introduction

This cake roll is soft and light. It has a thin chocolate sponge and a rich creamy filling. You can make it for a weeknight treat or for a small party. For more tips on a chocolate cake roll, see this chocolate cake roll guide.

why make this recipe

You will love this roll because it does not take long and it looks nice. The cream makes the cake feel rich and smooth. You can change the filling or the top to match your taste. If you like creamy ideas, check creamy cake ideas for other ways to fill cakes.

how to make Chocolate Cake Roll with Rich Creamy Filling

Work in small steps. Read all steps before you start. Use a large towel dusted with cocoa or sugar to help roll the cake. If you want more tips on rolling, see this step by step roll.

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

Directions :

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and grease.
Whisk flour, cocoa, baking powder, and salt in a bowl.
Beat eggs and sugar with a mixer for 3–4 minutes until the mix is thick and light. Add oil, vanilla, and milk or coffee. Fold in the dry mix with a spatula until you have one smooth batter.
Spread the batter evenly in the pan. Bake 10–12 minutes until the top springs back when you touch it.
Lay a clean towel on the counter and dust it with cocoa or powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll the cake in the towel while it is warm. Let it cool fully in the roll shape.
For the filling, beat the cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and beat until the mix forms stiff peaks.
Carefully unroll the cooled cake. Spread the filling in one even layer. Reroll the cake without the towel. Wrap the roll and chill for at least 1 hour. Dust with powdered sugar or pour ganache over the top before you slice and serve.

how to serve Chocolate Cake Roll with Rich Creamy Filling

Slice the roll with a sharp knife. Serve small pieces on plates. You can add fresh fruit or a spoon of sauce on the side. For good pairings, you can try ideas from best pairings for chocolate cake.

how to store Chocolate Cake Roll with Rich Creamy Filling

Wrap the roll in plastic wrap. Put it in the fridge for up to 3 days. You can freeze the roll for up to 1 month. Thaw in the fridge before you slice.

tips to make Chocolate Cake Roll with Rich Creamy Filling

Do not overbake the sponge. It must stay flexible so you can roll it.
Roll the cake while it is warm to set the curve and stop cracks.
Use cold cream and cold bowl to beat the filling so it whips well.
If you want a moister cake, add a light syrup brush before you fill; learn how to keep rolls moist at keep roll moist.
Chill the roll well before you cut to get neat slices.

variation (if any)

Swap the cream cheese filling for whipped chocolate ganache for a richer roll.
Add chopped nuts or toasted coconut to the filling.
Use coffee in the batter to boost the chocolate taste.

FAQs

Q: Can I make this roll a day ahead?
A: Yes. Make and fill the roll, then chill it in the fridge. Slice the next day.

Q: Can I use a different filling?
A: Yes. Use whipped ganache, buttercream, or plain whipped cream.

Q: Why did my cake crack when I rolled it?
A: You likely let the cake cool fully before you rolled it or you overbaked it. Roll it warm in a towel right after baking.

Q: How do I warm the cake again if it gets dry?
A: Brush a thin layer of simple syrup or milk on the sponge before you fill it.

Q: Can I use a smaller pan?
A: You can, but the cake will be thicker. Cook time may change.

Conclusion

For a full photo guide and more tips on the classic Swiss roll method, see this Chocolate Cake Roll (Swiss Roll) – Sally’s Baking.