Giant Swiss Cake Roll Recipe


For cake
3/4 cup all-purpose flour
1/4 cup 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

For filling
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

For glaze
4 ounces dark chocolate (60-70%), finely chopped
3/4 cup heavy cream
1 tablespoon salted butter, cut into cubes

  1. Preheat oven to 350ยบ F. Lightly butter a 10×15″ Jelly Roll Pan from the KitchenAid® 5pc Bakeware Set. Line the bottom with parchment paper and lightly butter parchment.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
  3. Use your KitchenAid® Stand Mixer fitted with the flat beater to beat eggs and sugar for 3 to 5 minutes until they’re thick and pale. Mix in vanilla and espresso powder.
  4. Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted; the residual heat should be enough to melt it the rest of the way.
  5. With the Stand Mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
  6. Sprinkle dry ingredients over top, and fold into batter using a large rubber spatula. Spread into prepared pan, using an offset spatula to spread the batter evenly into the corners.
  7. Bake for 10 to 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. You can also use a clean dish towel.
  8. Peel away parchment paper from the bottom of the cake, then gently roll up the cake starting with the short side. Doing this while the cake is still warm will give the cake some ‘muscle memory’ and allow it to be rolled with the filling without cracking. Set the rolled-up cake seam-side down, and let cool completely for at least 30 minutes.
  9. While the cake is cooling, prepare the filling. In the KitchenAid® Design Series Embossed Ceramic Bowl of your Stand Mixer fitted with the flat beater, beat the butter and shortening together until fluffy. Add marshmallow fluff and beat until evenly incorporated, then add sifted powdered sugar, beating on medium speed until fluffy, scraping down the sides of the bowl as needed.
  10. Add heavy cream and mix until incorporated, then increase the speed to medium-high and beat for 2 to 3 minutes or until light and fluffy. If the filling is still rather loose, you can add 1/4 to 1/2 cup more powdered sugar as needed to achieve desired consistency.
  11. Gently unroll the cooled cake, peeling back parchment paper as you go. Spread a 3/8-inch thick layer of filling over the top of the cake. Don’t make this layer too thick or you’ll find yourself with a big old mess when you try to roll it up (you may not need all of the filling). Starting with the same short side as before, carefully roll up the cake, trying not to let the filling squish out too much. Set the seam side down, then refrigerate for at least 30 minutes to allow the filling to set up a bit (this will make it much easier to slice later).
  12. Meanwhile, to make the glaze, place chopped chocolate in a heat-proof bowl. Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour evenly over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting in the very center, until chocolate is melted and mixture is smooth. Whisk in butter, one cube at a time, until melted and completely smooth.
  13. Transfer the cake roll to a wire rack set inside a sheet pan (this will catch any excess glaze). Pour glaze over top, spreading as needed to get any remaining exposed areas, until the top and sides of the cake are completely covered in glaze.
  14. Slice the cake with a Chef’s Knife from the KitchenAid® 7pc Professional Series Cutlery Set, using a single clean slicing motion (do not saw the knife back and forth). Wipe knife clean between slices.
  15. The cake is best enjoyed the day it is made, but will also keep in the refrigerator, lightly covered with plastic wrap, for up to 3 days. Let sit in room temperature for 30 minutes before serving.

Original recipe visit: Giant Swiss Cake Roll @

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