Chocolate Swiss Roll Cake

Table of Contents

1. Ingredients For A Chocolate Swiss Roll Cake
2. Ingredient Notes
3. Before You Start Baking - Do This
4. Why Use Ermine Frosting?
5. How to Make A Chocolate Roll Cake
6. Storage
7. JUMP TO RECIPE
8. Chocolate Roll Cake FAQ

This chocolate Swiss roll cake is made with a thin cocoa sponge that bakes in a sheet pan, then rolls while still warm, so it sets its shape without cracking. Once filled and chilled, it slices into clean, even layers with a smooth finish.

I use this method because I find it's easier and tastes better than other versions I've tried.

The sponge is light and flexible, so it rolls easily and holds together.

The filling is less sweet than buttercream and stays stable, so the slices hold their shape.

The ganache is poured as a thin coating that sets softly. It adds richness without making the cake heavy or difficult to cut.

Active preparation time is about 30 minutes, but the total time is about 3 hours, including cooling and chilling. This makes one 15-inch roll, or about 10 to 12 slices.

I usually make it ahead and chill it fully before slicing. That’s how I've found the layers set best and cut cleanly.

Chocolate Cake

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• 4 large eggs, room temperature
• ½ cup granulated sugar
• 3 tablespoons vegetable oil
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• powdered sugar, for dusting

Ermine Filling

• 2½ tablespoons all-purpose flour
• ½ cup granulated sugar
• ½ cup whole milk
• ½ teaspoon vanilla extract
• ½ cup unsalted butter, softened

Chocolate Ganache

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Before You Start Baking - Do This

• Line your pan with parchment and lightly spray it. Make sure the parchment covers the bottom and corners so the cake releases cleanly after baking.
• Set out a clean tea towel and dust it generously with powdered sugar. This needs to be ready before the cake comes out of the oven so you can flip and roll it right away.
• Take the butter out to soften. It should be soft to the touch but not melted so the filling whips up smooth.
• Bring the eggs to room temperature. They can sit on the counter for about 30 minutes before you begin baking.
• Clear space on the counter for flipping and rolling. Once the cake is baked, you won’t have time to move things around.

Why Use Ermine Frosting?

I've used buttercream to make this Swiss roll, but found it was very heavy and the sweetness overwhelmed the sponge cake. It was just too much for my liking - much like when a grocery store cake is overall too sweet.

This Ermine frosting checks all the boxes: lightly sweet, airy but sets well, and slices very cleanly for a pretty presentation.

Here are some other options if you don't want to cook the Ermine.

Cream Cheese Frosting

✅ Pros: It has a rich, slightly tangy flavor, it's easy to make, and it has a familiar texture
❌ Cons: It's softer and less stable, needs refrigeration, and your slices definitely won’t be as clean

7-Minute Frosting

✅ Pros: It's very light and airy, not overly rich, and a good choice if you want something less buttery
❌ Cons: It doesn’t hold up well over time, can be sticky, and isn't ideal for clean slices

I don't recommend using Cool Whip Frosting or other soft fillings, as they can't support the weight of the cake. Save those for cupcakes, instead.

The complete steps for making this cake are listed in the recipe card at the bottom of this post.

However, I want to show you some of the things I watch for when making roll cakes to help guide you.

Roll cakes seem more difficult to make than they really are, but there are a few tips that can definitely help ease the process.

The most important - when the recipe instructs you to allow the frosting or cake to cool, be sure you leave enough time to truly cool them. This will save you from a lot of cake-baking heartache.

To Make The Ermine Frosting

Cook the filling until it’s thick. The flour, milk, and sugar mixture should look like a thick pudding before you take it off the heat.

I don’t rush this step. If it’s even slightly thin, the filling won’t whip up properly later.

Mix the flour mixture and butter together. Beat the softened butter, then add the cooled mixture one spoonful at a time. Whip until light and airy.

If it looks curdled at first, keep mixing. It will come together as it aerates.

To Bake And Prepare The Cake

Bake just until done. Spread the batter evenly in the pan and bake just until set. Don’t overbake. A dry cake is more likely to crack when it's rolled.

Roll the Warm Cake. Take your time and don't skip any steps.

1. Dust a clean tea towel generously with powdered sugar before the cake comes out of the oven.
2. Flip the hot cake onto the towel and peel away the parchment while it’s still warm.
3. Dust the top of the cake so the cake won't stick to the towel when you roll it.
4. Fold the towel over one short end to start the roll.
5. Roll the cake up gently but firmly. Keep the pressure even as you go.
6. Let the cake cool completely in the towel, so it holds its shape.

How To Frost and Decorate the Cake

Spread the frosting carefully. Make sure you leave about an inch of space around the edge. This ensures your filling won't lead out the sides of the cake when you re-roll it.

Drizzle the ganache over the top. The ganache should be nice and thick. Use a spatula or the back of a big spoon to gently spread the ganache around.

Once you've mastered the roll cake technique, give my recipe for hot chocolate roll cake a try. It's made similarly but includes a marshmallow filling. It's a great choice for a winter holiday dinner.

For a more classic chocolate dessert, Hershey chocolate cake is one I’d turn to next. It's a classic 9x13 cake, ultra moist, and uses a vintage Hershey's cocoa chocolate frosting recipe.

Short on time? It doesn't get easier than a chocolate dump cake. It still brings plenty of chocolate flavor, but with a much more casual, scoop-and-serve kind of finish.

Storage

Refrigerator: Store the cake covered in the refrigerator for up to 3 days. I keep it tightly wrapped so the cake stays soft and doesn’t dry out.

For the best texture, slice it while it’s still cold. Let it sit at room temperature for a few minutes before serving if you want the ganache slightly softer.

Make ahead: I usually make this a day in advance. Once it’s rolled and chilled, it holds well overnight and is easier to slice the next day.

Freezer: This cake freezes well once assembled, but I would make the ganache fresh. Wrap it tightly in plastic wrap, then a second layer or foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before pouring on the ganache. Give it a few hours to firm up before serving.