Chocolate Swiss Roll
Published
Published
This easy Chocolate Swiss Roll is one of those desserts that looks so impressive but is surprisingly simple to make, you just need time. A soft, airy chocolate sponge is rolled up with a luscious cream filling, then finished with a glossy chocolate ganache that makes it look restaurant-worthy. Whether you’re entertaining guests, celebrating a special occasion, or need a beautiful holiday dessert, this Swiss Roll is guaranteed to steal the spotlight!
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5 STAR REVIEWS
Second only to Twinkies, Little Debbie Swiss Rolls were an absolute childhood favorite of mine. And the only thing better than a Little Debbie Swiss Roll Cake is a giant homemade Swiss Roll! Scrumptious chocolate cake rolled around a cream filling, then covered in a rich silky ganache. It’s truly a showstopper dessert and perfect for holiday entertaining!
Helpful Tips and Variations
- Use a 15×10-inch Jelly Roll pan. They have unique dimensions specific to making sponge and sheet cakes, so the cake stays together after filling and rolling. Anything larger and the cake will be too thin and crack. Anything smaller and the edges will bake before the middle is done.
- Let the rolled cake cool until it is completely room temperature. As it cools, it will be “trained” to hold its shape when you fill it and re-roll, and also ensures that your filling won’t melt and ooze out the sides. (Usually takes a few hours.)
- Change up the filling. I went with traditional cream cheese, but you could use vanilla buttercream, chocolate mousse, marshmallow fluff, or a simple whipped cream.
- Add more flavor. Sprinkle cinnamon or espresso into the cake batter or add coffee, jam, peppermint extract, or your favorite liqueur to the filling.
- Vary the topping. Instead of the chocolate ganache, top the cake with cocoa powder, powdered sugar, or crushed peppermint candies for the holidays.
Chocolate Swiss Roll Cake
Ingredients
For the Cake
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Filling
- 8 oz. brick cream cheese, room temperature
- 2 cups powdered sugar
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For the Ganache
- ⅔ cup dark or semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
- 4 tbsp powdered sugar
- 3-4 tbsp milk
For Dusting Tea Towel
- 2 tbsp powdered sugar
Instructions
To Make The Chocolate Cake
- Heat the oven to 350°F. Lightly coat a 15×10-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper, leaving an extra 1" overhang.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, whisk together the eggs and granulated sugar until combined and thickened. Add in the melted butter and vanilla extract, and whisk until just combined.
- Fold the flour mixture into the wet mixture with a rubber spatula, and stir together until just combined.
- Pour batter into prepared pan and spread to an even layer. Bake for 11 minutes, or until top of cake springs back when touched. Do not over bake.
- Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with 2 tbsp of powdered sugar.
- Gently turn the cake out onto the towel and very carefully and slowly remove the parchment paper. While still hot, roll the cake up in the towel (yes, you want the towel to be rolled up inside), from short end to short end. Cool completely to room temperature on a wire rack, while rolled up, about 90 minutes.
While the Cake is Cooling, Make the Filling
- With an electric mixer, beat together cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
- Once the cake roll has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).
- Spread the filling mixture evenly over the cake, leaving a ¾" border on all sides. Then carefully re-roll the cake.
- Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour to help the filling firm up a bit.
Make the Chocolate Ganache
- Place the chocolate chips and whipping cream in a medium-sized microwave-safe bowl. Microwave in 30-second intervals until melted; whisk until combined. Then whisk in the powdered sugar until combined. Add milk, one tbsp at a time, until a pouring consistency is reached.
- Trim the ends of the cake for a clean look. Transfer to a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Let set.
- Transfer to a serving plate, slice, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make A Chocolate Swiss Roll Step by Step
Gather the ingredients and get the oven and pan ready. Heat the oven to 350°F. Lightly coat a 15×10-inch jelly roll pan with nonstick cooking spray. Then line the pan with parchment paper, leaving an extra 1″ overhang, which will make it easier to remove the cake once it’s baked.
Make the chocolate cake: In a medium bowl, whisk ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 tsp baking powder, and ½ tsp salt until well combined.
In a separate bowl, whisk 4 large eggs with ½ cup of granulated sugar until combined and thickened. Add 2 tbsp of melted butter and 1 tsp of vanilla extract, and whisk until just combined.
Fold the flour mixture into the wet ingredients with a rubber spatula, and stir together until just combined.
Pour batter into the prepared pan and spread to an even layer. Bake for 11 minutes, or until the top of the cake springs back when touched. Do not over bake.
Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with 2 tbsp of powdered sugar.
Gently flip the cake over onto the towel and very carefully and slowly remove the parchment paper.
While still hot, slowly roll the cake up inside the towel from the short end to the short end.
Let it cool completely to room temperature on a wire rack, while rolled up, about 90 minutes.
Make the filling: With an electric mixer, beat 8 oz. of softened cream cheese, 2 cups of powdered sugar, 4 tbsp. of softened butter, and 1 tsp of vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too thin that it will ooze out of the cake when you’re rolling it up.)
Unroll the cake: Once the cake roll has reached room temperature, transfer it to a flat surface, and very carefully unroll it until it is flat again. It’s okay if the ends curl up a bit.
Fill, Reroll, and Chill: Spread the filling mixture evenly over the cake, leaving a ¾” border on all sides. Then carefully re-roll the cake. Tightly wrap the chocolate roll in plastic wrap and refrigerate for at least one hour to help the filling firm up.
Make the ganache: Place ⅔ cup of chocolate chips and 2 tbsp of heavy whipping cream in a medium-sized microwave-safe bowl. Microwave in 30-second intervals until melted; whisk until combined. Then whisk in the 4 tbsp of powdered sugar until combined. Add in 3 to 4 tablespoons whole milk (one tbsp at a time) until it reaches a pouring consistency.
Cool and trim the cake: Trim the ends of the cake for a clean look. Transfer the cake to a cooling rack with a cookie sheet underneath (for a cleaner finish).
Finish with ganache. Pour the chocolate ganache evenly over the top. Let set.
Serve: Transfer to a serving plate, slice, and enjoy!
What to Serve With Chocolate Swiss Roll
I love serving this chocolate cake with a fresh fruit salad on the side, or with a few spoonfuls of raspberry sauce. It’s the perfect ending to a holiday prime rib dinner.
How to Store
- Fridge. This assembled roll cake will last 2-3 days in the refrigerator. Cover with plastic wrap or transfer to an airtight container.
- Freezer. You can make this roll cake recipe ahead and freeze it for up to 2 months. Prepare without the ganache, wrap in plastic wrap, and again in tinfoil. When you’re ready, defrost in the refrigerator, then coat with the ganache before serving.
More Holiday Cake Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
My Kugel recipe was originally published 12/4/22. It was retested, reworked, and republished to be better than ever 12/13/25.
Easy and turned out great!
People loved it
Wanted to do something outside my comfort zone this year for Christmas and chose this swiss roll. It was easier than I expected (thanks to your detailed instructions, pics, and video – thank you!) and it tasted wonderful. I felt like a rockstar.
The recipe was easier than I thought it would be! Cake wasn’t overly sweet and the filling was so good. Beautiful holiday dessert.
I tried twice and could not get this cake to come out. I used the exact amounts for each item and bought a 15X10 pan. The first batch would not even spread out over the whole pan. I made a second batch and with both together it did fill the pan (but not too thick). I live in high altitude so I baked it alittle longer than the recipe said for altitude and because I had to double to cake batter. In the pan it sprung up so I thought it was done.. I rolled it and left it to cool. 2.5 hours later I came back and the middle was still raw. I tried again with the single amount and while it would not spread out over the whole pan (again 15×10) I still cooked it. It was too thin to roll and I would not have been able to put the filling inside so I had to throw that one out as well. I would love to know what I did wrong.
It came out great ! What’s the best way to transport the cake without ruining the ganache?
Hi Amy can I freeze for make ahead recipe?
Hi Emelia! Yes, that information is included in the article. Enjoy!
Moist and delicious and just lovely!
This was a huge hit! Tasted wonderful and beautiful presentation. My roll was a little more narrow than the pictures but that’s okay, still had the perfect swirl when you sliced into it. I’m thinking of playing with the frosting flavors a bit – maybe peppermint? But it’s perfect as is. Thank you!
First time making a Swiss Roll….and it turned out perfectly.!! Delicious! I will be making this one again for sure!!
Could I add a little red food coloring to make a pink filling for Valentine’s Day? Would it make a difference to the consistency?
Can’t see why not! Fun.
Turned out great! I used chocolate buttercream with little expresso instead of ganache. Plan to try some Kahlua in the cream cheese filling :)
Made for Thanksgiving and it was everyone’s favorite dessert – going to make it again for Christmas!
I made this yesterday and it turned out fantastic. I did change the amounts for the cake batter. I made the original recipe and thought it seemed to thin so I made a 1/2 batch of the batter and added it . Cake came out perfect .
i made it and loved it!!!!!thank you for the recipe
This was incredible tasting and beautiful – going to make it again for Christmas! Thank you so much for sharing.
This cake tasted delicious, but it was a little thin.
My family is all spread out and for various reasons needed to celebrate Christmas early. For an extra special dessert I made this swiss roll. It was AMAZING. Perfect amount for 6 people. Thank you!
Hello! Can I use cake flour instead of all purpose flour for this recipe?
Not ideal. Cake flour is a much finer milled flour and cocoa powder is also very fine, so the two together will probably result in a flimsy cake.
Hi! I made this a few months ago and was amazing! I want to make it again for Chistmas but by mistake I bought milk chocolate instead of Dark, do you think it will make a lot of difference?
Hi Andrea – it will make a difference in taste (obviously), but not in overall results, so still delicious!
Thank you! If it still tastes good, then no problem!!
OMG! You have to try this!
does this only take a 1/2 flour is that right
Yes, that is the correct amount. You can read my reply to Pat in the previous comments.
This was sooooo yummy and such a beautiful presentation! Putting it in my binder for a Christmas dessert!
This recipe looks really good, but why, for the ganache, are you using powdered sugar and milk in your recipe, but the video shows you using just butter?
Hi Krista! I see that! I make ganache two different ways, so I didn’t match them up. Whoops. The ganache as written will work great, or you can do what’s in the video which is 1/2 cup heavy cream, 1 cup chocolate chips, and 1 tablespoon softened butter.
This was OUTSTANDING. Followed recipe to a T and no issues. Everyone raved about it – will make again!
Only 1/2 cup of flour? That doesn’t seem like it would fill jelly roll pan.
That is the correct amount. Mixed with all the other ingredients, the volume will increase, of course. If it helps, you can watch the video. Thanks!
This was excellent! Thank you for the detailed instructions. If you follow them, you won’t have any problems. I’m making this again for Easter.
I work at a cafe where we only have large sheet pans – I believe they are approximately 18×26 inch sheet pans, so a full sheet pan. I’m wondering if I could make double the chocolate cake and filling recipe and have it work ok. This is something my customers would love!
Hi Christina! Hm. Without further recipe testing, I can’t say for sure. I think the baking time would need to be adjusted, but not sure how much… you’re doubling the ingredients, but the sheet pan is larger, so maybe not? And rolling it will be trickier because it will be longer. BUT I think you could make it work. You should try it and report back…I’m sure this would be a hit!
Hi
How would I change the recipe to be gluten free?
Thanks
Hi Susan – you might be able to replace the all-purpose flour with a very high quality gluten-free flour (like Bob’s Red Mill all-purpose gluten-free flour) and adding 1 teaspoon of xanthan gum. BUT I am not a gluten-free baker and cannot vouch for the results without further recipe testing.
Did anyone adapt this to be gluten free.? If so, what were the results.