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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.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340

Ingredients
  

Chocolate Sponge Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 cup milk
  • 0.25 cup vegetable oil
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
Marshmallow Filling
  • 1 cup marshmallow fluff
  • 0.5 cup unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 pinch salt
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
Toppings
  • 0.5 cup graham cracker crumbs
  • 1 cup mini marshmallows

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar on high speed until pale, thick, and fluffy.
  3. Mix in vanilla, milk, and oil on low speed.
  4. Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
  5. Gently fold dry ingredients into wet ingredients until combined.
  6. Spread batter evenly in pan and bake 10–12 minutes.
  7. Turn cake onto cocoa-dusted towel and roll up while warm. Cool completely.
  8. Beat marshmallow fluff, butter, powdered sugar, vanilla, and salt until fluffy.
  9. Unroll cooled cake, spread filling, and roll back up. Chill 30 minutes.
  10. Heat cream and pour over chocolate chips. Stir until smooth.
  11. Pour ganache over chilled roll and top with graham cracker crumbs and marshmallows.
  12. Toast marshmallows, chill briefly, slice, and serve.

Notes

Roll cake while warm to prevent cracking. Chill before slicing for clean spirals.