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A classic Swiss Roll with a textbook moist chocolate cake, thick vanilla cream filling swirl, and a rich chocolate ganache topping. I will walk you through every step and help you avoid common mistakes to ensure you get the perfect bake every time!

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A swiss roll with a slice cut off to reveal the swirl.

Swiss Roll Recipe

Boy did I learn a lot developing this Swiss Roll Recipe! This is a bake that I have always wanted to tackle and I’m so glad I finally did it. The chocolate cake is moist and fluffy, without sacrificing structure. Inside the roll we have a thick vanilla filling that helps showcase the lovely iconic swirl of the roll. To top it all off, there’s a nice layer of smooth chocolate ganache that completely takes the cake.

I know this cake sounds intimidating, but I promise you can totally make it! Here are a few tips that will make your Swiss Roll worthy of the Great British Baking show.

Let the ganache cool for a bit before trying to spread it onto the roll. Trust me, you do not want to see the horror show of the ganache seeping off the roll because it was too hot.
Do not skip whipping the egg whites! If you do, the cake will stick to the parchment paper and make it nigh impossible to roll. (Speaking from experience).
If you want to avoid cracking, be so, so careful to not over bake the cake! Let the cake cool for about 2 minutes before inverting and rolling. And finally, do not let the cake cool while rolled up for too long.
When you roll, do not roll it too tightly! You have to leave room for the filling.

A single slice of a swiss roll on a plate.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Chocolate sponge cake

Eggs, separated
Sugar, divided
Vanilla extract – This is the flavor base for the entire cake!
Canola oil – The canola helps the cake stay moist and flexible enough to roll up.
Milk
Corn syrup – The corn syrup will help the cake be rich and moist.
All-purpose flour
Cocoa powder – This will flavor and color the cake.
Baking powder
Salt

Whipped Cream

Heavy whipping cream
Powdered sugar
Vanilla

Chocolate Ganache

Heavy whipping cream
Chocolate chips – Use your favorite! I like Ghirardelli brand.

Multiple slices of swiss roll cake being served up.

How to Make Swiss Rolls

Preheat the oven to 350°F (180°C). Lightly spray an 18×13-inch sheet pan with nonstick spray and line with parchment paper.
In the bowl of a stand mixer or using a hand mixer, whip the egg whites until they are frothy and begin to thicken. Slowly add ¼ cup granulated sugar and continue whipping until stiff peaks form. Set aside.
In a separate bowl, whisk together the egg yolks, remaining ¾ cup sugar, vanilla, canola oil, milk, and corn syrup until smooth. Then add the flour, cocoa powder, baking powder, and salt and whisk until combined.
Gently fold the whipped egg whites mixture into the batter until fully incorporated. Pour the batter into the prepared pan and spread evenly.
Bake at 350°F (180°C) for 15–17 minutes. The cake may bubble slightly! Begin checking for doneness at 14 minutes. The center should feel soft when tapped but no longer feel liquidy underneath. ! Do not overbake, or the cake may crack when rolled!
Let the cake rest for 2 minutes. Meanwhile, dust a clean tea towel with powdered sugar.
Invert the cake onto the towel and carefully peel off the parchment.
Fold the short edge of the towel over the cake and gently roll the cake with the towel inside. Do not roll too tightly.
Let the cake cool rolled, seam-side down for 15 minutes while preparing the whipped cream.

Whipped Cream

To make the whipped cream, whip the cream until it begins to thicken. With the mixer running, slowly add the powdered sugar and vanilla. Increase the speed and whip until thick.
Carefully unroll the cake and spread the whipped cream evenly over the surface, making sure to fill the tight inner spiral. Gently roll the cake back up, using the towel to help guide, if needed.
Wrap the cake tightly in plastic wrap and place in the freezer while preparing the ganache.

Ganache

To make the ganache, heat the heavy cream in a microwave-safe bowl for about 1 minute, until hot and steaming. Add the chocolate chips and let sit for 5 minutes. Slowly whisk until smooth.
Let the ganache sit at room temperature, stirring occasionally, for about 20 minutes or until thick and spreadable.
Remove the cake from the freezer, unwrap, and spread the ganache over the top and sides of the cake roll.
Refrigerate until ready to serve. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Side view of a chocolate swiss roll cut to show the swirl.

How should I store these cookies?

Once assembled, cover tightly with plastic wrap and store in the fridge for up to 4 days.

Can I freeze my Swiss Roll?

Yes! You can freeze it for up to 3 months! You can store the whole roll or in individual slices. Store in an airtight bag or container and freeze.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and Swiss Rolls), this is my recommendation.
You will spray and use parchment paper to line the cookie sheets to make it easy-peasy to invert the cake from the pan.
Offset spatula – I love using an offset spatula to spread the filling into the pre-rolled cake and to coat the top/sides of the roll with ganache.
Microwave safe bowls – I love the size of these bowls for making the ganache.

A slice of swiss roll with the words "chocolate swiss roll" across the top.

Must-try classic treats

1 Comment

Bee says:

March 11, 2026 at 10:27 am

I do not often leave reviews, but this is quite literally the best cake I have made in the past six months. I personally added another half batch to the whipped cream, and added a pinch of salt there as well but that is a personal fondness for homemade whip. It was phenomenal. I will be making this again!