Vanilla Swiss Roll with Fudge Swirl

This Vanilla Swiss Roll with Fudge Swirl is pure elegance on a plate! I’ve been making this beauty for years, and it never fails to impress—whether it’s a birthday party or a random Tuesday when I need something special. The light vanilla bean cake paired with rich chocolate fudge creates that perfect chocolate-vanilla combo we all crave. And here’s the best part: it looks incredibly fancy but comes together in about 45 minutes. Trust me, once you master the rolling technique, you’ll be making this on repeat!

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	45 minutes (includes cooling)
Servings	10-12 slices
Difficulty	Medium
Calories	~280 per slice (est.)

How To Make Vanilla Swiss Roll with Fudge Swirl Recipe

A. Essential Equipment

Here’s what you’ll need to create this bakery-style Swiss roll:

• 15×10-inch jelly roll pan
• Parchment paper (don’t skip this!)
• Clean kitchen towel
• Hand mixer or stand mixer
• Offset spatula for spreading

B. Ingredients

For the Vanilla Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tablespoon vanilla bean paste (or extract)
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Powdered sugar for dusting

For the Fudge Swirl:

• 6 oz semi-sweet chocolate, chopped
• ¼ cup heavy cream
• 2 tablespoons butter

For the Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla bean paste
• 2-3 tablespoons heavy cream

Substitution Options

Ingredient	Substitution	Note
Vanilla bean paste	Pure vanilla extract	Use the same amount, fewer visual flecks
All-purpose flour	Cake flour	Makes it even lighter
Semi-sweet chocolate	Dark chocolate	More intense fudge flavor
Heavy cream	Whole milk	Slightly less rich
Unsalted butter	Salted butter	Reduce added salt by half

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C. Instructions

Prepare the Cake:

1. Preheat your oven to 350°F and line your jelly roll pan completely with parchment paper, leaving a slight overhang on the sides. This is crucial for easy removal!
2. Beat the eggs and sugar together on high speed for about 5 minutes until they’re thick, pale, and tripled in volume. You’ll know it’s ready when the mixture falls in ribbons from the beaters—this is what creates that light, airy texture.
3. Gently fold in the vanilla bean paste, then sift in the flour, baking powder, and salt. Fold carefully using a spatula—don’t overmix! I learned the hard way that aggressive mixing deflates all those beautiful air bubbles.
4. Pour the batter into your prepared pan and spread it evenly into the corners. Bake for 10-12 minutes until the top springs back when lightly touched. It should look golden but not brown.
5. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. The moment your cake comes out of the oven, flip it onto the towel, peel off the parchment, and roll it up with the towel, starting from the short end. Let it cool completely, rolled up—this “trains” the cake to hold its shape without cracking.

Make the Fudge and Filling:

6. For the fudge swirl, heat the chocolate, cream, and butter in a small saucepan over low heat, stirring constantly until smooth and glossy. Let it cool to room temperature—you want it spreadable but not warm.
7. Beat the softened butter for the buttercream until fluffy (about 2 minutes). Gradually add the powdered sugar, vanilla bean paste, and heavy cream, beating until light and creamy. This usually takes me about 3-4 minutes on medium-high speed.

Assemble the Roll:

8. Carefully unroll your cooled cake and remove the towel. Spread the vanilla buttercream evenly over the entire surface, leaving about a ½-inch border around the edges.
9. Now for the fun part! Drizzle the cooled fudge over the buttercream in lines, then use a knife or skewer to swirl it through the cream, creating that gorgeous marble swiss roll pattern. Don’t overthink it—messy swirls look beautiful!
10. Starting from the same short end, roll the cake up tightly but gently, using the parchment to help guide you. Place it seam-side down on a serving plate, dust with more powdered sugar if desired, and refrigerate for at least 30 minutes before slicing.

Tips & Notes for Success

Baking Tips

• Room temperature eggs whip up much better and create more volume—take them out 30 minutes before baking
• The rolling-while-hot technique prevents cracks because the cake is still flexible
• Use vanilla bean paste for those gorgeous black flecks that scream “homemade bakery quality”
• A serrated knife works best for clean slices—wipe it between cuts for picture-perfect presentation
• Don’t overbake! Even one extra minute can make the cake dry and prone to cracking

Troubleshooting

• Cake cracked while rolling? Your cake might have been slightly overbaked or cooled too long before rolling. Next time, roll it immediately out of the oven while it’s still warm and pliable.
• Fudge too thick to swirl? Let it sit at room temperature for 5-10 minutes, or microwave for 5-10 seconds to soften slightly.
• Buttercream too soft? Pop it in the fridge for 10 minutes to firm up before spreading. If it’s too stiff, add another tablespoon of cream.
• Filling oozing out? You may have spread it too close to the edges or rolled too loosely. Leave that ½-inch border and roll snugly.

Variations

• Chocolate lovers: Replace vanilla buttercream with chocolate buttercream for a double-chocolate experience
• Fruit twist: Add a layer of raspberry or strawberry jam under the buttercream for a fruity surprise
• Coffee enhancement: Add 1 tablespoon of espresso powder to the fudge for a mocha swirl
• Festive version: Tint the buttercream with food coloring for holidays—pink for Valentine’s, pastel for Easter
• Whipped cream lightness: Substitute half the buttercream with stabilized whipped cream for a less sweet, lighter filling

More Related Recipes

If you loved this vanilla cake roll, you’ll definitely want to try these:

• 12 Best Swiss Roll Recipes
• Chocolate Swiss Roll
• Gingerbread Swiss Roll
• Pumpkin Spice Roll
• Red Velvet Swiss Roll

Conclusion

This Vanilla Swiss Roll with Fudge Swirl brings together the best of both worlds in one stunning dessert. Don’t be intimidated by the rolling technique—after making this once, you’ll realize it’s way easier than it looks! Give it a try for your next celebration, and don’t forget to snap a picture before everyone devours it. I’d love to hear how yours turns out!

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