This moist and fluffy chocolate cake roll is filled with sweet whipped cream and rolled to perfection. An easy Swiss roll cake recipe that looks fancy but is simple to make at home!
Introduction
Let’s talk about the ultimate chocolate dessert that looks fancy but is surprisingly easy to pull off—the Chocolate Cake Roll! This classic dessert has everything going for it: a soft and airy chocolate sponge, sweet creamy filling, and a gorgeous rolled look that never fails to impress.
Whether you’re making it for a holiday dinner, birthday, or just because your sweet tooth said so, this chocolate Swiss roll delivers. It’s moist, decadent, and guaranteed to make people think you bought it from a bakery.
Why You’ll Love This Chocolate Roll Cake
Here’s why this cake roll recipe deserves a spot in your go-to dessert lineup:
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It’s surprisingly easy – Don’t let the swirl scare you. It’s all in the roll!
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Light and fluffy sponge – No dry cake here.
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Customizable filling – Use whipped cream, chocolate mousse, or even Nutella!
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Perfect for holidays or parties – It’s a real showstopper on any dessert table.
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Tastes as good as it looks – Rich chocolate flavor with creamy goodness inside.
Ingredients for the Chocolate Roll Cake
Here’s everything you’ll need to pull off this beauty:
For the Cake:
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4 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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¼ cup vegetable oil
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½ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
For the Filling:
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1 cup heavy whipping cream
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2–3 tablespoons powdered sugar
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1 teaspoon vanilla extract
Optional Toppings:
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Powdered sugar for dusting
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Chocolate ganache
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Shaved chocolate or sprinkles
How to Make a Chocolate Cake Roll (Step-by-Step)
1. Preheat & Prep the Pan
Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15-inch) with parchment paper and lightly grease it. This step is key—don’t skip it!
2. Make the Cake Batter
Beat the eggs and sugar together until thick and pale (about 5 minutes). Add in vanilla and oil. In a separate bowl, sift together flour, cocoa, baking powder, and salt. Gently fold dry ingredients into the egg mixture until just combined.
3. Bake the Cake
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
4. Roll While Warm
Lay a clean kitchen towel down and dust with powdered sugar. Carefully flip the warm cake onto the towel, peel off the parchment paper, and roll it up (cake + towel). Let it cool completely like this—this helps the cake “remember” its shape.
5. Make the Filling
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
6. Fill & Roll
Unroll the cooled cake, spread the whipped cream evenly, then gently roll it back up. Don’t worry if there are minor cracks—it adds character!
7. Decorate (Optional but Recommended)
Dust the top with powdered sugar, drizzle with ganache, or dress it up with berries and chocolate curls.
Tips for the Perfect Chocolate Swiss Roll
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Roll it warm! That’s the secret to avoiding cracks.
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Don’t overbake – Just 10-12 minutes. The sponge should be springy, not dry.
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Use a serrated knife for clean slices.
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Chill before serving – The cake sets better, and the swirl looks neater.
Variations to Try
Want to change it up? Here are some delicious twists:
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Mocha Roll – Add a bit of instant coffee to the cake batter.
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Raspberry Cream – Mix in raspberry jam or fresh berries with the filling.
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Chocolate Overload – Fill with chocolate mousse and coat in ganache.
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Holiday Twist – Add peppermint extract and crushed candy canes!
How to Store a Chocolate Cake Roll
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Refrigerator: Wrap in plastic wrap and store for up to 3–4 days.
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Freezer: Freeze (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
Final Thoughts
This Chocolate Cake Roll is proof that you don’t need a complicated recipe to make an elegant dessert. It’s light, rich, and absolutely irresistible. Whether you're baking for a crowd or just treating yourself, this cake roll will earn you rave reviews every single time.
So go ahead—get that swirl on!
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