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Epic S’mores Swiss Roll 🍫🔥 Marshmallow Filled!
If you love the nostalgic flavors of a classic campfire treat but want to serve it in an unforgettable, bakery-style dessert, this Epic S’mores Swiss Roll Marshmallow Filled cake is about to steal the show. Imagine a soft, fluffy chocolate sponge cake rolled around a cloud-like marshmallow filling, coated in silky chocolate ganache, and finished with crunchy graham cracker crumbs and toasted marshmallows. It’s gooey, rich, light, and indulgent all at once.
This s’mores Swiss roll takes everything you adore about traditional s’mores — chocolate, marshmallow, and graham crackers — and transforms it into an elegant yet playful dessert. Perfect for birthdays, holidays, potlucks, or cozy nights in, this cake roll looks impressive but is surprisingly simple when you follow the step-by-step method.
Whether you’re searching for a marshmallow filled cake roll, an eye-catching chocolate Swiss roll recipe, or a fun easy s’mores dessert, this recipe checks every box.
Why You’ll Love This S’mores Swiss Roll
This dessert delivers big flavor and serious visual appeal without requiring advanced baking skills. Here’s why it works so beautifully:
Light and fluffy texture
The chocolate sponge is airy and flexible, making it ideal for rolling without cracking.
Dreamy marshmallow filling
Sweet, creamy, and soft — it mimics melted marshmallows but stays stable enough to slice cleanly.
Classic s’mores flavor combo
Chocolate, marshmallow, and graham crackers create a nostalgic taste everyone instantly recognizes.
Perfect make-ahead dessert
You can prepare it in advance, chill it, and slice when ready to serve.
Stunning presentation
That beautiful spiral inside each slice makes this cake look straight out of a pastry shop.
What Is a Swiss Roll?
A Swiss roll (also known as a jelly roll or roulade) is a thin sponge cake baked in a shallow pan, filled, and rolled into a log shape. The key is rolling the cake while it’s still warm so it “learns” the shape and doesn’t crack later.
For this version, we give the classic chocolate roll a campfire-inspired makeover, turning it into a graham cracker chocolate cake experience with a gooey marshmallow center.
Ingredients
Chocolate Sponge Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Marshmallow Filling
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
S’mores Toppings
- 1/2 cup crushed graham crackers
- 1 cup mini marshmallows
- Optional: extra chocolate drizzle
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment.
2. Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer on high speed for about 4–5 minutes. The mixture should become pale, thick, and fluffy. This step is crucial for a light sponge.
3. Add Wet Ingredients
Mix in the vanilla extract, milk, and vegetable oil on low speed until just combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Fold the Batter
Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter — slow, gentle folding keeps the cake airy.
6. Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
7. Roll While Warm
Lay a clean kitchen towel on the counter and dust it lightly with cocoa powder. Immediately turn the hot cake out onto the towel, peel off the parchment, and roll the cake up with the towel from the short end. Let it cool completely in this rolled shape.
8. Make the Marshmallow Filling
Beat the softened butter until smooth. Add powdered sugar, marshmallow fluff, vanilla, and salt. Beat until creamy and fluffy.
9. Unroll and Fill
Carefully unroll the cooled cake. Spread the marshmallow filling evenly over the surface, leaving a small border around the edges.
10. Roll Again
Gently roll the cake back up (without the towel this time). Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
11. Make the Ganache
Heat the heavy cream until steaming but not boiling. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
12. Decorate
Place the chilled roll on a serving plate. Pour ganache over the top, letting it drip down the sides. Sprinkle with crushed graham crackers.
13. Toast the Marshmallows
Arrange mini marshmallows on top and use a kitchen torch to toast them until golden. (You can also broil briefly, watching closely.)
14. Chill and Slice
Refrigerate for 15 minutes to set the ganache. Slice with a sharp knife, wiping the blade between cuts for clean spirals.
Tips for the Perfect Swiss Roll
Roll while warm
This prevents cracking later. Don’t skip this step!
Don’t overbake
A dry cake will crack. Pull it out as soon as it springs back.
Use parchment paper
It ensures easy release and smooth rolling.
Chill before slicing
Cold filling holds its shape better for neat slices.
Fun Variations
Peanut Butter S’mores Roll
Add a thin layer of peanut butter under the marshmallow filling.
Cookies & Cream Twist
Mix crushed chocolate sandwich cookies into the filling.
Dark Chocolate Lovers Version
Use dark chocolate ganache for a richer finish.
Campfire Style
Add a touch of smoked sea salt on top for a subtle campfire vibe.
Serving Suggestions
This easy s’mores dessert pairs perfectly with:
- Hot chocolate
- Cold milk
- Coffee or espresso
- Vanilla ice cream
Serve it slightly chilled for clean slices or closer to room temperature for extra gooey marshmallow texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the roll (without marshmallow topping) for up to 2 months. Thaw overnight in the fridge before decorating.
A Nostalgic Dessert with a Show-Stopping Twist
S’mores are tied to childhood memories, bonfires, and cozy nights under the stars. This marshmallow filled cake roll captures all of that warmth and nostalgia but presents it in an elegant, sliceable dessert that feels special enough for any celebration.
The contrast of fluffy chocolate sponge, creamy marshmallow filling, crunchy graham crackers, and rich ganache makes every bite exciting. It’s familiar yet elevated — playful yet impressive.
Once you slice into that beautiful spiral and see the marshmallow swirl inside, you’ll understand why this s’mores Swiss roll becomes an instant favorite wherever it’s served.
Epic S’mores Swiss Roll Marshmallow Filled
A soft chocolate Swiss roll cake filled with fluffy marshmallow cream, topped with rich ganache, graham cracker crumbs, and toasted marshmallows for the ultimate s’mores-inspired dessert.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat eggs and sugar on high speed until pale, thick, and fluffy.
- Mix in vanilla, milk, and oil on low speed.
- Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gently fold dry ingredients into wet ingredients until combined.
- Spread batter evenly in pan and bake 10–12 minutes.
- Turn cake onto cocoa-dusted towel and roll up while warm. Cool completely.
- Beat marshmallow fluff, butter, powdered sugar, vanilla, and salt until fluffy.
- Unroll cooled cake, spread filling, and roll back up. Chill 30 minutes.
- Heat cream and pour over chocolate chips. Stir until smooth.
- Pour ganache over chilled roll and top with graham cracker crumbs and marshmallows.
- Toast marshmallows, chill briefly, slice, and serve.
Notes
Roll cake while warm to prevent cracking. Chill before slicing for clean spirals.