Let's Bake

Chocolate Cake Roll recipe

Yield Serves 8
Prep: 90 minutesCook: 11 minutesTotal: 1 hour 41 minutes

An easy chocolate sponge cake filled with whipped cream.


Chocolate cake roll

  • 3 large eggs, room temperature
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 70 grams (1/2 cup) plain flour or all purpose flour
  • 20 grams (1/4 cup) natural cocoa powder or Dutch-processed cocoa powder
  • 20 ml (1 tablespoon + 1 teaspoon) vegetable oil
  • 1/2 teaspoon vanilla extract


  • 20 grams (1/4 cup) natural cocoa powder or Dutch-processed cocoa powder, sifted, for dusting only

Cream filling

  • 300 ml (1 and 1/4 cups) thickened cream or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon icing sugar or powdered sugar


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan or swiss roll pan with baking or parchment paper.
  2. Place eggs in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl. Beat eggs for 1-2 minutes using an electric mixer on medium speed. Once eggs start to become thick and foamy, add the sugar, 1 tablespoon at a time, while continuing to mix.
  3. Turn the mixer up to medium-high speed and continue to beat until eggs become pale and fluffy, and triple in volume – this is called ribbon stage. It will take around 5-7 minutes.
  4. You’ll know your eggs have reached ribbon stage when you can use the whisk to draw a figure 8 on top of the batter. If the number 8 is still there when you have finished drawing, your eggs are ready. (See photo below).
  5. Sift together the flour and cocoa powder. When the eggs are ready, add half the flour and cocoa and start to gently fold with a spatula. Add remaining flour and cocoa and continue to gently fold the mixture until there are no more pockets of flour or cocoa powder. Use a light hand, so you don’t lose the air in your eggs.
  6. Drizzle the oil and vanilla down the side of the bowl. Gently fold until combined.
  7. Transfer your cake batter to your prepared pan and gently smooth out to form one even layer. Bake for approximately 11 minutes or until cake is no longer sticky to the touch.
  8. Prepare a clean, dry tea towel by generously sifting over half of the cocoa powder reserved for dusting. Take the cake out of the oven and let it sit for 2 minutes just to firm up ever so slightly. Then, in one swift movement, tip the cake out onto the prepared tea towel, then very gently remove the baking paper.
  9. Sift over the remaining cocoa powder on top of the cake. Then gently roll up the cake, from the short side, keeping the tea towel wrapped around the cake.
  10. Place the cake on a cooling rack and leave to cool completely before filling – around 1-2 hours.
  11. In a large mixing bowl, add your cream and whisk on medium speed until whipped and soft peaks form. Stir in vanilla and sugar.
  12. Very gently, unroll your cake, keeping the end slightly curled. Spread whipped cream over the cake, going right to the edges. Then, gently re-roll the cake back up.
  13. Place cake in the fridge for at least 30 minutes before slicing. 


Cocoa powder: I prefer to use dutch processed cocoa powder in the cake batter as it yields a darker colour, but natural unsweetened cocoa powder will work here too.

Vegetable oil: Or you can use any neutral-tasting oil like grapeseed oil or canola oil.

Thickened cream: Cream can have different names in different countries but look for a high fat (at least 35% fat) cream that says it is suitable for whipping.

Storage: Once filled and rolled, keep cake covered or in an airtight container and store it in the fridge. This cake keeps well for 1-2 days and can be made a day in advance. 

Nutrition Information

Serving Size: 1 slice Calories: 210 Sugar: 14.1 g Sodium: 32.5 mg Fat: 11.8 g Carbohydrates: 25.1 g Protein: 5 g Cholesterol: 86.9 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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