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Chocolate Cake Roll

Ever since I made the Angel food cake roll a few years ago, I've been trying to figure out how to make a chocolate version. I finally figured out a good way to do that. However, I made a strawberry sauce that was just too runny, and didn't work out. Here is a delicious chocolate/fruit yule log cake you can add to your list of fun recipes.


For cake; make Texas Sheet Cake:

1 Cup Butter/Margarine

1 Cup Water

1/4 Cup Cocoa

2 Eggs

1/2 Cup Milk

1 Tablespoon Vinegar

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Vanilla

2 Cups Sugar

2 Cups Flour

For filling:

1/2 Cup Powdered Sugar

1 Cup Heavy Whipping Cream

1 teaspoon Vanilla

6 oz. Cream Cheese (room temperature)

*If you want this to be chocolate too, just add some cocoa to your mix.

Chocolate Frosting:

3/4 Cups Powdered Sugar

1 1/2 Cups Heavy Whipping Cream

1/4 Cup Cocoa

1 teaspoon Vanilla

8 oz. Cream Cheese (room temperature)

2 lbs. strawberries sliced (for filling and outside of cake)


  1. Make cake first. Pre-heat oven to 325*

  2. Melt butter/margarine, add water, cocoa, eggs, milk vinegar, baking soda, salt and sugar. Mix well.

  3. Add flour and mix until all ingredients are combined.

  4. Line baking sheet (12 x 18) with parchment paper and spray the paper with non-stick spray.

  5. Put batter in greased/lined pan.

  6. Bake 22 - 25 minutes until fork comes out clean. Remove from oven.

  7. Place another piece of sprayed parchment paper on a flat surface.

  8. Flip warm cake onto flat surface paper. Peel off the parchment paper from the top (bottom of baking sheet that you just flipped.

  9. Roll cake with paper inside. Cool in fridge for 1 - 2 hours until cake is completely cool.


  1. While cake cools, make filling. Cream cheese should be at room temperature.

  2. Whip cream cheese until smooth. Add other ingredients and whip until stiff peaks form.

  3. Unroll cooled cake. It make crack and break, but don't worry. You'll put it back together when you roll it up and frost it.

4. Cover inside with filling and top with rows of sliced strawberries.

*Yours will look a little different from this as your filling will be white (instead of my failed strawberry sauce).

5. Make frosting.

6. Then, carefully roll cake back up, keeping the shape as best you can. Don't worry as you will be frosting over any gaps.

7. Frost cake, covering up any gaps/holes.

8. Top with sliced strawberries. Keep refrigerated until serving.


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