Chocolate Cake Roll Recipe Using Cake Mix

Easy chocolate cake roll made at home with simple ingredients. This recipe starts with a Devil’s food cake mix, is filled with buttercream, and finished with a rich espresso chocolate ganache and fresh raspberries for brightness.

I used to find rolled cakes intimidating despite making many elaborate cakes over the years. After several attempts and refinements, this chocolate cake roll is now reliably soft, moist, and perfectly balanced. The gentle chocolate sponge pairs beautifully with the creamy vanilla buttercream, while the espresso ganache deepens the flavor and fresh raspberries add a pleasant tart contrast.

How to make a chocolate cake roll (log cake)

1. Make the batter — Whisk together eggs, water, oil, espresso powder and cake mix until just combined.
2. Pour the batter — Line a jelly roll pan with parchment paper and spread the batter evenly.
3. Bake — Bake until the cake springs back when lightly touched. Avoid overbaking so the cake remains pliable.
4. Roll while warm — Turn the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Remove the parchment and roll the cake with the towel from one end to the other.
5. Cool — Let the rolled cake cool to room temperature on a rack.
6. Prepare filling — Make a smooth buttercream for the filling.
7. Make ganache — Heat chocolate with cream and espresso powder, stir until smooth, and cool until slightly thickened but still pourable.
8. Assemble — Unroll the cooled cake, remove the towel, spread the buttercream, re-roll, pour ganache over the roll, and decorate with raspberries.
9. Serve — Serve immediately or allow the ganache to set briefly before slicing.

Alternative Swiss roll fillings

Vanilla buttercream is classic, but many fillings work well with a chocolate roll:

• German-style coconut pecan frosting for coconut lovers.
• Caramel frosting to balance the chocolate and coffee notes.
• Chocolate cream cheese frosting for a light tang.
• Chocolate ganache frosting for an intense chocolate finish.
• Chocolate buttercream if you prefer cocoa over vanilla.
• Homemade dulce de leche or store-bought jams for a fruit-forward option.
• Nut butters such as Nutella, peanut butter, or cookie butter.
• Fresh diced berries (pat dry) for extra fruit texture.
• Ice cream (requires freezing the roll instead of refrigerating).
• Mini chocolate chips, dried fruit, nuts, or shredded coconut.

Topping ideas

• Chocolate ganache (espresso ganache used here) or white chocolate ganache.
• Nutella or chocolate syrup for a hazelnut twist.
• A light dusting of powdered sugar or cocoa powder.
• Chocolate glaze for a thinner finish.
• Decorate with fresh berries, chocolate shavings, sprinkles, or chopped candy.

Swiss roll vs. roulade

A roulade is a broader term that can be savory or sweet and made from different pastries. A Swiss roll specifically refers to a sweet rolled sponge cake with a filling, such as the chocolate sponge and sweet filling in this recipe.

How to roll a Swiss cake roll

1. Sprinkle a clean kitchen towel with powdered sugar.
2. Turn the warm cake onto the towel and remove the parchment paper.
3. While still hot, roll the cake together with the towel from one end to the other so it keeps its shape.
4. Place the rolled cake on a cooling rack and let it cool completely (typically 45–60 minutes).

Variations

• Swap flavors: replace espresso powder with extracts or citrus zest, or add warm spices like cinnamon or pumpkin spice.
• Use different boxed cake mixes such as vanilla, red velvet, or lemon for alternative bases.
• Mix and match toppings and fillings from the lists above for new combinations.

Tips and techniques

• Do not over-bake. An over-baked sponge will crack when rolled.
• Roll the cake while warm to prevent cracking.
• Line the pan with parchment for easy removal.
• Espresso powder enhances chocolate flavor in both cake and ganache; use real espresso powder, not dry coffee granules.
• Let the cake cool completely before spreading the filling to avoid a messy, runny filling.
• Trim the ends of the roll for a clean presentation.
• The cake is ready when it springs back if you touch it lightly.

Storage

• Refrigerate in an airtight container for up to 3 days.
• To freeze, fill and roll the cake, wrap tightly in plastic wrap, and freeze up to 1 month. Thaw overnight in the fridge, then add ganache and decorations before serving.

More coffee desserts

• Mocha or chocolate coffee cakes and cupcakes.
• Coffee-flavored brownies, pancakes with mocha syrup, or coffee fudge.
• No-bake coffee cheesecakes and mocha truffles.

Recipe

Chocolate Cake Roll (With Cake Mix)

Easy chocolate cake roll, made from Devil’s food cake mix, filled with buttercream, and topped with espresso chocolate ganache and fresh raspberries.

Prep Time 10 mins

Cook Time 12 mins

Chill / Decorating time 1 hr 30 mins

Total Time 1 hr 52 mins

Course Cake

Cuisine American

Servings 10 Slices

Calories 482 kcal

Ingredients

Mocha cake

• 1 3/4 cups Devil’s food cake mix
• 3 large eggs
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon espresso powder
• 1/4 cup powdered sugar (for dusting towel)

Chocolate ganache

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon espresso powder (instant)

Filling

• 2 cups buttercream icing

Decoration

• 1 cup fresh raspberries, washed and patted dry
• 1 tablespoon shredded white chocolate

Instructions

1. Preheat oven to 350°F (175°C). Line a 15 x 10 x 1-inch jelly roll pan with parchment paper.
2. In a deep mixing bowl, beat the eggs until fluffy. Add water and oil and mix briefly.
3. Add the cake mix and espresso powder, stirring until just combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake 11–12 minutes or until the cake springs back when lightly touched. Do not overbake.
6. Lay a clean kitchen towel on a work surface and dust generously with powdered sugar.
7. Turn the hot cake onto the towel, remove the parchment paper, and, while still hot, roll the cake with the towel from one short end to the other.
8. Place the rolled cake on a cooling rack and let it cool 45–60 minutes.
9. While cooling, prepare the buttercream filling and make the ganache: heat chocolate, heavy cream and espresso powder until melted and smooth. Remove from heat and cool until slightly thickened but still pourable.
10. Unroll the cooled cake gently, remove the towel, spread buttercream evenly, and re-roll the cake tightly.
11. Pour the ganache over the roll, let it set slightly, then top with fresh raspberries and shredded white chocolate. Slice and enjoy.

Notes

• See the tips above for guidance on rolling, baking time and espresso powder.
• Leftovers store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 482 kcal
Carbohydrates: 62 g
Protein: 5 g
Fat: 25 g
Saturated Fat: 13 g
Sugar: 46 g

Nutrition data is an estimate provided by an automated tool and may not be exact.