When I was a kid, this cake was the kind of dessert that made the whole table light up. I remember seeing it at holidays, always dusted with a little sugar and looking too pretty to cut into. The first slice was magical—spirals of chocolate and cream that looked like they came from a bakery, but made right at home. It’s a simple recipe with an old-fashioned charm, the kind of cake that feels both special and nostalgic. This cake looks fancy, but it’s surprisingly simple to make. A soft, airy chocolate sponge is rolled around a creamy filling, then finished with a rich chocolate glaze. It’s light, decadent, and perfect for holidays, birthdays, or just when you want to impress guests with something beautiful on the table.

Recipe Info

Cuisine: European Dessert
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8–10 slices
Calories: ~320 per slice

Why You’ll Love It

✅ Looks elegant but is easy to make
✅ Light sponge with creamy filling and rich glaze
✅ Perfect for celebrations or afternoon coffee
✅ Can be made ahead and chilled

Ingredients

For the Sponge Cake:

½ cup (65 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
½ cup (100 g) granulated sugar
1 tsp vanilla extract
2 tbsp milk

For the Cream Filling:

1 cup (240 ml) heavy cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract

For the Chocolate Glaze (optional but delicious):

½ cup (120 ml) heavy cream
1 cup (170 g) semi-sweet chocolate chips
1 tbsp butter

Equipment

10×15-inch jelly roll pan
Parchment paper
Electric mixer or whisk
Kitchen towel (for rolling the cake)

Step-by-Step Instructions

Step 1 – Make the Sponge

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a bowl, sift flour, cocoa, baking powder, and salt.
In another bowl, beat eggs and sugar until pale, thick, and doubled in volume (about 5 minutes).
Gently fold in vanilla, milk, and dry ingredients until just combined.
Spread batter evenly into the pan.
Bake 10–12 minutes, until springy to the touch.

Step 2 – Roll the Cake

While still warm, invert the cake onto a clean kitchen towel dusted with cocoa powder.
Peel off parchment.
Roll cake up with the towel (short side to short side) and let it cool completely.

Step 3 – Make the Filling

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4 – Assemble

Gently unroll cooled cake. Spread whipped cream evenly over the surface.
Roll cake back up (without towel) into a tight log. Place seam side down.

Step 5 – Glaze (Optional)

Heat cream until just simmering. Pour over chocolate chips and butter. Stir until smooth.
Pour glaze over rolled cake and spread evenly. Chill until set.

Step 6 – Serve

Slice into rounds with a sharp knife. Dust with powdered sugar or cocoa for a pretty finish.

Pro Tips

Beat eggs and sugar well—this gives the cake its airy texture.
Roll the cake while warm to prevent cracks.
Chill before slicing for neat pieces.

Variations

Holiday Twist: Add peppermint extract to the filling.
Mocha Flavor: Mix 1 tsp instant coffee into the sponge.
Berry Filling: Add a thin layer of jam under the cream.

FAQs

Q: My cake cracked when rolling—what went wrong?
It likely cooled too much before rolling. Always roll while warm.

Q: Can I make this a day ahead?
Yes—it tastes even better chilled overnight.

Q: Can I skip the glaze?
Absolutely. Dust with powdered sugar or cocoa for a lighter finish.