The Most Decadent Chocolate Cake Roll Recipe
This chocolate cake roll recipe delivers a show-stopping Swiss roll with fluffy cocoa sponge, cream cheese whipped filling, and glossy ganache—perfect for celebrations or weeknight indulgence.
Hey there, I’m Claire Whitmore — a dessert daydreamer from Asheville, NC, where chocolate therapy is totally a thing. This chocolate cake roll recipe is your ticket to bakery-worthy elegance without the stress, featuring a tender cocoa sponge rolled around cloud-like cream cheese filling and finished with silky chocolate ganache.
This chocolate Swiss roll combines simple pantry ingredients like Dutch-process cocoa, cream cheese, and heavy whipping cream into an impressive dessert that’s surprisingly beginner-friendly.
You’ll master the art of rolling a warm sponge cake (no cracking, I promise), create a luscious two-texture filling, and drape everything in homemade ganache that sets beautifully for clean, gorgeous slices.
Table of Contents
Little Snapshot: What This Recipe Delivers
This chocolate cake roll recipe creates an 8-serving Swiss roll with a light cocoa sponge, cream cheese whipped filling, and chocolate ganache topping in about 90 minutes total. It’s easier than traditional layer cakes, stores beautifully for up to 3 days, and delivers that wow-factor swirl every single time.
Why You’ll Love This Recipe 🌸
- This chocolate cake roll recipe looks fancy but takes less time than binge-watching two episodes of your favorite show.
- The cream cheese filling is perfectly balanced—not too sweet, with just enough tang to complement the rich chocolate.
- You’ll get clean, Instagram-worthy slices every single time (no crumbly mess here).
- According to King Arthur Baking’s guide to rolling cakes without cracking, the secret is in the timing — and this recipe walks you through exactly when to roll for perfect results.
Quick Facts ⚡
Here’s the quick scoop on this chocolate cake roll recipe.
- CourseDessert
- Prep Time25 minutes
- Cook Time12 minutes
- Total Time1 hour 30 minutes (includes chilling)
- Servings8 servings
- DifficultyMedium
Chocolate Cake Roll Recipe
Equipment
- 10 x 15-inch jelly roll pan
- Parchment paper
- Stand mixer with paddle and whisk attachments
- offset spatula
- Wire cooling rack
- Sharp knife
- Plastic wrap
Ingredients
Cake Roll
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup Dutch-process cocoa such as Hershey’s Dark or Ghirardelli
- ½ cup granulated sugar
- ¼ cup unsalted butter room temperature (1/2 stick)
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
Filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- ½ cup heavy whipping cream
- 1 teaspoon light corn syrup optional for shine
- 4 ounce good quality chocolate bar such as Ghirardelli
Instructions
- Preheat your oven to 350°F. Lightly butter your 10 x 15-inch jelly roll pan, then line it with parchment paper, letting at least 1-2 inches hang over the long sides—this is your built-in handle for lifting the baked cake out later. Butter the parchment paper and the inside edges of the pan so nothing sticks.
- In a medium bowl, whisk or sift together the 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 cup Dutch-process cocoa powder until there are no lumps. Set this aside while you tackle the wet ingredients.
- Add the 1/2 cup granulated sugar and 1/4 cup room-temperature unsalted butter to your stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds, then crank it to high for another 30 seconds until they’re best friends. Add the 4 room-temperature eggs and 1 teaspoon vanilla extract, mixing for 30 seconds until everything’s silky and combined.
- Add your dry ingredient mixture to the wet ingredients and mix on medium-low speed until things start coming together. Turn it to medium and mix for about 30 more seconds until thoroughly incorporated—but don’t overmix or you’ll end up with a tough cake instead of a tender one.
- Using your offset spatula, spread the batter evenly into your prepared jelly roll pan, making sure you get it all the way into the corners. Give the pan a gentle shake back and forth to level everything out. Bake until the cake springs back when you touch it, about 10-12 minutes. Your kitchen should smell like a chocolate dream.
- Remove the cake from the oven and let it cool for exactly 1 minute. Run a sharp knife along the short edges to loosen them. Grab the parchment paper overhang and gently lift the entire cake out of the pan onto a flat, heatproof surface—honestly, having a second pair of hands helps here. Starting at one short end, roll the cake up tightly with the parchment paper still attached. Roll it while it’s warm so it doesn’t crack when you re-roll it later with filling. Place it seam-side down in the fridge to cool completely.
- While your chocolate roll cake cools, add 1 cup heavy whipping cream to your stand mixer bowl with the whisk attachment. Start on low speed for a few seconds so it doesn’t splatter everywhere, then turn it to high and whisk until you get stiff peaks, about 1 minute. Transfer the whipped cream to a medium bowl and pop it in the fridge.
- In the same mixing bowl (no need to wash it), add the 8 ounces of room-temperature cream cheese and whisk on high until it’s smooth, creamy, and completely lump-free. Add the 1/2 cup powdered sugar and 1 teaspoon vanilla extract, mixing until combined. Remove the bowl and use a spatula to gently fold in your chilled whipped cream until just incorporated—this creates that dreamy two-texture filling.
- Gently unroll your cooled cake roll (the ends won’t lay totally flat, and that’s okay). Using your offset spatula, spread the cream cheese filling over the entire surface, stopping about 1/2 inch from all edges. Slowly roll the cake back up, leaving the parchment paper behind as you go. Some filling will ooze out the ends—just scrape it off. Wrap the whole thing tightly in plastic wrap, keeping it as rounded as possible, and refrigerate for at least 30 minutes.
- Chop your 4-ounce chocolate bar into small pieces. Add 1/2 cup heavy whipping cream and 1 teaspoon light corn syrup (if using) to a microwave-safe bowl or measuring cup. Microwave for about 90 seconds until you see bubbles forming around the edges—it shouldn’t be bubbling on top or you’ve overheated it.
- Add the chopped chocolate to the hot cream, using a spoon to make sure all the chocolate is submerged. Let it sit for 1 minute, then slowly stir with a spatula until the chocolate completely melts. Whisk until smooth, then refrigerate until completely cooled. Whisk again—if it’s too thin, give it another 5 minutes in the fridge.
- Unwrap your chilled cake roll and place it on a wire rack set over a parchment-lined cookie sheet (this catches the drips). Pour the cooled chocolate ganache evenly over the top, spreading it to the edges so it runs down the sides like a chocolate waterfall. Refrigerate for at least 30 minutes to let the ganache set completely.
- Using a large, sharp knife, slice your chocolate Swiss roll into 1-inch pieces, wiping the knife clean between each cut. Cut straight down—no sawing motion—for those picture-perfect swirls.
Notes
Nutritional Peek
Here’s what you’re getting in each beautiful slice of this chocolate Swiss roll:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Protein | 6g |
| Carbohydrates | 32g |
| Total Fat | 27g |
| Saturated Fat | 16g |
| Fiber | 2g |
| Sugar | 22g |
Chocolate Cake Roll Recipe Ingredients
Let’s talk about what makes this chocolate roll cake so irresistible. For the cocoa sponge, you’ll need Dutch-process cocoa (the good stuff like Hershey’s Dark or Ghirardelli), which gives you that deep, sophisticated chocolate flavor without bitterness.
The cream cheese filling combines tangy cream cheese with sweetened whipped cream for a texture that’s both light and luxurious, while the chocolate ganache topping uses quality bar chocolate for a glossy, professional finish.
For the Cake Roll
| Amount | Ingredient |
|---|---|
| 1/2 cup | all-purpose flour |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1/4 cup | Dutch-process cocoa (Hershey’s Dark or Ghirardelli—yes, brand matters here) |
| 1/2 cup | granulated sugar |
| 1/4 cup | unsalted butter, room temperature (margarine won’t give you the same tender crumb) |
| 4 large | eggs, room temperature |
| 1 teaspoon | pure vanilla extract |
For the Filling
| Amount | Ingredient |
|---|---|
| 1 cup | heavy whipping cream |
| 8 ounces | cream cheese, room temperature (seriously, let it sit out—cold cream cheese = lumpy filling) |
| 1/2 cup | powdered sugar |
| 1 teaspoon | pure vanilla extract |
For the Chocolate Ganache
| Amount | Ingredient |
|---|---|
| 1/2 cup | heavy whipping cream |
| 1 teaspoon | light corn syrup (optional, but it makes the ganache crazy shiny) |
| 4 ounces | good quality chocolate bar (Ghirardelli is my ride-or-die) |
Tools You’ll Actually Use
- 10 x 15-inch jelly roll pan (not a regular baking sheet—you need the shallow sides)
- Parchment paper
- Stand mixer with paddle and whisk attachments (or a hand mixer and some arm strength)
- Offset spatula
- Wire cooling rack
- Sharp knife for clean slicing
- Plastic wrap
Step-by-Step Instructions
Here’s how to nail this chocolate cake roll recipe like a total pro.
Step 1: Prep Your Pan Preheat your oven to 350°F. Lightly butter your 10 x 15-inch jelly roll pan, then line it with parchment paper, letting at least 1-2 inches hang over the long sides—this is your built-in handle for lifting the baked cake out later. Butter the parchment paper and the inside edges of the pan so nothing sticks.
Step 2: Mix Your Dry Ingredients In a medium bowl, whisk or sift together the 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 cup Dutch-process cocoa powder until there are no lumps. Set this aside while you tackle the wet ingredients.
Step 3: Cream the Butter and Sugar Add the 1/2 cup granulated sugar and 1/4 cup room-temperature unsalted butter to your stand mixer bowl fitted with the paddle attachment.
Mix on medium speed for 30 seconds, then crank it to high for another 30 seconds until they’re best friends. Add the 4 room-temperature eggs and 1 teaspoon vanilla extract, mixing for 30 seconds until everything’s silky and combined.
Step 4: Bring It Together Add your dry ingredient mixture to the wet ingredients and mix on medium-low speed until things start coming together. Turn it to medium and mix for about 30 more seconds until thoroughly incorporated—but don’t overmix or you’ll end up with a tough cake instead of a tender one.
Step 5: Spread and Bake Using your offset spatula, spread the batter evenly into your prepared jelly roll pan, making sure you get it all the way into the corners. Give the pan a gentle shake back and forth to level everything out.
Bake until the cake springs back when you touch it, about 10-12 minutes. Your kitchen should smell like a chocolate dream.
Step 6: The Critical Roll (Don’t Skip This!) Remove the cake from the oven and let it cool for exactly 1 minute. Run a sharp knife along the short edges to loosen them. Grab the parchment paper overhang and gently lift the entire cake out of the pan onto a flat, heatproof surface—honestly, having a second pair of hands helps here.
Starting at one short end, roll the cake up tightly with the parchment paper still attached. Roll it while it’s warm so it doesn’t crack when you re-roll it later with filling. Place it seam-side down in the fridge to cool completely.
Step 7: Make the Cream Cheese Filling While your chocolate roll cake cools, add 1 cup heavy whipping cream to your stand mixer bowl with the whisk attachment.
Start on low speed for a few seconds so it doesn’t splatter everywhere, then turn it to high and whisk until you get stiff peaks, about 1 minute. Transfer the whipped cream to a medium bowl and pop it in the fridge.
Step 8: Whip the Cream Cheese In the same mixing bowl (no need to wash it), add the 8 ounces of room-temperature cream cheese and whisk on high until it’s smooth, creamy, and completely lump-free.
Add the 1/2 cup powdered sugar and 1 teaspoon vanilla extract, mixing until combined. Remove the bowl and use a spatula to gently fold in your chilled whipped cream until just incorporated—this creates that dreamy two-texture filling.
Step 9: Fill and Re-Roll Gently unroll your cooled cake roll (the ends won’t lay totally flat, and that’s okay). Using your offset spatula, spread the cream cheese filling over the entire surface, stopping about 1/2 inch from all edges. Slowly roll the cake back up, leaving the parchment paper behind as you go.
Some filling will ooze out the ends—just scrape it off. Wrap the whole thing tightly in plastic wrap, keeping it as rounded as possible, and refrigerate for at least 30 minutes.
Step 10: Make the Chocolate Ganache Chop your 4-ounce chocolate bar into small pieces. Add 1/2 cup heavy whipping cream and 1 teaspoon light corn syrup (if using) to a microwave-safe bowl or measuring cup. Microwave for about 90 seconds until you see bubbles forming around the edges—it shouldn’t be bubbling on top or you’ve overheated it.
Step 11: Finish the Ganache Add the chopped chocolate to the hot cream, using a spoon to make sure all the chocolate is submerged. Let it sit for 1 minute, then slowly stir with a spatula until the chocolate completely melts.
Whisk until smooth, then refrigerate until completely cooled. Whisk again—if it’s too thin, give it another 5 minutes in the fridge.
Step 12: Ganache Glory Unwrap your chilled cake roll and place it on a wire rack set over a parchment-lined cookie sheet (this catches the drips). Pour the cooled chocolate ganache evenly over the top, spreading it to the edges so it runs down the sides like a chocolate waterfall. Refrigerate for at least 30 minutes to let the ganache set completely.
Step 13: Slice and Serve Using a large, sharp knife, slice your chocolate Swiss roll into 1-inch pieces, wiping the knife clean between each cut. Cut straight down—no sawing motion—for those picture-perfect swirls.
Claire’s Pro Tips & Gentle Guidance
Ready to make this chocolate cake roll recipe absolutely foolproof? Here’s everything I’ve learned from my countless rolls (and a few spectacular failures).
The room-temperature ingredients thing isn’t me being picky—cold eggs and butter don’t emulsify properly, which means a denser cake. Let them sit on the counter for about 30 minutes before you start.
Rolling the cake while it’s still warm is non-negotiable. I know it seems scary, but a warm cake is flexible. A cool cake cracks like your phone screen after you drop it. Trust me on this one.
Don’t skip the parchment paper overhang. It’s your insurance policy against the cake sticking and your back-up plan if things get messy. Plus, it makes lifting the cake out so much easier.
When you’re spreading the filling, that 1/2-inch border isn’t optional. As you roll, the filling will naturally push toward the edges. If you fill all the way to the edge, you’ll have a filling explosion on your hands (literally).
For the ganache, quality chocolate makes a huge difference. According to Serious Eats‘ comprehensive ganache guide , bar chocolate melts more evenly than chips because chips contain stabilizers—and that silky texture is what makes this chocolate roll cake so professional-looking.
Quick Fixes for Chocolate Cake Roll Recipe
Problem: My cake cracked when I rolled it. You probably let it cool too long before the first roll. Next time, roll it within 1-2 minutes of removing it from the oven while it’s still warm and flexible. The steam keeps it pliable.
Problem: The filling is oozing out everywhere. You might’ve overfilled it or didn’t leave that 1/2-inch border. For this batch, just scrape off the excess and wrap it tightly—the plastic wrap will hold everything together. Next time, go a little lighter on the filling near the edges.
Problem: My ganache is too thin and runny. Pop it back in the fridge for 5-10 minute intervals, whisking between each chill session until it thickens to a pourable but not watery consistency. It should coat the back of a spoon.
Problem: The cake stuck to the pan. Make sure you’re buttering both the pan AND the parchment paper next time. If it’s already stuck, use the parchment overhang to gently coax it out, and don’t worry—the ganache will cover any imperfections.
Variations & Fun Twists
This chocolate Swiss roll is crazy versatile once you’ve nailed the basic technique.
For a mint chocolate version, add 1/2 teaspoon peppermint extract to the filling and fold in some crushed Andes mints. It’s like a Girl Scout cookie in cake form.
Going gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free baking flour. Bob’s Red Mill works beautifully here and you won’t taste the difference.
Want to make it extra fancy? Sprinkle the ganache with flaky sea salt, toasted hazelnuts, or fresh raspberries before it sets. The contrast between sweet chocolate and tart berries is chef’s kiss.
For a simpler filling, skip the cream cheese and just use stabilized whipped cream sweetened with powdered sugar. It’s lighter and lets the chocolate shine even more.
Serving, Storage & Reheating
Serve your chocolate roll cake chilled—it slices cleaner and the filling holds its shape better. Let it sit at room temperature for about 10 minutes before serving if you want the ganache a little softer.
Store any leftovers (if you actually have leftovers, which I doubt) tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. The cake stays moist and the filling stays perfectly creamy.
This chocolate cake roll actually tastes better the next day after all the flavors have married, so it’s perfect for making ahead. Just wait to add the ganache until a few hours before serving if you’re prepping it the day before.
No-Waste Kitchen Magic
Got leftover ganache? Don’t you dare throw it out. Warm it up and drizzle it over ice cream, stir it into hot coffee for a mocha situation, or spread it between graham crackers for DIY chocolate sandwich cookies.
If your cake roll ends crack or look messy, cut them off and save them in a container in the fridge. Crumble them over yogurt, blend them into milkshakes, or layer them in a trifle with whipped cream and berries. Those “imperfect” pieces are often the most delicious.
Day-old slices make incredible base layers for individual chocolate trifles. Just cube them up, layer with chocolate pudding and whipped cream, and suddenly your leftovers are a whole new dessert.
Chocolate Cake Roll Recipe FAQs
Can I freeze this chocolate cake roll recipe?
Absolutely! Wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 2 months. Thaw it overnight in the fridge before slicing. The texture stays surprisingly perfect.
What’s the best way to store chocolate Swiss roll?
Keep it wrapped in plastic wrap or in an airtight container in the fridge. The ganache protects the cake from drying out, so it stays moist for up to 3 days.
How do I know when the chocolate roll cake is done baking?
Gently press the center with your finger—if it springs back and doesn’t leave an indent, it’s ready. It should take 10-12 minutes, and the edges will just start pulling away from the pan.
Can I make this chocolate Swiss roll without a stand mixer?
Definitely! A hand mixer works great for every step. Your arm might get a little tired when whipping the cream, but the results are just as good. You’ve got this.
Could I add coffee to enhance the chocolate flavor?
Yes! Add 1 tablespoon of instant espresso powder to your dry ingredients. Coffee intensifies chocolate flavor without making it taste like coffee—it’s a pastry chef secret weapon.
Cozy Closing
There you have it—your complete roadmap to chocolate cake roll perfection! This chocolate Swiss roll might look intimidating, but now you’ve got all my secrets for nailing it every single time.
I’d love to see your spin on this chocolate cake roll recipe! Drop a comment below with your photos or tell me what filling variation you tried—I live for seeing how you make these recipes your own. And if you’re feeling adventurous, try the mint chocolate version next. Trust me, it’s dangerous.
I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra slice when no one’s looking).
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