Chocolate Cake Roll Recipe (Easy Swiss Roll!)

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Why You’ll Love This Chocolate Cake Roll

Can we talk about how impressive a chocolate cake roll looks? That beautiful swirl when you slice into it, the layers of fluffy cake and creamy filling—it’s the kind of dessert that makes people say “you made this?!” But here’s the secret: it’s way easier than it looks.

I’ll be honest—the first time I made a chocolate roll cake, I was intimidated. Rolling a cake? Wouldn’t it just crack and fall apart? But once I learned a few simple tricks (which I’m sharing with you!), this became one of my go-to impressive desserts. It’s actually easier than making a layer cake because there’s no stacking or fancy decorating skills required. You just roll, frost, and you’re done.

This chocolate cake roll recipe uses a light, airy chocolate sponge cake that stays moist and flexible when you roll it. The cream cheese filling is sweet but not too heavy, and the chocolate ganache on top makes it look like something from a fancy bakery. Trust me—once you make this once, you’ll be making it all the time because it’s that good and that impressive.

What Makes This Chocolate Cake Roll Special

Light and fluffy sponge cake: Unlike dense chocolate cakes, this chocolate roll cake has an airy, almost pillowy texture that rolls easily without cracking.

Cream cheese filling: The sweet cream cheese and Cool Whip filling is lighter than buttercream but more stable than just whipped cream. It’s the perfect balance.

Rich chocolate ganache: That glossy ganache on top isn’t just for looks—it adds another layer of chocolate richness.

Easier than it looks: Despite the “wow” factor, this is actually a pretty straightforward recipe. The rolling technique sounds scary but becomes easy once you do it.

What You’ll Need

For the Chocolate Sponge Cake:

• Semi-sweet chocolate – Good quality chocolate makes a difference here. You’ll need 8 ounces for the cake.
• Butter – Adds richness and moisture to the cake.
• Sugar – Regular granulated sugar for sweetness.
• Eggs – Four large eggs create that light, airy texture. They need to be beaten really well!
• All-purpose flour – The structure of your cake. We don’t use much, which keeps it tender.
• Baking soda – Just a touch for lift.
• Vanilla extract – Enhances the chocolate flavor.
• Hot water – Makes the batter smooth and the cake extra moist.

For the Cream Cheese Filling:

• Cream cheese – Must be softened! Cold cream cheese won’t blend smoothly.
• Powdered sugar – Sweetens the filling and keeps it smooth.
• Cool Whip – Thawed Cool Whip makes the filling light and fluffy. You can use homemade whipped cream if you prefer.

For the Chocolate Ganache:

• Crushed chocolate wafers or chocolate shavings – Optional garnish that looks beautiful!
• Semi-sweet chocolate chips – Two cups create a rich, glossy ganache.
• Heavy cream – The key to smooth, pourable ganache.
• Vanilla extract – Adds depth to the chocolate.
• Butter – Makes the ganache extra silky.

How to Make Chocolate Cake Roll (Step by Step)

Don’t let the rolling intimidate you! Follow these steps and you’ll have a perfect chocolate Swiss roll.

Step 1: Prep Your Pan (This is Crucial!)

Preheat your oven to 350°F. Line a 17×11-inch baking sheet (a jelly roll pan) with parchment paper and spray it generously with cooking spray. This step is non-negotiable—the cake needs to release easily for rolling. Spray the pan first, add parchment, then spray the parchment again. Trust me on this!

Step 2: Make the Chocolate Cake Batter

In a small saucepan over medium-low heat, melt the butter and 8 ounces of semi-sweet chocolate together, stirring until completely smooth. Set aside to cool slightly.

In a large mixing bowl, beat the eggs one at a time with the sugar until the mixture is thick, pale, and fluffy—this should take 3-4 minutes with an electric mixer. This step incorporates air into the batter, which creates that light texture. Beat in the melted chocolate mixture and vanilla extract.

Add the baking soda and beat until combined. Then, alternating between the flour and hot water, mix until everything is incorporated. The batter will be thin—that’s perfect!

Step 3: Bake the Cake

Pour the batter onto your prepared pan and spread it evenly into all the corners. Bake for 15 minutes. The cake is done when it springs back lightly when touched. Don’t overbake or it will crack when you roll it!

Step 4: Roll the Cake While Warm (The Secret to No Cracks!)

Here’s the most important part: you MUST roll the cake while it’s still warm. Lay out a clean kitchen towel and dust it generously with powdered sugar or cocoa powder. Let the cake cool for just 5-10 minutes, then carefully lift it out of the pan using the parchment paper.

Flip the warm cake onto the prepared towel, cake-side down. Carefully peel off the parchment paper. Dust the top of the cake with more powdered sugar or cocoa powder to prevent sticking.

Starting from the short end closest to you, gently roll up the cake and the towel together. The towel rolls up inside the cake, which prevents it from sticking to itself. Place the rolled cake seam-side down on a wire rack and let it cool completely—at least 30 minutes.

Pro tip: Rolling while warm makes the cake pliable. Once it cools in the rolled position, it “remembers” that shape and won’t crack when you unroll and re-roll it with filling.

Step 5: Make the Cream Cheese Filling

Beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the thawed Cool Whip with a rubber spatula. Don’t overmix or you’ll deflate the filling. Keep this chilled until you’re ready to fill the cake.

Step 6: Fill and Re-Roll

Once your cake is completely cool, carefully unroll it (the towel will come away easily). Spread the cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border at the edges.

Now, starting from the same short end, roll the cake back up WITHOUT the towel this time. Go slowly and gently. Place it seam-side down on your wire rack set over a baking sheet (for catching the ganache later).

Step 7: Make the Chocolate Ganache

Place 2 cups of chocolate chips in a medium bowl. Heat the heavy cream in a saucepan until it just begins to boil—you’ll see tiny bubbles around the edges. Immediately pour the hot cream over the chocolate chips.

Let it sit for 1-2 minutes to melt the chocolate, then stir slowly and continuously until smooth and glossy. Add the butter and vanilla extract, stirring until the butter melts completely. Let the ganache cool for about 10 minutes until it thickens slightly but is still pourable.

Step 8: Ganache and Garnish

Pour the ganache over your chocolate roll cake, using a spatula to spread it evenly over the top and let it drip down the sides naturally. Sprinkle with crushed chocolate wafers or chocolate shavings if desired.

Refrigerate the finished chocolate cake roll for at least 1 hour before slicing. This sets the filling and ganache for clean, beautiful slices.

Expert Tips for the Perfect Chocolate Cake Roll

Roll while warm, always. This is the number one rule. A warm cake is flexible; a cool cake will crack.

Use parchment paper. Don’t try to skip this step. Parchment paper is your friend for easy release.

Beat those eggs well. The air you incorporate when beating eggs with sugar creates the light, airy texture that rolls easily.

Don’t overbake. A dry cake will crack. Bake just until the cake springs back when lightly touched.

Cool completely before filling. If your cake is still warm, the cream cheese filling will melt and slide right out.

Use a serrated knife for slicing. Wipe the knife between each slice for the cleanest cuts.

Refrigerate before serving. At least 1 hour in the fridge helps everything set perfectly.

How to Store Chocolate Cake Roll

Store your chocolate roll cake covered in the refrigerator for up to 4 days. The cream cheese filling needs to stay chilled. Let it sit at room temperature for about 10 minutes before serving if you prefer it less cold.

Can you freeze chocolate cake roll? Yes! Wrap the unfrosted, filled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the ganache before serving.

Chocolate Cake Roll Variations

Once you master the basic chocolate cake roll recipe, try these fun variations:

• Chocolate Raspberry Cake Roll: Spread a thin layer of raspberry jam on the cake before adding the cream cheese filling. The tartness pairs beautifully with chocolate!

• Mocha Cake Roll: Add 2 tablespoons of instant espresso powder to the cake batter and 1 tablespoon to the cream cheese filling for coffee lovers.

• Peppermint Chocolate Roll Cake: Add 1/2 teaspoon peppermint extract to the filling and crush candy canes over the ganache. Perfect for Christmas!

• Peanut Butter Chocolate Cake Roll: Swap the cream cheese filling for peanut butter frosting. So good!

Cookies and Cream Cake Roll: Fold crushed Oreos into the cream cheese filling for extra texture.

What Makes a Cake Roll Crack (And How to Prevent It)

Cracking is the most common issue with cake rolls, but it’s totally preventable:

• Overbaking makes cakes crack. Bake just until set—no longer.
• Rolling when cold causes cracks. Always roll while the cake is still warm.
• Overmixing deflates the batter. Fold ingredients gently to keep that airy texture.
• Using too much flour makes it dense. Measure flour correctly (spoon and level, don’t pack).
• Not dusting with powdered sugar causes sticking. That sugar coating prevents the cake from sticking to itself.

Commonly Asked Questions

Similar Recipes

If you like cake recipes like this, you will enjoy the ones below:

• Chocolate Oreo Cake Recipe
• The Best Chocolate Cake Recipe
• Copycat Chocolate Hostess Cupcake Recipe
• Double Fudge Chocolate Pepsi Cake
• Chocolate Fudge Stout Cake with Chocolate Ganache Frosting

Buy the products for the recipe

Cooling Rack

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Baking Sheet for Swiss Cake

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