This amazing chocolate cake roll is a perfect dessert for winter holidays. Soft chocolate cake roll filled with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate syrup and topped with more marshmallows. Perfect cake to have with a mug of hot cocoa.
Chocolate Cake Roll
I think I have a reputation now for making everyone’s desserts. This Hot Chocolate Cake Roll is a cake that I made for a close friend to take home with her to her family. She is going through some hard times and when I asked if there was anything I could do, she said “Chocolate Cake!”
She is a big fan of chocolate like me, so I knew immediately that it would have to be a chocolate cake. I decided to make it Hot Chocolate themed because it can be so comforting. The soft, moist chocolate cake, smooth frosting, and marshmallows all make it a comforting holiday dessert
Little man and I sure loved it. Best part about making cake for someone else is getting the scraps without having this deliciously tempting cake sitting in the fridge, calling your name.
After rolling the cake, I had to make it look even, so I cut off small slices off of each end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted just like hot cocoa!
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 spray with cooking spray (make sure to get 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.
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.
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.
Check out these other great cake recipes:
Christmas Vanilla Cake Roll from Roxana’s Homebaking
Carrot Cake Roll from Crazy For Crust
Tiramisu Cake Roll from Diethood
Chocolate Peppermint Cake Roll from Very Culinary
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Hot Chocolate Cake Roll
Ingredients
Cake:
- 3 eggs
- 1 cup granulated sugar
- â…“ cup water
- 1 tsp vanilla extract
- ¾ cup 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
- 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
- Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
- Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly beat in granulated sugar.
- 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 into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen 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.
- 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.
- Unroll cake carefully. Carefully, spread frosting all over the cake, 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.
- Cover and refrigerate until ready to serve!
Notes
Nutrition
More Cake Recipes From Me:
This recipe was originally posted on Will Cook For Smiles on December 23rd, 2014.
Sonali- The Foodie Physician says
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!
lyuba says
Thank you so much, Sonali!
I hope you had a great Christmas and you Instagram made me droool all day 🙂
Marisa Franca @ All Our Way says
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.
lyuba says
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 🙂
Megan - The Emotional Baker says
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!
Anna says
How far in advance can this cake be made? Looks delicious!
lyuba says
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 🙂
Elizabeth says
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?
lyuba says
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 🙂
Andrea says
can I homemade whipped cream instead of Cool Whip in the frosting?
Lorena says
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.
lyuba says
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!
Rose says
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.
lyuba says
I”m SO happy to hear it, Rose! Thank you so much 🙂
Sue Tam says
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.
lyuba says
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!
Isaac says
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.
marianne says
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
Kara Hands says
I love chocolate cakes but this cake is little different and looks amazing.
Paula says
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!
LyubaB says
I hope you get it next time, Paula! I am glad the parfaits were good!
Sophie says
Ok so I want to make this for Christmas, but my family and I aren’t huge fans of buttercream. Would whipped cream in a tub be good? I’ve seen people do it but I’m worried it would melt and sink into the cake.
LyubaB says
I think it would melt and sink into the cake. You could use my cream cheese frosting instead of the buttercream. Here is the link if you’d like to try it.
https://www.willcookforsmiles.com/cream-cheese-frosting-two-ways/