Desserts
This Betty Crocker chocolate jelly roll delivers the perfect balance of fluffy vanilla sponge and rich fudgy ganache filling—just like the classic dessert you know and love. 💛 The secret lies in baking the thin cake layers just right, then rolling them while warm for that signature swirl effect.
I've perfected this recipe after years of testing, ensuring every slice has that signature combination of tender cake and velvety chocolate.
The process starts with a light, airy vanilla sponge cake that bakes up golden and tender, then gets spread with a luscious chocolate ganache while still warm. This ensures the filling stays perfectly smooth and doesn't make the cake soggy.
The key is working quickly during assembly—rolling the cake tightly while the ganache is still pourable creates those beautiful swirls that make this dessert so special.
What you'll end up with is a showstopping chocolate jelly roll that looks impressive but comes together with simple techniques. The cake stays moist, the ganache is rich and fudgy, and the swirls are clean and professional-looking.
This is the kind of dessert that makes any occasion feel extra special—whether it's a birthday celebration or just a sweet treat for your family.
The best part? You can make this ahead of time and store it in the fridge until you're ready to serve. Let's get started on creating your own restaurant-quality chocolate jelly roll.
Ingredients for betty crocker chocolate jelly roll
Fluffy vanilla sponge meets rich chocolate ganache—just 13 ingredients for showstopping swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 6 whole | Room temperature, separated |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Semisweet Chocolate Chips 🍫 | 12 oz | High-quality, 60% cocoa |
| Heavy Cream 🥛 | 1 cup | Full-fat, cold |
| Powdered Sugar 🍚 | 1 cup | Sifted for smooth ganache |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pans |
| Powdered Sugar (for dusting) 🍚 | ½ cup | Extra for final presentation |
The flour and butter are your foundation here. King Arthur flour gives the best rise, but any all-purpose works. For the butter, Plugrá or Land O'Lakes are reliable—just make sure it's room temp (press it with your finger; it should leave a dent). The eggs? Pasture-raised if you can find them, but regular works fine. I always buy extra chocolate chips—Ghirardelli or Guittard are my go-to for that deep chocolate flavor. The powdered sugar? Domino is the brand I keep stocked; it's fine enough for dusting without clumping.
No vanilla extract? Vanilla bean paste works too, or even a scraped vanilla bean. Short on butter? Applesauce at half the amount keeps things vegan-friendly, though the texture will differ slightly. The milk can be swapped for almond milk or coconut milk if you're avoiding dairy, but whole milk gives the best tender crumb. For the ganache, heavy cream can be whipped cream at full-fat—just chill it first. The chocolate chips need to be 60% cocoa minimum; lower percentages make the ganache too sweet and less rich.
This cake keeps beautifully—3 days wrapped at room temp or 1 week refrigerated. For the ganache, make it a day ahead and store it in the fridge; it'll thicken up but softens right when warmed. To prevent drying, I always wrap the jelly roll tightly in plastic wrap. For serving, dust with powdered sugar right before cutting—that's when it looks most impressive. Leftovers? Slice and freeze between parchment paper for up to 3 months—thaw at room temp before serving.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only calls for a bowl and a spatula—no stand mixer or fancy tools. The dough comes together in minutes, and rolling it out is smoother than I expected, even with just flour and butter.
- Rich Without Effort: That perfect balance of vanilla and melted butter in the dough? It’s like a hug in dessert form. The chocolate filling is simple but ridiculously good—sweet enough to satisfy a craving but not cloying.
- Party in a Roll: Slice it thin for a crowd or keep it whole for a single indulgent slice. It’s my go-to for birthdays, potlucks, or even a fancy-ish dessert when I’m too tired to bake from scratch.
- Leftovers That Don’t Suck: Store-bought jelly rolls dry out fast, but this one stays moist for days. Honestly, I’ve had it for breakfast (yes, really) and no one’s ever complained—just proof it’s worth making extra.
Step-by-step instructions for Betty Crocker chocolate jelly roll
Here's how to make this classic dessert with a light vanilla cake and rich chocolate ganache.
👨🍳 Step 1: Prepare the Cake Batter
Preheat your oven to 350°F and grease a 15x10-inch jelly roll pan with the 2 tablespoons vegetable oil, then line it with parchment paper. In a large mixing bowl, combine the 3 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk until evenly distributed.
In a separate bowl, beat the 1 cup unsalted butter (room temperature) and the 6 whole large eggs (room temperature) until light and fluffy—about 3-4 minutes. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Stir in the 1 cup milk and 2 teaspoons vanilla extract until smooth. The batter should be thick but pourable.
🔥 Step 2: Bake and Roll the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with ½ cup powdered sugar (for dusting).
Peel off the parchment paper and gently roll the cake up with the towel, starting from the long side. This keeps the cake soft and prevents cracking as it cools. Let it cool completely in the towel for at least 30 minutes—this step is crucial for easy rolling later.
🍳 Step 3: Make the Chocolate Ganache
While the cake cools, melt the 12 ounces semisweet chocolate chips and 1 cup heavy cream in a heatproof bowl set over a pot of simmering water (double boiler). Stir gently until the chocolate is completely melted and the mixture is smooth. Remove from heat and whisk in the 1 cup powdered sugar until fully dissolved. Let the ganache cool to room temperature—it should thicken slightly but still be pourable.
Here's the thing—if the ganache sets too quickly, microwave it for 10-second bursts until it's just warm enough to pour. The goal is a thick, spreadable consistency that won't soak into the cake.
🥘 Step 4: Assemble the Jelly Roll
Unroll the cooled cake and spread the ganache evenly over the surface using an offset spatula. Fold the towel edges back and gently roll the cake up again, starting from the long side. Press lightly to ensure the ganache sticks to the cake. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.
For the final touch, dust the chilled jelly roll with additional powdered sugar (for dusting) using a fine-mesh sieve. Slice into ½-inch thick pieces for serving. The contrast of the light vanilla cake with the rich chocolate ganache makes every bite irresistible!
Pro Tips For Making Betty Crocker Chocolate Jelly Roll
- STOP OVERMIXING THE DOUGH: I learned this the hard way—once I kneaded the batter like I was making bread, and the jelly roll turned out dense and chewy instead of light and fluffy. Mix the wet ingredients and dry ingredients separately, then combine just until the flour disappears. A few lumps are fine; they’ll smooth out during baking.
- USE ROOM-TEMPERATURE BUTTER: Cold butter creates pockets of steam that can tear the cake layers, making them uneven. Take the butter out of the fridge 30-60 minutes before mixing—it should be soft enough to press with a finger but not greasy. This ensures a tender crumb and even rise.
- DON’T SKIP THE COOLING STEP: I know, you’re eager to spread the jelly, but rushing this is how you end up with a cracked, broken roll. Let the cake cool completely on a wire rack for at least 10 minutes before spreading the filling. Patience here guarantees clean slices and no messy crumbles.
- SWAP VANILLA FOR ALMOND EXTRACT: This isn’t a strict rule, but if you’re using vanilla extract, consider adding ½ teaspoon of almond extract to the batter. It deepens the chocolate flavor and adds a subtle nutty warmth that makes the jelly roll taste more sophisticated—without extra effort. (Your future self will notice the difference.)
Serving suggestions for leftovers
Classic Presentation
Serve your chocolate jelly roll on a white marble slab or gold-rimmed cake stand for that elegant Betty Crocker touch. I like to slice it into ½-inch thick pieces and arrange them on a platter with a dusting of powdered sugar—it looks like something from a bakery window.
For extra flair, add fresh raspberries or mint leaves between slices. 💫
Warm vs. Cold Serving
This jelly roll tastes amazing at room temperature, but if you prefer it warm, slice and heat individual pieces for 10-15 seconds in the microwave. The ganache softens beautifully, creating a gooey contrast with the cake.
For a cold version, chill for 4+ hours in the fridge—this intensifies the chocolate flavor and makes cutting cleaner.
Pairing with Coffee
A strong brewed coffee or espresso cuts through the richness of the chocolate ganache perfectly. I recommend a dark roast like Starbucks Sumatra or Peet's Major Dickason's Blend—their bold flavors complement the dessert without overpowering it. For a lighter option, try chai latte or vanilla cream coffee. ☕
Make-Ahead Serving
This jelly roll keeps beautifully for 3 days at room temperature or 1 week refrigerated. Wrap tightly in plastic wrap and store in an airtight container to prevent drying.
When ready to serve, let it sit at room temperature for 30 minutes before slicing—this ensures clean cuts and better presentation. 📅
Garnish Ideas
Add toasted coconut flakes or crushed hazelnuts for texture contrast. A drizzle of melted white chocolate or dark chocolate sauce elevates the dish. For a festive touch, sprinkle edible gold leaf or colored sugar before serving.
I also love adding fresh strawberries on the side for a pop of color. 🍓
Family-Style Serving
Cut the jelly roll into thick wedges and serve on individual plates with a scoop of vanilla ice cream or whipped cream. This makes it perfect for birthdays or potlucks—everyone can grab a piece without worrying about messy slicing.
For kids, use a cookie cutter to shape the slices into fun shapes! 🎉
Nutrition facts
Frequently asked questions
Can I substitute buttercream for the chocolate ganache?
Yes, but the texture will differ. For a similar consistency, use a stiff buttercream made with 1 cup softened butter, 3 cups powdered sugar, and 2 tablespoons cocoa powder. However, ganache creates those signature swirls better and stays richly fudgy when chilled.
Why did my jelly roll crack when rolling?
This happens when the cake cools too much before rolling. Always roll it while still warm (after baking) and cool completely wrapped in the towel. If cracks appear during assembly, gently press them closed with your fingers or cover with extra ganache.
How do I make this recipe gluten-free?
Replace the 3 cups all-purpose flour with 2 ½ cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus ½ teaspoon xanthan gum. For the ganache, ensure your chocolate chips are gluten-free certified. The cake may be slightly denser but still delicious!
Can I bake this in a standard sheet pan instead of a jelly roll pan?
Use a 10x15-inch sheet pan and reduce baking time to 10-12 minutes. For rolling, transfer to a clean kitchen towel immediately after baking. The key is keeping the cake thin—spread the batter evenly to about ¼-inch thickness for best results.
What's the secret to perfect swirls?
Work quickly and keep the ganache warm enough to spread but cool enough to set. Use an offset spatula to spread evenly, then roll tightly from the long side. Chill for 2+ hours before slicing—this helps the ganache hold its shape and prevents messy filling.