Chocolate Swiss Roll Cake

4.86 from 7 votes

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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! It’s basically a super delicious Chocolate Cake rolled up in some frosting and then covered with a chocolate-y glaze! What could go wrong!

slices of chocolate swiss roll cake on a white plate

Swiss Roll | It’s Easier Than You Think!

Have you ever made a swiss roll before? They used to give me heart palpitations. Like, for reals. 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 glaze and sprinkles. No one has to know!!

If you’ve never made a swiss roll before, I assure you it’s not as hard as you think. I made my swiss roll based on the little Debbie swiss rolls, but used real ingredients, made the glaze extra rich with dark chocolate, and topped the whole thing with sprinkles…because deep down, I’m a 6-year-old girl. #truth

Main Ingredients Needed

Don’t let this big long list scare you, a lot of the same ingredients are used in different parts of a swiss roll. Here’s everything you’ll need:

For the Swiss Roll Cake

  • Eggs + Sugar – the eggs are separated (whites and yolks) then separately beaten withs sugar into peaks to sweeten and add elasticity to the cake.
  • Flour – this fills out the swiss roll.
  • Cocoa + Vanilla – both are used to flavor.
  • Baking Powder + Baking Soda – used for rise.
  • Water – this helps create the consistency of the batter without weighing it down.
  • Salt – to balance out the sweet.

For the Filling

  • Butter + Powdered Sugar – for flavor, structure, and sweetness.
  • Vanilla – for flavor.
  • Marshmallow Fluff – more sweetness as well as stickiness and smooth texture.
  • Milk – this is to get the filling to the right consistency and isn’t always needed.

For the Glaze

  • Butter + Dark Chocolate Chips – these two are melted and mixed together for flavor and smoothness.
  • Cocoa Powder + Vanilla – more ingredients for taste.
  • Milk – this thins out the glaze.
  • Powdered Sugar – this thickens the glaze, sweetens it, and helps it solidify.

How to Make a Swiss Roll

I got this swiss roll cake recipe from Hershey’s Chocolate Mousse Cake Roll but the filling and glaze are my own recipes! For full details on how to make this swiss roll, see the recipe card down below 🙂

For the Cake

Prep

Preheat the oven. Line a jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with some powdered sugar.

Make the Batter

Beat egg whites in a large bowl until soft peaks form; gradually add some sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer. Gradually add remaining sugar; continue beating for a couple of more minutes.

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 the prepared pan.

Bake + Roll

Bake until the top springs back when touched lightly in the 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

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

Make the Filling

Stir butter, powdered sugar, and vanilla 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.

For the Chocolate Glaze

Make the Glaze

Melt butter, chocolate chips, cocoa, and milk 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. Top with sprinkles if desired. Refrigerate until the glaze has firmed up.

Slice into pieces and serve!

slices of chocolate swiss roll cake on a white plate

More Chocolate Cakes to Try!

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!

4.86 from 7 votes

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!
servings 15 servings
Prep Time 4 hrs
Cook Time 15 mins
Total Time 4 hrs 15 mins

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-

  • 1/4 cup butter
  • 1 1/4 cups dark chocolate chips
  • 2 tablespoons cocoa powder
  • 1/4 cup milk
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

for the cake-

  • Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
    towel with powder on it
  • Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
    whipped egg whites in a bowl
  • 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.
    egg sugar mixture on a paddle attachment
  • Stir together flour, cocoa, baking powder, baking soda, and salt;
    mixed dry ingredients in a bowl
  • add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
    chocolate cake batter
  • Gradually fold chocolate mixture into beaten egg whites until well blended.
    mixing in whipped egg whites
  • Spread batter evenly in prepared pan.
    pouring chocolate swiss roll cake batter into a greased baking sheet
  • 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.
    taking parchment paper off of baked swiss roll cake
  • Immediately roll cake and towel together starting from narrow end; place on a wire rack to cool completely.
    towel rolled

for the marshmallow filling-

  • Stir butter, powdered sugar, and vanilla together to start incorporating.
    icing ingredients in a stand mixer
  • 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.
    scooping marshmallow fluff
  • 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.
    rolled chocolate swiss roll cake with marshmallow filling

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.
    mixing chocolate glaze
  • 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 cake
  • Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake.
    pouring chocolate glaze over chocolate swiss roll cake
  • Top with sprinkles if desired. Refrigerate 20-30 minutes until frosting has firmed up.
    sprinkles on a glazed swiss roll cake
  • Slice into pieces and serve.

Notes

Nutrition

Calories: 351kcal | Carbohydrates: 55g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 141mg | Potassium: 173mg | Fiber: 1g | Sugar: 43g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
Course: Cake, Desserts
Cuisine: American
Keyword: Chocolate Swiss Roll Cake, Swiss Roll, Swiss Roll Cake, Swiss Roll Recipe

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Recipe Rating




47 Responses
  1. 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

  2. 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.

  3. Cake batter popcorn » I Heart Nap Time

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  4. 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!

  5. 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!

  6. 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!

    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.

  7. 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!!!

  8. 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!!

  9. 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!!

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  11. Jocelyn @BruCrew Life

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

  12. 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!

  13. Stephanie @ Macaroni and Cheesecake

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

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  15. Stephanie @ Eat. Drink. Love.

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

  16. 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!

  17. 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?

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  21. 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?

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  23. 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 🙁

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