This Swiss roll cake recipe has moist chocolate cake and delicious cream filling. It’s topped with chocolate ganache for a decadent dessert.
What is a Swiss Roll Cake?
A thin chocolate sponge cake made in a jelly roll pan and rolled into a log shape. There is typically cream filling inside and chocolate ganache on top.
Once you slice the cake, you can see the gorgeous layers. It is reminiscent of the childhood favorite snack cake and so delicious.
This cake has 3 different layers for a yummy dessert. Each bite is so tasty with a little bit of the cake, filling and ganache topping. Once you make it, you will be hooked on swiss roll cake.
My family asks for this all the time.
For the Chocolate Cake:
- Unsweetened Cocoa Powder
- Baking Powder
- Large Eggs. The eggs need to be room temperature.
- Unsalted Butter, melted
- Vanilla extract
- Powdered Sugar. This is for rolling the cake .
For the Cream Filling
- Heavy Whipping Cream
- Powdered Sugar
For the Chocolate Ganache Topping:
- Semi-Sweet Chocolate Chips
- heavy Whipping Cream
- Powdered Sugar
How to make swiss roll cake recipe:
- Go ahead and preheat the oven to 350 degrees. While the oven is warming up, line a 15X10X1 baking sheet with parchment paper. Make sure to spray the paper with cooking spray.
- Then use a large bowl and mix the cocoa powder, flour, baking powder and salt.
- Next, get out a separate bowl. Beat the egg and whisk together with sugar. Then add in the butter and vanilla. Whisk until just combined being careful not to overmix.
- Then stir in the dry ingredients into the wet ingredients. Don’t use a hand mixer and do this part by hand. Again, stir until the mixture is just combined and don’t overmix.
- Pour the batter on the baking sheet. Use a spatula to spread the batter evenly on the pan. Allow this to bake for 11 to 13 minutes or until the center of the cake springs back when touch.
You can use the edges of the parchment paper to gently remove the cake from the pan. This is a big help in getting the cake out.
- Use a clean kitchen towel and lay it out on the counter. Sprinkle powdered sugar on it and place the cooked cake on top of the towel.
- Now, carefully roll up the cake inside the towel. Start at the small end. This step is important because it helps to get the cake in its final shape and prevent a cake cracked.
- Then let the cake cool completely on a wire rack. It normally takes about an hour. Don’t forget to remove the parchment paper.
- Use a hand held or stand mixer to make the filling. Whip the heavy cream and powdered sugar until stiff peaks began to form. You should see peaks form after about 3 to 5 minutes.
How to assemble swiss roll cake:
- First, unroll the cake. Then spread the whipped cream all over the top side of the cake. This layer is so yummy.
- Next, roll the cake back up. Just set the cake aside while you prepare the chocolate ganache topping.
- Then use a microwave safe bowl. Heat the chocolate chips and heavy whipping cream in 30 second intervals.
Keep heating in intervals until the chocolate is completely melted. Stir between each interval to make sure it doesn’t burn. Ganache sounds fancy but it is not hard at all to make.
- Next, stir in the powdered sugar and stir in the milk gradually. Keep doing this until the desired consistency is reached. Just add a little at a time because you may not need to use it all.
- Finally, pour the chocolate ganache evenly over the top. Refrigerate the cake for 20 to 30 minutes to let the chocolate set.
- Slice and enjoy. The cake looks so pretty sliced. It is definitely a dessert with gorgeous presentation.
How to store:
Store the leftover cake in the refrigerator. Make sure to cover it in plastic wrap and foil to keep it fresh. You can also place the cake inside a ziploc bag after covering in plastic wrap.
How long will swiss roll last:
The swiss roll cake will last up to 3 days if stored properly in the fridge. However, if serving this for a party, you probalby won’t have any left.
Everyone always loves this cake and it goes pretty fast.
Can you freeze?
Yes, this cake can be frozen. However, I would wait to add the chocolate ganache topping until ready to serve.
Make sure to wrap the cake in plastic wrap and then foil. Freeze up to 2 months.
When ready to eat, allow it to thaw in the fridge overnight. The next day add the ganache topping.
This is a great way to save time for a party or other special occasion.
Tips and tricks:
- Jelly roll pan. For best results, use a 15×10 jelly roll pan. While it looks similar to a sheet pan, the dimensions can be different. The exact dimensions of a jelly roll pan help to ensure the cake is easy to roll and can stay together.
- Line the pan. Don’t skip this step. It is important to line the pan with parchment paper and spray with cooking spray.
Not only does this prevent the cake from sticking but the parchment also helps to remove the cake. You can use it for something to hold and pull the cake out if needed.
- Don’t overbake the cake. The cake should be baked just until the center springs back. Oven temps vary so keep a close watch on the cake. Overbaking the cake can result in cracking.
- Roll the cake when warm. Don’t delay in rolling the cake in the towel. This is crucial in helping the cake hold its shape and prevent cracking later.
- Refrigerate before serving. This will allow the cream filling time to set and make it easier to slice. You will be able to get those clean layers that look so pretty.
- Melt the chocolate in intervals. Don’t try to microwave the chocolate all at once. You risk burning the chocolate. It is very important to do this in 30 second intervals as instructed.
- Let the cake cool completely. Don’t add the filling until the cake has completely cooled.
It normally takes about an hour. Don’t rush this step. It is important to allow ample time for the cake to cool.
- Trim the edges. This will help to give the baked cakes a cleaner look if you trim each end before serving.
- Use room temperature ingredients. It is helpful to use eggs, milk and cream at room temperature. This will make it easier to mix together and prevent overmixing.
Filling variation ideas:
- Marshmallow fluff. We love to make homemade marshmallow fluff but you can also use store bought. This would be a delicious filling for this cake.
- Peanut butter frosting. The chocolate peanut butter combination is amazing.
- Cream Cheese frosting. Only 4 ingredients and so decadent with swiss roll cake.
Now, this is not the filling but still a tasty variation. You can top the cake with shaved chocolate or nuts if you prefer. You can even use sprinkles if making this for the holidays or special occasions. I have even used leftover candy crushed and sprinkled all over the top.
It is so much fun to try different fillings in this cake. This recipe is easy to make and always a crowd pleaser. Let us know if you decide to try a different filling.
Why did my cake crack?
This is usually a result of baking the cake too long. If this happens, just keep rolling it as normal.
You can hide the cracks later with the filling and topping. It takes a little extra time but can be done. So don’t panic as it will still turn out great.
Swiss roll recipe is delicious.
This cake looks so pretty and fancy. However, it is actually very easy to make.
If you have been hesitant to make this type of cake, don’t be. Give it a try and see how easy and fun it is to make.
This is one of my most requested cakes and I don’t mind making it since it’s so easy.
It is the best dessert or afternoon snack. Just add a cup of coffee or glass of milk and you are set.
Print this Chocolate swiss roll cake recipe:
Swiss Cake Roll Recipe
- For the Chocolate Cake:
- ¼ cup Unsweetened Cocoa Powder
- ½ cup Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 4 Large Eggs
- ½ cup Sugar
- 2 Tbsp Unsalted Butter melted
- ½ tsp Vanilla
- ½ cup Powdered Sugar – For Rolling the cake
- For the Cream Filling
- 1 cup Heavy Whipping Cream
- 3 Tbsp Powdered Sugar
- For the Chocolate Ganache Topping:
- ½ cup Semi-Sweet Chocolate Chips
- ½ cup Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 2-3 Tbsp Milk
- Preheat the oven to 350 degrees F. Line a 15X10X1 baking sheet with parchment paper and spray the paper with a non-stick spray.
- In a large bowl, combine the cocoa powder, flour, baking powder and salt.
- In a separate bowl, whisk together the eggs and sugar. Then add in the butter and vanilla. Whisk until just combined.
- Then stir (by hand) in the dry ingredients (flour mixture) into the wet ingredients (egg mixture). Stir until just combined and be careful not to over mix.
- Then using a spatula spread the batter into the baking sheet. Bake for 11-13 minutes or until the center of the cake springs back when touch.
- Lay out a clean kitchen towel on the counter and sprinkle well with powdered sugar. Place cooked cake on top of prepared towel. Starting on the small end, roll up the cake inside the towel. You do this just to get the cake to cool in the final shape. Let cool completely on a wire rack, about 1 hour.
- Make filling. Use an electric mixer (hand held or stand up), whip the heavy cream and powdered sugar until stiff peaks began to form (about 3-5 minutes).
- Unroll cake. Spread the whipped cream all over the top side of the cake.
- Roll the cake back up. Set aside while you prepare the chocolate ganache topping.
- In a microwave safe bowl, heat the chocolate chips and heavy whipping cream in 30 second intervals until the chocolate is completely melted. Stir between each interval.
- Then stir in the powder sugar and gradually stir in the milk until a pouring consistency is reached.
- Pour the chocolate ganache evenly over the top. Refrigerate for 20-30 minutes to let the chocolate set.
- Then slice, serve and enjoy!
Pin This Now to Remember It LaterPin Recipe