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.
Ingredients
For the Chocolate Sponge:
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3/4 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 large eggs
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
For the Filling:
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1 cup heavy whipping cream
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1/3 cup powdered sugar
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1/2 teaspoon vanilla extract
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Optional: gel food coloring (purple, green, orange)
For the Decoration:
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1 cup Halloween-themed sprinkles
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Candy skulls or Halloween edible decorations
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Optional: chocolate ganache (1/2 cup chocolate chips + 1/4 cup cream)
Instructions
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Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment and grease lightly.
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Sift flour, cocoa powder, baking powder, and salt in a bowl.
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Beat eggs and sugar in a separate bowl until pale and fluffy (5–7 minutes). Mix in vanilla.
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Fold dry ingredients into the egg mixture until combined. Spread evenly into prepared pan.
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Bake for 10–12 minutes, until cake springs back when touched.
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While warm, cover with a clean kitchen towel, invert, and peel off parchment. Roll cake up in the towel and let cool completely.
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Beat cream, powdered sugar, and vanilla until stiff peaks form. Add food coloring if desired.
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Gently unroll the cooled cake and spread with swirled colored cream. Re-roll tightly.
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(Optional) Coat the roll in ganache and decorate with sprinkles and candy while soft.
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Chill for 1 hour before slicing and serving.
Notes
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Use gel food coloring for vibrant Halloween swirls.
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Decorate with candy eyes, bones, or themed toppers for extra flair.
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Can be made a day in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
