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Chocolate Swiss Roll Cake Recipe

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This Chocolate Swiss Roll Cake Recipe is a show stopping, ridiculously sweet and rich dessert that will blow your socks off!

Swiss Roll

Swiss Roll

Have you ever made a swiss roll before? They used to give me heart palpitations. Like, forreals.

But then I made one and got over that fear real quick. This dessert is seriously fancy, but no one tells you these are so so easy to make. Bakers are LIARS!

If you follow the recipe directions, things tend to work out. And even if they don’t, cover the whole thing in frosting and sprinkles. No one has to know!!

If you’ve never made a swiss roll cake before, I assure you it’s not as hard as you think. You can and will make this and proceed to eat the whole thing.

You’re welcome.

I made my roll cake based on the little Debbie swiss rolls, but used real ingredients, made the frosting extra rich with dark chocolate and topped the whole thing with sprinkles…because deep down, I’m a 6-year-old girl. #truth

How to Make Swiss Roll Cake

For the Cake

I got this chocolate swiss roll cake recipe from Hershey’s Chocolate Mousse Cake Roll but the filling and frosting are my own recipes.

Whipped Egg Whites

Start by whipping some egg whites and sugar until stiff peaks form. Scrape those out into a bowl and set aside. Easy enough, right?

Eggs and Sugar

In the same *dirty* bowl, whip up some egg yolks and more sugar…

Mixed Eggs and Sugar

until it turns pale yellow. When you drizzle it back into the bowl, it should fall back on itself.

Swiss Roll Cake Dry Ingredients

Ok, my peeps. Now, gather and measure out your dry ingredients.

Mixed Dry Ingredients

Stir it all together to combine. I use a fork so it faux sifts it all together. I suppose you could actually sift it but what can I say….I’m lazy.

Pouring Water

ANYWAYS, alternate adding in the dry ingredients with a little water until all the ingredients are incorporated.

Chocolate Swiss Roll Batter

Like so! Scrape the sides and mix again briefly until the batter is chocolaty and smooth.

Folding in Whipped Egg Whites

Plop those stiff egg whites back into the batter and fold in gently.

Pouring Batter into Pan

Now, pour the batter into a jelly roll pan that is well greased. I lined my pan with parchment paper and sprayed it well with nonstick cooking spray. Anything to avoid scrubbing pans, ya know?! *Please see lazy comment above.

Powdered Sugar Covered Towel

While that cake is baking away, take a clean kitchen towel and dust with some powdered sugar…about 1/4 cup.

Baked Roll Cake

Now! Your cake should be coming out of the oven right about now. Immediately out of the oven, loosen the edges and plop it out onto the prepared kitchen towel. Peel back that parchment and roll up.

Roll Cake

Voila! Let this cool to room temp; about 30 minutes. –>it’s a pretty skinny cake so this shouldn’t take too long.

For the Filling

Butter and Powdered Sugar

For the filling, we’re basically going to make buttercream laced with plenty o’ marshmallow creme. Whip some softened butter together with powdered sugar and vanilla.

Marshmallow Fluff

Then add in an entire 7 oz. jar of marshmallow creme. Whip it together and add in 1 tablespoon of milk if you think it needs it. THEN, as my friend Claudia would say, whip it like hell for 1 minute to make it light and fluffy and pretty stiff.

Assembling Roll Cake

Unroll the cake, spread the filling over evenly, then roll it back up again. Wrap it up in plastic wrap and refrigerate 2-3 hours. You want that filling to harden, yo.

Chocolate Glaze

For the Glaze/Frosting

Melt some dark chocolate chips together with some milk, butter and cocoa powder. Once that’s all melted together, stir in some vanilla and powdered sugar. Voila! It’s done!

Chilled Swiss Roll Cake

Pull that cake roll out of the fridge, unwrap and place on a cooling rack under a baking sheet.

Glazing Cake

Now comes the best part! Spread your cake roll with the frosting and spread it all around to cover. The back of a spoon works wonders for this part, FYI.

Sprinkles on Cake

Add on some sprinkles, then refrigerate to solidify the outside before slicing and serving.

Swiss Roll

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.

Printable recipe card below, enjoy!

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Chocolate Swiss Roll Cake

This Chocolate Swiss Roll Cake Recipe is a show stopping, ridiculously sweet and rich dessert that will blow your socks off!

Course Cake, Desserts
Cuisine American
Keyword Chocolate Swiss Roll Cake, Swiss Roll, Swiss Roll Cake, Swiss Roll Recipe
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 15 servings
Calories 351 kcal
Author Lauren

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-

US Customary - Metric

Instructions

for the cake-

  1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

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

  3. Stir together flour, cocoa, 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. Spread batter evenly in prepared pan.

  4. 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. Immediately roll cake and towel together starting from narrow end; place on a wire rack to cool completely.

for the marshmallow filling-

  1. 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.

  2. 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.

for chocolate glaze/frosting-

  1. 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.

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

  3. Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake. Top with sprinkles if desired. Refrigerate 20-30 minutes until frosting has firmed up.
  4. Slice into pieces and serve.

Recipe Notes

Cake Recipe was taken from Hershey's Chocolate Mousse Cake Roll Recipe.

Nutrition Facts
Chocolate Swiss Roll Cake
Amount Per Serving
Calories 351 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 64mg21%
Sodium 141mg6%
Potassium 173mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 43g48%
Protein 3g6%
Vitamin A 305IU6%
Vitamin C 0.1mg0%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. sally @ sallys baking addiction says

    August 6, 2014 at 2:53 am

    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

    Reply

  5. Alexis @ Upside Down Pear says

    August 6, 2014 at 6:26 am

    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!

    Reply

  10. Shannon @ Bake. Frost. Repeat. says

    August 6, 2014 at 7:05 am

    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!!

    Reply

  12. Michelle Renee says

    August 6, 2014 at 7:50 am

    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!!

    Reply

  16. Del's cooking twist says

    August 6, 2014 at 12:15 pm

    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!

    Reply

  21. ShaNae says

    August 11, 2014 at 8:16 am

    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!

    Reply

  23. allison says

    August 22, 2014 at 9:28 am

    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?

    Reply

  24. Shawna says

    June 7, 2018 at 12:41 pm

    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?

    Reply

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