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 Carrot Cake!
Sabrina’s Chocolate Cake Roll Recipe
Chocolate Cake Roll (Swiss Roll) is the PERFECT holiday dessert, made with moist chocolate cake that is 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 dessert 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. It does need to cool after baking and before you add the whipped cream. Make sure to save some extra time here. If you want to add flavor to this dessert, add a teaspoon of peppermint or vanilla extract to the batter.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees and line your 15×12 baking sheet 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.
Notes
Nutrition
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Frequent Questions
Technically a Swiss roll is a type of roulade (a dish served in a roll-shape), 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.
This 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.
Add a tablespoon of vanilla extract or almond extract for extra flavor in your roll. Try adding a teaspoon of cinnamon into the dry ingredients to add some flavor to the roll. You can also whisk a teaspoon of peppermint with the whipped cream, then top the roll with crushed peppermint candies for a holiday version!
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Recipe Tips and Tricks
- Use a Mixer for Best Texture: It’s best to use an electric mixer or a stand mixer to cream the butter and sugar together. The mixer gets the best results in the texture of the sponge.
- Prevent Sticking: If your cake is sticking to the parchment paper, you can try dusting the paper with extra powdered sugar next time.
- Use a Jelly Roll Pan: This recipe 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.
- Vanilla Sponge Option: Follow the steps of this recipe with a vanilla sponge if you don’t prefer chocolate.
- Fruit and Topping Variations: 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
- Serve: Because you’re using whipped cream as a filling, do not leave the Chocolate Cake Roll out of the refrigerator for more than 2 hours for food safety.
- Store: This dessert will last 2-3 days in the refrigerator, wrapped in plastic wrap.
- Freeze: The roll cake recipe can be made ahead and frozen for 2-3 months. Make the 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.
Photos used in a previous version of this post.
Can this roll be frozen and then thawed to serve?
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.
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.
That’s amazing, Nadia.
Is the cake pan in cm or in? Thanks
inches
Does this Swiss roll require refrigeration?
You should refrigerate within 2 hours of making. It will keep for 2-3 days in the fridge.
My cake did not rise….. why was there no baking powder/soda in this recipe??
Oh no! Not sure why it wasn’t in the recipe card. I’ve edited it so hopefully it sticks this time.
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!
Yay! I hope you enjoy it!
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!
Thanks for the pin!
I made this for dessert yesterday. My swirl didn’t look quite as good as yours, but MAN was it delicious!
It doesn’t always have to look pretty to taste amazing! So glad you enjoyed it.
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!
I’d love to know what you think after trying it.