Jelly Roll Pan Cake
A rich chocolate jelly roll pan cake with moist texture and deep cocoa flavor, perfect for chocolate lovers and easy to serve at family gatherings or parties.
Ingredients
Instructions
- Mix together butter, oil, water, and buttermilk in a saucepan.
- Bring the mixture to a boil.
- Add eggs, vanilla, sugar, flour, cocoa, and chocolate pudding to the mixture and stir well.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 400°F for 15 minutes.
Tips & Substitutions
For a lighter texture, consider using half butter and half applesauce as a substitute for the stick of butter. If you don't have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This cake batter can be customized with nuts or chocolate chips for added flavor.
Serving Suggestions
This cake is delicious on its own but can be elevated by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a drizzle of chocolate sauce or fresh berries for a refreshing contrast. Consider serving it alongside coffee for a delightful dessert experience.
Storage & Reheating
Store any leftover Jelly Roll Pan Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jelly Roll Pan Cake contains roughly 1031 calories, with 24g protein, 93g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (155% of the Daily Value), iron (101% of the Daily Value), and potassium (71% of the Daily Value), and a good source of calcium. It also contributes 44g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this Jelly Roll Pan Cake a day in advance. Just bake it, let it cool completely, and then store it in an airtight container. It will stay moist and delicious. For best results, wait to add any toppings or frostings until just before serving.
Can I freeze this cake?
Absolutely! To freeze the Jelly Roll Pan Cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and bring it to room temperature before serving.
What can I do if the cake turns out too dry?
If your cake ends up dry, try serving it with a sauce or glaze to add moisture. A chocolate ganache or a simple syrup can help. Additionally, be sure to check your oven temperature with an oven thermometer as baking at too high a temperature can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).