Hot Chocolate Cake Roll
This amazing chocolate cake roll is a perfect dessert for winter holidays. Soft chocolate sponge cake filled with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate syrup, and topped with more marshmallows. It’s like a cup of hot chocolate in a cake form!
If you need a holiday dessert that will please everyone, don’t look any further! This chocolate cake roll is perfect because the flavors are everyone’s favorite: chocolate and marshmallows!
Another things that makes is great for holidays, is the comfort aspect. It’s Hot Chocolate themed because what is more comforting in cold weather than a cup of hot chocolate?
The soft, moist chocolate sponge cake, smooth creamy frosting, and marshmallows all make it a perfect holiday dessert.
Don’t be too intimidated by the cake roll! It’s really not a difficult process. Just read the tips and as long as you work carefully and remember the tips, you will be good to go!
How to Make Chocolate Cake Roll
Making a cake roll is a lot easier than it looks. It’s a simple beating of ingredients for cake batter and then baking for a few minutes. The hardest part is rolling it but really, it’s also quite simple.
Start by getting a rimmed large baking sheet that’s 17 in x 11 in x 1 in. Prepare the baking sheet by lining it with parchment paper all over the bottom and make sure to make it large enough to get it up the sides too.
Beat your cake ingredients like it says in the recipe and evenly spread it all over the prepare baking sheet. Tap the baking sheet on the counter a couple of times to get the air bubbles out.
Bake the cake for 7-9 minutes. Once you take the cake out, run a spatula along the edges to separate it from the pan, if needed.
Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
While the cake is still hot, gently roll cake with the towel from narrow end (don’t make it too tight and don’t press).
Cool on a wire rack for at least 30 minutes. Make the frosting while cake is cooling.
After about 30 minutes, gently unroll the cake and spread frosting all over, leaving about an inch and a half one of the short ends.
Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
Tips For Success!
- Make sure to beat the eggs and sugar for a few minutes to whip them until the color changes to light yellow and the texture is thickened and fluffy.
- Spread the cake batter evenly all over the pan! Tap the baking pan on the counter a few times to make sure it spreads well and gets the air bubbles out.
- Yes, the layer of the cake will be thin! Don’t try to use a smaller baking pan. For best results, use a rimmed 17 in x 11 in x 1 in.
- Don’t overbake!
- Use a generous amount of powdered sugar and cocoa powder to dust the towel. If there is not enough, the cake will get stuck to the towel.
- Roll the cake in the towel right after baking, while still hot or it will crack.
- Cool the cake to room temperature in the towel, don’t try to rush.
- Add frosting to cooled cake or it will start to melt.
How To Store A Cake Roll
It’s best to store this cake roll in the refrigerator because the frosting contains dairy ingredients. You can store it right on the serving platter but make sure to wrap it air-tight in your preferred food wrap. If not wrapped, it will dry out in the refrigerator. Refrigerated, it should last 3-4 days.
During a holiday party of an event, you can keep the chocolate cake roll at room temperature for 2-4 hours. Longer than that, it should be refrigerated.
Can I Make The Cake Roll Ahead Of Time?
Yes, you can make the cake ahead of time and store it in the refrigerator for a day. Don’t add the chocolate or marshmallows until ready to serve.
Make the cake completely and wrap it in food wrap air-tight. Refrigerate it until ready to use. To soften the cake, pull it out of the refrigerator about 30 minutes before serving. Add chocolate topping and marshmallows and serve.
More Holiday Baking Recipes To Make
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Hot Chocolate Cake Roll Recipe
Ingredients
Cake:
- 3 eggs room temperature
- 1 cup granulated sugar
- ⅓ cup water
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 tsp baking powder
- ¼ tsp salt
- Unsweetened baking cocoa and powdered sugar for rolling the cake
Frosting:
- 8 oz cream cheese softened
- 1/3 cup white granulated sugar
- 1/2 cup marshmallow fluff
- 1 1/2 cups Cool Whip in tub not can
- 1 1/2 cups mini marshmallows
Topping:
- Chocolate syrup
- Mini marshmallows
Instructions
Making The Cake:
- Preheat oven to 375℉ and line 17x11x1 pan with parchment paper large enough to go up the sides as well.
- Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly pour in granulated sugar white still beating.
- Lower speed to low and add water and vanilla extract.
- Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
- Pour the batter into the prepared baking pan and spread evenly. Tap the baking pan on the counter a few times to help spread the batter and get air bubbles out.
- Bake for 7-8 minutes and do a toothpick test (or touch the center to make sure it's baked. (Run a spatula around edges of the pan to loosen cake if needed).
Rolling The Cake:
- Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. (Trim off crusty edges if necessary.)
- While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press).
- Cool on a wire rack for at least 30 minutes.
Frosting:
- While the cake is cooling, make frosting.Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined.
- On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
Rolling Cake With Frosting:
- Unroll cake carefully. Gently, spread frosting all over the cake a few dollops at a time, leaving about an inch and a half one of the short ends.
- Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
- Drizzle with chocolate syrup and top off with some mini marshmallows.
Notes
- Make sure to beat the eggs and sugar for a few minutes to whip them until the color changes to light yellow and the texture is thickened and fluffy.
- Spread the cake batter evenly all over the pan! Tap the baking pan on the counter a few times to make sure it spreads well and gets the air bubbles out.
- Yes, the layer of the cake will be thin! Don’t try to use a smaller baking pan. For best results, use a rimmed 17 in x 11 in x 1 in.
- Don’t overbake!
- Use a generous amount of powdered sugar and cocoa powder to dust the towel. If there is not enough, the cake will get stuck to the towel.
- Roll the cake in the towel right after baking, while still hot or it will crack.
- Cool the cake to room temperature in the towel, don’t try to rush.
- Add frosting to cooled cake or it will start to melt.
Nutrition
This recipe was originally posted on Will Cook For Smiles on December 23rd, 2014.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This was my 1st attempt at a roll cake.
I prepared myself for that fact that it might not work the 1st time (you know the 1st pancake is always a dude.)
There were factors on my end that I believe caused my cake to really crack, so no fault of the author or instructions. I thought you did a great job. I just know that it takes me several times to practice to get it right.
SO, I planned in advance that if it didn’t work I would make parfaits.
When life throws a curve, MAKE PARFAITS! HAHA.
It is so good!
Looking forward to trying it again.
Thanks!
I hope you get it next time, Paula! I am glad the parfaits were good!
I love chocolate cakes but this cake is little different and looks amazing.
Can a box cake recipe work? I’m not such a “Baker”…And can there be a replacement for cream cheese..My son is asking this for his bday since he is a marshmallow fan! But not a cream cheese fan
Thanks
Just made this tonight. This is my first real baking project outside of my usual sourdough. I was unsure if it needed to be sugared on top before rolling it in the towel, as it really sticks when you unroll it. But like I said, I’m new at this. Great recipe though.
I think using a 17×11 pan is too big. The cake was very thin. There is more filling than cake, where it should be the other way around. The presentation is good and I am sure my guests will love it.
I hope your guests do like it, Sue! You can always use a standard jelly roll bake pan, it’s a bit smaller. 🙂
Thank you, Sue!
I’ve made this for the past 2 years (and will again this year) for the schools Christmas concert/bake sale. I cut it into thirds and put in holiday cookie boxes. It’s one of first to go.
I”m SO happy to hear it, Rose! Thank you so much 🙂
For some reason cake was breaking down on couple of spots. So I ended the having hole on top of the cake. And it stick so much for towel that I had to throw towel away.
Hi Lorena!
It could be for a couple of reasons, sometimes it cracks from cooling too much or from overfilling. You can hide the cracks with marshmallows in this cake, especially if it’s on top 🙂
If there are spots that are not coated in powdered sugar, the cake will stick. I’ve had a couple of towers that I threw away in the past as well. It’s better to generously sprinkle with powdered sugar and then just brush off excess off the cake.
I hope you enjoyed the cake though!
can I homemade whipped cream instead of Cool Whip in the frosting?
How far in advance can this cake be made? Looks delicious!
You can made it the day before and keep it covered in the refrigerator. You can pull it out an hour before serving so it softens a bit.
Thank you! I hope you like it 🙂
I know this is early but I would like to make this for a Christmas party, I did read the above post about making the cake ahead of time, I was wondering if you could freeze the cake ahead of time at least one week or even 1 month before?
Hi Elizabeth,
To be honest, if you want best results, I wouldn’t freeze the cake. The frosting and the marshmallows int he frosting won’t stand up to freezing and you can’t freeze the cake without it since it needs to be rolled at room temperature or it will break on you.
You can make it a day or two before the party, cover it tightly, and refrigerate until the party.
Best of luck! I hope you enjoy it 🙂
I haven’t had a chance to make a cake roll, but I think my first one will have to be a hot chocolate variety. Yum!
I almost broke my finger trying to get a lick of that filling. You’re picture looks so vivid I swear I can smell the chocolate. And I do like Christmas Eve — we are going to our daughters. The baccala is made the poltenta crostini are waiting to be grilled and my Stud Muffin is ready for the party. I do have to warn you , these snowbirds are getting ready to fly the coop. Our migration begins this coming Sunday — it’s that time of year all Floridians dread. Buon Natale e Felice Anno Nuovo.
Hahaha, well you will be loving the weather!! I swear it only got below 65 a couple of times. It’s been a warm, warm season.
Thank you, Marisa! Happy New Year 🙂
This cake is an absolute knockout! I feel the same way as you about Christmas eve versus Christmas day, the 24th has always been a wonderful day of quality time with my immediate family before the chaos of the 25th. With that said, have a wonderful holiday Lyuba!
Thank you so much, Sonali!
I hope you had a great Christmas and you Instagram made me droool all day 🙂