Why You’ll Love Moist & Fluffy Chocolate Roll Cake Recipe

A sponge so airy and tender — not dense or dry
Triple chocolate delight: chocolate sponge, chocolate whipped cream filling, and optional ganache glaze
Simple techniques — the trick of emulsifying cocoa with milk and oil helps keep it stable and beginner‑friendly
Visually stunning — optional swirl or glaze finish makes it beautiful for special occasions

Ingredients

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

Chocolate Sponge Cake:

Egg whites
Granulated sugar
Egg yolks
Additional sugar for yolks
Cake flour
Baking powder
Whole milk
Oil
Cocoa powder

Chocolate Whipped Cream Filling:

Dark chocolate, melted
Heavy cream (cold)

Chocolate Ganache Glaze (optional):

Dark chocolate
Heavy cream
Honey

Directions

Prepare the sponge cake

Line a half‑sheet pan with parchment paper.
In a bowl, whisk together the milk, oil, and cocoa powder until smooth.
In a separate bowl, whip the egg yolks with sugar until pale and foamy.
In another clean bowl, whip the egg whites to stiff peaks, adding sugar gradually.
Fold the meringue into the yolk mixture gently.
Sift in cake flour and baking powder, folding gently to combine.
Pour in the cocoa-milk mixture and fold carefully to keep the batter airy.
Pour the batter into the prepared pan and bake at 350 °F (176 °C) for about 10 minutes, or until the surface springs back lightly when pressed.
Remove from the oven and seal the surface with plastic wrap while warm. Let it cool completely.

Prepare the filling

Melt dark chocolate and let it cool slightly.
Gradually mix in the cold heavy cream.
Chill the mixture, then whip into a fluffy chocolate whipped cream.

Roll the cake

Spread the whipped chocolate cream evenly over the cooled sponge, leaving a 1-inch border around the edges.
Gently curl one edge of the sponge to start the roll, forming a tight spiral.
Use the parchment paper to help roll it fully, then wrap the cake in plastic wrap.
Refrigerate for several hours until firm.

Optional ganache glaze

Melt the dark chocolate and warm the heavy cream.
Stir together with honey to make a smooth ganache.
Drizzle or pour over the chilled roll cake just before serving.

Serve and slice

Use a sharp knife warmed in hot water and wiped dry to slice cleanly.
Wipe the blade between each cut for the neatest presentation.

Servings and timing

Servings: 16 slices
Prep, baking, and cooling time: About 2 hours
Chill time: At least 3 hours
Total time: Approximately 4 hours

Variations

Omit the ganache glaze for a simpler version
Add flavored extracts or liqueurs to the cream for variation
Roll the cake in two halves to reduce the risk of cracking
Swap chocolate sponge for matcha or vanilla sponge

Storage / Reheating

Wrap the roll cake tightly, especially the cut sides, to prevent drying
Store in the refrigerator for 4–5 days
Freeze for longer storage (well wrapped); thaw in the refrigerator
Do not reheat — this cake is best served chilled

FAQs

Should I soak the sponge with syrup?

It’s optional. You can brush lightly with a simple syrup (2 tbsp hot water + 1.5 tbsp sugar), but the sponge is already moist enough.

Can I make a half batch?

Yes — the recipe scales well for a smaller portion. Use a smaller pan and adjust baking time slightly.

Can I use buttercream instead of whipped cream filling?

Absolutely. Chocolate buttercream or your favorite frosting works well in place of whipped cream.

Why is the chocolate mixture (milk + oil + cocoa) pre-mixed?

It helps emulsify the cocoa and stabilize the batter, preserving the cake’s light texture.

What if the sponge cracks while rolling?

It’s okay — chill the cake and use ganache or powdered sugar to cover any cracks. Roll gently and don’t press down from the top.

What size pan is used?

A half-sheet pan (18″ × 13″) is ideal for this roll cake.

How long does the ganache stay pourable?

It thickens as it cools, so pour it over the cake while still slightly warm for a smooth finish.

Can I freeze the roll cake?

Yes, tightly wrap the cake and freeze for up to a month. Thaw in the fridge before slicing.

How do I get clean slices?

Warm a sharp knife in hot water, dry it off, and slice cleanly. Wipe the blade between cuts.

Can I serve it without chilling?

For best texture and shape, the roll cake should be chilled at least 3 hours before slicing and serving.

Conclusion

This Moist & Fluffy Chocolate Roll Cake is the perfect blend of elegance and indulgence. Its soft sponge, light chocolate cream, and optional ganache make it ideal for celebrations or as a decadent treat. With step-by-step instructions and easy techniques, you’ll master this classic rolled dessert in no time.