Chocolate Swiss Roll

This Chocolate Swiss Roll recipe combines a soft, fluffy chocolate cake, a creamy whipped cream filling, and a luscious chocolate ganache to give you all the best parts of that classic store-bought snack – only way better and homemade with love!

Why You’ll Love This Chocolate Swiss Roll Recipe

This chocolate roll cake uses the hot milk sponge method, which is traditional for sponge cakes. It’s similar to the cake I use for my yule log but a little lighter and airier, making it just right for rolling into a chocolate Swiss roll. Here’s why you’re going to want to bake it:

• Perfect texture. That chocolate ganache on the outside? So silky and just a little chewy. Inside, you’ll find that dreamy whipped cream filling paired with a light and fluffy chocolate cake—absolutely irresistible!
• A true copycat. The slightly chewy ganache, fluffy cake, and soft whipped cream mimic the classic Swiss roll you love, but better since it’s homemade and fresh.
• Simple flavors. The rich chocolate in the cake and ganache shines, and the whipped cream has just a hint of vanilla. Nothing fancy, just pure, comforting chocolate deliciousness.
• Impresses without stress. Swiss rolls look fancy, but they’re way easier to pull off than a multi-layered cake. It’s a great showstopper for guests or family without tons of fuss.

Recipe Ingredients

This chocolate Swiss roll is made up of just a few simple ingredients for each part, mostly things you probably already have in your kitchen! Continue down to the recipe card for exact quantities.

Chocolate Cake

• All-purpose flour – Measuring flour right makes a big difference to keep the cake moist and light instead of dense or dry.
• Cocoa powder – I like to use Dutch process cocoa for a deeper, richer chocolate flavor, but natural cocoa powder works just fine too.
• Baking powder – To help the cake rise and get fluffy.
• Espresso powder – No coffee flavor here! It just boosts the chocolate taste nicely. If you’re not a fan, feel free to skip it.
• Salt – A pinch balances all the sweet and chocolate flavors.
• Egg – Large eggs work best for structure and moisture.
• Granulated sugar
• Vanilla extract
• Milk – Whole or 2% milk adds creaminess.
• Unsalted butter – If you only have salted butter, reduce the salt a bit in the recipe.

Whipped Cream Filling

• Heavy whipping cream – Keep this super cold before whipping or it won’t hold its shape.
• Powdered sugar – Adds sweetness and stabilizes the cream so it stays fluffy and fresh.
• Vanilla extract

Chocolate Ganache

• Heavy whipping cream
• Semi-sweet chocolate – Use good quality chocolate and chop it finely to melt smoothly with the cream.
• Light corn syrup – Optional, but it gives the ganache a beautiful shiny finish.

How To Make Chocolate Swiss Roll

This chocolate roll cake is straightforward to make, but just know it takes a bit of time because everything needs to cool or chill at different steps. Trust me, it’s so worth the wait! Check out the detailed recipe card below for exact steps and measurements.

Make the cake roll

• Prep. Set the oven to 350°F (177°C). Line a jelly roll pan with parchment paper, letting it extend up the sides by at least an inch to make lifting the cake easier.

• Make the batter.

  Whisk all the dry ingredients together in a single bowl.

  In another big bowl, beat the eggs, sugar, and vanilla on high until the mix is pale, fluffy, and thick. Gently fold half of the dry ingredient mix into the egg mixture, then fold in the rest until just combined.

• Add hot milk. Heat the milk and butter together in the microwave until the butter melts and the liquid is very hot. Carefully whisk it into the batter until everything comes together smoothly.

Whip the wet ingredients.

Combine wet and dry ingredients, then add the hot milk and butter.

Bake the cake.

• Bake. Spread the batter evenly in your pan and bake for 10-12 minutes until the cake springs back lightly to the touch and a toothpick comes out clean.
• Roll and cool. Right when the cake comes out of the oven, use the parchment paper to lift it from the pan. Carefully roll the cake up from the shorter end, parchment and all. You can let it cool like this, but I like to unroll and gently re-roll the cake a few times during the first 15 minutes to keep it soft and flexible.

Gently roll the cake immediately after baking

Let the cake cool while rolled

Make the filling

• Make the filling. Chill your mixing bowl and beaters if you can, then whip the heavy whipping cream, powdered sugar, and vanilla extract at high speed until you get those stiff, soft peaks that hold their shape beautifully.

• Add the filling. Gently unroll the cake, peeling the parchment off with an offset spatula if it sticks.

  Evenly smooth the whipped cream filling over the entire surface.

  Re-roll the cake carefully, this time without the parchment paper.

Carefully unroll the cake and remove the parchment

Spread the whipped cream evenly

• Chill. Wrap the roll tightly in plastic wrap, seam side down, and pop it in the fridge for at least one hour to set.

Roll the cake without the parchment paper

Pour the ganache evenly over the cake

Finish it off

• Make the ganache. Place chopped chocolate in a medium bowl. Heat cream until it just starts to boil, then pour it over the chocolate. Let it sit for a few minutes so the chocolate melts, then stir smoothly together. Add the corn syrup now if using for a shiny finish.
• Pour over the cake. Take the cake out of the fridge and unwrap it. Set it on a cooling rack over a baking sheet, then pour the ganache evenly over the top, smoothing it around to cover the whole cake.
• Chill or serve. You can eat the roll right away, or refrigerate it for 1-2 hours so the ganache firms up nicely. When ready, slice and enjoy!

Why Did My Roll Cake Crack?

One of my top tricks to avoid cracks is to roll and unroll the cake gently several times while it cools. This makes the cake super flexible and less prone to break. Also, make sure you roll it right after baking while it’s still warm. Then add the filling as soon as the cake cools to room temperature. If you wait too long or let it sit overnight before filling, cracks are more likely.

Another thing to remember is don’t refrigerate the cake before filling it. The cold makes it stiff and more fragile. Let it cool at room temperature first instead.

If you end up with cracks anyway, don’t sweat it! The whipped filling and chocolate ganache do a great job hiding any imperfections.

Tips For The Best Chocolate Roll Cake

• Measure your ingredients carefully. This really counts for flour—too much can dry out your cake. I recommend weighing your flour with a food scale if you can.
• Remove the cake from the pan right away. Use the parchment paper to lift the cake out immediately after baking. Don’t wait for it to cool in the pan or it could stick and tear.
• Let the cake cool fully before filling. Depending on your kitchen temp, this could take an hour or two. Filling it too warm can make your whipped cream melt.
• Use cold heavy cream. This is essential to get that thick, fluffy whipped cream filling that holds up well. Chill your bowl and beaters too if you can.
• Don’t skip the powdered sugar. It sweetens and helps stabilize the whipped cream so it stays fresh longer.
• Chill before slicing. For the cleanest, prettiest slices, pop your finished roll into the fridge for an hour or so before cutting. The flavors even get better after chilling!

Proper Storage

You can keep your chocolate Swiss roll refrigerated for 3-4 days, wrapped tightly in plastic wrap or stored in an airtight container to keep it fresh.

This cake freezes well, too! Wrap it securely in a couple layers of plastic wrap and freeze. When you’re ready to serve it, let it thaw gradually in the refrigerator. Here’s a little trick I like: freeze the roll without the ganache, then add the ganache after thawing to keep it looking glossy and fresh.