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Patterned Chocolate Roll Cake

Patterned Chocolate Roll Cake with Milky Way Frosting

Course Dessert
Cuisine cake


For the pattern

  • 2 egg whites
  • ½ cup sugar
  • 3 tbsp softened butter
  • cup flour
  • icing colours of choice

Chocolate Cake

  • ½ cup flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp oil

Milky Way Frosting

  • ¾ cup whipping cream
  • 150 g milk chocolate (I prefer Dairy Milk)
  • 2 tbsp dulce de leche


  1. You will also need a 10 by 15 inch jelly roll pan, parchment paper, cooking spray and icing sugar.

For the pattern

  1. Whip the 2 egg whites for 3 minutes till they are nice and foamy, beat in the sugar then turn the mixer on low and add the flour and butter, mix till well combined

  2. Colour the batter according to the design - I divvied it into 4 

  3. Draw the design out onto a 10*15 piece of parchment paper 

  4. Trace over with an icing bag

  5. Freeze for 30 minutes

  6. Spray with cooking spray before adding the cake batter

Chocolate Cake

  1. Preheat the oven to 350 degrees

  2. Whisk the first four ingredients in a small bowl and set aside

  3. Beat the eggs and sugar on medium speed for 3 minutes

  4. Mix in the vanilla and oil

  5. Fold in the dry ingredients with a spatula till combined.

  6. Spread the cake batter over the frozen piped design after spraying it with cooking spray. 

  7. Bake for 9 minutes, check for doneness with a toothpick. Let is sit for 1-2 minutes

  8. Flip the cake on to a clean tea towel/parchment paper dusted with icing sugar

  9. Gently peel off the parchment to reveal your design 

  10. Now quickly dust a clean piece of parchment paper with icing sugar and flip the cake over so that the pattern is on the bottom

  11. Roll it up from the short end to create the roll shape and set aside to cool completely

Milky Way Frosting

  1. Break the chocolate into pieces and place in a medium sized bowl 

  2. Heat the cream till scalding and pour over the chocolate, stir until melted and smooth 

  3. Stir in the Dulce de Leche and refrigerate until cold

  4. Whip for 3-4 minutes on medium speed until the frosting is light in colour and pillowy.

  5. Gently unfurl the cake and spread all the frosting over the cake and roll it back up. Refrigerate for at least 2 hours then serve.

Recipe Notes

When I make this cake I like to do things in the following order

1.) Start the frosting by melting and combining the ingredients, refrigerate 

2.) Draw and Pipe the Pattern, Freeze

3.) Preheat oven

4.) Make the cake batter and bake

5.) Whip frosting

6.) Furl the cake into a roll by following the steps in the instructions

7.) Let the cake cool then fill and refrigerate.

6.) Fill + refrigerate