This Swiss Cake Roll is a classic dessert that’s sure to impress! With its light and airy chocolate cake, creamy marshmallow buttercream filling, and rich dark chocolate ganache, it’s a delightful treat for any occasion. Trust me, you’ll love the delicate flavors and textures of this elegant dessert!

Why You’ll Love This Recipe

  • Classic & Elegant: A timeless dessert that’s perfect for special occasions.
  • Light & Airy: Delicate chocolate cake with a creamy filling.
  • Decadent Flavors: Rich chocolate and sweet marshmallow.
  • Impressive Presentation: Beautifully rolled and glazed.

swiss cake roll

Ingredients

Cake:

  • Cake Flour: Provides a light and tender crumb.
  • Cocoa Powder: Adds rich chocolate flavor.
  • Salt & Baking Powder: Leavens and flavors the cake.
  • Granulated Sugar: Sweetens the cake and meringue.
  • Corn Syrup: Adds moisture and tenderness.
  • Large Eggs (Room Temperature): Provides structure and richness.
  • Vanilla Extract: Enhances flavor.
  • Tap Water: Adds moisture.
  • Vegetable Oil: Adds moisture and tenderness.

Marshmallow Buttercream Filling:

  • Powdered Sugar: Sweetens and thickens the filling.
  • Marshmallow Fluff: Provides marshmallow flavor and texture.
  • Unsalted Butter (Softened): Adds richness and creaminess.
  • Vanilla Extract: Enhances flavor.

Dark Chocolate Ganache:

  • Dark Chocolate Bar (Broken): Provides rich chocolate flavor.
  • Heavy Cream: Creates a smooth and glossy ganache.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Swiss Cake Roll

Cake:

  1. Prepare Oven and Pan: Preheat oven to 350°F. Line a 12×16 jelly roll pan with parchment paper and dust with powdered sugar.
  2. Sift Dry Ingredients: Sift flour, cocoa powder, salt, and baking powder.
  3. Separate Eggs: Separate yolks and whites into separate bowls.
  4. Prepare Yolks: Add ½ cup sugar, salt, corn syrup, vanilla, and water to yolks. Place bowl in warm water. Beat until thick and foamy.
  5. Combine Yolks and Dry Ingredients: Warm oil, add to dry ingredients, whisk. Add to yolks and whisk gently.
  6. Prepare Meringue: Beat egg whites until frothy. Gradually add sugar, beat until stiff peaks form.
  7. Combine Batter: Fold meringue into yolk mixture until just combined.
  8. Bake: Pour batter into pan, tap to spread. Bake for 15-20 minutes.
  9. Cool and Roll: Immediately flip onto a sugared dish towel. Remove pan and parchment. Roll cake into a spiral and cool.

Marshmallow Buttercream:

  1. Combine Ingredients: Beat powdered sugar, vanilla, and butter until smooth.
  2. Add Marshmallow Fluff: Mix until combined.
  3. Fill Cake: Unroll cake, spread filling, and reroll.

Dark Chocolate Ganache:

  1. Heat Cream: Microwave cream until just bubbling.
  2. Melt Chocolate: Add chocolate to cream, let sit, then stir until smooth.
  3. Glaze Cake: Pour ganache over the cake and spread evenly.
  4. Set and Serve: Allow ganache to set before serving.

Pro Tips for Making the Recipe

  • Use room temperature eggs for best results.
  • Don’t over-mix the batter to keep the cake light.
  • Roll the cake while warm to prevent cracking.
  • Allow the ganache to set completely before slicing.

How to Serve Swiss Cake Roll

  • Serve as a dessert for special occasions.
  • Pair with a scoop of ice cream or fresh berries.
  • Enjoy with a cup of coffee or tea.

Make Ahead and Storage

  • Storage: Store in the refrigerator in an airtight container for up to 3 days.

FAQs

1. Can I use a different filling?

Yes, you can use whipped cream, fruit preserves, or other buttercream flavors.

2. Can I use milk chocolate instead of dark chocolate?

Yes, use your preferred chocolate for the ganache.

3. How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and use a damp towel.

4. Can I make this cake gluten-free?

Yes, use a gluten-free cake flour blend and follow the recipe.

This Swiss Cake Roll is a delightful and impressive dessert that’s perfect for any celebration! Simple to prepare, packed with rich flavors, and beautifully presented, this recipe is ideal for special occasions, holiday gatherings, or a sweet treat anytime. Enjoy the light, creamy cake with every delicious slice!

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Swiss Cake Roll Recipe

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Swiss Cake Roll is a classic dessert that’s sure to impress! A light and airy chocolate sponge cake is filled with a creamy marshmallow buttercream and topped with a rich dark chocolate ganache. It’s a decadent treat that’s perfect for special occasions or any time you want a sweet indulgence.

Ingredients

Units Scale

For the Chocolate Sponge Cake:

  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup granulated sugar (plus 1/3 cup for the egg white mixture)
  • 2 teaspoons corn syrup
  • 6 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tap water
  • 1/3 cup vegetable oil

For the Marshmallow Buttercream Filling:

  • 2 cups powdered sugar
  • 7 ounces marshmallow fluff
  • 1 stick unsalted butter, softened
  • 1 teaspoon vanilla extract

For the Dark Chocolate Ganache:

  • 4 ounces quality dark chocolate bar, broken into pieces
  • 1/2 cup heavy cream

Instructions

Chocolate Sponge Cake:

  1. Prepare Oven and Pan:

    1. Preheat oven to 350°F (175°C).
    2. Line a 12×16 inch jelly roll pan (rimmed baking sheet) with parchment paper and dust it with powdered sugar.
  2. Sift Dry Ingredients:
    1. Sift the cake flour, cocoa powder, and baking powder together into a small bowl. Set aside.
  3. Separate Eggs:
    1. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate large mixing bowl.
  4. Prepare Egg Yolks:
    1. To the bowl with yolks, add ½ cup of sugar, salt, corn syrup, vanilla, and water.
    2. Place this bowl inside a slightly larger bowl filled with warm tap water.
    3. Beat the yolks on high speed until they become pale yellow, thick, and foamy.
    4. Remove the bowl of yolks from the water.
  5. Combine Oil and Dry Ingredients:
    1. Microwave the vegetable oil until warm.
    2. Add the warm oil to the small bowl of sifted dry ingredients and whisk to combine.
    3. Add this chocolate-oil mixture to the egg yolk mixture and whisk gently until smooth.
  6. Whip Egg Whites:
    1. In the large bowl with egg whites, beat on high speed until they become frothy, thick, and start to hold their shape.
    2. Slowly add the ⅓ cup of sugar a little at a time, mixing well in between.
    3. Continue to beat on high until stiff peaks form.
  7. Combine Mixtures:
    1. Add the meringue mixture to the egg yolk mixture and gently fold together with a silicone spatula until just evenly incorporated.
  8. Bake:
    1. Pour the batter into the prepared jelly roll pan and tap it gently on the counter to spread evenly.
    2. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
    3. Do not overbake.
  9. Prepare for Rolling:
    1. While baking, lay a clean dish towel flat on the counter and sprinkle generously with powdered sugar.
  10. Roll Cake:
    1. Remove the cake from the oven and immediately flip the pan upside down onto the sugared towel.
    2. Remove the pan and parchment paper.
    3. Use the towel to gently roll the cake into a spiral and allow it to cool in this position.
    4. Once cool, unroll the cake for filling.

Marshmallow Buttercream Filling:

  1. Combine Ingredients:

    1. Add the powdered sugar, vanilla, and butter to a large mixing bowl.
    2. Beat with a stand or hand mixer until smooth.
    3. Add the marshmallow fluff and mix again until completely combined.
  2. Fill Cake:
    1. Gently unroll the cooled cake.
    2. Evenly spread the marshmallow buttercream filling over the top.
    3. Gently roll the cake back up.
    4. Set the cake seam side down on a wire rack placed over a baking sheet.

Dark Chocolate Ganache:

  1. Heat Cream:

    1. Microwave the heavy cream until it just starts to bubble.
  2. Combine Chocolate and Cream:
    1. Add the broken chocolate pieces to the warm cream.
    2. Allow the chocolate to sit for a minute or so, then stir to combine until smooth.
  3. Pour Ganache:
    1. Pour the ganache over the rolled cake, using an offset spatula to ensure all sides are covered.
    2. Allow the ganache to set before serving.

Notes

  • Cake Mix Version: You can use a devil’s food cake mix by combining one box of cake mix and 6 large room temperature eggs. Follow the same instructions as the homemade version after combining those two ingredients.
  • Do not overbake the cake, or it will be dry and crack.
  • Ensure the eggs are at room temperature for optimal results.
  • Be gentle when folding the meringue into the yolk mixture to maintain the cake’s light and airy texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450kcal
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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