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Homemade Chocolate Swiss Roll Cake

Incredibly rich and irresistible, this classic Swiss Roll Cake recipe with cocoa powder and vanilla filling! This fluffy, moist and melt-in-your-mouth soft cake is every chocolate lover's dream.

October 1, 2021
Chocolate Swiss Roll CakePhoto By Canva
Difficulty Medium
Servings 8 people
Preparation 45 mins
Cooking 11 mins
Total 56 mins



  1. Start with making the sponge cake. Separate egg yolk and whites. Add all the egg whites to a large bowl, placing the egg yolks in a different bowl.
  2. Add a pinch of salt to the egg whites and beat until soft peaks are formed. Next, add half the sugar gradually and continue beating until stiff peaks are obtained.
  3. Then add the remaining sugar, butter, and vanilla to the egg yolks and beat till combined. Next, add baking powder, flour, and cacao powder and fold in.
  4. Once the dry ingredients have been added, fold in the beaten egg whites into the egg yolk mixture and stir gently until incorporated.
  5. Preheat your oven to 350 °F and line a 12x17 inch baking pan with parchment paper. Pour the sponge cake mixture into this lined baking pan and smoothen the top until even.
  6. Add the baking pan to the oven and bake for 11 minutes until the sponge cake is cooked and fluffy.
  7. Remove the sponge cake from the oven and transfer it to a clean and damp kitchen towel.
  8. Let the cake rest for about a minute before beginning to roll from the shorter side. Then leave the sponge to cool completely.
  9. In the meantime, make the Swiss roll filling by beating together heavy cream, sugar, and vanilla extract in a large mixing bowl until stiff.
  10. Unroll the cooled sponge and spread the filling on top, making sure to leave a ½-inch border-free. Roll again and peel off the parchment paper.
  11. Leave the cake in the fridge to cool for another 30 minutes, and enjoy your Swiss roll recipe with some chocolate ganache, cocoa powder, or marshmallow fluff on top.
Nutrition Facts
Serving Size 1 Chocolate Swiss Roll Cake
Serves 8
Amount Per Serving
% Daily Value*
Total Fat 8.4 g10.8%
Cholesterol 97 mg32.3%
Sodium 92 mg4%
Protein 4.1 g8.2%
Potassium 172 mg3.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Remember that the cake should be baked in a thin layer on a parchment paper-lined sheet pan or Swiss roll pan. A thin cake rolls more easily, and the parchment paper will help with the rolling.
  • When folding the egg whites into the rest of the batter, be very gentle and keep your movements light.
  • Bake the Swiss roll cake for exactly 11 minutes. Avoid going under or over this baking time for best results.
  • Roll the baked sponge cake on a damp towel before letting it cool. Cooling the sponge cake flat will make it much more likely to crack and break when you roll it after adding the filling.
  • It is also necessary to roll the cake while it’s still hot to allow the heat of the cake and the steam from the damp towel to help with the rolling, but be careful to watch your fingers.
  • Do not add the filling to the cake before it’s completely cooled, as the filling is likely to melt.
  • 30 minutes refrigeration is a necessary step to bind the cake and filling. Do not skip it to avoid the cake falling apart on slicing.
  • Cacao powder is a key ingredient in this Swiss roll recipe and gives it its signature flavor and appearance. If you can't find cacao powder, substitute it with unsweetened chocolate.
  • Add 2 tablespoons of marshmallow fluff to the heavy cream before whipping it into filling for some extra flavor.
  • Feel free to alter this Swiss roll recipe as desired. Some Swiss roll filling ideas include replacing instant coffee granules with cinnamon powder and adding fruit like chopped strawberries or blueberries to the filling.
Rate This Recipe

Swiss Roll Cake is a classic dessert that will remind you of your childhood memories. Chocolate and Vanilla Roll Cakes are definitely one of our favorite flavors.

This simple chocolate Swiss roll recipe will fill your kitchen with the smells of freshly baked cake and remind you just why exactly these decadent delicacies have been so popular for more than a century. Try the recipe now. Bon Appetit.

What Is Swiss Roll?

A Swiss roll cake is a kind of rolled-up sponge cake popular in Europe (where it is thought to have originated) and other parts of the world. It is traditionally made with sugar, eggs, and flour and has a filling of whipped cream, jam, or flavored icing.

How to Roll The Swiss Roll?

It is very important to properly roll your Swiss roll cake. To roll it, remove the thin sponge cake from the oven once fully baked and transfer to a clean and damp kitchen towel. Rest it for about a minute and start rolling from the shorter side to allow the heat of the cake and the steam from the damp towel to help with the rolling.

Leave this rolled, towel-covered cake alone until cooled completely, and then unroll and spread the filling. Re-roll the cake and peel off the parchment paper before transferring it to the fridge to set and reduce its tendency to fall apart on slicing.

What to Serve with a Swiss Roll?

Serve your Swiss roll with cream, cacao powder, chocolate ganache, shaved chocolate, powdered sugar, etc., on top. Add crushed peppermints if doing a holiday theme, and stretch fluffy microwaved marshmallows over the cake top. If looking for a lighter chocolate roll cake, skip the ganache and marshmallow fluff and top with chopped berries and nuts instead.

Here are some our delicious recipes that you can serve with Swiss Roll:

How to Store a Swiss Roll Cake?

To store this Swiss roll recipe, wrap it up in aluminum foil or plastic wrap and keep it in the refrigerator for 2 to 3 days.

If you'd rather freeze your roll cake, first flash freeze on a parchment-lined baking sheet until completely solid and then tightly wrap in two layers of plastic wrap and one layer of foil. Freeze for 3 months and defrost in the fridge after unwrapping. Then, reheat in the oven or microwave.

Recipe byPetite Gourmets

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