Chocolate Swiss Roll
This light, moist, Chocolate Swiss Roll is filled with tangy chocolate cream cheese frosting rolled in gluten-free, chocolate sponge cake. Decadent and perfect for the holiday season!
What’s was your favorite Little Debbie cake? Mine would definitely be the Chocolate Swiss Roll – it’s soft, creamy, and melts in your mouth.
For this reason, I knew I needed to replicate the dessert, with my classic, wholesome ingredient twist – this cake recipe is both delicious and packed with nutritional ingredients.
What is a swiss roll?
Generally, a Swiss Roll is a type of cake consisting of a thin layer of sponge cake rolled around some sort of jelly, jam, or icing.
Newer interpretations of Swiss rolls, such as chocolate variations often contain buttercream, whipped cream, nut butter, chocolate ganache, and other delicious fillings.
In this case, we are using a whipped, chocolate cream cheese frosting. However, if you ever feel like experimenting – the options are endless!
Why i love this CHOCOLATE Swiss Roll recipe
Here are a few reasons I am obsessed with this recipe:
- Quick – this entire recipe can be made in less than 30 minutes.
- Chocolate Everything – it’s no surprise, I am obsessed with anything chocolate and fall-spiced.
- Slightly sweet – not only does this taste amazing, but it isn’t too overpowering, which makes it a perfect morning, afternoon, or evening dessert or snack.
- Aesthetic – impress your friends family with an intricate looking, but simple to make cake
- Easy substitutions – it is super easy to make this recipe dairy or gluten-free.
How to make this roll gluten free?
In this case, I used Bob’s Red Mill gluten-free baking flour that is a 1:1 ratio with regular flour.
However, you can use unbleached all-purpose flour for this recipe as well.
How to make this roll dairy free?
The cake itself is dairy free!
Additionally, I love using my Vegan Cashew Cream Cheese Frosting for the filling to make this Chocolate Swiss Roll gluten-free AND dairy free.
Ingredients for a Chocolate Swiss Roll
Without a doubt, this Swiss Roll is filled with wholesome and delicious ingredients your family will love:
Chocolate Swiss Roll Cake
Coconut sugar or regular granulated sugar
Espresso powder, optional
Cream cheese filling
Cream cheese, room temperature
Butter, room temperature
More cocoa powder and powdered sugar to sprinkle at the end!
How to make a Chocolate Swiss Roll
First, whisk together eggs, sugar, and butter in a bowl.
Second, mix the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a separate bowl.
Third, combine the wet and dry ingredients.
Then, pour into a lined 10×15 jelly roll pan or baking pan with a little bit of a raised edge. Even out the batter with a spatula.
Afterward, bake at 350F for 10 – 11 min.
Then, once it’s done, take it out and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
Next, while it’s still warm, gently roll it from the short end. Wrap it with a small piece of tin foil to keep it in place.
Following that whip together the cream cheese, cocoa powder, powdered sugar, vanilla extract, and butter in a separate bowl.
Once the cake has cooled for an hour or so gently unroll it and spread the cream cheese evenly leaving a little bit around the edge.
Then, gently roll it back, not too tight – it should be easy to roll because of the pre-rolling.
Once rolled up all the way, wrap it with plastic wrap tightly and leave it in the fridge overnight.
Before serving, sprinkle it with powdered sugar and cocoa powder, slice, and enjoy!
Frequently asked questions
How do you roll a cake without cracking it?
Without a doubt there are few tips to making sure your cake stays in one piece:
- Pre-roll the cake without the filling while the cake is still warm.
- Don’t overbake the cake – too dry and it will crack!
- Roll it gently and check the outside constantly. If it appears to be cracking, you could be rolling it too tight.
Can I use a different size pan?
No, it affects the thickness of the cake which could change the baking time, and amount of filling you need in it.
Can I use cacao powder instead of cocoa powder?
Absolutely! It gives a slightly more bitter taste which imitates espresso powder, a commonly used ingredient in chocolate swiss rolls.
In addition, if you use cocoa powder and want to create that “bitter” flavor note, you can add 1 tablespoon of espresso powder.
How to store a Chocolate Swiss Roll
In this case, you can leave the Swiss Roll on the counter for a day and then I recommend storing it in an airtight container in the fridge for up to 5 days.
CAN I FREEZE Swiss ROLLS?
Yes, it freezes well for up to a month. However, I like to slice and then wrap into individual serving sizes before freezing.
HOW DO I DEFROST Swiss ROLLS?
In brief, simply take them out of the freezer and allow them to thaw before serving.
Generally, it only takes 1-2 hours to thaw.
How to serve a Chocolate Swiss Roll
Without a doubt, this Swiss Roll tastes amazing on its own!
I love having a slice with a warm cup of coffee or tea. The creamy filling mixed with the soft cake pairs perfectly with a warm beverage.
Additionally, if you want to take it to the next level add a scoop of your favorite ice cream.
What other chocolate recipes would you like to see?
Other delicious chocolate recipes
Get the recipe:Chocolate Swiss Roll
Chocolate Swiss Roll
- 1/2 cup gluten free flour, 68g
- 1/4 cup cocoa powder*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 2 tbsp melted butter
- 2/3 cup coconut sugar, or regular granulated sugar (150g)
- 1 tbsp espresso powder, optional**
Cream cheese filling
- 8 oz of cream cheese, room temp
- 3 – 4 tbsp cocoa powder
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp butter, room temp
- Whisk together eggs, sugar, and butter in a bowl.
- Mix the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a separate bowl.
- Combine the wet and dry ingredients.
- Pour into a lined 10×15 jelly roll pan or baking pan with a little bit of a raised edge. Even out the batter with a spatula.
- Bake at 350F for 10 – 11 min.
- Once it’s done, take it out and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
- While it’s still warm, gently roll it from the short end. Wrap it with a small piece of tin foil to keep it in place.
- Whip together the cream cheese, cocoa powder, powdered sugar, vanilla extract, and butter in a separate bowl.
- Once the cake has cooled for an hour or so gently unroll it and spread the cream cheese evenly leaving a little bit around the edge.
- Gently roll it back, not too tight – it should be easy to roll because of the pre-rolling.
- Once rolled up all the way, wrap it with plastic wrap tightly and leave it in the fridge overnight.
- Before serving, sprinkle it with powdered sugar and cocoa powder, slice it, and enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.