Whether you call it a Swiss Roll, a Chocolate Jelly Roll or simply a Chocolate Roll Cake, this chocolate sponge cake filled with creamy marshmallow filling and topped with a chocolate ganache is a classic dessert that is perfect for any occasion!

Chocolate Roll Cake Recipe

Chocolate yule log cakes have long been one of my favorite bakery desserts to buy for the holidays, but in the last couple of years the prices have skyrocketed! While I used to be able to find one for under $10, they are upwards of $30 or $40 now so I decided to start practicing this year to make my own.

I actually wasn’t planning on sharing this recipe – it was supposed to be my “practice attempt” for making a Christmas Yule Log, but it turned out so pretty and fun that I figured “why not?!”

This is a classic chocolate roll recipe featuring a light chocolate sponge cake, marshmallow cream filling and a shiny chocolate ganache poured over top. I’ve always called these “Swiss rolls” because that’s what they are called in grocery stores here, but apparently there’s nothing Swiss about them!

It’s super easy to make at home – the secret is to generously sprinkle a clean kitchen towel with powdered sugar or cocoa powder and have it ready when the cake comes out of the oven. Once it does, flip the cake out onto the towel and roll it up. This will prevent your cake roll from cracking later on.

Can you freeze a chocolate roll cake? Yes! Prepare the cake all the way to wrapping it up after filling with the marshmallow filling. Wrap tightly with tinfoil and freeze for two months. After thawing, add the chocolate ganache topping.

My friend loved this recipe so much she made me a video of her making it to share with you – however, I realize that my instructions weren’t super clear because when I wrote to “roll the cake & parchment paper/towel dusted with cocoa” I meant to actually roll UP the cake into the log shape – not to roll it with a rolling pin! Hers still turned out great – but I definitely encourage you to roll UP the cake roll rather than roll it with a rolling pin. Be sure to check out her video before scrolling down to grab your  free printable recipe card:

Chocolate Roll Cake Ingredients

For the Swiss Roll

• Flour
• Cocoa Powder
• Baking Powder
• Salt
• Eggs
• White Sugar
• Vanilla Extract
• Oil

For the Filling

• Unsalted Butter, room temperature
• Marshmallow Fluff
• Powdered Icing Sugar
• Cream or Milk

For the ganache:

• Semi-Sweet Chocolate, chopped
• Heavy Whipping Cream, 35%
• Butter

Kitchen Tools You May Find Helpful

• Jelly Roll pan
• Measuring cups and spoons
• Mixing bowls
• Electric mixer
• Sieve/sifter
• Cooling rack
• Clean kitchen towel

How to Make a Chocolate Roll Cake

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Pin this Simple Chocolate Roll Cake:

Grab your free printable recipe card for our chocolate roll cake recipe:

Chocolate roll cakes can look a bit complicated, but once you’ve mastered this recipe once you’ll love making it for guests and any special occasion that warrants a special cake!

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