Chocolate Rolls with Strawberry Cream Cheese Frosting
Chocolate Rolls with Strawberry Cream Cheese Frosting are soft, fluffy rolls filled with rich chocolate that melt in your mouth. The swirl of gooey chocolate inside each roll pairs perfectly…
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Chocolate Rolls with Strawberry Cream Cheese Frosting are soft, fluffy rolls filled with rich chocolate that melt in your mouth. The swirl of gooey chocolate inside each roll pairs perfectly with the sweet and tangy strawberry cream cheese frosting on top. This treat feels like a hug in dessert form—warm, comforting, and just the right level of sweetness.
I love making these rolls when I want to treat myself or surprise friends with something a little extra special. The strawberry cream cheese frosting is my favorite part—it adds a fresh, fruity twist that makes these rolls stand out from your usual chocolate pastry. Plus, I find the frosting pretty easy to whip up, and it’s delightful spread thickly over warm rolls so it starts to soften and melt slightly.
My favorite way to enjoy these chocolate rolls is fresh from the oven with a cup of coffee or tea. They also make a fantastic breakfast or brunch treat when you want something sweet but still kind of cozy and homemade. Every time I make these, they bring big smiles all around, which makes the kitchen feel warm and happy.
Key Ingredients & Substitutions
Eggs: They provide structure and lightness. Separating them and beating whites separately creates a fluffy cake. If you’re allergic, try a vegan egg replacer, but texture may vary.
Cocoa Powder: Unsweetened cocoa gives deep chocolate flavor. Dutch-process cocoa can be used for a mellower taste, but it may affect rise.
Strawberries: Fresh berries make the frosting bright and fresh. If fresh aren’t available, thawed frozen strawberries or natural strawberry jam work.
Cream Cheese & Butter: Softened to blend smoothly into the frosting. For a lighter option, try reduced-fat cream cheese and butter substitutes.
Semi-Sweet Chocolate: Quality chocolate is key for silky ganache. You can use dark or milk chocolate but adjust sweetness accordingly.
How Can I Roll the Cake Without Cracking?
Rolling the cake while warm keeps it flexible and prevents cracks.
- Dust a clean towel with powdered sugar to prevent sticking.
- Invert cake gently onto the towel and remove parchment carefully.
- Roll cake with the towel inside from the short end, not too tight, just enough to set shape.
- Let it cool completely rolled up before adding filling to keep it from cracking later.
Patience here is helpful. The cake will roll easily once warm and stay shaped well after cooling.
Equipment You’ll Need
- Jelly roll pan (15×10 inches) – perfect size for baking thin cakes that roll easily without cracking.
- Electric mixer – makes beating egg whites and cream cheese frosting smooth and effortless.
- Mixing bowls – you’ll need separate ones for egg yolks and whites to keep things neat.
- Spatula – flexible for folding batter gently without losing air.
- Clean kitchen towel – dusted with powdered sugar to roll warm cake without sticking.
- Small saucepan – heats cream for the ganache gently and evenly.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries in the cream cheese frosting for a different fruity twist.
- Use white chocolate instead of semi-sweet in the ganache for a sweeter finish.
- Add chopped toasted nuts like pecans or almonds inside the roll for a nice crunch.
- Mix a teaspoon of instant espresso powder into the cake batter to boost the chocolate flavor subtly.
Chocolate Rolls with Strawberry Cream Cheese Frosting
Ingredients You’ll Need:
For the Chocolate Cake Roll:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/3 cup pureed fresh strawberries
- 1 teaspoon vanilla extract
For Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
For Decoration:
- Fresh strawberries
- Grated dark chocolate or chocolate shavings
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake the cake. You’ll also need some time to cool and roll the cake, roughly 30 minutes, plus time to prepare the frosting and ganache. Overall, plan for about 1.5 to 2 hours including assembly and decoration.
Step-by-Step Instructions:
1. Prepare the Cake Roll:
Preheat your oven to 375°F (190°C). Line a jelly roll pan (about 15×10 inches) with parchment paper and lightly grease it. In a large bowl, beat the egg yolks with 1/2 cup sugar until the mixture becomes thick and pale. Stir in the vanilla extract. Next, sift together the flour, cocoa powder, and salt. Carefully fold these dry ingredients into the egg yolk mixture.
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently and slowly fold the egg whites into your chocolate batter in small batches, being careful not to deflate the mixture.
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 10-12 minutes, or until the cake springs back lightly when touched.
2. Roll the Cake:
While still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and gently peel off the parchment paper. Starting at one short end, roll the cake up with the towel inside it. Let it cool completely while rolled up, so it sets into shape and will be easy to fill later.
3. Make the Strawberry Cream Cheese Frosting:
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the pureed fresh strawberries and vanilla extract. Continue beating until the frosting is light and fluffy.
4. Prepare the Chocolate Ganache:
Heat the heavy cream gently in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate in a mixing bowl. Let it sit for a minute to melt the chocolate, then stir until the mixture is smooth and glossy. Let it cool a bit before using so it’s easier to spread.
5. Assemble the Roll:
Carefully unroll the cooled cake. Spread a generous, even layer of the strawberry cream cheese frosting all over the cake. Then, roll the cake up again without the towel, sealing the edges. Place the roll seam side down on a serving plate.
6. Decorate:
Pour and spread the chocolate ganache over the top and sides of your cake roll. Pipe or dollop small amounts of the strawberry cream cheese frosting on top in even portions. Add fresh strawberries on each frosting dollop. Finish by sprinkling grated dark chocolate and a light dusting of powdered sugar for a delicate touch.
7. Serve and Enjoy:
Slice the roll into even portions. Serve it chilled or at room temperature. Enjoy this soft, moist chocolate roll with its luscious strawberry frosting and silky chocolate ganache!
Can I Use Frozen Strawberries for the Frosting?
Yes! Just thaw them completely and puree well before adding to the frosting. Drain excess liquid if needed to avoid a runny texture.
How Should I Store Leftover Chocolate Rolls?
Store the roll in an airtight container in the refrigerator for up to 3 days. Bring 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, then wrap it tightly in plastic wrap and refrigerate. Add the frosting and ganache just before serving.
What Can I Use Instead of Heavy Cream for Ganache?
You can substitute full-fat coconut milk or evaporated milk, but the texture and flavor of the ganache might vary slightly. Avoid low-fat options, which won’t create a silky ganache.
