A Nutella Swiss Roll is a classic dessert that’s both elegant and irresistibly delicious. This version features a light chocolate sponge cake wrapped around a luxuriously smooth filling of Nutella and whipped cream, then garnished with extra Nutella, whipped cream, crunchy hazelnuts, and Kinder Bueno pieces for a show-stopping finish. It’s a dessert that’s perfect for gatherings, celebrations, or anytime you want to impress with minimal fuss.(The Baking Explorer)
This recipe highlights simple ingredients and straightforward techniques, making it approachable for both beginner and experienced bakers alike. Roll the sponge while it’s hot to ensure a neat, crack-free swirl — and don’t be afraid to decorate generously!(The Baking Explorer)
Why You’ll Love This Recipe
- Shows off a beautiful chocolate swirl every time
- Combines creamy Nutella with light whipped cream
- Soft, tender sponge cake that doesn’t dry out
- Great make-ahead dessert that holds up well in the fridge
- Deco finishes like Kinder Bueno and hazelnuts add texture and flair(The Baking Explorer)
Recipe Summary
- Course: Dessert
- Cuisine: European-Inspired
- Servings: 8 slices
- Prep Time: ~30 minutes
- Bake Time: ~12 minutes
- Total Time: ~42 minutes
- Storage: Refrigerate 2–3 days(The Baking Explorer)
Ingredients
For the Sponge
- 3 large eggs
- 75g caster sugar
- 50g plain flour, sieved
- 25g cocoa powder, sieved(The Baking Explorer)
For the Filling
- 115g Nutella, warmed
- 200ml double cream
- ½ tbsp icing sugar
- ½ tsp vanilla extract or paste(The Baking Explorer)
For Decoration
- 40g Nutella, warmed
- 1 tbsp chopped roasted hazelnuts (optional)
- 1½ bars Kinder Bueno, broken into pieces(The Baking Explorer)
How to Make Nutella Swiss Roll
1️⃣ Prepare & Bake the Sponge
Preheat your oven to 160°C / 350°F (fan) and line a Swiss roll tin or baking tray with a lip with baking paper. Lightly grease the paper to help the sponge release easily later.(The Baking Explorer)
In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture reaches the ribbon stage — this means when you drizzle the batter in a figure-eight, it holds its shape briefly before blending back in.(The Baking Explorer)
Gently fold in the sieved plain flour and cocoa powder in three portions, taking care not to deflate the airy batter.(The Baking Explorer)
Pour the batter into the prepared tray and smooth it out evenly with a palette knife. Bake for about 12 minutes, or until the sponge springs back lightly to the touch.(The Baking Explorer)
2️⃣ Roll & Cool
Immediately after baking, tip the cake onto a clean sheet of baking paper and quickly remove the paper it was baked on. Then, roll the warm sponge (still with the fresh paper) into a tight cylinder. This helps the cake form its spiral shape and prevents cracking. Let it cool completely on a wire rack.(The Baking Explorer)
3️⃣ Unroll & Add Filling
Unroll the cooled sponge carefully. Spread a thin layer of warmed Nutella over the surface — warming the Nutella for 10–20 seconds in the microwave makes spreading much easier.(The Baking Explorer)
Whip the double cream, icing sugar, and vanilla until soft peaks form. Spread most of the whipped cream over the Nutella, reserving a little for decorating later.(The Baking Explorer)
Roll the cake back up as tightly as possible and place it seam-side down on a serving plate.(The Baking Explorer)
4️⃣ Decorate & Serve
Warm the remaining Nutella and drizzle it over the top of the Swiss roll. Pipe or dollop the remaining whipped cream decoratively. Scatter Kinder Bueno pieces and chopped roasted hazelnuts on top for texture and extra indulgence.(The Baking Explorer)
Serve fresh, or chill in the fridge for up to 2–3 days — the roll stays moist and flavors deepen with rest.(The Baking Explorer)
Tips for Success
- Make sure eggs and ingredients are at room temperature for maximum volume.(The Baking Explorer)
- Roll the cake while it’s still warm to avoid cracks.(The Baking Explorer)
- Use high-quality cocoa powder for a richer sponge flavor.(The Baking Explorer)
- If you don’t have a Swiss roll tin, any tray with a lip around 33–35cm × 23–27cm works well.(The Baking Explorer)
Storage
Store leftovers covered in the refrigerator for up to 2–3 days. Avoid freezing as the whipped cream filling doesn’t hold texture well after thawing.(The Baking Explorer)
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Nutella Swiss Roll
Ingredients
For the Sponge
- 3 large large eggs
- 75 g caster sugar
- 50 g plain flour, sieved
- 25 g cocoa powder, sieved
For the Filling
- 115 g Nutella, warmed
- 200 ml double cream
- ½ tbsp icing sugar
- ½ tsp vanilla extract or paste
For Decoration
- 40 g Nutella, warmed
- 1 tbsp chopped roasted hazelnuts (optional)
- 1½ bars Kinder Bueno, broken into pieces
Instructions
Preparation & Baking the Sponge
- Preheat your oven to 160°C / 350°F (fan) and line a Swiss roll tin or baking tray with a lip with baking paper. Lightly grease the paper to help the sponge release easily later.
- In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture reaches the ribbon stage.
- Gently fold in the sieved plain flour and cocoa powder in three portions, taking care not to deflate the airy batter.
- Pour the batter into the prepared tray and smooth it out evenly with a palette knife. Bake for about 12 minutes, or until the sponge springs back lightly to the touch.
Rolling & Cooling
- Immediately after baking, tip the cake onto a clean sheet of baking paper and quickly remove the paper it was baked on.
- Then, roll the warm sponge (still with the fresh paper) into a tight cylinder and let it cool completely on a wire rack.
Unrolling & Adding Filling
- Unroll the cooled sponge carefully. Spread a thin layer of warmed Nutella over the surface.
- Whip the double cream, icing sugar, and vanilla until soft peaks form. Spread most of the whipped cream over the Nutella, reserving a little for decorating later.
- Roll the cake back up as tightly as possible and place it seam-side down on a serving plate.
Decorating & Serving
- Warm the remaining Nutella and drizzle it over the top of the Swiss roll.
- Pipe or dollop the remaining whipped cream decoratively and scatter Kinder Bueno pieces and chopped roasted hazelnuts on top for texture and extra indulgence.
- Serve fresh, or chill in the fridge for up to 2–3 days.
