Chocolate Swiss Roll Cake

4.39 from 13 votes

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This Chocolate Swiss Roll Cake is a show-stopping, ridiculously sweet, and rich dessert that will blow your socks off! Chocolate sponge cake is rolled up in frosting and then covered with a chocolate glaze! What’s not to love? Try my Pumpkin Roll Cake and Pistachio Lemon Roll Cake next!

chocolate swiss roll on a tablescape

It’s Easier Than You Think!

If you’ve never made a swiss roll before, I assure you it’s not as hard as you think. I created my Swiss roll recipe based on the Little Debbie Swiss Rolls, but used real ingredients and made the chocolate ganache extra rich with dark chocolate.

Is a Swiss Roll the Same as Sponge Cake?

Essentially, yes. This chocolate cake roll goes my various names, including “Swiss Roll”, “Jelly Roll”, “Swiss Log Cake” or “Roll Cake”. It is a chocolate sponge cake rolled up with filling in between the layers.

How to Make a Swiss Roll

For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what to expect when making this Swiss Roll cake:

chocolate swiss roll ingredients

Preheat + Prep

Preheat the oven. Line a jelly roll pan (15 in x 10 in x 1 in) with aluminum foil; generously spray foil with non-stick cooking spray. Sprinkle a linen or thin cotton clean kitchen towel with some powdered sugar.

woman's hand dusting powdered sugar onto a tea towel

Make the Batter

Beat egg whites in a large bowl until soft peaks form; gradually add 1/2 cup of sugar, beating until stiff peaks form.

In a separate bowl, beat egg yolks and vanilla on medium speed of an electric mixer. Gradually add remaining 1/3 cup of sugar; continue beating for a couple of more minutes.

In a medium bowl, stir together dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt. Add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended.

Bake + Roll

Spread batter evenly in the prepared pan. Bake 12-15 minutes or until the top of the cake springs back when touched lightly in the center.

Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil.

While cake is still warm, roll cake and towel together starting from narrow end; place on a wire rack to let cake cool completely.

Make the Filling

For the filling, we’re basically going to make buttercream laced with plenty of marshmallow creme. So good!

Stir butter, powdered sugar, and vanilla extract together to start incorporating. Add in the marshmallow fluff and whip it really well. Scrape sides and stir again briefly. If you think it’s too thick, add in some milk.

Unroll, Fill + Roll Again

Unroll cooled cake, spread the filling evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate until the filling firms up. While cooling prepare the chocolate glaze.

Make the Chocolate Glaze

Melt butter, chocolate chips, cocoa, and milk (or heavy cream) together in a small pot. Once everything has melted together, remove from heat then stir in powdered sugar and vanilla.

Pour Over Swiss Roll

Once the swiss roll is cooled remove plastic wrap and place swiss roll onto a cooling rack with foil underneath to catch any drips.

Pour warm glaze over the Swiss roll, using the back of the spoon to spread gently, covering every exposed part of the cake. Refrigerate until the glaze has firmed up. Slice into pieces and serve!

Storage + Make Ahead Directions

To store Swiss roll cake, you should first let it cool completely. Wrap the Swiss roll tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also store it in an airtight container. If you plan to eat the cake within a day or two, you can store it at room temperature. Otherwise, it’s best to store it in the fridge for up to 3-4 days. If you store it in the fridge, make sure to take it out and let it come to room temperature before serving, as it will be easier to slice and the texture will be better.

If you need to store it for longer, good news! You can freeze Swiss roll cake! Wrap it tightly in plastic wrap and then wrap it again in aluminum foil, and place it in a freezer-safe container. Swiss rolls can be frozen for up to 1-2 months. When you’re ready to serve the Swiss roll, simply remove it from the freezer and let it thaw in the refrigerator for several hours or overnight.

chocolate swiss roll on a plate with raspberries

FAQ About Swiss Roll Cake

Can I make this cake ahead of time?

Yes! If stored correctly, you can make this Swiss Roll Cake recipe 3-4 days before you want to serve it! See the section above on how to wrap and store Swiss Roll Cake.

Why did my Swiss Cake Roll crack?

Over baking will cause the cake to be dry and probably crack. But also, under baking your cake can cause it to crack from being too wet, heavy and unable to hold its shape. Follow the recipe directions precisely, for best results.

Can I use a cookie sheet pan if I don’t have a jelly roll pan?

A roll cake is synonymous with a jelly roll cake so you will want to use a Jelly Roll Pan which is 15 in x 10 in x 1 in. While it may be tempting to use a larger half sheet pan, if you want a perfect pumpkin roll, I wouldn’t recommend it. There won’t be enough batter to spread across the pan and it won’t bake evenly and/or will possibly burn.

Why does my Swiss Roll cake taste rubbery?

Over mixing. The gluten in flour, when over mixed can create elastic gluten strands in your cake batter. This leads to a rubbery, dense texture. You want your cake batter to be light and airy.

chocolate swiss roll slices on a plate with raspberries and a fork

More Chocolate Cake Recipes!

If you want a show-stopping, ridiculously sweet, and rich dessert, this is your ticket!! It’s a few steps, but really not too difficult at all!! And ohmahgarsh so totally worth it. The printable recipe card below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

chocolate swiss roll slices on a plate with raspberries and a fork
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4.39 from 13 votes

Chocolate Swiss Roll Cake

This Chocolate Swiss Roll Cake is a show stopping, ridiculously sweet and rich dessert that will blow your socks off!
servings 15 servings
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes

Ingredients

for the cake-

for the marshmallow filling-

  • 6 tablespoons butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 7 oz marshmallow fluff 1 container
  • 1 tablespoon milk if needed

for chocolate glaze/frosting-

Equipment

Instructions

for the cake-

  • Heat oven to 375°F. Line jelly roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
    woman's hand dusting powdered sugar onto a tea towel
  • Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
    beaten egg whites
  • Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
    cake batter with woman's hand adding sugar while mixing
  • Stir together flour, cocoa, baking powder, baking soda, and salt;
    chocolate swiss roll batter
  • add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
    chocolate swiss roll batter
  • Gradually fold chocolate mixture into beaten egg whites until well blended.
  • Spread batter evenly in prepared pan.
    chocolate swiss roll batter in a jellyroll pan
  • Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil.
    inverted cake on sugared towel
  • Immediately roll cake and towel together starting from narrow end; place on a wire rack to cool completely.
    woman's hands rolling up cake in a towel

for the marshmallow filling-

  • Stir butter, powdered sugar, and vanilla together to start incorporating.
  • Add in the marshmallow fluff and whip it good for 1 minute. Scrape sides and stir again briefly. If you think it's too thick, add in 1 tablespoon milk.
    buttercream frosting
  • Unroll cooled cake, spread the frosting evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate 2-3 hours until the filling firms up. While cooling prepare the chocolate frosting.
    chocolate swiss roll rolled back up

for chocolate glaze/frosting-

  • Melt butter, chocolate chips, cocoa, and milk together in a small pot over low heat. Once everything has melted together, remove from heat then stir in powdered sugar and vanilla.
    melted butter and cocoa in a pot
  • Once the swiss roll is cooled remove plastic wrap and place cake roll onto a cooling rack with foil underneath to catch any drips.
    chocolate swiss roll with glaze being spooned over the top
  • Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake.
  • Refrigerate 20-30 minutes until frosting has firmed up.
    chocolate swiss roll on a baking rack
  • Slice into pieces and serve.
    chocolate swiss roll

Video

Nutrition

Calories: 351kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 134mg | Potassium: 180mg | Fiber: 2g | Sugar: 44g | Vitamin A: 308IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
Course: Cake, Desserts
Cuisine: American
Keyword: Chocolate Swiss Roll Cake, Swiss Roll, Swiss Roll Cake, Swiss Roll Recipe
4.39 from 13 votes (6 ratings without comment)

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Recipe Rating




50 Responses
    1. Pamela Sheppard

      It is a marshmallow creme/paste/spread sold in jars like Nutella is. Basically soft spreadable (but very sticky) marshmallow. It is common in the US.

  1. Lia

    The directions state to use aluminum foil and grease it for the jelly roll pan. But the photos seem to show parchment paper. Would either one work or is foil the better/more ideal choice?

  2. Sherry Foth

    Can you clarify the amounts of sugar needed? The amount called for is left out of the recipe, but your instructions say to add the sugar in two separate amounts. Help! We are trying to make it right now.

    1. GRAMMIEBUD

      Can’t rate it for real because I don’t know what it will turn out like. Just like Sherry, I noticed NO GRANULATED SUGAR listed with ingredients. Followed directions, instead. Confusing!

      1. Hannah

        Same here! I am making this for my son’s birthday and it looks pretty but I am afraid it isn’t going to turn out because there is clearly something lost in translation 🙁

  3. Lemon Pistachio Swiss Roll Cake | Lauren's Latest

    […] (and eating way too much cake in the process), I decided to not make it again and send you over to this post which is a chocolate swiss roll cake. Even though it’s a different recipe, it shows you the […]

  4. Shawna

    Hi, Lauren I have been wanting to try your Swiss Roll Cake. When I click on the link to Hershey’s Chocolate Cake it says error page?

  5. Butternut Squash Bread, Ho Ho Cake Roll, Minty Mountain Bars, and Marshmallow-Toffee-Chocolate Pretzels – What I Made Today

    […] https://laurenslatest.com/chocolate-swiss-roll-cake/ […]

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  8. allison

    Is it hard to “roll the cake”? Does it crack? I wonder what would happen if you made the cake a day ahead (keeping it rolled in the kitchen towel) and filled the next day?

  9. ShaNae

    I am a pro when it comes to making pumpkin roll for Thanksgiving, same idea of rolling the cake, so I will have to try out this cake roll! My son will love the chocolate, he loves Swiss Rolls, and he has his 9th bday coming up on the 26th so perhaps something other than a traditional cake. Hmmm…thanks for the inspiration!

  10. Stephanie @ Eat. Drink. Love.

    Oh goodness, this looks SO fantastic!! Cake rolls make me nervous for some reason. I need to get over it!

  11. Confetti Cookie Milkshake | Bake Your Day

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  12. Stephanie @ Macaroni and Cheesecake

    This looks amazing! I loved swiss cake rolls as a child and I know I would love this homemade version!

  13. Del's cooking twist

    Hi Lauren! I just stumbled upon your chocolate swiss roll cake you baked for Sally’s virtual bridal shower. Awesome recipe, I’d love to grab a slice through the screen right now! I’m a huge fan of Sally since I started blogging and I actually discovered your beautiful culinary world thanks to her. I’m glad I know you 🙂 Cheers from the French girl behind Del’s cooking twist!

  14. Jocelyn @BruCrew Life

    5 stars
    What a gorgeous looking cake roll!! I would love to dive headfirst into a giant slice of sprinkle goodness!!!

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  16. Michelle Renee

    I have always wanted to make a cake roll, but totally desire to fill it with ice cream! Any pointers on that? Thanks for your post – I think I’ll actually step out of the box and attempt this!!

  17. Shannon @ Bake. Frost. Repeat.

    I am intimidated by cake rolls. I want to make one, but yes, I’m timid. But this looks sooooo good. Growing up just 30 minutes from the Little Debbie Factory, we were always well stocked with oatmeal cream pies, nutty bars, fudge rounds, and of course, swiss cake rolls! Pinning!!

  18. Kate @ Diethood

    I have the same roll-cake-fear! It always turns out, thankfully, but it’s nerve wrecking! Yours is absolutely gorgeous!! That glaze sounds crazy-good!!!

    1. me

      4 stars
      Made this as my first cake ever… the roll broke. It wasn’t cooled by the time the filling was finished, so I waited a bit but I guess I didn’t wait long enough. The amount of filling was way more than needed. From the photos, it looks like the size of the jelly roll pan used was a lot different from mine? The cake in the photos looks a lot less than 1″? I left out most of the sugar in the frosting and it’s still crazy sweet.

  19. Heather @ Shards of Lavender

    I’ve always been scared to try to make a roll cake, but your directions and photos make it seem like something I can accomplish. Looks delish!

  20. Alexis @ Upside Down Pear

    This post had me cracking up all morning! I love the way your write..and you hit the nail on the head. I’ve never made a roll cake since they always looked like too much effort (can you tell I’m also lazy 😀 ). But I guess I should get my butt in gear and make this one as it sounds AMAZING!

    I just want to say that Sally’s blog is my absolute favorite, and she has inspired me to become more involved in my kitchen (even though she doesn’t know it). I’ve also found so many awesome bloggers through her, and I just want to say that while I may be quite, I really enjoy your blog as well!

  21. Dorothy @ Crazy for Crust

    5 stars
    They are so much easier than I ever thought too. This reminds me – it’s been awhile since I made one!! Pinned!

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  23. Lauren at Keep It Sweet

    Blogging friends really are the best, who else can really get what we do?! I would loooove a big slice of this cake roll.

  24. sally @ sallys baking addiction

    Lauren!!!!! I am BLOWN AWAY this morning! I’m almost in tears reading every wonderful word all of my favorite bloggers wrote about me. Honestly, so so touched. I can’t thank you enough for all the sweet words and holy moly, it’s about time I get on the swiss roll cake bandwagon. You’re inspiring me to try it myself. And of course I’m lovin’ all these sprinkles! You are the BEST. xoxo

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