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Hot Chocolate Roll Cake

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a close up shot of Hot Chocolate Roll Cake on a wooden board
This hot chocolate roll cake is a rich and decadent treat, complete with mini marshmallows and chocolate syrup on top.
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Table of Contents
  1. Hot Chocolate Roll Cake Ingredients
  2. How to Make This Hot Chocolate Roll Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This impressive hot chocolate roll cake will make you feel all warm and toasty inside. This decadent roll cake features a moist chocolate cake wrapped around a creamy marshmallow cream filling and topped with chocolate and marshmallows.

a close up shot of Hot Chocolate Roll Cake on a wooden board

Hot Chocolate Roll Cake Ingredients

Hot Chocolate Roll Cake raw ingredients that are labeled

You’ll need:

For the Cake

  • ½ cup all-purpose flour
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder 
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, room temperature 
  • ½ cup granulated sugar
  • 5 tablespoons vegetable oil
  • 1½ teaspoons pure vanilla extract
  • Powdered sugar for dusting

For the Marshmallow Buttercream Filling 

  • ¾ cup salted sweet cream butter, softened 
  • 1 teaspoon clear vanilla flavoring
  • 1 (7-ounce) container marshmallow fluff 
  • 3 cups powdered sugar
  • 1-2 tablespoons half and half cream 
  • 1 cup mini marshmallows 

For the Topping

  • chocolate syrup for drizzling
  • 1 cup mini marshmallows 

PRO TIP:

Make sure you do not use any fabric softener when washing the tea towel. The fabric softener will transfer to the cake and cause the flavor to taste off. Also, make sure not to use a terry cloth tea towel, as the lint will transfer to the cake.

SUBSTITUTIONS AND ADDITIONS

FILLING: For this simple recipe, you could change up the filling and use vanilla buttercream, chocolate mousse, or simple whipped cream. 

How to Make This Hot Chocolate Roll Cake Recipe

STEP ONE: Preheat the oven to 350°F. Line a 10x15x1 jelly roll pan. Line the pan with parchment paper and lightly spray the prepared pan with nonstick spray. Set it aside.

STEP TWO: Add the flour, cocoa powder, baking powder, and salt to a small mixing bowl. Whisk to combine. Set dry ingredients aside.

flour, cocoa powder, baking powder, and slat whisked in a bowl

STEP THREE: Using a stand mixer or a medium-sized mixing bowl and a hand mixer on high speed, beat eggs, sugar, oil, and vanilla for 5 to 6 minutes until the mixture is a frothy pale yellow.

eggs, sugar, oil, and vanilla blended in a bowl

STEP FOUR: Fold in the flour mixture.

flour mixture folded in a bowl

STEP FIVE: Evenly pour the chocolate cake batter into the prepared pan. Use either a silicone spatula or an offset spatula to spread the batter. Bake in the preheated oven for 10 to 12 minutes.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

batter spread in the pan and baked

STEP SIX: Remove the cake from the oven, and using a sharp knife, carefully run the tip along the edges of the pan.

STEP SEVEN: Heavily dust the top of a clean kitchen towel with powdered sugar.

STEP EIGHT: Immediately place the dusted tea towel, powdered sugar side down, on top of the cake.

STEP NINE: Lay a large cutting board on top of the tea towel. The cake pan will be hot, so you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.

cutting board laid on top of the tea towel

STEP TEN: Carefully and slowly peel the parchment away from the warm cake.

STEP ELEVEN: Dust the top of the cake with powdered sugar.

STEP TWELVE: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to let cake cool completely. While the rolled cake is cooling, make the marshmallow buttercream filling.

PRO TIP:

It is very important to be patient when rolling and unrolling the cake. Rushing can cause cracks.

roll end of the tea towel over one of the short ends of the cake and roll one end towards the other on a wooden board

Marshmallow Buttercream Filling

STEP ONE: In the bowl of a stand mixer or a medium bowl and a handheld mixer on medium-high speed, beat the butter and clear vanilla flavoring for 1 to 1½ minutes, until smooth.

STEP TWO: Add the container of marshmallow fluff and continue beating for 1 more minute until completely incorporated.

marshmallow fluff blended in a bowl

STEP THREE: Lower the mixer speed to low speed and add the powdered sugar ½ cup at a time, alternating with the half and half, until smooth.

powdered sugar added to the marshmallow fluff mixture and blended in a bowl

Cake Assembly

STEP ONE: Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.

STEP TWO: Using a silicone spatula or an offset spatula, spread the filling over the top of the cake in an even layer, avoiding the edges. 

filling spread over the top of the cake

STEP THREE: Sprinkle the mini marshmallows over the top of the filling.

marshmallows sprinkled over the top of the filling

STEP FOUR: Slowly, with gentle even pressure, carefully roll the cake back in a “roll”. 

roll the cake back in a roll

STEP FIVE: Tightly roll the plastic wrap to ensure it holds its shape. Chill the cake in the refrigerator for at least 4 to 6 hours.

PRO TIP:

After the cake roll has been in the refrigerator for at least 2 hours, you can transfer it to the freezer for 30 minutes before drizzling the chocolate syrup.

STEP SIX: Once properly chilled, drizzle with the chocolate syrup and garnish with the mini marshmallows. Slice ten ½-inch slices. 

PRO TIP:

When slicing the cake, be sure to clean the knife between slices. This will help keep the slices clean and keep the layers intact.

chocolate syrup and marshmallows garnished on top of the roll

How To Serve

Enjoy this cozy hot cocoa cake roll for a special dessert or afternoon snack. Serve it along with a warm drink such as our delicious homemade hot chocolate or a pumpkin spice latte to wash it down.

Our rainbow roll cake and carrot cake roll are two more moist roll cakes filled with creamy filling.

Storage

IN THE FRIDGE: Store any leftovers of this delicious cake roll in an airtight container in the refrigerator for up to 1 week. 

IN THE FREEZER: You can freeze the hot chocolate and marshmallow cake roll before topping it with the chocolate syrup and marshmallows for up to 3 months. Wrap the cake roll in a layer of plastic wrap, then tightly wrap it in a layer of aluminum foil. Allow the cake to thaw in the refrigerator overnight before drizzling with the chocolate syrup and mini marshmallows.

overhead shot of Hot Chocolate Roll Cake on a plate

The chocolate sponge cake and creamy marshmallow filling create a delicious dessert that tastes just like a warm mug of hot chocolate. You’ll wow your friends and family with this yummy homemade roll cake.

FREQUENTLY ASKED QUESTIONS

Is a jelly roll pan the same as a baking sheet?

A jelly roll pan is different from a baking sheet. It’s important to use a 10×15-inch jelly roll pan for this cake as you want it to be nice and thin. A baking sheet will not work for this recipe.

Can I freeze this hot chocolate swiss roll recipe?

This easy chocolate roll recipe can be frozen, well-wrapped, for up to four months.

Why did my hot chocolate cake roll crack?

Your cake needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

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a close up shot of Hot Chocolate Roll Cake on a wooden board

Hot Chocolate Roll Cake

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This hot chocolate roll cake is a rich and decadent treat, complete with mini marshmallows and chocolate syrup on top.
Prep Time 25 minutes
Cook Time 19 minutes
Total Time 8 hours 44 minutes
Servings 10

Ingredients
  

Cake

  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ½ cup granulated sugar
  • 5 tablespoons vegetable oil
  • teaspoons pure vanilla extract
  • Powdered sugar for dusting

Marshmallow Buttercream Filling

  • ¾ cup salted sweet cream butter, softened
  • 1 teaspoon clear vanilla flavoring
  • 7 ounces marshmallow fluff
  • 3 cups powdered sugar
  • 1 to 2 tablespoons half and half cream
  • 1 cup mini marshmallows

Topping

  • chocolate syrup, for drizzling
  • 1 cup mini marshmallows

Instructions
 

  • Preheat the oven to 350°F. Line a 10x15x1 jelly roll pan. Line the pan with parchment paper and lightly spray the prepared pan with nonstick spray. Set it aside.
  • Add the flour, cocoa powder, baking powder, and salt to a small mixing bowl. Whisk to combine. Set it aside.
  • Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat together the eggs, sugar, oil, and vanilla for 5 to 6 minutes until the mixture is a frothy pale yellow.
  • Fold in the flour mixture.
  • Evenly pour the cake batter into the prepared pan. Use either a silicone spatula or an offset spatula to spread the batter. Bake for 10 to 12 minutes.
  • Remove the cake from the oven, and using a sharp knife, carefully run the tip along the edges of the pan.
  • Heavily dust the top of a tea towel with powdered sugar.
  • Immediately place the dusted tea towel, powdered sugar side down, on top of the cake.
  • Lay a large cutting board on top of the tea towel. The cake pan will be hot, so you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.
  • Carefully and slowly peel the parchment away from the cake.
  • Dust the top of the cake with powdered sugar.
  • Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to cool completely. While the cake is cooling, make the marshmallow buttercream filling.

Marshmallow Buttercream Filling

  • Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter and clear vanilla flavoring for 1 to 1½ minutes, until smooth.
  • Add the container of marshmallow fluff and continue beating for 1 more minute until completely incorporated.
  • Lower the mixer speed to low and add the powdered sugar ½ cup at a time, alternating with the half and half, until smooth.

Cake Assembly

  • Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
  • Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
  • Sprinkle the mini marshmallows over the top of the filling.
  • Slowly, with gentle even pressure, carefully roll the cake back in a “roll”.
  • Tightly roll the plastic wrap to ensure it holds its shape. Chill the cake in the refrigerator for at least 4-6 hours.
  • Once properly chilled, drizzle with the chocolate syrup and garnish with the mini marshmallows. Slice ten ½-inch slices.

Notes

  • Make sure you do not use any fabric softener when washing the tea towel. The fabric softener will transfer to the cake and cause the flavor to taste off. Also, make sure not to use a terry cloth tea towel, as the lint will transfer to the cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • It is very important to be patient when rolling and unrolling the cake. Rushing can cause cracks.
  • After the cake roll has been in the refrigerator for at least 2 hours, you can transfer it to the freezer for 30 minutes before drizzling the chocolate syrup.
  • When slicing the cake, be sure to clean the knife between slices. This will help keep the slices clean and keep the layers intact.

Nutrition

Calories: 456kcal | Carbohydrates: 78g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 265mg | Potassium: 124mg | Fiber: 1g | Sugar: 63g | Vitamin A: 539IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg
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