Swiss Roll Cake

Name: Swiss Roll Cake
Prep time: 70 min
Cook time: 13 min
Total time: 113 min
Ingredients: 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

This Swiss roll cake recipe has moist chocolate cake and delicious cream filling. It’s topped with chocolate ganache for a decadent dessert.

Swiss Roll Cake is a delicious cake recipe with tons of chocolate flavor. It is absolutely yummy with a rich filling. Each bite is so yummy.

It is one of the Best Chocolate Desserts and sure to be a family favorite. I have been making this for years and it’s very easy.

What is a Swiss Roll Cake?
Ingredients
Variations
How to Make Swiss Roll Cake Recipe
Storage
FAQs
Expert Tips
More chocolate cake recipes

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.

Ingredients

Chocolate Cake

Unsweetened Cocoa Powder
All Purpose Flour
Baking Powder
Large Eggs. The eggs need to be room temperature.
Unsalted Butter, melted
Granulated Sugar
Powdered Sugar. This is for rolling the cake .

Cream Filling

Heavy Whipping Cream
Powdered Sugar

Chocolate Ganache Topping

Semi-Sweet Chocolate Chips
heavy Whipping Cream
Powdered Sugar

Get the complete ingredient list and recipe for chocolate swiss roll cake recipe in the recipe card.

Variations

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.
Sprinkles. 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.

How to Make Swiss Roll Cake Recipe

Step 1. Go ahead and preheat the oven to 350 degrees. While the oven is warming up, line the baking sheet with parchment paper. Make sure to spray the paper with cooking spray.

Mixing bowl with cocoa powder, flour, baking powder and salt.

Step 2. Then use a large bowl and mix the cocoa powder, flour, baking powder and salt.

Separate mixing bowl with eggs and sugar.

Step 3. 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.

Combine wet and dry ingredients in a bowl.

Step 4. Then stir in the dry ingredients into the wet ingredients. Don’t use a hand mixer and do this part by hand.

Step 5. Pour the batter into the prepared pan. Use a rubber 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.

Step 6. 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.

Step 7. Now, carefully roll up the cake inside the towel. Start at the short end. This step is important because it helps to get the cake in its final shape and prevent a cake cracked.

Step 8. While the cake cools, make the frosting. Use a hand held or stand mixer to make the filling using medium-high speed. Whip the heavy cream and powdered sugar until stiff peaks began to form using medium speed. You should see peaks form after about 3 to 5 minutes.

Step 9. First, unroll the cake. Then spread the whipped cream all over the top side of the cake.

Step 10. Next, roll the cake back up seam-side down. Just set the cake aside while you prepare the chocolate ganache topping.

Chocolate in bowl melted and ready to use on cake.

Step 11. Heat the chocolate chips and heavy whipping cream in 30 second intervals. Keep heating in intervals until the chocolate is completely melted. Next, stir in the powdered sugar and stir in the milk gradually with a whisk attachment. Keep doing this until the desired consistency is reached.

Step 12. Finally, pour the chocolate ganache evenly over the top. Refrigerate the cake for 20 to 30 minutes to let the chocolate set.

Step 13. Slice and enjoy.

Storage

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.

FAQs

How long will swiss roll last?

The swiss roll cake will last up to 3 days if stored properly in the fridge.

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.

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.

Expert Tips

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.