Chocolate Cake Roll - Kraft Recipes Top
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Chocolate Cake Roll

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Total Time

Makes 10 servings.

Here's the chocolate version of the classic jelly roll cake—and if you've never made it, fear not: We've supplied a how-to video!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
  • Microwave 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.
  • Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.
  • Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP.
  • Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter.
  • Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.

From our partners at Eggland’s Best®

How do you make this luscious dessert even better? Use Eggland’s Best® eggs! They come from hens that are fed a unique, all-vegetarian diet, resulting in high-quality eggs that taste great, and have more vitamins compared to ordinary eggs.

Size Wise

Enjoy a serving of this crowd-pleasing dessert on special occasions.


Don't worry if the cake cracks when it is unrolled. The creamy frosting will cover the cracks beautifully.

Special Extra

Sprinkle frosted cake with additional 1 Tbsp. sifted powdered sugar just before serving.


  • Makes 10 servings.

Nutritional Information

Serving Size Makes 10 servings.
Calories 470
Total fat 21g
Saturated fat 14g
Cholesterol 120mg
Sodium 190mg
Carbohydrate 67g
Sugars 51g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The taste was very good and I liked the density of the icing--had a nice, thicker texture. The taste was very good and I liked the density of the icing--had a nice, thicker texture. However, my cake did break apart in two places when trying to roll with the icing, it actually stuck to my towel in places, too, which made it cumbersome to complete as well. Because the icing was so dense, I WAS able to get it rolled up even with the two breaks--the icing helped keep it together, and once I rolled it and wrapped tightly in saran (I made mine without icing like a pumpkin roll) and refrigerated it, it didn't held together ok, but doubt I would make again because of the problems.
Date published: 2011-12-20
Rated 4 out of 5 by from I have made this cake roll twice, and the first time was much smoother than the second time. I have made this cake roll twice, and the first time was much smoother than the second time. The first time I put the filling in while the cake was still somewhat warm and this worked well. The second time I waited until the roll was completely cool (as the directions say to do), and the cake cracked and separated into three pieces! Next time I will do what I did the first time and add the filling while the cake is still a bit warm and flexible. Although delicious, the cake does taste plain, so the second time I added orage rind to the filling and it was delicious.
Date published: 2011-12-23
Rated 5 out of 5 by from I did not use a towel when I rolled my cake. I did not use a towel when I rolled my cake. I use parchment paper with powdered sugar and it works great for me every time. I do not let the cake completely cool before I add the filling if I do I end up with a lot more cracks. I did change the icing. I used unsweetened chocolate and added a cup of powdered sugar. I wanted more of deep chocolate taste in the icing. Great recipe!
Date published: 2013-04-19
Rated 5 out of 5 by from I looked for, at least an hour for this cake and finally found it thank goodness, i made this cake... I looked for, at least an hour for this cake and finally found it thank goodness, i made this cake for my cooking class compitition and won by making this cake, it has great flavor and tastes as good as it looks! ive made three times, and all three times it has been succesful, cant wait to make it a fourth!
Date published: 2013-03-25
Rated 3 out of 5 by from Chocolate Cake Roll Just finished making this delicious tasting cake. Did what it said. Julie had issues with it separating, and so did the reviews. Well, mine just rolled half way up and then fell apart. I will not be able to use it for my Christmas Eve dinner party. So disappointing. I've done jelly roll cakes and had no issues. Made one this afternoon with vanilla cake and had no problem rolling it at all. What is about this chocolate cake recipe that it falls apart???
Date published: 2016-12-23
Rated 3 out of 5 by from Put the mixer away Something that might help with cracking: use a whisk to mix the batter. Although an electric mixer makes the cake batter smoother, mixers generally make a cake 'cakier' and 'airy' and thicker, which will make it more prone to crack after cooling and unrolling. Another idea, use a larger cookie pan for a thinner cake.
Date published: 2017-11-17
Rated 1 out of 5 by from Swiss roll cake The cake recipe is completely wrong that's why it cracks, u need more of a sponge cake recipe much lighter airy , this is like traditional cake, u will always get cracks, at the end she didn't just get a crack it completely broke apart and wouldn't finish unrolling ... comeon kraft u can do better
Date published: 2017-07-13
Rated 2 out of 5 by from Blah. Blah. Not much flavor in either the very bland cake or the filling. The cake reminds me of a Texas sheet cake. I added some cocoa to the icing just to give it some chocolate flavor. Also know that your finished product will not look anything like the picture if you have never done this before.
Date published: 2013-12-12
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