Chocolate Swiss Roll Cake Recipe

Name: Chocolate Swiss Roll Cake
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 15 servings
Ingredients: 6 tablespoons softened butter; 1 1/2 cups powdered sugar; 1 teaspoon vanilla; 1-7 oz. container marshmallow fluff; 1 tablespoon milk {if needed}for the dark chocolate frosting/glaze:; 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

September 6, 2018 · 39 Comments

4.42 from 12 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!

I’m surprised almost daily at the number of readers surprised by the fact that I’m legitimate friends in real life with other bloggers. Yes, it’s true! I know them, I’ve met them and I actually like them too! It’s like they’re all my virtual coworkers that I talk to all the time on social media and see a couple times a year.

Tina is a doll with the cutest little baby in the world, I harass Jessica with my texts most days because she’s going to be having twins any day now {!!!!!!}, and well, I think I just keep bothering Amanda about where we should travel next! Brooke also asks to see pictures of her doggies 24/7 too 🙂

Sally is one of my virtual blogging friends too who is getting married next month!! So, me and a few other bloggers got together to celebrate this lovely occasion with her.

For this blessed event, I did what I did best and made a dessert. No surprise there.

Have you ever made cake rolls 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!!

I made my cake roll 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

If you’ve never made a cake roll 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.

Here’s how you make it:

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

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

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

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

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

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

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

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.

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

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.

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

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.

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.

For the frosting/glaze, 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!

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

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.

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

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.

For more fun recipes from my other blogging friends, click the links below:

Funfetti Cookie Dough Balls from Averie Cooks

Cake Batter Funfetti Cookies from Diethood

Cake Batter Popcorn from I Heart Naptime

Confetti Cookie Milkshake from Bake Your Day

Cake Batter Ice Cream Balls from Oh, Sweet Basil

Frosted Sugar Cookies from Roxana’s Home Baking

Peanut Butter Filled Doughnuts from Crazy For Crust

Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet

Shirley Temple from Damn Delicious

Funfetti Pudding Mix Cookies from Cooking Classy

Cherry Chocolate Chip Cupcakes from The Messy Baker

Chocolate Frosted Sugar Cookie Bars from Handle the Heat

Vanilla Banana Muffins from Love From the Oven

Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen

Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel

4.42 from 12 votes