Desserts
Betty Crocker's chocolate jelly roll recipe delivers that perfect balance of tender cake and rich filling without a single tear—no matter how carefully you slice. The secret lies in precise baking times and a foolproof rolling technique that keeps the layers intact.
I've perfected this version after years of testing, and it's the one my family requests for special occasions.
This recipe starts with a simple cake batter that bakes up tender yet sturdy enough to hold its shape when rolled. The key is baking it just until the edges pull away from the pan, ensuring a moist crumb that won't crumble during assembly.
Once cooled, the cake gets slathered with a velvety chocolate filling that stays put, even when sliced.
What you'll end up with is a beautifully rolled dessert with layers of chocolate cake and filling that stays together perfectly. The exterior remains tender, while the filling remains rich and gooey—no separation, no mess.
This is the jelly roll you'll want to serve at gatherings, confident that every slice will impress.
For modern twists, you can substitute ingredients for vegan versions or add flavors like raspberry jam between the layers. The technique remains the same, but the possibilities are endless. Let's get baking!
Ingredients for betty crocker chocolate jelly roll
Simple pantry staples transform into a showstopping chocolate jelly roll that stays perfect every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for smooth batter |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Brown Sugar 🍚 | ½ cup | Packed firmly |
| Large Eggs 🥚 | 3 whole | Room temperature, separated |
| Baking Powder 🍞 | 1 ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Milk 🥛 | ½ cup | Room temperature |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed, unsweetened |
| Powdered Sugar 🍚 | 1 cup | For filling, sifted |
| Heavy Cream 🥛 | ½ cup | Cold for whipped filling |
| Chocolate Chips 🍫 | ¼ cup | Semi-sweet, chopped fine |
| Unflavored Gelatin 🍬 | 1 ½ tsp | Bloomed in 3 tbsp water |
| Raspberry Jam 🍓 | ½ cup | Seedless, optional layer |
The cake batter is where the magic happens. King Arthur flour or Bob's Red Mill are my go-tos—they bake up tender without being crumbly. Butter matters here: full-fat, unsalted, and room temperature is non-negotiable. I always buy Land O'Lakes for baking—it creams perfectly. For the sugars, Domino brand is reliable, but don't pack the brown sugar too tightly. The egg whites need to be at room temp too—cold whites won't whip properly. Pro tip: use a stand mixer for the butter and sugars to ensure a light, airy texture.
No vanilla extract? Vanilla bean paste works too, though it's pricier. Running short on cocoa powder? Natural cocoa will work, but Dutch-processed gives that smoother flavor. The gelatin is key for that silky filling—Great Lakes brand blooms perfectly. For the filling, I like to add a splash of heavy cream to the powdered sugar mixture for extra richness. No raspberry jam? Strawberry preserves or chocolate ganache both work beautifully. And if you're making this ahead, store the cake and filling separately—the cake keeps for 2 days, while the filling stays good for 5 days in the fridge.
This jelly roll is best made fresh, but if you're prepping ahead, wrap the rolled cake tightly in plastic and chill overnight. The filling can be made up to 3 days ahead—just whip the cream right before assembling. For modern twists, I've swapped the chocolate filling for coffee buttercream or added a layer of peanut butter between the cake and filling. The cake itself keeps well for 3 days in an airtight container, but the filling will start to separate if left too long.
Why You'll Love This Recipe
- No Mixer Needed: The butter-egg batter comes together with a wooden spoon—no stand mixer required. I’ve made this a dozen times with just my hands, and the tender layers prove you don’t need fancy tools for something this magical.
- Rich Without Effort: That brown sugar swirl in the filling? It caramelizes just enough to cut through the chocolate’s intensity, balancing sweetness like a pro. Honestly, the first bite feels like a dessert you’d pay for at a bakery, not something you whipped up in your kitchen.
- Weeknight or Party Star: Slice it for breakfast toast when you’re running late, or roll it up for a last-minute dessert at a potluck. The flour-butter base stays fresh for days, so it’s my go-to for when I need something impressive without the stress.
- Pantry Staple Magic: Five ingredients, zero specialty items. The eggs add moisture, the sugars create that perfect chew, and the butter? Well, let’s just say it’s the secret weapon. Between us, this is the kind of recipe that turns a $5 grocery run into a showstopper.
Step-by-step instructions for Betty Crocker chocolate jelly roll recipe
Here's how to make a perfect chocolate jelly roll with no separation—just like Betty Crocker intended.
Prepare the Chocolate Cake Batter
Preheat your oven to 350°F. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Sift this mixture to remove any lumps and set aside. In a separate large bowl, cream together the 1 cup unsalted butter, 1.5 cups granulated sugar, and 0.5 cup brown sugar until light and fluffy—about 3-4 minutes with an electric mixer.
Add the 3 whole large eggs, one at a time, mixing well after each addition. Stir in the 1 tbsp vanilla extract and 0.5 cup milk. Gradually mix in the dry ingredients until just combined—don't overmix. Fold in the 0.5 cup cocoa powder until the batter is smooth and velvety. This step is crucial for a tender cake that won't crack when rolled.
Bake the Cake and Prepare the Filling
Pour the batter into a 10x15-inch jelly roll pan lined with parchment paper. Smooth the top and bake for 12-14 minutes until a toothpick inserted in the center comes out clean. Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with 1 cup powdered sugar. This keeps the cake from sticking and helps it roll smoothly.
While the cake cools slightly, prepare the filling. In a small bowl, bloom the 1.5 tsp unflavored gelatin in 3 tbsp cold water for 5 minutes. In another bowl, whip the 0.5 cup heavy cream until soft peaks form. Gently fold in the bloomed gelatin and 0.5 cup raspberry jam until fully combined. This mixture should be thick but spreadable—like a glossy glaze.
Spread and Roll the Cake
Once the cake has cooled enough to handle but is still warm (about 5-7 minutes), spread the gelatin-cream mixture evenly over the surface. Use an offset spatula to smooth it out to within ½ inch of the edges. Sprinkle the 0.25 cup chocolate chips evenly over the filling for added texture and flavor.
Starting from the long side, carefully roll the cake up with the towel, pressing gently but firmly to shape it. The towel helps prevent sticking and makes rolling easier. Let the rolled cake cool completely on a wire rack before removing the towel and parchment paper.
Slice and Serve
Use a sharp serrated knife to slice the jelly roll into 4 equal pieces. Dip the knife in hot water between slices to ensure clean cuts. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving to enjoy that perfect balance of moist cake and creamy filling.
This recipe guarantees a tender, rich chocolate cake with a jammy filling that stays put—no separation in sight. The powdered sugar trick is the secret to that flawless roll every time.
Pro Tips For Making Betty Crocker Chocolate Jelly Roll
- CHILL THE ROLL IMMEDIATELY: Don’t let that jelly roll sit on the counter like a hot potato—wrap it in plastic and refrigerate for at least 2 hours before slicing. I learned this the hard way when my first cut-throughs turned into a sticky disaster (yes, even with Betty Crocker’s recipe).
- WEIGH YOUR BUTTER: Use a kitchen scale for the butter—1 cup of packed butter isn’t always 2 sticks. I used to eyeball it, and my rolls came out either too dense or greasy. For this recipe, aim for 227g (1 cup packed) of cold, cubed butter, not melted.
- STOP WHEN THE EDGES LIFT: The recipe says to bake until a toothpick comes out clean, but for this jelly roll, pull it when the edges just start pulling away from the pan. Overbaking dries out the cake, and nobody wants a crumbly roll that won’t hold the filling.
- USE A PIPING BAG FOR FILLING: Skip the spoon and grab a piping bag with a small tip—it gives you clean, even lines of jelly without making a mess. I was skeptical until I tried it; now I won’t go back. (Pro tip: Chill the jelly for 10 minutes first so it doesn’t leak everywhere.)
Wine and beer pairings for betty crocker chocolate jelly roll
Rich Chocolate Pairings
For this decadent jelly roll, I reach for Portuguese Ruby Port—its deep, fruity notes complement the chocolate without overpowering. The tawny port adds a caramelized sweetness that mirrors the cake’s brown sugar. Serve slightly chilled at 55°F to let the flavors shine alongside the jammy filling. 🍷
Fruity Wine Balance
A Pinot Noir from Oregon or California brings bright acidity that cuts through the richness. Look for a Willamette Valley version with red fruit notes—think raspberry and cherry—that echo the raspberry jam layer. The wine’s earthiness also pairs beautifully with the cocoa’s bitterness. 🍇
Creamy Beer Options
Skip the heavy stouts and go for a Belgian-style witbier like Hoegaarden. The citrusy coriander and crisp malt balance the chocolate’s depth while refreshing your palate. Alternatively, a light lager (like Corona) with a squeeze of lime keeps things refreshing. 🍺
Coffee Liqueur Twist
For a boozy finish, drizzle Kahlúa over the slices and serve with a scoop of vanilla ice cream. The coffee’s bitterness enhances the chocolate, while the ice cream adds a cool contrast. This works especially well if you’ve added a coffee buttercream layer to the jelly roll. ☕
Non-Alcoholic Pairings
For a mocktail, mix sparkling apple cider with a splash of vanilla syrup and serve over ice. The effervescence cleanses the palate between bites. Alternatively, a chilled espresso with a dollop of whipped cream mirrors the dessert’s coffee-chocolate notes. ☕
Seasonal Adaptations
In summer, swap the port for a sparkling rosé—its berry notes enhance the raspberry jam. In winter, a fortified Malmsey (like Bual) adds spiced warmth. The key is matching the wine’s fruitiness to the jam’s flavor while keeping the chocolate’s richness in focus. 🍂
Nutrition facts
Frequently asked questions
Why does my chocolate jelly roll crack or separate when I try to roll it?
The most common causes are overbaking or letting the cake cool too much before rolling. Bake until a toothpick comes out clean but pull it out immediately when done—overbaking makes the cake too dry. Roll while the cake is still warm (about 5-7 minutes out of the oven) but cool enough to handle. The powdered sugar on the towel also helps prevent sticking and cracking.
Can I make this jelly roll ahead of time?
Yes! The cake layer keeps well for 2 days in an airtight container, while the filling stays good for 5 days in the fridge. Assemble the jelly roll only when ready to serve—this prevents the filling from absorbing moisture and keeps the cake tender. Wrap the rolled cake tightly in plastic wrap and refrigerate until serving.
What can I substitute if I don't have raspberry jam?
Try strawberry preserves, blackberry jam, or even a chocolate ganache for a richer twist. For a fruity option, seedless apricot jam works well too. Just ensure the filling is thick enough to hold its shape—whip the cream until stiff peaks form before mixing with the jam or ganache.
How do I prevent the jelly roll from sticking to the pan?
Line your 10x15-inch pan with parchment paper, ensuring it extends slightly over the edges for easy removal. Dust the parchment with flour or cocoa powder before pouring the batter. After baking, invert the cake immediately onto a clean kitchen towel dusted with 1 cup powdered sugar—this creates a barrier that prevents sticking during rolling.
Can I make this recipe vegan?
Replace the butter with vegan butter or coconut oil, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and swap the milk for almond or oat milk. For the filling, use coconut cream instead of heavy cream and ensure your gelatin is vegan (agar-agar works too). Test the cake's structure—vegan versions may need slightly longer baking times.