Chocolate Swiss Roll Cake

This Chocolate Swiss Roll Cake recipe is both fun and indulgent. It features a light, fluffy chocolate sponge filled with sweetened whipped cream and finished with a rich chocolate ganache, perfect for dessert lovers.

Easy Chocolate Swiss Roll Cake Recipe

There’s something satisfying about making a chocolate Swiss cake roll. The fluffy chocolate sponge cake batter comes together smooth and rich, and as it bakes, the kitchen fills with that deep chocolate aroma that makes the wait feel longer than it is. It’s not a rushed business, this cake takes several steps to make but none of them are difficult. Turning the warm cake out onto a powdered-sugar-dusted tea towel feels a little old-fashioned, but it’s the secret to getting that perfect roll.

Once cooled and unrolled, a generous layer of creamy filling is spread evenly over the chocolate sponge, then rolled back into a neat spiral. Topped with rich chocolate ganache, this Chocolate Swiss Roll Cake is an impressive dessert that’s perfect for casual movie nights, family gatherings, or holidays like Christmas, Thanksgiving, Mother’s Day, and Easter. Simple, classic, and always worth making, it’s a dessert everyone will love.

Checkout this quick list of ingredients you’ll need to make Chocolate Cake Roll: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cake batter.
Cocoa – Unsweetened cocoa powder gives the sponge-like cake its signature chocolate flavor.
Leavening – Baking powder and salt give lift to the cake batter while baking.
Whole Eggs – Large eggs stabilize the batter.
Sugar – Granulated sugar for sweetness.
Flavorings – Vanilla extract and almond extract.
Powdered Sugar – You’ll need confectioner’s sugar for dusting the kitchen towel to prevent sticking.
Whipped Filling – Heavy cream, cream cheese, powdered sugar and vanilla extract for the light and fluffy filling.
Chocolate Glaze -Semi sweet chocolate chips, heavy cream and vegetable oil. The vegetable oil is stable at room temperature and will give the chocolate glaze a slight shine.

How to Make the Best Chocolate Swiss Roll Cake Recipe

Heat Oven and Prepare Pan – Preheat oven to 375 degrees f. Line 17×12-inch baking pan with waxed paper or parchment paper; grease paper lightly with vegetable oil or baking spray.
Prep a Kitchen Towel – Arrange clean towel on counter; sprinkle generously with powdered sugar.
Dry Ingredients – Use a whisk to sift together flour and cocoa powder.
Whip Egg Whites – Beat egg whites on high speed until foamy. Continue beating, gradually adding 1/4 cup granulated sugar. Beat on medium high until glossy stiff peaks form.
Wet Ingredients – Combine egg yolks, remaining sugar, melted butter, baking powder, vanilla extract and salt.
Combine – Add sifted flour mixture to the wet ingredients, mix well on low speed. By hand, gently fold beaten egg white mixture into the batter.
Transfer to Pan – Pour batter evenly into prepared pan.
Oven – Bake cake per the cooking time in the recipe until the center springs back when lightly touched.
Remove from Oven – Immediately run knife around edge of pan and invert hot cake onto prepared tea towel; remove parchment paper from bottom. Dust cake generously with powdered sugar.
Roll Cake – Tightly roll up hot cake in towel, starting with the short side side. Cool at room temperature.
Whipped Cream Filling – Use an electric mixer to whip the cream cheese, powdered sugar and vanilla. Gradually add whipped cream beating until stiff peaks form.
Assemble – Unroll cooled cake; remove towel. Spread cake evenly with filling then roll up cake starting shortest side ending seam side down.
Chocolate Topping – In a double boiler, melt together chocolate, heavy cream and oil, stirring until completely smooth. Let stand until thickened but still pourable. Transfer cake to a wire rack over a sheet pan. Gently pour over cake, spreading to cover, if needed.
Allow to stand at room temperature until chocolate is set, then chill for 4 hours before slicing and serving.

Kitchen Equipment to Make Chocolate Cake Roll

A stand mixer or a hand mixer.
Large bowl, medium bowl, and small bowls.
Measuring cups and spoons.
Lint free kitchen towel for rolling the cake.
Powdered sugar shaker or a fine mesh sieve.
Wax paper or parchment paper.
Offset spatula.
17×12-inch rimmed pan or 15 x 10 1/2 x 1-inch jelly roll pan.
Wire rack.

Recipe Variations, Tips and Substitutions

Pan Options – You can bake this cake in a classic jelly roll pan. It will be slightly thicker and may take up to 5 minutes longer for the sponge cake to bake. Don’t overbake it! A thinner cake is easier to roll.
Flour – You can use cake flour or all purpose flour in the same amount.
Cocoa – Use classic unsweetened cocoa powder or dutch process cocoa powder. The amount remains the same.
Espresso Powder – You can sift 1-2 teaspoons of espresso powder with the flour and cocoa for a deeper chocolate flavor.
Chocolate – If you prefer, you can make a dark chocolate ganache using dark chocolate chips.
Serving Options – You can slice and serve this cake roll after glazing, if desired. Giving it ample time to chill will make for cleaner slices.

Storage and Leftovers

Leftovers – Store Swiss Cake Roll Cake in an airtight container chilled in the refrigerator for up to 3 days.
Freezer – You can make and freeze this chocolate roll cake for up to 2 months. Thaw in the fridge and slice before serving.

More Cake Recipes to Make

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Black Forest Cake is a holiday must-make that works for any special occasion.
My Italian Cream Cake is the only recipe you’ll ever need.
This stunning Buche de Noel is an edible centerpiece perfect for your holiday table.
Cookies and Cream Cake from Southern Living.

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