Chocolate Swiss Roll Cake Recipe

If you’re craving a show-stopping dessert that’s light, chocolatey, and incredibly satisfying, then you’re in for a treat with this Chocolate Swiss Roll Cake Recipe. Trust me, this cake roll has become one of my absolute favorites — it’s soft, fluffy, and the whipped cream filling is just heavenly. Plus, the glossy chocolate ganache on top? Chef’s kiss. Stick around because I’m going to walk you through every detail so your cake turns out perfect every single time.

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Ingredients You’ll Need

This recipe uses simple pantry staples that blend beautifully—flour and cocoa powder for that rich chocolate flavor, eggs for structure and lightness, and a touch of espresso powder to really deepen that chocolatey goodness. Pro tip: opting for cake flour will make the cake super tender, but all-purpose works just fine if that’s what you have on hand.

• Cake Flour or All-Purpose Flour: Provides the foundation, cake flour lends a softer crumb, but all-purpose is perfectly fine too.
• Cocoa Powder: Unsweetened and either natural or Dutch-process works; it’s the star for that deep chocolate taste.
• Baking Powder: Gives the cake its necessary rise and keep it light.
• Salt: Enhances all the flavors; never skip it!
• Eggs: Make sure they’re at room temperature for best volume when you whip the whites.
• Granulated Sugar: Divided to help stabilize the egg whites and sweeten the batter and whipped cream.
• Vegetable Oil: Keeps the cake moist without weighing it down.
• Buttermilk or Whole Milk: Adds a tender touch and richness.
• Vanilla Extract: Picks up the chocolate with a warm aroma.
• Espresso Powder (Optional): A secret weapon to intensify the chocolate flavor without any coffee taste.
• Heavy Cream: Critical for the whipped cream and ganache topping.
• Marshmallow Creme (“Fluff”) (Optional): Swirling this into the whipped cream adds a subtle marshmallow magic.
• Semi-Sweet Chocolate: For the shiny ganache that finishes the cake beautifully.
• Light Corn Syrup (Optional): Helps achieve that gorgeous glossy ganache finish.

Variations

One of the best things about this Chocolate Swiss Roll Cake Recipe is how easy it is to tweak. I often swap in some flavors or try out mini versions depending on the occasion — and you should too! It’s all about making the recipe work for your taste and schedule.

• Mini Cake Rolls: I chopped the recipe into smaller rolls for parties — easier to serve and everyone loves the single-serving sizes.
• Dairy-Free Version: Use coconut cream for whipping and a dairy-free chocolate for ganache; it’s just as delicious and inclusive.
• Flavor Boosts: Swap vanilla for almond extract in the whipped cream or add orange zest to the batter for a citrus chocolate twist.
• Marshmallow Cream Filling: Mix in marshmallow creme into the whipped cream for a subtle, sweet fluffiness that my family obsessed over.

How to Make Chocolate Swiss Roll Cake Recipe

Step 1: Prep for Perfection

Before anything, preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan thoroughly and line it with parchment paper — both the pan and the paper get a light spray or butter to guarantee your cake pops out without sticking. This step is crucial and saves you from frustrating tears later.

Step 2: Mix Your Dry Ingredients

Sift together the cake flour, cocoa powder, baking powder, and salt with a fine mesh sieve. Sifting is a small extra effort that pays off big—no clumps and a beautifully smooth batter.

Step 3: Whip Egg Whites to Fluffy Peaks

Using your mixer on high, beat the egg whites with 1/4 cup of the sugar until you get foamy medium peaks—think slightly soft peaks that hold their shape but still have a gentle droop. Beating too far to stiff peaks can dry out your batter, so watch closely here.

Step 4: Whisk Yolks with Sugar & Other Wet Ingredients

Without washing the bowl, add your egg yolks and the remaining sugar, then beat on high for about a minute. Next, stir in the vegetable oil, milk, vanilla, and if you’re using it, espresso powder. The mix will be thin and slightly bubbly at the top — that’s perfect.

Step 5: Fold & Combine Batter Gently

Carefully fold half the whipped egg whites into the yolk mixture on low speed for 10 seconds, then repeat with the rest. Now, sift in your dry ingredients and gently fold them with a silicone spatula until just combined and fluffy—over-mixing will deflate your batter, so resist the urge to stir too vigorously.

Step 6: Bake & Roll While Warm

Spread the batter evenly into your prepared pan; it will be thin, so shimmy the pan to level it out. Bake for 12 to 14 minutes or until the top springs back lightly when touched. As soon as it’s out, loosen the edges with a knife, flip the cake onto a cocoa-dusted parchment paper or towel, peel off the original parchment, and gently roll the cake up while warm. Then let it cool, rolled, at room temperature for about 3 hours—it helps avoid cracking later.

Step 7: Whip Your Cream Filling

Whip the cold heavy cream with sugar and vanilla until medium to stiff peaks form, then fold in marshmallow creme if you want that extra luxury. This filling is light yet velvety, making every bite melt in your mouth.

Step 8: Fill & Reroll

Slowly unroll your cooled cake, spread the whipped cream leaving a half-inch border, then carefully roll it back up—this time without the towel. Place on a wire rack set over a baking sheet to catch any ganache drips.

Step 9: Make & Pour Ganache

Heat your cream until just simmering, pour it over chopped chocolate (with optional corn syrup for shine), and let sit for a couple minutes. Stir gently until smooth and glossy, then pour over your cake roll. Let it chill at least 30 minutes before slicing so it sets beautifully.

How to Serve Chocolate Swiss Roll Cake Recipe

Garnishes

I love dusting a little extra cocoa powder or powdered sugar right before serving for that elegant touch. If I’m feeling fancy, I sprinkle toasted almonds or chocolate shavings on top of the ganache — it adds texture and that wow factor.

Side Dishes

Pairing this chocolate roll with fresh berries really balances out the richness. A scoop of vanilla ice cream or a dollop of raspberry sauce on the side is also a crowd-pleaser and makes it feel like a restaurant-worthy dessert.

Creative Ways to Present

For holidays, I’ve wrapped the roll in edible gold leaf or piped whipped cream rosettes along the edges. Mini chocolate curls on top or a drizzle of salted caramel sauce also bring a level of artistry that really impresses guests.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers wrapped tightly in plastic wrap and stored in the fridge. It stays fresh and moist for up to 3 days, and honestly, I’ve found it tastes even better after sitting overnight because all the flavors meld beautifully.

Freezing

If I’m prepping this dessert ahead of time, I assemble the cake roll with whipped cream, wrap it tightly, and freeze it before adding the ganache. It freezes really well for up to 2-3 months. When ready, thaw overnight in the fridge, then add the ganache topping fresh before serving.

Reheating

This cake is best enjoyed cold, but if you want it just slightly less chilled, I let it sit at room temp for 15-20 minutes before slicing. The ganache softens nicely, and the filling is just the right temperature for a melt-in-your-mouth experience.

FAQs

Final Thoughts

I absolutely love how this Chocolate Swiss Roll Cake Recipe brings such joy at my table — it feels elegant but is surprisingly manageable even for home bakers like us. When I first made this, I was amazed by how fluffy and rich it was without being heavy. I hope you’ll give it a try, maybe even with your own spin, and discover how satisfying making and sharing this classic cake can be. I’m cheering you on from my kitchen to yours — happy baking!

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