Vanilla Swiss Roll with Fudge Swirl
An elegant vanilla bean cake rolled with vanilla buttercream and rich chocolate fudge swirls, creating a beautiful marbled pattern perfect for any celebration.
Ingredients
Vanilla Cake:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 tablespoon vanilla bean paste
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Fudge Swirl:
- 6 oz semi-sweet chocolate chopped
- ¼ cup heavy cream
- 2 tablespoons butter
Vanilla Buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla bean paste
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and line jelly roll pan with parchment paper
- Beat eggs and sugar for 5 minutes until thick and tripled in volume
- Fold in vanilla, then sift in flour, baking powder, and salt
- Spread batter in pan and bake 10-12 minutes
- Flip hot cake onto powdered sugar-dusted towel, roll with towel, and cool completely
- Make fudge by melting chocolate, cream, and butter until smooth
- Beat butter for buttercream, then add powdered sugar, vanilla, and cream until fluffy
- Unroll cake, spread buttercream, drizzle and swirl fudge through cream
- Roll cake tightly starting from short end, place seam-side down
- Refrigerate 30 minutes before slicing and serving
Equipment
- 15x10-inch jelly roll pan
- Parchment paper (don't skip this!)
- Clean kitchen towel
- Hand mixer or stand mixer
- Offset spatula for spreading