This chocolate swiss roll cake made with fresh milled flour is a remake of the classic we all know and love! This chocolate sponge cake is filled with a delicious whipped cream cheese filling and glazed with a lovely chocolate ganache.

What You’ll Need To Make This Chocolate Swiss Roll Cake Made With Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Unsweetened Cocoa Powder (Dutch Processed)
Salt
Eggs
Sugar
Milk
Vanilla Extract
Butter
Baking Soda
Cream Cheese
Powdered Sugar
Heavy Whipping Cream
Semi-Sweet Chocolate Chips









Can I Use A Different Filling?
Of course! You can stay simple with whipped cream or fill it with a vanilla buttercream, etc. I just went with the whipped cream mixed with some cream cheese to help stabilize my homemade whipped cream, but still having a fluffy filling. You can customize yours if you want to!
Do I Have To Glaze With Ganache?
No, you don’t have to. The ganache is pretty and adds another layer of flavor that is wonderful with the chocolate cake and whipped filling, but it is completely optional if you want to skip it. You could also frost with your favorite buttercream frosting.
Do I Have To Have A Jelly Roll Pan To Make A Swiss Roll?
Technically, no. You can make a swiss roll with a standard quarter-sheet pan, but the cake will be thicker and the finished roll shorter and wider. If you are looking for that signature swirl you will want to use a 10×15 jelly roll pan.
Tips For Rolling Your Swiss Roll
- Roll your cake when it’s still hot from the oven.
- Roll your cake up in a tea towel or other thin towel that has been sprinkled with powdered sugar/cocoa powder. I’ve used parchment before and it doesn’t let the cake cool as well and it’s not as flexible as a towel.
- Let your cake cool ALL THE WAY at ROOM TEMPERATURE. You may be tempted to stick it in the fridge to cool it quicker, but in my own experience I got cracking when I did this. If you have done this and mastered a crack-free swiss roll you’re amazing!

How To Store Your Swiss Roll Cake
Store your Swiss roll in an airtight container in the fridge for 3-4 days.
To freeze: Wrap tightly in plastic and a layer of foil and then store frozen for up to three months. Defrost overnight in the fridge before serving.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Chocolate Swiss Roll Cake Made With Fresh Milled Flour
Ingredients
For The Cake
- 3 large eggs
- 100 grams sugar (1/2 cup)
- 60 grams milk (1/4 cup)
- 56 grams butter, melted (1/4 cup)
- 1 tsp vanilla extract
- 96 grams fresh milled soft white wheat flour (approx. 1 cup)
- 25 grams unsweetened cocoa powder (dutch processed) (1/4 cup)
- 1/2 tsp salt
- 1 tsp baking soda
- powdered sugar/cocoa powder for dusting the towel/cake
Whipped Cream Filling
- 4 ounces cream cheese, cold
- 60 grams powdered sugar (1/2 cup)
- 1 tsp vanilla extract
- 240 grams heavy whipping cream (1 cup)
Chocolate Ganache
- 8 ounces semi-sweet chocolate chips (approx. 1 1/3 cups)
- 8 ounces heavy whipping cream (1 cup)
Instructions
Make The Cake
- Prepare your jelly roll pan by lining with parchment paper. If you want to skip the parchment make sure you sufficiently grease your pan so your cake doesn't stick.
- In a mixing bowl add eggs and sugar and whisk them until combined. Add milk, melted butter, and vanilla extract and whisk to combine.
- In a separate mixing bowl add flour, cocoa powder, and salt. Stir to combine and then add the wet ingredient mixture and whisk to combine. Scrape edges as needed. DON'T add baking soda yet.
- Let the mixture rest for 15 minutes to hydrate the flour. During this time preheat the oven to 350℉.
- After 15 minutes add baking soda and mix in well until combined.
- Pour cake batter into the prepared pan and smooth with a spatula until it's evenly spread.
- Bake for 12-14 minutes until the cake springs back when lightly touched or a toothpick comes out clean. Don't overbake it or it may crack when rolled.
- Remove from the oven and turn the cake out onto the powdered sugar/cocoa dusted tea towel. Remove the parchment paper from the cake.*If you don't want to flip the cake and chance breaking it, you can sprinkle powdered sugar on the cake and lay the tea towel over it and use a cutting board or pan to stabilize it while turning it over.
- Starting with the short edge, roll up the cake in the towel, place seam-side down to cool on a wire rack until completely cooled. (about an hour)
Make Filling
- While cake is cooling make your filling by beating the cream cheese, powdered sugar, and vanilla together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until smooth.
- With your mixer on low drizzle in the heavy whipping cream and when all is added slowly turn up your mixer to high and whip until stiff peaks form. This will take 2-4 minutes depending on your mixer.
- When the cake has completely cooled, carefully unroll it and remove the towel. Spread filling evenly and roll the cake up again, but without the towel. Set in the fridge for at least 15 minutes while preparing the ganache.
Make Ganache
- Heat heavy whipping cream over medium-low heat until it's steaming, but not boiling. (180℉)
- Turn off heat and add in chocolate chips and let sit about 2 minutes. Next, stir with a whisk until chocolate is melted and the mixture is smooth. Let cool for 5 minutes before glazing your cake.
- Now put your cake on a cooling rack over a baking sheet and glaze with the ganache. Refrigerate for 1 hour or until ready to serve. This will set up the ganache and filling so you get a beautiful, clean slice.
Oh my goodness, thank you so much for this recipe. My son loves those Little Debbie Swiss rolls and they are horrible for him. ( just to note he is 47, so I can’t stop him from eating junk) but I can make this for him.
I made him your zucchini bread and he went wild. I did not tell him I made it with freshly milled flour until he had eaten a slice and loved it. He has been after me to make another loaf.
Thank you so much for sharing all of your recipes, suzie
This makes me so happy! I’m so glad you guys enjoyed the recipes!
My husband made this and omg, it’s delicious! Wish I could post a pic
It’s SO good! Happy to hear you guys enjoyed it!
Cannot wait to make this. I read the post twice and think I’m ready. Lol. I cannot believe this is freshly milled. You are so talented. And I agree , I wish we can send you pictures of your stuff we made!
Thank you so much! It’s so delicious! If you haven’t already joined my Facebook group you can share pictures there!
It’s called Fresh Milled Flour Recipes https://www.facebook.com/groups/3157536841134409
Looks delicious!
Thanks! It is a lovely dessert!
So delicious! I love that I can make a delicious dessert that is stock-filled with nutrients.
Yes! Thanks, Becky!
Looks delicious
Thanks!
I made this the other day and have to say it was the best thing I’ve eaten in a while. Unfortunately I also have to work on the rolling as mine kind of broke apart
So glad you enjoyed it! They are so wonderful!
LOVE this recipe! Made it twice within one week and want to always keep one ready on hand to eat at any time! Haha! So good and easy to make!
That’s awesome!