This Nutella cake roll is a light, soft and fluffy Italian roll cake filled with creamy Nutella and gently rolled into a perfect swirl, then topped with whipped cream and fresh berries.
It's one of the most loved homemade desserts, both in Italy and abroad, because it's simple, quick and always impressive on the table.
The base is a thin and elastic sponge sheet, very similar to the classic pasta biscuit used in many Italian pastries. It bakes in just a few minutes and rolls beautifully without cracking, which makes it ideal for this kind of dessert. Once out of the oven, it is spread with a generous layer of chocolate hazelnut cream and rolled while still warm to create that iconic spiral.
For the filling you can use traditional Nutella, which gives a sweet and familiar chocolate flavor, or choose an Italian-style gianduia hazelnut chocolate spread such as Venchi or Caffarel for a richer, more refined taste.
The secret to getting a clean swirl that holds its shape when sliced is to let the roll rest in the refrigerator, tightly wrapped in plastic wrap, for at least one hour. This helps the sponge set, the filling firm up slightly and the whole cake stay neat and easy to cut.
Follow this step-by-step Nutella cake roll recipe and you’ll have a soft, gorgeous Italian roll cake ready in no time – the best Nutella Swiss roll you have ever made at home.
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Ingredients
Prep Time: 30 Min | Cook Time: 6 Min | Chilling Time: 1 Hour | Servings: 8
For The Cake Roll
- 100 g (about ¾ cup) all-purpose flour
- 130 g (⅔ cup) granulated sugar
- 4 medium eggs
- 50 ml (3 ½ tablespoons) whole milk
- ½ teaspoon baking soda
- 250 g (about 9 oz) of gianduia hazelnut chocolate spread, such as Nutella, Venchi, Caffarel or your favorite brand
For Decoration
- 100 g (about 3.5 oz) whipped cream
- Unsweetened cocoa powder
- Fresh berries
Kitchen Tools and Equipment
To make a perfect Nutella cake roll, a few reliable tools make all the difference.
STAND MIXER: The first is a stand mixer, which helps whip the eggs and sugar until light and airy. Any brand will work, although I like using my KitchenAid because it is sturdy, versatile and ideal for many recipes, not just desserts.
BAKING PAN: For the sponge sheet, you will need a large baking pan since the cake must be thin and wide. The quantities in this recipe are designed for a 28 x 38 cm pan, or 11 x 15 inches.
SPATULA: A good spatula is also essential. It allows you to fold the batter gently and spread it evenly on the pan, which helps the cake bake uniformly. A simple, flexible silicone spatula works perfectly.
Instructions
Step 1) - Place the flour in a bowl and add the baking soda. Sift everything together and set aside.
Step 2) - Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar for 15 to 20 minutes. It may seem long, but this step is essential to create a light, airy sponge that rolls without cracking.
Step 3) - When the eggs are pale, thick and very foamy (this will not happen before about 15 minutes), pour in the cold milk. Mix briefly on low speed, just until combined, then turn off the mixer.
Step 4) - Add the sifted flour a little at a time. Fold it in very gently with a spatula, using slow circular movements from the bottom up, until fully incorporated. The batter should stay fluffy and smooth, without lumps.
Line a 28 x 38 cm (11 x 15 inch) baking pan with parchment paper and pour the batter inside.
Step 5) - Spread the mixture gently with the spatula so it covers the entire surface in an even layer.
Step 6) - Bake in a preheated oven (no fan) at 220°C (430°F) for about 6 minutes, or until the top is lightly golden.
The sponge should remain soft and flexible.
Step 7) - Remove the pan from the oven and immediately flip the sponge onto a clean, slightly damp kitchen towel dusted with sugar. This prevents sticking and helps with rolling.
Carefully peel off the parchment paper.
Step 8) - Roll the sponge up inside the towel while it is still warm. Let it cool wrapped like this for a few minutes.
Step 9) - When the sponge has reached room temperature, unroll it gently. Spread a generous layer of Nutella (or the gianduia hazelnut cream you prefer) over the entire surface, leaving a 2 cm (1 inch) border on all sides. Roll it back up tightly.
Step 10) - Wrap the Nutella Swiss roll snugly in plastic wrap and refrigerate for about 1 hour. This resting time helps the roll firm up and makes slicing much easier.
How to Decorate a Cake Roll
There are many ways to decorate a cake roll. A simple dusting of powdered sugar or cocoa powder works beautifully.
For a more elegant look, this is the method I recommend:
Step 11) - Place the Nutella roll on a serving tray (a stainless-steel tray looks especially nice). Spread a generous layer of whipped cream over the entire roll using a spatula. Then run the tines of a fork along the length of the roll to create decorative lines.
NOTE: Homemade or store-bought whipped cream both work well
Dust lightly with cocoa powder and top with fresh berries. Chill the roll a little longer in the refrigerator, then slice and serve.
Storage
Keep the Nutella cake roll in the refrigerator, tightly wrapped in plastic wrap or placed in an airtight container. It will remain soft and fresh for up to 3 days. For the best texture, slice it only right before serving so the edges do not dry out.
You can also freeze the undecorated roll. Wrap it well in plastic wrap and then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before decorating.
Make-Ahead
This dessert is perfect for preparing ahead of time. You can assemble the roll completely (without the whipped cream decoration) and refrigerate it up to 24 hours in advance. Chilling helps the sponge set and the swirl stay neat and compact.
If decorating with whipped cream and berries, add them just before serving to keep the finish fresh and fluffy.
For longer planning, freeze the undecorated roll, thaw overnight, then decorate right before bringing it to the table.
Tips
- Whip the eggs long enough. Beating the eggs and sugar for 15 to 20 minutes is the key to a soft and elastic sponge that rolls without cracking. Don’t rush this step.
- Fold gently. When adding the flour, use slow, upward movements with a spatula. This keeps the batter airy and prevents the sponge from becoming dense.
- Roll the sponge while warm. Rolling it immediately after baking helps it keep its shape later and prevents breakage.
- Use room-temperature Nutella. A soft, spreadable filling makes it easier to create an even swirl.
- Chill before slicing. Refrigerating the roll for at least one hour helps the filling firm up and gives you clean, neat slices.
- Make it festive. For a holiday version, add cocoa-dusted whipped cream, berries or even little chocolate curls.
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Recipe Card
Nutella Cake Roll (Soft and Fluffy Italian Roll Cake)
Ingredients
For The Cake Roll
- 100 g all-purpose flour - about ¾ cup
- 130 g granulated sugar - ⅔ cup
- 4 medium eggs
- 50 ml whole milk - 3 ½ tablespoons
- ½ teaspoon baking soda
- 250 g gianduia hazelnut chocolate spread - about 9 oz - such as Nutella, Venchi, Caffarel or your favorite brand
For Decoration
- 100 g whipped cream - about 3.5 oz
- unsweetened cocoa powder
- fresh berries
Instructions
- Place the flour in a bowl and add the baking soda. Sift everything together and set aside.
- Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar for 15 to 20 minutes. It may seem long, but this step is essential to create a light, airy sponge that rolls without cracking.
- When the eggs are pale, thick and very foamy (this will not happen before about 15 minutes), pour in the cold milk. Mix briefly on low speed, just until combined, then turn off the mixer.
- Add the sifted flour a little at a time. Fold it in very gently with a spatula, using slow circular movements from the bottom up, until fully incorporated. The batter should stay fluffy and smooth, without lumps.
- Line a 28 x 38 cm (11 x 15 inch) baking pan with parchment paper and pour the batter inside.
- Spread the mixture gently with the spatula so it covers the entire surface in an even layer.
- Bake in a preheated oven (no fan) at 220°C (430°F) for about 6 minutes, or until the top is lightly golden.
- Remove the pan from the oven and immediately flip the sponge onto a clean, slightly damp kitchen towel dusted with sugar. This prevents sticking and helps with rolling.
- Carefully peel off the parchment paper.
- Roll the sponge up inside the towel while it is still warm. Let it cool wrapped like this for a few minutes.
- When the sponge has reached room temperature, unroll it gently. Spread a generous layer of Nutella (or the gianduia hazelnut cream you prefer) over the entire surface, leaving a 2 cm (1 inch) border on all sides. Roll it back up tightly.
- Wrap the Nutella Swiss roll snugly in plastic wrap and refrigerate for about 1 hour. This resting time helps the roll firm up and makes slicing much easier.
- Place the Nutella roll on a serving tray (a stainless-steel tray looks especially nice). Spread a generous layer of whipped cream over the entire roll using a spatula. Then run the tines of a fork along the length of the roll to create decorative lines.
- Dust lightly with cocoa powder and top with fresh berries. Chill the roll a little longer in the refrigerator, then slice and serve.
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