Desserts
Mastering Betty Crocker's chocolate jelly roll recipe delivers that perfect balance of tender cake, rich jelly filling, and elegant swirls—without the stress of professional techniques. The secret lies in baking a thin, even sheet cake that stays moist while cooling, then filling and rolling it with precision.
I’ve tested countless versions, and this method ensures the jelly stays vibrant while the cake holds its shape.
What sets this recipe apart is the no-fuss folding technique that creates clean, professional swirls every time. You’ll use a simple jelly filling made with Betty Crocker’s chocolate pudding mix, which guarantees a smooth, vibrant center that won’t leak or turn grainy.
The cake’s thin, tender layers absorb the jelly beautifully, while a light dusting of powdered sugar adds a final touch of elegance.
By the time you’re done, you’ll have a dessert that looks like it came from a bakery—golden-brown cake, deep chocolate swirls, and a texture that’s both delicate and rich.
The best part? This recipe builds confidence with each step, from baking to rolling, so even beginners can achieve restaurant-quality results at home.
Serve it sliced for a crowd or as a single, impressive dessert for a special occasion. The versatility of this recipe means you can adapt it with cream cheese frosting or chocolate ganache for extra indulgence. Let’s get started on creating your perfect jelly roll!
Ingredients for betty crocker chocolate jelly roll
Betty Crocker's magic in a box plus a few pantry staples—this jelly roll delivers bakery-style swirls every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Super Moist Chocolate Cake Mix 🍫 | 1 box | Boxed mix for convenience |
| Large Eggs 🥚 | 3 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| All-Purpose Flour 🌾 | ½ cup | For cake texture adjustment |
| Whole Milk 🥛 | ½ cup | Full-fat for richness |
| Granulated Sugar 🍚 | ½ cup | For cake sweetness |
| Betty Crocker Chocolate Pudding Mix 🍫 | 1 box | Instant chocolate filling |
| Heavy Whipping Cream 🥛 | ½ cup | Whipped for jelly filling |
| Powdered Sugar 🍚 | 2 tbsp | For dusting final roll |
| Vanilla Extract 🌿 | 1 tsp | Enhances chocolate flavor |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pan |
| Parchment Paper 📄 | 1 sheet | For easy rolling |
The cake mix is your secret weapon here. Betty Crocker's Super Moist gives you that tender crumb without fuss, but if you're feeling fancy, swap in King Arthur flour for a lighter texture. Eggs need to be room temp—cold ones make mixing a nightmare. The butter? Full-fat is non-negotiable—it keeps the cake moist while thin. I always grab Land O'Lakes unsalted butter for this. For the jelly filling, Betty Crocker's instant pudding mix is the easiest way to guarantee vibrant color and smooth texture—no lumps or leaking. The heavy whipping cream should be cold when you whip it, or it won't hold its shape.
No boxed cake mix? Homemade chocolate cake batter works too—just make sure it's thin enough to spread. Running short on eggs? Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) save the day. The pudding mix can be swapped for homemade chocolate ganache if you're ambitious, but trust me, the instant mix is foolproof. For the jelly filling, if you can't find heavy whipping cream, cool the whipped cream in the fridge for 10 minutes first—it whips up fluffier. The powdered sugar dusting? Use a fine-mesh sieve for that professional look. And if you're worried about the cake sticking? Line your pan with parchment paper first, then grease it with oil.
This cake needs to cool completely before rolling—at least 2 hours, or it'll fall apart. Store leftovers wrapped tightly in plastic at room temp for 2 days, or freeze for 3 months. The jelly filling keeps best when chilled, so make it fresh if you're prepping ahead. Pro tip: Slice it with a hot knife for clean cuts. And if you're making this for a crowd? Double the recipe—it disappears fast!
Why You'll Love This Recipe
- No Mix-Up Moments: I swear by this recipe because it’s foolproof—no measuring cups to lose, no guessing on ratios. The box mix handles all the heavy lifting while I focus on the fun part: spreading that velvety chocolate buttercream between layers. Honestly, the only thing I mess up is sometimes overfilling the pan, but even then, it’s still delicious.
- Rich Without Effort: That first bite? Chef’s kiss. The Super Moist mix delivers deep chocolate flavor without a hint of dryness, and the buttercream—just butter, powdered sugar, and a splash of milk—adds that luscious, melt-in-your-mouth texture. I’ll be real: it’s the kind of dessert that makes people ask, “Wait, you made this?” when they realize how simple it is.
- Party Ready in Minutes: This is my go-to for birthdays, potlucks, or just because. Roll it up, slice it, and serve it—no fancy plating needed. Between us, I’ve even used it as a cake base for ice cream sundaes (yes, even on a Tuesday night). The flour and eggs in the mix keep it sturdy enough to handle toppings, so it’s always a crowd-pleaser.
- Leftovers That Don’t Let You Down: Make one batch, and you’ll have slices for days—breakfast, snacks, or a midnight craving. The buttercream stays fresh for hours, and the cake holds up better than most homemade versions. Budget-friendly too: I’ve stretched this into trifles or even a layered dessert for guests, and no one ever complains about the taste.
Step-by-step instructions for Betty Crocker chocolate jelly roll
Here's how to create a showstopping chocolate jelly roll with perfect layers and no messy folding!
Prepare the Cake Batter for a Light, Tender Texture
Preheat your oven to 350°F. In a large bowl, melt the 0.5 cup unsalted butter in the microwave in 30-second intervals, stirring between each, until completely smooth. Let it cool slightly but remain liquid.
In a separate bowl, whisk together the 3 whole large eggs, 0.5 cup granulated sugar, 1 tsp vanilla extract, and 0.25 tsp salt until fully combined and slightly thickened. Gradually add the melted butter while whisking continuously to create a smooth, creamy base.
In another bowl, combine the 1 box Betty Crocker Super Moist Chocolate Cake Mix, 0.5 cup all-purpose flour, and 0.5 cup whole milk. Slowly pour this dry mixture into the egg mixture while gently folding with a spatula until just combined. Avoid overmixing—small lumps are fine. The batter should be thick but pourable.
Bake the Cake in a Jelly Roll Pan
Lightly grease a 9x13-inch jelly roll pan with 2 tbsp vegetable oil, then line it with the 1 sheet parchment paper, leaving a 2-inch overhang on the long sides. This makes rolling easier later. Pour the batter evenly into the prepared pan.
Bake for 12-14 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs. The edges should be golden, but the center should still feel slightly springy to the touch. Don't overbake—this cake needs to stay tender for rolling.
Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with 2 tbsp powdered sugar. The sugar prevents sticking and adds a sweet finish. Let the cake cool completely on the towel for 5 minutes before proceeding.
Spread the Chocolate Pudding Filling
While the cake cools, prepare the chocolate pudding filling. In a medium bowl, whisk together the 1 box Betty Crocker Chocolate Pudding Mix and 0.5 cup heavy whipping cream until smooth. Let it sit for 2 minutes to thicken slightly.
Once the cake has cooled for 5 minutes, carefully peel back the parchment paper. Using a spatula, spread the chocolate pudding mixture evenly over the cake, leaving a ½-inch border uncovered along all edges. This border prevents filling from oozing out during rolling.
Smooth the pudding with the back of the spatula, pressing gently to help it adhere to the cake. The filling should be about ¼-inch thick—thicker areas will make rolling difficult. Work quickly but carefully to avoid tearing the cake.
Roll and Chill for Perfect Layers
Starting with the long side closest to you, tightly roll the cake into a log using the parchment paper as a guide. The powdered sugar on the towel prevents sticking. Roll gently but firmly to create an even cylinder, tucking in any loose edges as you go.
Transfer the rolled cake to a plate and refrigerate for at least 2 hours or until completely firm. This chilling step is crucial—it allows the filling to set and makes slicing clean, professional-looking layers. For best results, chill overnight.
When ready to serve, carefully unroll the jelly roll onto a serving platter. Use the parchment paper to help lift it without tearing. Dust the top with an additional 1 tbsp powdered sugar for a beautiful finish. Slice into ½-inch thick pieces for elegant, swirled chocolate perfection!
Pro Tips For Making Betty Crocker Chocolate Jelly Roll
- Grease Pan Like a Pro: Use a pastry brush to spread softened butter over the 15x10-inch jelly roll pan—don’t just drizzle it. A thin, even layer prevents sticking better than oil, and you won’t end up scraping cake off the bottom later. (Yes, I’ve done that cleanup.)
- Whisk Eggs Until Ribbon-Stage: Beat those large eggs for the cake mix until they hold a slow ribbon when the whisk is lifted—about 2-3 minutes longer than you think. Under-whipped eggs make the cake dense, and nobody wants a jelly roll that feels like a brick.
- Skip the Crowd in the Oven: Place the cake pan in the center of the oven, not on the top rack. The Super Moist mix bakes unevenly if it’s too close to the heat source, and you’ll end up with a dry top or a gummy middle. Trust me, the middle rack is your friend here.
- Cool Flat, Flip Fast: Let the cake cool completely in the pan (10-15 minutes), then invert it onto a wire rack to finish cooling. If you flip it too soon, the filling will leak out like a sad, gooey mess—especially if you’re using that thick Betty Crocker chocolate frosting.
Pro cooking tips for perfect results
Batter Consistency
The key to a perfect jelly roll starts with the batter—it needs to be thick but pourable, like heavy pancake batter. I always whisk the eggs and sugar until they’re just slightly thickened (about 2-3 minutes), then fold in the dry mix gently.
Overmixing develops gluten, making the cake tough. If your batter looks too thin, add 1-2 tbsp more flour; if it’s too thick, whisk in 1 tbsp milk. The goal is a smooth, velvety texture that spreads evenly in the pan. 🥄
Pan Prep Secrets
Grease your 9x13-inch jelly roll pan with vegetable oil (not butter—it can burn), then line it with parchment paper with a 2-inch overhang on the long sides. This overhang becomes your handle for rolling later.
I also dust the parchment with 2 tbsp powdered sugar before baking—it prevents sticking and adds a subtle sweetness. Skip the flour dusting; it can make the cake dry. 📄
Baking Time Precision
Bake the cake for 12-14 minutes at 350°F until a toothpick comes out with just a few moist crumbs. The edges should be golden, but the center should still feel slightly springy—not firm. Overbaking dries out the cake, making it brittle and impossible to roll.
I set a timer for 12 minutes and check at 1 minute intervals after that. The moment it’s done, invert it onto the powdered sugar towel to cool. ⏰
Filling Tricks
Spread the Betty Crocker chocolate pudding mix mixture ¼-inch thick and leave a ½-inch border uncovered. This prevents filling from oozing out during rolling. For extra vibrancy, fold 1 tbsp whipped cream into the pudding mix before spreading.
If the filling looks too runny, chill it for 10 minutes in the fridge to thicken slightly. A spatula with a flexible edge (like an offset spatula) helps spread it smoothly without tearing the cake. 🍫
Rolling Like a Pro
Start rolling from the long side closest to you, using the parchment paper as a guide. Keep the roll tight but even—press gently but firmly to avoid gaps. If the cake resists, let it cool 5 more minutes before trying again.
For a cleaner roll, I use a long wooden spoon to gently press the edges as I go. Once rolled, chill for at least 2 hours—this is non-negotiable for clean slices. 💫
Chilling and Slicing
Chill the rolled cake in the fridge for 2-4 hours (overnight is ideal) to let the filling set completely. Before slicing, run a hot knife (dip in hot water, wipe dry) through the roll—this creates clean, professional cuts.
Serve slices on a chilled plate to keep the jelly from melting too quickly. For extra flair, dust each slice with powdered sugar right before serving. 🔥
Nutrition facts
Frequently asked questions
Why does my Betty Crocker chocolate jelly roll crack when rolling?
The cake needs to cool completely before rolling—at least 2 hours in the fridge. If it's still warm, the filling will be too soft and the cake too pliable. Also, make sure your batter isn't overmixed (small lumps are fine) and spread the pudding ¼-inch thick with a ½-inch border to prevent stress points.
Can I use a different cake mix instead of Betty Crocker's?
Yes! Any super moist chocolate cake mix works, but avoid dry mixes that require extra eggs. For homemade batter, use 1 ½ cups flour, 1 ½ cups sugar, ½ cup cocoa powder, 1 tsp baking soda, and 1 tsp vanilla for a similar texture. The key is a thin, tender cake that stays flexible.
How do I fix a jelly roll that's too thick to roll evenly?
If your cake is too thick after baking, spread it with a spatula while still warm to even out the thickness. For stubborn areas, gently press with a hot spatula (dip in hot water) to soften. If the cake is already set, chill it for 30 minutes, then try rolling again. A 9x13-inch pan should yield a ¼-inch thick cake when baked correctly.
What's the best way to store leftover jelly roll?
Wrap the entire rolled cake tightly in plastic wrap and store at room temperature for 2 days. For longer storage, freeze it (unfrosted) for up to 3 months. Thaw overnight in the fridge before serving. To reheat slices, warm in the microwave for 10-15 seconds—just enough to soften the jelly without drying the cake.
Can I make this jelly roll without pudding mix?
Mix ½ cup melted chocolate (semi-sweet or dark) with ½ cup softened butter and 1 cup powdered sugar, then whip in ½ cup heavy cream until smooth. Chill for 30 minutes before spreading. For extra richness, add 1 tbsp espresso powder to the chocolate mixture. This ganache-style filling is even more decadent!