Little Debbie has nothing on this Chocolate Swiss Roll Cake Recipe. Delicious and much easier to make than it looks!
Oooh I’ve got a yummy dessert for you today! This Chocolate Swiss Roll Cake recipe is super yummy and I know it looks difficult to make but trust me, it’s a piece of cake to make. This is in part because I cheat and use Devil’s Food Cake Mix instead of making my own from scratch. But when the cake looks like a giant Little Debbie snack cake and tastes even better, no one will care!
So the trick to getting a perfectly perfect rolled cake is to actually roll it fresh out of the oven. This way it cools in the roll and reduces the amount of cracking when you roll it up with the filling inside. Since you are not really letting the cake cool before taking it out of the pan it’s important to use something to help you remove it in one piece. I usually line my pan with a Silpat mat but if you don’t have one, you can use parchment paper instead.
- 6 eggs
- 1 box Devil's Food Cake mix
- ½ cup water
- ¼ cup vegetable oil
- 1 tablespoon powdered sugar
- 4 oz cream cheese
- 4 oz butter
- 1 cup powdered sugar
- Preheat oven to 350°F
- Line bottom only of 15x10x1-inch pan with parchment paper or use a Silpat mat.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored.
- Add cake mix, water and oil and beat on low speed for 30 seconds. Then on medium speed for 1 minute, scraping bowl occasionally. Pour 3½ cups batter into prepared pan. Use remaining batter to make cupcakes or throw out.
- Bake 13-15 minutes or until cake springs back when lightly touched in center.
- Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove parchment paper.
- While hot, carefully roll up cake and towel.
- Place on a wire rack and cool for one hour.
- Meanwhile, Mix together cream cheese, butter and sugar.
- Mix on high until well combined.
- Carefully unroll cake and remove towel.
- Spread cream cheese filling over cake leaving a 1-inch border on the sides.
- Roll up cake and trim ends.
- Sprinkle with powdered sugar.
When I make this Chocolate Swiss Roll Cake recipe I typically just dust it with powdered sugar and serve. I feel like it’s decadent enough as is. However, if you want to make it more like a traditional Little Debbie Swiss Roll, you’ll need to ice it. This also helps cover the cracks if you had problems rolling it up.
The yummiest way to ice the cake is to do a simple chocolate ganache. You’ll need 4 ounces of bittersweet chocolate chips, 1/2 cup of heavy cream and 1 tablespoon milk. I usually microwave the chocolate chips and cream in 30-second intervals, stirring in between until melted. Then add the tablespoon of milk so the ganache is easier to pour over the cake. Once you pour the ganache over the cake, refrigerate for 20-30 minutes to let it set. Then slice and serve!
For more yummy desserts, be sure to Follow Me on Pinterest and definitely don’t miss one of my other favorite simple desserts: Lemon Pudding Crinkle Cookies. They are done start to finish in 15 minutes.