Nutella Swiss Roll Cake

Nutella Swiss Roll Cake is honestly one of those desserts that looks like it took a whole day to make but is so much more doable than you’d think. I remember the first time I spotted one of these beauties at a bakery and thought, there is absolutely no way I can pull that off at home. Spoiler alert: I totally did, and now it is one of my go-to recipes when I want to impress people without losing my mind in the kitchen.

What Is Nutella Swiss Roll Cake?

A Nutella Swiss Roll Cake is a soft, thin chocolate sponge cake that gets rolled up with a luscious hazelnut cream filling and finished off with a silky chocolate ganache on top. Think of it like a jelly roll but way more indulgent. It is that kind of rolled cake that feels fancy at the dinner table but is completely beginner-friendly once you break it down into steps. The combination of cocoa sponge, creamy mascarpone, and warm hazelnut spread makes every single bite just absolutely unforgettable.

What You Will Need for This Nutella Swiss Roll Cake

Before we start, let me walk you through everything you need. The ingredient list might look long but most of it is pantry-friendly and pretty straightforward. Here is a breakdown with some substitution ideas just in case!

Swiss Roll Sponge

• All-purpose flour (1/2 cup) – the base of your sponge. Plain flour works perfectly here.
• Unsweetened cocoa powder (2 tbsp + extra for dusting) – gives that deep chocolate flavor. Dutch-process cocoa works too.
• Baking powder (1 tsp) – helps the sponge stay light and airy.
• Salt (1/2 tsp) – just enough to balance the sweetness.
• Instant coffee powder (1 tsp) – this is a secret weapon! It deepens the chocolate flavor without making the cake taste like coffee at all.
• Eggs, separated (4 large) – the yolks go into the batter for richness and the whites get whipped for that light, airy texture.
• Caster sugar (2/3 cup / 140g) – superfine sugar dissolves easily. Regular granulated sugar works but sift it first.
• Unsalted butter, melted and cooled (1/4 cup / 55g) – adds moisture and a slight richness to the sponge.
• Vanilla extract (1 tsp) – use a good quality one for the best flavor.

Hazelnut Cream Filling

• Toasted hazelnuts, skin off (3/4 cup / 50g) – toasting them is key, it brings out that warm nutty flavor. You can use pre-toasted ones if you are short on time.
• Hazelnut spread, warm (1 cup) – yes, Nutella is the star here. Warm it slightly so it spreads beautifully over the sponge.
• Heavy whipping cream (1 cup / 250ml) – for that fluffy, cloud-like filling.
• Mascarpone cheese (1/2 cup / 150ml) – this makes the cream extra thick, rich, and stable. Cream cheese can be used as a substitute.
• Vanilla extract (1 tsp) – adds a lovely warmth to the whipped cream.

Chocolate Ganache

• Heavy whipping cream (1/2 cup / 125ml) – creates that smooth, pourable ganache.
• Dark cooking chocolate (3/4 cup / 150g) – use good quality chocolate for the best result. Semi-sweet works too if you prefer a milder taste.
• Corn syrup (1 tsp) – gives the ganache a gorgeous glossy finish that looks stunning when poured.

Step-By-Step Instructions for Nutella Swiss Roll Cake

Okay friend, let us get into it! I promise this is more fun than it sounds. Just take it one step at a time and you will be totally fine.

Baking the Sponge

Step 1: Preheat and prep. Start by preheating your oven to 175C / 350F. Spray a 12×17 inch baking tray with oil spray and line the bottom with baking paper. Set it aside for now.

Step 2: Sift the dry ingredients. Place a sieve over a medium mixing bowl and add the flour, cocoa powder, baking powder, salt, and instant coffee. Sift everything together and set the bowl aside.

Step 3: Whip the egg whites. Add the egg whites to a separate medium bowl and beat on medium speed for about 1 minute. Then slowly add 70g (1/3 cup) of the caster sugar. Continue mixing until the mixture is thick, glossy, and holds stiff peaks, which takes about 3 minutes. Set it aside.

Step 4: Beat the egg yolks. In a large mixing bowl, whisk the egg yolks, remaining sugar, and vanilla extract on high speed for 5 full minutes. The mixture should look pale and fluffy when it is ready. This step is so important for getting that light sponge texture.

Step 5: Fold it all together. Add half the whipped egg whites to the egg yolk mixture and fold gently with a spatula. Once almost combined, add the rest of the egg whites and fold again. Then sift the dry ingredients directly over the egg mixture and fold through carefully. Finally, drizzle the melted and cooled butter over the batter and fold until you see no more shiny streaks. The batter should feel incredibly light at this point.

Step 6: Bake it. Pour the batter into the prepared tray and use a spatula to spread it as evenly as possible. Bake for 10 minutes. While it is warm, run a knife along the edges to loosen it. Dust the top with about 2 tablespoons of cocoa powder, then place a large piece of baking paper on top followed by a chopping board. Flip the whole thing over, remove the tray, and peel away the baking paper on the bottom.

Step 7: Roll and cool. Starting from the narrow end, tightly roll the cake with the baking paper inside. This stops the sponge from sticking to itself. Let it cool completely at room temperature. Do not rush this part!

Toasting the Hazelnuts

Step 8: While the cake cools, spread the hazelnuts on a lined baking tray and bake on the middle rack for 10 to 15 minutes. Let them cool for 10 minutes, then wrap them in a clean kitchen towel and knead them to rub off the skins. Once cooled, roughly chop them with a large knife.

Making the Mascarpone Whipped Cream

Step 9: Once the cake is completely cool, add the heavy cream, mascarpone, and vanilla extract to a large bowl. Whip everything together until stiff peaks form. Pop it in the fridge until you are ready to use it.

Making the Chocolate Ganache

Step 10: Add the dark chocolate, cream, and corn syrup to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each round, until smooth and glossy. Let it cool slightly before using. You can also melt it over a double boiler if you prefer.

Assembling Your Nutella Swiss Roll Cake

Step 11: Gently unroll the cooled sponge, keeping the baking paper underneath. Spread the warm Nutella all over the surface. Then add the mascarpone whipped cream on top, spreading it evenly and leaving about an inch gap on one end. Carefully roll the cake back up nice and tight, using the baking paper to help guide it.

Step 12: Place the assembled roll on a cooling rack with a tray underneath. Pour the chocolate ganache over the top, covering it completely. Drizzle with a little extra warm Nutella and scatter the chopped toasted hazelnuts on top. That is it! You just made the most gorgeous chocolate hazelnut roll cake.

How to Serve This Showstopper

This Nutella Swiss Roll Cake is absolutely stunning on its own, but I love to serve it slightly chilled so the ganache is a little firmer. Slice it with a sharp knife and serve with a scoop of vanilla ice cream on the side or a dollop of extra whipped cream. It also pairs beautifully with a cup of hot coffee or a creamy hot chocolate. If you are serving it at a party, place it on a long serving board and let the ganache drips and hazelnuts do the talking. Trust me, it always gets the most amazing reactions.

Tips for the Perfect Nutella Swiss Roll Cake

• Do not skip the cooling step. Rolling the cake while it is still warm is fine, but filling it before it is completely cool will cause the cream to melt and slide around. Patience is your best friend here.
• Roll it tight but gentle. You want a tight roll for that beautiful spiral, but be firm and steady rather than aggressive. If the sponge cracks slightly do not panic, the ganache covers everything!
• Warm the Nutella before spreading. A slightly warm hazelnut spread is so much easier to spread across the sponge without tearing it. Just microwave it for 20 to 30 seconds.
• Use cold cream for whipping. Cold cream whips up faster and holds its shape much better. Always take it straight from the fridge.
• Let the butter cool before adding it. Hot melted butter will deflate all those lovely air bubbles you just worked hard to create in the batter.
• Dust the top before flipping. That cocoa powder dusting stops the cake from sticking when you flip it onto the baking paper. Do not skip it!
• Make it ahead. This roll cake can be assembled and stored in the fridge (without the ganache) for up to 24 hours. Add the ganache and hazelnuts right before serving for the best presentation.

Questions You Might Have

Can I make this Nutella Swiss Roll Cake in advance?

Yes absolutely! You can bake the sponge, fill it, and roll it up to a day ahead. Wrap it tightly in cling wrap and keep it in the fridge. When you are ready to serve, pour the ganache on top and add the hazelnuts. It actually tastes even better the next day when the flavors have had time to meld together.

My sponge cracked when I rolled it. Is it ruined?

Not at all, friend! A few cracks are totally normal, especially if the sponge cooled too long before rolling or was slightly overbaked. The good news is that the chocolate ganache will cover everything beautifully. When it comes to rolled cakes, cracks are basically a rite of passage and honestly no one will ever know once it is glazed and garnished.

Can I use a different chocolate spread instead of Nutella?

For sure! Any hazelnut chocolate spread works here. There are also some great nut-free alternatives on the market if you are dealing with allergies. The key is to warm whatever spread you use so it flows easily and does not tear the delicate sponge when you try to spread it.

How do I store leftover chocolate hazelnut roll cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone whipped cream filling, it really does need to stay cold. Let it sit at room temperature for about 10 minutes before serving so it is not too firm to cut through.

Why You Are Going to Absolutely Love This Recipe

Honestly, this Nutella Swiss Roll Cake hits every single note. It is soft and fluffy on the inside, rich and chocolatey from the cocoa sponge, creamy and indulgent from the mascarpone hazelnut filling, and then finished with that glossy, smooth ganache that makes it look like it came straight out of a fancy patisserie. It is the kind of dessert that makes people think you have been baking for years. And between you and me, once you make it the first time, you will want to make it every single weekend.

If you love recipes like this one, come find me on Pinterest where I share all my favorite dessert ideas, baking tips, and so much more. You can check out my boards at Pinterest for more chocolate cake inspiration and rolled cake recipes that are just as fun to make as they are to eat. I am always adding new things so it is definitely worth a follow!

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