This cake roll is the kind of dessert that reads like a showstopper but behaves like a weeknight hero. It’s a light, spongy chocolate sheet cake spread with sweet, marshmallow-flavored buttercream, rolled into a generous log and coated in a glossy chocolate glaze. The size of this version makes it perfect for a family gathering, potluck, or any moment you want an impressive dessert without an elaborate assembly line.

You’ll work quickly at a couple of moments—batter into the pan, the warm cake rolled with parchment—but most of the time is hands-off: short cooling waits and a chill in the fridge. The method is straightforward and forgiving if you follow the rhythm: bake until it springs back, roll while warm, cool, fill, chill, glaze, and slice with a single clean motion.

I keep the notes practical and the tips where they matter. Expect clear steps, tool suggestions, and troubleshooting so you can focus on the part that matters most: cutting neat slices and watching people smile. Ready? Keep your parchment and spatula close.

Ingredients at a Glance

3/4 cup (3.5 oz) all-purpose flour — structure for the sponge; sifted into the dry mix to avoid lumps.
1/4 cup (.75 oz) dark or dutch processed cocoa powder — gives the chocolate flavor; dutch-process yields deeper color and rounder taste.
1/2 teaspoon baking powder — light lift for the cake.
1/2 teaspoon baking soda — balances acidity and helps rise.
1/2 teaspoon kosher salt — enhances chocolate and balances sweetness.
4 large eggs, room temperature — the primary leavener and richness; bring to room temp for best volume.
3/4 cup granulated sugar — sweetens and helps create a stable, ribboning egg batter.
1 teaspoon vanilla extract — rounds flavors.
1/2 teaspoon instant espresso powder — intensifies chocolate without tasting like coffee.
1/4 cup unsalted butter, cut into cubes — folded into the batter for tenderness and flavor.
2 ounces dark chocolate (60-70%), finely chopped — melts into the butter for a richer crumb.
6 tablespoons unsalted butter, room temperature — base for the marshmallow filling; beat until fluffy.
2 tablespoons unflavored vegetable shortening, room temperature — stabilizes the filling so slices hold their shape.
8 ounces marshmallow fluff — gives the filling its signature marshmallow sweetness and texture.
1 cup powdered sugar, sifted (more as needed) — sweetens and firms the filling; add a few tablespoons if needed.
1/4 cup heavy cream — loosens the filling and adds richness.
4 ounces dark chocolate (60-70%), finely chopped — for the shiny glaze.
3/4 cup heavy cream — warmed and poured over chocolate to make ganache-style glaze.
1 tablespoon salted butter, cut into cubes — added to the glaze for gloss and mouthfeel.

How to Prepare Giant Swiss Cake Roll

Preheat oven to 350°F (175°C). Lightly butter a 10-by-15-inch jelly roll pan, line the bottom with parchment paper, and lightly butter the parchment.
Sift together 3/4 cup all-purpose flour, 1/4 cup dark/dutch-process cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt into a bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat 4 large room-temperature eggs and 3/4 cup granulated sugar on medium-high until thick, pale, and ribboning, about 3 to 5 minutes. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon instant espresso powder until combined.
Place 1/4 cup unsalted butter (cut into cubes) and 2 ounces finely chopped dark chocolate in a microwave-safe bowl. Heat on medium power for 60 to 90 seconds, stirring every 30 seconds, stopping when the chocolate is almost melted so residual heat finishes melting it. (Alternatively, melt gently over a double boiler.) Let the mixture cool slightly.
With the mixer running on low speed, drizzle the melted butter-chocolate mixture into the egg mixture until evenly incorporated. Scrape down the sides of the bowl as needed.
Sprinkle the sifted dry ingredients over the batter and fold them in gently with a large rubber spatula until just combined and no streaks of flour remain. Be careful not to overmix.
Spread the batter evenly into the prepared pan, using an offset spatula to get into the corners and create an even layer.
Bake for 10 to 12 minutes, or until the cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool in the pan for 2 minutes.
Place a piece of parchment paper on your work surface and lightly dust it with powdered sugar. Invert the warm cake out of the pan onto the sugared parchment, peel off the bottom parchment from the cake, and immediately (while warm) roll the cake up starting from a short side, using the parchment to help. Put the rolled cake seam-side down and let it cool completely, at least 30 minutes.
While the cake cools, make the filling: in the bowl of the stand mixer with the paddle attachment, beat 6 tablespoons unsalted butter (room temperature) and 2 tablespoons vegetable shortening (room temperature) until fluffy, about 1 to 2 minutes.
Add 8 ounces marshmallow fluff and beat until evenly incorporated. Add 1 cup sifted powdered sugar and 1/4 cup heavy cream; mix on low until incorporated, then increase to medium-high and beat 2 to 3 minutes until light and fluffy. If the filling is too loose, add more sifted powdered sugar a few tablespoons at a time (up to the optional amount indicated in the ingredient list) until it reaches a spreadable but stable consistency.
Gently unroll the cooled cake, peeling back the parchment as you go. Spread an even layer of filling about 3/8-inch thick over the cake (you may not need all the filling). Starting from the same short side as before, roll the cake up tightly but gently so the filling does not squish out. Set seam-side down and refrigerate for at least 30 minutes to firm the filling.
Make the glaze: place 4 ounces finely chopped dark chocolate in a heatproof bowl. Warm 3/4 cup heavy cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not boil). Pour the hot cream over the chopped chocolate, let sit 30 seconds, then whisk from the center outward until smooth. Whisk in 1 tablespoon salted butter, one cube at a time, until melted and the glaze is glossy and smooth.
Place the chilled cake roll on a wire rack set over a sheet pan. Pour the glaze evenly over the top and sides, using a spatula to cover any exposed areas, and let the glaze set at room temperature (or refrigerate briefly to speed setting).
Slice the cake with a large chef’s knife using a single clean slicing motion (do not saw); wipe the knife clean between slices. Store the cake lightly covered in the refrigerator for up to 3 days. Let rest at room temperature about 30 minutes before serving.

What You’ll Love About This Recipe

Texture and contrast: the sponge is tender and flexible enough to roll without cracking, while the marshmallow buttercream gives each bite a pillowy sweetness. The chocolate glaze adds a glossy finish and a slightly denser chocolate hit on the outside. The logistics are forgiving: most of the work is assembly rather than exacting technique.

Scalability and presentation: this giant roll feeds a crowd but slices into elegant, swirled portions. It travels well when chilled and slices like a dream if rested properly. If you want to make it ahead, the ability to refrigerate after glazing and bring to room temperature before serving makes planning simple.

Vegan & Vegetarian Swaps

If you need to alter the recipe for dietary reasons, focus on swapping components rather than changing technique. For a vegetarian-friendly version, check the marshmallow fluff and choose a version that suits your preference if the brand uses gelatin. For vegan adaptations, replace the butter and creams with plant-based alternatives and use a vegan marshmallow-style spread and an egg replacer suitable for achieving volume in sponge cakes. Note that changing egg and fat types can affect rise and texture; you may need to tweak resting and chilling times accordingly.

Toolbox for This Recipe

10-by-15-inch jelly roll pan — the pan in the recipe; rimmed baking sheet works similarly.
Parchment paper — for easy release and rolling.
Stand mixer with paddle attachment — makes beating eggs to ribboning stage quick and consistent.
Large rubber spatula — for gentle folding.
Offset spatula — to spread batter and later to smooth filling.
Wire rack and sheet pan — for glazing and catching excess.
Heatproof bowl and small saucepan — for the glaze.
Large chef’s knife — a single clean slicing motion yields the best slices.

Frequent Missteps to Avoid

Overbaking the sponge. The cake should be springy and come away mostly clean on a toothpick. If it dries out, it will crack when you roll it.

Waiting too long to roll. Rolling the cake while warm prevents cracks. If it cools completely flat, it will be harder to shape without breaks. The quick initial 2-minute cool before inverting is intentional.

Overmixing after adding dry ingredients. Fold just until the streaks disappear. Overworked batter loses aeration and produces a denser cake.

Using a blunt slicing motion. Sawing rips the glaze and squishes the roll. One clean pull with a sharp knife and wiping between cuts keeps slices tidy.

Spring to Winter: Ideas

This roll adapts to occasions. Keep the core recipe and change how you serve it: for a spring brunch, serve slightly warmed slices with lightly whipped cream at the side; for an autumn gathering, serve cool with a warm cup of coffee or spiced tea; during winter holidays, the shiny glaze and generous swirls make a centerpiece for dessert tables. The structure lends itself to simple decorations—leave it glossy and unfussy or add a few powdered-sugar-dusted accents at the edge.

Cook’s Commentary

I rely on two small tricks that make this recipe forgiving. First, the instant espresso powder is an amplifier; you don’t taste coffee, you taste deeper chocolate. Second, the short refrigeration step after filling isn’t optional for neat slices—chilling firms the filling so slices hold a clean spiral. The vegetable shortening in the filling is there for stability; it helps the filling keep shape at room temperature for serving if the kitchen is warm.

Work cleanly with your parchment. It makes the difference between a smooth outer surface and a tugged, torn one. If you get a little filling squeeze-out, use the glaze to mask imperfections—the shine does a lot of cosmetic work.

Keep It Fresh: Storage Guide

Store the finished, glazed cake lightly covered in the refrigerator for up to 3 days. The glaze will set and keep a glossy surface; protect the roll from drying by covering with a loose tent of plastic wrap or in a shallow cake carrier. Before serving, let slices sit at room temperature for about 30 minutes to take the chill off and let flavors bloom.

For longer storage, you can freeze individual slices wrapped tightly; thaw in the refrigerator and bring to room temperature before serving. The texture is best within a few weeks if frozen.

Your Top Questions

Can I make the cake a day ahead? — Yes. Bake and roll the cake, cool completely, then unroll, add filling, re-roll, and refrigerate. Wait to glaze on the day you plan to serve for the freshest finish.
Why fold instead of mix after adding the dry ingredients? — Folding maintains the air whipped into the eggs. Mixing can deflate the batter and yield a flat cake.
My roll cracked. Can I still use it? — Often yes. Patch small cracks with extra filling when you roll, chill well, and glaze heavily to hide seams. Slight imperfections won’t affect taste.
Is marshmallow fluff necessary? — It defines the filling flavor and texture here. If you must substitute, use a comparable marshmallow-style spread and adjust powdered sugar to reach a spreadable consistency.

Final Bite

This Giant Swiss Cake Roll strikes the balance I aim for in recipes: impressive results with a clear, repeatable method. Keep the rhythm—beat, melt, fold, roll, chill, glaze—and you’ll end with crisp, clean slices and a crowd-pleasing dessert. Make it for a celebration or a Sunday dinner; either way, the spiral is always worth the few focused minutes of work.

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Giant Swiss Cake Roll

A chocolate sponge cake baked in a jelly-roll pan, filled with marshmallow-flavored buttercream, rolled and coated in a glossy dark chocolate glaze.

Prep Time36

Cook Time48

Total Time1 54

Course: Dessert

Servings: 4 servings

Ingredients

3/4 cup 3.5 oz all-purpose flour
1/4 cup .75 oz dark or dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
1/4 cup unsalted butter cut into cubes
2 ounces dark chocolate 60-70%, finely chopped
6 tablespoons unsalted butter room temperature
2 tablespoons unflavored vegetable shortening room temperature
8 ounces marshmallow fluff
1 cup powdered sugar sifted (more as needed)
1/4 cup heavy cream
4 ounces dark chocolate 60-70%, finely chopped
3/4 cup heavy cream
1 tablespoon salted butter cut into cubes

Instructions

Preheat oven to 350°F (175°C). Lightly butter a 10-by-15-inch jelly roll pan, line the bottom with parchment paper, and lightly butter the parchment.
Sift together 3/4 cup all-purpose flour, 1/4 cup dark/dutch-process cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt into a bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat 4 large room-temperature eggs and 3/4 cup granulated sugar on medium-high until thick, pale, and ribboning, about 3 to 5 minutes. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon instant espresso powder until combined.
Place 1/4 cup unsalted butter (cut into cubes) and 2 ounces finely chopped dark chocolate in a microwave-safe bowl. Heat on medium power for 60 to 90 seconds, stirring every 30 seconds, stopping when the chocolate is almost melted so residual heat finishes melting it. (Alternatively, melt gently over a double boiler.) Let the mixture cool slightly.
With the mixer running on low speed, drizzle the melted butter-chocolate mixture into the egg mixture until evenly incorporated. Scrape down the sides of the bowl as needed.
Sprinkle the sifted dry ingredients over the batter and fold them in gently with a large rubber spatula until just combined and no streaks of flour remain. Be careful not to overmix.
Spread the batter evenly into the prepared pan, using an offset spatula to get into the corners and create an even layer.
Bake for 10 to 12 minutes, or until the cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool in the pan for 2 minutes.
Place a piece of parchment paper on your work surface and lightly dust it with powdered sugar. Invert the warm cake out of the pan onto the sugared parchment, peel off the bottom parchment from the cake, and immediately (while warm) roll the cake up starting from a short side, using the parchment to help. Put the rolled cake seam-side down and let it cool completely, at least 30 minutes.
While the cake cools, make the filling: in the bowl of the stand mixer with the paddle attachment, beat 6 tablespoons unsalted butter (room temperature) and 2 tablespoons vegetable shortening (room temperature) until fluffy, about 1 to 2 minutes.
Add 8 ounces marshmallow fluff and beat until evenly incorporated. Add 1 cup sifted powdered sugar and 1/4 cup heavy cream; mix on low until incorporated, then increase to medium-high and beat 2 to 3 minutes until light and fluffy. If the filling is too loose, add more sifted powdered sugar a few tablespoons at a time (up to the optional amount indicated in the ingredient list) until it reaches a spreadable but stable consistency.
Gently unroll the cooled cake, peeling back the parchment as you go. Spread an even layer of filling about 3/8-inch thick over the cake (you may not need all the filling). Starting from the same short side as before, roll the cake up tightly but gently so the filling does not squish out. Set seam-side down and refrigerate for at least 30 minutes to firm the filling.
Make the glaze: place 4 ounces finely chopped dark chocolate in a heatproof bowl. Warm 3/4 cup heavy cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not boil). Pour the hot cream over the chopped chocolate, let sit 30 seconds, then whisk from the center outward until smooth. Whisk in 1 tablespoon salted butter, one cube at a time, until melted and the glaze is glossy and smooth.
Place the chilled cake roll on a wire rack set over a sheet pan. Pour the glaze evenly over the top and sides, using a spatula to cover any exposed areas, and let the glaze set at room temperature (or refrigerate briefly to speed setting).
Slice the cake with a large chef’s knife using a single clean slicing motion (do not saw); wipe the knife clean between slices. Store the cake lightly covered in the refrigerator for up to 3 days. Let rest at room temperature about 30 minutes before serving.

Equipment

jelly roll pan (10-by-15-inch)
Parchment Paper
Stand mixer
Paddle Attachment
Offset Spatula
large rubber spatula
Heatproof Bowl
Saucepan
Wire Rack
Sheet Pan

Notes

11. Add 8 ounces marshmallow fluff and beat until evenly incorporated. Add 1 cup sifted powdered sugar and 1/4 cup heavy cream; mix on low until incorporated, then increase to medium-high and beat 2 to 3 minutes until light and fluffy. If the filling is too loose, add more sifted powdered sugar a few tablespoons at a time (up to the optional amount indicated in the ingredient list) until it reaches a spreadable but stable consistency.