Desserts
This Betty Crocker chocolate cake roll recipe delivers the perfect balance of rich fudge flavor and coffee-infused ganache that’ll impress any crowd. The secret lies in a tender, moist cake base that rolls seamlessly around a velvety chocolate filling, creating layers of decadence with every bite.
I’ve refined this recipe over years of baking, ensuring the cake stays tender while the ganache remains perfectly set—not too soft, not too firm.
The process begins with a classic chocolate cake batter, baked in a thin sheet for even cooking. While still warm, the cake gets slathered with a luscious coffee-infused ganache, then rolled with precision to create those signature swirls.
Chilling is key—it sets the filling while keeping the cake moist, so you end up with clean slices that reveal layers of fudge and cake in every bite. This isn’t just dessert; it’s a showstopper.
What makes this recipe stand out is the combination of tradition and convenience. You can use a boxed Betty Crocker mix for the cake base, saving time without sacrificing flavor, while the homemade ganache elevates it to restaurant-quality.
The coffee infusion adds depth, cutting through the richness for a balanced taste. Whether you’re serving it at a party or treating yourself, this cake roll is worth every minute of effort.
Once assembled, the cake needs to chill for at least 2 hours before slicing—patience pays off here. The result? A cake roll with a tender, slightly crisp exterior, a moist interior, and a ganache so rich it’ll have everyone asking for seconds.
Ready to bake? Let’s get started on creating this crowd-pleasing masterpiece.
Ingredients for betty crocker chocolate cake roll
Betty Crocker mix plus a few pantry staples—this recipe turns simple ingredients into showstopping cake roll magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Super Moist Chocolate Cake Mix 🍫 | 1 box | Unprepared mix for cake base |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Granulated Sugar 🍚 | ½ cup | For cake batter enhancement |
| Whole Milk 🥛 | ½ cup | Warmed for smoother batter |
| Semisweet Chocolate Chips 🍫 | 1 cup | For ganache texture |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for ganache |
| Instant Espresso Powder ☕ | 2 tsp | For coffee infusion |
| Granulated Sugar 🍚 | ¼ cup | For ganache sweetness |
| Powdered Sugar 🍚 | ½ cup | For dusting final cake |
| Unsalted Butter 🧈 | 2 tbsp | Softened for rolling |
| Vanilla Extract 🌿 | 1 tsp | For subtle flavor boost |
| All-Purpose Flour 🌾 | ¼ cup | For dusting rolling surface |
The Betty Crocker mix is your shortcut to a tender base—just don’t skip the extra egg and milk. Trader Joe’s and Walmart carry the Super Moist version, and it’s worth the few extra cents for that extra moisture. For the chocolate chips, Ghirardelli melts perfectly, but store-brand works too. The key is using full-fat cream and butter—no low-fat shortcuts here. Instant espresso powder is a game-changer for that coffee depth; grab it in the coffee aisle if your store doesn’t stock it with baking supplies.
No instant espresso? Strong brewed coffee cooled works in a pinch—just reduce the liquid by 2 tbsp to keep the ganache thick. Running low on butter? Coconut oil mimics the texture, though it lacks richness. The cake mix calls for oil, but we’re swapping it for melted butter for that restaurant-quality taste. For dusting, powdered sugar is ideal, but if you’ve got confectioners’ sugar, it’s a perfect swap. Pro tip: warm your milk slightly before mixing—it blends smoother and gives a lighter texture.
Store the cake mix box in a cool, dry place for up to 1 year, but once opened, use within 3 months. The ganache keeps well in the fridge for 5 days, though it thickens—just microwave for 10 seconds to soften. For the final cake roll, slice and serve immediately, or wrap tightly in plastic for 2 days. Freeze unassembled layers for 3 months—just thaw overnight before rolling.
Why You'll Love This Recipe
- Mix-and-Bake Magic: I swear, this recipe turns a box into a showstopper with zero fuss. Just toss in eggs, butter, milk, and boom—you’ve got a cake so tender it practically melts in your mouth.
- Rich Without Effort: That Betty Crocker mix delivers real chocolate flavor—no weird aftertaste, just deep, satisfying cocoa. The secret’s in the sugar-butter combo; it keeps every bite moist and irresistible.
- Party or Pajamas: Roll it up for birthdays, slice it for a lazy Sunday, or pack it in lunches—this cake handles everything. Honestly, I’ve served it at potlucks and eaten it straight from the pan after baking.
- Budget-Friendly Luxury: You’re getting restaurant-quality dessert for pennies. A box mix, a few pantry staples, and 30 minutes later? A dessert that’ll impress without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker chocolate cake roll
Here's how to create a decadent chocolate cake roll with fudge swirls and coffee-infused ganache.
Prepare the Cake Batter
Preheat your oven to 350°F. In a large mixing bowl, combine 1 box Betty Crocker Super Moist Chocolate Cake Mix, 2 whole Large Eggs, 0.5 cup Unsalted Butter, 0.5 cup Granulated Sugar, and 0.5 cup Whole Milk. Using an electric mixer on medium speed, beat for 2 minutes until the batter is smooth and fully combined.
Here's the thing—don't overmix. You want a thick, slightly lumpy batter that still coats the back of your spoon. If it's too thin, add 1 tablespoon All-Purpose Flour at a time until it reaches the right consistency. This ensures a tender cake, not a dense one.
Bake and Roll the Cake
Pour the batter into a 10x15-inch jelly roll pan lined with parchment paper. Smooth the top with a spatula. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Real talk: Your oven might run hot, so start checking at the 12-minute mark to avoid overbaking.
Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with 0.25 cup All-Purpose Flour. Peel off the parchment paper and gently roll the cake up with the towel inside, starting from the long side. Let it cool completely before unrolling—this prevents cracking when you add the filling.
Make the Coffee-Infused Ganache
While the cake cools, melt 1 cup Semisweet Chocolate Chips and 2 tbsp Unsalted Butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted. Stir in 1 cup Heavy Whipping Cream and 2 tsp Instant Espresso Powder until smooth. Let it sit for 5 minutes to thicken slightly.
Here's where it gets fun—taste the ganache. If it needs more sweetness, add 1-2 teaspoons of the 0.25 cup Granulated Sugar. The espresso powder gives it a subtle coffee kick that pairs perfectly with the chocolate. If it's too thick, warm it gently over a double boiler to loosen it up.
Assemble the Cake Roll
Unroll the cooled cake and spread the ganache evenly over the surface, leaving a ½-inch border uncovered. Re-roll the cake tightly using the towel to help with the roll. Wrap it in plastic wrap and refrigerate for at least 2 hours—this ensures the ganache sets properly and makes slicing easier.
Don't skip the chilling step. I learned the hard way that warm ganache will make the cake soggy. Once chilled, unwrap the cake and dust the outside with 0.5 cup Powdered Sugar mixed with 1 tsp Vanilla Extract for a sweet, fragrant finish. Slice into 12 even pieces and serve immediately for the best texture.
Pro Tips For Making Betty Crocker Chocolate Cake Roll
- Grease the Pan Right: Use 2 tablespoons of softened butter and a sprinkle of flour—rub it all over the jelly roll pan, including the sides. I learned this the hard way when my first attempt stuck so badly I had to pry it loose with a spatula. The extra flour prevents sticking without making the cake dry.
- Cool It Fast: Run the cake under cold water for 10 seconds right after baking—this stops the cooking process instantly and makes rolling the cake a breeze. I used to wait too long, and the edges would crack when I tried to spread the filling. Works like a charm.
- Whip the Filling Early: Mix your buttercream before baking the cake, then refrigerate it until you’re ready to spread. Cold filling means less mess and a cleaner roll—no sticky fingers or melted chocolate sliding off the sides. Trust me, your sanity will thank you.
- Skip the Extra Milk: The recipe already calls for milk—don’t add more unless you want a dense, gummy cake. I did this once, thinking it’d make the batter smoother, but it turned out like a brick. Stick to the measurements unless you’re aiming for texture failure.
Essential equipment for this dish
Jelly Roll Pan
You’ll need a 10x15-inch jelly roll pan—this is the secret to an even bake and perfect roll. I recommend a Wilton brand pan for its nonstick surface, which prevents sticking and makes unrolling easier.
If you don’t have one, a standard half-sheet pan works in a pinch, but grease it well with butter or baking spray. The key is lining it with parchment paper before pouring the batter to ensure clean removal. 🧵
Mixing Tools
A hand mixer or stand mixer is essential for blending the cake batter smoothly. I use my KitchenAid Artisan for its consistent results, but any mixer with a beater attachment will work.
Avoid hand-whisking—it’s too labor-intensive and can introduce air bubbles that make rolling tricky. For the ganache, a heatproof spatula helps stir the melted chocolate and cream without scorching.
Rolling Towel
No thin dish towel will do—grab a clean kitchen towel or linen napkin (about 18x24 inches). The fabric helps grip the cake while rolling and prevents tearing when you unroll it later.
I like to use an old flour sack towel because it’s sturdy and absorbs excess moisture. Dust it with all-purpose flour before rolling to keep the cake from sticking. 🧺
Offset Spatula
An offset spatula is your best friend for spreading the ganache evenly. I prefer a 6-inch Wilton because it’s wide enough to cover the cake quickly without overfilling it. Use it to spread the ganache in thin, even strokes, leaving that ½-inch border uncovered.
This ensures clean slices and prevents the filling from oozing out when you cut the roll.
Plastic Wrap
After rolling, wrap the cake tightly in plastic wrap to set the ganache and keep it from drying out. I use heavy-duty Saran Wrap because it clings better than flimsy grocery-store brands. Wrap it snugly, leaving no air gaps—this helps the ganache set evenly and makes slicing easier later.
Store it in the fridge for at least 2 hours before unwrapping and dusting with powdered sugar. ❄️
Measuring Cups
Precision matters here, so invest in stainless steel measuring cups (like OXO Good Grips) for accurate measurements. The cake mix is forgiving, but the ganache relies on exact ratios for the right texture.
For the instant espresso powder, use a small scoop or teaspoon—too much can make the ganache bitter. A digital kitchen scale is optional but helpful for weighing chocolate chips if you prefer grams over cups.
Nutrition facts
Frequently asked questions about Betty Crocker chocolate cake roll
Can I use a different Betty Crocker cake mix for this recipe?
The Super Moist Chocolate Cake Mix is ideal because it stays tender when rolled, but you can adapt other chocolate mixes by adding 1 extra egg and 2 tbsp extra oil to prevent dryness. Avoid white or vanilla mixes—the chocolate flavor is essential for the ganache pairing. The key is a moist, not crumbly, texture for clean rolling.
Why does my cake crack when I try to roll it?
Cracking usually happens when the cake cools too quickly or isn't fully cooled before unrolling. Let it sit at room temperature for 10-15 minutes after baking, then flip onto the towel and roll immediately while still warm. If it cracks, gently press the edges back together before adding filling—most cracks won't affect the final product!
Can I make this cake roll ahead of time?
Yes! Assemble the cake roll up to 2 days in advance and store it wrapped tightly in the fridge. For longer storage, freeze the unassembled layers (cake + ganache in separate containers) for 3 months. Thaw overnight in the fridge before rolling. The flavor actually improves after 24 hours as the ganache melds with the cake.
What if I don't have instant espresso powder?
No problem! Use 1-2 tbsp strong brewed coffee cooled instead of the espresso powder, or add ½ tsp vanilla extract for a mocha-free version. The coffee enhances the chocolate, but the ganache will still be delicious without it. Just reduce the cream by 2 tbsp if using liquid coffee to maintain proper thickness.
How do I get perfect, even slices?
Use a sharp serrated knife and dip it in hot water, wipe dry, then slice through cleanly. Chill the cake for at least 2 hours first—this prevents crumbling. For extra precision, mark your cutting lines with a toothpick before slicing. Each slice should reveal both cake and ganache layers for that classic rolled effect!