Chocolate Swiss Roll Cake

Chocolate Swiss Roll Cake is a light and airy chocolate sponge cake rolled around a smooth vanilla or cream cheese filling, then coated in rich chocolate ganache. This classic dessert is as elegant as it is delicious, with its beautiful spiral center and irresistible texture.

Why You’ll Love This Recipe

This cake is soft, rich, and visually stunning—ideal for celebrations or holiday tables. Despite its bakery-worthy appearance, it’s quite easy to make at home with just a few steps. The creamy filling complements the tender sponge perfectly, making every slice a delight.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sponge cake:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Vanilla extract

• Whole milk

For the filling:

• Heavy cream or cream cheese

• Powdered sugar

• Vanilla extract

For the ganache (optional topping):

• Semi-sweet chocolate

• Heavy cream

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.

3. In a separate large bowl, beat eggs and sugar until thick and pale. Add vanilla.

4. Gently fold the dry ingredients into the egg mixture, then stir in the milk until just combined.

5. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.

6. While hot, roll the cake (with the parchment paper) into a log shape. Let it cool completely.

7. In a bowl, whip the cream (or cream cheese) with powdered sugar and vanilla until thick and fluffy.

8. Unroll the cooled cake and spread the filling evenly. Roll it back up without the parchment.

9. Chill for 30 minutes to set the shape.

10. Optional: Pour chocolate ganache over the top and chill until firm. Slice and serve.

Servings and timing

Servings: 10–12 slices
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes

Variations

• Use whipped cream cheese filling for a tangy contrast.

• Add a layer of raspberry jam or cherry preserves with the filling.

• Use espresso powder in the sponge for mocha flavor.

• Decorate with powdered sugar, cocoa dusting, or sprinkles.

Storage/Reheating

Store the roll cake wrapped in plastic wrap in the refrigerator for up to 4 days.
To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. No reheating required.

FAQs

Why roll the cake while warm?

Rolling it warm helps it retain its shape without cracking once cooled.

Can I skip the ganache topping?

Yes, it’s optional. The cake is delicious with or without it.

What type of filling works best?

Sweetened whipped cream or cream cheese-based fillings both work well.

How do I avoid cracks in the sponge?

Do not overbake and roll the cake while it’s still warm and pliable.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free blend can be used with good results.

Should the sponge be dry or moist?

It should be soft and flexible, not dry or crumbly.

Can I add fruit inside the roll?

Yes, thinly sliced strawberries or raspberries can be layered in the filling.

Can I make it a day ahead?

Yes, it’s best when chilled, so making it in advance is ideal.

Can I use boxed cake mix?

Boxed mix is not ideal for roll cakes; homemade sponge ensures the right texture.

What’s the best way to slice it?

Use a serrated knife and wipe clean between slices for neat cuts.

Conclusion

Chocolate Swiss Roll Cake is an elegant dessert that’s surprisingly simple to make. With its moist chocolate sponge, creamy filling, and beautiful swirl, it makes a memorable centerpiece for any occasion. Whether plain or topped with ganache, this cake is a timeless favorite.

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