First came the Butterfinger cake, then the gummy bear cake. Today we’re continuing our candy cake series with this Rolo Cake!

In case you don’t know- Rolos are cone-shaped chocolate candy with a gooey caramel center.

My Rolo cake is made with moist chocolate cake layers, filled with decadent homemade caramel, and frosted with milk chocolate buttercream! It seriously looks and tastes JUST like a Rolo!!

How to Make This Rolo Cake

To make sure your Rolo cake is baked to perfection, let’s walk through each step of the process! You can also check out my video tutorial here.

Step 1: Make the Chocolate Cake Layers

Combine all the dry ingredients together in a large bowl. Pour in the wet ingredients and then whisk to combine.

Divide the batter evenly between the four, seven-inch, or 3, eight-inch pans and bake!

Once the cake layers are baked and cooled, use a serrated knife to level the top of each cake layer. Stack the cake layers on top of each other and trim in a slightly tapered shape to look like a Rolo candy.

Unstack the cake layers and cut a 2 1/2-inch circle from the center of the 2 middle cake layers with either a circle cutter or small knife. This will create a cavity in the middle of the cake for the caramel filling.

Step 2: Make Caramel Filling and Milk Chocolate Buttercream

In a saucepan over medium to medium-high heat gradually add in the sugar. When it reaches an amber color remove it from the heat.

Gradually mix in the butter, then stir in the heavy cream and salt. The mixture will thicken as it cools so don’t worry if it’s a bit thin at this stage. Transfer it into a clean container to cool completely.

Next, make the chocolate buttercream. This frosting can also be made in advance if needed and kept in the fridge for up to a month!

Mix the butter on a low speed until smooth, then mix in the cocoa powder, vanilla, and salt. Slowly mix in the powdered sugar and heavy cream. Scrape the sides of the bowl as needed.

Add in the melted milk chocolate and mix until the ingredients are incorporated, then set aside.

Step 3: Assembling this Rolo Cake

Stack and frost cake layers on a greaseproof cake board. Use a dab of chocolate buttercream to help stick the first cake layer to the board.

Spread an even layer of chocolate buttercream on each cake layer and stack the cake layers from largest to smallest.

The layers with cut out sections should be the 2nd and 3rd cake layers.

Once you’ve stacked and frosted the first three cake layers, fill the opening with all of the caramel filling.

Place the last cake layer on top and smooth a thin coat of buttercream around the whole cake.

Freeze the cake until the frosting is firm to the touch, then cover the cake with a second layer of chocolate buttercream. Smooth using a bench scraper and offset spatula.

Make a ring on top of the cake with a large offset spatula to look like the top of a Rolo, then enjoy!

Swaps & Substitutions: Chocolate Cake

• Granulated Sugar – I don’t recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Eggs – This recipe uses large eggs. If you have an egg allergy you can try using a vegan egg replacer.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Unsweetened Cocoa Powder – I prefer using regular baking cocoa in this recipe, but you can also use Dutch-processed or black cocoa powder.

Substitutions & Swaps: Milk Chocolate Buttercream

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting. However, I recommend using about half the amount the recipe calls for.
• Milk Chocolate Chips – I used milk chocolate chips but you can use baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use semi-sweet or dark chocolate if you have a strong preference.

Tips for Making the Best Rolo Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour. Spoon into the cup measure, then level or use a kitchen scale to measure your dry ingredients.
• Properly cream together the butter and sugar. Mix for at least 2 minutes, or until the mixture becomes lighter in color. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. This helps your cake layers bake to the same height and bake more evenly.
• Bang your cake pans on the counter before putting them in the oven. It brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Let the melted chocolate sit at room temperature for about 10 minutes before adding it into the frosting. If you add it in straight out of the microwave, it can melt your frosting and make it hard to use.
• Chill your cake layers in the freezer for about 20 minutes before assembling this cake. It makes it so much easier to stack and frost them!

Making this Rolo Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.

A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think

If you try this Rolo cake recipe, I’d love to hear what you think! Please leave a rating below and a comment with your thoughts.

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