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Chocolate Caramel Cake Roll

Chocolate Caramel Cake Roll

This Chocolate Caramel Cake Roll features a light, fluffy chocolate sponge cake rolled around a rich, buttery caramel filling. Perfect for celebrations or satisfying any sweet craving, this dessert balances the deep flavors of cocoa and caramel with a beautiful spiral presentation. Easy enough for novice bakers yet impressive for guests, it offers customizable variations and delightful textures in every bite.

  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

For the Caramel Filling

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk together the eggs and sugar vigorously until pale and fluffy. Sift together cocoa powder, flour, and baking powder, then gently fold them into the egg mixture to keep the batter light and airy. Add the melted butter and vanilla extract and mix gently. Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back lightly to the touch.
  2. Roll the Cake While Warm: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake tightly from one short end with the towel inside and let it cool completely in the rolled shape. This prevents cracking and helps set the roll.
  3. Prepare the Caramel Filling: In a medium saucepan, heat sugar over medium heat, stirring constantly until melted and amber in color. Slowly add butter and whisk until combined. Gradually add heavy cream while whisking constantly to create a smooth, silky caramel sauce. Stir in vanilla extract. Allow the caramel to cool until thick but still spreadable.
  4. Unroll and Fill the Cake: Carefully unroll the cooled cake and spread an even layer of the caramel filling over the surface, leaving a small margin around the edges. Roll the cake back up tightly without the towel to form the spiral. Wrap tightly in plastic wrap.
  5. Chill and Serve: Refrigerate the cake roll for at least one hour to set the filling and firm up the roll. When ready, slice into generous rounds and serve. Garnish as desired with powdered sugar, caramel drizzle, or fresh berries.

Notes

  • Use room temperature eggs to achieve greater volume and a lighter sponge.
  • Sift dry ingredients to avoid lumps and facilitate gentle folding.
  • Remove the cake from the oven as soon as it springs back lightly to prevent drying.
  • Roll the cake while warm to avoid cracking.
  • Allow caramel to cool before spreading to prevent melting the sponge.
  • Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
  • Freeze wrapped well in plastic and foil for up to 2 months; thaw in the fridge overnight before serving.
  • Reheat slices gently in the microwave for 10-15 seconds to soften the caramel without melting the roll.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour is used)

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of the roll)
  • Calories: 280
  • Sugar: 25g
  • Sodium: 80mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: Chocolate cake roll, caramel dessert, rolled cake, chocolate caramel roll, celebration cake, easy dessert, gluten-free dessert