Easy chocolate cake roll recipe Delicious decadent dessert perfect for any occasion Simple tech impressive results guaranteed
Total Time:1 hour 45 minutes
Yield:12 servings 1x
Ingredients
Scale
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
3/4 cup granulated sugar, divided
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Cocoa powder for dusting (optional)
Chocolate shavings (optional)
Fresh berries (optional)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing the paper to extend over the edges.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Separate the Eggs: Separate the egg whites from the yolks. Make sure there is no yolk in the whites.
Beat the Egg Whites: In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup of the sugar and continue beating until stiff, glossy peaks form. Set aside.
Beat the Egg Yolks: In another large bowl, beat the egg yolks with the remaining 1/2 cup of sugar until pale and thick.
Add Wet Ingredients: Add the oil, milk, and vanilla extract to the egg yolk mixture and beat until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them. This is what gives the cake its light and airy texture.
Pour Batter into Pan: Pour the batter into the prepared jelly roll pan and spread it evenly.
Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Prepare a Towel: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Invert the Cake: Once the cake is out of the oven, immediately invert it onto the prepared towel.
Peel Off Parchment Paper: Carefully peel off the parchment paper from the cake.
Roll the Cake: Starting from one of the short ends, gently roll the cake up tightly in the towel. This will help the cake retain its shape and prevent it from cracking later.
Cool: Let the rolled cake cool completely in the towel. This usually takes about an hour.
Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, beating until light and fluffy.
Add Vanilla Extract: Stir in the vanilla extract.
Unroll the Cake: Carefully unroll the cooled cake.
Spread the Filling: Spread the cream cheese filling evenly over the cake, leaving about an inch of space at the edge farthest from you.
Reroll the Cake: Gently reroll the cake, starting from the same end you rolled it from before.
Wrap and Chill: Wrap the chocolate cake roll tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the filling to set.
Dust with Cocoa Powder: Before serving, dust the chocolate cake roll with cocoa powder.
Slice and Serve: Slice the chocolate cake roll into individual servings.
Optional Toppings: If desired, top with chocolate shavings, fresh berries, or a drizzle of chocolate sauce.
