Swiss Cake Roll

With a moist chocolate sponge cake, marshmallow buttercream filling, and chocolate ganache on the outside, this Swiss Cake Roll has all the elements of the classic treat.

I’ve loved Swiss Rolls since I was a kid. They were always one of my favorite treats and I still enjoy them now and again as an adult. I’ve even used them to make a Swiss Cake Roll Cheesecake before! This Swiss roll cake is a lot like making one giant Swiss roll. It’s similar to my pumpkin cake roll and red velvet cake roll, just with a chocolate sponge cake. I used marshmallow buttercream for the filling but vanilla frosting works too!

Why I Love This Swiss Cake Roll Recipe

Here are a few reasons why I (and my family!) love this cake.

• All the elements of a Swiss Roll. This cake really has all of the elements of a classic Swiss Roll! There’s super soft, tender cake, the marshmallow filling, and even the chocolate ganache coating. So good!
• Can be made from scratch or a mix. I’ve included 2 ways to make this Swiss roll cake. One way includes making everything from scratch and the other uses a cake mix shortcut. Both are super delicious – it just depends on how much time you have!
• Perfect for making ahead. This cake roll can be stored in the fridge for several days or frozen for a few months. I love to make it a day ahead of time!

What You’ll Need

Here’s a run-down of what you’ll need to make this homemade Swiss roll, whether you opt to make it from scratch or with a cake mix. The exact measurements can be found in the recipe card below.

Sponge cake from scratch:

• Cake flour – Using cake flour creates a lighter, more tender crumb.
• Cocoa powder – Adds the rich chocolate flavor.
• Salt
• Baking powder
• Sugar – Sugar is added in two separate parts of the sponge cake, so be sure to measure correctly.
• Corn syrup
• Eggs – Let them come to room temperature ahead of time.
• Vanilla
• Water
• Vegetable oil – Or similar oil.

Using a cake mix:

• Eggs – Let them come to room temperature.
• Devil’s Food Cake Mix – Devil’s food chocolate cake offers the best flavor that’s closest to a traditional Swiss Roll.

Marshmallow Buttercream Filling:

• Powdered sugar – Sweetens and stabilizes the buttercream.
• Marshmallow fluff – Adds the marshmallow flavor to the filling.
• Unsalted butter
• Vanilla extract

Dark Chocolate Ganache:

• Chocolate bar – Use any quality dark chocolate bar. I like the Ghirardelli brand.
• Heavy cream – Makes the ganache easily pourable.

How To Make Swiss Cake Roll

Each part of this recipe requires a few steps. The most important part is to let the cake cool completely once it is rolled. The printable version of the instructions can be found in the recipe card below.

Making the sponge cake from scratch:

• Prep. Preheat the oven to 350F. Line a jelly roll pan with parchment paper. Dust with powdered sugar. Sift the dry ingredients into a small bowl. Divide the egg yolks and whites into separate bowls.

• Make the batter. Add 1/2 cup of sugar, salt, corn syrup, vanilla, and water to the yolk. Set the bowl inside a larger bowl with warm tap water. Beat on high speed until they become pale, thick, and foamy. Microwave the oil to warm then add it to the dry ingredients. Whisk this mixture into the egg yolks.
• Add the egg whites. Beat the egg whites on high until frothy and thick. Slowly add the sugar, mixing in-between. Beat until stiff peaks form. Gently fold into the batter until just incorporated.

• Bake. Pour the batter into the prepared jelly roll pan, tapping it on the counter to make sure it spreads evenly. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Roll and cool. Slightly dampen a dish towel and lay it on the counter. Sprinkle with powdered sugar. Immediately flip the baked cake onto the sugared towel. Use the towel to gently roll the cake into a spiral. Allow it to cool.
• Fill. Make the filling as directed below. Gently unroll the cake, evenly spread the filling over the top, and roll back up. Place seam side down on a baking rack over a baking sheet.
• Add the ganache. Make the ganache as directed. Cool to thicken a bit then pour over the cake, using an offset spatula to ensure the sides are covered.

Using a cake mix:

• Prep. Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper and spray generously with non-stick spray.
• Make the batter. Beat the eggs on high until light and foamy. Add the cake mix, vegetable oil, and water. Beat on low for 2-3 minutes.
• Bake. Pour the batter evenly into the baking sheet. Bake for 12-14 minutes.
• Roll. Slightly dampen a dish towel and lay it on the counter. Sprinkle with powdered sugar. Flip the cake onto the sugared towel as soon as it comes out of the oven. Use the towel to gently roll it into a spiral. Allow to cool.
• Add the frosting. Make the filling as directed. Gently unroll the cake, spread the filling evenly on top, and roll gently back up. Place on a wire rack over a baking sheet.
• Add the ganache. Make the ganache as directed. Allow to cool to thicken a bit then pour evenly over the cake.

Marshmallow Buttercream Directions:

• Beat the butter and sugar. Beat the powdered sugar, butter, and vanilla until smooth.
• Add the fluff. Add the marshmallow fluff and mix until completely combined.

Dark Chocolate Ganache Directions:

• Heat the cream. Microwave the heavy cream until it just starts to bubble.
• Combine. Add the chocolate to the cream. Allow to sit for a minute or two then stir to combine.

Proper Storage

• Fridge. This chocolate Swiss roll is best stored in the fridge, wrapped tightly in plastic wrap. It’s best enjoyed within 3 days.
• Freezer. To freeze the assembled roll cake, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the fridge.

More Cake Recipes To Try

• Red Velvet Cake
• Butterfinger Poke Cake
• Rum Cake
• Molten Lava Cake
• Angel Food Cake