Chocolate roll cake recipe is a soft, rich sponge rolled with smooth chocolate ganache and fluffy whipped cream. My Baking Addiction brings this recipe to life with a balanced texture and deep cocoa flavor.
This delicious chocolate roll cake recipe has been made countless times in my kitchen, each time with the same satisfying results. I’ve recreated it in bakery style but added my own twist using marshmallow creme in the filling for extra lightness.
I’m now ready to walk you through this chocolate roll cake recipe step by step so you can enjoy making and sharing it just like I do.
Chocolate Roll Cake Recipe Swiss Roll
Chocolate roll cake recipe, also known as a Swiss Roll, has a light, airy sponge that melts in your mouth with each bite. The deep cocoa flavor in the cake pairs beautifully with the smooth richness of the chocolate ganache.
Inside, the vanilla whipped cream adds a soft, creamy contrast that balances the overall sweetness. Each slice offers a perfect swirl of textures fluffy cake, silky ganache, and pillowy cream.
It’s indulgent but not overly heavy, making it incredibly satisfying. The combination of moist sponge and rich filling creates a dessert experience that feels both comforting and impressive.
How To Prepare Chocolate Roll Cake Recipe?
Recipe Overview
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 1 hour (including cooling and assembling)
Yield: 1 roll cake (serves 8)
Course: Dessert
Cuisine: Western / European
Kitchen Utensils
- Mixing bowls
- Electric hand mixer or stand mixer
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan (approximately 10×15 inches)
- Parchment paper
- Clean kitchen towel
- Saucepan
- Whisk
- Offset spatula or knife
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ½ cup + 2 tablespoons (125g) granulated sugar
- ½ cup (71g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder (plus extra for dusting)
- 3 tablespoons (45ml) sunflower oil (or vegetable/canola oil)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
For the Dark Chocolate Ganache:
- 1 cup (240g) whipping cream
- 1½ cups (250g) semi-sweet or dark chocolate (around 50% cocoa)
For the Vanilla Whipped Cream Filling:
- 1 cup (240ml) cold heavy whipping cream
- 3 tablespoons (38g) granulated sugar or powdered sugar
- 2 tablespoons marshmallow creme (Fluff)
- 1 teaspoon pure vanilla extract
Instructions
1. Preheat & Prep
Begin by preheating your oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking tray with parchment paper. Lightly dust the parchment with cocoa powder to prevent sticking. This will help with rolling the cake later.
2. Make the Sponge Batter
In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer for about 5–7 minutes, until the mixture becomes thick, pale, and fluffy. Add vanilla extract and sunflower oil, and gently mix to combine.
3. Fold in Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry mixture into the egg mixture using a spatula. Do not overmix—just combine until you see no dry streaks.
4. Bake the Sponge
Pour the batter into the prepared baking pan and spread it evenly. Tap the pan lightly to remove air bubbles. Bake for 10 to 12 minutes or until the cake springs back when touched lightly in the center.
5. Roll the Cake
While the cake is baking, lay out a clean kitchen towel and dust it generously with cocoa powder. As soon as the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up gently with the towel from the short side and let it cool completely rolled up.
6. Prepare the Ganache
Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Let the ganache cool until it thickens to a spreadable consistency.
7. Make the Vanilla Whipped Cream
In a chilled mixing bowl, whip the cold heavy cream with sugar until soft peaks form. Add marshmallow creme and vanilla extract, and continue whipping until stiff peaks form. Chill until ready to use.
8. Assemble the Roll Cake
Carefully unroll the cooled sponge cake. Spread an even layer of chocolate ganache over the surface, followed by the whipped cream. Gently roll the cake back up (without the towel). Trim the edges for a clean look. Chill in the fridge for at least 30 minutes before serving. Dust with cocoa powder or powdered sugar before slicing.
Notes: Rolling the cake while warm prevents cracks. Ganache can be made ahead and reheated slightly if it gets too thick. Marshmallow creme adds stability and lightness to the whipped cream. Letting the cake chill before serving improves texture and flavor.
Nutrition Facts Of Chocolate Roll Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 360 kcal |
| Fat | 24g |
| Carbohydrates | 30g |
| Protein | 6g |
| Sugar | 20g |
| Fiber | 2g |
Why You’ll Love This Recipe
This chocolate roll cake recipe delivers deep cocoa flavor and a soft, airy sponge that holds together beautifully.
The chocolate ganache brings a rich, smooth layer, while the vanilla whipped cream adds a light contrast that doesn’t overpower.
Rolled into a classic spiral, the cake slices cleanly and looks impressive on any dessert plate. Made from everyday ingredients, the texture stays moist and tender without needing any special tools.
This chocolate roll cake recipe always draws attention at the table and has become a regular favorite. Homemade touches give it something extra, making it more than just another chocolate dessert.
Why My Recipe Works
My chocolate roll cake recipe works because it carefully balances flavors and textures to create a cake that is both rich and light. The sponge is whipped just enough to become fluffy while staying moist, which allows it to roll without cracking.
Using quality cocoa powder and chocolate ganache gives the cake a deep, satisfying chocolate taste. Adding marshmallow creme to the whipped cream adds extra creaminess and stability, making the filling smooth and easy to spread.
Attention to temperature and timing ensures the chocolate roll cake recipe cools perfectly for rolling, resulting in a beautiful and delicious final dessert.
How To Decorate And Serve This Recipe
To decorate this chocolate roll cake recipe, start by lightly dusting the outside with cocoa powder or powdered sugar for a simple, elegant finish. For extra flair, drizzle some melted chocolate or ganache over the top and let it set.
Adding chocolate shavings, curls, or fresh berries along the edge or on top can create a beautiful presentation. Serve the cake chilled, sliced into even pieces to showcase the spiral of chocolate and cream.
Pair it with a cup of coffee or a glass of cold milk to complement the rich flavors and make the dessert experience even more enjoyable.
Expert Tips
1. Always use room temperature eggs for the sponge. They whip better, helping create a light, airy batter that rises beautifully.
2. When folding the dry ingredients into the eggs, do it gently and slowly. This preserves the airiness and keeps the cake soft, preventing it from becoming dense.
3. Roll the cake while it’s still warm, using a clean kitchen towel dusted with cocoa powder. This prevents cracks and helps the cake hold its shape perfectly.
4. Chill the whipped cream filling before spreading it. Cold cream whips better and holds its structure, making the filling smooth and stable.
5. Let the ganache cool to a spreadable consistency before frosting. If it’s too hot, it will melt the cream filling; too cold, and it won’t spread smoothly.
6. After assembling, refrigerate the cake for at least 30 minutes before slicing. This firms everything up, making clean, neat slices easier to achieve.
Optional Add-In’s And Variations
➤ Chopped Nuts in the Filling: Gently fold toasted pecans, walnuts, or hazelnuts into the whipped cream filling. The nuts add a delightful crunch and a warm, nutty flavor that contrasts nicely with the smooth cream and soft cake.
➤ Fruit Jam Layer: Spread a thin layer of raspberry, strawberry, or apricot jam over the sponge before adding the cream. This adds a burst of fruity sweetness and a slight tartness that brightens the rich chocolate taste, making each bite more complex.
➤ Espresso or Coffee Boost: Stir a teaspoon of instant espresso powder or strong coffee into the cake batter. This enhances the chocolate flavor, giving it a deeper, more intense taste without overwhelming the overall profile.
➤ Alternative Fillings: Replace the vanilla whipped cream with a creamy chocolate mousse, mascarpone cheese, or cream cheese frosting. These options add richness and variety in texture, making the cake feel even more indulgent.
➤ Extra Texture Additions: Before rolling, sprinkle mini chocolate chips, crushed cookies, or tiny marshmallows onto the cream layer. As the cake is sliced, these little pockets add surprise bursts of flavor and a fun, gooey or crunchy texture throughout.
Storage Recommendations
Store the chocolate roll cake recipe wrapped tightly in plastic wrap or in an airtight container to keep it fresh. Keep it refrigerated to maintain the whipped cream filling and ganache’s texture.
It will stay good for up to 3 days in the fridge. Before serving, let it sit at room temperature for about 15 minutes to soften slightly for the best flavor and texture.
For longer storage, wrap it well and freeze for up to 1 month. Thaw overnight in the fridge before serving to preserve the cake’s moistness and creaminess.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch-processed cocoa?
Yes, regular unsweetened cocoa powder works fine. Just keep in mind that Dutch-processed cocoa is less acidic and can give a slightly smoother, deeper chocolate flavor.
How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm, using a clean towel dusted with cocoa powder or powdered sugar. This helps the sponge hold its shape without breaking.
Can I make the cake ahead of time?
Absolutely. The cake can be baked a day before, rolled up, and stored in the fridge. Prepare the ganache and whipped cream separately and assemble the next day for the freshest results.
What if I don’t have marshmallow creme for the whipped cream?
You can skip it or substitute with a small amount of cream cheese or stabilizer to help the whipped cream hold its shape longer.
Can this cake be frozen?
Yes. Wrap the rolled cake tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
How should I slice the cake without squishing it?
Use a sharp serrated knife and slice gently with a sawing motion. Chill the cake beforehand to help it hold its shape better while cutting.
Conclusion
This chocolate roll cake recipe is truly delicious, and I enjoyed every bite after making it. The combination of the soft chocolate sponge, creamy vanilla filling, and rich ganache creates a dessert that’s both satisfying and impressive.
I’m sharing this chocolate roll cake recipe with you because I want you to experience the same joy and deliciousness I did.
I hope you try making chocolate roll cake recipe soon and enjoy it as much as I did. Baking this chocolate roll cake recipe brings both happiness and a sweet reward worth every step.
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Chocolate Roll Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan (approximately 10×15 inches)
- Parchment paper
- Clean kitchen towel
- Saucepan
- Whisk
- Offset spatula or knife
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- ½ cup + 2 tablespoons 125g granulated sugar
- ½ cup 71g all-purpose flour
- ¼ cup 21g unsweetened cocoa powder (plus extra for dusting)
- 3 tablespoons 45ml sunflower oil (or vegetable/canola oil)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
For the Dark Chocolate Ganache:
- 1 cup 240g whipping cream
- 1½ cups 250g semi-sweet or dark chocolate (around 50% cocoa)
For the Vanilla Whipped Cream Filling:
- 1 cup 240ml cold heavy whipping cream
- 3 tablespoons 38g granulated sugar or powdered sugar
- 2 tablespoons marshmallow creme Fluff
- 1 teaspoon pure vanilla extract
Instructions
Preheat & Prep
- Begin by preheating your oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking tray with parchment paper. Lightly dust the parchment with cocoa powder to prevent sticking. This will help with rolling the cake later.
Make the Sponge Batter
- In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer for about 5–7 minutes, until the mixture becomes thick, pale, and fluffy. Add vanilla extract and sunflower oil, and gently mix to combine.
Fold in Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry mixture into the egg mixture using a spatula. Do not overmix—just combine until you see no dry streaks.
Bake the Sponge
- Pour the batter into the prepared baking pan and spread it evenly. Tap the pan lightly to remove air bubbles. Bake for 10 to 12 minutes or until the cake springs back when touched lightly in the center.
Roll the Cake
- While the cake is baking, lay out a clean kitchen towel and dust it generously with cocoa powder. As soon as the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up gently with the towel from the short side and let it cool completely rolled up.
Prepare the Ganache
- Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Let the ganache cool until it thickens to a spreadable consistency.
Make the Vanilla Whipped Cream
- In a chilled mixing bowl, whip the cold heavy cream with sugar until soft peaks form. Add marshmallow creme and vanilla extract, and continue whipping until stiff peaks form. Chill until ready to use.
Assemble the Roll Cake
- Carefully unroll the cooled sponge cake. Spread an even layer of chocolate ganache over the surface, followed by the whipped cream. Gently roll the cake back up (without the towel). Trim the edges for a clean look. Chill in the fridge for at least 30 minutes before serving. Dust with cocoa powder or powdered sugar before slicing.
Notes
Nutrition Facts Of Chocolate Roll Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 360 kcal |
| Fat | 24g |
| Carbohydrates | 30g |
| Protein | 6g |
| Sugar | 20g |
| Fiber | 2g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.