Chocolate Rolls with Strawberry Cream Cheese Frosting
Chocolate Rolls with Strawberry Cream Cheese Frosting are a sweet twist on a classic treat. Imagine soft, fluffy rolls filled with rich chocolate and topped with a creamy, fruity frosting…
Tip: save now, cook later.Chocolate Rolls with Strawberry Cream Cheese Frosting are a sweet twist on a classic treat. Imagine soft, fluffy rolls filled with rich chocolate and topped with a creamy, fruity frosting that tastes like fresh strawberries and smooth cream cheese combined perfectly. The rolls are tender and warm, making each bite a happy mix of chocolate and berry flavors.
I love making these rolls when I want to surprise my family with something special but not too complicated. The chocolate swirls inside are like a little secret that make every bite delightful. The strawberry cream cheese frosting is my favorite part—it’s cool and tangy against the warm rolls, and I often find myself sneaking a little extra frosting before spreading it on!
These rolls are perfect for breakfast on a cozy weekend or as an afternoon treat with a cup of tea or coffee. I like to serve them slightly warm so the frosting softens a bit but doesn’t melt too much. They always bring smiles around the table and are great for sharing with friends whenever dessert calls for something sweet but comforting.
Key Ingredients & Substitutions
Eggs: Eggs give the cake its structure and help it rise. Use large eggs for the best texture. If needed, egg substitutes like flax eggs can work but might change the softness.
Unsweetened Cocoa Powder: This adds rich chocolate flavor without extra sweetness. Dutch-processed cocoa can be used for a smoother taste but may affect rising slightly.
Vegetable Oil: Oil keeps the cake moist and tender. You can swap with melted coconut oil or light olive oil if preferred.
Cream Cheese: Softened cream cheese is key for the frosting’s creamy texture. For dairy-free, use vegan cream cheese alternatives.
Fresh Strawberries: They bring natural sweetness and color to the frosting. Frozen can work if thawed and drained well to avoid watery frosting.
How Do You Roll the Cake Without Cracking?
Rolling the cake while warm helps prevent cracks and keeps it flexible.
- Dust a clean kitchen towel with powdered sugar to stop sticking.
- Invert the cake onto the towel right after baking.
- Peel off the parchment paper carefully.
- Roll the cake with the towel from the short edge into a tight spiral.
- Let it cool completely rolled up – this sets the shape.
- When filling, unroll gently to avoid breaks, then re-roll without the towel.
This simple step makes a smooth, crack-free roll that looks great sliced.
Equipment You’ll Need
- Jelly roll pan (15×10-inch) – Perfect size for a thin cake layer that rolls easily without cracking.
- Electric mixer – Speeds up beating eggs and frosting to the right fluffy texture.
- Spatula – Helps gently fold dry ingredients in without deflating the batter.
- Clean kitchen towel – Dust with powdered sugar for rolling the warm cake smoothly.
- Plastic wrap – Keeps the rolled cake fresh and helps it set in the fridge.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries in the frosting for a slightly tangier flavor that still pairs well with chocolate.
- Add a teaspoon of instant espresso powder to the cake batter to enhance the chocolate taste.
- Stir in mini chocolate chips into the frosting for a fun texture contrast.
- Top the rolls with chopped toasted nuts (like almonds or pecans) for added crunch and nutty flavor.
Chocolate Rolls with Strawberry Cream Cheese Frosting
Ingredients You’ll Need:
For the Chocolate Cake Roll:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- Powdered sugar, for dusting
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup fresh strawberries, finely chopped or pureed
- 1/2 teaspoon vanilla extract
For Decoration:
- Whipped cream (optional)
- Fresh strawberries, halved
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter, 12-15 minutes to bake, and about 1-2 hours chilling time once rolled and filled. Overall, plan for around 1 hour and 45 minutes, including cooling and setting time, to make these delicious chocolate rolls with strawberry cream cheese frosting.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, heat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent the cake from sticking.
2. Make the Cake Batter:
In a large bowl, use an electric mixer to beat the 4 eggs and 3/4 cup sugar on high speed for about 5 minutes. The mixture should become thick and pale. Then, mix in 1 teaspoon vanilla extract.
3. Combine Dry Ingredients:
In another bowl, whisk together 1/2 cup flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
4. Fold Ingredients Together:
Gradually add the dry ingredients to the egg mixture. Gently fold them in with a spatula until just mixed. Then fold in 2 tablespoons vegetable oil until incorporated.
5. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Bake for 12 to 15 minutes, or until the cake springs back lightly when you touch it.
6. Roll the Cake While Warm:
Right after baking, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, peel off the parchment paper, and immediately roll the cake up in the towel from the short edge. Let it cool completely while rolled up. This helps prevent cracking.
7. Prepare the Frosting:
While the cake cools, beat together the softened 8 oz cream cheese and 1/4 cup butter until smooth. Add 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1/2 cup finely chopped or pureed fresh strawberries. Beat until everything is nicely blended and creamy.
8. Unroll and Fill:
Carefully unroll the cooled cake. Spread the strawberry cream cheese frosting evenly over the surface.
9. Re-roll and Chill:
Roll the cake back up tightly without the towel. Wrap it in plastic wrap and chill in the refrigerator for 1 to 2 hours to let the frosting set.
10. Decorate and Serve:
When ready to serve, slice the cake roll into individual pieces. Top each slice with a dollop of whipped cream and a fresh strawberry half for a pretty presentation. Arrange on a platter and enjoy your delicious chocolate and strawberry treat!
Can I Use Frozen Strawberries for the Frosting?
Yes! Just make sure to thaw them completely and drain any excess liquid before chopping or pureeing. This helps prevent your frosting from becoming too runny.
How Should I Store Leftover Chocolate Rolls?
Store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. This keeps the cake moist and the frosting fresh.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake and roll the cake a day in advance and store it wrapped in the fridge. Prepare and spread the frosting when ready to serve for the best texture.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil or light olive oil as alternatives. Just use the same amount for a similar moist texture in the cake.