Chocolate Cake Roll {With Cake Mix}

Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil’s food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.

Making this type of cake is something that used to intimidate me, even after making so many other complex cakes over the years like this Star Wars Cake (Death Star Cake) or this Modern Abstract Cake. However, after lots of trial and errors, this cake is now perfect. It’s soft and moist with a very balanced chocolate flavor that compliments the creamy vanilla filling and rich coffee ganache and subtle tartness from the raspberries perfectly.

Chocolate Cake Roll with Chocolate Ganache and Raspberries on Brown Tray

How to make chocolate cake roll? How to make log cake?

  1. Make cake batter- By mixing together eggs, water, oil, espresso powder, cake mix.
  2. Pour batter- In a lined jelly pan.
  3. Bake- Until the cake springs back when lightly touched.
  4. Roll it- Turn the cake onto the kitchen towel, sprinkled heavily with powdered sugar. Roll with the towel intact from one end to the other.
  5. Let cake cool- Until it’s room temperature.
  6. Make buttercream icing- For the filling.
  7. Make ganache- For the topping.
  8. Assemble- Unroll cake, remove towel, spread the buttercream, re-roll it again, pour ganache on top, decorate with raspberries.
  9. Enjoy- Serve immediately or let the ganache set and then serve.
Closeup Shot of Chocolate Swiss Roll cake on Brown Tray on Rustic Background

Other Swiss Roll Cake Filling Ideas

The classic choice is typically vanilla frosting, also known as American buttercream but there are some other options:

German Chocolate Cake Frosting (Coconut Pecan Frosting) – Great for people who love coconut.

Caramel Frosting – Balances the chocolate flavors of the cake and ganache very well.

Chocolate Cream Cheese Frosting Has a lovely light tanginess.

Chocolate Ganache FrostingSuper rich and creamy with an intense chocolate flavor.

Chocolate Buttercream Frosting Another classic option if your prefer cocoa over vanilla.

Homemade Dulce De LecheTastes even better than caramel.

Homemade Strawberry Jam Can also replace with other flavors of store-bought jams.

Nut butters- Such as Nutella, peanut butter, cookie butter (Biscoff), sunflower seed butter, almond butter, cashew butter.

Fruits- Use fresh fruits like strawberries, raspberries, blackberries, blueberries. Make sure they are diced small and patted dry of excess juices. You can even decorate with Candied Orange Peel and Slices.

Ice cream- Chocolate or vanilla flavor will be the best choice. However, the cake will need to be frozen instead of being refrigerated.

Chocolate chips- Use mini chocolate chips. They can be any flavor of your choice.

Dried fruits- Such as dried cranberries, mangoes, apricots.

Nuts- Such as roughly chopped pecans or walnuts.

Coconut- Shredded sweetened coconut is best.

More Chocolate Roll Cake Recipe Topping Ideas

Ganache- I used espresso chocolate ganache but you can try white chocolate ganache.

Nutella Syrup- Has a chocolate hazelnut flavor, which is incredible!

Powdered sugar- Only a light dusting on top is needed.

Cocoa powder- Only a light dusting on top is required.

Easy Chocolate Gravy So smooth and creamy and lighter than ganache.

Decoration- Once you have added a topping, decorate with fresh berries, Homemade Sprinkles or chocolate shavings or even chopped up candy bars. For fancier decorations, try these Royal Icing Flowers (Sugar Flowers) or Fondant Bows.

Slice of Chocolate Roll Cake in White Plate with Spoonful Removed

What is the difference between a chocolate cake roll (Swiss roll) and roulade?

A roulade can be savory or sweet but and can be made with other kinds of pastries. However, a Swiss roll can only be sweet and is made with chocolate sponge and a sweet filling.

How do you roll a Swiss cake roll?

  1. Turn the cake onto a kitchen towel that’s been sprinkled with powdered sugar.
  2. Remove parchment paper.
  3. Carefully roll this cake with the towel intact from one end to the other.
  4. Place it on a cooling rack and allow it to cool down for 1 hour.

If you have never made one before, be sure to check out my step by step picture tutorial for making it in this Banana Cake Roll post.


Add other flavors- I used espresso powder but that can be replaced with various extracts and zests for a different flavor profile. You can even try adding some spices like cinnamon powder, nutmeg or pumpkin pie spice.

Try other flavors of cake mixes- Such as vanilla, red velvet or lemon.

Consider different toppings and fillings- Scroll up to see the list of ideas.

Tips and Techniques

Do not over-bake this cake- If you over-bake, your cake will crack when you are rolling it.

You need to roll a warm cake- If the cake cools, you will not be able to roll it since it will start breaking and cracking.

This recipe is adapted- From the Chocolate Caramel Turtle Cake Roll Recipe I found at Crazy for Crust.

Line pan with parchment paper- This makes it easier to remove it from the pan.

What cake mix to use? Devil’s food cake mix, chocolate cake mix can all be used. The brand doesn’t really seem to matter. I have not tried this with gluten free cake mixes and don’t know if it would work or not.

Espresso powder is highly recommended- Because when used in the cake, it enhances the chocolate flavor and in the ganache, it adds an awesome coffee kick.

Espresso powder is not same as coffee granules- Espresso powder dissolves in liquid and coffee granules do not. They cannot be used interchangeably.

Add decorations when ganache is starting to set– If you add the raspberries and shredded chocolate immediately after pouring ganache, they will slide off the cake and make a mess.

Fill and add topping once the cake has cool- completely Because this will prevent a sticky mess.

Trim both edges of the rolled cake- This makes for a cleaner, sophisticated presentation.

How do you know when cake is ready? It will spring back when lightly touched with your fingers.


Refrigerate- In a sealed container for up to 3 days.

Freeze- Fill and roll the cake and then cover it tightly in saran wrap. Freeze for up to 1 month. Let it thaw overnight in the fridge and then top it off with ganache.

More Coffee Desserts

Easy Homemade Chocolate Cake Roll with Chocolate Ganache and Raspberries on Brown Tray
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Chocolate Cake Roll (With Cake Mix)

Prep Time: 10 minutes
Cook Time: 12 minutes
Chill time/ Decorating time: 1 hour 30 minutes
Total Time: 1 hour 52 minutes
Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil's food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.
Yield: 10 Slices


Mocha cake

Chocolate ganache



  • 1 cup Raspberries, Fresh, Washed and patted dry
  • 1 tbsp Shredded white chocolate


  • In a deep mixing bowl, add the eggs and mix until they are fluffy.
  • Add water and oil and mix again.
  • Add the cake mix and instant coffee granules and mix until just combined.
  • Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper.
  • Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
  • Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
  • Turn the cake onto the kitchen towel and remove the wax paper.
  • While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
  • Place this cake roll on a cooling rack and allow it to cool down (45 minutes- 1 hour).
  • While the cake is cooling, prepare the buttercream icing.
  • Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).
  • Now, unroll the cake gently and remove the towel.
  • Spread the buttercream icing over the cake and re-roll it again.
  • Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 482kcal, Carbohydrates: 62g, Protein: 5g, Fat: 25g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 300mg, Potassium: 279mg, Fiber: 2g, Sugar: 46g, Vitamin A: 253IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 2mg
Course: Cake
Cuisine: American
Calories: 482
Author: Abeer Rizvi

18 comments on “Chocolate Cake Roll {With Cake Mix}”

  1. Mocha, coffee, cake, and raspberries?!! Girl…You’re speaking my language! Yum!

  2. Hello Abeer. The cake roll looks delicious! Everything that you bake is delicious! Thanks for the e-book!

    • It’s so good to hear from you Eftychia and I am very happy to hear you are enjoying my e-book. If you have any questions, please feel free to message me or email me 🙂

  3. This cake looks so delicious, Abeer! What a great combo! 🙂

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