two slices of chocolate eggnog cake roll on two plates with gold forks next to them
Sweet Indulgences

Chocolate Eggnog Cake Roll

Chocolate eggnog cake roll is a spongy chocolate cake filled with fluffy eggnog flavored buttercream frosting. The perfect holiday dessert!

slice of chocolate eggnog cake roll on a light blue plate with the remaining cake roll in the background

I always found cake rolls to be really intimidating. I mean, how do you get a cake to roll like that in the first place?

It’s likely some crazy complicated process with lots of ingredients. That it just wouldn’t make sense for an at-home baker to make.

Turns out my thinking on this was waayy off base.

two slices of chocolate eggnog cake roll on two plates with gold forks next to them

In fact, cake rolls are way simpler to make than I thought.

My first attempt was last year with this pink champagne cake roll. And now, we’re giving things a go with this chocolate eggnog cake roll. Here’s how to make it.

How to make a chocolate eggnog cake roll

The cake batter

First things first on this batter. It’s more like a sponge cake than a traditional fluffy cake. So the ingredients are also quite different.

The cake batter is mainly of eggs, white sugar, cake flour and cocoa powder.

top photo: two bowls, one with whipped eggs, one with chocolate flour and sifter off to the side. bottom image: mixed cake batter poured into a parchment paper lined pan

Once all of those ingredients are mixed together, pour it into a parchment paper lined jelly roll pan.

Two important distinctions here as well.

  1. Parchment paper lined – this is an absolute must! I repeat, do not skip this step. This is going to help the cake release from the pan, and actually roll it {that step coming soon}.
  2. Jelly roll pan – also very important. This is what’s going to help create the thin cake and allow you to roll it {hence, jelly roll…}.

How to roll your cake roll

Again, this is a much simpler process than you think it’s going to be.

Once the cake comes out of the oven, this is where you start rolling {and why your parchment paper is critical}.

Using the edge of the parchment paper to get started, roll your cake from short end to short end.

Hand rolling a baked chocolate cake

You may have to use a hot pad to roll it all the way up, but once it’s rolled, you’re done for a bit.

Now just wait for the cake to come to room temp. Which gives you the perfect amount of time to make your filling!

Eggnog buttercream frosting

Homemade buttercream frosting is also a lot easier to make than you might think.

A hand or stand mixer is definitely a must for making fluffy frosting. I actually have three 🙈. Yes, one stand mixer and two hand mixers. I definitely believe they’re all necessary. Burken might say otherwise 😂.

Bowl with whipped eggnog buttercream frosting with a silver spoon in the bowl

One really important call out when it comes to making the absolute perfect buttercream frosting. No melted butter! Not even slightly.


Because even slightly melted butter won’t allow your frosting to set up properly. And runny buttercream is really not going to work for your cake roll. Trust me on this one, I’ve tried it.

It’s best to have either room temperature butter. Or softened just enough that when you press into it with your finger, it leaves a small indent.

Unrolling, frosting and re-rolling

Once the cake roll has cooled completely, carefully unroll it.

You may notice the parchment paper peeling part of the cake off, but that’s okay. It’s like when brownies get that crackly texture on the top. Totally fine if it comes off on the paper.

Unrolled chocolate cake roll with a bowl of buttercream frosting next to it

Spread your fluffy frosting over the cake. But you need to make sure you leave about a half inch border around all edges.

This is because as you re-roll your cake, the frosting is going to start pushing out in each direction. Leaving a border means that there won’t be any frosting spewing out the sides.

My parchment paper came off really easily as I re-rolled my cake. But if you’re having a little difficulty, just lightly pull at the parchment paper as your rolling the cake back up.

frosted chocolate cake roll

Your last step, is to wrap up the whole cake and place it in the fridge to chill and set.

Okay, well not the completely last step…

Eat your gorgeous chocolate eggnog cake roll

That ☝️ is your last step.

Once the cake has chilled, slice off the edges with a serrated {bread} knife. Top with a little powdered sugar, and you have the most gorgeous {and easy} cake roll to take to your next holiday gathering.

piece of chocolate eggnog cake roll on a gold fork

The great part about this chocolate eggnog cake roll is that you can utilize it for any holiday or gathering you want to show off your baking skills.

Just swap out the eggnog frosting for plain buttercream, or maybe raspberry buttercream for summer? Whatever tasty concoction you decide to come up with, I’d love to see it!

Tag @ionlycameforthecake1 on IG to show me your cake roll!

Looking for more holiday recipes? Check these out:

Gluten Free Maple Pecan Cookies

Cranberry Cream Cheese Loaf

Top 10 Christmas Recipes

This chocolate eggnog cake roll is so easy to make. It's the perfect Christmas cake roll. This simple cake roll recipe also has how to make step by step instructions. #howtomakeacakeroll #cakerollrecipes #homemadecakeroll #christmasrecipes #christmasdessert #stepbystepinstructions
Chocolate Eggnog Cake Roll
Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs
Chocolate eggnog cake roll is a spongy chocolate cake filled with fluffy eggnog flavored buttercream frosting. The perfect holiday dessert!
Course: Dessert
Cuisine: American
Keyword: cake roll, Christmas recipe, step by step
Servings: 12 slices
Cake Roll Ingredients:
  • 1 cup cake flour
  • ½ cup cocoa powder
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 7 eggs
  • 1 cup granulated sugar
  • 1 tsp. vanilla
Eggnog Frosting:
  • 1 cup {two sticks} butter softened
  • 2 cups powdered sugar
  • ½ tsp. ground cloves
  • 1 ½ tsp. cinnamon
  • ¾ tsp. ground nutmeg
  • ½ tsp. vanilla
  1. Preheat oven to 375°F and grease a jelly roll pan. Place a sheet of parchment paper on the prepared pan, leaving about a ½” border on all sides. Then grease the parchment paper.*
  2. In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  3. In a large bowl, beat the eggs with a hand mixer on high for 2-3 minutes, until light in color.
  4. Slowly add the sugar, with the hand mixer or stand mixer running, and continue to beat until incorporated.
  5. Add the vanilla and beat for an additional 1-2 minutes, until combined.
  6. Sift the dry ingredients into the wet and mix until combined.
  7. Pour onto the prepared pan and spread in an even layer.
  8. Bake for 13-15 minutes, until the cake springs back when touched. While the cake is still warm, roll from one short end to the other {you may need to use hot pads to roll the cake all the way up}. Place on a wire rack to cool to room temperature.
  9. Meanwhile, cream the butter until smooth. Add the powdered sugar, cloves, cinnamon, nutmeg and vanilla and mix until combined.
  10. Once the cake roll has cooled to room temperature, carefully unroll. Spread the frosting, leaving ¼” border on all edges.
  11. As you start to re-roll the cake, carefully peel back the parchment paper. Once re-rolled, wrap in plastic wrap and refrigerate for 1 hour.
  12. Once chilled, top with powdered sugar and slice the cake with a serrated knife and enjoy!
Recipe Notes

*Note: do not skip this step! Use parchment paper, not wax paper. Parchment paper will allow the cake to come off much easier.

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