A nod to a classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and dark chocolate ganache. Rich and totally irresistible, this beautifully spiraled dessert just might hypnotize you into reaching for another slice! You are getting very… hungry…
I originally published this recipe in 2019 and have made a few small updates to produce a moister, deeper flavored cake.
I love recreating nostalgic treats, like the packaged ones that were always a thrill to find in your lunchbox. Making childhood favorites from scratch—like brown sugar cinnamon pop tarts, mini animal cracker cookies, rice krispie treats, cream-filled chocolate cupcakes, and, of course, oatmeal creme pies!—is so rewarding, because not only do they bring back happy memories, but also the homemade versions invariably taste even better (and definitely fresher) than the store-bought packaged originals (check out these copycat desserts to make at home for more ideas!) This chocolate cake roll—aka Ho Ho, Swiss Roll, and Yodel—is another nostalgic favorite.
I first published this recipe in 2019, but recently revisited it and retested it to see if I could improve it. I always like to continue to work on recipes, including ones that have been published and may not have the best reviews.
In the case of this Swiss roll recipe, some reviewers reported that their chocolate sponge cake was dry, cracking or breaking when they tried to roll it, and didn’t have enough chocolate flavor. When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues readers have been having.
The updated recipe is below, and similar to a Tiramisu Cake Roll recipe that you’ll find in my New York Times best-selling cookbook, Sally’s Baking 101. Different flavors, but I met some of the same challenges while developing the recipe.
After making many (many!) more chocolate cake rolls, I’m proud to announce this chocolate cake roll is better than ever! You’ll notice a few ingredient tweaks in the updated recipe, including swapping out the melted butter for vegetable oil, and the addition of buttermilk, both of which add extra moisture to the sponge cake crumb.
This New & Improved Chocolate Cake Roll Has:
- A light, fluffy, and moist texture
- More pure cocoa flavor
- A sweet vanilla whipped cream filling
- A rich dark chocolate ganache topping
It’s also easier to roll up, and much less prone to cracking as you roll.
Key Ingredients for Chocolate Sponge Cake:
- Cake Flour or All-Purpose Flour: You can use either. My team and I extensively tested the recipe and there is no difference either way.
- Unsweetened Cocoa Powder: You can use either Dutch-process cocoa powder OR natural cocoa powder. I really love this brand of Dutch-process cocoa.
- Separated Eggs: Eggs are the workhorse of this recipe, mostly providing structure and moisture. You need 4 separated eggs. You’ll whip the egg whites into medium peaks to introduce a hefty amount of air into the light batter.
- Oil: As I tested this recipe, one of my main avoidances was a dry sponge cake. Oil makes for a moister chocolate cake than if you were to use butter (which is what the old recipe called for). It’s what we use in these super-moist chocolate cupcakes, too.
- Buttermilk: Another key moisture provider that makes a big difference in the texture of this sponge cake. If you don’t have buttermilk, whole milk works instead.
- Espresso Powder: Just a small amount heightens the cocoa flavor; it doesn’t taste like coffee at all. You can find espresso powder in the coffee aisle at your grocery store or online.
Step-by-Step Photos
You need a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk attachment.
Whip egg whites & some of the sugar into medium peaks: This takes at least 4–5 minutes, so don’t get discouraged if you think it’s taking too long, especially if it’s humid where you live. Keep beating!
Separately, beat egg yolks and remaining sugar, then add vanilla, oil, buttermilk, and espresso powder.
Then you’ll fold in the egg whites in 2 additions, making sure not to deflate the batter. At this point, the batter is light & foamy:
Sift dry ingredients: One of the most important steps in this recipe is to sift the dry ingredients together. Pick up a large sieve. If you bake often, it will come in handy!
Then sift them into the egg white/yolk mixture. Fold the batter together gently to combine and then spread the batter into the 12×17-inch baking pan.
Bake for only around 13–14 minutes. This is a very thin cake.
Invert the warm cake: No time for cooling! Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with cocoa powder.
Cool in rolled-up shape: Gently roll the cake up with the parchment/towel. Let it cool at room temperature in the rolled-up shape so when it’s time to roll it up with the whipped cream filling, it’s already “familiar” with the shape. (And won’t resist or crack as much!)
Assemble: Once cool, unroll the cake, add whipped cream, roll back up (without the parchment paper this time), then top with ganache.
Swiss Roll Cake Filling
The whipped cream filling inside the cake roll is billowy and soft with deliciously sweet vanilla flavor—a light and lovely contrast to the rich chocolate ganache we’ll spread on top. Because the ganache is pretty dark, I use a bit more sugar and vanilla extract compared with my usual whipped cream recipe. You can use either confectioners’ sugar or granulated sugar in the whipped cream—see my recipe Note. And this is optional, but I always add some store-bought marshmallow creme (“fluff”) to this whipped cream filling, which gives it the most remarkable flavor. Taste testers were raving over it!
Roll the cake back up (without parchment this time), then set it aside as you prepare the chocolate ganache.
In lieu of the whipped cream, a pastry cream filling would also be fantastic.
Chocolate Ganache Topping
The only thing simpler than homemade whipped cream is homemade chocolate ganache. Simply combine warm cream with finely chopped chocolate, then stir the two together until completely smooth. I like to add a teaspoon of corn syrup for an extra glossy finish, but that’s totally optional.
I have 2 chocolate ganache success tips for you:
- Use real chocolate such as Baker’s or Ghirardelli baking bars found in the baking aisle. I prefer the bars labeled Bittersweet (60% cacao). Avoid chocolate chips, which contain stabilizers to prevent them from melting completely.
- Chop up the chocolate into super-fine pieces. The smaller the pieces, the quicker it melts and the smoother it tastes.
Chill the cake roll so the chocolate ganache sets, which makes slicing a bit neater. (Though there’s still plenty of lick-your-finger moments!)
Chocolate Cake Roll Success Tips
- Prevent the cake from cracking: Cake rolls can crack when you roll them; this is completely normal. In fact, the pictured cake roll above cracked! Do not get discouraged, because you can piece it back together easily, then cover it with filling. What I find helps prevent cracking is rolling it up initially when it’s still warm, and rolling it up slowly. Also, let the cake roll cool at room temperature for that initial cooling (before unrolling and adding the filling). If it’s cold when you unroll it to spread the filling on, it usually cracks.
- Make it thicker: I use and recommend a 12×17-inch half sheet pan. You can also use a 10×15-inch pan, like we use for pumpkin roll, but note that the bake time is 5 minutes longer and the cake is thicker. I prefer the thinner cake with this chocolate/fluffy whipped filling combo. I also find the thinner cake isn’t as prone to cracking.
- Make them mini size (pictured below): You can also make mini chocolate cake rolls, which are closer in size to the Hostess or Little Debbie snack cakes we love. If you’re making the mini size, cut the cake into 4 equal pieces. Roll each up, then slice in half to yield 8 mini cake rolls.
Chocolate Swiss Roll Cake
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 3 hours, 40 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe for best success. Recipe was updated and improved in 2024. It’s moist and full of chocolate flavor!
Ingredients
- 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)*
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature and separated
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
Vanilla Whipped Cream
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- optional: 2 Tablespoons marshmallow creme (“Fluff”)
Chocolate Topping
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
- optional for glossy shine: 1 teaspoon light corn syrup
Instructions
- Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 7. Spray or grease the parchment paper, too. We want an extremely nonstick surface for this cake roll.
- Make the cake: Using a fine mesh sieve, sift the cake flour, cocoa powder, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar together on high speed for 4–5 minutes or until foamy-looking medium peaks form. (Medium peaks have a slight droop, and aren’t quite stiff.) Transfer to another bowl.
- Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks and remaining sugar. Mix on high speed for 1 minute, and then add the oil, milk, vanilla, and espresso powder. Beat together on high speed for 2 minutes. Mixture will be thin and a little bubbly on top. Add half of the whipped egg whites into the egg yolk mixture. Mix on low speed for 10 seconds. Repeat with remaining egg whites and mix on low for 10 seconds.
- Sift in the flour mixture, and then fold the batter together with a silicone spatula until combined. Do not over-mix. Batter is light and fluffy.
- Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 12–14 minutes or until the top of the cake lightly springs back when touched with your finger. Do NOT over-bake.
- Prepare to roll/roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen/tea towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with about 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it from the pan. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely at room temperature rolled up in the parchment/towel, about 3 hours. Feel free to set it aside for up to 1 day. (Note that letting it cool in the refrigerator and then unrolling it when it’s cold will cause it to tear and break. I strongly recommend letting it cool slowly at room temperature.)
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2–3 minutes. Then beat in the marshmallow creme, if using.
- Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch any drips of ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
- Make the ganache topping: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot.) Pour over chocolate, then let sit for 2–3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate is completely melted. Ganache is smooth and glossy.
- Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30–60 minutes before slicing and serving.
- Cover leftover cake and store in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: You can prepare the cake through step 7 and let the cake cool at room temperature for 1 day before continuing with step 8. Prepared cake roll, with filling, freezes well for up to 2–3 months. Thaw overnight in the refrigerator before topping with ganache and serving. For best taste and texture, I don’t recommend freezing with the ganache topping.
- Special Tools (affiliate links): 12×17-inch Baking Sheet | Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Fine Mesh Sieve | Silicone Spatula or Wooden Spoon | Cooling Rack | Linen Kitchen Towels | Espresso Powder
- Mini Chocolate Cake Rolls: Follow the recipe exactly as written. After spreading the whipped cream on top of the cake in step 9, cut the cake into 4 (approx. 6-inch x 8.5-inch) rectangles. Starting with the narrow end, roll each mini roll up. Slice in half to make 8 mini cake rolls. Continue with the recipe. Top with sprinkles if desired.
- Pan Size: I use and recommend a 12×17-inch half sheet pan. You can also use a 10×15-inch pan, like we use for pumpkin roll, but note that the bake time is 5 minutes longer and the cake is thicker. I prefer the thinner cake with this chocolate/fluffy whipped filling combo. I also find the thinner cake isn’t as prone to cracking.
- Flour: You can use either cake flour or all-purpose flour. My team and I extensively tested this recipe with both and there was no difference. Use 95g of either.
- Espresso Powder: This deepens chocolate flavor in desserts. This cake roll does not taste like coffee at all. You can find espresso powder in the coffee aisle at the grocery store or online. If desired, you can leave it out.
- Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar, it doesn’t really make a difference. Use either.
- Optional Marshmallow Creme: For a little marshmallow flavor, beat marshmallow creme into the whipped cream. This is totally optional.
- Updated in 2024: Based on reader feedback about the cake tasting dry, lacking flavor, and cracking, I made some updates and the updated recipe is what you see above. To make the original recipe, swap oil for the same amount of melted butter, reduce the cocoa powder in the cake to 3 Tbsp (15g), reduce the flour to 1/2 cup (63g), and skip the milk. Bake time is 10 minutes.
Reader Comments and Reviews
This was delicious ! The only trouble I had with it, was unrolling the cake after it came to room temperature. I used a flour sac towel dusted with cocoa powder, and it fell apart when I unrolled it. I halved the recipe for just my husband and I. After pouring the ganache on it and letting it sit in refrigerator, it looked a little better, but definitely not as good as the picture of the recipe. In my opinion, this is not a recipe for beginners. It takes awhile, and you really have to be pretty careful about when you remove the cake from the oven. This was very delicious and worth trying it again for sure! Thanks for another great recipe!
Hi, my cake was dry, what did I not do right or how can I adjust? I live in quite a hot and humid place, does that have an impact?
Hi June, we’re happy to help troubleshoot. How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure it isn’t over measured, which can significantly dry out the cake. Over baking (even by just a minute or two!) can also dry out cakes. This post on how to prevent dry and dense cakes may also be helpful to review. Hope this helps and thank you for giving this recipe a try!
This recipe was a hit for my mom’s birthday treat! The balance of cream to cake and ganache is perfection. Will definitely be making this again!
Wow! This was fantastic. I did a test run to make sure I could do it and it was good enough to take to a dinner party next week. It is very impressive and delicious. I followed the recipe exactly – using cake flour, marshmallow fluff, and the espresso powder. It’s only my husband and I to eat this one. We’ve each had a small piece every day for 5 days now and it’s still as good as the first day. The directions are spot on and easy to follow. My only moment of panic was inverting the cooked sponge onto the parchment paper dusted with cocoa powder. I think next time I will try somehow to use a cooling rack to assist with getting it turned onto the dusted parchment paper. Or, mess be damned and just invert it in one fell swoop and let it plop down. I highly recommend this recipe.
Can I get the old recipe for the chocolate Swiss roll
Absolutely. It’s detailed in the recipe Notes.
Have you used King Arthur GF flour for this recipe?
Hi Maggie, we haven’t tested this recipe with any gluten free flour blends, but let us know if you do.
Hello! Can I make this recipe with almond flour to make it gluten free, please? Thanks!
Hi Janet, we don’t recommend almond flour for this recipe. It has very different baking properties than all purpose flour and isn’t always a 1:1 swap. Best to stick with cake flour or all purpose flour here!
First and above all thank you so much for you and your recipes. I’ve never have one fail, all are easy to follow and turn out delicious!
Re milk- I rarely have milk in the fridge, I have soy milk and half and half. Can I mix them or use separately. I also have rice milk but I think that would be too thin, yes?
Also I only use coconut sugar, does it “work” the same as regular sugar?
Hi Carol, for a bake like this, I strongly recommend following the recipe as written. Because changes like this could affect the texture of the cake, which can prevent it from rolling up nicely. Coconut sugar may make it hard for the egg whites to whip up properly. In a pinch, I’m sure a mix of the half and half and soy milk could work, but I have not tested it to be certain.
I need make a 12 x 17 chocolate sheet cake. Would this recipe work to be served or of Pam instead of a cake roll?
Hi Sally, yes, you can serve this as a large sheet cake, but it’s pretty thin since it’s supposed to be rolled up. You may enjoy this chocolate sheet cake instead.
Can I use a whipped peanut butter frosting inside instead? Making this for my fiancés birthday next week!
Yes, sure can. Enjoy!
Would this recipe be the same to make a Yuletide Christmas log?
Yes, you can use the recipe to make a yule log cake.
Just made the cake part of the recipe. Two things: when do you add the oil (I added it with the buttermilk) and are you supposed to sift the flour mixture twice? Once after measuring and again when adding to the wet ingredients?
Hi Kathy, yes, add the oil with the buttermilk, and sift the dry ingredients twice as directed. Hope you love the cake roll!
Where does it say to sift twice? Am I blind?
Hi Justyna, You’ll sift the dry ingredients together and set them aside while you mix the wet ingredients. Then you will sift them once more into the egg mixture. Hope this makes sense!
Can you use ice cream as the filling, roll the cake then freeze it?
Hi Carol, we haven’t tried it, but I don’t see why it wouldn’t work! If you try it, please let us know how it turns out!
Can I use vanilla ice cream rather than the whipped cream – just like old fashioned freezer cake roll I had as a kid?
Hi Margie, we haven’t tried it, but I don’t see why it wouldn’t work! If you try it, please let us know how it turns out!
Hey. Just making this now. Am I blind? I don’t see where the oil is added in the instructions. I added it with milk. Can’t wait to taste!!
Hi Vickie, thanks for letting us know that was accidentally left out of the instructions! I’ve fixed it now, and you added it at the right time! Hope you love the cake roll as much as I do!
Can you use ice cream as the filling ?
Hi Carmelynn, sounds delicious! We haven’t made it that way, but I don’t see why it wouldn’t work. Let us know if you try it!
Terrific recipe. Only suggestion is to double the filling recipe. I folded 1/3 cup Nutella into the whipped cream instead of the frangelico. Thank you for your wonderful website and Happy New Year!
Can you use anything in place of the corn syrup?
Hi Sally! I was curious if you thought this cake recipe would work for a Charlotte Royale? I have a good vanilla recipe I’ve used to make one, but I wanted to surprise my boyfriend with a chocolate one for his birthday! Thank you! 🙂
Is this where you slice a cake roll and then use it as a “crust” for ice cream? If so, I have never tried it but I don’t see why it wouldn’t work – you can skip the ganache topping if you try it.
As I read the reviews, it seems that I can make this entire roll, wrap it in plastic wrap then aluminum foil and freeze it…is that correct? Also, when making pumpkin rolls, I often grease the baking pan before putting down the parchment paper then grease the top of the parchment paper before pouring batter into the pan. Would that be helpful (or detrimental?) with this roll? I can;t wait to try this recipe! Yum!
Hi Lynn! Yes, The prepared cake roll, with filling, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before topping with ganache and serving.
I do spray twice. First spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll!
Can ice cream be substituted for the whipped cream?
Yes, soften the ice-cream so you can spread it and then re-freeze after it’s rolled up. YUM!
Would you freeze the chocolate roll in plastic wrap or would it get freeze burnt this way packaged? Do you have any suggestions?
I usually freeze cake rolls in a layer of plastic wrap, plus a layer of aluminum foil. Always does the trick!
Hi, can I make this in a 13x9in pan?
Hi Esther, you can, but you won’t be able to roll the cake since it will be thick. If you want a chocolate quarter sheet cake, I recommend following the recipe note for my chocolate cake recipe.
Hi Sally, looks sumptuous.
I would love to try this out, unfortunately I don’t have parchment paper can foil be used in it’s place.
Hi Cate, you can use a clean thin kitchen towel dusted with cocoa powder instead of parchment paper. Enjoy!
Hi! I’d love to attempt this recipe but with a peanut butter spin. Do you have a peanut butter frosting that would work well in place of the whipped cream frosting? Thanks so much!
Hi Michelle! You can try this peanut butter frosting OR you can gently fold creamy peanut butter into the whipped cream filling.
Turned out perfect! Just like all of your recipes 🙂 my question is about the baking bars – do you know if there’s somewhere I can purchase milk chocolate baking bars? My husband thinks even semi-sweet is too bitter and prefers a sweeter chocolate, but I know you can’t use chocolate chips for the ganache because of stabilizers…I’ve never been able to find a milk chocolate baking bar, anywhere near me anyways!
Hi Donna! Semi-sweet chocolate is definitely dark. Try looking for Bakers brand “German” chocolate OR you can use half white chocolate baking bar and half semi-sweet chocolate baking bar. I often mix white and semi-sweet to make a milk chocolate tasting chocolate.
What a great idea! I’ve never thought of doing that before. Thank you!
Hi. Would it be ok if I filled the cake roll with buttercream instead of whipped cream?
Yes, you can do that! It would just be a lot sweeter, which isn’t a bad thing 🙂
Looks delicious. Could you use straight marshmallow fluff, no whipped cream?
Hi Jose! I don’t recommend it. The heavy marshmallow cream would tear the cake.
Thank you for posting this recipe! I’m going to make it tomorrow for my husband, who loves swiss rolle 🙂 I’m sorry if this question has been asked before but can I use foil instead of parchment paper for the cake to bake on? I know its crinkly surface might not be as smooth on the bottom of the cake, but I don’t have any parchment paper, so I was just wondering what your thoughts were on that and how non-stick it would be. Thank you so much, I appreciate it! 🙂
I really recommend parchment paper for lining the pan. This cake is pretty delicate and crinkly foil just isn’t the best choice.
Hi Sally!
Can i use your PB butter cream frosting for these? or would it be too thick for filling? I’m thinking of a Reese’s roll with chopped Reese’s in the filling and on top!
Yes absolutely! Make sure the whole cake is sufficiently chilled before slicing. The colder the actual cake, the less it will squish and fall apart with that thicker filling.