Chocolate Rolls with Strawberry Cream Cheese Frosting are a delightful twist on a classic treat. Soft, fluffy rolls packed with rich chocolate flavor come together perfectly with a creamy, slightly tangy strawberry cream cheese frosting on top. They’re as pretty as they are tasty, with a beautiful pink frosting that adds a fresh fruity note to the chocolatey goodness.
I love making these rolls when I want something that feels special but isn’t too complicated. The dough is soft and pillowy, and when you add the chocolate, you get that wonderful melt-in-your-mouth feeling. The frosting cuts through the richness with just the right amount of sweetness and a little burst of strawberry flavor that makes every bite so fun. I usually sneak a little extra frosting because it’s just that good!
These rolls are perfect for sharing at brunch, afternoon tea, or any time a sweet snack craving strikes. I like to serve them warm, right out of the oven, so the frosting starts to soften a bit and melts into the chocolate layers underneath. They always bring smiles, whether it’s for a family gathering or a cozy weekend treat. I bet once you try them, you’ll want to keep the recipe on hand for all your special mornings!
Key Ingredients & Substitutions
Flour & Cocoa Powder: I used all-purpose flour and unsweetened cocoa powder to create a tender, chocolatey cake. If you want a gluten-free option, try a gluten-free baking blend. For a deeper chocolate taste, Dutch-processed cocoa works well too.
Eggs: Eggs give the cake structure and help it rise. Beating them until thick and pale traps air, making the cake light. If you need an egg substitute, use flax eggs, but the texture might change a bit.
Strawberries: Fresh strawberries add a natural sweetness in the cream cheese frosting. If fresh isn’t available, frozen berries work but drain them well. You could also swap strawberries for raspberries or blueberries for a different fruity twist.
Cream Cheese & Butter: Both create a smooth, creamy frosting. Softened is key—too cold and your frosting won’t be smooth. Use full-fat cream cheese for the best texture and flavor. For dairy-free, try vegan cream cheese and butter substitutes.
Chocolate for Ganache: Semi-sweet chocolate balances sweetness with rich cocoa notes. Dark chocolate can make it less sweet and more intense, while milk chocolate adds extra creaminess. Always chop the chocolate finely for smooth melting.
How Do You Roll the Cake Without Cracking It?
Rolling the cake while still warm is the secret to a smooth roll without cracks.
- After baking, invert the cake onto a powdered sugar-dusted kitchen towel.
- Peel off the parchment gently.
- Roll the cake with the towel starting from the short end to train it to bend without breaking.
- Let it cool completely rolled up. This prevents cracks when you unroll to add frosting.
- When frosting, unroll carefully, spread evenly, and roll back up tightly but gently—don’t rush!
Equipment You’ll Need
- 15×10 inch jelly roll pan – perfect size for baking a thin, even cake layer that rolls easily.
- Parchment paper – stops the cake from sticking and helps with easy removal.
- Electric mixer or hand mixer – makes beating eggs and frosting smooth and fluffy much faster.
- Kitchen towel – dusted with powdered sugar, it helps roll the warm cake without sticking or cracking.
- Small saucepan – for heating cream gently when making the ganache.
- Mixing bowls – different sizes for dry ingredients, frosting, and ganache keep things organized.
- Spatula – ideal for spreading frosting evenly without tearing the cake.
Flavor Variations & Add-Ins
- Swap fresh strawberries for raspberries or blueberries in the frosting for a new fruity note that pairs well with chocolate.
- Add a teaspoon of instant coffee or espresso powder to the cake batter to deepen the chocolate flavor.
- Stir chopped toasted nuts like pecans or walnuts into the frosting for a crunchy texture contrast.
- Replace the cream cheese frosting with a simple vanilla buttercream if you prefer a less tangy, sweeter filling.
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
- 4 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 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup fresh strawberries, finely chopped or mashed
- 1 teaspoon vanilla extract
For The Chocolate Ganache Topping:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Garnishes:
- Fresh strawberries (whole and halved)
- Powdered sugar (for dusting)
- Small edible flowers or herbs (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the batter, 12-15 minutes to bake, plus cooling time for the cake roll. You’ll spend another 10-15 minutes making frosting and ganache, and allow about 1 hour chilling time for the roll before serving. In total, plan for about 2 hours including chilling.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake:
Start by preheating your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly. In a medium bowl, sift the flour, cocoa powder, baking powder, and salt together. In a large bowl, beat the eggs and sugar until they become thick and pale, about 5 minutes. Slowly blend in the vegetable oil and vanilla extract. Now, carefully add the dry ingredients and boiling water alternately to the egg mixture — start and finish with the dry ingredients—mix until you get a smooth batter. Pour the batter into your prepared pan and spread evenly to the edges. Bake for 12-15 minutes, until the cake springs back when touched lightly. Once out of the oven, immediately invert the warm cake onto a powdered sugar–dusted kitchen towel. Gently peel off the parchment paper, then roll the cake up in the towel starting from the short edge. Let it cool completely while rolled up.
2. Make the Strawberry Cream Cheese Frosting:
In a bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Fold in the finely chopped or mashed strawberries and vanilla extract gently, so the frosting stays light and airy.
3. Assemble the Roll:
Once your cake is fully cooled, gently unroll it. Spread an even layer of the strawberry cream cheese frosting all over. Then, carefully roll the cake back up tightly—this time without the towel.
4. Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour this hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes to melt the chocolate, then stir gently until glossy and smooth.
5. Decorate the Roll:
Pour the ganache over the rolled cake and spread it evenly with a spatula. Garnish with fresh strawberries—whole and halved—and dust with a little powdered sugar. For a fancy touch, add some small edible flowers or herbs if you like.
6. Serve:
Chill the cake in the fridge for about an hour to let the frosting and ganache set perfectly. Slice and serve fresh—enjoy the delicious blend of rich chocolate and tangy strawberry cream cheese!
Can I Use Frozen Strawberries for the Frosting?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture in the frosting. Mash or chop them finely before folding into the cream cheese mixture.
How Should I Store Leftover Chocolate Roll?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Wrap tightly in plastic wrap to keep it moist, and bring to room temperature a bit before serving for the best texture.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead, then keep it wrapped in the kitchen towel at room temperature. Prepare the frosting and ganache just before assembling for the freshest flavor.
What If My Cake Cracks When Rolling?
If your cake cracks, don’t worry! It still tastes great. Cool it rolled in the towel to gently “train” it to bend, and roll more tightly next time. You can also fill cracks with extra frosting to hide them.
