Chocolate Rolls with Strawberry Cream Cheese Frosting are like a little twist on a classic sweet treat. Soft, fluffy rolls filled with rich chocolate and topped with a smooth, tangy strawberry cream cheese frosting make each bite a wonderful mix of flavors and textures. It’s a dessert that looks as pretty as it tastes, with the pink frosting adding a fun splash of color.
I love making these chocolate rolls when I want to impress friends or family without too much fuss. The dough is soft and easy to work with, and the chocolate swirls inside feel like a special surprise. My favorite part is definitely the strawberry cream cheese frosting—it adds just the right amount of sweetness and a little bit of fruitiness that balances out the chocolate perfectly.
Serving these rolls warm, right out of the oven, makes them even better. I usually enjoy them with a cup of coffee or tea, and they always bring smiles to the table. They’re great for breakfast treats, weekend brunches, or anytime you want something sweet that feels homemade and cozy. I promise once you try them, you’ll want to make them all the time!
Key Ingredients & Substitutions
All-purpose flour: This gives the cake roll structure but keep it light by not overmixing. You can swap for gluten-free flour if needed, just ensure it’s a blend for baking.
Cocoa powder: Unsweetened cocoa powder adds deep chocolate flavor. If unavailable, use Dutch-process for a milder taste but reduce baking powder slightly.
Eggs: Eggs are key for whipping air into the batter, helping the cake stay soft and flexible. Use room temperature eggs for the best rise.
Boiling water: Adds moisture and intensifies the cocoa’s flavor. Don’t skip this step; it keeps the cake tender.
Cream cheese & butter: For frosting, softened cream cheese and butter create a smooth, creamy base. You can use full-fat versions for richness or low-fat if preferred, though texture may change.
Fresh strawberries: Pureed for the frosting to give a real fruit flavor and natural color. If strawberries aren’t in season, try raspberry or mild jam stirred into the frosting.
How Do You Roll the Cake Without Cracking?
Rolling a warm cake can be tricky but it’s key to avoid cracks. Here’s how I do it:
- Right after baking, while the cake is still warm but not hot, invert it onto a powdered sugar-covered towel. Cooling while rolled keeps it flexible.
- Peel off the parchment paper gently to prevent tearing.
- Roll the cake *with* the towel carefully from a short edge. The towel stops it from sticking and helps roll smoothly.
- Let the rolled cake cool completely before unrolling and adding frosting. Cooling fully prevents cracks when you roll it again with the filling.
Patience here pays off with a smooth, beautiful chocolate roll!
Equipment You’ll Need
- 15×10-inch jelly roll pan – perfect size for baking the thin chocolate cake evenly.
- Parchment paper – stops the cake from sticking and makes flipping easy.
- Electric mixer or hand mixer – helps beat eggs and sugar until fluffy for a light cake.
- Kitchen towel – sprinkling powdered sugar on it prevents the cake from sticking when rolling.
- Wire rack – lets the cake cool evenly without getting soggy.
- Spatula – great for spreading batter and frosting smoothly.
Flavor Variations & Add-Ins
- Swap strawberries in the frosting for raspberries or blueberries for a different berry twist.
- Add a teaspoon of instant espresso powder to the batter to boost the chocolate flavor.
- Mix finely chopped nuts like pecans or walnuts into the frosting for extra crunch.
- Use white chocolate chips sprinkled inside the roll for sweet bursts of flavor.
How to Make Chocolate Rolls with Strawberry Cream Cheese Frosting
Ingredients You’ll Need:
For the Chocolate Cake Roll:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Strawberry Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 cup fresh strawberries, pureed and strained to remove seeds
- 1 teaspoon vanilla extract
For Decoration:
- Fresh strawberries, halved
- Powdered sugar for dusting (optional)
Time Needed
This recipe takes about 20 minutes to prep, 12-15 minutes to bake the cake, and at least 1 hour to chill after assembling. Overall, plan for about 1 hour 40 minutes including cooling and setting time.
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, mix together the flour, cocoa powder, baking powder, and salt. In another large bowl, beat the eggs and sugar until they are thick and pale, which should take about 5 minutes. Add the oil and vanilla extract and mix well. Then, gradually add your dry ingredients to the wet mixture, alternating with the boiling water. Mix until smooth, but be careful not to overbeat.
2. Bake and Roll the Cake:
Pour the batter evenly into your prepared pan and smooth it out. Bake for 12-15 minutes, or until the cake springs back lightly when touched. While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar. When the cake is done, remove it from the oven and immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short edge, gently roll the cake up with the towel inside and let it cool completely on a wire rack.
3. Make the Strawberry Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar, mixing well after each addition. Finally, stir the strawberry puree and vanilla extract into the frosting until everything is evenly combined.
4. Assemble the Rolls:
Once your cake is completely cool, carefully unroll it. Spread the strawberry cream cheese frosting evenly over the surface. Then roll the cake back up tightly, but this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to let it set.
5. Serve:
Slice the roll into pieces about 1 to 1.5 inches thick. Decorate each slice with a halved fresh strawberry on top. Optionally, dust with a bit of powdered sugar for a pretty finish. Serve chilled or at room temperature and enjoy your delicious chocolate rolls with strawberry cream cheese frosting!
Can I Use Frozen Strawberries for the Frosting?
Yes, you can use frozen strawberries! Just thaw them completely and strain out any extra liquid before pureeing to avoid a runny frosting.
How Should I Store Leftover Chocolate Rolls?
Wrap the roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead, keep it wrapped with the towel, then assemble with frosting right before serving.
What If I Don’t Have a Jelly Roll Pan?
If you don’t have a jelly roll pan, a rimmed baking sheet of similar size works well. Just make sure it’s shallow so the cake bakes evenly and stays thin enough to roll.