Desserts
This Betty Crocker chocolate jelly roll recipe delivers restaurant-worthy swirls of gooey chocolate filling and tender cake in just 30 minutes—no fancy equipment required.
The secret lies in a perfectly balanced sponge that stays soft yet sturdy enough to roll without tearing, paired with a rich chocolate jelly that oozes with every slice. I've perfected this classic dessert after years of testing, ensuring the filling stays gooey while the cake maintains its signature fluffiness.
The process is simpler than it looks: bake a thin, even cake layer, spread warm chocolate jelly while still hot, then roll it up with precision. The key is working quickly once the cake comes out of the oven to prevent the jelly from setting too fast.
This recipe also includes a quick glaze option for extra shine and a touch of elegance that makes it perfect for holidays or special occasions.
What you'll end up with is a showstopping dessert that looks impressive yet comes together effortlessly. The chocolate jelly creates those signature swirls that ooze with every bite, while the cake remains light and tender.
It's the kind of dessert that disappears faster than you can say "second slice," making it ideal for gatherings or when you want to treat yourself to something truly indulgent.
Serve it chilled for clean slices, or at room temperature for that classic jelly roll experience. The presentation is half the fun—dust with powdered sugar or add fresh berries for extra flair. Let's get baking!
Ingredients for betty crocker chocolate jelly roll
Pantry staples plus a few specialty touches for that signature gooey chocolate magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Dutch-processed preferred |
| Powdered Sugar 🍚 | 1 ½ cups | For glaze and dusting |
| Vegetable Oil 🫒 | ¼ cup | For jelly smoothness |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Water 💧 | ½ cup | For jelly consistency |
| Cornstarch 🌾 | 1 tbsp | For jelly thickening |
| Powdered Sugar 🍚 | ¼ cup | For final glaze |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cake's secret is in the butter and eggs—both need to be room temperature for a tender crumb. Land O'Lakes unsalted butter works perfectly, and I always grab extra-large eggs from Trader Joe's for better volume. The cocoa powder? Hershey's Special Dark is my go-to—Dutch-processed for smoother flavor. Sift your dry ingredients together to avoid lumps, and don't skip the milk in the batter. It keeps the cake tender without making it gummy. For the jelly, Ghirardelli cocoa takes it to the next level if you want to splurge, but regular cocoa works fine too.
No Dutch-processed cocoa? Natural cocoa plus 1/4 tsp baking soda mimics the effect. Short on powdered sugar? Granulated sugar toasted in the oven (350°F for 10 minutes) works in a pinch. The vanilla extract matters here—Nielsen-Massey pure vanilla has the best flavor, but imitation is fine if that's what you've got. For the glaze, if you don't want to use powdered sugar, melted white chocolate plus 1 tsp milk gives that glossy finish. And if you're worried about the jelly setting too fast, keep it warm over a double boiler while you roll the cake.
The cake keeps well wrapped at room temperature for 2 days, but it's best fresh. Once assembled, store it in the fridge for up to 5 days—the jelly actually improves overnight. For make-ahead prep, bake the cake and jelly separately, then assemble right before serving. The glaze sets quickly, so have your powdered sugar ready to dust right after rolling. Freezing isn't recommended—it makes the cake too dry. If you're prepping for a party, assemble it in the morning and keep it chilled until serving time.
Why You'll Love This Recipe
- No-Fail First Try: The batter comes together in five minutes—just mix, fold, and bake. No fancy techniques, no waiting for dough to rise, just a smooth, velvety roll that’s ready in under 30. (I’ve burned enough cakes to know this one’s forgiving.)
- Rich Without Effort: That first bite? Pure chocolate bliss with a whisper of vanilla. The butter and sugar caramelize just enough to give it depth, while the baking powder keeps it light—no heavy, dense texture here. It’s the kind of dessert that makes you pause mid-slice.
- Party in a Roll: Slice it thin for elegant finger sandwiches, or roll it up with whipped cream for a showstopper. I’ve used it for birthdays, potlucks, and even a last-minute office treat—no one ever guesses it’s this simple. (They just ask for the recipe.)
- Budget Sweetness: Flour, sugar, butter—these are pantry staples you already own. A single batch stretches for days: freeze slices for quick breakfasts or stash them in the fridge for a midnight craving. Less waste, more happiness. (My wallet thanks me.)
Step-by-step instructions for Betty Crocker chocolate jelly roll
Here's how to create that iconic swirled chocolate cake with gooey filling—every layer perfect.
Prepare the Cake Batter
Preheat your oven to 350°F and line a 10x15-inch jelly roll pan with parchment paper. In a large mixing bowl, combine the 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. Sift the flour mixture twice to ensure a light, airy texture—this prevents dense cake.
In a separate bowl, beat the 1 cup unsalted butter until smooth, then add the 4 whole eggs one at a time, mixing well after each addition. Stir in the 0.5 cup milk and 1 tsp vanilla extract. Gradually add the dry ingredients to the wet, mixing just until combined—overmixing develops gluten, which makes the cake tough. The batter should be smooth but slightly thick.
Bake the Cake to Perfect Flatness
Pour the batter evenly into the prepared pan and spread it into the corners with a spatula. Bake for 10-12 minutes until the edges are golden and a toothpick inserted in the center comes out clean. The cake should spring back when gently pressed—this ensures it won’t crack when rolled.
Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with 0.25 cup powdered sugar. This step is critical—it creates a smooth surface for rolling and prevents sticking. Let it cool completely on the towel before proceeding.
Make the Chocolate Filling
In a saucepan, combine the 0.5 cup unsweetened cocoa powder, 0.5 cup water, 1 tbsp cornstarch, and 1 tbsp lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens to a glossy, pudding-like consistency—about 3-5 minutes. Remove from heat and stir in the 0.25 cup vegetable oil until fully incorporated.
Let the filling cool to room temperature while you prepare the cake. The filling should be thick enough to stay in place when spread but still smooth enough to swirl. If it thickens too much, whisk in a few drops of warm water to loosen.
Spread and Roll the Jelly Roll
Once the cake is completely cool, spread the chocolate filling evenly over the surface, leaving a ½-inch border along the edges. This border ensures the cake doesn’t tear when rolled. Use a spatula to smooth the filling, then carefully roll the cake from the long side, starting at the narrow edge.
As you roll, gently press down to help the filling adhere. The towel underneath prevents sticking and makes unrolling easier later. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour—this chilling step sets the filling and makes slicing clean cuts possible.
Dust and Serve
Unwrap the chilled jelly roll and carefully unroll it onto a serving platter. Dust the top generously with the remaining 1.25 cups powdered sugar (the 1.5 cups total minus the 0.25 cup used earlier) using a fine-mesh sieve. This creates that classic, snowy appearance.
Slice into 8 equal pieces with a sharp, serrated knife dipped in hot water and wiped dry between cuts. The hot water ensures clean, smooth slices every time. Serve immediately for the gooiest texture, or store covered at room temperature for up to 2 days. Enjoy the perfect balance of tender cake and rich chocolate filling!
Pro Tips For Making Betty Crocker Chocolate Jelly Roll
- Preheat Pan to 350°F: DESCRIPTION:
- Whisk Eggs Until Ribbon Stage: DESCRIPTION:
- Skip Overmixing the Batter: DESCRIPTION:
- Brush Layers with Simple Syrup: DESCRIPTION:
Storing and reheating this dish
Room-Temp Storage
Your freshly assembled jelly roll stays best at room temperature for up to 2 days when wrapped tightly in plastic wrap. I like to place it in an airtight container lined with parchment paper to prevent sticking.
The cake maintains its moisture while the chocolate filling remains gooey—just bring it to room temperature for 30 minutes before serving. The powdered sugar dusting adds that classic snowy look while keeping the dessert fresh-tasting. 🌟
Refrigerator Refresh
For longer storage, refrigerate the jelly roll for up to 5 days—the filling actually improves overnight! Wrap it securely in plastic wrap, then place in an airtight container. When ready to serve, let it sit at room temperature for 1-2 hours to soften the cake slightly.
I often make this ahead for parties and find the chilled version holds its shape beautifully when sliced. The cold temperature also prevents the filling from oozing too much during transport.
Freezing Fails
Unfortunately, freezing isn't recommended for jelly rolls—the cake becomes dry and crumbly while the filling can separate. If you must freeze, bake the cake and jelly separately, then assemble right before serving. The texture won't be ideal, but it's better than nothing for last-minute prep.
For best results, stick to room temperature or refrigerator storage where the cake stays tender and the filling remains luscious. 💫
Reheating Secrets
If your jelly roll has been refrigerated, warm it gently before serving. Place it in a 200°F oven for 10-15 minutes covered with foil to prevent drying. The heat reactivates the filling's gooey texture without overcooking the cake.
For microwave reheating, use 30-second intervals on low power until warmed through—this prevents soggy layers. Always check for even heating before slicing to maintain those perfect swirls.
Make-Ahead Magic
Prepare the cake batter and jelly filling up to 24 hours ahead—store them separately in airtight containers. Assemble the jelly roll just before serving for the freshest texture.
I often bake the cake in the morning, make the filling in the afternoon, and assemble it right before dinner guests arrive. This strategy saves time while keeping the dessert restaurant-quality. The key is keeping both components at room temperature until assembly to ensure proper texture.
Serving Tips
For clean slices, use a serrated knife dipped in hot water and wiped dry between cuts. The hot water prevents crumbs and ensures smooth edges every time. Serve jelly roll on a chilled platter for elegant presentation—it helps the powdered sugar dusting stay in place.
Pair with vanilla ice cream or fresh berries for a complete dessert experience. The contrast of cold ice cream with the warm cake makes each bite unforgettable! ✨
Nutrition facts
Frequently asked questions
Why does my jelly roll crack when I try to roll it?
The most common reason is that the cake wasn't cooled completely before spreading the filling. Always let it cool 10-15 minutes on the towel before handling. Another issue could be overmixing the batter—this creates gluten, making the cake tough and prone to cracking. Mix just until combined for a tender crumb that rolls smoothly.
Can I use store-bought chocolate pudding instead of homemade jelly?
Yes! Instant chocolate pudding mix works perfectly—just prepare it according to package instructions and let it cool to room temperature. For extra gooeyness, add 1 tablespoon cornstarch to the pudding mix before cooking. The texture will be similar to the homemade version, though slightly firmer. This shortcut saves time while keeping that signature swirl effect.
How do I get clean slices without crumbs?
Use a serrated knife and dip it in hot water between each cut, then wipe dry. The hot water softens the cake fibers, creating cleaner edges. For extra precision, chill the jelly roll for 30 minutes before slicing—this firms up the cake slightly. Always slice against the grain of the cake layers for the smoothest results.
What's the best way to make this jelly roll ahead of time?
Prepare the cake batter and jelly filling separately up to 24 hours ahead, storing them in airtight containers. Assemble right before serving for the freshest texture. If you must refrigerate the assembled roll, let it sit at room temperature for 1-2 hours before slicing to restore the cake's tenderness. The filling will still be gooey but slightly firmer after chilling.
Can I make this jelly roll without a jelly roll pan?
Use a 9x13-inch baking dish lined with parchment paper. The cake will be slightly thicker, so bake for 8-10 minutes at 350°F until a toothpick comes out clean. For rolling, use a long piece of parchment paper to help lift and shape the cake. The key is to keep the cake thin enough to roll without tearing—aim for about ¼-inch thickness when baked.