That Skinny Chick Can Bake
A close up of a slice of a chocolate cake roll on a square plate

Chocolate Cake Roll

Home » 250+ Best Cake Recipes » Chocolate Cake Roll

Chocolate Cake Roll: an elegant dessert composed of a thin chocolate genoise rolled around sweet marshmallow cream filling!

A close up of a slice of a chocolate cake roll on a square plate

Chocolate Cake Roll 

Those of you familiar with my family know they love chocolate desserts. So when this week’s Sunday Supper theme was announced as “Stuff, Roll or Wrap,” I knew I’d have to make a  Chocolate Cake Roll. Well, as I mentioned earlier this month, I was in a bit of a baking slump.

My first base for this dessert was an extremely tasty cake made with melted chocolate. Unfortunately, it didn’t roll well, meaning big, fat cracks appeared with each turn. Delicious, yes, but not so pretty. And food bloggers like pretty.

That cake went back to college with my youngest. He and his roommates don’t give a hoot about a dessert’s appearance, only the taste. So Plan B was to make a Martha Stewart chocolate genoise, which rolled like a dream. The chocolate intensity was lacking, but the family was still happy to dig into this chocolate cake roll.

Chocolate cake roll on a white platter with berry garnishes

Chocolate Roulade with Marshmallow Cream Filling

Many cake rolls are filled with sweetened whip cream, which is quite lovely. But my family’s favorite whoopie pie filling is made with marshmallow cream, butter, vanilla, and powdered sugar. It is totally irresistible…trust me. Bill volunteered to lick the bowl; it’s just that good. And unlike whipped cream, it’s firm and will keep for days. So this dessert can stay parked in your fridge for a couple of days…but I don’t think it will last that long!

Overhead view of a slice of chocolate cake roll on a red and white patterned napkin

More Cake Rolls, Roulades and Chocolate Cakes You’ll Love:

Chocolate Cake Roll

The Recipe: Chocolate Cake Roll

A thin chocolate genoise rolled around a sweet marshmallow cream filling.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Yield 12 servings


For cake:

  • 5 tablespoons butter, plus more for parchment and pan
  • 2/3 cup sifted cake flour
  • 1/3 cup sifted cocoa powder, plus more for dusting
  • Pinch of baking soda
  • 6 eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla

For filling:

  • 1 cup butter
  • 2 cups sifted powdered sugar
  • 1 7-ounce jar marshmallow cream
  • 2 teaspoons vanilla extract


  1. Heat oven to 350 degrees. Butter a 10½-by-15½-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
  2. Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
  3. In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
  4. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
  5. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on the counter to remove air bubbles. Bake until the cake springs back in the center 15-20 minutes. Don't overbake or the cake will crack. Let sit in pan on a wire rack until cool enough to handle.
  6. Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.
  7. Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
  8. Unroll cake and spread filling on inside of the roll. Reroll cake; wrap in


Cake adapted from Martha Stewart

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 216mgCarbohydrates: 52gFiber: 1gSugar: 40gProtein: 5g


Please leave a comment on the blog or share a photo on Pinterest

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

68 comments on “Chocolate Cake Roll”

  1. That look perfect for me as a late night snack 😀 I’m a chocoholic actually! Thank you for the recipe Liz! 🙂

  2. Oh, that filling looks amazing. So much!

  3. You always have the best looking desserts! I love that you’ve stuffed this cake with marshmallow!

  4. Oh yum! This looks tasty!! I love Chocolate!! YUM! Also, I nominated you for the Liebster Award!! Check out my blog for more info 🙂

  5. Liz – as always – perfection!

  6. I’m drooling over this cake! I guess one of the reasons I’m not a popular blogger is that if it tastes good, I’m probably going to roll with it, even if it’s not super pretty.

  7. Yummo! This looks so good, I wish the internet would allow you to reach into the screen and just take a slice this roll LOL Seriously, this is a mouth orgasm!

  8. This one came out beautifully. I always get cracks. I bet your son was pretty happy he was around for that mishap.

  9. You are amazing. You have one lucky family, a well fed one too! Absolutely gorgeous.

  10. Cake rolls are the best. They look so fancy – deceptively so!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.