Chocolate Caramel Cream Roll

It was one of those chaotic Saturday afternoons—laundry piling up, the dog barking at the delivery man, and two hungry teens pacing the kitchen like little wolves. I needed something sweet that would impress everyone and calm the storm, and I remembered this chocolate caramel cream roll I’d scribbled in my recipe journal months ago but never got around to trying. I’m not always in the mood for fussy desserts, but this one struck that perfect balance—indulgent, simple, and just fancy enough to feel like a treat.

As someone who bakes between soccer practices and dinner preps, I live for recipes that feel special but don’t demand bakery-level skills. This roll had my heart from the first swirl of batter. Rich cocoa sponge, filled with dreamy caramel whipped cream, and topped with a glossy ganache—it was the showstopper my weekend needed.

My family fell silent at first bite. I’m talking eyes-wide, fork-paused-in-midair kind of silence. That moment alone made it worth every bowl and whisk. And now, I can’t wait to pass it along to you.

Short Description

A soft chocolate sponge rolled with luscious caramel whipped cream and finished with silky ganache—this chocolate caramel cream roll is rich, elegant, and surprisingly simple.

Key Ingredients

For the cake:

• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup milk
• ¼ cup unsalted butter, melted
• Powdered sugar (for dusting)

For the caramel cream filling:

• 1 cup heavy whipping cream
• ½ cup caramel sauce
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

For the ganache topping:

• ½ cup heavy whipping cream
• 4 oz semi-sweet chocolate, chopped
• 1 tbsp butter

Tools Needed

• 10×15-inch jelly roll pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• Kitchen towel
• Small saucepan
• Whisk

Cooking Instructions

Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Beat Eggs and Sugar
In a large bowl, beat eggs and sugar for 3 minutes until thick and pale. Stir in the vanilla.

Step 4: Combine Wet and Dry
Fold in the dry ingredients gradually, alternating with milk and melted butter. Mix until just combined—don’t overmix.

Step 5: Bake the Cake
Pour batter into the prepared pan, spread evenly, and bake for 12–15 minutes. It’s done when a toothpick comes out clean.

Step 6: Roll While Warm
Lay a clean kitchen towel on the counter and dust with powdered sugar. Flip the cake out of the pan onto the towel, peel off parchment, and gently roll the cake up with the towel from the short end. Let cool completely.

Step 7: Make the Caramel Cream
Beat heavy cream, caramel sauce, powdered sugar, and vanilla until soft peaks form. Chill if needed to firm up.

Step 8: Prepare Ganache
In a small saucepan, heat heavy cream just until it simmers. Pour over the chopped chocolate and butter. Let sit 2–3 minutes, then whisk until smooth.

Step 9: Fill the Cake
Once cooled, unroll the cake. Spread the caramel cream evenly over the surface, then gently roll it back up (without the towel).

Step 10: Glaze and Serve
Drizzle ganache over the roll and let it set slightly before slicing. Serve at room temp or lightly chilled.

Why You’ll Love This Recipe

– Rich, chocolatey flavor with a creamy caramel twist

– Looks impressive but is surprisingly easy to make

– Budget-friendly with everyday ingredients

– A make-ahead dessert that holds up beautifully

– Perfect for gatherings, holidays, or cozy nights in

Mistakes to Avoid & Solutions

Overbaking the cake: It dries out fast. Check it at 12 minutes and remove once it springs back lightly.

Rolling too late: Roll the cake while it’s still warm to prevent cracking.

Too runny cream: Chill the bowl and beaters before whipping. If needed, add an extra tablespoon of powdered sugar.

Breaking the cake during unrolling: Go slow, and don’t force it. If it cracks, you can hide it under the ganache!

Ganache too thin or thick: If too thin, add chopped chocolate and reheat. If too thick, stir in a splash of warm cream.

Serving and Pairing Suggestions

– Slice and serve with fresh berries

– Pairs beautifully with coffee, espresso, or a glass of cold milk

– Add a scoop of vanilla ice cream for extra indulgence

– Makes a stunning centerpiece for holiday dessert tables

– Great for buffet-style spreads or plated individually

Storage and Reheating Tips

To Store: Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days.

To Freeze: Wrap unglazed roll in foil and freeze up to 1 month. Thaw in fridge overnight.

To Reheat Ganache: Microwave in short bursts, stirring often, until warm and pourable.

FAQs

1. How do I prevent the cake from cracking when I roll it?
Roll it while warm with a towel to shape it gently. Cooling it flat will almost always lead to cracks.

2. Can I make this ahead of time?
Yes! Assemble and chill up to 24 hours in advance. Add ganache just before serving for the best shine.

3. What kind of caramel sauce works best?
Use a thick, good-quality store-bought sauce or homemade caramel. Avoid runny syrups.

4. Can I use whipped topping instead of heavy cream?
Not recommended. Whipped topping lacks the rich texture and flavor that real cream gives.

5. What if I don’t have a jelly roll pan?
You can use a 9×13 pan, but the cake will be thicker and may need 1–2 minutes longer to bake.

Tips & Tricks

Dust the towel generously with powdered sugar to prevent sticking.

Chill the roll before slicing for cleaner cuts.

Use a serrated knife to avoid smashing the cake.

Add a pinch of sea salt to the caramel cream for a sweet-salty balance.

For a glossy ganache, don’t stir too quickly—let it melt slowly first.

Recipe Variations

1. Salted Caramel Mocha Roll

Add 1 tsp instant espresso to the cake batter

Use salted caramel sauce in the filling

Top with espresso-flavored ganache (add ½ tsp espresso powder to ganache mix)

2. Nutty Chocolate Roll

Fold ¼ cup chopped hazelnuts into the filling

Sprinkle toasted almonds on top of the ganache

Use Nutella in place of caramel for a hazelnut-chocolate twist

3. Berry Bliss Roll

Swap caramel sauce for ¼ cup berry jam in the cream

Add fresh raspberries before rolling

Garnish with a berry coulis and mint

Final Thoughts

This chocolate caramel cream roll has become one of those recipes I pull out when I want to impress without stress. It’s a reminder that something as simple as a rolled cake can feel downright magical when done right. There’s comfort in the routine of baking—measuring, whipping, folding—and joy in seeing it all come together in a swirl of chocolate and cream.

Whether I’m sharing it with neighbors or sneaking a slice for breakfast (yes, I do that), it always brings a little extra happiness to my table. And honestly, in a house full of picky eaters, finding a dessert we all agree on? That’s pure gold. Give it a try and see if your family falls for it like mine did.