Chocolate Rolls with Strawberry Cream Cheese Frosting
Chocolate Rolls with Strawberry Cream Cheese Frosting are a sweet treat that's soft, fluffy, and perfect for any time you want a little chocolatey goodness. The chocolate-infused dough is tender…
Tip: save now, cook later.Chocolate Rolls with Strawberry Cream Cheese Frosting are a sweet treat that’s soft, fluffy, and perfect for any time you want a little chocolatey goodness. The chocolate-infused dough is tender and slightly rich, while the strawberry cream cheese frosting on top adds a fresh, fruity twist that makes each bite extra special. It’s a lovely way to combine two favorite flavors in a classic roll form.
I love how these rolls come together—baking them fills the kitchen with that wonderful chocolate aroma that makes waiting so worth it. The frosting is one of my favorite parts; mixing cream cheese with strawberries gives it a bright and creamy flavor that balances the chocolate just right. I like to let the rolls cool a bit before spreading the frosting so it stays thick and doesn’t melt away too fast.
These rolls are great for breakfast, dessert, or a cozy afternoon snack alongside a cup of tea or coffee. I often make a batch for friends or family when I want to share something comforting and a little bit unique. Every time people dig in, they tell me the frosting feels like a special surprise, and that makes me smile.
Key Ingredients & Substitutions
Eggs: Using separated eggs helps create a light and airy cake. Egg yolks add richness, while whipped egg whites make the cake fluffy. For egg-free, you could try a vegan egg replacer, but texture may differ.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor without extra sugar. If you want a milder taste, use Dutch-processed cocoa for a smoother chocolate note.
Cream Cheese: Central to the filling and frosting for tang and creaminess. Full-fat cream cheese works best. For a lighter option, try Neufchâtel cheese but expect a slightly softer texture.
Strawberries: Fresh strawberries brighten the filling and frosting with natural sweetness. If fresh aren’t in season, thawed frozen strawberries work, but drain well to avoid sogginess.
Heavy Cream: Whipping cream to stiff peaks is key for a fluffy filling. Half-and-half won’t whip properly, so stick with heavy cream or double cream.
How Do I Roll the Cake Without Cracking?
Rolling the cake while warm is crucial—it’s more flexible and won’t crack. Dusting the towel with powdered sugar prevents sticking.
- After baking, immediately invert the cake onto the sugared towel.
- Peel the parchment paper gently while the cake is still warm.
- Starting from the short edge, roll the cake and towel together tightly but gently.
- Cool completely rolled to set the shape, then unroll to add filling.
If the cake cools unrolled, it may crack when you try to roll later, so don’t wait to roll it up after baking!
Equipment You’ll Need
- 15×10 inch jelly roll pan – perfect size for baking the thin cake layer evenly.
- Parchment paper – helps you remove the cake easily without sticking or breaking.
- Electric mixer or stand mixer – makes beating eggs and whipping cream quick and fluffy.
- Clean kitchen towel – dusted with powdered sugar, it helps roll the cake without sticking.
- Spatula – ideal for gently folding ingredients and spreading filling smoothly.
- Wire rack – lets the cake cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap fresh strawberries for raspberries or blueberries for a different fruity twist that pairs well with cream cheese.
- Add a teaspoon of instant coffee powder to the cake batter to enhance the chocolate flavor without overpowering.
- Try orange zest in the cream cheese filling for a fresh citrus note that brightens the roll.
- Mix finely chopped toasted nuts, like pecans or almonds, into the filling for added texture and crunch.
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
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (about 10), sliced in half lengthwise
For the Strawberry Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup fresh strawberries, pureed or finely mashed
- 1/2 tsp vanilla extract
For Drizzle and Garnish:
- 1/2 cup dark chocolate, melted
- Fresh strawberries, halved, for topping
Time Needed:
Preparation takes about 25-30 minutes, baking the cake needs 12-15 minutes, plus 1 hour chilling time before serving. Allow some time for the cake to cool and for your frosting and filling to set nicely.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
2. Make the Chocolate Cake Batter:
Beat the egg yolks and 1/2 cup granulated sugar together in a large bowl until the mixture is thick and pale. Add vanilla extract and stir to combine. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently 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. Carefully fold the egg whites into the batter until fully mixed.
3. Bake the Cake:
Pour the batter evenly into your prepared pan and smooth the surface. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched.
4. Roll the Cake While Warm:
As soon as the cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently. Starting from the short side, roll the cake and towel together tightly. Allow it to cool completely rolled up on a wire rack.
5. Prepare the Cream Cheese Filling:
Beat the softened cream cheese in a bowl until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract to stiff peaks. Gently fold the whipped cream into the cream cheese until blended.
6. Unroll and Fill the Cake:
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface. Arrange the halved strawberries cut side down along the edge nearest you.
7. Re-roll the Cake:
Roll the cake again carefully, keeping the filling and strawberries inside. Place it seam side down on your serving tray.
8. Make the Strawberry Cream Cheese Frosting:
Beat cream cheese and softened butter until smooth. Mix in powdered sugar, strawberry puree, and vanilla extract, then beat until creamy and fully combined.
9. Decorate:
Spread or pipe the strawberry cream cheese frosting over the top of the rolled cake. Drizzle melted dark chocolate over in pretty lines or patterns. Add a dollop of frosting and a halved strawberry on each slice for a beautiful finish.
10. Chill and Serve:
Refrigerate the cake for at least 1 hour to set the frosting and filling. Dust with a little extra powdered sugar before slicing and serving. Enjoy your delicious Chocolate Rolls with Strawberry Cream Cheese Frosting!
Can I Use Frozen Strawberries for the Filling and Frosting?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before pureeing or slicing to avoid making the filling too watery.
How Should I Store Leftover Chocolate Rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Slice and serve chilled for the best texture and flavor.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day in advance, keep it wrapped tightly in plastic wrap, and refrigerate. Prepare the filling and frosting the next day to keep everything fresh.
What Can I Substitute for Heavy Cream in the Filling?
You can use whipping cream as a substitute. Avoid using half-and-half, as it won’t whip properly to give the filling the right texture.