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5 from 2 votes

Hot Cocoa Cake Roll

A rich, moist chocolate sponge cake is rolled around layers of a luscious marshmallow flavored whipped cream cheese filling. Topped with a chocolate syrup drizzle and mini marshmallows, it's the perfect way to get your hot chocolate fix but in cool creamy dessert form.
Prep Time45 mins
Cook Time8 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 300kcal


For The Cake

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • cocoa powder + powdered sugar for rolling the cake

For The Filling

  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1/2 cup marshmallow fluff
  • 1 1/2 cups Cool Whip thawed, but not melted
  • 1 1/2 cups mini marshmallows optional

For The Topping

  • chocolate syrup
  • mini marshmallows


To Make The Cake

  • In the bowl of a stand mixer, whip the eggs on high speed for 4-5 minutes- until thickened & light yellow in color.
  • Reduce the mixing speed to medium, pour in the sugar and mix just until incorporated.
  • Reduce the speed even further to low, and mix in the extract & water.
  • In a separate mixing bowl, stir together the flour, cocoa powder, baking powder, & salt- just until evenly combined.
  • Slowly add this mixture into the stand mixer, at low speed, until all the dry ingredients are evenly incorporated- just until the batter's smooth.
  • Line a 17x11 inch rimmed baking pan with an over-sized sheet of parchment paper. Liberally spray the prepared pan with non stick cooking spray, including the sides.
  • Pour the batter into the prepared pan. Using an inverted spatula, spread the batter out evenly into the pan.
  • Bake the cake at 375 degrees for 7-8 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven & run a butter knife all around the edges of the pan to release the cake.
  • Spread a clean kitchen dish towel evenly out over a flat counter top. Sprinkle it with cocoa powder and powdered sugar. Being careful, working with the still hot pan, turn the cake pan upside down over top the prepared dish towel.
  • Gently lift the pan off. Carefully remove the parchment paper from the cake. Trim away any obviously crusty edges.
  • Working while the cake is still hot, start at the narrow end of the rectangle and roll the cake up, with the dish towel, like a jelly roll- but careful not to roll it too tight or to press it together.
  • Transfer the dish towel rolled cake to a wire rack, and let it cool for thirty minutes.

To Make The Filling

  • In the bowl of a stand mixer, beat the cream cheese and sugar together until the mixture's fluffy & smooth- about two minutes.
  • Using a spatula, scrape down the sides of the bowl & add in the marshmallow fluff. Beat the mixture again, just until smooth and evenly incorporated.
  • Again, scrape down the sides of the bowl. Add the cool whip & use a spatula to fold it in. If using, fold in the marshmallows.

To Assemble The Cake Roll

  • Gently and carefully unroll the cake roll from the dish towel onto a clean flat surface.
  • Spread the filling evenly out all over the cake roll in a thick layer, leaving an inch and a half on one of the short ends of the rectangle clear.
  • Starting with the narrow end that's frosted, roll the cake roll up like a jelly roll. Lay the cake roll, seam side down, on a serving platter of choice.
  • Drizzle the chocolate syrup evenly out over the cake roll. Sprinkle mini marshmallows on top.
  • Serve as is, or cover it & place the cake roll in the refrigerator until ready to serve.


Calories: 300kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 166mg | Potassium: 145mg | Fiber: 1g | Sugar: 38g | Vitamin A: 396IU | Calcium: 63mg | Iron: 1mg