Indulge in a Perfect Chocolate Swiss Roll Recipe

Get ready to roll with a fluffy chocolate cake, slathered with creamy filling and swirled into a delicious spiral.

Roll up your sleeves and whip out that whisk! You’re about to embark on a chocolatey adventure like no other. This ain’t your grandma’s Swiss roll recipe—it’s a luscious, decadent, and surprisingly simple masterpiece that’ll have your taste buds doing the cha-cha. Every step, every swirl, I’ve got you covered. Ready? Let’s get rolling!


Chocolate Swiss Roll: A Yummy Delight

chocolate swiss roll a yummy delight

This chocolate swiss roll is a decadent, moist, and tender cake rolled up with a luscious filling. It’s perfect for any occasion – or even for a Netflix binge session!

  • Cooking Method: Baking
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Cuisine Type: Swiss


  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • Confectioners’ sugar (for dusting)

Cooking Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan, then line with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Don’t cheat, whisk those babies!
  3. In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Mush it together like a mud pie, minus the mud.
  4. Gradually fold the dry ingredients into the egg mixture. Do it gently; we’re making a cake, not stirring cement.
  5. Pour the batter into your prepared pan and spread evenly. Bake for 12-15 minutes or until it springs back with a tender smile to your touch.
  6. While it bakes, prep a kitchen towel. Lay it flat and dust generously with confectioners’ sugar. It’s about to become the cake’s stylish cape.
  7. When done, turn the cake onto the sugar-dusted towel while still hot. Carefully peel off the parchment paper, apologize for any sticking.
  8. Starting from a short end, roll the cake and towel together into a log. Let it cool completely – patience, my friend.
  9. In a bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. No, not mountain climbing peaks, just stiff cream peaks.
  10. Unroll the cooled cake, spread the whipped cream over it like frosting an edible mural. Then roll it back up sans towel.
  11. Dust the swiss roll with more confectioners’ sugar before serving. Voilà!


  • Alternate Filling: Swap whipped cream for chocolate ganache or even your favorite jam for a fruity twist.
  • Garnish: Fresh berries, chocolate shavings, or a drizzle of caramel make fabulous accessories.
  • Cooking Tip: Don’t overbake the cake or it might crack. We want cake rolls, not cake ruins!
  • Make It Fancy: Add a splash of almond or coffee liqueur to the cream for a grown-up version.