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With only 4 ingredients, this Swiss Cake made with Swiss Cake Rolls becomes a tasty and indulgent no-bake lush cake recipe that you will fall in love with.

Slice of Swiss Cake on patterned plate topped with slice of a swiss cake roll

I love Swiss Cake Rolls. They were one of those snacks that I loved as a kid. I couldn’t get enough. Now, as an adult, I still love them just the same, so I came up with this epic Swiss Cake using them.

There is something about those little swiss roll snack cakes that are just tasty and nostalgic and knowing me, you know that I had to make something using them.

Looking back, I probably had that fluffy sponge cake at least a couple times a week as a kid. So why not have the same type of cake in a homemade version?

Enter this Swiss Cake Roll Lush Cake. Layers of Swiss Cake Rolls, pudding, and whipped cream filling make this no-bake dessert absolutely addictive.

Chocolate overload but not too sweet, just the perfect amount of flavors. It’s pretty much just a giant Swiss Roll recipe, so trust me if you are already a fan of light chocolate sponge cake, you’ll love this.

It will instantly remind you of that Little Debbie chocolate cake roll we all know and love. With this great recipe, you’ll love it even more!

I love desserts that are easy and use minimal ingredients. This Swiss Cake is just that—four ingredients that really only require layering. You really can’t go wrong.

Some of my other favorite no bake desserts that we have on our site include: No Bake Oreo Pie, No Bake Cherry Cheesecake and No Bake Almond Joy Cookies!

Overhead photo of slice of Swiss Cake on patterned plate

WHY THIS RECIPE WORKS:

  1. With super easy and readily available ingredients (like your favorite swiss log cake), this comes together quickly.
  2. The different layers make a great contrast in flavor for this cake – no jelly roll pan needed!
  3. It is a no-bake, so it is a fun and quick recipe you can whip up. No need for cake batter in this chocolate swiss roll cake!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Instant chocolate pudding mix
  • Whole milk
  • Cool whip
  • Swiss cake rolls
Ingredients needed to make a Swiss Cake

HOW TO MAKE SWISS CAKE:

  1. First thing is to place the pudding mix and cold milk in a large bowl, whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes. 
  2. Spread 1/4th of the cool whip on the bottom of a 9×13 baking dish. 
  3. Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the prepared pan, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
  4. In a medium-sized bowl, stir together another 1/4th of the cool whip with ⅓ of the chocolate pudding until smooth. 
  5. Spoon this on top of the swiss rolls and smooth out the top. 
  6. Add another layer of swiss rolls, cut side up. Gently press them down.
  7. Add the remaining chocolate pudding on top and smooth it out.
  8. Lastly add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down. 
  9. Place on top of the cake the remaining cool whip, and smooth it out. 
  10. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight. 
  11. Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them. 

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Since this has multiple layers and different textures, we like to chill this for at least 6 hours minimum.

If you have time to chill it overnight the better!

It lets the flavors marry and really ensures that this cake will hold together nicely.

For this recipe I really do recommend chocolate pudding, it really fits with the flavor of the Swiss Cake Rolls themselves and since it alternates with the whipped topping it balances nicely.

You will be mixing some of the chocolate pudding with whipped topping so it makes that layer a little less chocolate flavored.

You will have a variety of layers and flavors which really makes this dessert amazing.

Fork holding up bite from Swiss Cake

This swiss roll cake recipe can certainly stand some upgrades. Things like cocoa powder and fresh fruits!

  • Chocolate ganache: Drizzle this rich topping for a decadent finish, enhancing the chocolatey cake profile.
  • Strawberry jam: Introduce a layer between Swiss rolls to infuse a light fruit flavor, perfect for a spring or summer dessert.
  • Crushed nuts: Add almonds or pecans between layers or on top for a crunchy texture that contrasts the soft sponge of the rolls.
  • Caramel drizzle: Incorporate a sweet, sticky layer over the fluffy whipped cream for a luxurious twist.
  • Mini chocolate chips: Sprinkle these over the top or within layers to intensify the chocolate experience.
  • Shaved chocolate: Use dark or milk chocolate shavings as a garnish to elevate the visual appeal.
  • Fresh berries: Strategically place raspberries or blueberries on top for a burst of freshness and color.
  • Powdered sugar: Dust lightly over the final layer for a classic and elegant finish.
  • Coffee liqueur: Blend a small amount into the pudding to create a mocha-flavored layer, appealing to adults.
  • Toasted coconut flakes: Sprinkle on top for a subtle tropical flavor and added texture.

Let me know if you think this is the perfect swiss roll cake recipe. Make sure you get the kids involved!

  • Sugar-free pudding mix: Use this for a lower-calorie option, appealing to those monitoring sugar intake, but then again this IS a cake made with Little Debbie cakes, so you take your pick.
  • Dark chocolate pudding: Choose this for a richer, more intense chocolate layer.
  • Homemade whipped cream: Substitute Cool Whip with freshly whipped heavy cream for a richer, less processed taste. Heavy whipping cream is my favorite! If you really want to get fancy you could use some chantilly cream with vanilla extract.

HOW TO STORE:

This lush cake can be covered in an airtight container or in a pan with plastic wrap and stored in the refrigerator, where it will keep for up to 3 days.

This can also be frozen, to do this, leave it in the dish and cover it with plastic wrap then foil and it should keep in the freezer for up to 3 months.

Defrost in refrigerator or enjoy frozen.

DANA’S TIPS AND TRICKS:

  • We use cool whip for this recipe but you can make your own regular whipped cream if you’d like, I would recommend using my Stabilized Whipped Cream.
  • You can half this recipe and use a 9″x9″ baking pan instead, but you will have leftover pudding, but you can eat that as is.
  • This can be frozen, see my tips above.
  • This needs to be refrigerated for at least 6 hours before serving for it to set up, do not skip that step.
Close up of bite taken from slice of Swiss Cake

Looking for an off-the-wall delicious and tasty dessert that is fun and nostalgic?

Then you need to try this Swiss Cake. Happy baking!

If you’ve tried this SWISS CAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Swiss Cake Roll Lush Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 0 minutes
Chill: 6 hours
Total: 6 hours 20 minutes
With only 4 ingredients, this Swiss Cake made with Swiss Cake Rolls becomes a tasty and indulgent no-bake lush cake recipe that you will fall in love with.
Servings 12 servings

Ingredients
  

Instructions

  • Place the pudding mix and cold milk in a large bowl, whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes.
    3.9 ounce instant chocolate pudding mix, 2 cups cold whole milk
  • Spread 1/4th of the cool whip on the bottom of a 9×13 baking dish.
    16 ounces cool whip
  • Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
    48 swiss cake rolls
  • In a medium-sized bowl, stir together another 1/4th of the cool whip with ⅓ of the chocolate pudding until smooth.
  • Spoon this on top of the swiss rolls and smooth out the top.
  • Add another layer of swiss rolls, cut side up. Gently press them down.
  • Add the remaining chocolate pudding on top and smooth it out.
  • Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
  • Top with the remaining cool whip, and smooth it out.
  • Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
  • Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.

Notes

  • We use cool whip for this recipe but you can make your own regular whipped cream if you’d like, I would recommend using my Stabilized Whipped Cream.
  • You can half this recipe and use a 9″x9″ baking pan instead, but you will have leftover pudding, but you can eat that as is.
  • This can be frozen, see my tips above.
  • This needs to be refrigerated for at least 6 hours before serving for it to set up, do not skip that step.

Nutrition

Calories: 322kcal | Carbohydrates: 56g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 182mg | Fiber: 1g | Sugar: 40g | Vitamin A: 188IU | Calcium: 121mg | Iron: 2mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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