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How to Make a Cake Roll with Box Cake Mix

This Chocolate Cake Roll is impressively easy! A delightful sponge cake filled with creamy caramel and whipped cream, perfect for any occasion.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Roll, Chocolate, Easy
Servings: 8 servings

Ingredients

For the Cake:

  • 3 large eggs
  • 1 cup chocolate cake mix I used Betty Crocker Super Moist Devil's Food
  • 1/4 cup water (79ml)
  • 2 tablespoons vegetable oil
  • 1 tablespoon powdered sugar for dusting

For the Filling:

  • 1 cup unsalted butter softened (113g)
  • 1/2 cup caramel sauce (59ml)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream (237ml)
  • 1 cup chocolate chips (170g)
  • 1 cup chopped toasted pecans

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and comes out perfectly.
  • Step 2: Line a 15x10-inch baking sheet with parchment paper. Make sure the paper hangs over the edges a bit; this will help you lift the cake out later.
  • Step 3: In a large mixing bowl, combine the chocolate cake mix, large eggs, water, and vegetable oil. Using a hand or stand mixer, beat the mixture on medium speed for about 2 minutes, until well blended and smooth.
  • Step 4: Pour the batter into the prepared baking sheet. Use an offset spatula to spread it evenly across the surface, ensuring it reaches the corners.
  • Step 5: Bake the cake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking.
  • Step 6: Once baked, remove the cake from the oven. Immediately dust the top with powdered sugar to prevent sticking. Then, using the parchment paper, carefully lift the cake out of the pan and onto a clean kitchen towel. Roll the cake up in the towel, starting from one of the shorter sides. Allow it to cool completely in this rolled state.
  • Step 7: While the cake cools, prepare the filling. In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add in the powdered sugar, mixing until well combined. Add in the caramel sauce and vanilla extract, beating until smooth and fluffy.
  • Step 8: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the caramel mixture until fully combined, creating a light and airy filling.
  • Step 9: Once the cake has cooled completely, gently unroll it from the towel. Spread the caramel whipped cream filling evenly over the surface of the cake, leaving a small border around the edges. Sprinkle the chocolate chips and toasted pecans over the filling.
  • Step 10: Starting from the same end as before, carefully roll the cake back up, this time with the filling inside. Don’t worry if it cracks a little; it will still taste amazing!
  • Step 11: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. Once set, slice the cake roll into pieces and enjoy the delightful layers of chocolate, cream, and caramel.

Equipment

  • Mixing Bowls
  • Hand or stand mixer
  • Baking Sheet
  • Offset spatula or spoon
  • Clean kitchen towel
  • Cooling rack

Notes

  • Make sure to cool the cake completely before unrolling; otherwise, it may crack.
  • Using parchment paper allows for easy removal and prevents sticking.
  • Don't skip the powdered sugar dusting; it helps keep the surface from sticking to the towel.
  • Be gentle when rolling the cake; a little practice will make you a pro!