Chocolate Caramel Cream Roll

Why You’ll Love This Recipe

Chocolate Caramel Cream Roll is an indulgent dessert that combines rich chocolate sponge cake, fluffy caramel cream filling, and a glossy chocolate glaze. With its stunning spiral presentation and decadent flavor, it’s perfect for special occasions, holidays, or whenever you want to impress with a show-stopping treat. Each slice offers a balanced bite of moist cake, smooth caramel, and sweet cream.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the chocolate sponge cake:
eggsgranulated sugarsaltvanilla extractall-purpose flourunsweetened cocoa powderbaking powder

for the caramel cream filling:
heavy whipping creamcaramel sauce (homemade or store-bought)powdered sugarvanilla extract

for the glaze (optional):
semi-sweet chocolateheavys creamcaramel sauce (for drizzling)

directions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

In a large bowl, beat eggs and sugar until thick and pale, about 5-7 minutes.

Stir in vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Gently fold dry ingredients into the egg mixture until combined.

Pour batter into prepared pan, spreading evenly. Bake for 10-12 minutes, until the cake springs back when lightly touched.

While the cake bakes, lay a clean kitchen towel flat and dust it with powdered sugar.

Once baked, immediately invert the hot cake onto the towel. Peel off parchment and roll the cake up gently in the towel from the short end. Let cool completely.

Prepare the filling: beat cold whipping cream until soft peaks form. Add caramel sauce, powdered sugar, and vanilla. Beat until stiff peaks form.

Unroll the cooled cake gently. Spread caramel cream evenly, then roll it back up tightly.

For the glaze: heat cream until simmering, then pour over chopped chocolate. Stir until smooth. Let cool slightly, then pour over the cake.

Drizzle additional caramel sauce over the glaze if desired. Chill until set.

Servings and timing

This recipe yields approximately 10-12 slices.
Preparation time: 25 minutes
Baking time: 10-12 minutes
Cooling and assembly time: 1 hour
Total time: 1 hour 40 minutes

Variations

Use a mocha cream filling for a coffee twist.

Add chopped toffee bits to the filling for texture.

Use white chocolate glaze for contrast.

Drizzle with sea salt caramel for a salty-sweet finish.

Flavor the sponge with espresso or almond extract.

storage/reheating

Store covered in the refrigerator for up to 4 days.
Let sit at room temperature for 10-15 minutes before serving.
Freeze for up to 1 month, tightly wrapped. Thaw in the fridge before slicing.

FAQs

Can I make the cake ahead?

Yes, prepare and refrigerate it a day in advance.

Why roll it in a towel?

This helps prevent cracking and shapes the roll before filling.

Can I skip the glaze?

Yes, the roll is delicious even without the glaze.

What caramel sauce is best?

Thick, rich caramel (homemade or high-quality store-bought) is ideal.

Is it very sweet?

It’s rich and balanced, but you can adjust sweetness in the cream.

Can I use Cool Whip?

Whipped cream is recommended for best texture, but Cool Whip can work in a pinch.

What if my cake cracks?

Dust with powdered sugar or cover with glaze—it will still taste amazing.

How do I slice it cleanly?

Use a sharp serrated knife and wipe between slices.

Can I make it gluten-free?

Yes, use a gluten-free flour blend suitable for cakes.

Can I make it nut-free?

Yes, the recipe is naturally nut-free unless you add toffee or nut toppings.

Conclusion

Chocolate Caramel Cream Roll is a decadent dessert that’s as beautiful as it is delicious. With a tender chocolate sponge, creamy caramel filling, and optional glossy glaze, it’s sure to wow guests and satisfy your sweet tooth. Whether you’re celebrating or simply indulging, this elegant roll brings a touch of bakery-style magic to your table.

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