Chocolate Swiss Roll Cake

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This Chocolate Swiss Roll Cake features a soft chocolate sponge rolled with creamy marshmallow filling and covered in a smooth chocolate glaze. It’s rich, chocolatey, and makes a beautiful dessert for holidays, birthdays, or any time you’re craving something special. If you love roll cakes, try my Pumpkin Roll Cake or Pistachio Lemon Roll Cake next!

 

Is a Swiss Roll the Same as Sponge Cake?

Essentially, yes. This chocolate cake roll goes my various names, including “Swiss Roll”, “Jelly Roll”, “Swiss Log Cake” or “Roll Cake”. It is a chocolate sponge cake rolled up with filling in between the layers.

Ingredient Notes

A few quick notes on the ingredients to help you know what each one does in the recipe.

• Powdered Sugar: Used to sweeten the cake, filling, and frosting, and helps keep the rolled cake from sticking to the kitchen towel.
• Granulated Sugar: Adds sweetness and helps give the cake its light texture.
• Eggs, Separated: The yolks add richness, while the whipped whites help make the cake soft and airy.
• All-Purpose Flour: Gives the cake structure while keeping the sponge tender enough to roll.
• Cocoa Powder: Adds the chocolate flavor and gives the cake its rich color.
• Vanilla Extract: Adds a little extra flavor and complements the chocolate and marshmallow.
• Baking Powder: Helps the cake rise as it bakes.
• Baking Soda: Adds lift and helps create a soft, tender cake.
• Butter, Softened: Makes the filling creamy and helps give the chocolate frosting a smooth texture.
• Marshmallow Fluff: Creates the soft, sweet marshmallow filling in the center.
• Milk: Helps loosen the filling or frosting if either one is too thick.
• Dark Chocolate Chips: Add rich chocolate flavor and help create the smooth chocolate topping.

How to Make a Swiss Roll

For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what to expect when making this Swiss Roll cake:

Step 1: Preheat + Prep

Preheat the oven. Line a jelly roll pan (15 in x 10 in x 1 in) with aluminum foil; generously spray foil with non-stick cooking spray. Sprinkle a linen or thin cotton clean kitchen towel with some powdered sugar.

Step 2: Make the Batter

Beat egg whites in a large bowl until soft peaks form; gradually add 1/2 cup of sugar, beating until stiff peaks form.

In a separate bowl, beat egg yolks and vanilla on medium speed of an electric mixer. Gradually add remaining 1/3 cup of sugar; continue beating for a couple of more minutes.

In a medium bowl, stir together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended.

Step 3: Bake + Roll

Spread batter evenly in the prepared pan. Bake 12-15 minutes or until the top of the cake springs back when touched lightly in the center.

Immediately loosen the cake from the edges of the pan; invert onto a prepared towel. Carefully peel off foil.

While cake is still warm, roll cake and towel together starting from narrow end; place on a wire rack to let cake cool completely.

Step 4: Make the Filling

For the filling, we’re basically going to make buttercream laced with plenty of marshmallow creme. So good!

Stir butter, powdered sugar, and vanilla extract together to start incorporating. Add in the marshmallow fluff and whip it really well. Scrape sides and stir again briefly. If you think it’s too thick, add in some milk.

Step 5: Unroll, Fill + Roll Again

Unroll the cooled cake, spread the filling evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate until the filling firms up. While cooling, prepare the chocolate glaze.

Step 6: Make the Chocolate Glaze

Melt butter, chocolate chips, cocoa, and milk (or heavy cream) together in a small pot. Once everything has melted together, remove from heat, then stir in powdered sugar and vanilla.

Step 7: Pour Over Swiss Roll

Once the Swiss roll is cooled, remove the plastic wrap and place the Swiss roll onto a cooling rack with foil underneath to catch any drips.

Pour warm glaze over the Swiss roll, using the back of the spoon to spread gently, covering every exposed part of the cake. Refrigerate until the glaze has firmed up. Slice into pieces and serve!

Tips for the Best Chocolate Swiss Roll

• Use room-temperature eggs: They whip up more easily and give the egg whites better volume, which helps create a lighter sponge.
• Make sure your bowl is grease-free: Even a little grease or egg yolk in the bowl can keep the whites from reaching stiff peaks.
• Fold with a light hand: Work from the bottom of the bowl upward with a spatula so you keep as much air in the batter as possible.
• Don’t spread the batter too aggressively: Gently smooth it into the corners so you don’t deflate the batter or create thin spots that can bake faster.
• Check the filling before spreading: If the marshmallow filling is pulling at the cake instead of gliding across it, loosen it slightly with milk. This helps prevent tearing.
• Use a serrated knife for cleaner slices: A gentle sawing motion cuts through the cake and filling without squashing the roll.

What to Serve With Chocolate Swiss Roll

These recipes make easy pairings for a chocolate Swiss roll, especially if you want to add something creamy, fruity, or refreshing alongside each slice.

• Vanilla Ice Cream: The cool, creamy vanilla is a simple match for the rich chocolate cake and marshmallow filling.
• Strawberry Sauce: A spoonful of strawberry sauce adds a bright fruit flavor that cuts through the richness of the chocolate.
• Rocky Road Ice Cream: Chocolate, marshmallow, and crunchy almonds make this a fun choice for an extra-indulgent dessert plate.
• Strawberry Cream Cake: Fresh strawberries and cream bring a lighter, fruity option to a chocolate-focused dessert spread.
• Hot Chocolate: A warm, creamy drink that pairs naturally with the rich chocolate cake and marshmallow filling.

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. The printable recipe card below. Enjoy, friends! 🙂

Tools You’ll Need

You only need a few basic kitchen tools to make this Swiss roll from start to finish.

• 15 x 10-inch jelly roll pan: The shallow pan gives the sponge the thin, even shape needed for rolling.
• Electric mixer: Makes it easier to whip the egg whites and build volume into the batter.
• Wire rack: Provides a stable surface for cooling the cake and glazing it.
• Small saucepan: Makes it easy to melt the chocolate glaze ingredients together.

More Chocolate Cake Recipes!

• Black Forest Cake
• Molten Lava Cake
• Flourless Chocolate Cake
• Chocolate Birthday Cake
• Dark Chocolate Cake
• Vegan Chocolate Cake
• Chocolate Candy Cane Cake
• Chocolate Peanut Butter Sheet Cake

How to Store Chocolate Swiss Roll

To store Swiss roll cake, you should first let it cool completely. Wrap the Swiss roll tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also store it in an airtight container.

If you plan to eat the cake within a day or two, you can store it at room temperature. Otherwise, it’s best to store it in the fridge for up to 3-4 days. If you store it in the fridge, make sure to take it out and let it come to room temperature before serving, as it will be easier to slice and the texture will be better.

If you need to store it for longer, good news! You can freeze Swiss roll cake! Wrap it tightly in plastic wrap and then wrap it again in aluminum foil, and place it in a freezer-safe container. Swiss rolls can be frozen for up to 1-2 months. When you’re ready to serve the Swiss roll, simply remove it from the freezer and let it thaw in the refrigerator for several hours or overnight.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.