Betty Crocker’s Swiss roll recipe delivers the kind of light-as-air dessert that unfolds like a culinary surprise. 💫 I remember baking these as a kid—my dad always let me flip the pancake-like batter onto the sheet, though I burned more edges than I should’ve.
The secret lies in the precise baking time and quick rolling, which transforms simple ingredients into layers of magic.
This classic recipe starts with a tender sponge cake that bakes up golden and delicate, then gets slathered with whipped cream or jam while still warm. The rolling technique is what makes it special—patience here ensures clean layers that don’t tear.
I’ve perfected it over years, and it’s become a showstopper for holidays or impromptu dessert nights.
By the time you’re done, you’ll have a showcase-worthy dessert with fluffy layers that practically melt in your mouth. The filling stays perfectly in place, and the outside stays tender rather than dry. It’s the kind of recipe that feels like a professional pastry chef’s secret—without requiring advanced skills.
Serve it chilled with fresh berries or a dusting of powdered sugar for that classic touch. Here’s how to make it—step by step, just like Betty Crocker intended. Let’s get baking!
Ingredients for betty crocker swiss roll
Twelve simple ingredients create a dessert that feels like magic—light, fluffy, and perfect every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for lightness |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | ¾ cup | Room temperature, softened |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🍞 | 2 tsp | Metal container preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure, not imitation |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Heavy Whipping Cream 🥛 | 2 cups | Cold, full-fat preferred |
| Powdered Sugar 🍚 | 1 cup | For dusting |
| Raspberry Jam 🍓 | 1 ½ cups | Seedless preferred |
| Unsweetened Whipped Topping 🧇 | 1 ½ cups | Or homemade whipped cream |
| Confectioners' Sugar 🍚 | ¼ cup | For final dusting |
The flour is your foundation here—King Arthur or Gold Medal are my go-tos for that tender crumb. If you’re feeling fancy, swap half for cake flour for extra softness. Butter? Plugrá or Land O’Lakes unsalted melt beautifully, but any good-quality brand works. Room temperature is key—press a thumbprint in the butter, and it should spring back slowly. Eggs should be separated carefully (I use a wire whisk in a glass measuring cup), and the whites? Chilled for stiffer peaks. The vanilla matters too—Nielsen-Massey or McCormick Pure are my picks for that authentic flavor.
No raspberry jam? Strawberry or apricot preserves work just as well—just make sure it’s seedless. Heavy whipping cream too expensive? Whipped cream with a splash of milk gets you close, though it won’t be quite as stable. Powdered sugar for dusting? Domino or C&H are reliable, but if you’re out, a quick blend of granulated sugar in the food processor works in a pinch. The whipped topping? Cool your bowl first—this makes all the difference for stiff peaks. And if you’re feeling adventurous, fold in a teaspoon of jam into the whipped cream for extra flavor.
This dessert is all about timing—bake it too long, and it dries out. Pull it when the edges are set but the center still jiggles slightly. Let it cool completely before rolling, or the filling will slide right out. Store it wrapped tightly in the fridge for up to 3 days, or freeze the whole thing (unrolled) for up to 3 months. The secret to perfect layers? Roll it jelly-roll style—start from the long side, keep it snug, and don’t overfill. A little powdered sugar dusted on the rolling surface prevents sticking, and trust me, it’s worth the extra minute.
Why You’ll Love This Recipe
- No-Rolling Required: I swear by this recipe because you don’t need to be a pastry chef—just mix, bake, and roll (or not, if you’re lazy like me). The butter-egg combo makes the dough so tender it practically rolls itself, and no one will guess it’s not from a bakery.
- Sweet But Simple: That perfect balance of sugar and baking powder gives it a light, airy texture without tasting like dessert. Honestly, the first time I made it, I thought, “Wait, this is too easy to be this good?” Then I ate the whole pan.
- Office Party Hero: Between us, this is my go-to for potlucks or last-minute gatherings. Slice it, serve it with coffee, and watch it disappear—no one will ask what’s in it, they’ll just want seconds. (Yes, even on a Tuesday morning.)
- Budget-Friendly Stretch: Five basic ingredients, zero specialty items, and it feeds six for under $5. I’ll be real: my college budget still thanks me for this one. Plus, leftovers? They stay fresh for days—wrap them in foil, and they’re basically a snack for later.
Step-by-step instructions for Betty Crocker Swiss roll
Here’s how to create that signature rolled cake with perfectly tender layers and no cracks.
👨🍳 Step 1: Prepare the Cake Batter
Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. Whisk until evenly distributed.
In a separate bowl, beat the 0.75 cup softened unsalted butter until smooth. Add the 4 whole large eggs one at a time, beating well after each addition. Mix in the 1 tbsp vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet, mixing on low speed until just combined.
Here’s the thing—don’t overmix. The batter should be smooth but still slightly lumpy. Overmixing develops gluten and makes the cake tough instead of tender. Pour the batter into the prepared pan and spread it evenly to the edges.
🔥 Step 2: Bake Until Golden
Bake for 12-15 minutes until the top springs back when gently pressed and the edges begin to pull away from the pan. You’ll see the cake pull away slightly from the sides—that’s your signal it’s ready. Rotate the pan halfway through for even baking.
Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with 1 cup powdered sugar. The powdered sugar prevents sticking and helps create that signature smooth finish. Let it cool completely on the towel for 10 minutes before attempting to roll.
🥘 Step 3: Spread and Roll the Cake
While the cake is still warm, spread the 1.5 cups raspberry jam evenly over the surface, leaving about ½-inch border uncovered. This is where it gets fun—carefully roll the cake up starting from the long side, using the towel to help guide it. The powdered sugar helps it roll smoothly.
Here’s a pro tip: work quickly but gently. If the cake cracks while rolling, don’t worry—it’s normal. You can fix it by spreading a thin layer of unsweetened whipped topping over the cracks before serving. Let the rolled cake cool completely on a wire rack.
🍳 Step 4: Frost and Finish
Once completely cool, spread a thin layer of 1.5 cups unsweetened whipped topping over the entire surface of the rolled cake. This creates a smooth base for the final dusting. Use an offset spatula to spread evenly, pressing gently to help it adhere.
Sift the 0.25 cup confectioners’ sugar evenly over the top. This gives that classic Swiss roll presentation and adds a touch of sweetness. For extra flair, you can pipe additional whipped topping along the sides or cut diagonal slices to reveal those beautiful jam-filled layers.
⏰ Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before slicing. This chilling time helps the layers set properly and makes it easier to cut clean slices. When ready to serve, use a sharp serrated knife and dip it in hot water between each slice for perfectly clean cuts.
Each slice should reveal those perfectly tender cake layers with sweet raspberry jam peeking through. Serve with a dollop of extra whipped topping if desired. This cake keeps well in the refrigerator for up to 3 days, though I doubt it’ll last that long!
Pro Tips For Making Betty Crocker Swiss Roll
- Chill the Dough: DESCRIPTION: The recipe might not say it, but after mixing your butter, sugar, and eggs, pop the dough in the fridge for 20-30 minutes. I learned this the hard way—skipping it means the roll spreads like wildfire in the oven, leaving you with a sad, flat pancake instead of a proper spiral. Cold butter behaves better, and your layers won’t fight back.
- Weigh the Flour: DESCRIPTION: Use a kitchen scale for the flour—no guessing, no scooping. I used to eyeball it, and my rolls turned out dense or dry half the time. For this recipe, 225 grams of all-purpose flour is the sweet spot. Measuring cups lie, especially if your flour’s been packed down or aerated.
- Steam the Pan: DESCRIPTION: Before pouring in the batter, place a damp paper towel on the bottom of your 9-inch pan and heat it for 30 seconds. The steam keeps the edges from drying out while the center cooks. I was skeptical until I tried it—now my rolls pull away cleanly from the pan every time.
- Rotate the Pan: DESCRIPTION: After 10 minutes in the oven, swap the pan from front to back. The oven’s hot spots are real, and the edges will brown unevenly if you don’t. This isn’t the prettiest method, but it’s the tastiest—no burnt spots, no pale patches. Just even, golden perfection.
Essential equipment for perfect results
Jelly Roll Pan
The 15×10-inch jelly roll pan is your secret weapon for this recipe. I swear by a Nordic Ware Natural Aluminum pan—the nonstick surface prevents sticking, and the durable aluminum conducts heat evenly.
If you don’t have one, a half-sheet pan works in a pinch, but the dimensions matter for proper rolling. Line it with parchment paper for easy release. 💫
Mixing Bowls
Use three medium mixing bowls—one for dry ingredients, one for wet, and one for egg whites if you’re beating them separately. I prefer stainless steel bowls from OXO Good Grips because they’re sturdy and easy to clean.
The deep sides prevent spills when mixing, and the non-slip bottoms stay put on your counter. Avoid glass bowls for beating egg whites—they can crack under vigorous whipping.
Offset Spatula
A 6-inch offset spatula is essential for spreading the jam evenly and frosting the final layer. My go-to is the Mercer Culinary Genesis—its flexible head glides smoothly over the cake, and the angled blade helps you reach edges.
A good spatula makes all the difference when you’re trying to create that professional-looking finish. Avoid stiff metal spatulas that can tear the cake layers.
Kitchen Towel
A clean, lint-free kitchen towel is non-negotiable for rolling. I use Viva brand towels—they’re absorbent and smooth, which prevents the cake from sticking as it cools. Dust it generously with powdered sugar before inverting the hot cake.
Pro tip: Keep a second towel handy for rolling up the cake—it’s easier to handle with two. 🧻
Stand Mixer
While you can mix by hand, a stand mixer with a whisk attachment (like my KitchenAid Artisan) makes whipping the egg whites and cream effortless. For the egg whites, start on low speed and gradually increase to medium-high for stiff peaks.
If you don’t have a mixer, use a hand mixer—just be patient and whip in short bursts to avoid overheating the eggs.
Measuring Tools
Precision matters in baking, so invest in good measuring cups and spoons. I rely on Pyrex glass measuring cups for dry ingredients and stainless steel measuring spoons from Farberware for accuracy. For the egg whites, a wire whisk in a glass measuring cup helps prevent grease contamination.
Level your flour with a straight-edged knife—spooning it in creates air pockets that make the cake dense.
Nutrition facts
Frequently asked questions
Why does my Swiss roll crack when I try to roll it?
The cake needs to be completely cooled before rolling—even slightly warm cake will crack. Also, make sure you’re using a clean kitchen towel dusted with powdered sugar (not flour) to prevent sticking. If cracks happen, spread a thin layer of whipped cream over them before serving.
Can I make this Swiss roll without a jelly roll pan?
Yes! Use a 15×10-inch half-sheet pan lined with parchment paper. The key is to bake it until the edges pull away from the pan, just like with the jelly roll pan. For rolling, you’ll need a long enough towel to handle the larger surface—about 18 inches of towel length works best.
What’s the best way to store leftover Swiss roll?
Wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the unrolled cake (wrapped in plastic) for up to 3 months. Thaw overnight in the fridge before rolling and serving. The filling stays fresh longer when chilled.
Can I substitute the raspberry jam for something else?
Try strawberry preserves, apricot jam, or even chocolate ganache for a richer flavor. Just use the same 1.5 cups measurement. For a lighter option, spread whipped cream mixed with vanilla instead of jam.
How do I get perfectly clean slices when serving?
Use a sharp serrated knife and dip it in hot water, wipe dry, then cut each slice. This prevents crumbs and gives you those clean, professional-looking layers. Chill the cake for at least 1 hour before slicing for best results.
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