This chocolate swiss roll is fudgy, decadent and filled with delicious marshmallow frosting. It’s a GIANT version of your favorite snack cake!
If you love swiss roll snack cakes – then you’re going to love this fudgy chocolate cake roll. It’s a tender chocolate sponge cake that’s filled with extra fluffy marshmallow frosting and covered in chocolate ganache. And while cake rolls look fancy, they’re actually very easy to make. This cake is on my all-time favorite dessert list, right up there with Banana Cream Pie and Better Than Sex Cake!
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As a child, I always loved swiss rolls that came in a package. My parents wouldn’t normally buy them for us, but if I had a little allowance money – I’d definitely opt for buying a swiss roll snack cake over a candy bar. I loved the chocolate cake, sweet filling, and chocolate coating. And so today, I’m sharing this chocolate swiss roll that will remind you exactly of the snack cake. Only it’s ginormous and even more delicious.
How to Make Swiss Roll
Now I’ve definitely made my fair share of chocolate cake recipes in my day – whether it’s my favorite chocolate cupcakes or a chocolate layer cake – but I had never made a cake roll until quite recently.
It turns out that making cake rolls isn’t actually too difficult – it just takes a little more assembling than some recipes. First, we make the chocolate sponge cake. It’s light and airy, which makes it ideal for rolling, and you’ll love the rich chocolate flavor. You’ll notice that there are 4 eggs and very little oil in the recipe – which is exactly why the cake is light and easy to roll.
Then after the cake is done baking, it gets inverted onto a piece of parchment paper (or a tea towel) dusted with cocoa powder. The cocoa powder is absolutely necessary, otherwise, the cake will stick to the parchment. Then while the cake is still hot – start from the short edge and roll it up. The cake gets cooled just like this so that it’s easier to assemble later, and then it’s time for the filling.
Because I wanted this roll cake to taste exactly like the ones I remembered from my childhood – I made a fluffy marshmallow frosting for the filling. You can also use sweetened whipped cream, regular buttercream, or fruit fillings if you prefer. Then unroll the cooled cake, frost it with your filling, and roll it back up placing the seam side down. After this step, I always put the cake in the fridge for about 30 minutes for this frosting to firm up. I find this makes the cake much easier to cut later on.
Then the whole thing gets drizzled with chocolate ganache. To make the clean up easier, I put the cake roll on a wire rack on top of a cookie sheet, then pour the ganache over top. I added a little sprinkle of powdered sugar and a few berries for garnish, but that’s totally up to you.
This swiss roll recipe is perfectly chocolatey, deliciously moist, and oh so pretty. Whether you grew up on the snack cakes or are just looking for an impressive dessert that’s not too difficult to make – you’ll love this chocolate cake roll.
If you love a good roll cake, be sure to try my pumpkin roll for Thanksgiving!
Looking for more cake recipes? Try these other favorites:
- Strawberries & Cream Cake Roll
- Orange Sour Cream Poppy Seed Cake
- Magic Custard Cake
- Chocolate Overload Cake
- Lemon Cake Roll
- More dessert recipes…
Tools used to make this Swiss Roll recipe
Jelly Roll Pan: A nice big baking sheet is a must have for any kitchen. This jelly roll pan is large than a regular cookie and works great for anything you’re baking.
Mixing Bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Offset Spatula: This little spatula makes frosting cakes and cookies a breeze!
Wire Rack: I keep a few of these cooling racks in my kitchen so I’m ready for any recipe I want to bake.
Chocolate Sponge Cake
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons oil
- 3 tablespoons cocoa powder
- 1/2 cup unsalted butter , softened
- 8 oz marshmallow fluff
- 1 cup powdered sugar
- 2-3 tablespoons cream (or milk)
- 3 oz semi-sweet chocolate , chopped
- 1/3 cup cream
- 1 tablespoon butter
- Preheat the oven to 350F degrees. Line a 10x15 inch jelly roll pan with parchment paper and grease the parchment.
- In a medium bowl whisk together the flour, 1/4 cup cocoa, baking powder and salt.
- In a large bowl beat the eggs and sugar until they're pale at frothy (at least 2 minutes).
- Then beat in the vanilla extract and oil.
- With the mixer on low, carefully mix the dry ingredients into the eggs. Turn off the mixer and scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.
- As the cake is baking, place a large piece of parchment paper (or tea towel) on the counter (ensure that it's longer than the jelly roll pan). Dust with 3 tablespoons cocoa powder.
- Invert the hot cake onto the parchment paper on the counter. Be careful here, because the pan is hot.
- Remove the pan and peel off the parchment paper that lined the bottom. Starting from the short end, roll the cake & parchment paper dusted with cocoa. Cool the cake fully as it's rolled up.
- Beat the butter until fluffy. Then mix in the marshmallow fluff.
- Beat in the powdered sugar, then mix in the cream 1 tablespoon at a time until its thick. Add in a little more powdered sugar if it's too thin.
- Unroll the cooled cake and frost leaving about 1/2 inch around each side. Make sure the cake is 100% cooled before frosting.
- Roll the cake back up (without the parchment), leaving the seam side down. Place in the fridge for 30 minutes to let the cake firm up.
- Add the chocolate, cream, & butter to a heat-proof bowl.
- Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.
- Place the cake on a wire rack with a cookie sheet or piece of parchment paper underneath. Pour the ganache over top.
- Place the cake in the fridge to firm up before serving. Optionally dust with powdered sugar and decorate with fruit before serving.
Should baking soda be apart of the receipt?
Jennifer Kimmel says
Hello Jean! Just baking powder for this recipe. Enjoy!
superb and easy!
The cake itself turned out really good and fluffy, but the cream was way too sweet, even though I used only half a cup of powdered sugar. I also didn’t care for the texture of the cream. Next time, I will try whipped cream.
One more minor issue: After cooling the roll, when I rolled it back to spread the cream, it broke in some parts. I am not sure how to prevent that. It was my first time making swissroll. Overall, nice experience.
Aubrey Cota says
Check out our pumpkin roll recipe here —> https://realhousemoms.com/classic-pumpkin-roll/ you’ll find lot’s of great tips to help prevent breaking and cracking.
I need to try baking this cake, since I have yet baked a cake roll. Your cake looks so delicious!
Aubrey Cota says
Yes, please try it and let us know what you think! Thank you.