The Ultimate Decadent Chocolate Roll Cake (Swiss Roll) Recipe

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📸 1100+ photo shares | ☀️ Updated December 2025

Oh, darling bakers, gather ’round! Today, we’re diving headfirst into the blissful world of the Chocolate Roll Cake. Imagine a fluffy, tender chocolate sponge, lovingly swaddled around a cloud of airy, sweet whipped cream. It’s not just a cake; it’s an edible hug, a nostalgic trip to your grandmother’s kitchen, and a showstopper that always impresses. Often known as a Swiss Roll, this elegant dessert might look intimidating, but I promise you, with my step-by-step guide, you’ll be rolling like a pro in no time!

Why You’ll Love This Chocolate Roll Cake

• Surprisingly Simple: Don’t let its fancy appearance fool you; the technique is easy once you know the secret.
• Rich & Decadent: Deep chocolate flavor perfectly balanced by light, creamy filling.
• Perfect for Any Occasion: From a casual gathering to a festive holiday table, it always fits.
• Customizable: Easily adapted with different fillings or toppings.
• Nostalgic Charm: It’s a classic for a reason, bringing smiles and sweet memories.

What You’ll Need

 

Ingredients

• For the Chocolate Sponge:
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar, divided
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 1/4 cup (30g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
• For the Whipped Cream Filling:
  • 1 1/2 cups (360ml) heavy cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
• For Dusting:
  • 2 tablespoons unsweetened cocoa powder OR powdered sugar

How to Make Chocolate Roll Cake

 

Equipment

• 10×15 inch jelly roll pan
• Parchment paper
• Electric mixer (stand or hand-held)
• Clean kitchen towel
• Sifter

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the short sides. Lightly grease the parchment.
2. Whip Egg Yolks: In a large bowl, beat egg yolks with 1/4 cup (50g) of granulated sugar and vanilla extract until light, pale, and thick. This might take 3-5 minutes.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the sifted cocoa powder, sifted flour, baking powder, and salt.
4. Fold Dry into Yolks: Gently fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix.
5. Whip Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) of granulated sugar and continue beating until stiff, glossy peaks form.
6. Combine Batters: Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. Be very gentle to maintain the airiness.
7. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges with an offset spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Do not overbake!
8. Roll While Warm: While the cake is baking, lay a clean kitchen towel flat on your counter and generously dust it with powdered sugar or cocoa powder. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Trim any crisp edges if necessary. Starting from one short end, tightly roll the cake (with the towel inside) into a log. Place it seam-side down on a wire rack and let it cool completely. This step is crucial for the perfect Swiss Roll shape!
9. Prepare Filling: Once the cake is completely cool, in a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed until firm peaks form.
10. Fill and Re-roll: Gently unroll the cooled cake. Spread the whipped cream filling evenly over the entire surface, leaving a small border at the far edge. Carefully re-roll the cake, without the towel this time.
11. Chill & Serve: Transfer the finished Chocolate Roll Cake to a serving platter, seam-side down. Chill in the refrigerator for at least 1 hour (or up to 4 hours) to allow the filling to set and the cake to firm up. Before serving, generously dust with unsweetened cocoa powder or powdered sugar. Slice with a sharp, warm knife. Enjoy!

Fun Twists & Serving Ideas

• Berry Bliss: Add a thin layer of raspberry or strawberry jam over the cake before spreading the whipped cream for a fruity tang.
• Coffee Kick: Replace 1 tablespoon of cocoa powder with instant espresso powder in the cake for a mocha flavor.
• Mint Chocolate Dream: Add 1/2 teaspoon of mint extract to the whipped cream filling.
• Nutty Crunch: Sprinkle finely chopped toasted nuts (like pecans or hazelnuts) over the whipped cream before rolling.
• Chocolate Ganache Glaze: Instead of dusting, drizzle or spread a simple chocolate ganache over the chilled cake for an extra layer of chocolatey goodness.
• Seasonal Decor: Garnish with fresh berries, chocolate shavings, or even edible flowers for a truly stunning presentation.

Common Questions About Chocolate Roll Cake (FAQs)

Q: Why did my cake crack when I unrolled it?

A: The most common reason is that the cake wasn’t rolled while it was still warm, or it was overbaked, making it dry and brittle. Rolling it warm helps it “learn” its shape.

Q: Can I make this cake ahead of time?

A: Absolutely! This Swiss Roll is actually best made a few hours or even a day in advance, allowing the flavors to meld and the cake to fully set. Store it covered in the refrigerator.

Q: What if I don’t have a jelly roll pan?

A: A standard baking sheet (approx. 10×15 inches or 25×38 cm) will work, as long as it has a rim. Adjust baking time slightly if your pan size varies.

Q: Can I use a different filling?

A: Yes! Cream cheese frosting, chocolate ganache, or even a mascarpone cream would be delightful alternatives. Just ensure they are not too heavy or wet, which could make the cake difficult to roll.

What Our Fans Are Saying

Emma R. ⭐⭐⭐⭐⭐
“This Chocolate Roll Cake recipe is a winner! I was so nervous about rolling it, but it worked perfectly. The cake is incredibly moist, and the whipped cream filling is divine. My family devoured it in minutes!”

David L. ⭐⭐⭐⭐⭐
“I made this for a dinner party, and everyone thought I bought it from a fancy bakery. The instructions were so clear, especially the rolling tip. It’s now my go-to dessert for special occasions!”

Sophia K. ⭐⭐⭐⭐
“A truly delicious recipe! My first attempt at rolling wasn’t picture-perfect, but the taste was incredible. Next time I’ll definitely chill it longer before slicing, but I’ll be making this again and again.”

There you have it, folks – your new favorite dessert, the glorious Chocolate Roll Cake! Whether you call it a Swiss Roll or simply a chocolate dream, this recipe is designed to bring joy to your kitchen and your taste buds. Don’t be shy; give it a try, and let that fluffy chocolate goodness roll into your heart!

Recipe Note: Remember, practice makes perfect with the roll, but even a slightly imperfect roll tastes just as amazing!