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Home » Popular » Cakes & Cupcakes » Chocolate Swiss Roll Cake

Chocolate Swiss Roll Cake

By: Rosemary Published: November 16, 2021 Updated on: November 24, 2021

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A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make. With a few tips and tricks, you can make this wonderful chocolate cake roll filled with sweet meringue buttercream and coated in a shiny chocolate glaze. Slice, serve, and you will wow your family and friends with this chocolate treat.

Swiss Roll cake on a white plate.

When I started baking, there were many dessert recipes I would look at and think, “how did they do that?” and also “I could never do that!” Well, luckily I didn’t listen to that second one because I happily discovered many times that even the most difficult-looking desserts were actually not hard to make at all.

A chocolate swiss roll cake was one of those desserts that seemed intimidating to me. How do you go about rolling up a cake with a filling? And how does it stay rolled up? Well, after making this classic cake many, many times since then I can say it’s actually quite easy.

So, if you are where I was all those years ago when I first started baking, I am happy to share this recipe with you. Even a beginner baker can make a swiss roll cake with success and, once you do, your family and friends will think, “how did you do that?”. They will think you’ve been going to pastry school in your spare time.

Roll cake on a white place with a slice cut on a white plate with a fork.

Table of Contents

  • What is a Swiss Roll Cake?
  • Ingredients
  • How to Make the Cake
      • Never Miss a Recipe!
  • How to Fill the Cake
  • How to Glaze the Swiss Roll Cake
  • Recipe Tips
  • FAQs
  • More Dessert Recipes
  • Chocolate Swiss Roll Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE CAKE
      • SWISS MERINGUE FILLING
      • CHOCOLATE GLAZE
      • *corn syrup makes the glaze shiny.
    • Instructions 
      • FOR THE CAKE
      • CHOCOLATE GLAZE
    • Notes
    • Nutrition

What is a Swiss Roll Cake?

There are three parts to this type of cake: the actual cake (or sponge), the filling, and the glaze (or another type of frosting).

These types of cakes can be made with many different flavors. This version is a simple chocolate cake with a buttercream filling and chocolate glaze.

For this type of cake, you make a flat cake and, while it’s still warm, roll it up. Once it cools you unroll it, add the filling and roll it up again. Then it is sliced to show off the cake and the filling spiraled together.

Cake rolls can be very elaborate. Have you ever seen a Buche de Noel? Those traditional Christmas cake rolls can be very fancy with frosting and decorations to make them look like a festive holiday yule log.

The swiss roll cake recipe I’m sharing today is perfect for a beginner. It’s simple but delicious and once you know how to make one, you can experiment with other flavor combinations and decorations.

Roll cake on a white plate with a piece on a white plate drizzled with melted chocolate.

Ingredients

  • All-purpose flour
  • Unsweetened Dutch-processed cocoa
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs
  • Granulated sugar
  • Milk
  • Vanilla
  • Swiss meringue buttercream – this can be made in advance, see more about this in the tips section.
  • Heavy whipping cream
  • Chopped good quality dark chocolate
  • Corn syrup – optional

How to Make the Cake

For the cake, you will need a 10×15″ (25×28 cm) jelly roll pan or cookie sheet. You will also need a sheet of parchment paper that is at least 2″ (4 cm) wider on all sides than your sheet pan.

Line the pan with the parchment paper and then lightly grease and flour the parchment paper.

Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium-sized bowl.

Eggs beaten and dry ingredients whisked in bowls.

In a large bowl (or stand mixer), beat the eggs until the mixture is light and fluffy. With the mixer running, slowly add the sugar and then the milk and vanilla. Beat the mixture for one minute.

Remaining wet ingredients & sugar beaten with egg.
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    With the mixer at low speed, slowly add the dry ingredients a little at a time. Once all of the flour mixture has been added, increase the speed to medium and beat the batter for one minute.

    Dry ingredients added and beaten to combine.

    Pour the batter into the prepared pan and spread it evenly. Rap the pan a few times on the counter to get rid of any air bubbles in the batter.

    Batter spread on the prepared cookie sheet.

    Bake the cake for about 12 to 15 minutes at 350°F (180°C). The cake is done when you can lightly press the center of the cake and it springs back.

    The roll cake baked.

    As soon as you take the cake out of the oven, carefully lift it from the pan using the edge of the parchment as a handle.

    Roll the hot cake up into itself (with the parchment paper) like a jelly roll. Place the roll on a baking rack to cool.

    Roll cake rolled with the parchment paper.

    How to Fill the Cake

    Once the cake roll is cooled, unroll roll it. While you unroll it, remove the parchment paper and discard it.

    Spread a little more than 1/2 of the buttercream filling on top of the unrolled cake.

    Cake unrolled and frosting spread on top.

    Roll the cake up again and then coat the outside of the roll with the rest of the buttercream. Place the cake roll on a plate or cookie sheet and refrigerate it for 10 to 15 minutes.

    Roll Cake rolled back up and remaining frosting spread on top.

    How to Glaze the Swiss Roll Cake

    While the cake chills, you can make the chocolate glaze.

    Place the chopped chocolate and corn syrup in a heat-proof bowl.

    Chocolate pieces in a white bowl.

    Pour the cream into a saucepan and heat it on the stove until it’s steaming hot but not boiling. Pour the hot cream over the chocolate, let it sit for a couple of minutes, and then stir until you have a smooth glaze.

    Hot milk added to the chopped chocolate and stirred until smooth.

    Remove the chilled cake roll from the fridge and pour the chocolate glaze evenly over the roll. Refrigerate the cake roll for at least 45 minutes to an hour before slicing and serving.

    Chocolate poured on top of the roll cake and chilled.

    Recipe Tips

    • Cake Batter Tip: It’s always a good idea to use room-temperature eggs and milk when you make the cake batter. Room temperature ingredients are easier to combine without having to overmix the batter. This will make your cake more soft and tender.
    • Baking Tip: It’s very important to not overbake the cake. The first time you make it, be sure to keep an eye on it and check it. Once it springs back in the center it’s ready. Every oven is different and your cake may need more or less time.
    • Filling Tip: The buttercream meringue is a wonderfully stable frosting/filling that you can make up to five days in advance. You can even make it ahead and freeze it for several months.
    • Glaze Tip: I like to add corn syrup to the glaze because it makes it nice and shiny when it’s set. You can omit it if you prefer but your glaze won’t be as shiny.
    • Decorating Tip: Top the glaze with shaved or grated chocolate, finely chopped nuts, or even sprinkles for extra decorations.
    Roll cake on a white plate.

    FAQs

    My cake roll is more flat and square instead of round. What did I do wrong?

    When you roll the cake, you will want to roll it into itself like a jelly roll. It’s important when you start the roll to tuck the end in tightly as you start to roll and keep the roll somewhat tight so it will hold a round shape.

    My cake cracked! Can I fix it?

    If your cake cracked it’s mostly like because it is over baked. If it cracks as you are rolling it, just keep rolling it carefully. Cracks can easily be covered up with the buttercream filling which is added inside the cake and on the outside.

    My glaze hardened while waiting for the cake to cool. How do I fix it?

    If your chocolate glaze hardens, just gently warm it up on the stove or microwave until it’s pourable.

    How long does chocolate swiss roll cake keep?

    I like to store this cake in the refrigerator. Keep it covered and it will keep for up to three to four days.

    Can it be frozen?

    You can also freeze the cake, firm up the chocolate by refrigerating the cake for approximately 30-60 minutes, then wrap it in plastic then again in foil, place in a freezer safe bag, it will keep for up to two months in the freezer.

    A slice of cake on a white plate drizzled with chocolate.

    The tender chocolate cake rolled up with the light and fluffy filling is the perfect match. The chocolate glaze adds the finishing touch! Give this chocolate swiss roll cake a try and you will love it – it’s perfect any time of year. It’s the perfect way to celebrate the Holidays. Enjoy!

    More Dessert Recipes

    • Creamy Vanilla Panna Cotta
    • No-Bake Coffee Cheesecake
    • Homemade Small Chocolate Peppermint Cake
    • Glazed Lemon Yogurt Cake
    Swiss Roll cake on a white plate.

    Chocolate Swiss Roll Cake

    Rosemary Molloy
    A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make. It's filled with buttercream and topped with a chocolate glaze.
    5 from 7 votes
    Prevent your screen from going dark
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    Prep Time 1 hr
    Cook Time 12 mins
    Chilling Time 1 hr
    Total Time 2 hrs 12 mins
    Course Dessert
    Cuisine American, Hungarian
    Servings 8 servings
    Calories 371 kcal

    Ingredients
     
     

    FOR THE CAKE

    • ¾ cup all purpose flour
    • ¼ cup unsweetened cocoa (dutch processed)
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 pinch salt
    • 3 large eggs (room temperature)
    • ½ cup granulated sugar
    • ¼ cup milk (room temperature / I use 2%)
    • ½ teaspoon vanilla

    SWISS MERINGUE FILLING

      CHOCOLATE GLAZE

      • 1½ cups cream whole/heavy or whipping cream (at least 30% fat)
      • 4 ounces dark chocolate chopped (good quality, I used one with 52% cocoa)
      • 1 teaspoon corn syrup (optional)*

      *corn syrup makes the glaze shiny.

        Instructions
         

        FOR THE CAKE

        • Pre-heat oven to 350° (180C). Lightly grease a 10×15 inch (25×38 cm) jelly roll pan or cookie sheet (I used a cookie sheet) line it with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the sheet. Then lightly grease and flour the paper. Set aside.
        • In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
        • In a large bowl beat eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.
        • Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
        • Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 12-15 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool. 
        • Unroll the cake, removing the parchment paper as you unroll, then spread it with a little more than ½ of the buttercream, roll it up again and cover the outside of the roll with the remaining buttercream. Place on a plate or cookie sheet and refrigerate for approximately 10-15 minutes. Remove from the fridge, place the roll on a wire rack, on a cookie sheet and pour the chocolate glaze (if the glaze is too firm then heat gently until thinner) evenly over the roll. Refrigerate approximately 45-60 minutes before serving. Enjoy!
        • Make the Swiss Meringue Buttercream.

        CHOCOLATE GLAZE

        • In a medium bowl add the chopped chocolate and corn syrup.
        • Heat the cream until very hot but not boiling then pour over the chocolate, let sit 1-2 minutes then stir until melted and smooth. Let cool until warmish.

        Notes

        For room temperature ingredients, remove from the fridge 45-60 minutes before using.
        Any leftover cake should be covered and stored in the fridge. It will keep for up to 3 days.
        You can also freeze the cake, firm up the chocolate by refrigerating the cake for approximately 30-60 minutes, then wrap it in plastic then again in foil, place in a freezer safe bag, it will keep for up to two months in the freezer.

        Nutrition

        Calories: 371kcalCarbohydrates: 32gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 91mgPotassium: 250mgFiber: 3gSugar: 17gVitamin A: 770IUVitamin C: 1mgCalcium: 75mgIron: 3mg
        Keyword chocolate roll cake, chocolate swiss roll cake, roll cake, swiss roll cake recipe
        Tried this recipe?Let us know how it was!

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          1. Patricia says

            December 11, 2022 at 1:31 am

            I do not use corn syrup. Is there anything I could substitute ?

            Reply
            • Rosemary says

              December 11, 2022 at 9:16 am

              Hi Patricia, you can just leave it out, it isn’t necessary. 🙂

              Reply
          2. Carol says

            March 16, 2022 at 3:47 pm

            Can you fill the cake with ice cream instead of the filling you used?????

            Reply
            • Rosemary says

              March 16, 2022 at 5:56 pm

              Hi Carol, you could try, I have never done it before. Let me know if you try it.

              Reply
          3. Debbie says

            November 24, 2021 at 12:43 pm

            I am surprising my son with this cake for Thanksgiving. What type chocolate are you using for the glaze? Semi sweet baking chocolate or something else? Thank you for sharing this recipe. Swiss Cake rolls have been my son’s favorite since childhood.

            Reply
            • Rosemary says

              November 24, 2021 at 3:10 pm

              Hi Debbie, I use a good quality dark chocolate (52% cocoa) an Italian brand, Novi usually, but a good quality around 50% cocoa is a good one to us. Let me know how it turns out. Happy Thanksgiving.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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