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Nutella Swiss Roll” – Delicious chocolate sponge cake filled with creamy Nutella.

Nutella Roll Recipe

Nutella roll is one of the most classic sweets: a delicious whirl of biscuit dough wraps one of the most beloved hazelnut creams! This soft dough resembles the texture and taste of sponge cake but in this format it becomes an inviting roll of overwhelming delicacy which will conquer adults and children alike! Serve it in slices for a tasty snack to celebrate your children’s birthday, perhaps combined with cute Mars cake cubes, or on occasions such as Halloween. Get creative in decorating it by using different stencils for various occasions … it will become a real canvas on which to unleash your creativity! But don’t hope to be able to admire it for too long, the Nutella roll will disappear in a flash!

Ingredients for the base

Medium eggs 4

Sugar 115g

Flour 0080g

Vanilla extract 1 teaspoon


How to prepare Nutella Roll

To prepare the Nutella roll break the eggs into a bowl. Add the vanilla extract 1 and start beating them with an electric mixer 2. When they become frothy, add the granulated sugar gradually 3, it is important to make them frothy.

Continue to beat until the eggs are light and well whipped 4. Turn off the mixer and sift the flour directly into the eggs 5. At this point mix very gently with a spatula, making rotational movements from bottom to top 6, until the flour is completely absorbed and you have obtained a fluffy and frothy mixture, without lumps 7. Butter and line a 30×40 cm baking tray with parchment paper, making sure that the paper protrudes from the edges, in this way it will be easier to lift the roll once cooked. Pour the mixture into the baking tray 8 and with a spatula gently level it so that it covers the entire surface 9.

Bake in a preheated static oven at 220 ° C for about 8-9 minutes. Before removing the tray from the oven, make sure that the biscuit dough is actually cooked. Once cooked, immediately remove the biscuit dough from the baking tray and place it on another sheet of parchment paper 11. Let it cool before removing the parchment paper very delicately 12. Then cover again with parchment paper and let it cool completely.

At this point pour the Nutella on the biscuit dough and spread it over the entire surface, leaving a free border on all sides of 2 cm 13. Roll up the roll from the shorter side 14. Wrap it again with parchment paper making sure that the closure of the roll is downwards 15, seal the sides well and leave to rest in the refrigerator for about 30 minutes.

At this point, unwrap it and dust it first with cocoa 16 and then with icing sugar 17. The Nutella roll is ready, all that’s left is to serve it 18!


Store the Nutella roll for a maximum of 3-4 days in the refrigerator, well covered. If you prefer, you can freeze it, even in slices if you like, and thaw it when needed.


You can add hazelnut grain to the filling for a delicious and crunchy note!

You can replace the vanilla extract with the seeds of a pod.

Try our jam roll too!