Go Back
Homemade Swiss cake roll slice filled with cream, dusted with powdered sugar on a white plate — natural lighting, top-down shot.

Swiss Cake Rolls

A light, fluffy chocolate sponge cake rolled with creamy filling — the perfect homemade Swiss Cake Roll that looks bakery-quality yet simple to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European, Swiss
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • ¾ cup all-purpose flour sifted
  • ¼ cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon hot water or coffee enhances chocolate flavor
Filling
  • 1 cup heavy whipping cream cold
  • ¼ cup powdered sugar
  • 3 oz cream cheese or mascarpone softened
  • chocolate ganache or strawberry jam optional, for topping

Equipment

  • 1 Jelly roll pan 15x10 inch, lined with parchment paper
  • 1 Parchment paper For baking and rolling
  • 1 Mesh sifter For dusting powdered sugar
  • 1 Electric mixer Hand or stand mixer works
  • 2 Mixing bowls Separate wet and dry ingredients
  • 1 Rubber spatula For gentle folding
  • 1 Clean kitchen towel Used to roll cake
  • 1 Wire cooling rack Cool rolled cake
  • 1 Serrated knife For clean slices

Method
 

  1. mix wet and dry ingredients until combined.
  2. pour into jelly roll pan and bake at 350°F for 12–15 minutes.
  3. turn out warm cake onto towel dusted with powdered sugar and roll up.
  4. let rolled cake cool for 30 minutes.
  5. unroll and spread whipped cream filling evenly.
  6. roll the cake back up with seam side down.
  7. refrigerate the cake roll for at least 2 hours.
  8. trim edges and cut into 8 slices. Enjoy!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.