How To: Easy Holiday Swiss Roll Families Love

There’s something wonderfully nostalgic about a Swiss roll — that swirl of cake and cream feels like a treat straight from childhood lunchboxes. But this version? It’s bigger, bolder, and ready to steal the spotlight at any gathering.

This large chocolate Swiss roll is light, airy, and rich all at once. The soft sponge is gently rolled with vanilla-scented cream and finished with a glossy chocolate coating that makes it look as fancy as it tastes. It’s a baking project that feels special but is surprisingly simple to pull off — even if you’ve never made a roll cake before!

You can also customize the flavors to your liking! Flavors you might try that would pair nicely with chocolate could be: mint, nutmeg and brown sugar whipped cream, or cardamom and orange.

Instructions

1. Prep the Pan & Oven

Preheat your oven to 350°F (175°C).
Line a cookie sheet with parchment paper or a silicone mat. Lightly spray with cooking oil or dust with cocoa powder for an easier release.

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2. Make the Batter

In a bowl, sift together flour, cocoa powder, baking powder, salt, and cinnamon.
In another bowl, whisk the egg yolks, sugar, oil, vanilla extract, (I like the vanilla butter emulsion) and cake batter extract until smooth.

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture, being careful not to deflate them.
Slowly add in your dry ingredients, folding until just combined. The batter should be light and airy.

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3. Bake

Pour the batter onto your prepared sheet, spreading it evenly.
Bake for 9–12 minutes, or until the cake springs back when lightly touched. Be sure to check often when nearing the end of the bake, thin cakes cook fast!

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4. Roll the Cake

While still warm, dust the top lightly with cocoa powder.
Place a clean kitchen towel on top and carefully flip the cake out of the pan. Peel off the parchment, then gently roll the cake (with the towel inside) starting from the short end.
Let it cool completely while rolled — this helps it hold its shape later.

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5. Make the Cream Filling

In a chilled bowl, whip together heavy cream, powdered sugar, and vanilla syrup until soft peaks form.
Unroll your cooled cake and spread the filling evenly over it. Gently roll it back up, this time without the towel.

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6. Add the Chocolate Coating

In a small saucepan, heat whipping cream and milk until just steaming.
Pour over the chocolate chips and let sit for a minute, then whisk until smooth and glossy.
Pour the chocolate glaze over your rolled cake, letting it drip beautifully down the sides. Chill for at least 30 minutes before slicing

Tips for Creating the Swiss Roll

• Don’t over bake as this will cause the cake to cake.
• Use a butter knife to release the edges from the pan prior to flipping.
• Roll with the dusted rag immediately to form the shape once it comes out of the oven.
• I use a silicone perforated cookie mat to help the cake cook evenly and release perfectly. This is why I highly recommend one.
• Use coffee flavoring syrup or real vanilla bean in the whipped cream! Often times vanilla extract has alcohol in it, if not cooked/baked off, this can leave frosting and creams with an artificial taste. If you do not have either of these options; microwave 2 tsp of the extract for 10 seconds covered by a paper towel (this cooks fast, we just want to burn off the alcohol).