Looking for a fabulous, moist cake you can make ahead of time? You’ve got to try my Chocolate Strawberry Cake Roll!

There’s just something so satisfying about a cake roll. They’re just adorable and quite a bit lighter than a layer cake loaded with frosting. (Not that I don’t love layer cakes too!) This is the perfect cake to serve in the afternoon with coffee.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

I came up with this adorable old fashioned cake for my Bridgerton garden party and it was the star of the show. I love this recipe because it freezes perfectly. I made the cake weeks before the party, thawed it the night before, and just dusted it with some powdered sugar right before serving.

Get ready for it to be the year of the cake roll. I’m obsessed! I don’t know why I haven’t been freezing cake rolls for parties all these years.

Chocolate Strawberry Cake Roll

1/4 cup powdered sugar
4 eggs, separated
1/2 cup granulated sugar plus 1/3 cup , divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup dark cocoa powder (I love Hershey’s special dark)
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
Strawberry Cream Cheese Filling, recipe follows
Powdered sugar for dusting

1. Heat oven to 375°F. Grease a 15.5×10.5×1-inch jelly-roll pan, line with parchment paper, and grease paper. Spread a thin towel on the counter and sprinkle with a handful of powdered sugar.
2. Carefully separate eggs. Beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff peaks form. In a stand mixer, beat egg yolks and vanilla on medium speed about three minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for two additional minutes.
3. Whisk together flour, cocoa, cinnamon, baking powder, baking soda and salt in a small bowl. Add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gently fold beaten egg whites into mixture with a spatula just until the batter is uniform in color. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately invert onto prepared towel or parchment paper and peel off paper. Carefully roll cake with towel away from you starting at one of the narrow ends. Transfer to rack and cool completely.
5. Unroll cake, carefully spread Strawberry Cream Cheese Filling in the center, roll back up, and slice the ends off. Dust with powdered sugar. Store in the fridge or wrap tightly and freeze for later!

Strawberry Cream Cheese Filling

8 oz block cream cheese
6 Tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla
1 cup fresh strawberries, rinsed and dried

1. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Gently fold in chopped strawberries.