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Retro Rad Approved

Salted Caramel Chocolate Roll Cake

Chef Emily Ellyn’s Salted Caramel Chocolate Roll cake is a remix of the classic Swiss Roll Cake. This ultimate retro rad remix rolls a rich homemade chocolate cake around fluffy ricotta caramel cream.  The chocolate, caramel, and ricotta cream are a perfect pairing, and the sprinkle of flaky sea salt elevates the dish by enhancing the flavor and balancing the sweetness of this dessert.

Prep Time: 20 minutes

Cooking Time: 16 minutes 

Refrigeration Time: 20 minutes

Serves: Party Size

Yield: Two 13-inch x 9-inch x 1-inch jelly rolls or one 13-inch x 18-inch x 1-inch jelly roll




  • 1 cup all-purpose flour
  • ½ cup + extra for dusting unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs
  • ¼ cup + 2 tablespoons Frigo® Whole Milk Ricotta Cheese
  • 1 ½ cups white granulated sugar
  • ½ tablespoon pure vanilla extract
  • ½ cup butter, softened

Ricotta Filling:

  • ¾ cup Frigo® Whole Milk Ricotta Cheese
  • 1 (8-ounce) package cream cheese
  • ½ cup caramel sauce
  • 1 teaspoon caramel extract or pure vanilla extract
  • ½ teaspoon salt


  • 2 (7-ounce) package Baker's Real Milk Chocolate Dipping Chocolate
  • flaky sea salt


Preheat oven to 375°F. Line two 13-inch x 9-inch x 1-inch jelly roll baking pans with parchment paper and coat lightly with pan spray. Set aside. Place two clean tea towels slightly larger than the pan on the counter and coat generously with a dusting of cocoa powder.

In a medium-sized bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat together eggs, Frigo® Whole Milk Ricotta Cheese, sugar, and vanilla about 5 minutes until light and frothy. While continuing to beat slowly, add butter and beat until combined. Add flour mixture and mix until just blended.

Pour batter into prepared pans and spread evenly. Bake 14-16 minutes until cake springs back when gently touched. Allow cake to cool in the pan for 5 minutes until pan is warm to touch. Turn cake out on prepared towel dusted with cocoa powder. Remove parchment paper and let cool for an additional 2 minutes. Loosely roll the cake up in the towel starting with the short side. While wrapped in the tea towels allow cakes to cool completely.

Meanwhile in a medium bowl, beat Frigo® Whole Milk Ricotta Cheese and cream cheese until light and fluffy. Add caramel sauce and salt beating to combine. Place in the refrigerator until ready to fill cakes.

Carefully unroll the cooled cake. Transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat; it’s ok if the ends curl up a bit). Spread the ricotta caramel filling evenly over cake, leaving a ½ -inch border on all sides. Carefully re-roll the cake, gently peeling away the tea towel as you roll until you can completely remove it. Tightly wrap the chocolate roll in plastic wrap and refrigerate at least 20 minutes.

Set up one of the jelly roll pans with a wire rack set on top.

Working with one package at a time, follow the cooking directions on the Baker’s Real Milk Chocolate Dipping Chocolate. When the chocolate is melted and shiny, unwrap the cake and place it on a wire rack. Pour the melted chocolate over the top and with a pastry knife or rubber spatula spread the chocolate over the outside of the cake to evenly coat.

Transfer to a serving platter and sprinkle with flaky sea salt.

Refrigerate leftovers.