Copycat Recipe: Swiss Roll Snack Cakes

Swiss Roll Snack Cakes

With this copycat Swiss roll snack cakes recipe, you can make your favorite store-bought snack at home, and trust me, they’re even better homemade. Perfect for lunchboxes, after-school snacks, or a sweet indulgence, these Swiss rolls are sure to become a family favorite.

Did you know this recipe just happens to be dairy free? Check out all of our delicious Dairy Free Recipes!

Easy Homemade Swiss Roll Snack Cakes | Make your own Swiss roll snack cakes at home with this easy copycat recipe. Perfect for satisfying your sweet tooth with a classic, chocolatey treat!

Why You’ll Love This Recipe

• Nostalgic Flavor: Brings back the classic taste of store-bought Swiss rolls, with a homemade twist.
• Simple Ingredients: Uses pantry staples you likely already have on hand!
• Dairy-Free: Enjoy all the deliciousness without the dairy, making it suitable for those with lactose intolerance or dairy allergies.
• Kid-Friendly: Perfect for lunchboxes, after-school snacks, or a sweet treat the whole family will enjoy.
• Perfect Texture: Soft, spongy cake wrapped around a creamy filling, just like the original.
• Great for Sharing: Make a batch and share with friends, or keep them all to yourself—no judgment here!

Copycat Swiss Roll Cake Recipe | Recreate the iconic Swiss roll cake with this simple homemade recipe. Enjoy a soft chocolate sponge filled with creamy goodness!

Ingredients and Substitutions

• Duncan Hines Dark Chocolate Fudge Cake Mix: This mix forms the base of your Swiss rolls. Use any similar chocolate cake mix if you can’t find Duncan Hines. Just make sure it’s dairy-free if needed!
• Required Ingredients from the Box: Follow the instructions on the cake mix box for additional ingredients like eggs, water, and oil. Check labels to ensure they align with your dietary preferences.
• Crisco Shortening: Used for creating a smooth and stable filling. You can substitute with softened butter (or a combination of shortening and butter) if preferred.
• Marshmallow Fluff: This adds the classic flavor and creamy texture to the filling. 
• Powdered Sugar: Adds sweetness and structure to the filling. 
• Semi-Sweet Chocolate Chips: I like to use Wegman’s brand because they are dairy free and affordable, but feel free to use any other brand of semi-sweet chocolate chips that you prefer.
• Coconut Oil: Adds smoothness and the correct viscosity to the chocolate coating. It also helps it set properly and quickly. 

Two Ways to Assemble and Coat Your Swiss Roll Snack Cakes

Method 1: Classic Cake Rolls (Pictured Below)

STEP 1 – Bake the Cake: Follow the recipe to bake the cake in a thin, even layer.

STEP 2 – Roll the Cake While the Cake is Warm:

1. Once the cake is baked and still warm, place it on a clean kitchen towel dusted with powdered sugar.
2. Starting from one short end, gently roll the cake up with the towel (this helps shape the cake and prevent cracking later).
3. Let the rolled cake cool completely in the towel.

STEP 3 – Unroll and Cut: Once the cake is cooled, carefully unroll it. Cut the cake into smaller sections.

STEP 4 – Frost and Re-Roll: Spread frosting over each section and gently re-roll them into individual rolls. Wrap each roll tightly in plastic wrap and freeze to set.

STEP 5 – Coat with Chocolate: After freezing, coat each roll in the chocolate mixture and let it set.

Note: This method gives you the classic Swiss roll look with the signature swirl in the middle. While this approach is traditional, it can be a bit tricky and time-consuming.

DIY Swiss Roll Snack Cakes | Skip the store-bought version and make these DIY Swiss roll snack cakes at home. Delicious and nostalgic!

Method 2: Simplified Assembly (No Swirl)

STEP 1 – Bake the Cake: Bake the cake in a thin layer, just like in the classic method.

STEP 2 – Flatten the Cake: While the cake is still warm from the oven, use oven mitts and your hands to flatten it. 

STEP 3 – Frost the Whole Cake: Once the cake has cooled, flatten it again with the rolling pin. Then, spread frosting evenly across the entire cake.

STEP 4 – Cut and Layer: Cut the frosted cake into strips. Stack 3 strips on top of each other to create thicker layers.

STEP 5 – Shape and Freeze: Roll each set of layered strips in plastic wrap, shaping them into a cylinder as you wrap. Place the rolls in the freezer to set.

Coat with Chocolate: Once frozen, coat each roll in the chocolate mixture and let it set.

Note: This method is much easier and less frustrating, giving you the same delicious results without the hassle.

Best Copycat Swiss Roll Recipe | Looking for the best copycat Swiss roll recipe? This homemade version tastes just like your favorite snack cake, only better!

Variation Possibilities 

• Flavor the Cake: Swap out the chocolate cake mix for a different flavor like vanilla, strawberry, or red velvet. Each will bring a new twist to the classic treat.
• Different Fillings: Try using different fillings like peanut butter, Nutella, or a flavored buttercream. You can also mix in crushed cookies, berries, or sprinkles for added texture and flavor.
• Decorate the Coating: Add a decorative touch by drizzling white chocolate, adding crushed nuts, or sprinkling on coconut flakes or colored sugar before the chocolate coating sets.
• Seasonal Twists: Infuse the filling with seasonal flavors like pumpkin spice, peppermint, or cinnamon for a festive touch during the holidays.
• Mini Rolls: Make mini versions by cutting smaller strips before rolling. These bite-sized treats are perfect for parties or portion control.
• Layered Cake: Instead of rolling, turn the recipe into a layered cake by stacking the cake and filling in alternating layers, then frosting the outside like a traditional cake.

Homemade Swiss Rolls Recipe | Enjoy the classic taste of Swiss rolls with this easy homemade recipe. A fun and delicious treat the whole family will love!

Continue to Content

Copycat Recipe: Swiss Roll Snack Cakes

Yield: 12

Prep Time: 45 minutes

Cook Time: 25 minutes

Freeze Time: 12 hours

Total Time: 13 hours 10 minutes

Make your own delicious copycat Swiss rolls at home with this easy recipe. Perfect for dessert, snack time, or anytime!

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Ingredients

Cake

• 1 box Duncan Hines Dark Chocolate Fudge Cake Mix (or any dairy-free chocolate cake mix)
• Ingredients listed on the cake mix box (typically water, eggs, and oil)

Filling

• 3/4 cup Crisco shortening
• 12-13 ounces marshmallow fluff
• 1 /2 - 1 cup powdered sugar

Chocolate Coating

• 2 cups semi-sweet chocolate chips
• 2 tablespoons coconut oil

Instructions

Step 1: Bake the Cake

1. Preheat Oven: Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 180°C).
2. Prepare the Cake Mix: Follow the instructions on the cake mix box to prepare the batter.
3. Bake the Cake: Pour the batter into a greased and lined 10x15-inch jelly roll pan, spreading it evenly. Bake according to the box instructions (typically 20-25 minutes) or until a toothpick inserted into the center comes out clean.
4. Cool Slightly: Let the cake cool for a few minutes, but it should still be warm for the next step.

Step 2: Rolling the Cake (Two Methods)

Method 1: Classic Cake Rolls (with Swirl)

1. Roll the Warm Cake: While the cake is still warm, place it on a clean kitchen towel dusted with powdered sugar. Starting from one short end, gently roll the cake up with the towel to form a spiral. Let it cool completely in this rolled shape.
2. Unroll and Frost: Once cooled, unroll the cake carefully. Spread the prepared filling (see below) over the entire surface of the cake.
3. Cut and Re-Roll: Cut the frosted cake into sections, about 3 inches wide. Roll each section back up to form individual Swiss rolls.
4. Wrap each roll in plastic wrap and freeze overnight.

Method 2: Simplified Assembly (No Swirl)

1. Flatten the Cake: While the cake is still warm, gently press it down with a rolling pin to flatten it. Let it cool completely.
2. Frost the Cake: Once cooled, flatten the cake again with a rolling pin. Spread the prepared filling (see below) evenly over the entire surface.
3. Cut and Layer: Cut the frosted cake into strips, about 3 inches wide. Stack 3 strips on top of each other.
4. Shape and Freeze: Roll each set of layered strips in plastic wrap, shaping them into a cylinder as you wrap. Freeze overnight.

Step 3: Prepare the Filling

1. Cream Shortening: In a large mixing bowl, beat the Crisco shortening until smooth and creamy.
2. Add Marshmallow Fluff: Add the marshmallow fluff and beat until well combined.
3. Incorporate Powdered Sugar: Gradually add the powdered sugar, beating until the filling is smooth and fluffy. The amount of sugar you add will depend on your taste preference. Sample the filling after adding 1/2 cup. Continue to increase a little at a time until you reach the desired sweetness and consistency.

Step 4: Chocolate Coating

1. Melt Chocolate and Coconut Oil: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
2. Coat the Rolls: Dip each frozen Swiss roll into the melted chocolate, covering it completely. Let excess chocolate drip off, then place the roll on a parchment-lined baking sheet.
3. Set the Coating: Allow the chocolate coating to set completely at room temperature. Some condensation may form, but just leave it alone and allow it to evaporate.

Notes

Frequently Asked Questions

1. Can I use a different cake mix?

Absolutely! While Duncan Hines Dark Chocolate Fudge Cake Mix is recommended, you can use any chocolate cake mix you prefer. Just make sure it’s dairy-free if that’s important to you.

2. What if I don’t have a jelly roll pan?

If you don’t have a 10x15-inch jelly roll pan, you can use a 9x13-inch baking pan. Keep in mind that the cake will be slightly thicker and may need a few extra minutes in the oven.

3. How can I make this recipe gluten-free?

To make these Swiss rolls gluten-free, simply use a gluten-free chocolate cake mix and ensure all other ingredients, like the powdered sugar and marshmallow fluff, are gluten-free.

4. Can I substitute the Crisco shortening in the filling?

Yes, you can substitute Crisco shortening with another vegetable shortening or even dairy-free margarine. However, the texture and stability of the filling might change slightly.

5. What’s the best way to store these Swiss rolls?

Store the Swiss rolls in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. Thaw in the fridge or at room temperature before serving.

6. How do I keep the cake from cracking when rolling?

Rolling the cake while it’s still warm helps prevent cracking. Rolling it in a powdered sugar-dusted towel also helps. If you’re still having trouble, try the simplified method that doesn’t require rolling.

7. Can I add other flavors to the filling?

Yes! You can add extracts like vanilla, peppermint, or almond to the filling for different flavors. You can also mix in crushed cookies, berries, or chocolate chips for extra texture.

8. What if I don’t have coconut oil for the chocolate coating?

You can substitute the coconut oil with another neutral oil, like vegetable or canola oil. Alternatively, you can skip the oil, but the chocolate may not be as smooth or shiny.

9. Is the swirl necessary for the Swiss rolls?

The swirl is traditional, but it’s not necessary. The simplified method without the swirl gives you the same delicious taste with less effort.

10. Can I decorate the Swiss rolls?

Definitely! You can drizzle melted white chocolate, add sprinkles, crushed nuts, or coconut flakes to the chocolate coating before it sets for a festive touch.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1717Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 648mgCarbohydrates: 377gFiber: 3gSugar: 268gProtein: 10g

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