Best 2 Chocolate Cinnamon Cake Roll Recipes
Indulge in a culinary journey with our guide to the ultimate chocolate cinnamon cake roll. This delightful dessert combines the rich flavors of chocolate and cinnamon, creating a harmonious symphony of tastes. The moist and tender cake, swirled with cinnamon sugar, is rolled and filled with a creamy frosting, resulting in a mesmerizing treat that satisfies every sweet craving. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with the knowledge and inspiration to create a stunning and delectable chocolate cinnamon cake roll that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-CINNAMON CAKE ROLL
You'll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
- In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
CHOCOLATE-CINNAMON CAKE ROLL
You'll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
- In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
Tips:
- For a light and fluffy cake, make sure to beat the eggs and sugar until they are thick and pale.
- If you don't have a jelly roll pan, you can use a large baking sheet. Just make sure to trim the edges of the cake so that it fits in the pan.
- To prevent the cake from sticking to the pan, grease and flour the pan thoroughly.
- Bake the cake for 10-12 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before filling it with the cream cheese filling.
- To make the cream cheese filling, make sure the cream cheese is softened to room temperature.
- Beat the cream cheese and sugar until they are smooth and creamy.
- Add the sour cream and vanilla extract and beat until well combined.
- Spread the cream cheese filling on the cooled cake and roll it up tightly.
- Refrigerate the cake for at least 1 hour before serving.
Conclusion:
Chocolate cinnamon cake roll is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy cake, creamy filling, and chocolate-cinnamon flavor, this cake is sure to be a hit. So next time you're looking for a special dessert, give this chocolate cinnamon cake roll a try.
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