This homemade Swiss roll recipe features a tender chocolate sponge cake that’s swirled with sweet buttercream filling and topped with chocolate ganache for rich decadence in every bite.
Why this recipe works
A Swiss roll, also known as Swiss log cake, is the chocolate swirl version of a classic chiffon cake. It’s pillowy and soft, layered with rich buttercream, rolled, then topped with a gorgeous chocolate ganache. Think of chocolate sponge cake formed into a log and sliced, much like a pumpkin roll. This beauty is a real showstopper and with a little love and attention to the ingredients, you’ll definitely wow the crowd!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – Cake flour is really important in this Swiss roll recipe – it is light and tender and keeps the cake pliable. If you substitute with all-purpose flour, the cake will be denser and you also risk the cake cracking.
EGGS – Leavening comes from the egg whites in the recipe. We whip them to stiff peaks and fold them gently into the batter to give lightness to the cake and aid in rising. A standing mixer works well for whisking egg whites to stiff peaks – you can do it with a hand mixer, but it will take quite a bit longer. Be sure to use room-temperature eggs (whites and yolks) as this will help add volume to the cake.
COFFEE – The coffee in the recipe does not come through in the finished cake. Coffee helps bring out the chocolate flavor and adds moisture to the batter. You can substitute with milk or water if desired.
FILLING – You can fill the roll with chocolate buttercream or sweetened whipped cream instead of vanilla buttercream if you prefer. Though I would recommend using a homemade stabilized whipped cream so it doesn’t fall flat.
How to Make Swiss Roll
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.
- Use a standing mixer or electric hand mixer to combine egg whites and 1⁄4 cup sugar. Whip on high speed until egg whites form stiff peaks (5-7 minutes).
- Meanwhile, whisk together egg yolks and remaining 1⁄2 cup sugar until pale and thickened (1-2 minutes).
- Whisk in vanilla extract, vegetable oil, and coffee.
- Sift flour, cocoa powder, and salt into the egg yolk mixture and stir until combined.
- Gently fold the egg whites into the cake batter until most of the white has been incorporated in. Work gently so that you don’t deflate the egg whites too much.
- Spread the batter into the prepared jelly roll pan.
- Bake 13-15 minutes until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow to cool for 3-5 minutes. Run a knife around the edges to make sure it is completely loose from the pan.
- Lay out a clean linen. Dust with a thin layer of cocoa powder.
- Turn the cake upside down onto the prepared linen and carefully lift off the pan. Gently peel off the parchment paper. Dust the top of the cake with another light layer of cocoa powder.
- Working from one side, slowly roll the cake – the linen will be rolled into the cake. Place the rolled cake on a cooling rack to cool to room temperature – about 60 minutes.
- Meanwhile, prepare the filling by beating together the butter and powdered sugar until combined – the mixture will be crumbly. Add the vanilla and then slowly drizzle in the heavy cream while beating until a nice fluffy consistency is reached.
- Gently unroll the room-temperature cake onto a piece of parchment paper or plastic wrap. The two ends will still be curled slightly; it’s best to leave them curled.
- Spread the filling over the cake – leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.
- Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.
- Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.
- Prepare the ganache by heating the heavy whipping cream to a simmer. Pour the simmering cream over the chocolate chips and leave to set for 3-5 minutes. Whisk the softened chocolate into the hot cream until a smooth ganache forms.
- Pour the ganache over the chilled roll cake and spread to cover the top and sides. Allow ganache to set (about 30 minutes at room temperature or 15 minutes in the refrigerator).
- When ready to serve, slice into approximately 1” pieces.
Frequently Asked Questions & Expert Tips
Store your homemade Swiss roll in an air-tight container kept in the refrigerator for 5-7 days.
Yes, you can freeze this Swiss roll. Slice the roll into portions, wrap them individually in plastic wrap, then store them in an air-tight container or freezer-safe bag. You can also freeze the whole roll by wrapping it a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. You can let it come to room temperature for about an hour after thawing in the fridge.
Serving Suggestions
Enjoy a slice of Swiss roll alongside a cup of coffee or tea as a sweet breakfast, or serve after dinner as dessert. This cake truly is an attention grabber, it’s perfect for parties and holiday gatherings!
Ingredients
Cake
- 4 large eggs separated, at room temperature
- 3/4 cup granulated white sugar divided
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup strong coffee
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder plus more for dusting
- 1/2 teaspoon salt
Buttercream Filling
- 1/2 cup unsalted butter softened at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 Tablespoons heavy whipping cream
Ganache
- 1/2 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips or dark chocolate chips
Things You’ll Need
- Stand mixer
- Sieve
- Jelly roll pan
- Mixing bowls
- Rubber spatula
- Whisk
Before You Begin
- Cake flour is really important in this swiss roll recipe – it is light and tender and keeps the cake pliable. If you substitute all-purpose flour, the cake will be more dense and also make risk cracking.
- Leavening comes from the egg whites in the recipe. We whip them to stiff peaks and fold them gently into the batter to give lightness to the cake and aide in rising. A standing mixer works well for whisking egg whites to stiff peaks – you can do it with a hand mixer, but it will take quite a bit longer.
- The coffee in the recipe does not come through in the finished cake. Coffee helps bring out the chocolate flavor and adds moisture to the batter. You can substitute milk or water, if desired.
- There is oil in the batter, which adds moistness and allows flexibility in the cake for rolling. This type of cake works well for a jelly roll – it is thin and pliable and you can roll it without the cake cracking.
- You can fill the swiss roll with sweetened whipped cream instead of the buttercream. I would recommend adding 1-2 tablespoons of instant pudding while whipping to stablilize the whipped cream or use our stabilized whipped cream recipe.
- Store your homemade Swiss roll in an air-tight container kept in the refrigerator for 5-7 days.
- To Freeze – Slice the roll into portions, wrap them individually in plastic wrap, then store them in an air-tight container or freezer-safe bag. You can also freeze the whole roll by wrapping it a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. You can let it come to room temperature for about an hour after thawing in the fridge.
Instructions
- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.
- Use a standing mixer or electric hand mixer to combine egg whites and 1⁄4 cup sugar. Whip on high speed until egg whites form stiff peaks (5-7 minutes).
- Meanwhile, whisk together egg yolks and remaining 1⁄2 cup sugar until pale and thickened (1-2 minutes).
- Whisk in vanilla extract, vegetable oil, and coffee.
- Sift flour, cocoa powder, and salt into the egg yolk mixture and stir until combined.
- Gently fold the egg whites into the cake batter until most of the white has been incorporated in. Work gently so that you don’t deflate the egg whites too much.
- Spread the batter into the prepared jelly roll pan.
- Bake 13-15 minutes until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow to cool for 3-5 minutes. Run a knife around the edges to make sure it is completely loose from the pan.
- Lay out a clean linen. Dust with a thin layer of cocoa powder.
- Turn the cake upside down onto the prepared linen and carefully lift off the pan. Gently peel off the parchment paper. Dust the top of the cake with another light layer of cocoa powder.
- Working from one side, slowly roll the cake – the linen will be rolled into the cake. Place the rolled cake on a cooling rack to cool to room temperature – about 60 minutes.
- Meanwhile, prepare the filling by beating together the butter and powdered sugar until combined – mixture will be crumbly. Add the vanilla and then slowly drizzle in the heavy cream while beating until a nice fluffy consistency is reached.
- Gently unroll the room temperature cake onto a piece of parchment paper or plastic wrap. The two ends will still be curled slightly; it’s best to leave them curled.
- Spread the filling over the cake – leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.
- Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.
- Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.
- Prepare the ganache by heating the heavy whipping cream to a simmer. Pour the simmering cream over the chocolate chips and leave to set for 3-5 minutes. Whisk the softened chocolate into the hot cream until a smooth ganache forms.
- Pour the ganache over the chilled roll cake and spread to cover the top and sides. Allow ganache to set (about 30 minutes at room temperature or 15 minutes in the refrigerator).
- When ready to serve, slice into approximately 1” pieces.
