Filled with creamy whipped cream, this homemade chocolate Swiss Cake Roll is just like the one ate as a kid…but better!
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The floor of our house is filled with balloon animals. Granted, it’s been full of toys of some sort ever since Robbie was born 4 years ago. (4 years flies by fast when you’ve got a little boy in the house!) For a while, it was Legos. Then it was stuffed animals that played “Twinkle, Twinkle Little Star”…in the middle of the night. Now it’s balloon animals. In fact, I have to shuffle my feet whenever I head to the restroom in the middle of the night. Can you imagine stepping on a balloon animal at 3:08am?
You see, a couple of months ago, I picked up a ‘Make Your Own Balloon Animals’ kit at the local toy store. Robbie was sick at the time, and I was looking for ways to entertain him / cheer him up. Well this idea worked! He became obsessed with the balloon animals, and we’ve had to order more balloons on Amazon several times now.
You might think we’re pros at balloon animals by now. Don’t let me fool you. We aren’t. We won’t be performing at birthday parties any time soon. I have much respect for folks who can make those huge balloon animal creations. For some of the fancier designs, you need to be able to blow the balloon up with your mouth instead of a pump. Have you ever tried blowing up one of those long balloons? It’s hard. It’ll make your jaw ache for days. And you still won’t get it blown up! So we stick to the basic swords, flowers and dogs without tails. But Robbie is happy with it, which means we are happy with it!
Swiss Cake Roll
Switching gears from toys to classic kids’ food, let’s talk about the Swiss Cake Roll. My Mom used to pack those Little Debbie Swiss Cake Rolls in my lunch all the time. Problem was they’d get crushed by my books at some point, so by the time lunch rolled around, I had more of a Swiss Roll Parfait. That didn’t stop me from eating it. It just didn’t look pretty.
Last Spring, I made this Fresh Strawberry Cake Roll (that’s a delicious dessert recipe, by the way!). As I was rolling that cake up, I thought about making a chocolate version instead. Then I realized that a chocolate cake roll filled with whipped cream is basically a Swiss Cake Roll. All that was missing was a good chocolate ganache on the outside.
It took me a little while to circle back to that idea, but here I am. This Swiss Cake Roll might take a little longer than buying the store-bought packages, but I promise it will taste way better! The flavor of this Swiss Roll is out of sight good – it’s a crowd-pleaser in the best way possible.
Baker’s note: If you’re intimidated by the thought of making a Swiss roll cake recipe, don’t be! Cake rolls are surprisingly easy. You essentially bake a very thin layer of sponge cake and immediately roll it up (using a large tea towel) as soon as it comes out of the oven. As it cools, it will hold that rolled up shape. From there, you can gently unroll it, fill it with whatever you like and then roll it back up. The chocolate + vanilla whipped cream in this Swiss Cake Roll is a winner if you ask me! I hope you enjoy this recipe as much as we do. Cheers!
Did you make this Swiss Cake Roll at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Swiss Cake Roll
For the Cake
For the Cake
- Preheat oven to 375°F.
- Line a standard 11”x17” jelly roll pan (rimmed baking sheet with a piece of parchment paper; spray paper generously with nonstick baking spray. Set pan aside.
- Using a stand mixer with a whisk attachment, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color.
- Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition.
- Add oil and mix until well combined.
- In a separate bowl, combine flour, cocoa powder, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
- Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
- Bake for 10-12 minutes, or until cake springs back when touched in center. While cake is baking, lay a large, thin kitchen towel on counter. Sprinkle cocoa powder generously on top of cloth.
- Once baked, immediately flip hot cake out onto the cocoa-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Filling
- Using a medium mixing bowl, add whipping cream, sugar and vanilla extract. Beat with an electric mixer for 3-4 minutes, or until stiff peaks form.
- Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
For the Glaze
- Remove the plastic wrap from the cake and place seam side down on a cooling rack set over a sheet pan.
- Using a small microwaveable bowl, add chocolate chips and heavy cream. Microwave in 20 seconds intervals, stirring after each round, until mixture is smooth.
- Let stand at room temperature for 5 minutes, or until mixture has thickened slightly but is still pourable.
- Pour chocolate glaze evenly on top, spreading evenly over entire cake.
- Refrigerate cake for 20 minutes to allow glaze to set before slicing.
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