Vanilla Roll Cake with Chocolate Filling Brazilian Brigadeiro
This Vanilla Roll Cake with Chocolate Filling Brazilian Brigadeiro is a delightful combination of fluffy vanilla cake and rich chocolate cream. Learn how to create this scrumptious and delicious treat that will satisfy your sweet tooth. Get ready for a baking adventure that’s sure to impress!
I’ve done this recipe since I’m a teen I remember many times making it and learning with my mom. I don’t know why I hadn’t shared it before!
This Chocolate Filled Vanilla Roll Cake is super easy to make and gosh it’s so good! It’s perfect for any occasion and it doesn’t take much to make it.
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Table of Contents
Vanilla Roll Cake with CHOCOLATE Cream Brazilian Brigadeiro
This roll cake dessert is perfect for sharing at parties with friends or enjoying during a cozy weekend at home.
Surprisingly, it’s much easier to make than you might think! We’ve got a couple of tricks up our sleeves, which we’ll share in this recipe.
Don’t forget, you can get creative with the filling—try dense jam, pastry cream, cream cheese filling, chocolate ganage, Nutella, or even custard or whipped cream filling. We hope you love our idea, and if you give it a try, be sure to share a photo with us on our social media channels!
How to make this Chocolate Vanilla Roll Cake
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Ingredients:
Cake
- Eggs
- All-purpose flour
- Baking powder
- Granulated sugar
- Vanilla extract
- A pinch of salt
Chocolate cream:
- Sweetened Condensed milk
- Chocolate powder {like Nesquik}
- Cocoa powder {unsweetened}
- Butter.
Directions:
Cake
1. Pre-heat the oven to 350ºF (180ºC) and grease a 10 x 15 x 1-inch jellyroll pan or 9 x 13 x 2-inch baking dish. I used 9 x 13 x 2 Pyrex because I didn’t have any other at the moment.
2. In an electric mixer with the whisk attachment, beat the egg whites (keep the egg yolks in a medium or small bowl) in a medium-big bowl {with a whisk or a stand mixer} until it forms hard peaks.
3. In the meantime, in a medium bowl, mix the yolks, sugar and vanilla with a spoon and add it to the egg whites while beating.
4. Mix flour and baking powder.
5. Set the mixer to low speed. Sift the flour into the egg mixture and mix for no more than a minute until well combined.
6. Turn off the mixer.
7. Pour batter into the baking pan or jellyroll pan and bake for about 20 minutes.
It will grow just a little and it will get golden-brown.
8. As soon as you get it out of the oven unmold it and wrap it with a damp {not completely wet} towel.
9. Cover the other side with parchment paper and roll it carefully with the towel and let it stand for a few minutes until it cools.
What this does is keep the cake moist and make it easier to roll and unroll.
If you know other methods feel free to share them with us… always good to know something new!
Chocolate cream Filling:
10. In a medium pan, pour the condensed milk and the butter over low-medium heat. Mix it well while the butter melts.
11. Add in the chocolates.
12. Bring to a simmer over low heat while constantly mixing with a wooden spoon or whisk to avoid scorching until it’s thickened. It is supposed to be thick as a pudding or mousse.
13. Once ready, set it aside until it cools.
13. Once both cake and chocolate cream are cool, gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake.
14. Spread all the chocolate cream all over the cake.
15. Roll the cake again, of course, this time without the towel.
16. Place it on a cute plate and decorate it. I used icing sugar and chocolate syrup!
17. Refrigerate the cake until ready to serve.
18. If you want it a little fancier, add some whipped cream swirls and strawberries as garnish right before serving.
19. Serve and Enjoy!
Tadaaaa!
BAKING TIPS
As my friend Mary Ellen suggests, m it’s better to make sure you are using an actual jelly roll pan. Cookie sheets or Pyrex will most likely not produce the cake you want.
Don’t overcook the cake, it will dry out and won’t roll properly.
Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.
Make sure to wrap the cake in the towel right out of the oven to prevent a risk of cracking when unrolling and rolling for the second time.
Tea towels are usually the best option to roll the cake.
Instead of using a towel when rolling this cake, you can also use parchment paper. It’s very convenient and a great alternative to a towel.
Make sure you use a towel that does not use any fabric softener. It will transfer it to the cake and cause the flavor to be weird.
What do you think??? Yummy or what???
Alternative and Substitution
- You can use cream cheese frosting or whipped cream to fill your cake roll instead.
- You can also substitute half amount of white sugar for brown sugar.
- Also, you can use other types of syrup like dulce de leche.
Storing and Freezer
You can store any leftovers in an airtight container in the refrigerator for up to 1 week.
You can freeze the cake roll before you add toppings for up to 3 months wrapping the cake roll in plastic wrap and aluminum foil.
Thaw before topping and slicing.
Frequently Asked Questions
To be honest, no. Cookie sheets will most likely not produce the cake you want. A jelly roll pan is smaller than a cookie sheet and it has a rolled edge to help contain the batter. We used a 15x10x1-sized jelly roll pan.
Make sure to use parchment paper to line your baking sheet. this helps make sure that the cake won’t get stuck in the pan. Don’t overbake it. When it’s done baking, you want to immediately roll it up so that the cake takes the roll shape while it’s still warm. Always use powdered sugar on your towel. And lastly, let it cool completely before unrolling and adding the filling.
This simple roll cake roll recipe can be frozen without any filling and toppings, well-wrapped, for up to three months.
More delicious desserts to try
If you enjoyed this delicious Banana Cake Roll recipe, you might also love these other amazing dessert recipes too:
🥣 Recipe
Vanilla Roll Cake with Chocolate Filling Brazilian Brigadeiro
Equipment
- Electric mixer
Ingredients
CAKE
- 4 eggs
- 1 cup of All-purpose flour
- 1/3 tsp baking powder
- 1 cup of sugar
- 1 tsp. vanilla extract
- A pinch of salt
CHOCOLATE CREAM:
- 1 can of Sweetened Condensed milk
- 4 tbsp of chocolate powder {like Nesquik}
- 1 tbsp chocolate powder {unsweetened}
- 1 tsp of butter.
Instructions
- Pre-heat the oven to 350ºF (180ºC) and grease a 10 x 15 x 1-inch jellyroll pan or 9 x 13 x 2-inch baking dish. I used 9 x 13 x 2 Pyrex because I didn’t have any other at the moment.
- Beat the egg whites (keep the yolks in a medium or small bowl) in a medium-big bowl {with a whisk or a stand mixer} until it forms hard peaks.
- In the meantime, in a medium bowl, mix the yolks, sugar and vanilla with a spoon and add it to the egg whites while beating.
- Mix flour and baking powder.
- Set the mixer to low speed. Sift the flour into the egg mixture and mix for no more than a minute until well combined.
- Turn off the mixer.
- Pour batter into the baking pan or jellyroll pan and bake for about 20 minutes.
- It will grow just a little and it will get golden-brown.
- As soon as you get it out of the oven unmold it and wrap it with a damp {not completely wet} towel.
- Cover the other side with parchment paper and roll it carefully with the towel and let it stand for a few minutes until it cools.
- What this does is keep the cake moist and make it easier to roll and unroll.
- If you know other methods feel free to share them with us… always good to know something new!
CHOCOLATE CREAM FILLING:
- In a medium pan, pour the condensed milk and the butter over low-medium heat. Mix it well while the butter melts.
- Add in the chocolates.
- Bring to a simmer over low heat while constantly mixing with a wooden spoon or whisk to avoid scorching until it’s thickened. It is supposed to be thick as a pudding or mousse.
- Once ready, set it aside until it cools.
- Once both cake and chocolate cream are cool, gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake.
- Spread all the chocolate cream all over the cake.
- Roll the cake again, of course, this time without the towel.
- Place it on a cute plate and decorate it. I used icing sugar and chocolate syrup!
- Refrigerate the cake until ready to serve.
- If you want it a little fancier, add some whipped cream swirls and strawberries as garnish right before serving.
- Serve and Enjoy!
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Til’ next time…
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