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Chocolate Roll Cake


Elegant Chocolate Roll Cake is so tasty. Light & Fluffy.

This cake is one that I am requested to bring each Holiday.  My family loves it. 

Don’t think its too difficult to make because it really isn’t and it bakes up in 12 minutes.

Here is a brief look at that preparation and the full recipe that you can print is below.


Jelly Roll Pan 15 x 10

Aluminum Foil

Cloth towel, thin (I have one thin towel that I keep & only use for this cake)


Serving Tray – approx. 10″ x 5″ looks best

Cake Preparation

Line sheet cake pan with foil and grease foil.


Mix cake and spread in foil-lined pan.

Bake at recommended temperature.

Rolling the cake

Immediately after removing from oven, place cake and pan upside down onto prepared towel sprinkled with confectioners sugar. You should buy a towel that you use for making this cake. Keep it put aside for baking. Buy a towel that is breathable and thin.

Slowly peel back foil and remove from cake


Roll cake from narrow end into a roll.  Let cool on the rack until completely cool.



Once cool unroll.  You may have a little cracking but that is normal, it won’t go through to the top side unless you over-baked the cake.  


Spread cool whip evenly over cake.  336X280


Re-roll cake and sprinkle with confectioners sugar to finish.

Put on a serving tray.


Chocolate Roll Cake

Servings 8 servings


  • 3/4 all purpose flour
  • 1/4 c. cocoa
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 tsp. vanilla
  • 1 cup whip cream
  • Confectioners' sugar


  • Heat oven to 375 degree.
  • Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper: grease.
  • Stir together flour, cocoa, baking powder and salt; set aside.
  • In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored.
  • Pour eggs into large mixer bowl; gradually beat in granulated sugar.
  • On low speed, blend in water and vanilla.
  • Gradually add flour mixture, beating just until batter is smooth.
  • Pour into pan, spreading batter to corners.
  • Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
  • Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar.
  • Carefully remove foil, trim off stiff edges if necessary.
  • While hot, roll cake and towel from narrow end.
  • Cool on wire rack.
  • Unroll cake; remove towel spread Whipped cream over cake.
  • Roll up; sprinkle with confectioners sugar or, if desired, frost with Chocolate Glaze.

I hope you enjoy this recipe. After you make the first one the others are easy. 

You might also like my Chocolate Rum Bites recipe for a great Holiday treat.

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I truly appreciate you all stopping in.  Enjoy your week!


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