Cake Log Sheet: A Tender Chocolate Roll Cake Recipe

A cake log sheet is a thin sponge cake baked in a rimmed pan, filled, and rolled into a spiral log. This chocolate version uses a flexible cocoa sponge and whipped cream filling; rolling it while warm helps prevent cracks, and chilling makes it easier to slice neatly.

Ingredients

Nonstick baking spray or softened butter, for the pan
1 tablespoon (8 g) unsweetened cocoa powder, for dusting the towel
¾ cup (90 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder, sifted
1 teaspoon (4 g) baking powder
¼ teaspoon fine salt
4 large eggs, at room temperature
¾ cup (150 g) granulated sugar
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) milk
1 cup (240 ml) cold heavy cream
3 tablespoons (24 g) confectioners’ sugar, plus more for serving
½ teaspoon (2.5 ml) vanilla extract, for the filling

Instructions

Heat the oven to 350°F (175°C). Lightly grease a 10-by-15-inch (25-by-38-cm) rimmed jelly-roll pan, line the bottom with parchment, then lightly grease the parchment. Lay a clean kitchen towel on the counter and dust it evenly with the 1 tablespoon cocoa powder.
Whisk the flour, ¼ cup cocoa, baking powder, and salt in a medium bowl until evenly combined. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium-high until very pale, thick, and noticeably increased in volume, about 5 minutes. Lift the beaters: the mixture should fall in a ribbon that briefly sits on the surface. Beat in 1 teaspoon vanilla and the milk.
Sift the dry ingredients over the egg mixture in two additions. Fold gently with a spatula after each addition, scraping the bottom of the bowl, just until no dry streaks remain. Avoid vigorous stirring, which can deflate the batter and make the sponge dense.
Spread the batter evenly in the prepared pan, coaxing it into the corners. Bake for 10–12 minutes, until the surface springs back when lightly touched and the center is set. Do not wait for the edges to become crisp. The eggs are baked in the sponge; for food-safety assurance, the center should reach the USDA FSIS safe minimum of 160°F (71°C) when checked with a food thermometer.
While the cake bakes, make sure the cocoa-dusted towel is ready. As soon as the pan comes out of the oven, loosen the cake edges with a thin spatula. Invert the cake onto the towel, peel off the parchment, and, starting at a short end, roll the cake and towel together. Set the roll seam-side down on a rack and let it cool completely, about 45 minutes.
For the filling, beat the cold heavy cream, confectioners’ sugar, and ½ teaspoon vanilla in a chilled bowl until medium-firm peaks form. Stop when the cream holds its shape but still looks smooth; overbeating can make it grainy.
Carefully unroll the cooled cake. Spread the whipped cream over the surface, leaving a ½-inch (1-cm) border along the far short edge. Roll the cake back up without the towel, keeping the spiral snug but not squeezing out the filling. Place it seam-side down on a serving plate, cover loosely, and refrigerate for at least 45 minutes so the filling firms and the log slices cleanly.
Dust with confectioners’ sugar just before serving. Trim a thin slice from each end if you want to reveal a clean spiral, then cut into 10 slices with a sharp knife.

Tips

Measure flour by spooning it into the cup and leveling it, or weigh 90 g. Scooping directly from the bag can add too much flour and produce a dry cake that cracks.
Roll the sponge as soon as it leaves the pan. The warm cake is pliable; cooling it flat first makes it more likely to split when filled and rolled.
If a small crack appears, keep rolling gently rather than pulling the cake flat. The filling and a light dusting of sugar hide minor breaks without affecting the flavor.
For a dairy-free filling, use a plant-based whipping cream made for whipping. Its texture and sweetness vary by product, so sweeten gradually and chill according to its package directions.

Serving Suggestions

Serve the chilled log in slices with coffee, tea, or a glass of cold milk. Fresh raspberries, strawberries, or orange segments add a bright contrast to the cocoa and cream. For a simple dessert plate, add a few berries and a small spoonful of extra whipped cream rather than loading the cake with heavy toppings.

Variations

Vanilla sponge: Replace the ¼ cup cocoa powder in the batter with ¼ cup (30 g) additional flour. Keep the tablespoon of cocoa for dusting the towel, or use confectioners’ sugar instead. The result is a lighter-colored, milder sponge.
Chocolate filling: Fold 2 tablespoons (10 g) sifted cocoa powder into the confectioners’ sugar before whipping it with the cream. Add an extra tablespoon of sugar if you prefer a sweeter filling.
Jam and cream: Spread a thin layer of raspberry or strawberry jam over the unrolled cake before adding the whipped cream. Use about ⅓ cup (110 g); too much can make the roll slippery and difficult to close.
Coffee note: Add 1 teaspoon (2 g) instant espresso powder to the dry ingredients. It deepens the chocolate flavor without making the cake taste strongly of coffee.

Storage and Reheating

Because the filling contains cream, refrigerate the cake within 2 hours of assembly. Cover it and keep it refrigerated for up to 3 days; for the neatest slices, cut only what you plan to serve. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). This dessert is served chilled and should not be reheated. Freezing is possible, though the whipped cream may lose some of its smooth texture: wrap individual slices or the whole log airtight and freeze for up to 1 month. Thaw overnight in the refrigerator, not on the counter.

Frequently Asked Questions

What is a cake log sheet?
A cake log sheet is a thin, flexible sponge baked in a shallow rimmed pan, then filled and rolled into a log. The term can also refer to the sheet cake itself before it is rolled. A jelly-roll pan is the practical choice because its rim contains the batter and gives the sponge an even thickness.

Can I make this without a jelly-roll pan?
A 10-by-15-inch (25-by-38-cm) rimmed pan gives the recipe’s intended thickness. A larger pan makes the cake too thin and prone to cracking; a smaller pan makes it thicker and may require more baking time. If using another size, spread the batter evenly and begin checking early, using the spring-back test rather than relying only on the clock.

Why did my cake crack?
Common causes include overbaking, rolling after the sponge has cooled, or making the cake too thick. Take it out when the center springs back, turn it onto the prepared towel immediately, and roll it while warm. A few fine cracks are normal and can be placed underneath the log when serving.

Can I bake the sponge ahead?
Yes. After rolling it in the cocoa-dusted towel, let it cool completely, then wrap the rolled cake and towel or parchment in plastic wrap. Keep it at room temperature for up to 1 day, or freeze it for up to 1 month. Thaw frozen sponge fully before unrolling, filling, and chilling.

How do I keep the whipped cream from leaking out?
Whip it to medium-firm peaks, leave a small border at the far edge, and avoid overfilling. Roll the cake snugly without pressing hard, then chill it seam-side down. If the cream is soft or the room is warm, refrigerate the filling briefly before spreading it.

Can I use a towel that has been washed with scented detergent?
Use a clean, lint-free towel without a strong fragrance, since the cake can pick up odors. If you are unsure, roll the sponge in parchment paper dusted with cocoa instead, handling it carefully so the warm cake does not stick.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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