Skip to Content
Menu

Easy Choco Roll Cake

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Sarah McCune
Updated Nov 21, 2025
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

Choco roll, Swiss roll, chocolate log—whatever you call it, this chocolatey, fluffy cake rolled with whipped cream is the ultimate childhood treat! Covered in a crunchy chocolate coating and filled with creamy goodness, it’s perfectly chocolatey and surprisingly easy to make. Bring a slice of nostalgic dessert magic to your kitchen today!

Frequently Asked Questions

Easy Choco Roll Cake

  • Prep Time 55 min
  • Total 2 hr 0 min
  • Servings 10
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Toppings

  • 2 cups semisweet chocolate chips
  • 2 tablespoons vegetable oil
  • 1/4 cup chopped walnuts

Garnish

  • 1/4 cup diced strawberries
  • 3 mint leaves

Instructions

  • Step 
    1

    Heat oven to 350°F. Grease an 18x13x1-inch sheet pan and line with parchment paper.

  • Step 
    2

    In a large bowl, mix dry cake mix, evaporated milk, eggs, and 1/4 cup oil with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan, spread evenly.

  • Step 
    3

    Bake for 20 minutes or until a toothpick inserted in center comes out clean. Immediately remove the cake from the pan with the parchment paper and place on a cooling rack. Carefully roll the cake and parchment paper from the long end. Cool for 15 minutes or until the cake stops steaming.

  • Step 
    4

    Meanwhile, in a large bowl, beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Place in the freezer just until the cake is ready to fill.

  • Step 
    5

    Carefully unroll slightly warm cake and spread the whipped cream over the cake in an even layer. (You may need to support the cake with one hand while you spread the whipped cream with the other.) Roll the cake back up, removing the parchment paper as you roll.

  • Step 
    6

    Cut a thin slice off each end to create even edges. Place cake on a serving platter and refrigerate while preparing chocolate topping.

  • Step 
    7

    In the top of a double boiler, add chocolate chips and 2 tablespoons oil. Cook over simmering water, stirring constantly, until chocolate is melted and runs smoothly down the back of a spoon. Stir in nuts.

  • Step 
    8

    Remove cake from the refrigerator. Pour and spread chocolate mixture over the top of the cake, allowing some to drip down sides. Refrigerate until chocolate topping hardens and serve. Store in the refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section