatherings, celebrations, or a simple sweet treat after dinner
- Fluffy texture with deep chocolate flavor that melts in your mouth
- Guaranteed to impress guests and satisfy any sweet tooth
- Includes a rich filling and optional chocolate ganache for extra indulgence
What sets this recipe apart is the no-fail method that keeps the cake soft and flexible. It balances taste and texture while solving the biggest complaint about roll cakes. Whether you’re a beginner or a seasoned baker, this cake gives you consistent results and lots of compliments.
Ingredients Needed
For the Chocolate Sponge Cake
- All-purpose flour, measured accurately for a soft structure
- • Unsweetened cocoa powder, preferably Dutch type, for a deeper taste and darker sponge color
- Baking powder, helps the sponge rise evenly
- Salt, just a pinch to balance sweetness
- Granulated sugar, adds sweetness and helps build volume in the eggs
- Large eggs, at room temperature to whip properly
- Pure vanilla extract, for extra depth in flavor
- Neutral oil like sunflower or canola, keeps the sponge moist and soft
For the Chocolate Filling
- Dark chocolate, around 50 to 70 percent cocoa solids, finely chopped
- Whipping cream with at least 35 percent milk fat, chilled for easy whipping
These ingredients work together to create a soft, flavorful base with a rich, creamy filling that stays light but indulgent. You can also top it with ganache for a glossy finish or dust with cocoa powder for a classic touch.
How to Make a Chocolate Roll Cake
Step 1: Warm Up the Oven
Turn your oven on to 350°F (175°C). Line a flat baking tray with parchment paper and grease it lightly so the cake won’t stick.
Step 2: Beat the Eggs
Crack the eggs into a big bowl. Whisk them on high speed for a few minutes until the texture turns light and foamy.
Step 3: Add Sugar Gradually
Keep whisking as you slowly add the sugar. The mix should become thicker and airy. You’ll notice soft folds forming when you lift the beaters.
Step 4: Add Vanilla and Oil
Stir in vanilla and a little salt. Then pour in the oil and mix just until smooth. Keep the batter airy.
Step 5: Mix Dry Ingredients Separately
In another bowl, stir together flour, cocoa powder, and baking powder. Sift this mix to remove lumps.
Step 6: Combine Wet and Dry
Add the dry mix in two parts into the egg batter. Use a spatula to fold gently, not stir. Stop as soon as the flour disappears.
Step 7: Bake
Pour the batter into your tray. Spread it evenly and tap the tray to release air bubbles. Bake for 9 to 11 minutes. Press lightly , if it springs back, it’s done.
Step 8: Flip and Roll
Place a clean towel or new parchment on top. Flip the cake over and peel off the old paper. While it’s still warm, roll it up from the short side. Let it cool like this.
Step 9: Make the Filling
Heat a small amount of cream until warm. Pour over chopped chocolate. Wait a minute, then stir until glossy. Let it cool.
Step 10: Whip More Cream
Whip the remaining cream until stiff. Fold in the cooled chocolate mix gently. This will be your filling.
Step 11: Assemble
Unroll the cake, spread the filling inside, and roll it back up. Wrap it in plastic and chill for two hours.
Serving and Storage Tips
How to Serve It Best
For a clean and beautiful slice, use a sharp serrated knife and wipe it after each cut. This dessert pairs well with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce. You can also top each slice with whipped cream or a few chocolate curls for extra flair.
Serve the cake chilled for the perfect balance of texture and flavor. If you prefer a softer filling, let it sit at room temperature for 10 to 15 minutes before serving.
How to Store Chocolate Roll Cake
Wrap the cake tightly in plastic wrap and place it in an airtight container. It can be kept in the fridge for up to four days. To maintain freshness, avoid leaving it uncovered.
For longer storage, freeze the whole roll or individual slices. Wrap in plastic and then foil before placing in the freezer. When ready to enjoy, thaw in the fridge overnight. Avoid microwaving as it may affect the texture of the filling.
My Top Tips for a Flawless Chocolate Roll Cake Every Time
Getting the perfect chocolate roll cake isn’t luck. It’s about small, consistent habits that make a big difference. Here’s how to get it right every single time:
• Measure everything precisely using a kitchen scale. Eyeballing can throw off the balance.
• Never overbake the sponge. It should spring back when touched lightly.
• Roll the cake while it’s still warm. This helps it keep shape without breaking.
• Use a dry, grease-free bowl for beating egg whites. Even a tiny bit of fat can ruin the texture.
• Chill the cake thoroughly before slicing to get clean, picture-perfect cuts.
• When folding dry ingredients into the batter, work gently and stop as soon as combined to keep the air in the mix.
• Use room-temperature eggs. Cold eggs won’t whip up as well, which can lead to a flat sponge.
• For clean rolling, line your work surface with parchment and use gentle, even pressure.
• My personal favorite trick: do a short pre-roll right out of the oven, then unroll and fill once cool. This “memory roll” helps the sponge shape itself and reduces cracking risk.
Explore More Chocolatey Delights!
If you’re craving more cocoa-rich creations, don’t stop here. These crowd-pleasers are perfect for any chocolate lover:
Soft Chocolate Chip Cookies
These chewy, gooey cookies are packed with melted chocolate in every bite.
Triple Chocolate Brownies
Dense, fudgy, and loaded with chocolate chunks. One bowl, big flavor.
Moist Chocolate Layer Cake
Classic layered cake with a rich ganache frosting and ultra-soft crumb.
Creamy Hot Chocolate Mix
Make your own rich, creamy hot chocolate in minutes using pantry staples.
Chocolate Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a flat baking tray with parchment paper and grease it lightly.
- In a large bowl, beat eggs on high speed for several minutes until light and foamy.
- Slowly add sugar while continuing to whisk. Mix until thick and airy, with soft folds forming.
- Add vanilla and salt, then pour in oil. Mix just until smooth to keep batter airy.
- In a separate bowl, mix and sift flour, cocoa powder, and baking powder.
- Gently fold dry mixture into egg batter in two parts using a spatula. Stop when just combined.
- Pour batter into tray, spread evenly, tap to remove bubbles. Bake 9–11 min. Cake should spring back when pressed.
- Place parchment or towel on top, flip cake, remove old paper. While warm, roll it from the short side and cool.
- Warm a small amount of cream and pour over chopped chocolate. Let sit, then stir until smooth. Cool it.
- Whip remaining cream until stiff. Fold in cooled chocolate mixture gently to create filling.
- Unroll cake, spread filling evenly, and roll it back up. Wrap in plastic and chill for 2 hours.
Notes
What Makes This Chocolate Roll Cake a Must-Try
This dessert stands out for its rich taste and smooth texture. The sponge is light and chocolatey, while the filling brings a creamy contrast that feels indulgent without being heavy. What really sets it apart is the easy rolling method that avoids cracks entirely, giving you a picture-perfect spiral every time.
It’s ideal for birthdays, holidays, or simply when you’re craving something sweet and homemade. The process is straightforward, yet the result looks and tastes bakery-level.
Tried baking it? Share your thoughts and leave a star rating below. You can also show us your version on social media. Just tag your photos for a chance to be featured.
Did you stick to the classic filling or try something creative? Let us know in the comments
Frequently Asked Questions
How long can I keep a roll cake? A chocolate roll cake will stay fresh for up to four days if stored properly in the fridge. Make sure it’s well-covered so it doesn’t dry out. Let it sit at room temperature for 15 minutes before serving for the best texture.
What filling works best for chocolate sponge? Soft, stable fillings are best. Whipped cream, chocolate mousse, or even a simple ganache work beautifully. They spread easily and hold their shape without soaking into the cake.
How long will a chocolate cake stay good? When kept in the fridge, chocolate cake remains delicious for four to five days. If you’re not serving it right away, you can also freeze it in a sealed container for up to two months.
Why do roll cakes sometimes crack? Cracking happens when the sponge cools before rolling or if it’s baked for too long. To keep it flexible, roll the sponge while it’s still warm and make sure not to overbake it
