Moist Chocolate Roll Cake Recipe Easy | Swiss Roll Cake Recipe

This Moist Chocolate Roll Cake Recipe is an easy chocolate Swiss Roll cake with a light sponge texture and a creamy filling, and coated with a silky chocolate ganache.

  • Prep Time
    45 Minutes
  • Cook Time
    30 minutes
  • View



Step 1

Preheat the oven to 180 degree Celsius.

Step 2

In the bowl of a stand mixer with whip attachment, beat the egg whites on medium speed until light and frothy.

Step 3

Add half of the sugar in 2 to 3 additions while whipping on medium speed.

Step 4

Continue beating until stiff.

Step 5

In another bowl add the egg yolks, the remaining sugar and vanilla essence and beat until light and airy.

Step 6

Add the beaten egg yolk into the white mixture and beat on low speed until just combined.

Step 7

Now sift in the dry ingredients and beat again on low until combined.

Step 8

Scrape the sides and bottom of the bowl with a spatula.

Step 9

Line a 12”X 17” or 2 10” x 12 inch baking tray with a baking sheet and transfer the batter to it and spread the batter in an even layer and bake for 25 to 30 minutes or until a skewer inserted in the middle comes out clear.

Step 10

I am adding all the mixture to a 10”x 12” baking tray and baking it for 25 to 30 minutes, or until a skewer inserted in the middle comes out clear. I am doing so as I have equipment to cut the cakes into 2 perfect layers.

Step 11

Once done, let the cake cool down completely.

Step 12

Remove it from the tray and cut it into 2 perfect layers

Step 13

Now spread some sweet whipped cream over the layer and roll it lengthwise to a log. Wrap it in the baking sheet and freeze for 20 minutes.

Step 14

Once frozen, trim the uncut end of the Yule log to expose a perfect swirl.

Step 15

Add chocolate ganache over the log and spread it all over with the help of an offset spatula.


  • Avoid over-mixing after adding the flour as you risk over-developing the gluten in the batter, leading to a tough, dry, and dense Yule log cake.
  • When mixing the whites and yolk, whip on low speed and just until combines, otherwise you may deflate the whites.
  •  Make sure there’s no water or liquid in the mixer, as it’ll prevent the egg whites from forming peaks. To know how to whip egg whites perfectly, click here..
  • Keep a close eye on the cake while baking to prevent it from over baking. When over baked, the cake will be dry, and you risk cracking it as you roll it.
  • The cake will be sticky, so use a baking sheet to place and roll the cake.
  • Left over cakes can be store it in the fridge for up to 3 days.

YouTube Link to my Recipes : 

You May Also Like

Recipe Reviews