A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it’s also incredibly tasty and every chocolate lover’s dream! I like to think of myself as a kind of cake connoisseur, meaning I’ve made and sampled a LOT of kinds of cake of course. From birthdays to holidays to a fun dinner, cake has a place at them all. This Swiss roll cake is going to be your new go-to cake for every occasion. A few of my other recipes that I can’t get enough of are this Easter Cake, this Eclair Cake, and this Better Than Anything Cake!
Swiss Cake Roll
This Swiss roll cake is no average chocolate cake! It’s SO light and fluffy, and incredibly moist. It has to be the perfect texture and thickness so that it can roll into that beautiful spiral without tearing or crumbling. The secret? Sour cream and whipped egg whites! If you have never had a sour cream cake (I’m in love with sour cream pound cake), you are going to fall in love with this one. What makes a Swiss roll cake so good? Well, for starters, it’s filled with fluffy whipped cream and topped with a silky smooth chocolate ganache. I’m already in love! The other reason to try this cake is it’s absolutely gorgeous. It’s so fun to cut into and to see the swirl of cake and filling. It’s a cake that everyone loves when they see it. You can also decorate the outside in a lot of fun ways to ramp up the wow factor! It’s similar to a jelly roll cake, so if you have ever made one you are already a pro at this!
Ingredients
A Swiss cake roll is easier than you may think. I have definitely watched a lot of baking shows where they had to make this cake, and I feel like they make it look harder than it is just for entertainment! So forget everything you’ve heard about this cake, it’s easier than it sounds and the ingredients are very simple. You make a sour cream chocolate sponge cake, then whipped cream, and a delicious chocolate ganache. You can find the measurements below in the recipe card.
Cake Ingredients
All-Purpose Flour: This is the easiest flour to work with for this recipe. Dark Cocoa Powder: Dark cocoa powder has a really deep flavor that is perfect in this cake. Baking Powder: This helps to leaven the cake and keeps it light and fluffy. Instant Coffee: Coffee helps to deepen the chocolate flavor, and adds a depth of flavor you can’t get without it! Salt: I add salt to help balance out the sweet flavors. Eggs: I always use large grade A eggs in my recipes. Granulated Sugar: Your regular pantry sugar. Sour Cream: If you have never added sour cream to a cake, you are going to love the flavor it adds! It actually makes the cake moister and richer, and you need a really moist cake for this recipe so it doesn’t crack or crumble. Butter: Use unsalted butter. You are going to melt the butter, so you don’t have to worry about it being room temperature. Vanilla Extract: It brings out all of the flavors in the cake.
Filling
Heavy Whipping Cream: I like to use a high fat heavy cream for the best structure and flavor. Powdered Sugar: This is to sweeten the whipped cream filling while keeping it really smooth. Vanilla Extract: This is optional, but I love to add a little vanilla flavor because it brings out all of the flavors in the filling. I think it brings the whole Swiss roll cake together.
Ganache
Semi Sweet Chocolate: You can use pretty much any kind of chocolate chips for a simple ganache. I prefer semi sweet since the whipped filling is really sweet. You could use dark chocolate or lighter chocolate if you choose. Heavy Cream: It is important that you use heavy cream to get the right consistency and shine. It’s traditional on a Swiss roll cake.
Swiss Roll Cake Recipe
I love this Swiss roll cake for so many reasons. It’s better than a layered cake if you ask me, because you get the filling in every bite! It’s not too sweet, and it’s SO moist. I can eat just one slice and feel totally satisfied. If you want tips for making this Swiss roll cake even more special, I share those below in the tip box.
Bake Swiss Roll Cake
Roll Cake
Whiped Cream Filling
Make Ganache
About the Pan: You will need a 17inch x12inch pan for this recipe. That is just your standard large cookie sheet, so hopefully you already have one. I don’t like to use the jelly roll pan because it’s just slightly larger than this pan and you won’t really use it for anything else! Flavor the Whipped Cream: One way to add more fun to this recipe is by flavoring the whipped cream. You can add any zest or juice. You could add pieces of fruit or pretty much any extract you want. I love orange and chocolate together, so sometimes I add some orange juice and zest to the whipped cream. I also love using freeze-dried fruit powders to add flavor and color without adding extra liquid. Add a Jam: This is another great way to add extra flavor. I personally love apricot jam, homemade strawberry jam, and peach jam. You can spread the jam on the cake before adding the whipped cream. Decorate the Outside: You can use stencils and dust powdered sugar in designs on the outside. I love using things like edible paint and flowers. You can also make the outside look like a log for a Yule log cake effect. There are so many ways to make this cake stand out!
In the Refrigerator: If you cut into your cake, make sure to press plastic wrap on the ends so that piece doesn’t dry out. You can also cut the entire log into slices and put a piece of wax paper on either side and stack them on their sides. Store in the refrigerator for up to 4 days.
Italian Cream Cake
Cranberry Christmas Cake
Chantilly Berry Cake
Strawberry Chocolate Cake
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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