If you’re on the hunt for a dessert that captures pure decadence and elegance in one delightful bite, look no further than this Chocolate Cake Roll with Rich Creamy Filling Recipe. This classic cake roll boasts a tender, airy chocolate sponge enveloping a luxuriously smooth and rich cream cheese filling that simply melts in your mouth. Every slice offers a perfect balance of deep cocoa flavor paired with the luscious, velvety cream that will have your friends and family begging for the recipe. Trust me, once you try this treat, it will instantly become one of your go-to crowd-pleasers!
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking magic. The simplicity of these essentials belies the extraordinary results they help create, combining to deliver an impeccable taste and texture that’s rich, moist, and utterly irresistible.
- 3 large eggs, room temperature: Eggs provide structure and lightness to the cake, helping it rise beautifully.
- 1 cup (200g) granulated sugar: Adds sweetness and helps achieve a tender crumb on the cake.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1/2 cup (60g) all-purpose flour: The foundation for the cake’s soft and delicate texture.
- 1/3 cup (40g) unsweetened cocoa powder: Infuses the cake with rich, chocolatey depth.
- 1 teaspoon baking powder: Gives the cake just the right amount of lift and fluffiness.
- 1/4 teaspoon salt: Balances sweetness and intensifies the chocolate flavor.
- Powdered sugar, for dusting: Adds a pretty finish and a touch of extra sweetness.
- 1 cup (240ml) heavy cream: Whipped into a cloud-like texture for the creamy filling.
- 1/4 cup (30g) powdered sugar: Sweetens the cream without graininess, ensuring smoothness.
- 1 teaspoon vanilla extract: Blends seamlessly into the filling for added warmth.
- 4 oz (115g) cream cheese, softened: The star of the filling, creating that luscious, creamy consistency.
- 1/2 cup (120g) mascarpone or ricotta cheese (optional): For an ultra-rich and silky filling sensation.
How to Make Chocolate Cake Roll with Rich Creamy Filling Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and prepping your jelly roll pan with grease and parchment paper. This setup ensures your cake will bake evenly and release easily. Next, sift together the dry ingredients — flour, cocoa, baking powder, and salt — for a smooth batter that’s free of lumps. Then, beat the eggs and granulated sugar until the mixture is light and fluffy; this step is crucial for that airy texture. Gently fold the dry ingredients into the eggs using a spatula, careful not to deflate the batter. Pour it into your pan, spread evenly, and bake for 10-12 minutes or until a toothpick inserted comes out clean.
Step 2: Roll the Cake Without Cracking
The key to a perfect roll is rolling the cake while it’s still warm. As soon as it’s out of the oven, dust a clean kitchen towel with powdered sugar and carefully flip the cake onto it. Peel off the parchment paper and then roll the cake up gently with the towel inside. This warming and rolling step helps the cake form its shape without any cracks—and it’s so satisfying to see it start to take form. Let it cool completely before unrolling for filling.
Step 3: Whip Up the Creamy Filling
For the decadent filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In a separate bowl, beat the cream cheese and mascarpone until smooth and creamy—this makes the filling ultra velvety. Gently fold the whipped cream into the cheese mixture until combined. This method results in a filling that’s rich but also light enough to complement the chocolate cake without weighing it down.
Step 4: Assemble the Cake Roll
Once your cake has cooled, carefully unroll it and spread the creamy filling evenly across the surface. Then, roll it back up from one short end with gentle, even pressure. Dust with powdered sugar for a delicate touch, or add a bit of flair with chocolate shavings or extra whipped cream if you’re feeling fancy. Pop it into the fridge for at least 30 minutes—it helps the filling set beautifully before slicing.
How to Serve Chocolate Cake Roll with Rich Creamy Filling Recipe
Garnishes
A simple dusting of powdered sugar instantly elevates this cake, creating a delicate, snowy appearance. For extra pizzazz, sprinkle some freshly grated dark chocolate, cocoa powder, or even a handful of fresh berries. A dollop of whipped cream on the side adds that classic touch and an additional layer of creaminess to each slice.
Side Dishes
This cake pairs wonderfully with fresh fruit like raspberries, strawberries, or sliced bananas, whose natural sweetness and acidity contrast beautifully with the richness. A scoop of vanilla ice cream or a drizzle of caramel sauce can also turn this dessert into a truly indulgent experience, perfect for special occasions or cozy nights in.
Creative Ways to Present
Want to impress your guests? Serve the cake roll on a decorative platter with edible flowers or mint leaves for a vibrant pop of color. Alternatively, slice into thick rounds and stack them as a mini tower, securing with decorative toothpicks. For a festive touch, add sprinkles or drizzle the top with chocolate ganache to create a glossy, irresistible finish.
Make Ahead and Storage
Storing Leftovers
This Chocolate Cake Roll with Rich Creamy Filling Recipe keeps beautifully in the refrigerator for up to 3 days. Be sure to wrap it well with plastic wrap or store in an airtight container to maintain its moisture and freshness. The flavors actually deepen after a day, making it just as delicious, if not more so, when enjoyed the next day.
Freezing
If you want to make this cake roll ahead of time or save leftovers for longer, wrapping it tightly in plastic wrap and then aluminum foil allows you to freeze it for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the texture and taste of that rich, creamy filling.
Reheating
This dessert is best served chilled or at room temperature. If you prefer a slightly softer texture, let it sit at room temperature for about 15 minutes before slicing. Avoid microwaving, which can ruin the delicate cream filling and cake texture.
FAQs
Can I use a different type of filling for this cake roll?
Absolutely! While this rich creamy filling is a classic, you can swap in whipped ganache, fruit preserves, or even a flavored buttercream to suit your taste preferences. Just keep in mind the consistency needs to be spreadable yet stable enough to hold shape when rolled.
What if I don’t have a jelly roll pan?
If a jelly roll pan isn’t handy, use the largest rectangular baking pan you have with low sides to allow the batter to bake evenly and thinly. Just make sure to adjust baking time accordingly and keep an eye on it, so it doesn’t overbake.
How do I prevent the cake from cracking when rolling?
The secret lies in rolling the cake while it’s still warm, using a powdered sugar-dusted towel to help it shape gently. Cooling the cake rolled up helps the sponge “learn” the curve, so it won’t break when you add the filling later.
Is mascarpone necessary in the filling?
Mascarpone or ricotta adds an extra layer of richness and silky texture, but it’s optional. Cream cheese alone works great and is delicious in its own right if you want a lighter filling.
Can this cake roll be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that has xanthan gum included. Make sure to sift it well and fold gently to keep the airy texture of the cake.
Final Thoughts
There’s something truly special about the Chocolate Cake Roll with Rich Creamy Filling Recipe that makes every celebration sweeter and every casual dessert feel extraordinary. With its tender chocolate sponge and irresistibly smooth filling, this cake roll is sure to become a beloved favorite in your baking repertoire. Trust me, once you make it, you’ll be smiling all the way through—so why not give it a try today and share a slice of joy with those you love?
Print
Chocolate Cake Roll with Rich Creamy Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus 30 minutes chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Chocolate Cake Roll features a light and fluffy cocoa sponge cake rolled with a rich and creamy whipped cream and cream cheese filling. Perfect for special occasions or a decadent dessert, this recipe balances airy cake texture with a smooth, mildly sweet filling, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Cake
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120g) mascarpone cheese or ricotta cheese (optional for richer filling)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper; lightly grease the parchment to prevent sticking.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for easy incorporation.
- Beat eggs and sugar: Using an electric mixer, beat the room temperature eggs with granulated sugar until light and fluffy, about 5-7 minutes. Add vanilla extract and mix briefly to combine.
- Combine batter: Gradually fold the sifted dry ingredients into the egg mixture using a spatula or spoon. Be gentle to keep the batter airy and well incorporated.
- Pour and bake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Roll cake while warm: Immediately after baking, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake with the towel while still hot to prevent cracks. Let it cool completely rolled up.
- Make whipped cream filling: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
- Prepare cream cheese mixture: In another bowl, beat the softened cream cheese and mascarpone cheese (if using) until smooth and creamy.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
- Unroll cooled cake: Once the cake is completely cooled, gently unroll it from the towel, taking care not to tear.
- Spread filling: Evenly spread the whipped cream filling over the entire surface of the unrolled cake.
- Roll filled cake: Carefully roll the cake back up starting from one short end, keeping the filling inside.
- Decorate and chill: Dust the finished cake roll with powdered sugar. Optionally, decorate with chocolate shavings or additional whipped cream for presentation. Refrigerate for at least 30 minutes to set before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracks and keeps it pliable.
- Make sure eggs are at room temperature for a lighter, fluffier cake.
- Use mascarpone or ricotta in the filling for a richer, creamier texture.
- Chilling the cake roll before serving improves sliceability and flavor melding.
- Store leftover cake refrigerated in an airtight container for up to 3 days.
