Chocolate Swiss Roll Cake


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.


Screen Shot 2014-08-05 at 9.31.15 PM

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


Chocolate Swiss Roll Cake

Yield: 12 servings

Prep Time:

Cook Time:

Total Time:


  • 1 recipeHershey's Chocolate Cake
  • for the marshmallow filling:
  • 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
  • sprinkles for garnish, if desired


  1. Prepare cake according to directions listed here. Roll up and cool {like my pictures detail}.
  2. For the frosting, stir butter, powdered sugar and vanilla together to start incorporating. Add in the marshmallow fluff and whip it good for 1 minute. Scrape sides and stir again briefly. If you think it's too thick, add in 1 tablespoon milk.
  3. Unroll cooled cake, spread frosting evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate 2-3 hours until the filling firms up.
  4. Remove plastic wrap and place cake roll onto a cooling rack with foil underneath to catch any drips.
  5. For the frosting, melt butter, chocolate chips, cocoa and milk together in a small pot over low heat. Once everything has melted together, remove from heat then stir in powdered sugar and vanilla.
  6. Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake. Top with sprinkles if desired. Refrigerate 20-30 minutes until frosting has firmed up.
  7. Slice into pieces and serve.

Read more of our favorites



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Lauren!!!!! I am BLOWN AWAY this morning! I’m almost in tears reading every wonderful word all of my favorite bloggers wrote about me. Honestly, so so touched. I can’t thank you enough for all the sweet words and holy moly, it’s about time I get on the swiss roll cake bandwagon. You’re inspiring me to try it myself. And of course I’m lovin’ all these sprinkles! You are the BEST. xoxo

  2. Blogging friends really are the best, who else can really get what we do?! I would loooove a big slice of this cake roll.

  3. They are so much easier than I ever thought too. This reminds me – it’s been awhile since I made one!! Pinned!

  4. This post had me cracking up all morning! I love the way your write..and you hit the nail on the head. I’ve never made a roll cake since they always looked like too much effort (can you tell I’m also lazy 😀 ). But I guess I should get my butt in gear and make this one as it sounds AMAZING!

    I just want to say that Sally’s blog is my absolute favorite, and she has inspired me to become more involved in my kitchen (even though she doesn’t know it). I’ve also found so many awesome bloggers through her, and I just want to say that while I may be quite, I really enjoy your blog as well!

  5. I’ve always been scared to try to make a roll cake, but your directions and photos make it seem like something I can accomplish. Looks delish!

  6. I have the same roll-cake-fear! It always turns out, thankfully, but it’s nerve wrecking! Yours is absolutely gorgeous!! That glaze sounds crazy-good!!!

  7. I am intimidated by cake rolls. I want to make one, but yes, I’m timid. But this looks sooooo good. Growing up just 30 minutes from the Little Debbie Factory, we were always well stocked with oatmeal cream pies, nutty bars, fudge rounds, and of course, swiss cake rolls! Pinning!!

  8. I have always wanted to make a cake roll, but totally desire to fill it with ice cream! Any pointers on that? Thanks for your post – I think I’ll actually step out of the box and attempt this!!

  9. What a gorgeous looking cake roll!! I would love to dive headfirst into a giant slice of sprinkle goodness!!!

  10. Hi Lauren! I just stumbled upon your chocolate swiss roll cake you baked for Sally’s virtual bridal shower. Awesome recipe, I’d love to grab a slice through the screen right now! I’m a huge fan of Sally since I started blogging and I actually discovered your beautiful culinary world thanks to her. I’m glad I know you 🙂 Cheers from the French girl behind Del’s cooking twist!

  11. I’m dying for a bite of this!

  12. I am a pro when it comes to making pumpkin roll for Thanksgiving, same idea of rolling the cake, so I will have to try out this cake roll! My son will love the chocolate, he loves Swiss Rolls, and he has his 9th bday coming up on the 26th so perhaps something other than a traditional cake. Hmmm…thanks for the inspiration!

  13. Is it hard to “roll the cake”? Does it crack? I wonder what would happen if you made the cake a day ahead (keeping it rolled in the kitchen towel) and filled the next day?



  1. Vanilla Banana Muffins - Love From The Oven - […] Chocolate Swiss Roll Cake from Lauren’s Latest […]
  2. Funfetti Pudding Mix Cookies - Cooking Classy - […] Chocolate Swiss Roll Cake from Lauren’s Latest […]
  3. Frosted sugar cookies recipe - […] Chocolate Swiss Roll Cake from Lauren’s Latest […]
  4. Cake batter popcorn » I Heart Nap Time - […] Chocolate Swiss Roll Cake from Lauren’s Latest //  Funfetti Cookie Dough Balls from Averie Cooks // Cake Batter Funfetti cookies from Diethood // Cake…
  5. Peanut Butter Cream Doughnuts - Crazy for Crust - […] Chocolate Swiss Roll Cake from Lauren’s Latest Funfetti Cookie Dough Balls from Averie Cooks Cake Batter Funfetti Cookies from…
  6. Confetti Cookie Milkshake | Bake Your Day - […] Chocolate Swiss Roll Cake from Lauren’s Latest Funfetti Cookie Dough Balls from Averie Cooks Cake Batter Funfetti Cookies from…
  7. Funfetti Sugar Cookie Cups with Vanilla Frosting - Crunchy Creamy Sweet - […] post from my friends to see what else we are serving today during this virtual bridal shower!  Chocolate Swiss…
  8. Cake Batter Funfetti Cookies Recipe | Diethood - […] Chocolate Swiss Roll Cake from Lauren’s Latest […]
  9. Frosting Filled Deep Dish Cake Batter Cookies {And a Surprise Bridal Shower for Sally!} | The Domestic Rebel - […] Chocolate Swiss Roll Cake from Lauren’s Latest […]