Looking for a show-stopping dessert that’s equal parts decadent and elegant? This Chocolate Caramel Cream Roll combines the richness of chocolate with the sweetness of caramel and the lightness of whipped cream in one beautiful, spiral-shaped dessert. It features a soft chocolate sponge cake rolled up with a creamy caramel filling, then topped with a luscious chocolate ganache or dusting of powdered sugar for a finishing touch. It’s perfect for any special occasion or when you’re craving something truly indulgent.
Call to Action: Keep reading to learn how to make this irresistible Chocolate Caramel Cream Roll with step-by-step instructions, tips, and variations that will make this dessert a new favorite in your recipe collection!
What is a Chocolate Caramel Cream Roll?
A Chocolate Caramel Cream Roll is a classic Swiss roll-style dessert made with a light and airy chocolate sponge cake that’s rolled up with a creamy, sweet caramel filling. The cake is often topped with chocolate ganache or a dusting of powdered sugar to complete the look. The combination of rich chocolate, smooth caramel, and fluffy cream creates a perfect balance of flavors and textures in every bite. It’s not only delicious but also visually impressive, making it ideal for holidays, celebrations, or simply to treat yourself!
Ingredients List for Chocolate Caramel Cream Roll
For the Chocolate Sponge Cake:
- All-purpose flour – ¾ cup
- Unsweetened cocoa powder – ¼ cup (preferably Dutch-processed)
- Baking powder – 1 teaspoon
- Salt – ¼ teaspoon
- Eggs – 4 large
- Granulated sugar – ¾ cup
- Vanilla extract – 1 teaspoon
- Powdered sugar – for dusting the towel (to prevent sticking)
For the Caramel Cream Filling:
- Heavy cream – 1 cup (cold)
- Caramel sauce – ½ cup (homemade or store-bought)
- Powdered sugar – 2 tablespoons
- Vanilla extract – 1 teaspoon
For the Chocolate Ganache (Optional Topping):
- Semi-sweet chocolate chips – 1 cup
- Heavy cream – ½ cup
- Butter – 1 tablespoon (optional, for added shine)
Substitutions and Variations
Here are some ways to customize the Chocolate Caramel Cream Roll to suit your preferences or dietary needs:
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.
- Dairy-Free: Substitute dairy-free heavy cream alternatives, like coconut cream, for the whipped cream and ganache. Ensure the caramel sauce is dairy-free as well.
- Add Salted Caramel: For a sweet and salty twist, use salted caramel sauce in the filling or sprinkle a pinch of sea salt over the caramel cream before rolling.
- Nutty Addition: Add chopped pecans, hazelnuts, or almonds to the caramel cream filling for extra texture and flavor.
- Coffee Flavor: Add 1 teaspoon of instant coffee powder to the chocolate sponge cake batter for a mocha-inspired version.
Step-by-Step Cooking Instructions

How to Make Chocolate Caramel Cream Roll: A Step-by-Step Guide
Follow these steps to create your own Chocolate Caramel Cream Roll:
Step 1: Prepare the Chocolate Sponge Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan (or a rimmed baking sheet) and line it with parchment paper. Lightly grease the parchment paper as well. - Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. - Beat the Eggs and Sugar:
In a large mixing bowl, beat the eggs with an electric mixer on high speed for 4-5 minutes, or until thick, pale, and fluffy. Gradually add the granulated sugar, beating continuously until well combined. Mix in the vanilla extract. - Fold in the Dry Ingredients:
Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Continue folding until no streaks of flour remain, but don’t overmix. - Pour the Batter into the Pan:
Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula. Be sure to reach the edges of the pan to ensure an even layer. - Bake the Cake:
Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center. Be careful not to overbake, as this will make the cake dry and difficult to roll. - Roll the Cake While Warm:
Lay a clean kitchen towel flat and dust it generously with powdered sugar. Once the cake is out of the oven, immediately turn it out onto the towel. Peel off the parchment paper, then carefully roll the cake up with the towel (starting from one of the short sides) to form a spiral. Let the cake cool completely while rolled up in the towel. This helps it hold its shape later.
Step 2: Prepare the Caramel Cream Filling
- Whip the Cream:
In a large mixing bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form. - Fold in the Caramel Sauce:
Gently fold the caramel sauce into the whipped cream until fully combined. Taste the filling and adjust the sweetness by adding more powdered sugar if desired. Refrigerate the filling until ready to use.
Step 3: Assemble the Chocolate Caramel Cream Roll
- Unroll the Cake:
Once the cake is completely cool, carefully unroll it from the towel. The cake may have a few cracks, but don’t worry—these will be covered once it’s rolled back up with the filling. - Spread the Caramel Cream Filling:
Evenly spread the caramel cream filling over the surface of the unrolled cake, leaving a small border around the edges to prevent the filling from spilling out. - Roll the Cake:
Carefully re-roll the cake (without the towel) into a tight spiral. Place the roll seam-side down on a serving platter.
Step 4: Prepare the Chocolate Ganache (Optional Topping)
- Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. - Melt the Chocolate:
Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until the ganache is smooth and glossy. For added shine, stir in the butter until fully melted. - Top the Cake:
Once the ganache has cooled slightly, pour it over the top of the rolled cake, allowing it to drip down the sides. Let the ganache set at room temperature for about 30 minutes before serving. Alternatively, you can simply dust the cake with powdered sugar for a lighter finish.
Common Mistakes to Avoid
When making Chocolate Caramel Cream Roll, keep these tips in mind to avoid common mistakes:
- Overbaking the Cake:
Overbaking will dry out the cake, making it difficult to roll without cracking. Keep a close eye on the cake and remove it from the oven as soon as it springs back when lightly pressed. - Not Rolling the Cake While Warm:
Roll the cake immediately after baking while it’s still warm. If you wait too long, the cake may crack when rolled. - Filling Too Runny:
Make sure your caramel cream filling is thick enough to hold its shape when spread. If it’s too thin, chill it in the refrigerator for a few minutes before spreading it on the cake. - Letting the Ganache Cool Too Much:
If your ganache cools too much, it will thicken and be difficult to spread. If this happens, gently reheat it in the microwave in 10-second intervals, stirring between each until pourable.
Serving and Presentation Tips
This Chocolate Caramel Cream Roll is a stunning dessert that’s sure to impress. Here are some ways to serve and present it beautifully:
How to Serve Chocolate Caramel Cream Roll
- Slice and Serve Cold: For the cleanest slices, chill the roll for about 20-30 minutes before cutting. Use a sharp serrated knife and wipe the blade clean between each cut.
- Room Temperature: While chilling helps to set the filling and ganache, serving the cake at room temperature enhances the flavor of the chocolate and caramel.
Presentation Ideas for Chocolate Caramel Cream Roll
- Dust with Cocoa Powder or Powdered Sugar: For a simple yet elegant finish, lightly dust the cake with cocoa powder or powdered sugar before serving.
- Drizzle with Extra Caramel Sauce: For an extra indulgent touch, drizzle additional caramel sauce over the top of the cake before slicing.
- Add Chocolate Shavings: Garnish the top of the cake with chocolate shavings or curls for a professional-looking finish.
- Top with Whipped Cream: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra creamy contrast.
Chocolate Caramel Cream Roll Recipe Tips
- Use Room Temperature Eggs: Room temperature eggs will whip up to a fluffier consistency, giving the sponge cake more volume and a lighter texture.
- Roll the Cake Immediately: The key to a perfect Swiss roll is to roll the cake while it’s warm and pliable. If you let it cool before rolling, it may crack.
- Make Ahead: You can prepare the entire cake ahead of time and store it in the refrigerator for up to 2 days before serving. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.
Frequently Asked Questions (FAQs)
1. Can I make Chocolate Caramel Cream Roll in advance?
Yes! This cake can be made up to 2 days in advance. Store it in the refrigerator, covered with plastic wrap, until ready to serve.
2. Can I freeze Chocolate Caramel Cream Roll?
Yes, you can freeze the cake. After assembling the roll (before adding the ganache), wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before topping with ganache and serving.
3. Can I use store-bought caramel sauce for the filling?
Yes, store-bought caramel sauce works perfectly for the filling. Just make sure it’s a thicker caramel sauce so it mixes well with the whipped cream.
4. Can I make the cake without the ganache topping?
Absolutely! If you prefer a lighter finish, you can simply dust the cake with powdered sugar or cocoa powder instead of adding the ganache.
5. What can I use if I don’t have a jelly roll pan?
You can use a rimmed baking sheet or a 9x13-inch pan as an alternative. Just be sure to adjust the baking time if the cake is thinner or thicker than usual.
Conclusion
The Chocolate Caramel Cream Roll is a perfect dessert for any special occasion, combining the rich flavors of chocolate, caramel, and cream in a beautiful rolled presentation. Whether you’re making it for a holiday, birthday, or simply because you’re craving something indulgent, this recipe will quickly become a go-to favorite. Follow the steps in this guide, and you’ll have a delicious and impressive dessert that will wow your guests every time. Ready to bake? Dive into this delicious chocolate caramel dream today!
PrintChocolate Caramel Cream Roll Recipe
Chocolate Caramel Cream Roll is a decadent dessert made with a soft chocolate sponge cake, filled with rich caramel cream, and rolled into a beautiful swirl. The combination of the light, airy cake and the creamy, smooth caramel makes this dessert perfect for special occasions or when you want to impress with a homemade treat. Easy to prepare and visually stunning, this roll is a must-try for caramel and chocolate lovers alike!
- Prep Time: 20 minutes
- Cook Time: 12 minutes Chill Time: 30 minutes
- Total Time: 1 hour 2 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
For the Caramel Cream Filling:
- ½ cup heavy cream
- ¼ cup caramel sauce (store-bought or homemade)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache (Optional Topping):
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper. - Make the Chocolate Sponge Cake:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy (about 3-4 minutes). Add the vanilla extract and milk, then gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan, spreading it evenly. - Bake the Cake:
Bake for 10-12 minutes, or until the cake springs back when lightly touched. Remove from the oven and allow it to cool for a few minutes. While the cake is still warm, gently roll it (with the parchment paper) from the short end to form a log. Let the rolled cake cool completely. - Prepare the Caramel Cream Filling:
In a large bowl, whip the heavy cream, caramel sauce, powdered sugar, and vanilla extract until stiff peaks form. - Fill and Roll the Cake:
Once the cake is completely cool, carefully unroll it. Spread the caramel cream evenly over the surface, then re-roll the cake (without the parchment paper). Refrigerate for at least 30 minutes to set. - Make the Chocolate Ganache (Optional):
Heat the heavy cream until steaming (but not boiling). Pour the cream over the chocolate chips and stir until smooth. Let the ganache cool slightly, then pour it over the chilled roll. - Serve:
Slice the Chocolate Caramel Cream Roll and serve chilled. Garnish with extra caramel drizzle or chocolate shavings if desired.
Notes
- Be gentle when rolling and unrolling the cake to avoid cracks.
- For an extra caramel kick, drizzle caramel sauce over the top of the cake before serving.
- If making homemade caramel, ensure it cools to room temperature before mixing it into the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 140mg
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