Classic Chocolate Cream Roll with Whoopie Pie Filling

Classic Chocolate Cream Roll with Whoopie Pie Filling

Not too long ago, Stephan and I were binge-watching The Great British Baking Show, and I was seriously digging the episodes where the contestants were making cream rolls.

Having made cream rolls and jelly rolls before with varying degrees of success, I felt bad for the contestants whose rolls cracked, split, or completely fell apart (let’s face it–they’re still going to be delicious, even if they’re not pretty, but that’s not helpful when you’re on a competition show).

This recipe is from a 1940s Rumford Baking Powder cookbook and is pretty simple to put together, though I altered the filling to be more like a whoopie pie.

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Chocolate Cream Roll

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  • Author: Retrogirl
  • Total Time: 25 minutes
  • Yield: 8 Servings


A cake that tastes like an Oreo? Yes please!


For the cake:

6 tablespoons sifted all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

4 eggs, separated

3/4 cup confectioner’s sugar

1 teaspoon vanilla extract

For the filling:

1 cup heavy cream, whipped until stiff

1 cup marshmallow creme


Preheat oven to 375 degrees

Sift flour, cocoa, baking powder, and salt together and set aside.

Beat egg yolks until thick and set aside.

Beat egg whites until stiff, then gradually beat in sugar. 

Fold the whites into the yolks with the vanilla, then fold in the dry ingredients.

Line a jelly roll pan with parchment and spray with cooking spray.

Pour in the batter and bake for 12-15 minutes.

While the cake is baking, spread a large kitchen towel on the counter and sprinkle with confectioner’s sugar.

When the cake comes out of the oven, turn the cake onto the towel, pull off the parchment, and trim off any crispy edges.

Carefully roll up the cake and the towel, and let cool.

To make the filling:

Fold together the whipped cream and marshmallow creme.

When the cake is cool, carefully unroll it, spread on a thick layer of filling, and roll it back up.

Transfer to a serving platter and sprinkle with additional confectioner’s sugar.


Store in the refrigerator.

If you’d like a darker cake, use Dutch-process cocoa or a combination of regular cocoa and black cocoa.

  • Prep Time: 10 Minutes
  • Cook Time: 12-15 Minutes
  • Category: Dessert
  • Method: Baking
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