This Nutella Swiss roll (aka Nutella roll cake) is the simplest rolled cake you could ever imagine. Finished in one hour, it serves 12 people at once. Isn't it the best dessert?
Nutella is a world-renowned chocolate spread that turned 55 years in 2019.
It's not hard to see why its lovers live in 160 countries, but the French seem to consume the most Nutella.
And how many Nutella desserts have been created over the last decades: cookies with Nutella filling, Nutella crepes, bars, doughnuts, etc.
Nutella-based cakes include layered cakes, cheesecakes, cake squares, and roll cakes.
But what is the easiest Nutella dessert, then? The answer is this chocolate Nutella Swiss roll.
If you have never made a rolled cake but want to try it, it is the easiest among cake rolls. Start with this one: your success is guaranteed!
Then, if you want to develop your skills in rolling cakes, look at Meringue Roulade or Raspberry Pistachio Roulade.
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Why you should try this recipe
This Nutella Swiss roll recipe is what you have probably looking for: filled with pure creamy Nutella (not Nutella cream), easy to make, and fully customizable.
It is a unique roll cake made from a choux pastry (pâte à choux in French), while most rolled cakes are Joconde biscuit-based.
That is why the biscuit-like base is moist, according to the French chef Christophe Michalak.
This Nutella roulade makes the best birthday cake and Nutella Christmas cake.
Decorate it with edible meringue mushrooms or other Christmas decorations and upgrade it to Nutella Yule log cake (aka Nutella Buche de Noel).
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Milk and water are the basic ingredients to make the choux pastry. Use whole milk for this recipe, or replace it with fat-free milk.
Salt enhances the flavor of the dough.
Butter: use unsalted butter from the refrigerator and cut into small cubes.
Flour: the recipe calls for all-purpose flour, also known as plain flour.
Eggs: to separate the egg whites from the yolks, use chilled eggs and an egg separator. Then bring the whites and the required large eggs to room temperature.
Grapeseed oil is flavorless, the most neutral oil used in baking. You can replace it with vegetable oil if desired.
Sugar: the recipe calls for granulated sugar or caster sugar.
Nutella hazelnut spread: use it as a store-bought, homemade, or another chocolate spread of your choice. You will need about ⅔ of the medium jar of Nutella.
Icing sugar: process granulated sugar in a coffee grinder to make it superfine. You can use store-bought powdered sugar if preferred.
Cocoa powder: use unsweetened cocoa powder.
Decorations: the possibilities are endless. Use store-bought Christmas toppers, star anise, cinnamon sticks, or curling ribbon. If you are up to it, make meringue mushrooms.
How to make Nutella Swiss roll
Preheat the oven to 375°F/190°C. To make the choux pastry base, place milk, water, and butter cut into small cubes, a pinch of sugar, and a pinch of salt in a saucepan and bring to a boil.
Once the mixture starts boiling, remove it from the heat, add flour at once, and mix with a hand whisk (photo 1).
Bring the mixture over medium heat again and "dry the pastry out," constantly mixing with a whisk or a wooden spoon (photo 2).
Place the "dry" mixture in the bowl of a stand mixer and let it cool for about 3-5 minutes. Add eggs in 2-3 times, whisking well between each addition.
This step can be made with the hand whisk as well. Once the egg mixture is homogeneous, add oil and mix (photo 3).
In a separate mixing bowl, place egg whites and beat them with granulated sugar until stiff peaks (photo 4).
Add the beaten egg whites into the principal preparation in three times (photo 5) and combine with the hand whisk, working gently (photo 6).
Pour the biscuit dough on a non-spill baking sheet or a baking sheet covered with parchment paper and spread it out with a bent spatula (photo 7).
To guarantee neat edges, pass the thumb all around. Bake the pastry in the preheated oven for 14 minutes until golden brown. Remove from the oven and let it cool (photo 8).
To assemble the cake, flip the cold pastry on a clean kitchen towel or a sheet of parchment paper and detach the parchment or silicone sheet from the pastry.
Cover it with Nutella to the thickness of 5 mm and smooth the surface.
Then roll the cake with the towel or parchment paper's help, rolling from the shorter side to the other short side.
Squeeze the rolled cake as much as possible using the metal baking sheet or a bent spatula (photos 9-10).
Cover the roll with Nutella and spoon it out with the back of a tablespoon (photos 11-12). Cut the ends of the cake to make them neat.
To decorate the cake, sprinkle it with icing sugar and cocoa powder, making a zebra-like pattern (photo 13).
Transfer the cake to a serving platter and decorate the top with Christmas toppers, star anise, cinnamon sticks, or a curling ribbon (photo 14).
The first thing you should do when making variations on a Nutella roll cake is to decide if you keep the chocolate flavor.
Stick with Nutella or another chocolate spread of the brand you like. Or try out different toppings for your roll cake to make it more exciting.
Go with whipped cream, maple cream cheese filling, or butter cream. Each of them has its own unique flavor that will be delicious in any way.
The second step involves the roll cake decoration. It depends on the occasion when it is just for fun and not related to any special event or served for a birthday or holiday.
Play with some decorations that are edible and non-edible. Edible ones can be anything from dark chocolate crisps, chocolate shavings, and nougatine pieces to all kinds of sprinkles.
You can top your cake roll with Christmas decorations, but make sure you don't serve non-edible decor to kids.
This cake recipe requires a heavy-bottomed saucepan, wooden spoon, hand whisk, and stand mixer or electric mixer. You will also need a couple of mixing bowls.
To bake the cake, you will need a non-spill baking sheet, baking tray, or jelly roll pan lined with baking paper, and a bent spatula (aka offset spatula).
You can store this Nutella Swiss roll in an airtight container in the refrigerator for up to 2 days.
Can you freeze Nutella roll cake? Freezing Nutella roll is theoretically possible, but some explanation is needed.
The choux pastry freezes well for about 3 months, and Nutella can be frozen as a spread. But freezing the roll cake filled with Nutella seems more complicated.
When thawing, Nutella's texture changes considerably. The nut oils tend to separate from the chocolate solids, making the spread watery. It will result in a soggy pastry.
The solution is to make this cake up to 2 days in advance but without the option of freezing.
- To get a neatly rolled cake, squeeze it as tight as possible using a metal baking sheet or a bent spatula.
- For the best results, after rolling the cake, keep it tightly wrapped in parchment paper and refrigerate for one to two hours. Although, this step is optional.
- Decorate the top of the cake in the way you desire.
- Wipe a knife with a cloth or a paper towel while cutting the cake to make the slices neat.
Love roll cakes? Try these next!
- Rosewater Meringue Roulade
- Raspberry Pistachio Roulade
- Chocolate Raspberry Yule Log
- Browse all the Cake Recipes
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Nutella Swiss Roll
This Nutella cake roll (aka Nutella Swiss roll) is the simplest rolled cake you could ever imagine. Finished in one hour, it serves 12 people at once. The cake is fully customizable with spreads and decorations of your choice.
- Total Time: 1 hour
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
For the choux pastry base:
- ⅓ cup (75 g) water
- 5 tablespoons (75 g) whole milk
- 1 pinch of salt
- 1.2 oz. (35 g) unsalted butter, cold
- ½ cup + 1 tablespoon (70 g) all-purpose flour
- ⅔ cup (150 g) large eggs (see note #1)
- ¼ cup (50 g) grapeseed oil
- ½ cup + 2 tablespoons (150 g) large egg whites (see note #2)
- ⅓ cup + 1 teaspoon (80 g) granulated sugar
For the decoration:
- 19.5 oz. (550 g) Nutella hazelnut spread
- powdered (icing) sugar
- cocoa powder
- Christmas decorations of your choice
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
- Preheat the oven to 375°F/190°C.
- To make the choux pastry base, place milk, water, butter, a pinch of sugar, and a pinch of salt in a heavy-bottomed saucepan and bring to a boil. Once the mixture starts boiling, remove it from the heat, add flour at once, and mix with a hand whisk. Bring the mixture over medium heat again and "dry the pastry out," constantly mixing with a whisk or a wooden spoon.
- Place the "dry" mixture in the bowl of a stand mixer and add eggs in 2-3 times, whisking well between each addition. This step can be made with the hand whisk as well. Once the egg mixture is homogeneous, add oil and mix.
- In a separate bowl, beat egg whites with granulated sugar until stiff peaks. Add the beaten egg whites into the principal preparation in three times and combine with the hand whisk, working gently.
- Pour the dough on a non-spill baking sheet or a baking sheet covered with parchment paper and spread it out with a bent spatula. To guarantee neat edges, pass the thumb all around. Bake the pastry for 14 minutes. Remove from the oven and let it cool.
- To roll the cake, flip the cold pastry on a clean kitchen towel or the parchment and detach the parchment paper or the silicon sheet from the pastry. Cover it with Nutella to the thickness of 5 mm. Then roll the biscuit with the towel or parchment paper's help, rolling from the short end to the other short end. Squeeze the rolled cake as much as possible with a baking sheet or a bent spatula. Cover the roll with Nutella and spoon it out with the back of a tablespoon. Cut the ends of the cake to make them neat.
- To decorate the cake, sprinkle it with powdered (icing) sugar and cocoa powder, making a zebra-like pattern. Then, transfer the cake to a serving platter and decorate the top with Christmas toppers, star anise, cinnamon sticks, or a curling ribbon.
- 150 g whole eggs approximately equal to 3 whole large chicken eggs (eggshell removed).
- 150 g egg whites approximately equal to 4 ½ raw fresh egg whites from large-sized chicken eggs.
- Replace Nutella hazelnut spread with a spread of your choice.
- To get a neatly rolled cake, squeeze it as tight as possible, using a metal baking sheet or a bent spatula.
- For the best results, after rolling the cake, keep it tightly wrapped in parchment paper and refrigerate for one to hours if the time of serving permits. Although, this step is optional.
- Decorate the top of the cake in the way you desire.
- Wipe a knife with a cloth or a paper towel while cutting the cake to make the slices neat.
- Serving Size: 1 slice
- Calories: 347
- Sugar: 33.2 g
- Sodium: 166 mg
- Fat: 19.3 g
- Saturated Fat: 7 g
- Carbohydrates: 37.6 g
- Fiber: 1.4 g
- Protein: 6.2 g
- Cholesterol: 53 mg
Keywords: Nutella Swiss roll, Nutella roll cake, Nutella roll, Nutella log cake
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the video masterclass of Christophe Michalak. It was originally published on November 24, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
How about this with my buttercream flowers on it?
Great idea, Anita! Let's try this!
How gorgeous and delicious is this! I have never attempted a rolled cake before, but I think I would have the confidence to give it a go with all of your great tips.
Pam, you will succeed! Just follow the recipe. If you have any questions, you are welcome!
Kelly Anthony says
I love Nutella on just about anything. This will be perfect for serving at any upcoming holiday party.
Kelly, I am pretty sure that any Nutella-lover will appreciate this cake!
Anything with Nutella is amazing but this cake roll is seriously delicious! Perfect for the holiday season!
Emily, it seems that you are a Nutella-lover! I would be happy to hear that you have made the cake! Thanks.
Bintu | Recipes From A Pantry says
This looks so delicious, it seems a shame to eat it - but I totally would! Such a delicious option for a gathering too.
Thank you so much! Yes, this rolled cake is designed to please the crowd!:)
I"ve died and gone to nutella heaven! I can't wait to make this - and I might even share a bit!
Jenn, thank you. Happy baking and enjoy!
This looks absolutely stunning. I can't wait to make this for our family on Christmas Eve, the perfect dessert!!
Thank you so much Noelle! Yes, this rolled cake is easy, impressive and delicious!
So few ingredients with super easy instructions = my kind of holiday dessert! Thanks for sharing 🙂
Yes, Tracy, this cake takes one hour of our busy holiday time to make it. It is worth it!:)
How deliciously decadent! And with your step-by-step pictorial instructions, this non-baker was confident in the kitchen!
Thank you Ashley! It is true that the cake is easy and "manageable" in hands of non-baker:)
This is always a hit around Christmas time at our house!
I am happy to hear that you like this Nutella rolled cake! Thanks Katie!
Jackie Hall says
Perfect for Christmas Eve! I can't wait to make this and for everyone to enjoy it.
Jackie, what is wonderful about this cake is that it can be served almost right away after making. 30 minutes of chilling is enough!
One our favorite desserts to make over the holidays! After practicing the roll a few times, I finally was able to perfect it! Thanks for the tips!
Suzy, you are welcome! I am glad that you were able to perfect your cake rolling skills!:)
Swiss rolls were one of my favorites growing up! I’m loving the Nutella version of a childhood favorite. Can’t wait to make this!
Thank you Tisha! Happy baking and enjoy!
Nutella is my absolute favorite! This will be such a hit on my holiday table.
Sure! There is no doubt that this cake will be a winner of your holiday table! Thanks for your comment.
Oh, this is just heaven! I can't wait to make this, it will be perfect for Christmas Eve. I've never made a swiss roll before so I'm really glad to see all your tips and process photos. Thank you for sharing this x
You are welcome Michelle! This Nutella cake roll is easy to make, and it looks and tastes amazing. You will love it!
Danielle Wolter says
I have got to try this - it sounds incredible!! Nutella is just the best 🙂
Thank you Danielle! Happy baking and enjoy!:)
I enjoyed so much reading all the detailed instructions on how to make this fabulous Buche de Noel. It does require patience and technique. The results are stunning though. Saving the recipe for making it soon so that I can start practicing for the holidays.
Adriana, this rolled cake might seem kind of complicated, but once you start making it, you will make it effortlessly. Believe me:) Thanks you for your comment. Happy holidays!
You make it look so effortless. I love how neat and pretty your buche de noel looks. I always mess up mine, LOL. I will follow your guide and hopefully my next one will be an improvement. 🙂
Sure, Anita! You will succeed! If you have any questions, please, let me know. I will guide you:) Happy holidays!
Lou | Crumbs and Corkscrews says
Wow! I love making roll cakes, they are so quick and easy to make, but I've never thought of making one with choux pastry before. It looks and sounds delicious, and I'll certainly be trying this next time.
Lou, making this rolled cake with choux pasty was something new for me as well, but I loved that experiment. Happy baking and enjoy as much as I did:) Thank you for your comment.
Julie Zimmerman says
Totally awesome! Thanks for sharing!
You are welcome Julie! Enjoy!:)
Love this recipe! It was so scrumptious, my entire family devoured it! Will definitely make again!
Thank you Kim! I am so delighted to hear that you loved the cake! Happy holidays!