If you have a sweet tooth and love indulgent desserts, then the Nutella Swiss Roll (Nutella Roulade) Recipe is going to be your new best friend. This delightful treat combines a light, fluffy sponge cake with a luscious layer of creamy Nutella hazelnut spread, rolled into a beautiful spiral that’s as pleasing to the eyes as it is to the taste buds. The interplay of the delicate cake texture with the rich, chocolate-hazelnut filling makes this recipe a crowd-pleaser for any occasion, perfect for sharing or savoring on your own. Trust me, once you make this Nutella Swiss Roll (Nutella Roulade) Recipe, it will quickly become a cherished favorite in your dessert lineup.
Ingredients You’ll Need
These simple, essential ingredients come together to create a masterpiece of flavor and texture. Each plays a crucial role—from the silky egg yolks and fluffy egg whites providing structure and lightness, to the grapeseed oil and milk ensuring moisture, and the Nutella lending that irresistible hazelnut-chocolate charm.
- 5 large egg yolks, room temperature: Give richness and a tender crumb to the cake.
- 1 1/2 tablespoons (20 g) granulated sugar: Adds gentle sweetness to the yolk mixture.
- 1 pinch of salt: Balances flavors and enhances sweetness.
- 1 1/4 teaspoons (5 g) vanilla extract: Imparts a warm, fragrant note.
- 3 tablespoons (40 g) grapeseed oil (or vegetable oil): Keeps the sponge moist without overpowering flavor.
- 1/4 cup (60 g) whole milk, room temperature: Adds tenderness and smoothness.
- 1 cup minus 2 1/2 tablespoons (85 g) cake flour: Provides the delicate structure needed for a soft roll.
- 1/2 teaspoon baking powder: Helps the cake rise gently and stay fluffy.
- 5 large egg whites, room temperature: Whipped for airy lightness and volume.
- 1 cup minus 2 1/2 teaspoons (90 g) caster sugar: Sweetens the meringue perfectly.
- 1 tablespoon (7 g) unsweetened cocoa powder: Adds a subtle chocolate dimension to one batter layer.
- 1 tablespoon (15 g) whole milk, room temperature: Smooths the cocoa powder into the batter.
- 6.4 oz. (180 g) Nutella hazelnut spread: The star ingredient that makes this roulade utterly divine.
How to Make Nutella Swiss Roll (Nutella Roulade) Recipe
Step 1: Prepare Your Pan and Ingredients
Start by lining a 15 x 10 inch jelly roll pan with parchment paper, letting the edges extend over the sides for an easy lift later. This step is crucial for clean removal after baking. Also, separate your eggs carefully, chilling the whites while keeping yolks at room temperature. Preheat your oven to 355°F (180°C) so it’s ready when your batter is mixed.
Step 2: Make the Cake Batter
Sift together the cake flour and baking powder to ensure a light texture. Whisk your egg yolks gently with sugar and salt until just combined, then add vanilla, oil, and milk. Fold in the flour mixture delicately to avoid deflating the batter. Meanwhile, whip egg whites with caster sugar until you reach soft peaks, which will give the cake its signature airiness.
Step 3: Create Light and Chocolate Layers
Mix one-third of the meringue into the yolk batter to lighten it, then fold in the rest gently. Reserve two cups of this batter to incorporate cocoa powder mixed with milk, giving you a luscious chocolate batter. Pour the chocolate layer first in your pan and spread evenly. Use a piping bag to zig-zag the lighter batter on top—this technique creates a beautiful marbled effect once baked.
Step 4: Bake and Cool Your Cake
Bake the cake at a slightly reduced temperature, 340°F (170°C), for about 20-23 minutes until golden and springy. Once out of the oven, transfer it immediately onto an oiled piece of parchment paper to prevent shrinkage. Peel off the bottom parchment and trim the edges for a neat finish before allowing it to cool completely.
Step 5: Assemble the Nutella Swiss Roll (Nutella Roulade) Recipe
Warm your Nutella for smooth spreading and coat the cake evenly, leaving one edge bare for rolling. Roll the cake tightly from the Nutella-covered end, using parchment paper to assist. Secure the roll snugly and refrigerate for at least 1-2 hours to set its shape. When ready, unwrap and slice with a warm knife for effortless cutting.
How to Serve Nutella Swiss Roll (Nutella Roulade) Recipe
Garnishes
Keep it simple and elegant by dusting the top with powdered sugar, which adds a pretty snowy finish. For an extra touch, garnish with chopped toasted hazelnuts or a drizzle of melted dark chocolate to highlight the Nutella’s nutty flavor.
Side Dishes
This Swiss roll pairs beautifully with fresh berries or a scoop of vanilla ice cream to balance its richness. Whipped cream with a hint of espresso powder can also add an adult twist, elevating this dessert to a café-worthy experience at home.
Creative Ways to Present
Try slicing the roulade into delicate rounds and serving them on individual plates with a swirl of berry coulis. Or arrange several slices layered with fresh fruit for a stunning dessert platter that’s perfect for gatherings and celebrations.
Make Ahead and Storage
Storing Leftovers
After enjoying your Nutella Swiss Roll (Nutella Roulade) Recipe, wrap the leftover cake tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, making it a great make-ahead dessert option.
Freezing
If you want to keep your Nutella Roulade longer, freeze it well-wrapped to prevent freezer burn. When ready to enjoy, thaw in the refrigerator overnight to maintain its moist texture and creamy filling.
Reheating
For a freshly made feel, allow refrigerated cake to come to room temperature before serving. Avoid microwaving as it may melt the Nutella filling too much and change the texture.
FAQs
Can I use a different type of chocolate spread instead of Nutella?
Absolutely! While Nutella adds its signature hazelnut flavor, you can substitute with any chocolate-hazelnut spread or even a simple chocolate ganache to create your own twist on this recipe.
What if I don’t have grapeseed oil; can I use butter instead?
You can use melted unsalted butter as a substitute, though oil keeps the cake extra moist and tender. Butter will add richness but might make the texture a little denser.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and pliable helps prevent cracks. Also, wiping a thin layer of Nutella on the cake before rolling provides lubrication to ease the process.
Is it okay to prepare this cake in advance?
Yes! The Nutella Swiss Roll (Nutella Roulade) Recipe actually tastes better the next day, as the flavors meld beautifully. Just keep it refrigerated and covered for freshness.
Can I make this recipe gluten-free?
Yes, but you will need a good gluten-free cake flour blend suitable for delicate sponges. You might need to adjust baking times slightly and handle the batter gently to maintain its lightness.
Final Thoughts
There is something truly magical about the Nutella Swiss Roll (Nutella Roulade) Recipe that brings joy with every slice. Whether you’re treating yourself on a quiet afternoon or impressing friends at a party, this dessert never fails to delight. Dive into the process, enjoy the aroma wafting from your oven, and savor the sweet reward of a homemade roulade that feels wonderfully special. I can’t wait for you to try it and make it your own forever favorite!
PrintNutella Swiss Roll (Nutella Roulade) Recipe
This Nutella Swiss Roll is a light and fluffy cake rolled with a creamy Nutella hazelnut spread. Featuring a delicate two-tone sponge cake with a patterned batter, this delightful roulade is baked to golden perfection and chilled for a tender finish. Perfect for dessert lovers seeking an elegant yet simple treat, it combines the softness of a classic Swiss roll with the rich flavor of Nutella.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
For the Sponge Cake:
- 5 large egg yolks, room temperature
- 1 1/2 tablespoons (20 g) granulated sugar
- 1 pinch of salt
- 1 1/4 teaspoons (5 g) vanilla extract
- 3 tablespoons (40 g) grapeseed oil (or vegetable oil)
- 1/4 cup (60 g) whole milk, room temperature
- 1 cup minus 2 1/2 tablespoons (85 g) cake flour
- 1/2 teaspoon baking powder
- 5 large egg whites, room temperature
- 1 cup minus 2 1/2 teaspoons (90 g) caster sugar
For the Chocolate 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
Instructions
- Prepare the pan: Line a 15 x 10 inch (25 x 38 cm) light-colored jelly roll pan with parchment paper, extending beyond the edges for easy removal.
- Separate eggs: Separate the egg whites and yolks; chill the whites and keep yolks at room temperature.
- Preheat oven and sift dry ingredients: Preheat oven to 355°F (180°C). Sift cake flour and baking powder into a bowl and set aside.
- Mix egg yolks: Whisk egg yolks with sugar and salt without fully whitening, then whisk in oil, milk, and vanilla extract.
- Add dry ingredients: Gently fold the sifted flour mixture into the wet yolk mixture until combined.
- Make meringue: Beat chilled egg whites until foamy, then gradually add caster sugar in three additions, and continue whisking to soft peak stage.
- Combine batters: Fold one-third of meringue into the yolk batter to lighten it, then gently fold in the rest in two additions to keep airiness.
- Create chocolate batter: Transfer 2 cups (218 g) of cake batter into a separate bowl. Mix cocoa powder with milk, add two spoonfuls of batter to this mix, then combine back with the light-colored batter to create a chocolate swirl.
- Layer the batter: Pour the chocolate batter into the lined pan and spread evenly, then pipe the light batter over it in a zig-zag pattern and smooth the surface.
- Bake: Reduce oven temperature to 340°F (170°C) and bake for 20-23 minutes until golden and a toothpick inserted comes out clean.
- Cool and unmold: Prepare a large piece of parchment paper greased with oil. After baking, tap pan on table to prevent shrinkage, then invert the cake onto the parchment and peel off the bottom parchment layer.
- Trim edges: Using a serrated knife, trim the edges of the cake on long sides and diagonally cut short ends. Allow the cake to cool completely at room temperature.
- Spread Nutella: Warm Nutella for 20-30 seconds if needed for easier spreading and cover the cake leaving one angled cut without filling.
- Roll the cake: Use the parchment paper to carefully roll the cake from the short end with filling inside, finishing with the seam side down.
- Tighten the roll: Secure the rolled cake with a baking sheet, spatula, or ruler to shape it neatly and wrap the ends with parchment paper like candy.
- Chill: Refrigerate the roll for 1-2 hours to set.
- Serve: Remove the parchment, trim the ends with a warm sharp knife, place on a serving tray, and optionally dust with powdered sugar before serving.
Notes
- Room temperature eggs and milk help achieve a smooth batter and better rise.
- Use a light-colored pan to avoid over-browning the cake bottom.
- Extending parchment paper beyond the pan helps easily lift the cake without tearing.
- Do not overwhip egg whites; aim for soft peaks for a tender sponge.
- Use a serrated knife warmed in hot water for clean cake edges and slices.
- Chilling the roll helps it hold shape and makes slicing neater.
- Grapeseed or vegetable oil are preferred neutral oils for smooth texture.
- Be gentle folding meringue to keep batter airy and light.
