Name: Halloween Chocolate Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1/3 cup powdered sugar; 1/2 teaspoon vanilla extract; Optional: gel food coloring (purple, green, orange); 1 cup Halloween-themed sprinkles; Candy skulls or Halloween edible decorations; Optional: chocolate ganache (1/2 cup chocolate chips + 1/4 cup cream)

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The Halloween Chocolate Roll Cake is a frightfully festive dessert that combines a light and fluffy chocolate sponge with swirls of sweet cream filling in spooky seasonal colors. Topped with Halloween sprinkles and candy skulls, this cake roll is a stunning centerpiece for any Halloween party. It’s as fun to make as it is to eat—perfect for kids and adults alike who enjoy a creative twist on a classic dessert.

Why You’ll Love This Recipe

This roll cake is the ultimate Halloween showstopper: soft, airy chocolate sponge meets colorful whipped cream filling in every slice. It’s festive, customizable, and surprisingly easy to make at home. You’ll love how adaptable this recipe is—you can add themed decorations, tint the filling in eerie shades, or even coat it in rich ganache. It’s an ideal dessert for Halloween gatherings, classroom parties, or spooky movie nights.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Sponge:
all-purpose flour
unsweetened cocoa powder
baking powder
salt
large eggs
granulated sugar
vanilla extract

For the Filling:
heavy whipping cream
powdered sugar
vanilla extract
optional: gel food coloring (purple, green, orange)

For the Decoration:
Halloween-themed sprinkles
candy skulls or Halloween edible decorations
optional: chocolate ganache (chocolate chips + cream)

Directions

Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Sift together flour, cocoa powder, baking powder, and salt in a bowl.
In a separate large bowl, beat the eggs and sugar until pale and fluffy, about 5–7 minutes. Add the vanilla extract.
Gently fold the dry ingredients into the egg mixture until just combined. Spread the batter evenly in the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While still warm, place a clean kitchen towel over the cake, invert it onto a flat surface, and carefully peel off the parchment paper.
Roll the cake up gently from the short end using the towel, and allow it to cool completely.
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. If desired, divide the cream and tint each portion with gel food coloring.
Unroll the cooled cake and spread the colored cream in swirls. Re-roll gently.
If using ganache, melt chocolate chips with cream, coat the cake, and add decorations before it sets.
Press Halloween sprinkles and candy skulls onto the surface. Chill the cake for 1 hour before slicing.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (including cooling and chilling)
Calories: Approximately 310 kcal per slice

Variations

Pumpkin Spice Version: Add 1/2 teaspoon of pumpkin spice to the cake batter for autumnal flavor.
Marshmallow Filling: Swap the cream for marshmallow fluff whipped with cream cheese.
Spider Web Ganache: Drizzle white chocolate over the ganache in a web pattern for extra spookiness.
Colorful Sponge: Add a drop of food coloring to the sponge batter for a vibrant twist.
Mini Rolls: Cut the rolled cake into smaller sections and decorate each as individual mini roll cakes.

Storage/Reheating

Storage: Store in the refrigerator in an airtight container for up to 3 days.
Freezing: The roll cake can be frozen (un-decorated) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator.
Reheating: Not recommended—this dessert is best served chilled or at room temperature.

FAQs

Can I make this cake in advance?

Yes, the cake can be made a day ahead and stored in the refrigerator until ready to serve.

How do I keep the cake from cracking when rolling?

Roll the cake while it’s still warm and let it cool in the rolled position to help maintain flexibility.

Can I use whipped topping instead of heavy cream?

Yes, whipped topping can be used, though freshly whipped cream has a superior flavor and texture.

What if I don’t have a jelly roll pan?

A similar-sized rimmed baking sheet can be used, though the thickness may vary slightly.

Can I add food coloring to the sponge cake itself?

Yes, adding gel food coloring to the batter before baking can create a bold visual effect.

How do I apply ganache smoothly?

Pour slightly cooled ganache over the rolled cake and use an offset spatula to spread evenly.

Are there nut-free options for decorations?

Most Halloween sprinkles and candy decorations are nut-free, but always check labels to confirm.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend.

Can kids help with this recipe?

Absolutely! Kids can help spread the filling, decorate the cake, and add fun Halloween sprinkles.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder for the best flavor and color in the sponge.

Conclusion

The Halloween Chocolate Roll Cake is a dazzling dessert that brings seasonal flair and fun to your spooky celebrations. With its moist chocolate sponge, creamy filling, and eye-catching decorations, it’s a treat that’s as enjoyable to make as it is to eat. Whether you’re hosting a costume party or simply enjoying the Halloween spirit, this festive roll cake will be the highlight of your dessert table.

Halloween Chocolate Roll Cake

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Author: Mari
Total Time: 1 hour (including cooling)
Yield: 10 slices
Diet: Vegetarian

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Description

Spook up your dessert table with this Halloween Chocolate Roll Cake! A soft chocolate sponge cake is rolled with swirls of colorful sweet cream filling and topped with festive Halloween sprinkles and candy skulls. Easy to make and perfect for parties, this spooky treat is as delightful to eat as it is to look at.

Instructions

Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment and grease lightly.
Sift flour, cocoa powder, baking powder, and salt in a bowl.
Beat eggs and sugar in a separate bowl until pale and fluffy (5–7 minutes). Mix in vanilla.
Fold dry ingredients into the egg mixture until combined. Spread evenly into prepared pan.
Bake for 10–12 minutes, until cake springs back when touched.
While warm, cover with a clean kitchen towel, invert, and peel off parchment. Roll cake up in the towel and let cool completely.
Beat cream, powdered sugar, and vanilla until stiff peaks form. Add food coloring if desired.
Gently unroll the cooled cake and spread with swirled colored cream. Re-roll tightly.
(Optional) Coat the roll in ganache and decorate with sprinkles and candy while soft.