Birthday/ Cakes/ Christmas

Chocolate Swiss Roll

Chocolate Swiss Roll – Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!

Chocolate Swiss Roll dusted with icing sugar on brown parchment paper.

One of my favourite things to make are cake rolls. They look so impressive and are perfect for all special occasions and holidays.

They can be quite intimidating to make for some, but once you’ve got the perfect cake base recipe, it’s so simple to put together!

This chocolate swiss roll recipe is so quick and easy to make, you really can’t go wrong. Just make sure to follow my recipe word for word and you’ll have yourself the most perfectly moist, chocolatey, and impressive cake roll on the table.

Chocolate Swiss Roll dusted with icing sugar with a slice cut out.

How to make Chocolate Swiss Roll

Ingredients you’ll need:

  • large eggs
  • caster/granulated sugar
  • vanilla extract
  • greek-style yogurt
  • cake flour (see recipe notes to make your own!)
  • baking powder
  • cocoa powder
  • salt

For the whipped cream filling, you’ll need:

  • heavy cream
  • icing/powdered sugar
  • vanilla extract

To make this swiss roll, simply beat the egg yolks and sugar until light and thick. Mix in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

Pour the batter into a greased 10×15-inch cake roll pan lined with parchment paper, and spread out evenly. Bake for 8 – 10 minutes or until a toothpick inserted in the centre comes out clean.

Immediately invert the cake onto a tea towel dusted with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the filling, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.

Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

Scroll down for the FULL printable recipe. πŸ™‚

A thick slice of Chocolate Swiss Roll served on a white plate.

This Chocolate Swiss Roll is:

  • so quick and easy to throw together
  • deliciously light and fluffy
  • filled with homemade whipped cream
  • the perfect cake to serve at Christmas!

How long will this swiss roll last? This cake can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze this cake? Prepared cake roll, with filling, will freeze well for up to 2 – 3 months. Thaw overnight in the fridge before slicing and serving.

This cake is incredibly light, moist and fluffy, it’s the perfect sponge for a cake roll. It rolls up really well and forms no cracks! This is my favourite chocolate swiss roll recipe, and it’s so much better than store-bought.

The whipped cream filling is just so divine. Infused with vanilla, it’s so creamy and melt-in-your-mouth, I could literally eat it by the spoonful!

Your family will be going back for seconds! You may need to make two of these for a large crowd, because it’ll disappear fast. πŸ™‚

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

A slice of Chocolate Swiss Roll served on a white plate with a fork.

Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! #chocolateswissroll #swissrollrecipes #chocolaterecipes #cakerecipes

More cake rolls to try next!

Enjoy!

4.5 from 4 votes
Chocolate Swiss Roll
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yields: 10 - 12 slices
Calories: 237 kcal
Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!
Print
Ingredients
For the Cake
  • 4 large eggs separated, room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 1 teaspoon vanilla extract
  • 1/4 cup greek style yogurt 60g
  • 1 cup cake flour* 100g
  • 1 teaspoon baking powder
  • 1/4 cup cocoa powder 25g
  • 1/4 teaspoon salt
For the Filling
  • 1 cup heavy cream 240ml
  • 1/2 cup icing/powdered sugar 60g
  • 1 teaspoon vanilla extract
Instructions
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  2. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.

  3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 8 - 10 minutes or until a toothpick inserted in the centre comes out clean.
  5. Immediately invert the cake onto a tea towel dusted with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  2. Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Notes

Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Make ahead of time:Β Prepare the cake as instructed, and refrigerate the rolled up cake (with towel) for up to 1 day before filling and serving.

Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.

Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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48 Comments

  • Reply
    Vivian | stayaliveandcooking
    1st August 2016 at 8:56 am

    Ohhhh this reminds me of going on vacations or the holiday season! I’ve never attempted to make one myself, perhaps because I am a bit scared… But I think putting a nice end result like that on the table will make it all worthwhile!

    • Reply
      Marsha
      1st August 2016 at 9:13 am

      Thanks, Vivian! You should give it a go! πŸ™‚

  • Reply
    Cheyanne @ No Spoon Necessary
    1st August 2016 at 2:17 pm

    Oh my gawd, my husband LOOOOOVE chocolate swiss rolls, Marsha! He is going to die over this! Love that you filled this with a THICK layer of vanilla whipped cream! Totally worth every single calorie! Cheers!

    • Reply
      Marsha
      1st August 2016 at 5:21 pm

      Thanks, Cheyanne!

  • Reply
    Rahul @samosastreet.com
    1st August 2016 at 11:26 pm

    My favorite cake of all. That looks amazingly scrumptious, Marsha!! The photos are super tempting.

  • Reply
    Karly
    2nd August 2016 at 2:47 pm

    This recipe really tugs on my heart strings… well, and my hunger pangs! Swiss cake rolls take me back to my childhood, and I love every bit of it! Can’t wait to try this!

    • Reply
      Marsha
      2nd August 2016 at 4:17 pm

      Thanks, Karly! πŸ™‚

  • Reply
    Natalie | Natalie's Food & Health
    3rd August 2016 at 8:18 am

    Marsha, this swiss roll looks absolutely perfect. And I knooow it’s super delicious πŸ˜‰ Creamy vanilla filling, rolled in a chocolate. OMG! Yummy. Sharing this beauty. Have a great day friend πŸ˜‰

    • Reply
      Marsha
      3rd August 2016 at 9:59 am

      Thanks, Natalie! You, too! πŸ™‚

  • Reply
    Amanda
    3rd August 2016 at 2:49 pm

    I’ve always had a hankering to try making a Swiss Cake Roll around Thanksgiving or Christmas, but I’ve never quite gotten up the nerve. I’m always afraid of it cracking. But yours looks so beautiful. I might have to give it a shot!

    • Reply
      Marsha
      3rd August 2016 at 3:16 pm

      Thanks, Amanda!

  • Reply
    Michelle
    3rd August 2016 at 2:40 pm

    Takes me back to childhood and eating Little Debbie’s Swiss rolls!
    I love this recipe!
    Thanks!
    Michelle

    • Reply
      Marsha
      3rd August 2016 at 3:17 pm

      Thanks, Michelle!

  • Reply
    Megan - The Emotional Baker
    4th August 2016 at 9:45 am

    I’ve never made a cake roll – I’m so afraid it will break on me! It will be worth the risk though if I’m able to pull off one as gorgeous as this one!

    • Reply
      Marsha
      4th August 2016 at 12:05 pm

      Thanks, Megan!

  • Reply
    Demeter | Beaming Baker
    4th August 2016 at 1:48 pm

    As usual, Marsha, you’ve made the prettiest cake! I can totally see why cake rolls are one of your favorite things to make. They’re so beautiful… and something about the swirl you see when you slice into one… dessert happiness right there. πŸ˜‰ Pinning of course! πŸ™‚

    • Reply
      Marsha
      4th August 2016 at 4:59 pm

      Love slicing into these to see a perfect swirl πŸ˜‰ Thanks, Demeter! πŸ™‚

  • Reply
    Puja Darshan
    5th August 2016 at 2:50 pm

    My hubby and my daughter, both are crazy about swiss roll. Yummy share Marsha. Pinned

  • Reply
    Shelby @ Go Eat and Repeat
    6th August 2016 at 2:18 pm

    Whenever you make a roll like this it is gorgeous! I am a major chocoholic so this one is totally up my alley!

    • Reply
      Marsha
      6th August 2016 at 9:32 pm

      Thanks, Shelby! πŸ™‚

  • Reply
    Rochelle
    14th September 2016 at 6:45 am

    Hi this greek yogurt is essential for this? If so can we substitute with anything ?

    • Reply
      Marsha
      14th September 2016 at 8:19 am

      Hi Rochelle! You can use plain yoghurt, sour cream, or just milk will be fine πŸ™‚

      • Reply
        Rochelle
        16th September 2016 at 4:29 am

        Thanks Marsha.. i tried this and it came very nice, fluffy and tasty.. thank you for sharing this recipe. πŸ™‚

        • Reply
          Marsha
          16th September 2016 at 7:13 am

          I’m so glad you enjoyed it! πŸ™‚

  • Reply
    Nickie
    8th November 2016 at 9:00 pm

    Will this freeze well? I want to make ahead for Thanksgiving

    • Reply
      Marsha
      9th November 2016 at 7:43 am

      Yes! Wrap tightly in clingfilm, and freeze for up to 3 months. Thaw overnight in the fridge before serving πŸ™‚

  • Reply
    Denise Magana Magana
    30th December 2016 at 4:40 am

    This looks so good, I can’t wait to make it. Can I use dutch processed cocoa instead of natural cocoa?

    • Reply
      Marsha
      30th December 2016 at 4:56 pm

      Yes, that’s fine πŸ™‚

  • Reply
    Sofia Monaghan
    5th June 2017 at 1:34 pm

    Mine came out super flat… What did I do wrong??also the first mix with the flour, sugar etc came out pretty thick.. It loosened up with the egg whites but still.

    • Reply
      Marsha
      12th December 2017 at 9:52 pm

      I can’t really say without being there to see what happened. The cake should have been quite thick with using 4 eggs, and whipping the whites to firm peaks. All I can say is make sure to whip the egg whites to firm peaks, and no liquid remains.

  • Reply
    Lina
    26th July 2017 at 10:40 pm

    Hi, just for my info would like to know what does yoghurt add to this recipe? Is it for lighter substitute for butter ?

    • Reply
      Marsha
      27th July 2017 at 12:35 am

      The yogurt helps towards the moisture of the cake πŸ™‚

  • Reply
    Debbie
    5th October 2017 at 9:48 pm

    Just made this recipe and it turned out perfectly. I was a little hesitant to attempt a roll cake but it looks great. No cracking and very easy to roll. I did add a bit of gelatin to stabilize the whipped cream.

    • Reply
      Marsha
      5th October 2017 at 9:56 pm

      I’m so glad it turned out for you! I hope you enjoy πŸ™‚ Great tip on the whipped cream!

  • Reply
    Jen
    12th December 2017 at 7:12 pm

    Your instruction was wrong and ruined a batch… You really need to state that sugar needs to be divided and added to egg white as well. I just got egg white foam according to this recipe. Already had added all the sugar to the yolks. So this recipe might be alright but due the wrong instruction I’m not so glad to come across this recipe.

    • Reply
      Marsha
      12th December 2017 at 7:34 pm

      The instructions are correct. You beat the egg yolks with all of the sugar, and whip the egg whites by themselves to firm peaks.

      Sugar is often added to egg whites to make meringues and other desserts, but no need for this recipe. See here for tips – https://www.thespruce.com/how-to-beat-egg-whites-1808021

  • Reply
    carol
    16th December 2017 at 1:04 pm

    This looks delicious. Do you freeze the roll with the filling?

    • Reply
      Marsha
      16th December 2017 at 1:12 pm

      Yes, freeze the cake with the filling πŸ™‚

  • Reply
    Julie
    18th December 2017 at 2:03 am

    I just made this and my roll cracked! Do you know why?

    • Reply
      Marsha
      18th December 2017 at 12:17 pm

      Oh no! This cake never cracks on me, so it’s hard to say what went wrong without being there. Be sure the tea towel you use to roll the cake up in is generously coated in icing/powdered sugar, and invert the cake onto it while it is still VERY hot (as soon as it comes out of the oven). This makes the cake easier to handle, and roll up.

  • Reply
    Sumayya
    26th May 2018 at 8:26 pm

    Hi Marsha just tried this and the instructions are super clear but my cake was very slightly rubbery. Any idea why that might be? It wasn’t as fluffy as others have described (but still tastes really good!!)

    • Reply
      Marsha
      26th May 2018 at 10:21 pm

      Hi Sumayya! A few possibilities can make a swiss roll rubbery and dense.

      1.) Overmixing can create gluten which can cause this. Try not to overmix when folding everything together.

      2.) Make sure not to overbake, this can cause the sponge to be tough. I would also use an oven thermometer to make sure your oven is the correct temperature.

      I hope this helps! πŸ™‚

  • Reply
    Alison
    30th June 2018 at 6:20 pm

    This was my first cake roll and It cracked. Wish I could figure out why but will definitely try again. Does it have to be low fat yogurt? It was cooled. 99% and I wonder if I should of thrown it in the fridge for a bit. It still held together with the filling so although not gorgeous it will taste great for home!

    • Reply
      Marsha
      30th June 2018 at 9:22 pm

      Hi Alison! I’d say the #1 tip for no cracks is to immediately invert your cake onto a tea towel and roll up (as instructed) whilst it’s still hot from the oven. The cooler the cake, the more likely cracks will form when trying to roll.

      Also, try not to over-bake. This can also lead to cracks when being rolled. You want to pull your cake out of the oven as soon as the cake springs back when you gently press it.

      I use full-fat yogurt in my recipes, straight from the fridge unless stated otherwise πŸ™‚

      Enjoy!

  • Reply
    Vicki
    21st October 2018 at 1:53 am

    Can you please tell me if you roll the tea towel up with the cake or just use it to assist rolling?

    • Reply
      Marsha
      21st October 2018 at 9:13 am

      Hi Vicki! Yes, you roll the tea towel up with the cake, then let it cool completely. Enjoy! πŸ™‚

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