Chocolate Cake Roll Made from Cake Mix – Quick Chocolate Swiss Roll

Easy chocolate cake roll made at home with simple ingredients. This version begins with Devil’s food cake mix, is filled with classic buttercream, and finished with a rich espresso-chocolate ganache and fresh raspberries for brightness.

At first I found rolled cakes intimidating, even after tackling more elaborate creations over the years. With practice this recipe became foolproof: the sponge stays soft and moist with a balanced chocolate taste that pairs beautifully with the vanilla buttercream, the coffee-kissed ganache and the light tartness of raspberries.

How to make chocolate cake roll or log cake?

1. Make the cake batter — whisk together eggs, water, oil, espresso powder and cake mix until just combined.
2. Pour the batter into a lined jelly roll pan.
3. Bake until the cake springs back when lightly touched; avoid overbaking to prevent cracks.
4. Roll the cake — turn it out onto a kitchen towel generously dusted with powdered sugar and roll it up with the towel while still warm.
5. Cool the rolled cake to room temperature on a rack.
6. Prepare the buttercream for the filling.
7. Make the ganache for the topping, allowing it to cool until slightly thick but still pourable.
8. Assemble — unroll the cooled cake, remove the towel, spread buttercream, re-roll, pour ganache over the top and decorate with raspberries.
9. Serve immediately or let the ganache set briefly before slicing.

Other Swiss Roll Cake Filling Ideas

While classic vanilla American buttercream is the go-to, many fillings work well in a Swiss roll:

• German coconut-pecan frosting for a tropical crunch.
• Caramel frosting to balance chocolate and add depth.
• Chocolate cream cheese frosting for a tangy finish.
• Chocolate ganache filling when you want a very rich interior.
• Chocolate buttercream for a cocoa-forward alternative.
• Homemade dulce de leche or store-bought jams like strawberry for a fruity touch.
• Nut butters such as Nutella, peanut butter, or cookie butter.
• Fresh diced berries or other fruit (pat dry to avoid soggy cake).
• Ice cream — works for a frozen roll, but freeze the cake during assembly.
• Mini chocolate chips, dried fruit, nuts, or shredded coconut for texture.

More Chocolate Roll Cake Recipe Topping Ideas

• Ganache — this recipe uses espresso in the ganache for a mocha note, but white chocolate ganache is a lovely alternative.
• Nutella syrup or other chocolate-hazelnut sauces for extra richness.
• Powdered sugar or a light cocoa dusting for a simple finish.
• Chocolate glaze or a lighter chocolate gravy if you prefer less dense toppings.
• Decorations — finish with fresh berries, sprinkles, chocolate shavings or chopped candy; for special occasions try sugar flowers or fondant accents.

What is the difference between a chocolate cake roll (Swiss roll) and roulade?

Roulades can be sweet or savory and use various doughs or pastries. A Swiss roll refers specifically to a thin sponge cake rolled with a sweet filling, typically enjoyed as a dessert.

How do you roll a Swiss cake roll?

1. Turn the baked sponge onto a kitchen towel dusted with powdered sugar.
2. Remove the parchment paper.
3. While the cake is still warm, roll it up with the towel from one short end to the other.
4. Place the roll on a cooling rack and let it rest for about 45–60 minutes to set its shape before filling.

Variations

• Flavor additions — replace espresso powder with extracts, citrus zest or warm spices like cinnamon or nutmeg.
• Different cake mixes — try vanilla, red velvet or lemon for a different base.
• Alternate fillings and toppings — see the lists above for inspiration.

Tips and Techniques

• Don’t overbake — an overbaked sponge will crack when rolled.
• Roll while warm — the sponge is pliable when hot; cool rolled to set the shape.
• Line the pan with parchment for easy release.
• Use espresso powder to deepen chocolate flavor; it dissolves in liquid, unlike coarse coffee granules.
• Add decorations once the ganache has slightly set so berries and shavings stay in place.
• Trim the ends after rolling for a neat, professional presentation.
• Check doneness — the cake should spring back when touched lightly.

Storage

• Refrigerate in an airtight container for up to 3 days.
• Freeze the filled roll wrapped tightly in plastic wrap for up to 1 month; thaw overnight in the fridge and finish with ganache just before serving.

More Coffee Desserts

• Chocolate coffee cakes, mocha cupcakes, coffee-flavored brownies and other mocha treats pair exceptionally well with this roll.

Recipe

Chocolate Cake Roll (With Cake Mix)

Easy chocolate cake roll recipe made with Devil’s food cake mix, filled with buttercream, topped with espresso-chocolate ganache and fresh raspberries.

Prep Time 10 mins

Cook Time 12 mins

Chill/Decorating Time 1 hr 30 mins

Total Time 1 hr 52 mins

Course: Cake

Cuisine: American

Servings: 10 Slices

Calories: 482 kcal