Are you ready to indulge in a dessert that combines the richness of chocolate, the smoothness of caramel, and the lightness of whipped cream? This Chocolate Caramel Cream Roll is the perfect combination of flavors and textures, making it a stunning yet delicious dessert for any occasion. It’s a classic chocolate Swiss roll filled with a luscious caramel cream, drizzled with more caramel, and finished off with a dusting of cocoa or powdered sugar. Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself, this dessert is guaranteed to impress.
What Is a Chocolate Caramel Cream Roll?
A Chocolate Caramel Cream Roll is a sponge cake that’s rolled with a fluffy, creamy caramel filling. The cake itself is a light, tender chocolate sponge that’s flexible enough to roll without cracking. Inside, a smooth whipped caramel cream adds a rich, buttery layer that contrasts beautifully with the chocolate. Once rolled and chilled, the cake is sliced into elegant spirals, often topped with a drizzle of caramel sauce, chocolate ganache, or a simple dusting of powdered sugar.
Ingredients List for Chocolate Caramel Cream Roll
Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (room temperature)
- Powdered sugar (for dusting the kitchen towel)
Caramel Cream Filling:
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- A pinch of salt (optional, for balance)
Caramel Topping (Optional):
- ½ cup caramel sauce (store-bought or homemade)
- ¼ cup semi-sweet or dark chocolate chips (optional for drizzling)
- 1 tablespoon butter (for the chocolate drizzle)
Substitutions and Variations
This Chocolate Caramel Cream Roll can be easily adapted to suit your taste preferences or dietary needs. Here are a few ideas for substitutions and variations:
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour to make the cake gluten-free.
- Vegan Option: For a vegan version, use aquafaba (chickpea brine) in place of the eggs, coconut cream instead of heavy cream, and dairy-free chocolate and caramel substitutes.
- Flavored Filling: If you want to switch up the flavor, try adding a bit of espresso powder to the whipped cream for a mocha-caramel twist or a tablespoon of peanut butter for a peanut butter caramel filling.
- Add Crunch: For added texture, you can sprinkle crushed toffee bits or chopped nuts (like pecans or almonds) over the caramel filling before rolling up the cake.
Step-by-Step Cooking Instructions

1. Preparing the Chocolate Sponge Cake:
- Preheat your oven: Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan (or similar-sized baking sheet with a rim) with parchment paper and lightly grease it.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat the eggs and sugar: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale, thick, and tripled in volume. This will take about 4-5 minutes.
- Add vanilla and milk: Beat in the vanilla extract and milk until combined.
- Fold in the dry ingredients: Gently fold the sifted dry ingredients into the egg mixture in three parts, using a spatula. Be careful not to deflate the batter too much.
- Spread the batter in the pan: Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake: Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the cake: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and gently roll the cake up (with the towel inside) from one short end to the other. Let it cool completely in this rolled-up shape to maintain its flexibility.
2. Preparing the Caramel Cream Filling:
- Whip the cream: In a large bowl, beat the cold heavy cream and powdered sugar on medium-high speed until soft peaks form.
- Add caramel sauce and vanilla: Gently fold in the caramel sauce, vanilla extract, and a pinch of salt (optional) until fully combined. If the cream is too soft, beat it for another 30 seconds until firm peaks form.
3. Assembling the Cake:
- Unroll the cooled cake: Once the cake has cooled completely, carefully unroll it. It may have some cracks, but don't worry—these will be covered with filling.
- Spread the caramel cream: Spread an even layer of the whipped caramel cream over the surface of the cake, leaving a 1-inch border around the edges to prevent overflow.
- Roll the cake again: Carefully roll the cake back up (without the towel this time) into a tight log. Wrap it in plastic wrap and refrigerate for at least 1 hour, or until firm and ready to slice.
4. Adding the Caramel Topping (Optional):
- Drizzle with caramel: Just before serving, drizzle the top of the cake with extra caramel sauce for added flavor and presentation.
- Chocolate drizzle: For an extra touch, melt the chocolate chips and butter in the microwave in 30-second increments, stirring in between, until smooth. Drizzle this over the caramel for a beautiful finish.
How to Cook the Chocolate Caramel Cream Roll: A Step-by-Step Guide
- Prepare the chocolate sponge cake: Sift dry ingredients, whip eggs and sugar, fold in the dry mixture, and bake in a jelly roll pan.
- Roll the cake: Immediately roll the warm cake in a kitchen towel and allow it to cool.
- Prepare the caramel cream: Whip the cream and fold in the caramel sauce and vanilla.
- Assemble: Unroll the cooled cake, spread the caramel cream, and re-roll the cake tightly.
- Chill and finish: Refrigerate the rolled cake to set, and finish with optional caramel and chocolate drizzles before serving.
Common Mistakes to Avoid
- Overbaking the sponge cake: Be sure to bake the cake just until it’s done. Overbaking can result in a dry and brittle sponge, which will crack when you try to roll it.
- Not rolling the cake while it’s warm: It’s essential to roll the cake while it’s still warm, as this will help prevent cracking and ensure the cake holds its rolled shape.
- Over-whipping the cream: Whipping the cream too much can cause it to turn grainy. Stop whipping as soon as you see firm peaks form.
- Spreading the filling too close to the edges: Leave a little space around the edges when spreading the filling to prevent it from oozing out when you roll up the cake.
Serving and Presentation Tips
How to Serve Chocolate Caramel Cream Roll
- Slice and serve: After chilling, slice the cake with a sharp knife that’s been dipped in warm water. This will help create clean slices without squashing the roll.
- Pair with coffee or tea: This cake pairs wonderfully with a hot cup of coffee or tea, balancing the sweetness of the dessert.
- Top with whipped cream: For extra indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Presentation Ideas for Chocolate Caramel Cream Roll
- Drizzle and dusting: Drizzle the top of the roll with extra caramel sauce and a sprinkle of cocoa powder or powdered sugar for a beautiful, professional look.
- Decorate with chocolate shavings: Add chocolate curls or shavings on top for a more luxurious presentation.
- Add fresh fruit: Serve with fresh berries like raspberries or strawberries to cut through the richness and add a pop of color to your plate.
Chocolate Caramel Cream Roll Recipe Tips
- Make ahead: You can make the chocolate sponge cake and the caramel cream a day in advance. Store the rolled-up cake in the fridge, and drizzle with caramel just before serving.
- Use parchment paper: Make sure to line your pan with parchment paper to avoid the cake sticking and tearing when you flip it out.
- Customize the flavor: If you prefer a darker, richer flavor, use dark chocolate cocoa powder in the cake. You can also add a tablespoon of coffee to the caramel cream to enhance the chocolate flavor.
Frequently Asked Questions (FAQs)
Q: Can I freeze the Chocolate Caramel Cream Roll?
A: Yes! You can freeze the assembled cake (without any toppings) for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving.
Q: What if my cake cracks while rolling?
A: Small cracks are okay and can be hidden by the filling and topping. If the cracks are larger, you can use extra whipped cream or ganache to mask them.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Be sure to cover the cut edges with plastic wrap to prevent the cake from drying out.
Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel sauce works perfectly for this recipe! Just make sure it’s a high-quality sauce to complement the flavors of the cake and cream.
Q: Can I add other flavors to the caramel cream?
A: Definitely! You can mix in a tablespoon of instant espresso powder or a bit of cinnamon to enhance the flavor of the caramel cream.
Conclusion
This Chocolate Caramel Cream Roll is a delightful and decadent dessert that’s surprisingly simple to make. With its light and fluffy chocolate sponge, rich caramel cream filling, and beautiful presentation, this cake will surely impress your guests and satisfy your sweet cravings. Perfect for any special occasion or just an afternoon treat, this dessert offers the perfect balance of flavors and textures. So go ahead, give it a try, and indulge in this chocolatey, caramel-filled delight!
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Chocolate Caramel Cream Roll Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
The Chocolate Caramel Cream Roll is a luxurious dessert combining the richness of chocolate cake with a smooth caramel and whipped cream filling. This classic Swiss roll-style dessert is perfect for special occasions or as a sweet treat. Made with ingredients like cocoa powder, heavy cream, and caramel sauce, this cake is both elegant and easy to make. Follow these simple instructions for a show-stopping dessert that will impress your guests.
Ingredients
- All-purpose flour
- Cocoa powder
- Baking powder
- Eggs
- Granulated sugar
- Vanilla extract
- Heavy cream
- Powdered sugar
- Caramel sauce
- Salt
- Butter (for greasing)
Instructions
- Preheat the oven and prepare a baking sheet by greasing and lining with parchment paper.
- Whisk eggs and sugar until light and fluffy.
- Sift flour, cocoa powder, and baking powder, then fold into the egg mixture.
- Spread the batter evenly onto the prepared sheet and bake for 10-12 minutes.
- Roll the cake in a clean kitchen towel while warm and let it cool.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll the cake and spread a generous layer of caramel sauce followed by whipped cream.
- Carefully roll the cake back up and refrigerate for 1-2 hours before serving.
Notes
- Roll the cake while it's still warm to avoid cracks.
- For extra flair, drizzle with chocolate sauce or dust with powdered sugar before serving.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
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