If you’ve been on the hunt for a show-stopping, melt-in-your-mouth dessert, then this Chocolate Swiss Roll Cake Recipe is about to become your new best friend in the kitchen. I absolutely love how this classic treat combines a tender, chocolaty sponge with fluffy whipped cream, all wrapped up in a perfect spiral of sweetness. Whether you’re making it for a special occasion or just because, this recipe delivers every time—and trust me, once you try it, you’ll see why I can’t stop making it!

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Why You’ll Love This Recipe

Perfectly Light & Moist: The cake’s sponge is so tender and fluffy, thanks to the whipped egg whites and careful folding.
Balanced Chocolate Flavor: Cocoa powder combined with a hint of espresso deepens the chocolate without any coffee taste.
Elegant Yet Easy: It looks impressive, but with my tips, you’ll find it surprisingly straightforward to make.
Customizable Whipped Filling: You can keep it classic vanilla or add marshmallow creme for a fun twist.

The image shows several slices of a chocolate roll cake arranged close together on a white marbled surface. Each slice has two layers: the outer layer is a dark brown chocolate sponge with a textured surface, and the inner layer is a thick, creamy white filling rolled in a spiral pattern. The roll is coated with a thin, glossy dark chocolate glaze on the outside edges of the slices. The lighting highlights the soft texture of the cream and the moistness of the chocolate cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Chocolate Swiss Roll Cake Recipe lies in the simple, quality ingredients that combine seamlessly to create a light, airy cake with a luscious filling. Don’t skip on room-temperature eggs—they whip up better and give the cake its proper rise.

Cake Flour or All-Purpose Flour: I love using cake flour for extra tenderness, but all-purpose works just fine—just be sure to spoon and level it for accuracy.
Cocoa Powder: Dutch-process or natural cocoa powder both bring rich chocolate flavor; a dusting extra for rolling helps keep the cake from sticking.
Baking Powder & Salt: These keep your cake rising beautifully and the flavors balanced.
Eggs: Make sure they are at room temperature to whip to perfect peaks.
Granulated Sugar: Divided to sweeten both the egg whites and yolk mixtures perfectly.
Vegetable Oil: Keeps the cake moist without overwhelming the chocolate flavor.
Buttermilk or Whole Milk: Adds tenderness and richness; buttermilk adds a subtle tang that brightens the taste.
Pure Vanilla Extract: Always worth splurging on good-quality vanilla here.
Espresso Powder (Optional): This is my secret weapon for intensified chocolate flavor—it doesn’t make the cake taste like coffee at all.
Heavy Cream: For luscious whipped cream filling and silky ganache topping.
Sugar for Whipped Cream: Granulated or confectioners’ sugar works great—your call based on what you prefer.
Marshmallow Creme (Optional): Adds a playful marshmallow touch if you want something a little extra.
Semi-Sweet Chocolate: The best quality bar you can find for that decadent ganache finish.
Corn Syrup (Optional): Use a touch in the ganache if you want that irresistibly glossy look.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I appreciate most about this Chocolate Swiss Roll Cake Recipe is how easy it is to make your own. Whether you want to lighten it up, add some extra flair, or make it seasonally perfect, there’s plenty of room to experiment and make it your own.

Mini Swiss Rolls: I sometimes cut the cake into smaller rectangles and roll mini cakes instead—perfect for parties or little hands and they’re so adorable!
Marshmallow Whipped Cream Filling: Adding marshmallow creme gives a fun, fluffy twist that my family goes crazy for.
Gluten-Free Version: I’ve swapped in gluten-free flour blends with good success; just watch the bake time closely as gluten-free flours vary.
Seasonal Fruit Addition: Feel free to add fresh raspberries or sliced strawberries inside with the whipped cream for a fresh pop of flavor.
Flavored Ganache: Experiment by mixing in a hint of orange zest or a splash of liqueur to your chocolate topping for something special.

How to Make Chocolate Swiss Roll Cake Recipe

Step 1: Prep Your Pan and Ingredients

I always start by preheating my oven to 350°F (177°C) and greasing a 12×17-inch baking pan. The key here is lining the pan with parchment paper and giving it a good grease or spray too—the cake is thin and delicate, so we want it to release perfectly without any tears. While that’s heating up, sift together the dry ingredients—flour, cocoa, baking powder, and salt—so they’re nicely combined and lump-free. This step sets you up for a smooth, even batter later.

Step 2: Whip Your Egg Whites

Using a hand or stand mixer, beat your room-temperature egg whites with a little sugar until you see foamy medium peaks—this means the peaks have a soft droop and aren’t rock stiff yet. This gentle texture is what makes the cake so fluffy without being rubbery, so be patient. Once ready, transfer those whites to another bowl to keep things nice and clean for the next step.

Step 3: Mix the Egg Yolk Mixture and Combine

In the same bowl (no need to wash!), beat the egg yolks with the remaining sugar for about a minute until pale and creamy. Add in your oil, milk or buttermilk, vanilla, and espresso powder if using. Beat that together for a couple minutes—your batter will look thin and bubbly, and that’s just right. Now, gently fold half the egg whites into the yolk mixture on low speed just for a few seconds, then fold in the rest. This delicate folding keeps the batter light and airy.

Step 4: Fold in the Dry Ingredients and Bake

Sift your dry mixture over the wet batter, then use a silicone spatula to gently fold until fully combined—don’t overmix or you’ll lose that lovely lightness. Spread the batter evenly over your prepared pan; it will be thin, so shimmy the pan gently on your counter to smooth the surface. Bake for 12 to 14 minutes or until the cake springs back lightly to the touch—this is a crucial moment to avoid overbaking, which dries out the cake and makes it crack when rolled.

Step 5: Roll the Cake While Warm

Here’s where this Chocolate Swiss Roll Cake Recipe really shines. While the cake is baking, prepare a clean kitchen towel or a large sheet of parchment dusted with cocoa powder. As soon as the cake is out of the oven, loosen the edges with a knife and invert the hot cake onto the towel or parchment. Carefully peel off the parchment paper it baked on, then start rolling the cake (with the towel or parchment) from one narrow end. Rolling it while warm keeps it flexible and helps prevent cracking. Let it cool fully rolled up—this slows the cooling so it retains moisture and shape perfectly.

Step 6: Make the Whipped Cream Filling

When your cake is cool, whip your heavy cream with sugar and vanilla until you get lovely medium to stiff peaks. If you’re feeling adventurous, blend in marshmallow creme for that dreamy marshmallow flavor that my family can’t get enough of. Spread this filling evenly over the unrolled cake, leaving a small border so it doesn’t spill out when you roll it back up.

Step 7: Roll the Cake with Filling and Add Ganache

Gently roll your cake back up—this time without the parchment or towel—taking care not to squeeze the filling out. Place the rolled cake on a rack over a baking sheet to catch drips, then prepare your ganache by gently heating cream and pouring it over chopped chocolate and corn syrup (if using). Let it sit and then stir until perfectly smooth and glossy. Pour this luscious ganache over your cake roll, using a spoon to catch and redistribute any drips. Chill for at least 30 minutes to set before slicing and sharing your masterpiece!

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Pro Tips for Making Chocolate Swiss Roll Cake Recipe

Don’t Overbake: I learned the hard way that a minute too long dries the cake and causes cracking; the spring-back test is a lifesaver.
Roll While Warm: Rolling the cake hot with parchment or towel prevents cracking and ensures an easy shape to fill later.
Use Espresso Powder: It amps up the chocolate flavor without any coffee taste—a subtle but wonderful trick I swear by.
Allow Proper Cooling Time: Let the cake cool fully rolled before unrolling to fill—rushing this step can cause tears.

How to Serve Chocolate Swiss Roll Cake Recipe

A single slice of chocolate roll cake is placed in the center of a white plate, showing the spiral layers clearly. The outer layer is dark and shiny chocolate, smooth and thick. Inside, alternating layers of dark chocolate sponge and fluffy white cream swirl tightly from the outer edge to the middle. A fork with a wooden handle rests on the plate holding a bite-sized piece of the cake. The background is a white marbled surface with parts of other white plates and a pale cloth visible around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I keep it simple—a light dusting of cocoa powder or powdered sugar does wonders. Sometimes I’ll add fresh raspberries or small edible flowers on top of the ganache for a pop of color and freshness. If I’m feeling festive, a few chocolate shavings sprinkled over the ganache really dress it up.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of extra whipped cream. On colder days, I love serving it with a warm cup of coffee or rich hot chocolate—a comforting combo that’s perfect for any chocolate lover.

Creative Ways to Present

For special occasions, I’ve lined a pretty serving platter with fresh mint leaves and piped additional whipped cream rosettes along the edges of the sliced cake. I’ve also wrapped individual slices with delicate parchment squares and tied them with twine for an adorable gift idea. If you want to elevate it further, drizzle a bit of caramel or raspberry sauce artistically on the plate.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover slices tightly with plastic wrap or place them in an airtight container before refrigeration. This keeps the cake moist and the ganache glossy for up to 3 days. When you unwrap the next day, the flavors have had time to meld beautifully.

Freezing

If I want to make this ahead, I do the assembly up to rolling the cake with whipped cream, then freeze without the ganache for best results. The frozen roll lasts 2–3 months wrapped tightly in plastic and foil. Thaw in the fridge overnight, then add your ganache right before serving for a fresh finish.

Reheating

I usually don’t reheat this cake because it’s best enjoyed chilled. However, if you prefer it slightly warmed, let it sit at room temperature for about 30 minutes or until it softens a bit—this way, you keep the whipped cream intact without melting it completely.

FAQs

Can I make the Chocolate Swiss Roll Cake Recipe ahead of time?

Absolutely! You can bake and roll the cake up to a day in advance; just keep it wrapped tightly at room temperature or in the fridge. For longer storage, freeze the cake without ganache and add the coating fresh after thawing.
What can I use if I don’t have cake flour?

You can substitute all-purpose flour for cake flour in this recipe. I tested both and found the difference minimal if you spoon and level the flour properly. For a lighter texture, you could also make your own cake flour substitute by mixing all-purpose flour with cornstarch.
How do I prevent the cake from cracking when rolled?

The key is to roll the cake warm, immediately after baking, using the parchment or towel to help it hold shape gently. Cooling the cake rolled keeps it pliable. Avoid overbaking, which dries it out and increases cracking risk.
Can I omit the espresso powder?

Yes! The espresso powder is optional and only enhances the chocolate flavor slightly without tasting like coffee. Leaving it out won’t significantly affect the overall cake.
What’s the best way to slice this cake?

Use a sharp, serrated knife and wipe it between cuts to keep slices clean. Chilling the cake for at least 30 minutes after adding ganache makes slicing easier and prevents squashing.

Final Thoughts

This Chocolate Swiss Roll Cake Recipe holds a special place in my heart because it’s proof that with a little patience and a few gentle folds, you can create a dessert that’s elegant, comforting, and downright irresistible. Every time I bring it out, friends and family are wowed—not just by how it looks but by the moist, tender crumb and fluffy cream inside. If you want to delight yourself and those around you with a classic dessert that feels fancy but is really quite simple, I can’t recommend this recipe enough. Give it a whirl—I’m cheering you on from my kitchen!