Cocoa Swiss Roll Cake with Whipped Cream Filling

Homemade chocolate swiss roll cake with cocoa sponge and cream filling on a white kitchen counter, dusted with powdered sugar.

Cocoa Swiss Roll Cake with Whipped Cream Filling

A light, fluffy cocoa sponge rolled with sweet vanilla whipped cream ; this homemade Swiss roll is a delightful showstopper that’s easier to make than it looks!

Print Pin

Course: Dessert

Cuisine: European, Swiss

Prep Time: 25

Cook Time: 12

Chill Time: 2

Total Time: 2 37

Servings: slices

Calories: 290kcal

Cost: $7

Equipment

1 Jelly roll pan
1 Parchment paper
1 Electric mixer or stand mixer
Mixing bowls
1 Fine-mesh sieve (for flour)
1 Offset spatula
1 Clean kitchen towel (for rolling)
1 Whisk

Ingredients

For the Cocoa Sponge Cake

4 large eggs room temperature
¾ cup granulated sugar
¼ cup unsweetened cocoa powder Dutch-process preferred
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons whole milk

For the Whipped Cream Filling

2 cups heavy whipping cream cold
¼ cup powdered sugar
1 teaspoon vanilla extract

Substitutions

Coconut cream for a dairy-free version
1:1 gluten-free flour blend instead of all-purpose flour
Mascarpone mixed with whipped cream for a lighter filling

Instructions

Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale.
Sift cocoa, flour, baking powder, and salt; fold into egg mixture.
Add vanilla and milk; spread batter evenly into the pan.
Bake 10–12 minutes until springy.
Flip onto a sugar-dusted towel; peel parchment and roll while warm.
Whip cream, sugar, and vanilla to stiff peaks.
Unroll cooled cake, spread cream evenly, and re-roll.
Chill at least 2 hours before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition