Name: Chocolate Swiss Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 2 h
Cuisine: European
Ingredients: For the chocolate sponge cake:; 95g all-purpose flour (3/4 cup); 30g unsweetened cocoa powder (1/3 cup); 1 tsp baking powder; 1/4 tsp salt; 4 large eggs; 150g granulated sugar (3/4 cup); 60ml vegetable oil or melted butter (1/4 cup); 60ml milk (1/4 cup); 1 tsp vanilla extract; For the filling:; 240ml heavy whipping cream (1 cup) or 115g butter (1/2 cup), softened; 60g powdered sugar (1/2 cup); 1 tsp vanilla extract; Optional: 2 tbsp cocoa powder or 60g chocolate chips, melted, for chocolate variation; Optional toppings:; Chocolate ganache; Powdered sugar; Shaved chocolate or cocoa powder

Why You’ll Love This Recipe

This Swiss roll is a show-stopping dessert that’s surprisingly easy to make. The sponge is soft and flexible—perfect for rolling without cracking—while the creamy filling adds lightness and contrast. The best part? It looks impressive but takes less effort than you might think. Whether dusted with powdered sugar or coated in ganache, it’s sure to impress guests and satisfy chocolate lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:
all-purpose flour
unsweetened cocoa powder
baking powder
salt
eggs
granulated sugar
vegetable oil or melted butter
milk
vanilla extract

For the filling:
heavy whipping cream or butter
powdered sugar
vanilla extract
optional: chocolate chips or cocoa powder for a chocolate variation

Optional toppings:
chocolate ganache
powdered sugar
shaved chocolate or cocoa powder

Directions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat eggs and sugar until thick, pale, and fluffy (about 5 minutes).
Add oil, milk, and vanilla to the egg mixture. Mix until just combined.
Gently fold the dry ingredients into the wet mixture until smooth and well combined.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting from the short end, gently roll the cake with the towel and let it cool completely while rolled.
In a mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. (For buttercream, beat softened butter, powdered sugar, and vanilla until light and fluffy.)
Unroll the cooled cake, spread the filling evenly, then re-roll the cake gently but tightly.
Chill for at least 1 hour before serving. Dust with powdered sugar or top with ganache if desired.

Servings and timing

Serves 8–10
Prep time: 25 minutes
Bake time: 12 minutes
Cooling and chilling time: 1 hour 30 minutes
Total time: about 2 hours

Variations

Add a layer of raspberry or strawberry jam under the filling for a fruity twist.
Use chocolate whipped cream for an extra chocolatey version.
Top with chocolate ganache for a decadent finish.
Add espresso powder to the sponge for a mocha version.
Use a mascarpone-based filling for a tiramisu-inspired take.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 4 days. For best results, slice while chilled and allow individual slices to come to room temperature for 10–15 minutes before serving. This cake is not recommended for freezing if filled with whipped cream, but buttercream-filled versions freeze well—wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Do not reheat.

FAQs

Why did my cake crack when I rolled it?

Cracking often happens when the cake cools before rolling. Be sure to roll it while it’s still warm and pliable.

Can I use buttercream instead of whipped cream?

Yes, both work well. Buttercream holds up longer and is easier for make-ahead options.

Do I need a jelly roll pan?

A 10×15-inch jelly roll pan is ideal, but any shallow, rimmed baking sheet of similar size will work.

How do I get a perfect spiral?

Roll the cake evenly and tightly, and don’t overfill with cream. Chilling helps set the shape.

Can I make this cake ahead of time?

Yes, it’s great made a day in advance. Store in the fridge until ready to serve.

What’s the best way to decorate it?

Dust with powdered sugar, drizzle with ganache, or cover in whipped cream and garnish with chocolate shavings.

Can I flavor the filling?

Absolutely. Add cocoa powder, espresso, or even a splash of liqueur to the cream or buttercream for extra flavor.

How do I prevent sticking?

Line your pan well with parchment and dust the towel with powdered sugar to prevent sticking during the roll.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Is this the same as a Yule log?

A Yule log (bûche de Noël) is a decorated version of a chocolate Swiss roll often made for the holidays. The base recipe is similar.

Conclusion

Chocolate Swiss Roll Cake is a timeless dessert with an irresistible spiral of soft sponge and creamy filling. It’s elegant, satisfying, and surprisingly easy to make at home. Whether you’re serving it plain or dressed up for a celebration, this cake is a delicious way to enjoy rich chocolate flavor in every beautiful slice.