Chocolate Swiss Roll – Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!
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.
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
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. Leaving the paper on, roll the cake up 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, peel off the paper, 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.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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. 🙂
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!