Chocolate Cake Roll (Swiss Roll)

12 servings
Prep Time 15 minutes
Cook Time 10 minutes
Cooling 30 minutes
Total Time 25 minutes

Chocolate Cake Roll (Swiss Roll) is a sweet and moist layer of chocolate cake rolled around homemade whipped cream, ready in under an hour!

Cakes are some of the most popular desserts on the site including some of the classic ones like Easy Chocolate Cake, Oreo Cake, and Carrot Cake!

Chocolate Cake Roll (Swiss Roll) slices on serving plate

Chocolate Cake Roll (Swiss Roll) is the PERFECT holiday dessert, made with moist chocolate cake rolled around homemade Whipped Cream, and takes less than 60 minutes to throw together! You can decorate it for any occasion using fresh fruit, melted chocolate, powdered sugar, or even sprinkles and frosting for a birthday version.

This cake roll uses a chocolate sponge cake, which is lighter than regular cake and will be easier to roll. Plus you’re pouring it into a thin pan, so the sponge only needs about 10 minutes to bake. A cake roll does need to cool after baking and before you add the whipped cream, so make sure to save some extra time here. If you want to add more flavor to this dessert, add a teaspoon of peppermint or vanilla extract to the batter.

Don’t worry about your cake not looking this pretty when you roll it at first. Here is a quick picture of how my cake looked when I first rolled it. The whipped cream will ooze out of the sides a bit as you roll it back out. The sides will be a bit more scraggly. It is totally fine, just trim off the edges and you’ll have perfect looking edges like the picture above this one.

Chocolate Swiss Roll Collage of prep steps

Frequently Asked Questions

What is the difference between a Roulade and a Swiss Roll?

Technically a Swiss roll is a type of roulade, but a roulade can be savory or sweet. It’s also made from other types of pastries, while a Swiss roll is always a type of light or sponge cake with a sweet filling.

How do you roll a Swiss Roll?

This Swiss roll recipe calls for rolling the cake while it’s still warm. Do not skip this step, as you want it to cool in that shape. Using the parchment paper, roll cake around the paper. Leave it alone until it cools, then unroll very carefully and add the filling before rolling it up again.

What other flavors can I add to a Swiss Roll?

Add a tablespoon of vanilla extract or almond extract for extra flavor in your cake roll. Try adding a teaspoon of cinnamon into the dry ingredients to add some flavor to the cake roll. You can also whisk a teaspoon of peppermint with the whipped cream, then top the cake roll with crushed peppermint candies for a holiday version!

Chocolate Swiss Roll Collage of rolling steps

More Classic Cake Recipes

Chocolate Swiss Roll

Tips for Making Chocolate Cake Roll (Swiss Roll)

  • It’s best to use an electric mixer or a stand mixer to cream the butter and sugar together, to get the best results in the texture of the sponge.
  • If your cake is sticking to the parchment paper, you can try dusting the paper with extra powdered sugar next time.
  • This cake roll works best when you bake the batter in a jelly roll pan, but you can use a small baking sheet if that’s what you have. Try to stick to around 15×12, or the batter may spread too thin.
  • This cake roll recipe calls for whipped cream, because the light texture goes perfectly with the sponge. Try other fillings for different dessert variations on this chocolate cake roll, like Chocolate Frosting, Cream Cheese Frosting, Vanilla Buttercream, or melted Marshmallows. Once the cake is rolled, dust with powdered sugar, or top with chocolate Ganache.
  • Follow the steps of this recipe with a vanilla sponge if you don’t prefer chocolate.
  • Try stirring pureed fruit or Strawberry Fruit Topping into the whipped cream, then topping the cake with fresh berries and a tablespoon of chocolate chips.

How to Store Chocolate Cake Roll (Swiss Roll)

  • Serve: Because you’re using whipped cream as a filling, do not leave this cake roll out of the refrigerator for more than 2 hours for food safety.
  • Store: This cake roll will last 2-3 days in the refrigerator, wrapped in plastic wrap. 
  • Freeze: This roll cake recipe can be made ahead and frozen for 2-3 months. Make the cake roll, then bring to room temperature, add the filling, and wrap in plastic wrap and tinfoil. When you’re ready, defrost in the refrigerator, then decorate with powdered sugar right before serving.
Chocolate Cake Roll (Swiss Roll) slices on serving plate

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Chocolate Cake Roll (Swiss Roll)

Chocolate Cake Roll (Swiss Roll) is a sweet and moist layer of chocolate cake rolled around homemade whipped cream, ready in under an hour!
Yield 12 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Swedish
Author Sabrina Snyder


  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • 3 cups  Whipped Cream


  • Preheat the oven to 400 degrees and line your baking sheet (15×12) with parchment paper.
  • Sift together the cocoa powder, flour, baking powder and salt and set it aside.
  • In your stand mixer cream together the sugar and butter until lightened in color, about a minute then add in the eggs one at a time until fully incorporated before adding in the flour until just mixed in.
  • Pour the mixture onto your parchment paper and bake for 8-10 minutes or until the cake is done to the touch (your finger doesn’t leave an indentation) then remove from the oven and while it is still warm roll the parchment paper into a roll and let cool in the roll shape.
  • Unroll carefully and spread the whipped cream over the cake then re-roll, trim the edges (this is the chef’s reward 😉 ) and serve.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 256kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 75mg | Potassium: 147mg | Sugar: 13g | Vitamin A: 600IU | Calcium: 72mg | Iron: 0.8mg
Chocolate Swiss Roll Collage

Photos used in a previous version of this post.

Chocolate Swiss Roll
Chocolate Cake Roll
Chocolate Cake Swiss Roll with Whipped Cream Filling
Swiss Roll with Chocolate Cake and Whipped Cream

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I love this recipe super simple and easy! Delicious and it only took sixty minutes ( Which is amazing!!!) All my neighbors have requested a cake each after sampling mine.

    1. Oh no! Not sure why it wasn’t in the recipe card. I’ve edited it so hopefully it sticks this time.

  2. This brings back memories of something my mom used to make when I was child. It is such a pretty looking dessert and packed with yummy chocolate flavor too. I think we have a winner!

  3. Yum!! I pinned this to try later! I love swiss roll (and am actually 1/4 Swiss!) but have never attempted to make one, b you make it seem so easy, I’m actually inspired to try to make one myself. Thanks for sharing!

  4. I made this for dessert yesterday. My swirl didn’t look quite as good as yours, but MAN was it delicious!

  5. I have always loved Swiss rolls but never made one. This chocolate cake Swiss roll looks really delicious. Can’t wait to give it a try!