Cocoa Cake Roll Recipe -
Cocoa Cake Roll Recipe

Cocoa Cake Roll

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"This show-stopping chocolate cake roll is filled with peanut-butter whipped cream and coated with a chocolate glaze."

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Original recipe makes 1 - 15 inch cake roll Change Servings


  1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  2. Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth.
  3. Beat egg whites in small bowl until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan.
  4. Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings.
  5. Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling.
  6. Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze.
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Reviews More Reviews

Jan 29, 2003

Very yummy recipe and was a hit for a large crowd of chocolate/peanut butter lovers:) This recipe does take some time and I recommend using wax paper instead of a towel to roll up the cake in. I also just sprinkled some powdered sugar instead of using the chocolate glaze on top.

Oct 13, 2003

This was definitely different than your typical pumpkin roll. It was good with the peanut butter flavor in the middle of the chocolate cake, but my first one was a disaster. So, for the peanut butter mixture, I substituted the whipping cream with cream cheese and it came out a lot better. The whipping cream make the mixture runny.


6 Ratings

Oct 13, 2003

I made this for our family dessert tonight but I accidently mis-read the ingredient where it says Reeses Peanut butter chips, I thought I read Reeses PB cups. It was too late before I noticed so I use the PB Cups. This filling was lush! Also I didn't have any powdered suger for the frosting so I use the base recipe with about 3/4 - 1 cup of granulated sugar and boiled it for several minutes while stirring until smooth. I drizzled that over each cut piece. The dessert was a HIT! There were 13 adults and we all just died for it. I also used a very heavy whipping cream that I purchased from a restaurant supply. It made it all the better, sinfully good. This would be a hit anywhere except weight watchers! Thanks for this one!

Apr 04, 2004

This was pretty good. The cake was slightly dry and I would recomend lining the jelly roll pan with parchment rather than aluminum foil - the foil had a tendency to stick. Also, I had a really difficult time with the glaze...the chocolate seized twice before I tried making it without the water and adding milk before pouring for the desired consistency. Next time I'll make a different glaze recipe. Went over pretty well, though.

Jan 16, 2004

The chocolate cake is really good. I made this cake for my daughter's birthday, but I didn't follow the recipe beyond making the cake. I made my own filling with 4 oz. cream cheese, some smooth peanut butter, 1 Tbsp. butter, some vanilla, powdered sugar, and a little milk. The combination of cake and peanut butter was incredibly delicious. A note about bake time: don't overbake because it will cause the cake to be brittle and not roll easily or without cracking.

Oct 13, 2003

I found the whipped cream center to be too runny as the other reviewer said. Although the cake itself looked perfect, it was not a great chocolate taste like I was expecting. My husband enjoyed it, though.


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 66.3 g
  • 21%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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