Chocolate Swiss Roll with Bailey’s Cream Filling

Chocolate Swiss Roll with Bailey’s Cream Filling



For the cake:

  • ½ cup all-purpose flour
  • Bailey’s Irish Cream – ¼ cup plus 2 tablespoons
  • ¼ cup cocoa powder, unsweetened
  • ½ cup of sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tbs melted butter
  • ½ tsp salt

For the filling:

  • 1 8 oz package cream cheese – softened
  • 4 tbs butter – melted
  • ½ cup confectioner’s sugar
  • 3 tbs Bailey’s Irish Cream
  • 1 tsp vanilla extract


Directions for cake:

  1. Pre-heat oven to 350°F.  
  2. Line a 15 x 10 inch jelly roll pan with parchment paper. Leave a little extra on all sides so you can lift the cake easily once it’s baked. Spray the parchment with cooking spray to prevent the cake from sticking.
  3. In a large bowl, combine the flour, cocoa powder, baking powder. Set aside.
  4. In a separate bowl, whisk eggs and granulated sugar until well blended. Add butter and vanilla extract and mix well.  Fold in the flour mixture and stir until just combined.
  5. With a rubber spatula, spread the batter evenly into prepared pan. Bake for 12 minutes, or until the cake springs back when touched. 
  6. Grabbing the edges of the parchment, carefully lift the cake out onto a flat, heat-resistant surface. Using your hands, carefully roll the cake – roll from short end to short end — until rolled tightly. Place on a wire rack to cool.  
  7. While the cake is cooling to room temperature, make the filling.
  8. Once the cake has cooled, transfer to a flat surface, and slowly unroll it.  Spread the filling evenly over cake, leaving roughly ½ inch border on all sides.  Then carefully re-roll the cake, peeling the parchment carefully as you roll. 
  9. Wrap the cake in plastic wrap and place in the refrigerator until it’s time to serve. 
  10. Sprinkle with a little powdered sugar, slice, and enjoy!

Directions for filling:

  1. In a medium mixing bowl, combined soften cream cheese, powdered sugar, 3 tbs (or more) of Bailey’s, butter, and vanilla extract until smooth. 
  2. You can thin out the mixture if it’s too thick with either more Bailey’s (I highly recommend) or a few tbs of water. 

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