Salted Caramel Chocolate Cake Roll

Salted Caramel Chocolate Cake Roll
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Chocolate and caramel are a perfect match, and a touch of flaky sea salt keeps the sweetness of this dessert in balance.


  • Unsweetened cocoa powder
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups sugar
  • 8 large eggs
  • 1 Tbsp. vanilla
  • ½ cup butter, melted
  • Cream Filling

    8 oz. cream cheese, softened
  • ½ cup caramel sauce
  • ½ tsp. salt
  • 1 cup heavy whipping cream
  • Ganache

    1 cup bittersweet chocolate chips
  • ¼ cup heavy whipping cream
  • Flaky sea salt


  1. Heat oven to 375°F. Line a 13”x18”x1” baking pan with parchment paper; coat lightly with pan spray set aside. Place a clean tea towel slightly larger than the pan on the counter and coat generously with cocoa powder; set aside.
  2. In a small bowl sift together flour, cocoa powder, baking soda and salt; set aside.
  3. In a large bowl beat together eggs, sugar and vanilla 6-8 minutes until thick and pale. While running beaters slowly add butter; beat briefly to combine. Add flour mixture and mix until just blended. Pour batter into prepared pan; bake 14-16 minutes until cake springs back when gently touched.
  4. Allow cake to cool in the pan for 3 minutes. Turn cake out on prepared towel; remove parchment paper and let cool for an additional 1-2 minutes. Loosely roll the cake up in the towel starting with the short side. Allow to cool completely.
  5. Meanwhile in a medium bowl beat cream cheese until light and fluffy. Add caramel sauce and salt; stir to combine. In a large bowl beat whipping cream to stiff peaks. Fold cream cheese mixture into whipped cream.
  6. Carefully unroll the cooled cake. Evenly spread caramel filling on cake and reroll. Keep refrigerated while preparing the ganache.
  7. Combine chocolate chips and whipping cream in a microwave safe bowl. Microwave on high 30 seconds; stir. Continue microwaving in 30 second intervals until chocolate is melted. Stir until well combined. Spread on outside of cake roll; sprinkle with flaky salt. Refrigerate leftovers.


A few cracks in the cake during the rolling process can happen especially at the tight center roll. Once the filling is added and the cake is rerolled and frosted they will not be noticeable.

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