The Best Chocolate Caramel Cream Roll Recipe to Sweeten Your Day

Sweet dreams come true when this chocolate caramel cream roll enters your kitchen!

Decadent layers promise an unforgettable dessert adventure waiting to happen.

chocolate enthusiasts will find themselves swooning over each silky bite.

Ribbons of caramel weave through soft, tender cake creating pure magic.

Delicate rolling techniques combine simple ingredients into an extraordinary treat.

Professional bakers and home cooks alike can master this elegant dessert with confidence.

One slice guarantees instant smiles and delighted taste buds craving more.

FAQs

• What makes the sponge cake light and fluffy?

The key is beating eggs and sugar on high speed for 4-5 minutes until pale and thick. This process incorporates air into the batter, creating a soft, airy texture.

• Can I make this recipe ahead of time?

Yes, you can prepare the roll a day in advance. Keep it refrigerated and add fresh toppings just before serving to maintain its best texture and appearance.

• Is it difficult to roll the sponge cake without breaking it?

No, the trick is to roll the cake while it’s still warm using a powdered sugar-dusted kitchen towel. This prevents sticking and helps create a smooth, even roll without cracking.

Chocolate Caramel Cream Roll with Luscious Taste

• Quick and Impressive Dessert: Whip up a show-stopping chocolate caramel cream roll that looks like you spent hours in the kitchen but actually comes together with minimal effort.
• Texture Perfection: Experience a delightful contrast of soft, airy chocolate sponge cake and silky smooth caramel cream filling that melts in your mouth with every bite.
• Crowd-Pleasing Versatility: Ideal for special occasions, potlucks, or family gatherings, this dessert appeals to chocolate and caramel lovers of all ages, making it a guaranteed crowd-pleaser.
• Make-Ahead Magic: Prepare this dessert in advance and store in the refrigerator, allowing you to focus on other party preparations while having a stunning dessert ready to impress guests.

Ingredients for Chocolate Caramel Cream Roll

• All Purpose Flour: A fine powder that provides structure to the light and airy sponge cake.
• Cocoa Powder: A rich chocolate ingredient that gives deep flavor and dark color to the cake.
• Baking Powder: A leavening agent that helps the cake rise and become fluffy.
• Salt: A small but essential ingredient that enhances the overall flavor of the cake.

• Eggs: Fresh ingredients that help bind the cake and create a smooth, rich texture.
• Granulated Sugar: A sweet component that provides sweetness and helps create the cake's structure.
• Vanilla Extract: A flavor enhancer that adds depth and warmth to the chocolate sponge.

• Unsalted Butter: A rich ingredient that adds moisture and smooth texture to the cake batter.
• Powdered Sugar: A fine sugar used for dusting the kitchen towel and adding sweetness to the cream filling.

• Heavy Cream: A rich dairy product that creates a light and fluffy texture when whipped.
• Caramel Sauce: A sweet, golden sauce that adds rich flavor and smooth consistency to the cream filling.

• Chocolate Shavings, Cocoa Powder: Decorative ingredients that add visual appeal and extra chocolate flavor to the roll.

How to Make Chocolate Caramel Cream Roll

Step 1: Prepare Baking Pan

Grab your 10×15-inch jelly roll pan.

Line it with parchment paper and lightly grease the surface to prevent sticking.

This ensures your delicate sponge cake will release perfectly.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Sifting helps eliminate lumps and creates a smoother cake texture.

Step 3: Whip Egg Mixture

In a large mixing bowl, beat eggs and sugar on high speed for 4-5 minutes.

You’re looking for a pale, thick, and fluffy consistency.

Stir in vanilla extract for extra flavor depth.

Step 4: Combine Cake Batter

Gently fold dry ingredients into the egg mixture.

Add melted butter and mix until just combined.

Avoid overmixing to keep the cake light and airy.

Step 5: Bake Sponge Cake

Pour batter into prepared pan, spreading evenly.

Bake in a preheated oven at 350°F for 10-12 minutes.

The cake is done when it springs back when lightly touched.

Step 6: Create Cake Roll

Immediately after baking, turn cake onto a kitchen towel dusted with powdered sugar.

Carefully roll the cake from the short end, using the towel to help.

Let it cool completely.

Step 7: Whip Caramel Cream

In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.

Gently fold in caramel sauce for a luxurious filling.

Step 8: Assemble Roll

Unroll cooled cake and spread caramel cream evenly across the surface.

Roll the cake back up tightly, creating a beautiful swirl of chocolate and caramel.

Step 9: Chill And Set

Place roll seam-side down on a serving plate.

Refrigerate for at least 1 hour to help the roll set and flavors meld.

Step 10: Finish And Serve

Before serving, drizzle with extra caramel sauce.

Garnish with chocolate shavings or a light dusting of cocoa powder for an elegant touch.

Tips to Perfect Chocolate Caramel Cream Roll

• Beat eggs and sugar thoroughly for a light, airy sponge cake texture that melts in your mouth.
• Use a clean towel dusted with powdered sugar to help roll the cake smoothly without breaking.
• Refrigerate the rolled cake for at least an hour to help the filling set and enhance flavor melding.
• Gently fold dry ingredients and melted butter to maintain the cake's delicate air bubbles and prevent deflation.
• Drizzle extra caramel sauce and sprinkle chocolate shavings just before serving for a stunning presentation that wows guests.

Variation Ideas for Chocolate Caramel Cream Roll

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version. Use certified gluten-free cocoa powder to ensure complete allergen safety.
• Dairy-Free Caramel Option: Substitute heavy cream with coconut cream and use plant-based caramel sauce. Use coconut whipped cream for filling to maintain creamy texture.
• Low-Sugar Version: Replace sugar with monk fruit sweetener or stevia. Use sugar-free caramel sauce and reduce overall sweetness while maintaining rich flavor profile.
• Vegan Chocolate Roll: Use flax eggs instead of regular eggs, plant-based butter, and coconut whipped cream. Select dairy-free chocolate and vegan caramel sauce for complete plant-based adaptation.

Serving Suggestions for Chocolate Caramel Cream Roll

• Sweet Celebration Platter: Serve this decadent roll on an elegant white plate with a light dusting of powdered sugar, perfect for special occasions like birthdays or dinner parties.
• Café-Style Presentation: Slice the roll into delicate rounds and pair with a steaming cappuccino or rich espresso, creating a delightful dessert experience reminiscent of European cafés.
• Ice Cream Companion: Add a scoop of vanilla bean or salted caramel ice cream alongside the roll for an extra indulgent dessert that balances temperatures and textures.
• Seasonal Berry Accent: Garnish with fresh raspberries or strawberry slices around the plate to add a bright, tangy contrast to the rich chocolate and caramel flavors.

How to Store Chocolate Caramel Cream Roll

• Store the chocolate caramel cream roll wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Keep it in an airtight container to prevent absorbing other food odors.
• Wrap the roll securely in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Do not leave the roll at room temperature for more than 2 hours due to the cream filling. Always keep refrigerated to prevent bacterial growth and maintain freshness.

Chocolate Caramel Cream Roll Recipe

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4.9 from 20 reviews

• Total Time: 32 minutes
• Yield: 8 1x

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Description

Silky chocolate caramel cream roll delights dessert enthusiasts with its elegant French-inspired design. Rich layers of chocolate sponge and smooth caramel cream promise a luxurious sweet experience that elevates home baking.

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Ingredients

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Chocolate Roll Base:

• 4 large eggs
• 3/4 cup (180 ml) granulated sugar
• 2 tablespoons (30 ml) melted butter
• 1 teaspoon vanilla extract
• 3/4 cup (90 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for rolling)

Caramel Cream Filling:

• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) caramel sauce
• 2 tablespoons (15 grams) powdered sugar

Garnish and Topping:

• Extra caramel sauce for drizzling
• Chocolate shavings or cocoa powder for decoration

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Instructions

1. Prepare the oven at 350F (175C). Arrange parchment paper in a 10×15-inch jelly roll pan, applying a light grease coating. Sift the dry ingredients – flour, cocoa powder, baking powder, and salt – into a medium bowl.
2. Whip eggs and sugar at high speed for 4-5 minutes until the mixture becomes pale and voluminous. Incorporate vanilla extract. Delicately fold the dry ingredients into the egg mixture, followed by gently mixing in melted butter.
3. Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the cake’s surface springs back when lightly touched.
4. Immediately after removing from the oven, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully roll the cake from the short end, allowing it to cool completely.
5. In a chilled bowl, whip heavy cream and powdered sugar until stiff, glossy peaks form. Gently fold caramel sauce into the whipped cream.
6. Carefully unroll the cooled sponge cake. Spread the caramel cream filling uniformly across the cake’s surface. Tightly roll the cake back up.
7. Position the roll seam-side down on a serving plate. Refrigerate for minimum 1 hour to stabilize the structure.
8. Before serving, drizzle additional caramel sauce over the roll. Garnish with delicate chocolate shavings or a light dusting of cocoa powder.

Notes

• Ensure eggs are at room temperature for better volume and smoother batter when whipping.
• Use parchment paper with lightly greased surface to prevent cake from sticking and help easy removal.
• Fold dry ingredients gently to maintain air bubbles and create a light, fluffy sponge cake texture.
• Dust towel with powdered sugar to prevent cake from sticking during initial rolling process.
• Whip cream in chilled bowl to achieve faster and more stable peaks for filling.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
• Make caramel sauce from scratch for deeper, richer flavor compared to store-bought versions.
• Refrigerate roll for minimum 1 hour to help filling set and enhance flavor melding.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 217 kcal
• Sugar: 19 g
• Sodium: 85 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 90 mg