Chocolate Swiss Roll Cake – Light, Fluffy, and Filled With Cream
Chocolate Swiss roll cake is one of those desserts that looks impressive but is surprisingly simple to master. It’s soft, spongy, and filled with a cloud of whipped cream that balances the cocoa-rich cake. The swirl is the star, and getting it right is easier than you think with a few smart steps.
This cake is perfect for birthdays, holidays, or anytime you want a classic treat that never disappoints. Make it once, and you’ll keep coming back to it.
Chocolate Swiss Roll Cake - Light, Fluffy, and Filled With Cream
Ingredients
Method
- Prep the pan. Heat the oven to 350°F (175°C).Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides for easy lifting. Lightly grease the parchment.
- Separate and beat. Separate the eggs. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.Gradually add 1/4 cup of the granulated sugar and keep beating until glossy medium-stiff peaks form. Set aside.
- Make the yolk mixture. In another bowl, whisk the egg yolks with the remaining 1/2 cup granulated sugar and 1 teaspoon vanilla until pale and thick, about 2–3 minutes.
- Combine dry ingredients. In a small bowl, whisk flour, cocoa powder, cornstarch, baking powder, and salt. Sift if lumpy.Stir in 1 teaspoon espresso powder if using.
- Fold the batter. Add the dry ingredients to the yolk mixture and gently fold. The mixture will be thick. Stir in a spoonful of beaten whites to loosen, then fold in the remaining whites in 2–3 additions until no streaks remain.Work slowly to keep the batter airy.
- Bake. Spread the batter evenly in the prepared pan, reaching the corners. Tap the pan once on the counter to release big bubbles. Bake 10–12 minutes, until the cake springs back when touched and a toothpick comes out clean.
- Roll while warm. Dust a clean kitchen towel with powdered sugar.While the cake is hot, run a knife along the edges, lift it out using the parchment, and invert onto the sugared towel. Peel off the parchment. Starting from a short side, roll the warm cake up with the towel inside.Let it cool completely, seam side down.
- Whip the filling. Beat heavy cream, powdered sugar, and 1 teaspoon vanilla to medium-firm peaks. The cream should hold its shape but still look smooth.
- Fill. Carefully unroll the cooled cake. Spread the whipped cream evenly, leaving a 1/2-inch border.Add a thin layer of jam or sprinkle mini chocolate chips if you like.
- Roll and chill. Roll the cake back up without the towel. Wrap in parchment or plastic and chill 30–60 minutes to set the shape.
- Finish and serve. Trim the ends for a clean look. Dust with powdered sugar or cocoa.Slice with a sharp serrated knife, wiping between cuts for neat swirls.
Why This Recipe Works
This Swiss roll uses a light sponge made without butter, so it stays flexible enough to roll without cracking. The batter relies on whipped eggs for lift, which gives the cake structure while keeping it airy.
A cocoa-forward flavor makes it rich but not heavy, especially paired with lightly sweetened cream. Rolling the cake while it’s warm sets the shape, so unrolling to fill it later is simple and stress-free. The result is a beautiful swirl, a tender bite, and a balanced sweetness.
Shopping List
- Eggs (5 large, room temperature)
- Granulated sugar (3/4 cup)
- All-purpose flour (3/4 cup)
- Unsweetened cocoa powder (1/4 cup, sifted)
- Cornstarch (1 tablespoon, optional but helpful for tenderness)
- Baking powder (1/2 teaspoon)
- Fine salt (1/4 teaspoon)
- Vanilla extract (2 teaspoons, divided)
- Heavy whipping cream (1 1/2 cups)
- Powdered sugar (3–4 tablespoons, plus more for dusting)
- Neutral oil or melted butter (1 tablespoon, for pan)
- Optional add-ins: espresso powder (1 teaspoon to boost chocolate), chocolate chips, fresh berries, or jam for a thin layer under the cream
Instructions
- Prep the pan. Heat the oven to 350°F (175°C).Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides for easy lifting. Lightly grease the parchment.
- Separate and beat. Separate the eggs. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.Gradually add 1/4 cup of the granulated sugar and keep beating until glossy medium-stiff peaks form. Set aside.
- Make the yolk mixture. In another bowl, whisk the egg yolks with the remaining 1/2 cup granulated sugar and 1 teaspoon vanilla until pale and thick, about 2–3 minutes.
- Combine dry ingredients. In a small bowl, whisk flour, cocoa powder, cornstarch, baking powder, and salt. Sift if lumpy.Stir in 1 teaspoon espresso powder if using.
- Fold the batter. Add the dry ingredients to the yolk mixture and gently fold. The mixture will be thick. Stir in a spoonful of beaten whites to loosen, then fold in the remaining whites in 2–3 additions until no streaks remain.Work slowly to keep the batter airy.
- Bake. Spread the batter evenly in the prepared pan, reaching the corners. Tap the pan once on the counter to release big bubbles. Bake 10–12 minutes, until the cake springs back when touched and a toothpick comes out clean.
- Roll while warm. Dust a clean kitchen towel with powdered sugar.While the cake is hot, run a knife along the edges, lift it out using the parchment, and invert onto the sugared towel. Peel off the parchment. Starting from a short side, roll the warm cake up with the towel inside.
Let it cool completely, seam side down.
- Whip the filling. Beat heavy cream, powdered sugar, and 1 teaspoon vanilla to medium-firm peaks. The cream should hold its shape but still look smooth.
- Fill. Carefully unroll the cooled cake. Spread the whipped cream evenly, leaving a 1/2-inch border.Add a thin layer of jam or sprinkle mini chocolate chips if you like.
- Roll and chill. Roll the cake back up without the towel. Wrap in parchment or plastic and chill 30–60 minutes to set the shape.
- Finish and serve. Trim the ends for a clean look. Dust with powdered sugar or cocoa.Slice with a sharp serrated knife, wiping between cuts for neat swirls.
How to Store
Keep the Swiss roll in the fridge, wrapped well, for up to 3 days. The cream stays stable and the cake remains moist. If you want to make it ahead, you can bake and roll the plain cake (without filling), wrap it tightly, and refrigerate for 2 days or freeze for up to 1 month.
To freeze a filled roll, wrap it snugly in plastic and then foil.
Thaw overnight in the fridge before slicing. Dust with fresh powdered sugar right before serving for the best look.
Health Benefits
This dessert is a treat, but there are a few positives. Cocoa contains antioxidants and can offer a small mood boost.
The cake itself is lighter than butter-heavy layer cakes, since it relies on whipped eggs instead of lots of fat.
You can also control sweetness by adjusting the sugar in the cream. For a slightly higher protein option, swap part of the whipped cream for Greek yogurt and sweeten gently with honey or powdered sugar.
What Not to Do
- Don’t overbake. A dry sponge cracks. Pull it as soon as it springs back and a toothpick is clean.
- Don’t skip rolling while warm. Rolling hot sets the memory of the spiral.If you wait, the cake will resist and may tear.
- Don’t crush the batter. Rough folding deflates the egg whites. Fold slowly with a spatula, lifting from the bottom.
- Don’t overload with filling. Too much cream squeezes out and prevents a tight roll. Keep it even and leave that small border.
- Don’t use a thick towel. A bulky towel presses dents into the cake.Use a clean, thin, lint-free kitchen towel.
Alternatives
- Chocolate ganache filling: Swap whipped cream for a light ganache (1 cup cream heated and poured over 8 oz chopped chocolate). Chill and whip to a spreadable consistency.
- Mocha twist: Add 2 teaspoons espresso powder to the batter and 1 teaspoon to the cream for a coffee-chocolate flavor.
- Berry swirl: Spread a thin layer of raspberry jam under the cream. The tart fruit cuts the sweetness and looks beautiful.
- Gluten-free: Use a 1:1 gluten-free flour blend and keep the cornstarch.Be gentle when rolling and let it cool slightly longer.
- Dairy-free: Use coconut cream whipped with powdered sugar, and brush the cake with a little dairy-free milk to keep it moist.
- Holiday finish: Frost the outside with chocolate buttercream and run a fork along it for a bûche de Noël look.
FAQ
How do I prevent cracks in the roll?
Don’t overbake, and roll the cake while it’s still warm with a sugared towel. Those two steps keep the sponge flexible. If small cracks appear, a dusting of powdered sugar or a thin frosting can hide them.
Can I make it the day before?
Yes.
Assemble the roll, wrap it tightly, and refrigerate overnight. Slice just before serving. The swirl sets and the flavors meld nicely by the next day.
What size pan should I use?
A 10×15-inch jelly roll pan is ideal.
A 9×13-inch pan can work in a pinch but may need an extra minute or two of baking and will yield a slightly thicker cake.
Why separate the eggs?
Whipped egg whites add lift and keep the cake light. Folding them into the yolk base gives you structure without heaviness, which is crucial for a flexible roll.
Can I fill it with buttercream instead of whipped cream?
Absolutely. Buttercream makes a richer, more stable filling and is great for warmer environments.
Keep the layer thin to avoid bulging and make rolling easier.
How do I get clean slices?
Chill the cake for at least 30 minutes, then slice with a sharp serrated knife using gentle sawing motions. Wipe the blade between cuts to keep the swirl neat.
Is Dutch-process cocoa okay?
Yes. Dutch-process cocoa gives a smoother, deeper chocolate flavor.
Since there’s a small amount of baking powder, it works fine here.
What if I don’t have a kitchen towel?
Use a large sheet of parchment generously dusted with powdered sugar. Roll the cake in the parchment the same way you would with a towel.
In Conclusion
Chocolate Swiss roll cake is elegant, nostalgic, and easier than it looks. With a soft sponge, a light cream filling, and that signature spiral, it’s a dessert that earns compliments every time.
Follow the simple steps—especially rolling while warm—and you’ll have a reliable, go-to recipe for any occasion. Keep it classic or customize the filling, and enjoy every slice.
