Desserts

S’mores Swiss Roll

Name: S’mores Swiss Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsweetened cocoa powder; 1 cup marshmallow fluff; 1 cup graham cracker crumbs; 1/2 cup chocolate ganache (or melted chocolate); 1/2 cup mini marshmallows

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This S’mores Swiss Roll takes a light chocolate sponge and fills it with sweet marshmallow fluff, crunchy graham crumbs, and rich chocolate ganache. It smells of toasted cocoa and melted chocolate, and each slice gives you soft cake, gooey marshmallow, and a little crunch. If you enjoy rolling cakes, you might also like techniques from a classic chocolate swiss roll guide that shows the basics of handling a delicate sponge.

Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 slices
Difficulty Level: Medium

Nutrition Information

Calories per serving: 380 kcal (approx.)
Protein: 5 g
Carbohydrates: 50 g
Fat: 18 g
Fiber: 3 g
Sugar: 32 g
Sodium: 220 mg

Why Make This S’mores Swiss Roll

This roll is a fun, showy dessert that brings campfire flavors indoors. It looks impressive but stays simple to make. The cake is soft and airy, the marshmallow filling is sweet and pillowy, the graham crumbs add a toasty crunch, and the ganache gives a smooth chocolate finish. It’s great for parties, family desserts, or any time you want a nostalgic sweet with a twist.

How to Make S’mores Swiss Roll

You’ll make a thin chocolate sponge, roll it while warm to shape, then fill and chill so slices cut cleanly. Work gently when folding the dry ingredients and use a sugared towel to prevent sticking while rolling. Chill after assembling so the roll firms up for neat slices.

Ingredients:

3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup marshmallow fluff
1 cup graham cracker crumbs
1/2 cup chocolate ganache (or melted chocolate)
1/2 cup mini marshmallows

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a jelly roll pan (about 10×15 inches) and line it with parchment paper. Lightly sprinkle the parchment with sugar so the cake will not stick and will have a little crunch on the underside.

Step 2: Mixing

In a large bowl, beat the 3 eggs and 1 cup sugar until the mixture becomes thick, pale, and ribbon-like when the beaters lift (about 4–6 minutes with an electric mixer). Stir in 1 teaspoon vanilla extract. Sift together 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 cup cocoa powder. Gently fold the dry mix into the egg mixture in two batches, using a spatula and lifting motions so you don’t deflate the batter.

Step 3: Baking

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for about 15 minutes, or until the cake springs back when lightly touched and a toothpick comes out mostly clean. Do not overbake — the cake should stay flexible for rolling.

Step 4: Cooling and Rolling

Let the cake cool in the pan for 5 minutes. Place a clean kitchen towel on the counter and dust it with granulated sugar. Invert the warm cake onto the sugared towel and gently peel off the parchment. Starting at a short end, roll the cake and towel together tightly but gently. Let the rolled cake cool completely on a wire rack (about 30–40 minutes) so it holds its shape.

Step 5: Filling and Assembling

Unroll the cooled cake carefully. Spread 1 cup marshmallow fluff evenly over the cake, leaving a small border at the edges. Sprinkle 1 cup graham cracker crumbs over the fluff for texture. Drizzle 1/2 cup chocolate ganache or melted chocolate in a thin layer over the crumbs. Scatter 1/2 cup mini marshmallows on top.

Step 6: Final Rolling and Chilling

Roll the cake back up without the towel, using the towel to guide if needed. Wrap the roll gently in plastic wrap and chill in the refrigerator for at least 30 minutes to set. Before serving, trim the ends for neat slices and, if you like, warm a knife and wipe between cuts for cleaner slices.

How to Serve S’mores Swiss Roll

Slice into 1–1.5 inch pieces and serve chilled or slightly chilled. The roll pairs well with a scoop of vanilla ice cream, a drizzle of extra ganache, or a few toasted marshmallows on top for drama. Serve at parties, holidays, or a cozy dessert after dinner. The contrast of soft cake and gooey filling gives a pleasing mouthfeel.

How to Store S’mores Swiss Roll

Refrigerate: Store wrapped in plastic wrap or an airtight container for up to 4 days. Chilling keeps the marshmallow and ganache stable.
Freeze: Wrap tightly in plastic and then foil; freeze up to 1 month. Thaw overnight in the refrigerator before slicing.
Tip: Slice only before serving. Whole roll stays fresher longer than cut slices.

Expert Tips for Perfect S’mores Swiss Roll

Don’t overbeat after adding flour. Fold gently to keep the sponge airy.
Dust the towel with sugar to prevent sticking and add a touch of crunch. Powdered sugar can dissolve and make the towel sticky.
Roll when warm the first time — it sets the shape and prevents cracks.
If the cake cracks slightly when unrolling, a thin smear of extra marshmallow fluff on the interior will help mask and seal cracks.
Use room-temperature eggs for better volume when beating.
Warm your knife under hot water and wipe dry between slices for clean cuts through ganache and marshmallow.

Delicious Variations

Toasted Marshmallow Top: Use a kitchen torch to lightly toast mini marshmallows on the outside after assembling.
Peanut Butter S’mores Roll: Swap half the graham crumbs for crushed peanut butter cookies and add thin swirls of peanut butter into the marshmallow.
Nutty Crunch: Fold chopped toasted pecans or almonds into the graham crumbs for extra texture.
Raspberry Twist: Add a thin layer of raspberry jam under the marshmallow for a fruity contrast.
Dark Chocolate Version: Use dark chocolate ganache for a deeper, less sweet flavor.

Frequently Asked Questions

Q: Can I make the sponge ahead of time?
A: Yes. Bake and roll the sponge, then wrap it and refrigerate for up to 24 hours. Unroll, fill, and re-roll before serving. This keeps the sponge moist.

Q: My cake cracked when I unrolled it. What can I do?
A: Small cracks are normal. Spread a little extra marshmallow fluff to fill them, and don’t worry — once rolled and chilled, the cracks will be less visible.

Q: Can I use homemade marshmallow or melted marshmallows instead of marshmallow fluff?
A: Yes. Homemade marshmallow or melted marshmallows work, but fluff is easier to spread. If using melted marshmallows, cool slightly so they don’t make the cake soggy.

Q: How do I prevent the filling from leaking when I slice?
A: Chill the roll well (at least 30 minutes, preferably longer). Use a sharp knife warmed under hot water and wiped dry between cuts. Chill again if the filling seems too soft.

Q: Can I replace the graham crumbs with something else?
A: Absolutely. Use crushed cookies (biscuits), toasted nuts, or even crushed brownies for different textures and flavors.

Conclusion

This S’mores Swiss Roll is a playful, crowd-pleasing dessert that blends soft chocolate cake, pillowy marshmallow, crunchy graham crumbs, and rich ganache. It looks impressive but is straightforward to make with a few careful steps. For a related idea with toasted marshmallow frosting and extra chocolate detail, check out Chocolate Swiss Roll Cake with Toasted Marshmallow Frosting and borrow any techniques you like. Give this recipe a try — it’s a great way to bring a bit of campfire magic to your kitchen.