Nutella Swiss roll cake filled with rich chocolate Nutella is the ultimate dessert for chocolate lovers. This easy-to-make cake roll is the perfect alternative to boring jelly rolls. Don't miss out on one of the best desserts you can try.
What is Nutella Swiss roll?
Nutella Swiss roll is a vanilla or chocolate sponge cake rolled and filled with chocolate Nutella. It is made with pure Nutella but can also feature Nutella-based creams and chopped hazelnuts.
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Nutella is a world-renowned chocolate spread that has been known since 1964. 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, banana 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 cake roll.
Nutella Swiss roll recipe
- This Nutella Swiss roll, or Nutella roulade, is a simple roll cake filled with pure creamy Nutella (not Nutella cream). It is easy to make and fully customizable.
- It is prepared using a chiffon method, which separates egg whites and yolks, compared to a sponge cake roll method.
- The cake is moist with a melt-in-your-mouth texture. Read more about how to make a cake moist.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for separated egg whites and yolks. Use an egg separator to separate the chilled eggs. Bring the yolks to room temperature and refrigerate the egg whites until ready to use.
- Sugar: Use granulated and caster sugar to make the cake batter.
- Salt: A pinch of salt enhances the flavors of the cake.
- Vanilla extract: Use a high-quality vanilla extract for a beautiful flavor, or replace it with vanilla bean paste in a 1:1 ratio.
- Oil: Opt for neutral oil such as grapeseed or vegetable oil. Avoid olive, peanut, and other flavorful fats.
- Milk: Use whole milk at room temperature.
- Flour: The recipe calls for cake flour: store-bought or homemade. To make it, remove 2 tablespoons of all-purpose flour from 1 cup and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour (aka plain flour).
- Baking powder is used to help raise the chiffon cake roll.
- Cocoa powder: Use unsweetened cocoa powder to make chocolate cake batter.
- Nutella hazelnut spread: Use store-bought Nutella, homemade, or another chocolate spread of your choice.
How to make Nutella Swiss roll
Step 1. Prepare a classic jelly roll pan - a light-colored 15 x 10 inches (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this tutorial on how to line a Swiss roll tin.
For easy cake removal, extend the baking paper at least 1 inch (2.5 cm) beyond the pan's edges.
Step 2. To make the cake batter, separate the egg whites from the egg yolks with an egg separator. Chill the egg whites until ready to use. Ensure to bring the egg yolks to room temperature.
Step 3. Preheat the oven to 355°F (180°C). Using a flour sifter, sift all-purpose flour, cornstarch, and baking powder in a large bowl and put aside.
Step 4. In a mixing bowl, whisk egg yolks, 1 ½ tablespoons (20 g) of sugar, and salt a few times with a hand whisk (photo 1). But avoid whisking until the mixture becomes whitish.
Step 5. Add oil to the egg yolk mixture and mix. Pour milk and whisk until combined. Sift the flour mixture over the bowl and gently mix with a hand whisk.
Step 6. Make the meringue in a separate clean bowl. Whisk chilled egg whites with an electric hand mixer until foamy.
Step 7. Gradually add the sugar to the beaten egg whites in three additions. Beat the meringue until soft peaks (photo 2), but avoid stiff peaks.
PHOTO 1
PHOTO 2
Step 8. Mix the egg yolk mixture once, and add one-third of the meringue. Gently mix with a rubber spatula. Repeat with another third of the meringue. Finally, add the mixture to the remaining meringue and carefully fold (photo 3).
Step 9. To make a chocolate batter, transfer 2 cups (218 g) of the cake batter to a medium bowl. In a separate small bowl, mix cocoa powder with room-temperature milk.
Step 10. Add two spoonfuls of the batter to the cocoa powder mixture and mix with a spatula. Pour it back into the light-colored batter and gently mix (photo 4).
PHOTO 3
PHOTO 4
Step 11. Pour the chocolate batter into the prepared jelly roll pan and spread it into an even layer with a long spatula or a dough scraper (photo 5). Gently tap the pan on the table to remove air bubbles.
Step 12. Transfer the light-colored cake batter to a piping bag and cut the end to about 12 mm in diameter. Hold the bag at an angle to prevent any batter from leaking.
Step 13. Squeeze the batter in a zig-zag pattern over the chocolate batter layer, going from one long side of the pan to the other (photo 6). Smooth the batter with a dough scraper.
PHOTO 5
PHOTO 6
Step 14. Bring the baking tray to the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-23 minutes until golden brown (photo 7). Check for doneness with a toothpick: the cake is done if it comes out dry.
Step 15. Prepare a long piece of parchment paper and grease it lightly with neutral oil. Remove the pan from the oven and lightly tap it on the table to prevent shrinkage.
Step 16. Immediately turn it over onto the parchment paper oiled in advance. Peel off the bottom layer of parchment paper.
Step 17. Using a long serrated knife, cut the edges of the cake on both long sides. Cut both short sides about ½ inch (1.5 cm) diagonally, away from the cake (photo 8). Allow the cake to cool to room temperature.
PHOTO 7
PHOTO 8
Step 18. To assemble the cake roll, spread Nutella with a thin layer onto the cake, including one angled cut. Leave the opposite angled cut empty (photo 9).
Pro tip: For easy spreading Nutella, warm it up in the microwave for 20-30 seconds.
Step 19. Use the parchment paper to start rolling the cake from the short end, covered with Nutella. Make the cake's core, then lift the paper and continue rolling. Finish with the cake seam side down.
Step 20. Tighten the roll with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.
Step 21. Cover the rolled cake in parchment paper, with the roll's edge at the bottom (photo 10). Wrap the cake ends with parchment like candy.
PHOTO 9
PHOTO 10
Step 22. Refrigerate for 1-2 hours. Gently remove the paper from the cake. Using a sharp warm knife, make a clean cut at both ends of the roll. Transfer it to a serving tray.
To serve, sprinkle with a little powdered sugar if desired.
Expert Tips
- To get a neatly rolled cake, squeeze it as tight as possible.
- For the best results, after rolling the cake, keep it tightly wrapped in parchment paper and refrigerate for one to two hours.
- Decorate the top of the cake in the way you desire.
- Warm-up and wipe a knife with a cloth or a paper towel while cutting the cake to make the slices neat.
Recipe variations
- Filling: Use Nutella or another chocolate spread from your favorite brand. To make your roll cake more exciting, try different toppings, for example, sweetened whipped cream, maple cream cheese filling, or butter cream.
- Decoration: Cover the roll with more Nutella and spoon it out with the back of a tablespoon. Decorate your cake roll with dark chocolate crisps, chocolate shavings, nougatine pieces, all kinds of sprinkles, fresh strawberries, or other fruit.
Storing and freezing
Store Nutella Swiss roll in an airtight container in the refrigerator for up to 2 days.
Can you freeze the Nutella Swiss roll? Freezing Nutella roll is theoretically possible, but let's find out.
The chiffon cake roll freezes well, as well as Nutella 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 a Swiss roll with Nutella up to 2 days in advance but without the option of freezing.
Recipe FAQ
No need to refrigerate Nutella after opening. Refrigeration can make it hard and difficult to spread.
Love cake rolls? Try these next!
After discovering the best Nutella Swiss roll recipe, discover the perfection of other rolled cakes on the website.
- Vanilla Swiss roll
- Coffee Swiss roll
- Pavlova roll cake
- Pistachio roulade
- Or browse all the cake recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Nutella Swiss Roll (Nutella Roulade)
Nutella Swiss roll, or Nutella roulade, is an easy cake roll filled with chocolate Nutella and is fully customizable. Perfect for birthdays and other celebrations.
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For the light-colored cake batter:
- 5 large egg yolks, room temperature
- 1 ½ tablespoons (20 g) granulated sugar
- 1 pinch of salt
- 1 ¼ teaspoons (5 g) vanilla extract
- 3 tablespoons (40 g) grapeseed oil (or vegetable oil)
- ¼ cup (60 g) whole milk, room temperature
- 1 cup minus 2 ½ tablespoons (85 g) cake flour
- ½ teaspoon baking powder
For the meringue:
- 5 large egg whites, room temperature
- 1 cup minus 2 ½ teaspoons (90 g) caster sugar
For the chocolate cake batter:
- 1 tablespoon (7 g) unsweetened cocoa powder
- 1 tablespoon (15 g) whole milk, room temperature
For the filling:
- 6.4 oz. (180 g) Nutella hazelnut spread
*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.
Instructions
-
Prepare a classic jelly roll pan - a light-colored 15 x 10 inches (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this tutorial on how to line a Swiss roll tin. Extend the baking paper for at least 1 inch (2.5 cm) beyond the pan's edges for easy cake removal.
-
To make the cake batter, separate the egg whites from the egg yolks with an egg separator. Chill the egg whites until ready to use. Ensure to bring the egg yolks to room temperature.
-
Preheat the oven to 355°F (180°C). Using a flour sifter, sift all-purpose flour, cornstarch, and baking powder in a large bowl and put aside.
-
In a mixing bowl, whisk egg yolks, 1 ½ tablespoons (20 g) of sugar, and salt a few times with a hand whisk (avoid whisking until the mixture becomes whitish).
-
Add oil to the egg yolk mixture and mix. Pour milk and whisk until combined. Sift the flour mixture over the bowl and gently mix with a hand whisk.
-
In a separate clean bowl, make the meringue. Whisk chilled egg whites with an electric hand mixer until foamy. Gradually add the sugar to the beaten egg whites in three additions. Beat the meringue until soft peaks, but avoid stiff peaks.
-
Mix the egg yolk mixture once, and add one-third of the meringue. Gently mix with a rubber spatula. Repeat with another third of the meringue. Finally, add the mixture to the remaining meringue and carefully fold.
-
To make a chocolate batter, transfer 2 cups (218 g) of the cake batter to a medium bowl. In a separate small bowl, mix cocoa powder with room-temperature milk.
-
Add two spoonfuls of the batter to the cocoa powder mixture and mix with a spatula. Pour it back into the light-colored batter and gently mix.
-
Pour the chocolate batter into the prepared jelly roll pan and spread it into an even layer with a long spatula or a dough scraper. Gently tap the pan on the table to remove air bubbles.
-
Transfer the light-colored cake batter to a piping bag and cut the end to about 12 mm in diameter. Hold the bag at an angle to prevent any batter from leaking.
-
Squeeze the batter in a zig-zag pattern over the chocolate batter layer, going from one long side of the pan to the other. Smooth the batter with a dough scraper.
-
Bring the baking tray to the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-23 minutes until golden brown. Check for doneness with a toothpick: if it comes out dry, the cake is done.
-
Prepare a long piece of parchment paper and grease it lightly with neutral oil. Remove the pan from the oven and lightly tap it on the table to prevent shrinkage.
-
Immediately turn it over onto the parchment paper oiled in advance. Peel off the bottom layer of parchment paper.
-
Using a long serrated knife, cut the edges of the cake on both long sides. Cut both short sides about ½ inch (1.5 cm) diagonally, away from the cake. Allow the cake to cool to room temperature.
-
To assemble the cake roll, spread Nutella with a thin layer onto the cake, including one angled cut. For easy spreading Nutella, warm it up in the microwave for 20-30 seconds. Leave the opposite angled cut empty.
-
Use the parchment paper to start rolling the cake from the short end, covered with Nutella. Make the cake's core, then lift the paper and continue rolling. Finish with the cake seam side down.
-
Tight the roll with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.
-
Cover the rolled cake in parchment paper with the roll's edge at the bottom. Wrap the cake ends with parchment as a candy.
-
Refrigerate for 1-2 hours. Gently remove the paper from the cake. Make a clean cut at both ends of the roll using a sharp, warm knife. Transfer it to a serving tray. Sprinkle with a little powdered sugar if desired.
Notes
- To get a neatly rolled cake, squeeze it as tight as possible.
- For the best results, after rolling the cake, keep it tightly wrapped in parchment paper and refrigerate for one to two hours.
- Decorate the top of the cake in the way you desire.
- Warm up and wipe a knife with a cloth or a paper towel while cutting the cake to make the slices neat.
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 26.4 g
- Sodium: 68 mg
- Fat: 15.5 g
- Saturated Fat: 8.7 g
- Carbohydrates: 36.1 g
- Fiber: 2 g
- Protein: 6.6 g
- Cholesterol: 120 mg
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 originally published on November 24, 2018. It has been updated and may differ from what was originally published.
Anita says
How about this with my buttercream flowers on it?
Irina says
Great idea, Anita! Let's try this!
Pam says
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.
Irina says
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.
Irina says
Kelly, I am pretty sure that any Nutella-lover will appreciate this cake!
Emily says
Anything with Nutella is amazing but this cake roll is seriously delicious! Perfect for the holiday season!
Irina says
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.
Irina says
Thank you so much! Yes, this rolled cake is designed to please the crowd!:)
Jenn says
I"ve died and gone to nutella heaven! I can't wait to make this - and I might even share a bit!
Irina says
Jenn, thank you. Happy baking and enjoy!
Noelle says
This looks absolutely stunning. I can't wait to make this for our family on Christmas Eve, the perfect dessert!!
Irina says
Thank you so much Noelle! Yes, this rolled cake is easy, impressive and delicious!
Traci says
So few ingredients with super easy instructions = my kind of holiday dessert! Thanks for sharing 🙂
Irina says
Yes, Tracy, this cake takes one hour of our busy holiday time to make it. It is worth it!:)
Ashley says
How deliciously decadent! And with your step-by-step pictorial instructions, this non-baker was confident in the kitchen!
Irina says
Thank you Ashley! It is true that the cake is easy and "manageable" in hands of non-baker:)
Katie says
This is always a hit around Christmas time at our house!
Irina says
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.
Irina says
Jackie, what is wonderful about this cake is that it can be served almost right away after making. 30 minutes of chilling is enough!
Suzy says
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!
Irina says
Suzy, you are welcome! I am glad that you were able to perfect your cake rolling skills!:)
Tisha says
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!
Irina says
Thank you Tisha! Happy baking and enjoy!
Neh says
Nutella is my absolute favorite! This will be such a hit on my holiday table.
Irina says
Sure! There is no doubt that this cake will be a winner of your holiday table! Thanks for your comment.
Michelle says
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
Irina says
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 🙂
Irina says
Thank you Danielle! Happy baking and enjoy!:)
Adriana says
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.
Irina says
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!
Anita says
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. 🙂
Irina says
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.
Irina says
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!
Irina says
You are welcome Julie! Enjoy!:)
kim says
Love this recipe! It was so scrumptious, my entire family devoured it! Will definitely make again!
Irina says
Thank you Kim! I am so delighted to hear that you loved the cake! Happy holidays!