S’mores Swiss Roll

By Tyla | Last modified on Feb 14, 2026

Featured in: Desserts

Experience the nostalgic flavors of campfire s’mores with a delightful twist in this S’mores Swiss Roll. This elegant dessert transforms the classic combination of chocolate, marshmallow, and graham crackers into a stunning spiral of fluffy sponge cake filled with marshmallow cream and chocolate chips, then topped with rich chocolate ganache and toasted marshmallows.

Perfect for gatherings or a special treat, this Swiss roll delivers a soft, airy texture complemented by creamy filling and crunchy graham cracker crumbs, evoking cozy memories with every bite. The impressive presentation makes it a showstopper on any dessert table.

Why You’ll Love This Recipe

Combines beloved s’mores flavors in a sophisticated Swiss roll cake form.
Features fluffy marshmallow cream filling with mini chocolate chips for delightful texture.
Rich chocolate ganache topping adds decadence and is beautifully complemented by toasted marshmallows and graham cracker crumbs.

Ingredients

4 large eggs: Room temperature eggs ensure better volume when beaten, creating a light and airy sponge.
3/4 cup granulated sugar: Adds sweetness and helps stabilize the egg foam for a tender cake texture.
1 cup all-purpose flour, sifted: Provides structure to the sponge cake while remaining light.
1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
1/4 teaspoon salt: Balances sweetness and strengthens the batter.
2 cups marshmallow fluff: Creamy, sweet marshmallow base that creates the iconic s’mores filling.
1 cup heavy cream: Whipped to stiff peaks for a rich and stable filling texture.
1 cup mini chocolate chips: Adds melty bursts of chocolate throughout the marshmallow filling.
1 1/2 cups chocolate ganache: Silky ganache made from 8 oz chocolate and 1/2 cup cream, provides a luscious topping.
1 1/2 cups graham cracker crumbs: Adds a familiar crunch and authentic s’mores flavor for coating.
10 large marshmallows: Toasted on top for classic campfire presentation and flavor.
Powdered sugar: Used optionally to dust the cake before rolling, preventing sticking and adding a touch of sweetness.

Instructions

Preheat oven and prepare pan: Set oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper leaving an overhang for easy cake removal. Proper preparation ensures even baking and smooth cake release.
Whip eggs and sugar: Beat eggs and granulated sugar on high speed for 5–7 minutes until thick, pale, and roughly tripled in volume. This step is crucial for incorporating air, resulting in a fluffy sponge.
Fold in dry ingredients: Gently fold sifted flour, vanilla extract, and salt into the egg mixture using a rubber spatula to maintain airiness. Overmixing can deflate the batter and toughen the cake.
Bake the sponge cake: Pour batter evenly into the prepared pan and bake for 12–15 minutes until golden and the cake springs back when touched lightly. Avoid overbaking to keep the cake soft and pliable for rolling.
Roll cake to cool: Turn the warm cake onto a kitchen towel dusted with powdered sugar, then roll it up with the towel inside. Allow it to cool fully for about 30 minutes, shaping the roll and preventing cracks during filling.
Prepare filling: Combine marshmallow fluff and stiffly whipped heavy cream, then fold in mini chocolate chips gently. This creamy mixture balances sweetness and texture in the filling.
Fill and reroll cake: Unroll the cooled cake carefully, spread the filling evenly, then roll back without the towel to keep the shape intact. This layer creates the luscious center of the dessert.
Chill the rolled cake: Wrap the filled roll tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and shape firmly. Chilling enhances slicing and flavor melding.
Make and apply ganache: Heat cream until just simmering, pour over chopped chocolate, and whisk until smooth. Let it cool until thick enough to spread, then coat the Swiss roll completely with ganache for rich chocolate coverage.
Decorate and serve: Press graham cracker crumbs onto ganache, top with toasted marshmallows, then chill another 30 minutes before serving. Toast marshmallows carefully to avoid burning and achieve a golden finish.

You Must Know

Allow the sponge cake to cool fully before filling to prevent melting the marshmallow cream.
Monitor marshmallows when broiling as they can brown quickly and burn.
For thicker ganache, chill longer before spreading to ensure easier handling.

Storage Tips

Store the Swiss roll covered tightly in the refrigerator for up to 3 days to maintain freshness and firmness. Before serving, let it sit at room temperature for 10 minutes to enhance the creamy texture.

Serving Suggestions

Slice and serve chilled or slightly warmed with a scoop of vanilla ice cream or fresh berries for contrast. This dessert pairs wonderfully with a cup of coffee or hot cocoa to amplify s’mores nostalgia.

Professional Tips

Use room temperature eggs for better volume and lighter sponge texture.
Gently fold ingredients to preserve air bubbles critical for cake rise.
Chill the roll tightly wrapped to maintain its shape and ease slicing.

FAQs

Can I make this Swiss roll ahead of time?: Yes, it can be made a day ahead and refrigerated. This helps the flavors meld and makes slicing easier.
Can I substitute homemade marshmallow for marshmallow fluff?: Homemade marshmallow cream can be used if spreadable, but fluff is preferred for consistency and ease.
How do I prevent cracks when rolling the cake?: Roll the cake while warm with a kitchen towel to shape it; cool fully before unrolling to fill.
What type of chocolate is best for the ganache?: Use good quality semi-sweet or bittersweet chocolate for rich flavor and smooth texture.
Can I use regular-sized chocolate chips instead of mini?: Mini chips distribute more evenly and melt better within the filling, but regular chips can be used if chopped finely.