If you're looking for a dessert that strikes the perfect balance between rich chocolate, gooey caramel, and velvety cream, you've come to the right place! This Chocolate Caramel Cream Roll recipe is a show-stopper for any occasion, from family gatherings to special celebrations. The delicate sponge cake rolled with luscious caramel filling and a light cream topping is a dessert you'll want to make again and again. Ready to get started? Read through this article for a step-by-step guide on how to create this impressive dessert.

What is a "Chocolate Caramel Cream Roll"?
A Chocolate Caramel Cream Roll is a classic Swiss roll dessert, elevated with layers of decadent chocolate sponge cake, creamy caramel filling, and a whipped cream topping. The roll is soft yet firm enough to hold its shape, and every bite delivers a blend of chocolatey richness with the smooth, buttery flavor of caramel, perfectly balanced by the lightness of the cream. It’s an indulgence that satisfies both the eye and the palate.
Ingredients List for the Chocolate Sponge Cake
To make the perfect chocolate sponge cake for your roll, you’ll need the following ingredients:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- Powdered sugar, for dusting the towel when rolling
These ingredients will yield a light, airy chocolate sponge cake that is easy to roll without cracking, providing a perfect base for the caramel and cream fillings.
Ingredients List for the Caramel Filling
The caramel filling is the heart of this recipe, and it will make your dessert truly shine. Here's what you need:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
This simple but rich caramel will complement the chocolate sponge and cream beautifully, adding a deep, buttery sweetness to the roll.
Ingredients List for the Cream Filling and Topping
For the cream filling and topping, you’ll want something light yet stable enough to hold its shape inside the roll. Here's what you need:
- 1 ½ cups heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons caramel sauce (from the caramel filling)
This whipped cream will add the perfect airy texture to the roll, contrasting nicely with the dense chocolate sponge and rich caramel.
Substitutions and Variations
If you want to adapt the recipe to suit dietary needs or flavor preferences, there are a few simple substitutions you can make:
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the cocoa powder is also gluten-free.
- Dairy-Free Option: Use dairy-free butter and heavy cream alternatives, such as coconut cream for the whipped cream and margarine for the caramel.
- Flavor Variations: Add a teaspoon of instant espresso powder to the sponge cake for a mocha flavor. Alternatively, mix some sea salt into the caramel for a salted caramel twist.
- Nutty Additions: Fold finely chopped nuts, like pecans or hazelnuts, into the caramel filling for added texture.
Step-by-Step Cooking Instructions

Creating a Chocolate Caramel Cream Roll may seem daunting, but by following these steps, you'll have a picture-perfect dessert in no time. Be sure to read each step thoroughly before starting, and gather all your ingredients so you can move smoothly through the process.
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) and prepare a jelly roll pan (typically 10x15 inches) by lining it with parchment paper. Grease the paper lightly to prevent sticking.
2. Make the Chocolate Sponge Cake
In a mixing bowl, beat the eggs and sugar together at high speed until pale, fluffy, and tripled in volume, about 5 minutes. Gently fold in the vanilla extract, sifted flour, cocoa powder, baking powder, and salt until combined. Be careful not to overmix. Finally, fold in the melted butter. Spread the batter evenly into your prepared pan.
3. Bake the Sponge Cake
Bake the sponge cake for 10-12 minutes, or until the cake springs back when lightly touched. Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then gently roll the cake (with the towel inside) from the short side and allow it to cool completely in this rolled position.
4. Prepare the Caramel Filling
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a golden brown. Add the butter and continue stirring until fully combined. Slowly pour in the cream, being cautious as it may bubble up. Add the vanilla extract and a pinch of salt. Stir until smooth, then set aside to cool slightly.
5. Whip the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add 2 tablespoons of the cooled caramel sauce and whip for another 30 seconds to combine.
6. Assemble the Roll
Once the cake has cooled, unroll it gently. Spread a layer of caramel sauce over the sponge cake, followed by an even layer of whipped cream. Carefully roll the cake back up, this time without the towel. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the roll to set.
How to Cook the Chocolate Caramel Cream Roll: A Step-by-Step Guide
Making a perfect Chocolate Caramel Cream Roll involves several steps, but with patience and attention to detail, you’ll create a dessert that’s as stunning as it is delicious. Here's a summary of the key cooking techniques:
- Bake the sponge cake: Achieve a light, spongy texture that will roll without cracking.
- Make the caramel filling: Get a rich, smooth caramel that complements the chocolate cake.
- Whip the cream: Keep it light and fluffy for a contrast in textures.
- Roll the cake carefully: Use the towel trick to help prevent cracks, and refrigerate to set the roll.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense sponge cake that may crack during rolling.
- Overcooking the caramel: Burnt caramel will add bitterness to the dessert, so keep an eye on the sugar as it melts.
- Rushing the rolling process: Rolling the cake while it's warm ensures it forms a proper shape without cracking, but make sure it's fully cooled before adding the filling.
- Skipping refrigeration: Letting the roll chill helps the flavors come together and makes slicing easier.
Serving and Presentation Tips
Presentation is key when serving a dessert as elegant as this Chocolate Caramel Cream Roll. A few thoughtful touches can elevate the visual appeal and make your dessert truly shine.
How to Serve Chocolate Caramel Cream Roll
- Slice with a serrated knife: This will ensure clean cuts, keeping the roll’s shape intact.
- Serve chilled: This dessert is best served cold, straight from the refrigerator, so that the cream remains firm and the caramel doesn’t melt.
Presentation Ideas for Chocolate Caramel Cream Roll
- Drizzle with extra caramel sauce: A light drizzle of caramel over the top of the roll adds a finishing touch.
- Dust with powdered sugar: A fine dusting of powdered sugar can create a snowy effect that contrasts beautifully with the rich colors of the cake.
- Add chocolate curls or shavings: For extra flair, garnish the roll with chocolate curls or shavings on top of the whipped cream.
- Fresh berries: Add a pop of color and a refreshing taste by serving the roll with raspberries or strawberries on the side.
Chocolate Caramel Cream Roll Recipe Tips
- Make Ahead: You can prepare the roll a day in advance and store it in the refrigerator. Just be sure to wrap it tightly in plastic to prevent it from drying out.
- Freeze for Later: This roll freezes well. Just wrap it tightly in plastic wrap and aluminum foil, then thaw in the refrigerator before serving.
- Room Temperature Ingredients: For the fluffiest cake and smoothest caramel, make sure to use room-temperature eggs and butter.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought caramel sauce instead of making my own?
A: Yes, store-bought caramel sauce will work in a pinch, but homemade caramel adds a richer, fresher flavor to the dessert.
Q: What’s the best way to store leftovers?
A: Store any leftover Chocolate Caramel Cream Roll in an airtight container in the refrigerator for up to 3 days.
Q: How can I prevent the cake from cracking when I roll it?
A: Rolling the cake in a towel while it's still warm helps to set its shape. Let it cool completely in this rolled position before adding the fillings.
Q: Can I make this recipe without a jelly roll pan?
A: If you don't have a jelly roll pan, you can use a rimmed baking sheet, but the cake may not be as thick, and baking times may vary.
Conclusion
This Chocolate Caramel Cream Roll is a decadent, crowd-pleasing dessert that’s worth every step. The combination of soft chocolate sponge, rich caramel, and fluffy cream is an irresistible treat that will impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in something sweet, this recipe is a guaranteed success. Now that you have all the tips and tricks, it’s time to get baking—enjoy your delicious creation!
PrintChocolate Caramel Cream Roll Recipe
This Chocolate Caramel Cream Roll recipe blends rich chocolate sponge with smooth caramel cream filling, making it a perfect dessert for any occasion. The delicate balance of flavors and textures makes it a hit, and it's surprisingly easy to make! Learn how to whip up this indulgent treat with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ cup caramel sauce
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, whisk eggs and sugar until fluffy. Sift in flour, cocoa powder, and baking powder. Fold gently.
- Spread the batter evenly on the prepared pan. Bake for 10–12 minutes.
- Lay a kitchen towel on a flat surface and dust with powdered sugar. Transfer the sponge to the towel and gently roll it up with the towel. Cool.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the sponge, spread caramel sauce, then top with whipped cream.
- Roll the sponge back up and refrigerate for 1 hour.
- Garnish with chocolate shavings and serve.
Notes
- For easier rolling, do not overbake the sponge cake.
- You can make the roll a day ahead and refrigerate for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 160 mg
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