Name: Chocolate Rainbow Roll Cake
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: For the chocolate sponge cake:; 95g all-purpose flour (3/4 cup); 30g unsweetened cocoa powder (1/3 cup); 1 tsp baking powder; 1/4 tsp salt; 4 large eggs; 150g granulated sugar (3/4 cup); 60ml vegetable oil or melted butter (1/4 cup); 1 tsp vanilla extract; 60ml milk (1/4 cup); For the rainbow filling:; 480ml heavy whipping cream (2 cups); 60g powdered sugar (1/2 cup); 1 tsp vanilla extract; Gel food coloring (red, orange, yellow, green, blue, purple); Optional toppings:; Chocolate ganache or glaze; Powdered sugar; Sprinkles

why You’ll Love This Recipe

This roll cake isn’t just gorgeous to look at—it’s also delicious. The chocolate sponge is moist and tender, providing the perfect contrast to the light and creamy rainbow filling. Despite its impressive appearance, it’s easier to make than you might think with a little patience and the right technique. Ideal for birthdays, holidays, or Pride celebrations, it’s a dessert that’s guaranteed to wow.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:
all-purpose flour
unsweetened cocoa powder
baking powder
salt
eggs
granulated sugar
vegetable oil or melted butter
vanilla extract
milk

For the rainbow filling:
heavy whipping cream
powdered sugar
vanilla extract
gel food coloring (red, orange, yellow, green, blue, purple)

Optional toppings:
chocolate ganache or glaze
powdered sugar
sprinkles

Directions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the sponge cake: In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat eggs and sugar until thick, pale, and fluffy. Add oil, vanilla, and milk; mix until combined.
Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when lightly pressed.
While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake up in the towel (starting from the short end). Let cool completely in the rolled shape.
Make the rainbow filling: Whip the cream with powdered sugar and vanilla until stiff peaks form. Divide evenly into 6 bowls and tint each with a different food coloring.
Unroll the cooled cake and spread lines of each color horizontally across the cake. Gently re-roll the cake tightly.
Refrigerate for 1–2 hours to firm up.
Optional: Top with chocolate ganache, a dusting of powdered sugar, or sprinkles before slicing and serving.

Servings and timing

Serves 8–10
Prep time: 30 minutes
Bake time: 12 minutes
Cooling and assembly time: 2 hours
Total time: about 2.5 hours

Variations

Add a thin layer of chocolate ganache before spreading the rainbow cream for extra richness.
Use a marshmallow filling instead of whipped cream for a fluffier texture.
Make a white sponge instead of chocolate for a brighter contrast with the rainbow.
Use a fruit-flavored whipped cream (like strawberry or orange extract) to add fruity notes.
Add a surprise sprinkle center when rolling for extra fun.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 3 days. For best texture, slice while cold but allow slices to sit at room temperature for 10–15 minutes before serving. Freezing is not recommended due to the whipped cream filling, which may separate when thawed.

FAQs

How do I prevent the roll cake from cracking?

Roll the cake while it’s still warm and pliable, and avoid overbaking. This keeps the sponge soft and flexible.

Can I use store-bought whipped topping?

Yes, though homemade whipped cream gives better flavor and texture.

What kind of food coloring works best?

Gel food coloring provides vibrant colors without thinning the cream.

Can I use a different filling?

Absolutely. Try buttercream, cream cheese frosting, or even mousse.

How do I get neat rainbow stripes?

Use piping bags or small spoons to carefully layer each color in horizontal lines across the unrolled cake.

Why is my sponge cake dry?

It may have been overbaked. Keep a close eye on the cake in the oven, as sponge cakes bake quickly.

Do I have to use a towel to roll the cake?

Using a towel helps absorb steam and prevents sticking, but you can also use parchment paper dusted with powdered sugar.

Can I make this cake ahead?

Yes, you can make and refrigerate the rolled cake a day in advance. Wait to decorate until closer to serving.

Can I freeze the sponge cake?

You can freeze the unfilled sponge (wrapped tightly) for up to 1 month. Thaw before filling and rolling.

Is this cake suitable for kids’ parties?

Yes! It’s colorful, chocolatey, and fun—perfect for birthdays and celebrations.

Conclusion

Chocolate Rainbow Roll Cake is the ultimate combination of show-stopping presentation and delicious flavor. With its soft, chocolatey sponge and creamy rainbow filling, it brings joy and color to any dessert table. Whether you’re baking for a party or just want to brighten up your baking repertoire, this cake is sure to impress and delight every time.