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Chocolate Cake Roll

A soft, rich chocolate sponge cake rolled with whipped cream filling for an elegant and delicious dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 0.25 cup milk
Filling
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar until pale and thick. Mix in vanilla, oil, and milk.
  4. Fold in dry ingredients gently until combined.
  5. Spread batter in pan and bake 10–12 minutes.
  6. Roll warm cake in a towel dusted with cocoa powder; cool completely.
  7. Beat cream, sugar, and vanilla until stiff peaks form.
  8. Unroll cake, spread filling, reroll, and chill before slicing.

Notes

Dust with cocoa or powdered sugar before serving for a bakery-style finish.