Dessert lovers, get ready to swoon. The Caramel Chocolate Cream Roll is the perfect blend of rich cocoa sponge, silky caramel-infused cream, and a luscious caramel drizzle that takes this dessert to new heights. Whether you’re baking for a celebration, a dinner party, or simply to satisfy your sweet tooth, this show-stopping roll cake is guaranteed to impress.

This recipe is ideal for both seasoned bakers and confident beginners looking to venture into the world of rolled cakes. With its step-by-step approach and indulgent flavors, it offers a deliciously rewarding experience. Plus, with a few optional tweaks, it can easily be adapted for added stability, flair, or flavor variation.

Let’s dive into this sweet masterpiece.

Why This Caramel Chocolate Cream Roll is a Must-Bake

If you’ve ever been intimidated by the idea of making a cake roll, this recipe is here to change your mind. The process is simpler than it looks—and the results are nothing short of stunning.

This dessert brings together:

• A light and fluffy chocolate sponge cake

• A whipped caramel cream filling that’s sweet but not cloying

• A glossy caramel drizzle, enhanced with a touch of sea salt or crunchy toffee

The result? A perfect balance of textures and flavors: airy cake, creamy filling, and rich caramel. It’s elegant, indulgent, and endlessly customizable.

Ingredients You’ll Need

For the Chocolate Sponge:

• 4 large eggs

• ½ cup granulated sugar

• 1 tsp vanilla extract

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 tsp baking powder

• Pinch of salt

For the Caramel Cream Filling:

• 1 cup heavy whipping cream (chilled)

• ½ cup dulce de leche or thick caramel sauce

• 4 oz cream cheese, softened (optional but helps stabilize the cream)

For the Caramel Drizzle:

• ½ cup caramel sauce (store-bought or homemade)

• Optional: sea salt flakes or chopped toffee for topping

Kitchen Equipment Needed

• 10×15 inch jelly roll pan

• Electric mixer (hand or stand mixer)

• Mixing bowls

• Spatula

• Whisk

• Parchment paper

• Sifter

• Offset spatula (for spreading filling)

• Sharp knife (for trimming edges)

How to Make the Caramel Chocolate Cream Roll

1. Make the Chocolate Sponge

Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper.

Beat the eggs and granulated sugar using an electric mixer on high speed for about 5 minutes, until thick, pale, and tripled in volume. Add in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients gently into the egg mixture using a spatula. Be careful not to deflate the batter.

Pour the batter into your prepared pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.

Roll the cake: While still warm, lift the parchment paper and roll the cake from the short side, parchment included. Let it cool completely in this rolled position—this helps prevent cracking later.

2. Make the Caramel Cream Filling

Optional Step: Beat the softened cream cheese until smooth—this helps the cream hold up better, especially in warm environments.

Add the caramel (or dulce de leche) to the cream cheese and beat until well blended.

In a separate bowl, beat the chilled heavy cream to stiff peaks.

Fold the whipped cream into the caramel mixture until smooth and fluffy. Refrigerate until ready to use.

3. Assemble the Cake Roll

Carefully unroll the cooled chocolate sponge. Gently peel away the parchment paper.

Spread the caramel cream evenly over the surface of the cake using an offset spatula.

Re-roll the cake (this time without parchment), keeping the roll tight but gentle.

Trim the ends with a sharp knife for a clean look, if desired.

4. Finish with a Caramel Drizzle

Drizzle caramel sauce over the top of the roll. Use as much or as little as you like.

Garnish with sea salt flakes for a salted caramel vibe, or chopped toffee for a crunchy finish.

Refrigerate the roll for at least 30 minutes before slicing—it helps the layers set beautifully.

Tips & Tricks for Perfect Results

• Don’t skip the rolling step while warm. This “sets” the cake into the correct shape and prevents cracking when filled.

• Use cold tools when whipping cream—chill your mixing bowl and beaters beforehand.

• Make it ahead: This cake actually tastes even better after chilling for a few hours or overnight.

• Add chocolate chips or crushed cookies to the filling for texture.

Variations to Try

• Mocha Twist: Add a teaspoon of instant coffee to the sponge batter or filling.

• Nutty Delight: Fold in chopped pecans or hazelnuts into the caramel cream.

• Fruit Fusion: Add sliced bananas or strawberries inside for a fruity surprise.

• Chocolate Overload: Add a layer of chocolate ganache over the caramel drizzle.

How to Store Leftovers

This cake roll stores beautifully:

• Refrigerate: Keep covered in plastic wrap or in an airtight container. It will stay fresh for up to 4 days.

• Freeze: Wrap the whole roll tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Note: Avoid storing with garnishes like sea salt or toffee already applied—they may melt or lose texture.

Serving Suggestions & Pairings

This rich, creamy dessert pairs wonderfully with:

• A shot of espresso or a strong dark roast coffee

• A scoop of vanilla or coffee ice cream

• A glass of cold milk or spiked eggnog during the holidays

Serve with a dollop of whipped cream or fresh berries for extra flair.

Frequently Asked Questions (FAQ)

Q: Can I make this gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.

Q: What if I don’t have cream cheese?
A: You can skip it, but your filling may be slightly less stable. Make sure your whipped cream is beaten to stiff peaks and serve soon after assembling.

Q: How do I keep the cake from cracking?
A: Rolling it while warm is key. Also, don’t overbake, and be gentle when unrolling.

Q: Can I use store-bought caramel sauce?
A: Absolutely. Just make sure it’s thick enough to blend well with the cream and to drizzle without running off too much.

Q: Is dulce de leche the same as caramel?
A: They’re similar, but dulce de leche is made from sweetened condensed milk and has a slightly creamier texture. Either works great in this recipe.

Time to Bake and Share the Sweetness!

There’s something magical about slicing into a cake roll and revealing that beautiful spiral of cream and sponge. Whether you’re a seasoned baker or just diving into layered desserts, this Caramel Chocolate Cream Roll delivers on flavor, presentation, and satisfaction.

Love this recipe? Share it with your friends and family, post your creation on social media, and don’t forget to subscribe to the blog for more drool-worthy desserts and baking inspiration. Happy baking! 🍫🍮🍰