This classic European-style chocolate roll cake is impressive enough to take center stage on any dessert table. No need to be intimidated by its looks—the roll technique is an achievable challenge, even for the novice baker. To make this chocolate roll cake recipe, fluffy chocolate cake is rolled around a silky marshmallow buttercream filling before being coated in rich, glossy ganache. No matter the occasion, this indulgent Chocolate Swiss Roll recipe will certainly blow away your guests!
Chocolate Swiss Roll
- Prep Time 60 min
- Total 2 hr 55 min
- Servings 16
- Ingredients 11
Ingredients
Cake
- 6 eggs
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup powdered sugar
Filling
- 1 jar (7 oz) Kraft Jet Puffed marshmallow creme
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Glaze
- 1 cup dark chocolate chips
- 3/4 cup heavy whipping cream
Instructions
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Step1Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
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Step2In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Divide batter between pans (about 2 1/4 cups each); spread evenly.
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Step3Bake 7 to 9 minutes or until cake springs back when lightly touched in center.
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Step4Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
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Step5In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
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Step6Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
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Step7In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable.
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Step8Remove cakes from refrigerator; unwrap. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition
420
Calories
22g
Total Fat
4g
Protein
52g
Total Carbohydrate
36g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 11g
- 56%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 35%
- Sodium
- 260mg
- 11%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 36g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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