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Soft and Creamy Hazelnut Swiss Roll Cake

Total time: 60 min
Difficulty: Low
Serves: 6-8
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This Hazelnut Roll Cake is pure indulgence—light cocoa sponge rolled around a rich, nutty cream filling and topped with a luscious hazelnut drizzle. It’s the perfect dessert for holidays, birthdays, or any time you want to impress your guests with a stunning, bakery-worthy sweet. Creamy, fluffy, and full of toasted hazelnut flavor, this roll is a crowd-pleaser you’ll make again and again.

Why Everyone Will Love This Recipe

  • Melt-in-your-mouth texture: Soft sponge cake paired with smooth hazelnut filling is dreamy.
  • Nutty and chocolatey: The balance of cocoa and hazelnut is simply irresistible.
  • Eye-catching dessert: It looks as good as it tastes—perfect for entertaining.
  • Flexible: Optional mascarpone makes it slice beautifully, or skip it for a fluffier center.
  • Make-ahead friendly: Chill it before serving for easy prep and better structure.

What Is a Hazelnut Roll Cake?

A hazelnut roll cake is a variation of a classic sponge roll or Swiss roll, filled with a whipped hazelnut cream and decorated to perfection. The sponge is baked thin, then rolled with a rich filling inside. Its European roots are evident—especially in its creamy mascarpone notes and Nutella-style hazelnut spread. While similar in technique to the Yule log or Bûche de Noël, this version has a nutty twist that makes it stand out on any dessert table.

Pro Tips for the Best Hazelnut Roll

  • Beat eggs until pale and airy: This creates the sponge’s light structure—don’t rush this step.
  • Don’t overbake: Bake just until set—an overbaked sponge will crack when rolled.
  • Cover while warm: Sealing it with plastic wrap traps moisture and keeps the sponge flexible.
  • Add mascarpone: For a firmer filling that slices cleanly, mascarpone is your best friend.
  • Use a serrated knife: When slicing, this keeps the roll neat and minimizes compression.

Frequently Asked Questions

Can I Make the Roll a Day Ahead?

Yes! It actually gets better after chilling. Just keep it wrapped in the fridge and decorate before serving.

What’s the Best Hazelnut Cream to Use?

You can use Nutella or any smooth hazelnut spread. A darker, less sweet version will give a richer flavor.

My Sponge Cracked—What Went Wrong?

Most likely it was overbaked or cooled uncovered. Always cover the sponge right after baking.

Can I Leave Out the Mascarpone?

Absolutely. It helps firm up the filling but isn’t essential. Without it, the cream will be fluffier and slightly softer.

How to Store

Wrap the finished roll cake in parchment paper or plastic wrap and store in the fridge for up to 3 days. If decorated, place it in a cake container to prevent smudging. Before serving, allow it to rest at room temperature for about 10–15 minutes for the cream to soften slightly.

How to Freeze

To freeze, skip the final decoration step. Wrap the filled roll tightly in parchment and then in foil or a freezer-safe bag. Store in the freezer for up to 1 month. Thaw overnight in the fridge, then decorate and serve as usual. Avoid freezing after decorating, as toppings like cocoa powder and whole hazelnuts can lose texture.

Ingredients

For the sponge roll
3 medium eggs
110g (1/2 cup) sugar
105g (3/4 cup + 1 tbsp) all-purpose flour
15g (2 tbsp) unsweetened cocoa powder
6g (1 1/2 tsp) baking powder
30ml (2 tbsp) vegetable oil
1 tsp vanilla extract
For the filling
210ml (1 cup) sweetened whipping cream
110g (1/3 cup + 1 tbsp) hazelnut cream
50g (3 tbsp) mascarpone (optional)
35g (1/4 cup) chopped hazelnuts
Syrup (water and sugar) as needed
For decoration
Unsweetened cocoa powder as needed
Hazelnut cream as needed
A little of the filling used for the roll
Whole hazelnuts as needed

How to Make Hazelnut Swiss Roll Cake

In a large bowl, crack the eggs and add sugar. Beat with an electric mixer for 5–6 minutes, until light and fluffy.

Sift in the flour, cocoa powder, and baking powder gradually. Mix gently at low speed. Add vanilla and oil, mixing just until smooth.

Pour the batter into a 14×10 inch (35×25 cm) pan lined with greased parchment. Spread evenly and bake at 375°F (190°C) for 10–12 minutes.

Flip the hot sponge onto a clean sheet of parchment. Remove the original baking paper, cover with plastic wrap, and let it cool completely.

Whip cold cream to soft peaks. Add hazelnut cream and mascarpone (if using), then beat until smooth.

Brush the sponge with simple syrup. Spread filling evenly, leaving a bit for decoration. Sprinkle with chopped hazelnuts.

Carefully roll the sponge from the short side. Wrap tightly in parchment and chill in the fridge for 30 minutes.

Unwrap, dust with cocoa powder, drizzle with hazelnut spread, and decorate with piped cream and whole hazelnuts.

Slice and enjoy!

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