French Silk Cake Roll

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French Silk Cake Roll is a decadent dessert that combines the rich creaminess of French silk pie filling with a light and fluffy cake roll. It’s a stunning dessert that’s perfect for special occasions or whenever you’re craving something indulgent. Here’s how to make it:


For the Chocolate Cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

For the French Silk Filling:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract

For Garnish:

  • Whipped cream
  • Chocolate shavings or cocoa powder


  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Make the Chocolate Cake: In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale. Stir in the vanilla extract. In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until well combined.
  3. Beat Egg Whites: In another clean mixing bowl, beat the egg whites with the remaining 1/4 cup of granulated sugar until stiff peaks form.
  4. Fold Ingredients Together: Gently fold the beaten egg whites into the chocolate mixture until no streaks remain. Be careful not to deflate the egg whites.
  5. Spread Batter: Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
  6. Roll the Cake: While the cake is still warm, loosen the edges with a knife and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper. Starting from one of the short sides, roll the cake and towel together into a tight spiral. Place it seam side down on a wire rack to cool completely.
  7. Make the French Silk Filling: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Gradually add the melted and cooled chocolate, beating until smooth and creamy. Stir in the vanilla extract until well combined.
  8. Unroll the Cake: Carefully unroll the cooled cake from the towel. Spread the French silk filling evenly over the cake, leaving a small border around the edges.
  9. Roll the Cake: Roll the cake back up, starting from the same short side, without the towel this time. Use the parchment paper to help lift and guide the cake as you roll it. Place it seam side down on a serving platter.
  10. Chill and Garnish: Chill the cake roll in the refrigerator for at least 1-2 hours to set the filling. Before serving, garnish with whipped cream and chocolate shavings or a dusting of cocoa powder.
  11. Slice and Serve: Use a sharp knife to slice the cake roll into servings. Serve and enjoy the rich and creamy French silk filling wrapped in a light and fluffy chocolate cake!


  • Make sure the melted chocolate is cooled to room temperature before adding it to the butter and sugar mixture to prevent it from seizing.
  • Be gentle when rolling and unrolling the cake to avoid cracking.
  • For added flavor, you can add a splash of rum or coffee liqueur to the French silk filling.
  • Store any leftovers in the refrigerator, tightly covered, for up to 3-4 days.

Conclusion: French Silk Cake Roll is an elegant and indulgent dessert that’s sure to impress your guests. With its velvety French silk filling and light and fluffy chocolate cake, it’s a delightful treat for any occasion. Enjoy the luxurious flavors of this exquisite dessert!