Chocolate Sponge Roulade
This Chocolate Sponge Roulade is a show-stopping dessert that’s surprisingly simple to make! A soft, fluffy chocolate sponge cake is rolled around a rich and creamy whipped peanut butter filling to create a dessert that tastes as good as it looks. This classic treat is perfect for special occasions, holiday gatherings, or when you’re craving something indulgent yet elegant.
Why You’ll Love This Recipe
- Rich and Decadent: Combines a light chocolate sponge with a creamy peanut butter filling for the ultimate dessert indulgence.
- Classic Bakery Treat: Brings a touch of tradition and sophistication, reminiscent of European patisseries.
- Crowd-Pleaser: It’s easy to slice and serve, making it ideal for entertaining.
This dessert is as much about presentation as it is about taste. The rolled shape gives it an elegant appearance that’s perfect for special occasions or holiday tables as a Christmas yule log. Despite its fancy look, this chocolate sponge roulade is surprisingly easy to make with the right technique—and incredibly satisfying to slice into that perfect swirl!
It was always one of my favorite things to make while working in a bakery because the rolling process is so satisfying, and the end result is absolutely show-stopping. Whether you’re entertaining guests or just treating yourself, this dessert is guaranteed to impress!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Chocolate Sponge Roulade Recipe
A chocolate sponge roulade is a light and airy dessert made by rolling a thin layer of sponge cake around a creamy filling. It’s very similar to a Swiss roll but can be customized with various fillings, like whipped cream, fruit preserves, or in this case, a rich and creamy peanut butter filling. The defining feature of a roulade is its spiral shape, created by carefully rolling the sponge while it’s still warm, then allowing it to set with the filling inside.
The sponge itself is made using simple ingredients like eggs, sugar, flour, and cocoa powder. These combine to create a batter that’s light and flexible, perfect for rolling without cracking. A roulade differs from other cakes in that it’s baked flat on a sheet pan, resulting in its thin, pliable texture. Once baked, it’s dusted with powdered sugar, rolled to cool, and then unrolled to spread the filling before rolling it up again.
If you’ve ever had a Swiss roll, then you’ll love this chocolate roulade with creamy peanut butter filling! This dessert is the perfect blend of light, airy sponge cake and rich, nutty filling, rolled into a picture-perfect spiral. It’s like a fancy upgrade to a childhood favorite, combining classic flavors with a stunning finish that looks as good as it tastes.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
JumpThis chocolate roulade recipe relies on simple ingredients that come together to create a dessert that’s both elegant and delicious. Each one plays a crucial role in achieving the light, airy texture and rich chocolate flavor. Let’s break them down with a few helpful tips!
- Eggs: The backbone of the sponge, eggs provide structure and fluffiness. Be sure to use room-temperature eggs for easier whipping and maximum volume.
- Sugar: Adds sweetness and helps stabilize the eggs as they whip. Use granulated sugar for the batter and powdered sugar for rolling and dusting.
- Salt: Just a pinch enhances the chocolate flavor without making the cake salty.
- Vanilla: A splash of vanilla extract adds warmth and depth to the overall flavor.
- Flour: Use all-purpose flour for a soft yet sturdy sponge that holds its shape when rolled.
- Cocoa: The star of the show! Choose high-quality unsweetened cocoa powder for the richest chocolate flavor. Natural or Dutch-process cocoa will work for this recipe.
- Baking Powder: Ensures a gentle rise, keeping the sponge light and airy. Double-check that your baking powder is fresh for the best results.
- Oil: Adds moisture without weighing down the cake. You can any neutral oil, like canola or vegetable oil.
- Buttermilk: Balances the sweetness with a subtle tang while keeping the sponge tender. No buttermilk? Mix regular milk with lemon juice or vinegar as a quick substitute.
- Powdered Sugar: Not just for dusting! It’s used to keep the cake from sticking when rolled and adds that final touch of sweetness on top.
These simple ingredients work together to create a dessert that’s as light and luscious as it is visually stunning. With a little care and the right techniques, your roulade will be the star of any dessert table!
Chocolate Peanut Butter Cake Filling
This isn’t your traditional roulade filling—it’s a creamy, rich peanut butter twist that takes this Chocolate Sponge Roulade to the next level! Made with a few simple ingredients, this fluffy peanut butter cake filling is smooth, luscious, and perfectly complements the light chocolate sponge.
Here’s what makes it so special:
- Cream: Adds a silky texture and helps achieve the perfect spreadable consistency. Whipping the cream first ensures the filling stays light yet indulgent.
- Powdered Sugar: Sweetens the peanut butter filling without making it too heavy. Powdered sugar also blends seamlessly for a smooth finish.
- Peanut Butter: The star of the show! Use creamy peanut butter for a smooth texture, but feel free to try chunky peanut butter for added crunch if you’re feeling adventurous.
- Butter: Adds richness and helps bind the ingredients together, ensuring the filling holds its shape when rolled into the cake.
This creamy peanut butter filling adds a fun, nutty twist to the roulade and makes it a dessert that’s anything but ordinary. It’s thick enough to stay in place when rolled, yet creamy enough to melt in your mouth with each bite. Whether you’re a peanut butter lover or just looking for something different, this filling is sure to impress!
How To Make A Chocolate Roll Cake
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
JumpPreheat oven to 350 degrees Fahrenheit. Line a 10×15-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging.
- In a large bowl, beat the eggs until frothy and pale with an electric hand mixer. Then beat in the sugar, salt, and vanilla.
- Sift together the flour, cocoa, and baking powder, then gently fold into the egg mixture with a spatula. Whisk the oil and buttermilk together, then fold into the chocolate mixture, stirring until just combined.
- Spread batter evenly into the parchment lined jelly-roll pan.
- Bake at 350˚F for 10-15 minutes until the cake springs back when touched or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted tea towel and remove the parchment paper.
- Gently roll up starting from the 10-inch (short) end and let cool completely on a wire rack.
- For the filling: In a stand mixer with the whisk attachment, whip heavy cream until frothy, then gradually add ⅔ cup powdered sugar. Whip until stiff peaks form. Place whipped cream in a separate bowl and place in fridge to keep cold. Wash and dry mixing bowl.
- Using the paddle attachment now, beat the butter and peanut butter together until light and fluffy, scraping the bowl as needed. Add ¾ cup powdered sugar all at once and mix until incorporated. Fold prepared whipped cream into the peanut butter buttercream with a spatula. Cover the filling and keep refrigerated until cake is cool.
- Carefully unroll the cooled cake. Dollop, then spread the filling evenly over the cake leaving ½-inch bare on the end you will roll towards. Re-roll the cake as tightly as you can and place seam-side down onto a platter. For best results, wrap and refrigerate the cake for 1-2 hours to help the filling set before slicing.
Did you Make This?
Please leave a review and rating about how you liked this recipe! Your feedback supports my small business and allows me to continue providing free recipes.
SToring and Freezing
- Once assembled, wrap the roulade tightly in plastic wrap to keep it from drying out.
- Store in the refrigerator for up to 3 days. The creamy peanut butter filling stays rich and flavorful, while the sponge maintains its texture.
- Before serving, let the roulade sit at room temperature for about 15 minutes to soften slightly for the best flavor and texture.
- TO FREEZE: Double wrap the chocolate cake roll with plastic wrap and freeze for up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20-30 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
Recipe Notes
- Stir, spoon, and level the flour – or it weigh in grams. Flour is probably the hardest ingredient to measure properly. Too much flour will result in a dry cake, which is usually the risk of using measuring cups over a kitchen scale. (affiliate) Weighing flour is the most accurate way to get the right amount. If using cups, do your best to stir the flour enough to incorporate air into it so that it’s light and fluffy. Then spoon the flour into the cup, and level it off with the back of a knife. Do NOT shake the cup to level it out or scoop directly into the flour.
- Spreading the Filling – Use an offset spatula and keep the tip of the spatula in the frosting the whole time you spread the filling, as to not lift crumbs into the frosting.
- Cutting Slices – Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.
- Make-Ahead Instructions – You can make this chocolate sponge roulade ahead of time and freeze it. Double wrap the cake tightly with plastic wrap. Or use one layer of plastic wrap and one layer of foil. Label and freeze for up to 2-3 months. You can slice the cake from frozen and then stagger the pieces on a serving platter. (I actually prefer it this way.) They will thaw after about 20-30 minutes at room temperature. Alternately thaw the cake roll/slices in the fridge overnight.
Recipe Variations
One of the best things about a chocolate roll cake is how versatile it is! You can easily customize the filling or add toppings to suit any occasion or craving. Here are some delicious variations to try:
- Classic Whipped Cream Filling: Replace the peanut butter filling with lightly sweetened whipped cream for a traditional Swiss roll-style dessert. Add fresh berries for a pop of flavor. I’ve even used my whipped cream cheese frosting for a hint of tanginess.
- Chocolate Ganache Filling: Double up on chocolate by spreading a rich ganache made with melted chocolate and heavy cream inside the roulade. For extra flair, drizzle ganache over the top too.
- Fruit Preserve Swirl: Spread a thin layer of your favorite fruit preserve, such as raspberry or apricot, before adding the peanut butter or whipped cream filling. The fruit adds a tangy contrast to the chocolate.
- Nutella: Swap the peanut butter for Nutella to create a decadent hazelnut-chocolate filling that’s irresistible.
The possibilities are endless, and each variation brings its own unique flavor and flair. Feel free to experiment and make this roulade your own!
More Cake Rolls You’ll Love
Chocolate Roll Cake
Ingredients
Chocolate Cake Roll:
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ⅔ cup (84 g) all-purpose flour, (stir, spoon, & level)
- ⅓ cup (27 g) unsweetened cocoa powder, (natural or Dutch-process)
- 1 ¼ tsp baking powder
- ¼ cup (59 ml) oil, (canola or vegetable)
- 6 Tbsp buttermilk, room temperature (or milk with 2 tsp lemon juice/distilled white vinegar; let sit for 5 minutes before using)
- ¼ cup (30 g) powdered sugar, for dusting a tea towel
Whipped Peanut Butter Filling:
- ¾ cup (177 ml) heavy cream, cold
- ⅔ cup (80 g) powdered sugar
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ⅔ cup (177 g) creamy peanut butter
- ¾ cup (90 g) powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 10×15-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them. (Can use Baker's Joy – a nonstick spray with flour. I also like to spray the pan lightly to keep the parchment paper in place.)
- For the cake: In a large bowl, beat the eggs until frothy and pale with an electric hand mixer. Then beat in the sugar, salt, and vanilla.
- Sift together the flour, cocoa, and baking powder, then gently fold into the egg mixture with a spatula. Whisk the oil and buttermilk together, then fold into the chocolate mixture, stirring until just combined. Spread batter evenly into the parchment lined jelly-roll pan.
- Bake at 350˚F for 10-15 minutes until the cake springs back when touched or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted tea towel and remove the parchment paper. Gently roll up starting from the 10-inch (short) end and let cool completely on a wire rack.
- For the filling: In a stand mixer with the whisk attachment, whip heavy cream until frothy, then gradually add ⅔ cup powdered sugar. Whip until stiff peaks form. Place whipped cream in a separate bowl and place in fridge to keep cold. Wash and dry mixing bowl.
- Using the paddle attachment now, beat the butter and peanut butter together until light and fluffy, scraping the bowl as needed. Add ¾ cup powdered sugar all at once and mix until incorporated. Fold prepared whipped cream into the peanut butter buttercream with a spatula. Cover the filling and keep refrigerated until cake is cool.
- Carefully unroll the cooled cake. Dollop, then spread the filling evenly over the cake leaving ½-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.
- Re-roll the cake as tightly as you can and place seam-side down onto a platter. For best results, wrap and refrigerate the cake for 1-2 hours to help the filling set before slicing. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.
Notes
- STORE leftovers covered with plastic wrap in the fridge for up to 3 days. Before serving, let the roulade sit at room temperature for about 15 minutes to soften slightly for the best flavor and texture.
- TO FREEZE: Double wrap the chocolate cake roll with plastic wrap and freeze for up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20-30 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
*Originally published on 3/5/2012. Recipe and photos updated December 2024.
Can this chocolate cake roll be frozen
Absolutely! Just double wrap with plastic wrap.
I made just the filling for some chocolate cupcakes, then frosted them with some classic whipped chocolate frosting, they were a smash hit, thanks for a great peanut butter filling recipe
That sounds like an awesome cupcake! Glad you liked the Whipped Peanut Butter Frosting!
I cannot wait to try this! I finally got brave enough and tried a pumpkin roll & started thinking ahead to Christmas. This looks amazing!!
Aren’t cake rolls fun?! I hope you love it!
A trick for the construction. Use the middle sized baking pan. Bake. When you take cake out sprinkle too with powdered sugar. Lay towel on top. Lay back of small baking sheet on top and flip. Second pan supports weight of cake and it does not break.
Great tip! Thanks for sharing!
I am going to make this in a few minutes. I have been looking for a recipe for something like this to make instead of always making pumpkin rolls (I do have a pumpkin roll cooling right now too) and this sounds great!
This looks delicious. I love chocolate and peanut butter together and that filling looks to have a nice light texture. Thank you for sharing the recipe.
oh yum, what a good looking treat!
I love the title of your blog. That’s my motto 🙂 I’m a new follower and hope you’ll stop by my brand new blog if you have a minute. I’d love to have you follow me, too:) Thanks!
Wonderful and such a delicious looking roulade.
It’s a childhood cake for me, but actually I’ve never had it with peanut butter filling – I like it!