Homemade Chocolate Swiss Roll with Cream Filling

If you’re craving a dessert that’s as elegant as it is comforting, this Chocolate Swiss Roll is pure indulgence. With a tender, sponge-like chocolate cake rolled around a fluffy cream filling, every bite melts in your mouth. It’s the perfect showstopper for celebrations, afternoon tea, or a cozy night in.
Whether you’re baking for family or guests, this classic treat delivers both beauty and taste.

Why You’ll Love This Recipe

• Soft, moist chocolate sponge that’s easy to roll
• Rich cocoa flavor balanced with a light, creamy filling
• Ideal for holidays, parties, or weekend baking
• Looks fancy but comes together in under an hour
• Freezer-friendly and perfect to make ahead

Ingredients

For the Chocolate Sponge

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons milk

For the Cream Filling

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Powdered sugar or cocoa powder for dusting
• Chocolate ganache drizzle (optional)

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease and dust it with cocoa powder to prevent sticking.
2. Beat Eggs and Sugar: In a large bowl, beat eggs and sugar with a mixer for 3–4 minutes until light and fluffy. Add oil and vanilla, mixing until combined.
3. Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold dry ingredients into the wet mixture, alternating with milk, until smooth.
4. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
5. Roll While Warm: Turn the cake out onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment and roll the cake (with the towel) from the short end. Cool completely in the rolled position.
6. Make the Cream Filling: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
7. Assemble the Swiss Roll: Carefully unroll the cooled cake, spread the whipped cream evenly, and re-roll it tightly. Trim the ends for a neat finish.
8. Garnish and Serve: Dust with powdered sugar or drizzle with chocolate ganache. Slice and enjoy your perfect Chocolate Swiss Roll!

Tips & Variations

• No cracks: Roll the cake while it’s warm and pliable to prevent breaking.
• Filling options: Swap whipped cream for chocolate buttercream, Nutella, or coffee-flavored cream.
• Make it festive: Add a layer of raspberry jam or peppermint cream for holidays.
• Storage tip: Chill for 30 minutes before slicing for clean, even cuts.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Best served cold: A short chill in the fridge helps the cream firm up and enhances flavor.

Serving & Pairing Ideas

Make your Chocolate Swiss Roll extra special with these simple pairings:

• Fresh Berries: Strawberries or raspberries add a bright contrast.
• Hot Coffee or Espresso: Balances the sweetness perfectly.
• Vanilla Ice Cream: For an extra indulgent dessert.
• Dusting of Cocoa: Enhances the visual appeal and adds a touch of richness.
• Mint Leaves: Bring a refreshing balance to the creamy chocolate flavor.

Frequently Asked Questions

Why did my Swiss roll crack?

Cracks often happen if the cake cools before being rolled. Always roll it while it’s still warm, and use a towel dusted with cocoa to help it hold its shape.

Can I make the Swiss Roll ahead of time?

Yes! You can prepare the sponge a day in advance. Fill and roll it before serving for the freshest texture.

How do I get the cream filling to hold its shape?

Use cold heavy cream and beat until stiff peaks form. Chilling the bowl beforehand helps the process.

Can I use gluten-free flour?

Absolutely. A 1:1 gluten-free baking blend works well, though the texture may be slightly softer.

Ready to Make It?

This Chocolate Swiss Roll brings together the best of both worlds, light, spongy cake and a dreamy whipped cream center. It’s elegant yet easy, making it perfect for both beginner and experienced bakers. So preheat your oven, roll up your sleeves, and let this classic dessert become a new favorite on your table.

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