Top 9 Recipes for Homemade Chocolate Roll Cake
This is a recipe for a chocolate roll cake that is easy to make and tastes delicious.
Ingredients:
-2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/4 teaspoon salt
-3 tablespoons cocoa powder, unsweetened
-1/2 cup butter, softened
-3/4 cup sugar
-2 eggs, lightly beaten
-3 tablespoons milk or water
-1 tablespoon vanilla extract
What is a Chocolate Roll Cake?
A chocolate roll cake is a dessert which consists of a sponge cake iced with whipped cream, rolled and then coated in chocolate.
The origins of the cake are not known but it is believed to have originated in the United States.
How to Make a 3-Ingredient Chocolate Roll Cake
This recipe is a simple one that will take you less than 30 minutes to make.
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan with cooking spray and set aside.
2. In a large bowl, mix together the butter, flour, and sugar until it resembles coarse crumbs.
3. Add the eggs one at a time and stir until well combined with the dough mixture.
4. Add in cocoa powder and vanilla extract, stirring after each addition until mixed thoroughly into the dough mixture (the batter will be thick).
5. Pour batter into prepared pan and bake for 18-20 minutes or until toothpick inserted in center comes out clean or with just a few crumbs stuck to it
Tips and Tricks for the Best Homemade Chocolate Roll Cake Recipe
This recipe is a classic, tried-and-true favorite, and it's always a hit with everyone.
Ingredients:
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3/4 cup milk
How to Cook the Perfect Chocolate Roll Cake
Chocolate roll cake is essentially a sponge cake layered with chocolate frosting, but it’s so much more delicious than it sounds. And the best part? The cake itself doesn’t require any special ingredients or equipment, meaning you can make it in your own kitchen with just some eggs, flour, and sugar — simple enough even for beginners! No matter if you’re looking to bake a chocolate roll cake as an alternative to traditional birthday cakes or just want to treat yourself to something decadent and delicious, keep reading to find out how to cook the perfect chocolate roll cake.
Step 1: Separate Eggs
The first step in how to cook chocolate roll cake is to separate 4 eggs. Separate your eggs using an egg separator, or crack them into a large glass and use a spoon to dig out any yolks you find. Next, you’ll want to make sure that there are no pieces of eggshell present in your separated eggs by filtering them through a mesh strainer or fine-mesh sieve. After, place all 4 of your newly separated eggs in a large bowl (don’t worry if there are still some shells). If you have time before moving on, cover your separated eggs with cold water and place them in the refrigerator for 30 minutes; doing so will bring their temperature down quickly and will help prevent an overcooked finished product.
Step 2: Beat Eggs
When making chocolate roll cake, beat eggs with a wire whisk until pale yellow and slightly thickened. This helps bring out the flavor of eggs and ensures that they don’t curdle in boiling water. Using room temperature eggs instead of cold ones will also cut down on your preparation time. For an even more intensely eggy flavor, use half whole eggs and half yolks for additional richness. Ensure that you scrape down any egg residue from corners of bowl before proceeding to next step as it can make them difficult to clean later on! Remember you want cakes that rise high so be sure your ingredients are all at room temperature! You don’t have much time between beating eggs and whisking milk so be quick but steady while working.
Step 3: Separate Egg Whites From Yolks
Separating egg whites and yolks is a bit messy, but it can be a challenge if you've never done it before. The best way to separate an egg is by cracking one end of an egg onto a flat surface and letting only one side of the shell crack (versus breaking both sides). Once that's done, simply slide your fingers along both sides of your cracked egg, scooping out just half of it into a bowl or cup. It may seem messy at first—and there will definitely be some white everywhere—but don't worry; those are just extra parts of the shell that you can wipe off easily with your fingers once you're done with separating.
Step 4: Add Sugar To Egg Whites
For extra fluffiness, add sugar in egg whites before adding them to your cake batter. Always beat eggs whites with a whisk attachment for 3-5 minutes until stiff peaks form. This ensures that you end up with a light and airy cake. Once you’ve achieved soft peaks, start adding 1/4 cup of sugar at a time until fully incorporated into your egg whites.
Step 5: Mix Dry Ingredients
Before you start mixing, make sure that all your ingredients are prepped and ready for mixing. You will have much better results if you follow directions carefully. You don't want to mix too much flour or cocoa into a recipe -- it can cause your chocolate roll cake to be dry. So always measure your ingredients precisely (or at least try!). When everything is lined up, proceed by first adding all of your dry ingredients into a large bowl and stirring together with a whisk until they're evenly blended.
Step 6: Add Milk and Butter
Pour in just enough milk so that your eggs can be mixed with a whisk. Add 1/4 cup of butter at room temperature, which will help lighten and flavor your cake. Beat together for about 5 minutes, or until frothy. In order to make sure you’re using a high-quality egg, crack open one into a bowl and make sure it’s nice and white—not chalky on top or grayish around the yolk—and add it slowly once you’ve beaten for a few minutes. If you see bits of clear yellow or solid white floating around in your mixture, keep mixing! You don’t want any of those in your cake batter.
Step 7: Bake in a rectangular pan with crust edges
Follow the box’s instructions for how long to bake, but keep an eye on it so you can tell when it’s done. (Usually, it takes around 30 minutes at 350°F.) Once baked, let cool in pan for 10 minutes before you remove from pan. Remove parchment paper and flip cake onto a plate or platter for frosting.
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