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Chocolate Cake Roll

This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia
  • Total Time
    Prep: 1 hour + standing Bake: 15 min. + cooling
  • Makes
    12 servings


  • 6 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Additional confectioners' sugar


  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended.
  • Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture.
  • Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks.
  • In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
Nutrition Facts
1 slice: 225 calories, 14g fat (8g saturated fat), 147mg cholesterol, 92mg sodium, 22g carbohydrate (18g sugars, 0 fiber), 4g protein.

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  • Veda
    Jan 5, 2020

    Tasty, of course, what could be bad? But, I think this recipe calls for too many eggs or not enough dry ingredients. It takes a long time to bake, and is still too moist--prone to stick to the towel and can require a lot of patching.

  • zpdoday
    Aug 7, 2015

    Really good, but never sure how it will turn out. Will it stick to parchment and break apart???

  • kcrihfield89
    Feb 18, 2014

    This cake is so light and fluffy. It doesn't have a strong chocolate flavor and it's not very sweet, but I love it anyway!

  • janie430
    Nov 21, 2012

    No comment left

    Nov 4, 2012

    No comment left

  • sweetharvest
    Oct 18, 2009

    No comment left

  • shirlyn
    May 6, 2008

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  • Ruthie
    Jan 9, 2007

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