If you love Nutella, you’re going to LOVE this rich and decadent chocolate Nutella strawberry swiss roll cake! It’s made with my classic chocolate sponge cake and filled with loads of fresh strawberries and a rich, creamy and super fluffy Nutella whipped cream. The strawberries are the perfect complement to the richness of the cake and hazelnut chocolate cream! This incredible chocolate cake roll is perfect for any occasion! Top it off with more cream and berries for the perfect finish!
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How it’s Made: Chocolate Cake
For this delicious Nutella strawberry swiss roll cake, I went with my basic chocolate sponge cake recipe with slight modifications. Cake rolls are very fragile and most cake recipes simply crumble and break when rolled. Sponge cakes hold together much better, making them the perfect choice for any cake roll recipe! When making sponge cake, follow these two rules: whisk the eggs until they’re super voluminous and almost white in color; and number 2 – fold in the flour extra gently but thoroughly! I always split my dry ingredients and add them in a few batches, mixing after each addition. Sponge cakes get all their volume from the eggs so it’s important to keep them fluffy!
Here are a few tips to follow when making cake rolls or roulades:
- Roll the cake immediately after taking it out of the oven!! It needs to be hot and pliable. As the cake cools down, it will be harder to roll and it will start to fall apart.
- Dust the cake with cocoa powder or confectioner’s sugar before rolling in a clean kitchen towel to prevent the cake from sticking! You can do this on both sides of the cake.
- Allow the cake to cool completely before unrolling and filling. I like to place mine into the freezer to cool down quickly!
- After filling the cake, roll it back up the same way you rolled it initially to prevent the cake from breaking.
The Nutella Whipped Cream
Strawberries and Nutella are a natural combination and this cake confirms that! The chocolate hazelnut spread is so rich and creamy and is the perfect addition to whipped cream. I whip the Nutella with butter first to make it really light and fluffy, then add in the chilled heavy cream. Once you add in the heavy cream, make sure to watch the frosting!
- You do not want to over-mix at this step, otherwise the filling can separate! I mix for about 20 seconds on medium speed first, scrape down the sides of the mixing bowl, then mix again on high speed for about 1 minute, just until the cream reaches stiff peak stage.
Assembling the Nutella Swiss Roll Cake
- To assemble the cake, unroll it and soak the cake very lightly with a simple syrup or sweet dessert wine. For the simple syrup, combine 1/2 cup boiling water with 1/4 cup sugar and stir until the sugar is dissolved. Allow it to cool before using.
- Fill it with cream and strawberries and roll it back up! I like to reserve 1 cup of the frosting for the top.
- For this recipe, I used Ateco tip #829 (affiliate link) for piping the dollops on top. Add some more fresh strawberries on top and you’re good to go!
- I recommend refrigerating the cake for about an hour before enjoying, to allow the cake and cream to come together.
Enjoyed this Nutella strawberry cake roulade recipe? Check out some of my other recipes!
- Mango Swiss Roll Cake – light, fluffy and fruity! The best mango cake with mascarpone frosting and loads of mango!
- Chocolate Fig Roulade – delicate chocolate cake filled with chocolate cream and figs!
- Keto Berries & Cream Roulade – perfect dessert for those on the keto diet! Make it with regular sugar for a traditional version!
- Chocolate Raspberry Roulade – elegant chocolate cake filled with whipped cream and raspberries!
- Strawberries & Cream Swiss Roll Cake – the best-ever strawberry cake with delicate sponge cake, strawberries and mascarpone whipped cream filling!
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Nutella Strawberry Swiss Roll Cake (video)
For Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract or emulsion
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
For Nutella Whipped Cream:
- 13 oz jar Nutella or chocolate hazelnut spread
- 1/2 cup unsalted butter, softened
- 2 cups heavy cream, chilled
- 2 cups chopped fresh strawberries
- cocoa powder, for dusting
- extra strawberries for garnish
- 1/2 cup sweet wine, for soaking cake
- 1/2 cup simple syrup
- Preheat the oven to 350F/177C and line a large baking sheet (13×18-inches) with parchment paper, leaving the sides ungreased. Prepare the sponge cake first: place the eggs and sugar into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are almost white in color, thick and voluminous. Next, add in the vanilla and coffee extracts and whisk again for 30 seconds.
- In a separate bowl, combine the flour, cocoa powder and baking powder and stir together. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly from the bottom of the mixing bowl after each addition; keep the eggs as fluffy as possible. Pour the prepared batter into your baking sheet and spread evenly to the edges. Bake in the preheated oven for 18 to 20 minutes, just until the top is set.
- Immediately after removing the cake from the oven, run a knife or spatula along the edge to release it from the pan. Using a sifter, dust the top of the cake lightly with additional cocoa powder. Lay a clean kitchen towel over the top of the cake, then gently invert it onto a cooling rack. Peel away the parchment paper and dust the second side of the cake with cocoa powder. While the cake is still hot, gently roll it into a tight log and set it onto a cool rack to cool completely (place into the freezer to cool quickly). Watch my video recipe to see how it’s done!
- Next, prepare the Nutella whipped cream. Place the softened butter and the Nutella into a mixer bowl and whisk for 2 to 3 minutes, until creamy, fluffy and well combined. Add in the chilled heavy cream (make sure it’s really cold!) and mix on medium speed for 30 seconds. Stop to scrape down the mixing bowl, then mix again on high speed for 1 to 1 1/2 minutes, just until stiff peaks form; do not overmix!
- Gently unroll the cooled cake and use a pastry brush to lightly soak the cake with sweet wine or simple syrup. Then spread the Nutella whipped cream evenly to the edges with an off-set spatula, reserving 1 cup for garnishing the top. Spread the chopped strawberries in an even layer over the frosting, then roll the cake back up gently but firmly the same way. Place a serving tray at the end of the cake roll to effortlessly roll the cake right onto the platter. Watch my video recipe to see how it’s done!
- Transfer the remaining frosting into a pastry bag; I used Ateco tip #829. Add dollops or swirls of cream on top of the cake and garnish with additional fresh strawberries. I recommend refrigerating the cake for at least an hour before enjoying. Keep the cake refrigerated when not enjoying.
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