Name: Chocolate Swiss Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Cuisine: European
Ingredients: 4 large eggs; 2/3 cup granulated sugar; 2/3 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup heavy cream; 1/4 cup powdered sugar; Optional: chocolate ganache or extra powdered sugar for topping

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Chocolate Swiss Roll Cake is a classic dessert featuring a light, spongy chocolate cake rolled around a creamy whipped filling. Elegant in presentation and rich in flavor, this cake is perfect for holidays, special occasions, or as a show-stopping centerpiece for any dessert table.

Why You’ll Love This Recipe

This recipe offers a beautiful combination of fluffy chocolate sponge and smooth cream filling, all rolled into a neat spiral. Despite its impressive appearance, it’s surprisingly simple to make with the right technique. Its balance of richness and lightness makes it a crowd-pleaser every time.

Ingredients

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

Eggs
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Vanilla extract
Heavy cream
Powdered sugar
Optional: chocolate ganache or powdered sugar for topping

Directions

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
In a bowl, beat eggs and sugar until thick and pale.
Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 10–12 minutes or until the cake springs back when touched.
While warm, carefully roll the cake in a clean kitchen towel dusted with powdered sugar. Let it cool rolled.
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Unroll the cooled cake, spread the whipped cream evenly, and gently re-roll the cake.
Chill before slicing. Optional: dust with powdered sugar or coat with ganache.

Servings and timing

Servings: 8
Prep time: 25 minutes
Cook time: 12 minutes
Cooling and assembly time: 1 hour
Total time: 1 hour 37 minutes

Variations

Ganache topping: Pour chocolate ganache over the top for a glossy finish.
Fruit filling: Add sliced strawberries or raspberries to the cream for extra flavor.
Coffee infusion: Add a teaspoon of instant coffee to the batter for a mocha twist.
Holiday version: Use peppermint extract in the cream and top with crushed candy canes.
Gluten-free: Substitute a 1:1 gluten-free flour blend.

storage/reheating

Store the Chocolate Swiss Roll Cake in the refrigerator, covered, for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To serve, allow it to thaw in the fridge overnight. No reheating is needed; serve chilled or at room temperature.

FAQs

How do I prevent the cake from cracking?

Roll the cake while it’s still warm to prevent cracking. The towel method helps maintain its shape.

Can I use whipped topping instead of cream?

Yes, but homemade whipped cream provides a fresher taste and better texture.

Can I freeze the Swiss roll?

Yes, wrap tightly and freeze for up to a month. Thaw in the refrigerator before serving.

How do I get the perfect spiral?

Spread the filling evenly and roll gently but firmly to avoid gaps or breakage.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend.

What size pan should I use?

A 10×15-inch jelly roll pan is standard for this type of cake.

Can I fill it with something other than cream?

Yes, try chocolate buttercream, fruit preserves, or mascarpone cheese for variety.

Should I refrigerate it before serving?

Yes, chilling helps set the shape and makes slicing easier.

How long does the cake last?

It’s best eaten within 3 days when refrigerated.

Can I dust with cocoa instead of powdered sugar?

Yes, cocoa powder works as a less sweet alternative for dusting.

Conclusion

Chocolate Swiss Roll Cake is a timeless dessert that brings elegance and indulgence in every bite. With its rich chocolate sponge and airy whipped filling, it’s a beautiful and delicious treat that looks as good as it tastes. Whether for a holiday gathering or a casual dinner, this cake adds a refined touch to any occasion.

Chocolate Swiss Roll Cake

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Chocolate Swiss Roll Cake is a light and airy chocolate sponge rolled around a sweet, fluffy whipped cream filling. This elegant dessert is rich in flavor, stunning in appearance, and ideal for holidays, celebrations, or any time you want to impress with a classic treat.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 37 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Bake
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a mixing bowl, beat the eggs and granulated sugar together until thick, pale, and doubled in volume, about 5–7 minutes.
Sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in batches until just combined. Add vanilla extract and mix gently.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and carefully roll the cake up with the towel from the short end. Let it cool completely rolled up.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently unroll the cooled cake. Spread the whipped cream evenly over the surface, then re-roll the cake tightly without the towel.
Wrap the roll in plastic and refrigerate for at least 1 hour before serving.
Optional: Dust with powdered sugar or pour over chocolate ganache before serving.