June 10, 2026
URL: https://www.duncanhines.com/recipes/cakes/chocolate-swiss-roll-cream-filling-9277
- Prep time 45 minutes
- Total time 120 minutes
- Servings 10
Ingredients
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PAM® Baking Spray
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1/4 cup confectioners' sugar
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4 eggs
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1 pkg (15.25 oz each) Duncan Hines® Signature Swiss Chocolate Cake Mix
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1/2 cup water
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1/4 cup vegetable oil
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CREAM FILLING:
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1-1/2 cups heavy (whipping) cream
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1/3 cup confectioners' sugar
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1 teaspoon vanilla extract
Nutrition Information
400 calories, 42g carbs
Directions
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Step one
Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
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Step two
Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
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Step three
Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
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Step four
Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
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Step five
Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.