Costco Copycat: Indulge in Little Debbie Cake Roll Bliss (Homemade!)

Craving that nostalgic, creamy, chocolatey goodness of Little Debbie Cake Rolls, but want a bigger, better version? Look no further! This Costco copycat recipe delivers all the familiar flavors in a generous, homemade cake roll that’s perfect for sharing (or not!). We’re talking moist chocolate cake, a luscious vanilla cream filling, and a rich chocolate coating – all made from scratch. This recipe breaks down each step, ensuring even beginner bakers can achieve cake roll perfection. Say goodbye to those individually wrapped treats and hello to a show-stopping dessert that will impress everyone!

Why Make a Homemade Cake Roll?

You might be thinking, “Why go to all the trouble when I can just buy a box of Little Debbie Cake Rolls?” Well, here’s why:

* **Taste:** Homemade always tastes better! You control the ingredients, using fresh, high-quality components that elevate the flavor profile. The difference is truly noticeable.
* **Size:** This recipe creates a Costco-sized cake roll, meaning you get more bang for your buck (and more cake for your tummy!).
* **Customization:** You can tweak the recipe to suit your preferences. Want a darker chocolate cake? Add more cocoa powder! Prefer a different filling? Go for it! The possibilities are endless.
* **Fun!** Baking is a rewarding activity. It’s a great way to de-stress, get creative, and impress your friends and family.
* **No Preservatives:** When you make it yourself, you know exactly what goes into it. You can avoid artificial flavors, preservatives, and other unwanted additives.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This recipe is divided into three main components: the chocolate cake, the vanilla cream filling, and the chocolate coating.

For the Chocolate Cake:

* 1 ½ cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* ¾ teaspoon baking soda
* ¾ teaspoon salt
* 1 ½ cups granulated sugar
* ¾ cup vegetable oil
* 1 ½ teaspoons vanilla extract
* 1 ½ cups buttermilk (or milk with 1 ½ tablespoons of lemon juice or white vinegar, let sit for 5 minutes)
* 3 large eggs
* ¾ cup hot coffee (or hot water)

For the Vanilla Cream Filling:

* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 3 tablespoons milk or heavy cream
* 2 teaspoons vanilla extract
* Pinch of salt

For the Chocolate Coating:

* 12 ounces semi-sweet chocolate chips
* 3 tablespoons vegetable oil

Equipment You’ll Need

* 10×15 inch jelly roll pan
* Parchment paper
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Small saucepan (for melting chocolate)
* Double boiler or heat-safe bowl (optional, for melting chocolate)
* Offset spatula or butter knife
* Clean kitchen towel

Step-by-Step Instructions

Now for the fun part! Let’s make this amazing Costco copycat cake roll.

Part 1: Baking the Chocolate Cake

1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease your 10×15 inch jelly roll pan well. Then, line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is crucial to prevent the cake from sticking.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder.
3. **Combine Wet Ingredients:** In a separate medium mixing bowl, whisk together the sugar, oil, vanilla extract, and buttermilk (or milk mixture). Mix until well combined.
4. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. **Add Hot Coffee (or Water):** Slowly pour in the hot coffee (or hot water) and mix until the batter is smooth and thin. The batter will be quite liquidy – don’t worry, that’s normal!
6. **Pour into Pan:** Pour the batter evenly into the prepared jelly roll pan. Spread it out with a spatula to ensure it reaches all corners.
7. **Bake:** Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this will make the cake dry and prone to cracking when rolled.
8. **Prepare for Rolling:** While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel.
9. **Invert and Roll:** As soon as the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the cake up tightly in the towel. Don’t worry if it cracks a little bit; that’s okay. Let the cake cool completely in the towel, seam-side down. This will help it retain its shape and prevent it from cracking when you fill it.

Part 2: Making the Vanilla Cream Filling

1. **Cream the Butter:** In a large mixing bowl, beat the softened butter with an electric mixer until it is light and fluffy. This usually takes about 3-5 minutes.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Be sure to scrape down the sides of the bowl as needed.
3. **Add Milk, Vanilla, and Salt:** Add the milk (or heavy cream), vanilla extract, and salt. Beat on medium speed until the filling is smooth and creamy. Adjust the amount of milk to reach your desired consistency. If the filling is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Part 3: Assembling the Cake Roll

1. **Unroll the Cake:** Once the cake is completely cool, carefully unroll it from the towel. Be gentle, as the cake can be fragile.
2. **Spread the Filling:** Spread the vanilla cream filling evenly over the cake, leaving about ½ inch border along one of the long edges. This will prevent the filling from squeezing out when you roll it up.
3. **Reroll the Cake:** Starting from the edge with the filling, gently reroll the cake. Use the towel to help you keep it tight and even. Once rolled, wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the filling to set and the cake to firm up, making it easier to slice.

Part 4: Making the Chocolate Coating

1. **Melt the Chocolate:** In a small saucepan, combine the chocolate chips and vegetable oil. Melt over low heat, stirring constantly, until the chocolate is smooth and glossy. Alternatively, you can melt the chocolate in a double boiler or in a heat-safe bowl set over a simmering pot of water. Be careful not to let the bottom of the bowl touch the water. The vegetable oil helps to thin the chocolate and gives it a nice shine.
2. **Coat the Cake Roll:** Remove the cake roll from the refrigerator and unwrap it. Place it on a wire rack set over a baking sheet (to catch any drips). Pour the melted chocolate over the cake roll, using an offset spatula or butter knife to spread it evenly. Make sure the entire cake roll is coated.
3. **Chill:** Refrigerate the cake roll for at least 30 minutes, or until the chocolate coating is set.
4. **Slice and Serve:** Once the chocolate is set, use a sharp knife to trim the ends of the cake roll for a clean look. Slice the cake roll into 1-inch thick slices. Serve chilled and enjoy!

Tips for Success

* **Don’t Overbake:** Overbaking the cake is the biggest mistake you can make. A dry cake will crack and break when rolled. Keep a close eye on the cake while it’s in the oven and remove it as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs.
* **Cool Completely:** Make sure the cake is completely cool before filling it. Warm cake will melt the filling and make it difficult to roll.
* **Use Parchment Paper:** Lining the pan with parchment paper is essential for easy removal. The overhang makes it easy to lift the cake out of the pan without tearing it.
* **Generously Dust the Towel:** Don’t skimp on the powdered sugar when dusting the towel. This will prevent the cake from sticking and tearing.
* **Refrigerate Thoroughly:** Refrigerating the cake roll after filling and coating is crucial for allowing the filling and chocolate to set. This will make it easier to slice and serve.
* **Use a Sharp Knife:** A sharp knife is essential for slicing the cake roll cleanly. A dull knife will tear the cake and make it look messy.
* **Experiment with Flavors:** Feel free to experiment with different flavors and fillings. You could try adding coffee extract to the cake batter for a mocha flavor, or using a peanut butter filling instead of vanilla cream.

Variations and Substitutions

* **Different Filling:** Try a peanut butter cream filling by substituting some of the butter with peanut butter. You could also add chocolate chips to the filling for extra indulgence. Other filling options include Nutella, raspberry jam, or a cream cheese frosting.
* **Different Coating:** Instead of chocolate, you could use a white chocolate coating or a caramel drizzle. You could also sprinkle chopped nuts or sprinkles over the coating for added texture and visual appeal.
* **Gluten-Free:** To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for best results.
* **Dairy-Free:** To make this recipe dairy-free, use dairy-free butter, milk, and chocolate chips. You can also find dairy-free cream cheese for the filling.
* **Add Nuts:** Sprinkle chopped walnuts, pecans, or almonds over the chocolate coating before it sets.

Serving Suggestions

* Serve chilled as a dessert or snack.
* Pair with a glass of milk, coffee, or tea.
* Top with fresh berries or whipped cream for an extra touch.
* Serve as part of a dessert platter at a party or gathering.

Storage Instructions

Store the cake roll in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake roll for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Nutritional Information (Approximate)

* Calories: Approximately 350-400 per slice (depending on slice size and ingredients used)
* Fat: 20-25 grams
* Carbohydrates: 40-45 grams
* Protein: 3-5 grams

**Disclaimer:** This is an approximate nutritional breakdown and can vary depending on the specific ingredients used.

Conclusion

This Costco copycat Little Debbie Cake Roll recipe is a fun and rewarding baking project that will satisfy your sweet tooth and impress your friends and family. With its moist chocolate cake, creamy vanilla filling, and rich chocolate coating, this homemade version is even better than the original! So, gather your ingredients, follow the steps, and get ready to indulge in cake roll bliss!

Enjoy baking and happy indulging!