Chocolate Cinnamon Cake Roll
Indulge in the warm, spiced decadence of this Chocolate Cinnamon Cake Roll, a show-stopping dessert that's as delightful to eat as it is to make. With its soft, chocolate sponge kissed with aromatic cinnamon and filled with a creamy whipped filling featuring tangy cream cheese and a hint of spice, this roll is the perfect centerpiece for any occasion. The cake is rolled while still warm for that iconic spiral look, and a dusting of powdered sugar adds an elegant finishing touch. Quick to bake in just 12 minutes and easy to prepare, this recipe guarantees bakery-quality results right from your kitchen. Whether you're entertaining guests or treating yourself, this cake roll delivers a luscious combination of flavors and textures in every bite.
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup whole milk
- 0.5 cup powdered sugar
- 0.75 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 0.5 teaspoon ground cinnamon (for filling)
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving some overhang on the edges for easy removal.
In a medium bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt.
In a large bowl, whisk the eggs and vanilla extract until light and fluffy, about 2-3 minutes using an electric mixer. Gradually add the dry ingredients to the wet mixture, followed by the milk, until a smooth batter forms.
Pour the batter into the prepared pan and spread it out evenly with a spatula. Tap the pan gently on the counter to eliminate any air bubbles.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately turn the hot cake out onto the prepared towel, carefully peeling off the parchment paper. Roll the cake up tightly (with the towel inside) starting at the short end. Let it cool completely, seam side down.
For the filling, beat the heavy whipping cream in a bowl until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and cinnamon until smooth. Gently fold the whipped cream into the cream cheese mixture.
Once the cake is cooled, unroll it gently and spread the cinnamon filling evenly over the surface, leaving a 1-inch border at the edges.
Roll the cake back up (without the towel this time) and place it seam side down on a serving platter.
Dust the top with additional powdered sugar before slicing and serving.
Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 29.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
