Chocolate Cream Roll

The holidays are around the corner and this Chocolate Cream Roll would be an amazing addition to your dessert table. It is seriously PERFECT!

My mom is known for this Chocolate Cream Roll. She has pretty much been making this recipe since she was my age. It is another fabulous recipe stored in my grandma’s cookbook and is always a crowd pleaser. If you love chocolate, then this is the recipe for you!

What is not to love about moist chocolate cake, creamy filing and chocolate frosting?! It is perfection in each and every bite!

Don’t be afraid of making cake rolls. I know some people are terrified to even give it a try. This recipe is really quite easy and will be the talk of the party!

Chocolate Cream Roll from ...This recipe is PERFECTION! Creamy filling inside a delicious moist chocolate cake!

4.8 from 5 reviews
Chocolate Cream Roll
This recipe is PERFECTION! Creamy filling inside a delicious moist chocolate cake!
Serves: 1 cream roll, 10 servings
  • ½ cup flour
  • ¼ cup cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 eggs, separated
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons water
  • 8 oz. cream cheese
  • 8 oz. Cool Whip, thawed
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • ½ cup butter, softened
  • ½ cup cocoa
  • 3 cups powdered sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 2 to 3 Tablespoons milk
  1. Preheat oven to 350.
  2. Grease bottom only of 10" x15" jelly roll pan. Line with parchment paper and grease and flour the whole pan.
  3. In small bowl, combine flour, cocoa, baking powder, and salt. Set aside.
  4. In separate small bowl, beat egg whites until foamy. Gradually add half of the sugar, beating continuously until stiff peaks form. Set aside.
  5. In large bowl, beat egg yolks until thick. Add remaining sugar and vanilla; beat until very thick. Stir in water. Add flour mixture gradually, folding into egg yolk mixture after each addition. Gently fold in beaten egg whites.
  6. Spread batter in prepared pan.
  7. Bake for 14 to 16 minutes or until cake springs back to the touch.
  8. Loosen edges and immediately turn cake onto towel dusted with powdered sugar and remove parchment paper. Starting at the narrower end, roll up cake iin towel; cool completely.
  1. In medium bowl beat cream cheese, cool whip, powdered sugar and vanilla until smooth and creamy. Set aside.
  1. In medium bowl, cream butter. Add cocoa, powdered sugar, salt, vanilla and milk and mix until smooth and creamy. Set aside.
  1. Unroll cooled cake; remove towel.
  2. Spread cake with filling.
  3. Roll up again, rolling loosely to incorporate filling.
  4. Frost filled roll.
  5. Cover and refrigerate.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Averie @ Averie Cooks

    I am so bad at making creme rolls. You and Dorothy are amazing at them! That filling...I want to just eat that with a spoon! Gorgeous, Nikki! Pinned!

  2. Christina

    This looks delicious. My husband's favorite is german chocolate cake. We had it in a 'roll' form at a recent Holiday market in the Omaha. I have looked for german chocolate cake roll recipes, and each has comments related to the cake falling apart upon rolling after adding the filling. Wondering if you experienced that with this recipe. If not ... maybe I could just change up the filling :) and make my husband's day a little more special :) Thank You! Chris

  3. Darlene

    I am so glad to see a cream roll that is not pumpkin. This is beautiful and I will be making this right away!

  4. Salete

    This looks delicious!

    Any ideas on what to use instaed of col whip? Do you think it would hold up using homemade whip cream?

    1. Darcy

      I've made it before and used ice cream as the filler. Delicious!

  5. Ha


    Hi Nikki,

    Thanks for your recipe, I definitely try it for this Christmas!
    And fistly, could you explain me more of "Filling" process: cool whip, thawed until normal temp?
    Then liquid whip + cream chesse and sugar will be beat until creamy? Or we have to beat whip first?
    Thanks you and wish you all the best!

  6. Amalia P.Calimbas

    what kind of flour?is it ok if i used all purpose flour or cake flour.tnx

    1. Chef in Training

      I use all purpose :)

  7. Alta


    This is a must make asap........

    Thank you

  8. Linda J

    I would like to make this without cool whip too! Any suggestions what to use? Thanks

    1. gghanna

      A great filling for the cake is 8oz cream cheese, 6 tablespoons butter, 1 cup powdered sugar (sifted) and 1 teaspoon vanilla. This make a great filling for any rolled cake.

  9. Carol

    I' m in Australia. What is " cool whip"?

    1. Pamela

      Cool whip is a pre made whip cream but is non dairy.

  10. Tiffany B


    I've searched for a delicious chocolate cream roll recipe and this one did the trick! I did not use the frosting and changed it up with a marshmallow cream filling, too. Excellent!

  11. Amber

    I wanted to make the chocolate cake part of the roll and I was going to make a Black Forest filling to go with it. But my idea did not really turn out at first. I baked the cake and it was difficult to roll up but I kinda did it. Then when I went to unroll the cake to put the filling in the cake it fell apart and there was no way I could roll it up again so to the garbage it went. I tasted it before I threw it out and it was the worst tasting cake roll I have ever made (and I've made sereval). So I went to another food blog and made another cake roll. It turned out great!! I would recommend finding a different chocolate cream roll recipe because this one is just a waste of time and money:(

    1. Wayne

      I have made this recipe numerous times and have never had a problem with it. The family loved it.

  12. aly

    My Mother made a roll when we were kids. Try this filling: 2 c. whipping cream, sugar to taste (not too sweet) 2-3 tab unsweetened cocoa powder (I like it more chocolatey), 1 tea. vanilla. 1/2 tea. anise extract. Mix together and let sit a couple of hours in the refrigerator. Whip to med peaks (still creamy but stiff) Spread half on the roll, roll up and use rest on outside. Top with Sweet chocolate shavings. The anise is the key, you will not taste it is anise but it makes a unique roll. My mother called it Neubian Roll

  13. Uyen

    I made it, I love cake roll. But the icing too sweet to me. Next time maybe just put 2 cups sugar. But I love all your recipes. Thank you for sharing ??

  14. Emily


    Just made this and it turned out amazing. The cake is so moist and fluffy. I easily rolled up the cake and it had NO CRACKS!

  15. Riane Lopez

    hope to make this

  16. Riane Lopez

    hope to make this next time

  17. Alma

    Can I freeze this?

  18. Sandy


    I made this last year for Christmas and decorated it like a yule log. It was fantastic! I'm making it again this year for Christmas.