If you’re looking for an indulgent dessert that combines rich chocolate, luscious caramel, and velvety cream, then you’re in the right place. This Chocolate Caramel Cream Roll is not only delicious but also visually stunning, making it perfect for special occasions or whenever you feel like treating yourself. Read on to discover a mouth-watering recipe that’s easy to follow and packed with helpful tips, substitutions, and presentation ideas to make your Chocolate Caramel Cream Roll truly unforgettable.

What is a Chocolate Caramel Cream Roll?
A Chocolate Caramel Cream Roll is a delightful dessert made by layering a fluffy chocolate sponge cake with creamy caramel filling and rolling it up to create a swirl effect. It’s a combination of rich chocolate flavor, buttery caramel, and smooth whipped cream that’s sure to impress anyone who takes a bite. The rolled shape makes it look sophisticated, while the flavors are comforting and familiar. With the right technique and ingredients, this dessert is easier to make than it looks and is guaranteed to be a crowd-pleaser.
Ingredients List for Chocolate Cake
Here’s what you’ll need to create the chocolate sponge layer of the roll:
- ½ cup (60g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk (room temperature)
These ingredients create a soft and pliable chocolate sponge cake that can easily be rolled without cracking, making it the perfect base for this dessert.
Ingredients List for Caramel Cream Filling
For the luscious caramel cream filling, gather the following ingredients:
- ½ cup (120ml) heavy whipping cream (cold)
- ½ cup (100g) caramel sauce (store-bought or homemade)
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
This caramel cream filling is creamy, smooth, and has the perfect balance of sweetness and texture, complementing the chocolate sponge cake beautifully.
Substitutions and Variations
You can customize this Chocolate Caramel Cream Roll to suit your taste or dietary needs. Here are some popular substitutions and variations:
- Flour Substitute: Swap all-purpose flour with gluten-free flour if you need a gluten-free version.
- Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free caramel sauce.
- Chocolate Variation: Add mini chocolate chips or chopped nuts to the filling for extra texture.
- Salted Caramel Twist: Use salted caramel sauce for a contrast of sweet and salty flavors.
- Flavor Additions: Add a tablespoon of espresso powder to enhance the chocolate flavor or a pinch of cinnamon for a warm spice note.
These variations allow you to personalize the recipe based on your preferences or dietary restrictions without sacrificing the delicious flavors.
Step-by-Step Cooking Instructions

Here’s a step-by-step guide to creating your Chocolate Caramel Cream Roll. Make sure you have all the ingredients ready before you start!
Step 1: Preheat the Oven and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang to help lift the cake later. Lightly grease the parchment to ensure the cake doesn’t stick.
Step 2: Sift Dry Ingredients
In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting these ingredients will prevent any lumps and ensure an even texture in the cake.
Step 3: Beat Eggs and Sugar
In a separate large bowl, use an electric mixer to beat the eggs and sugar together until the mixture becomes pale, thick, and fluffy. This will take about 5-6 minutes. Properly beaten eggs will add volume to the cake, making it light and airy.
Step 4: Add Oil, Vanilla, and Milk
Slowly pour in the oil, vanilla extract, and milk while continuing to mix. These wet ingredients add moisture and flavor, making the cake soft and rich.
Step 5: Fold in Dry Ingredients
Using a spatula, gently fold in the sifted dry ingredients until just combined. Avoid over-mixing to keep the batter light.
Step 6: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 10-12 minutes or until the top springs back when gently pressed.
Step 7: Roll the Cake
While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place a clean kitchen towel over the cake, then gently roll it from one short end to the other (along with the parchment). Allow it to cool completely in this rolled shape.
Step 8: Prepare the Caramel Cream Filling
In a bowl, beat the heavy cream, caramel sauce, powdered sugar, and vanilla extract until stiff peaks form. This creamy filling is perfect for spreading over the chocolate sponge layer.
Step 9: Unroll and Fill the Cake
Once the cake has cooled, carefully unroll it and spread the caramel cream filling evenly over the surface. Leave a small border around the edges to prevent filling from oozing out.
Step 10: Roll the Cake Again
Gently re-roll the cake without the parchment paper. Wrap it in plastic wrap and refrigerate for at least an hour to set the filling.
How to Cook Chocolate Caramel Cream Roll: A Step-by-Step Guide
This Chocolate Caramel Cream Roll requires a few specific techniques to get it right:
- Bake the Cake Evenly: Spread the batter evenly in the pan to ensure even baking.
- Roll While Warm: Rolling the cake while it’s still warm prevents cracks.
- Cool in Rolled Shape: Letting the cake cool in the rolled shape will make it easier to fill and roll later.
- Chill Before Slicing: Refrigerate the roll to allow the flavors to meld and the filling to firm up, making slicing easier.
Common Mistakes to Avoid
To achieve the best results, avoid these common mistakes:
- Over-mixing the Batter: This can make the cake dense rather than fluffy.
- Over-baking the Cake: A dry cake will crack when rolled. Keep an eye on the bake time.
- Not Rolling While Warm: If the cake cools before rolling, it’s more likely to crack.
- Using Warm Filling: The filling should be cool; warm filling may melt and create a mess.
Serving and Presentation Tips
Presentation can make this dessert even more appealing. Here are some tips to serve your Chocolate Caramel Cream Roll beautifully:
- Dust with Cocoa Powder or Powdered Sugar: A light dusting adds elegance.
- Drizzle with Extra Caramel Sauce: Drizzle caramel over the roll for a luxurious touch.
- Top with Whipped Cream and Berries: A dollop of whipped cream and a few fresh raspberries or strawberries add color and freshness.
How to Serve Chocolate Caramel Cream Roll
Serve this roll chilled for the best texture. Slice it into 1-inch rounds using a sharp, serrated knife. For an extra-special touch, serve each slice with a drizzle of caramel sauce or a sprinkle of chocolate shavings.
Presentation Ideas for Chocolate Caramel Cream Roll
Here are a few presentation ideas to make your Chocolate Caramel Cream Roll the centerpiece of your dessert table:
- Layered Plate Presentation: Place each slice on a plate with a smear of caramel sauce underneath.
- Decorative Chocolate Garnish: Use a vegetable peeler to create chocolate curls for garnish.
- Use a Cake Stand: Display the roll on a decorative cake stand for a classic look.
Chocolate Caramel Cream Roll Recipe Tips
For the best results, consider these additional tips:
- Make Ahead: You can make the roll a day in advance and keep it refrigerated.
- Keep the Roll Tight: When rolling, try to keep it tight to maintain a nice swirl pattern.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions (FAQs)
1. Can I freeze Chocolate Caramel Cream Roll?
Yes, you can freeze this roll. Wrap it tightly in plastic wrap and store in an airtight container for up to one month. Thaw in the refrigerator before serving.
2. Can I use whipped cream instead of caramel cream filling?
Yes, you can use plain whipped cream, but the caramel adds a delicious flavor twist.
3. What’s the best way to prevent cracks in the cake?
Rolling the cake while it’s warm is essential for preventing cracks. Also, avoid over-baking.
4. Can I make this dessert gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
5. Can I make my own caramel sauce?
Absolutely! Homemade caramel sauce can add a rich, buttery flavor to the filling.
Conclusion
The Chocolate Caramel Cream Roll is a decadent and beautiful dessert that’s surprisingly easy to make. With a soft chocolate sponge, creamy caramel filling, and a touch of creativity in presentation, this dessert will be a showstopper on any table. Whether it’s a holiday gathering or just a special treat for yourself, this roll is guaranteed to impress. Now that you’ve learned all the tips and tricks, it’s time to give this recipe a try and enjoy the irresistible combination of chocolate, caramel, and cream. Happy baking!
PrintChocolate Caramel Cream Roll Recipe
The Chocolate Caramel Cream Roll is a decadent dessert featuring a moist chocolate sponge rolled with smooth caramel cream filling. Perfect for special occasions, this recipe combines the rich flavors of chocolate and caramel in a light, airy roll. Ideal for gatherings or a family treat, this dessert is a delightful addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 serving 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Sponge Cake:
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- Caramel Cream Filling:
- ½ cup heavy whipping cream
- ½ cup caramel sauce
- ½ cup powdered sugar
- Chocolate Ganache (optional):
- ½ cup heavy cream
- ½ cup dark chocolate chips
Instructions
- Prepare Sponge Cake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Whip eggs and sugar until light and fluffy. Sift in flour, cocoa powder, baking powder, and salt. Fold gently until combined.
- Bake: Pour batter into the prepared pan, spreading evenly. Bake for 10-12 minutes until set. Let it cool slightly, then roll with parchment to create a roll shape.
- Make Caramel Cream Filling: Whip heavy cream, powdered sugar, and caramel sauce until fluffy.
- Assemble Roll: Unroll the cake, spread caramel cream filling evenly, then roll it back up tightly. Chill for 30 minutes.
- Optional Ganache Topping: Heat cream, pour over chocolate chips, stir until smooth. Pour over the roll for extra richness.
Notes
- Ensure the cake is still warm while rolling initially to prevent cracking.
- Chill the roll after assembling for a firmer texture when slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
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