Snoopy Halloween Swiss Roll Recipe

I still remember the first time Emma asked for a “Snoopy cake” for her Halloween party. I thought, “How hard could it be?” Well, let’s just say my first attempt looked more like a ghost than our beloved beagle! But after several tries and lots of patience, I’ve figured out how to make this Snoopy cake roll approachable for home bakers. The best part? You don’t need professional decorating skills to pull this off—just a steady hand and a little creativity!

Prep Time	45 minutes
Cook Time	12 minutes
Total Time	1 hour 30 minutes
Servings	10-12 slices
Difficulty	Medium
Calories	~280 per slice (est.)

How To Make Snoopy Cake Roll Recipe

A. Essential Equipment

Here’s what you’ll need to bring this character cake roll to life:

• 15×10-inch jelly roll pan
• Parchment paper (don’t skip this!)
• Clean kitchen towel
• Offset spatula for frosting
• Piping bags and tips (or ziplock bags)
• Rolling pin (if using fondant)

B. Ingredients (with Substitution Table)

For the Chocolate Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• ⅔ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for rolling

For the Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup cocoa powder
• 3-4 tablespoons heavy cream
• 1 teaspoon vanilla extract

For Decoration:

• 8 oz white fondant or white buttercream
• 2 oz black fondant or black buttercream
• Food coloring (orange, yellow, red for details)
• Small amount of extra chocolate buttercream

Ingredient	Substitution	Note
All-purpose flour	Gluten-free 1:1 blend	Works perfectly for the sponge
Unsalted butter	Vegan butter sticks	Use equal amounts
Heavy cream	Coconut cream	Makes it dairy-free
Fondant	All buttercream	Easier but less defined details
Cocoa powder	Dutch-process cocoa	Creates darker, richer color

C. Instructions

Making the Cake:

1. Preheat your oven to 350°F and line your jelly roll pan with parchment paper, leaving overhang on the sides. Trust me on this one—it makes rolling so much easier!
2. In a large bowl, beat the eggs and sugar together for about 5 minutes until thick and pale yellow. You’ll know it’s ready when it forms ribbons that hold their shape for a few seconds.
3. Sift together the flour, cocoa powder, baking powder, and salt. I learned the hard way that lumpy cocoa powder creates uneven cake texture!
4. Gently fold the dry ingredients into the egg mixture, then add vanilla. Don’t overmix—you want to keep all that air you just whipped in.
5. Pour the batter into your prepared pan and spread evenly. Bake for 10-12 minutes until the cake springs back when lightly touched.
6. While it bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents sticking during the roll.
7. The moment your cake comes out of the oven, flip it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up with the towel inside, starting from the short end. Let it cool completely rolled up—this “trains” the cake to hold its shape.

Making the Buttercream: 8. Beat the softened butter until fluffy and pale, about 3 minutes. Now here’s where patience becomes your best friend!

9. Gradually add the powdered sugar and cocoa powder, alternating with splashes of heavy cream. Beat until light and spreadable—it should look silky smooth.
10. Add vanilla and beat for another minute. If it’s too thick, add more cream; too thin, add more powdered sugar.

Assembling Your Snoopy Halloween Swiss Roll: 11. Carefully unroll your cooled cake and spread a generous layer of chocolate buttercream, leaving about ½ inch at the edges. I like to use about two-thirds of the buttercream here.

12. Roll the cake back up (without the towel this time!) and place it seam-side down on your serving platter.
13. Cover the entire roll with the remaining chocolate buttercream, creating a smooth surface. This is your canvas for Snoopy!

Decorating: 14. For Snoopy’s body, roll out white fondant (or prepare white buttercream in a piping bag). Shape or pipe his signature white body across the length of the roll.

15. Create his black ears and nose using black fondant or buttercream. Don’t worry if they look a bit wonky at first—mine always do! Just step back and adjust as needed.
16. Add his Halloween costume details using colored fondant or tinted buttercream. I usually go with a classic ghost costume or his World War I Flying Ace goggles!
17. Use a toothpick dipped in black food coloring to add his eyes and any fine details. This little trick will change everything for you!

Tips & Notes for Success

Baking Tips

• Room temperature eggs whip up much better and create more volume in your sponge cake
• Roll the cake while it’s still warm—if it cools flat, it’ll crack when you try to roll it later
• The towel method is essential for preventing cracks. I swear by this technique!
• Don’t overbake! The cake should be just set, not dry. Mine usually takes exactly 11 minutes
• Practice your Snoopy design on paper first if you’re nervous about the decoration

Troubleshooting

• Cake cracked when rolling? It was either overbaked or you let it cool completely before the first roll. Next time, roll it warm!
• Buttercream too soft? Pop it in the fridge for 10 minutes, then rewhip. This happens to me on hot days all the time
• Fondant won’t stick? Brush the cake very lightly with water or corn syrup before applying fondant pieces
• Decorations look messy? Remember, this is homemade with love! Emma’s friends never notice the imperfections—they’re too excited about eating Snoopy

Variations

• Make it a Peanuts cake recipe featuring other characters like Woodstock or Charlie Brown
• Try vanilla cake instead of chocolate for a lighter flavor
• Use cream cheese frosting instead of chocolate buttercream for a tangy twist
• Create different Halloween character cakes using the same base recipe
• Add chocolate chips to the buttercream filling for extra texture
• Make mini versions using a smaller pan for individual Snoopy dessert ideas

Storage & Make-Ahead

• This decorated swiss roll keeps beautifully in the fridge for up to 3 days in an airtight container
• You can bake the cake a day ahead and keep it rolled in the towel until you’re ready to fill and decorate
• The buttercream can be made 2 days in advance and stored in the fridge—just rewhip before using
• Don’t freeze once decorated, but the unfilled cake freezes well for up to a month

More Related Recipes

If you loved this Snoopy Halloween cake, you’ll want to try these other kids’ character desserts:

• 10 Best Pumpkin Dessert Recipes for Fall
• Halloween Ghost Swiss Roll
• Chocolate Cake Roll
• Gingerbread Swiss Roll with Cream Cheese Frosting

Conclusion

This character cake roll has become our Halloween tradition, and I’ve been perfecting this for years, and now it’s yours! Don’t stress about making Snoopy look perfect—your family and friends will be amazed that you made this at home. Take it from someone who’s made every mistake in the book: the smiles on kids’ faces make every imperfect ear and wobbly nose completely worth it!

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