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Chocolate Caramel Cake Roll

Chocolate Caramel Cake Roll

Discover the irresistible Chocolate Caramel Cake Roll, featuring a light, fluffy chocolate sponge cake wrapped around a luscious caramel filling. This moist and decadent dessert perfectly balances rich chocolate and gooey caramel, making it ideal for special occasions or a sweet indulgence any time.

  • Total Time: 1 hour 35 minutes (including chilling)
  • Yield: 8-10 servings 1x

Ingredients

Scale

Sponge Cake

  • 1 cup all-purpose flour (for gluten-free version, use gluten-free flour blend with xanthan gum)
  • 1/4 cup cocoa powder
  • 3/4 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter, melted (or dairy-free butter for vegan/dairy-free)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Filling

  • 3/4 cup thick caramel sauce (homemade or high-quality store-bought)
  • Optional: chopped toasted pecans or walnuts for nutty twist
  • Optional: sprinkle flaky sea salt for salted caramel variation

Instructions

  1. Prepare Your Baking Sheet: Line a rimmed baking sheet with parchment paper and lightly grease it to prevent the delicate chocolate sponge from sticking.
  2. Make the Chocolate Sponge Batter: Whisk the eggs and granulated sugar together until thick and pale. Gently fold in the sifted all-purpose flour, cocoa powder, and baking powder mixture. Add melted butter and vanilla extract, folding carefully to keep the batter light and airy.
  3. Bake the Sponge: Pour the batter evenly into the prepared pan and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cake springs back when lightly pressed.
  4. Roll the Warm Cake: Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake gently while still warm and let it cool rolled to prevent cracking.
  5. Add the Caramel Filling: Once the cake has cooled, unroll it gently. Spread an even layer of thick caramel sauce over the surface, adding any optional nuts or salted caramel elements if desired. Re-roll tightly but carefully to maintain a uniform spiral.
  6. Chill and Garnish: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set the shape and meld flavors before serving.

Notes

  • Use room temperature eggs for better volume and fluffiness.
  • Fold ingredients gently to retain air in the batter.
  • Roll the cake while warm to prevent cracking.
  • Choose a thick caramel sauce to avoid sogginess.
  • Chill the cake properly before slicing to achieve clean, beautiful servings.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free (with substitution)

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of roll)
  • Calories: 280
  • Sugar: 25g
  • Sodium: 110mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 95mg

Keywords: Chocolate Cake Roll, Caramel Cake Roll, Chocolate Roll, Caramel Dessert, Sponge Cake Roll, Gluten-Free Cake, Vegan Cake Variation