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This image shows a sliced chocolate cake roll placed neatly on a white ceramic plate over a white marble countertop, with rich chocolate sponge and whipped cream swirls.

Chocolate Cake Roll Recipe

This light, fluffy chocolate cake is rolled with sweet whipped cream for a classic and elegant dessert. Baked in a jelly roll pan, the cake is easy to roll and slice, perfect for holidays or special occasions, especially when served with rich fudge or butter sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 people
Calories 128 kcal

Equipment

  • Jelly roll pan (15½ x 10½ inches)
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber spatula
  • Sifter
  • Clean kitchen towel
  • Measuring cups and spoons

Ingredients
  

  • 3 tbsp unsweetened cocoa powder
  • ¼ cup confectioners' sugar for dusting
  • ½ tsp cream of tartar
  • 1 pint of heavy whipping cream, whipped
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 1 tsp vanilla extract
  • 5 eggs

Instructions
 

  • Preheat the oven to 325°F (165°C) and line the jelly roll pan with parchment paper.
    This image shows a silver jelly roll pan lined with parchment paper and lightly greased and floured on a white marble countertop.
  • Separate the eggs and beat the egg whites with cream of tartar until stiff, gradually adding ½ cup of the sugar while beating.
    This image shows a large glass bowl with stiffly beaten egg whites, cream of tartar, and sugar on a white marble countertop with a white electric hand mixer.
  • Sift the remaining sugar, cocoa, and flour together.
    This image shows cocoa powder, sugar, and flour being sifted through a fine mesh sieve into a glass bowl over a white marble countertop.
  • In a separate bowl, beat the egg yolks until thick and fold the sifted mixture into them. Stir in vanilla; the mixture will be quite stiff.
    This image shows thick beaten egg yolks being folded with a cocoa, sugar, and flour mixture using a white silicone spatula in a glass bowl on a white marble countertop.
  • Gently fold this into the whipped egg whites.
    This image shows chocolate batter being gently folded into whipped egg whites in a glass bowl over a white marble countertop.
  • Pour and spread the batter evenly in the prepared pan and bake for 20 minutes.
  • Let it cool for 5 minutes and invert the cake onto a clean towel dusted with confectioners' sugar, peel off the parchment, and roll the cake up in the towel.
    top-down-view-of-chocolate-batter-in-rectangular-baking-dish-on-white-marble
  • Unroll, spread with whipped cream, and roll up again.
    slicing-and-serving-chocolate-cake-roll-with-fudge-sauce-top-down
  • Slice and serve with foamy butter sauce or fudge sauce.
    slicing-and-serving-chocolate-cake-roll-with-fudge-sauce-top-down-2

Notes

  • Beating the egg whites to stiff peaks is crucial for a light and airy sponge.
  • Rolling the cake while still warm helps prevent cracking.
  • Dusting the towel with confectioners' sugar prevents sticking.