Homemade Swiss Roll Cake

January 18, 2018

There are three different sets of ingredients for this cake, so be sure to read through the whole recipe to make sure you have everything you need. 


Ingredients for the cake:

2 cup all-purpose flour

1 tsp salt
1 tsp baking powder
2 tsp baking soda
3⁄4 cup unsweetened cocoa powder
2 cup sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk

2 large eggs
1 tsp vanilla 


(Or you can use a Devil’s Food Cake Mix.)


Method for the cake: Preheat oven to 325 degrees and grease a 9X13 cake pan or two 9-inch round pans. 


Sift dry ingredients into large mixing bowl and stir, then add wet ingredients except eggs and vanilla. Mix well. Add eggs and vanilla and mix again. Batter will be thin. Pour into prepared pans and bake 9X13 pan for 45 minutes or 9-inch round pans for 30 minutes or until a toothpick inserted into Center comes out clean. 


Cool cake completely. 


Ingredients for filling: 

1 cup butter (can use half butter/half shortening)

1 1/4 cup granulated sugar

3/4 cup milk

1 teaspoon vanilla extract

Powdered sugar to thicken (up to 4 cups)


Method for the filling: Cream butter and sugar until light and fluffy. In small saucepan, heat milk to 140 degrees. Add milk to sugar and butter mixture and beat until sugar dissolves. Add vanilla and powder sugar a cup at a time until the filling is thick and fluffy. 


Slice cake into two horizontal layers (for the 9X13 pan.) Spread filling over bottom layer of cake and top with remaining layer. 


Ingredients for glaze: 

1 cup sugar

1/3 cup baking cocoa

3 Tablespoons corn starch

1 cup cold water 

3 Tablespoons butter 

1 teaspoon vanilla extract


Method for glaze: Combine sugar, cocoa powder, and cornstarch in saucepan. Add water slowly while stirring. Bring to a boil. Cool and stir for two minutes or until glaze is thickened. Remove from heat and add butter and vanilla, stirring until incorporated and glaze is smooth. Spread over top of cake. Let stand until set. 


Refrigerate leftovers. 









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