Chocolate Charlotte Royale Cake Recipe (Swiss Roll Cake)
This post may contain affiliate links. Please read our Disclosure Policy.
Chocolate Charlotte Royale Cake is a beautiful spiral of chocolate-filled Swiss roll slices surrounding a smooth Bavarian cream center. This dessert looks amazing and tastes great.
I’ll guide you through each step to create this impressive masterpiece. The soft sponge cake, rich chocolate buttercream, and creamy vanilla Bavarian cream create a mix of textures and flavors. Everyone will want to know your secret. This is a baking project worth every minute.
What is a Charlotte Royale Cake?
Charlotte Royale is a cake made from slices of a homemade Swiss Roll Cake. It is shaped like a dome and filled with jam, fruit, or Bavarian Mousse, also called bavarois. Similarly, Charlotte Rousse cake uses ladyfingers to line the bowl or mold, which is then filled with a mousse or custard.
Why You’re Gonna Want to Make It
I shared this cake with the same group of friends that I shared my Esterhazy Torte with. They thought it would be an excellent idea to be my taste testers for all future challenges. That’s why I cook and bake. Sharing with friends and family is my way of showing them how special they are to me!
Ingredients for this Charlotte Royale Cake Recipe
All of the ingredients are listed on the recipe, but I wanted to share a couple of important notes here.
Swiss Roll Cake Ingredients
- Sifted Cake Flour. Makes baked goods soft and tender. You can make your own cake flour! For every cup of all-purpose flour, add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt.
- Large Eggs. You’ll be separating the whites from 2 eggs, adding 1 yolk, and 2 whole eggs for a total of 5 eggs for the cake recipe.
- Vanilla. Quality matters when using vanilla. We prefer pure vanilla over vanilla in our recipes. We realize it can be pricey, however, so use what you have available.
- Cream of Tartar. An acid that stabilizes whipped egg whites, and prevents sugar crystallization in our Charlotte royal cake recipe.
Chocolate Buttercream Frosting Ingredients
- Vegetable Shortening such as Crisco. Higher melting point than butter, helping baked goods hold shape. Substitute for butter with 2 tablespoons of water per cup of shortening.
- Powdered Sugar (Confectioners’ Sugar). Measure and then sift.
- Unsweetened Cocoa Powder. The darker the cocoa, the deeper the color and flavor. Choose based on personal preference. Measure and then sift it together with the powdered sugar for smooth and creamy buttercream.
Bavarian Cream Filling Ingredients
- Unflavored gelatin is the key ingredient in our Bavarian mousse. It changes a soft, airy cream into a sliceable dessert that keeps its shape.
- Salt. Kosher or fine sea salt dissolves best preventing salt pockets in baked goods.
- Full-fat milk and heavy cream provide a creamy texture and rich smooth flavor. Substituting with lower-fat options can affect the taste and texture.
- Vanilla Beans provide a more robust flavor than extract and the flecks add an appearance that signals real vanilla. You can substitute with 2 to 3 teaspoons of vanilla extract or vanilla bean paste 1:1.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How to Make a Charlotte Royale Cake
This recipe has several steps so while we are giving you the overview with lots of pictures for guidance here, you’ll want to print and follow the recipe card very closely.
Make a pattern.
You’ll want to start by making a pattern for the base of your cake. The round base of the cake is cut from the sheet cake before it is rolled, so using parchment to make a pattern the perfect size is ideal. We used a round bowl that was about 8 inches in diameter and drew around it on parchment paper. If your bowl is 7 to 9 inches, that’s fine.
Get everything ready.
Next, get prepping. You should preheat your oven, gather ingredients and prepare all the pans. We also recommend moving your oven racks so everything will fit.
Mix the Dry Ingredients.
Sift everything together for a perfect mix.
Separate the Eggs and Start Beating.
Here’s where it gets interesting. You need 2 of the yolks and whites separated into bowls. Then you add the additional egg yolk (three yolks total) with the 2 whole eggs. Add the sugar and vanilla and beat until light and fluffy.
Fold it all together.
Sift the flour into the yolk mixture one half at a time. Then fold that mixture into the egg whites gently. Pour the batter into your jelly roll pan and smooth it out.
Beat the egg whites until foamy. Add cream of tartar and mix until soft peaks form. Add sugar and beat until stiff.
Fold the egg whites into the cake batter. Pour it into the prepared baking sheet pan. Bake
Start Rolling.
Place the baked cake on a flat surface, on top of a dish towel. Remove the parchment paper. Place the paper circle on one end of the cake and then cut the cake in half horizontally. Cut out the round base for your Charlotte Royale Cake. Put the base and cut pieces into an airtight container to prevent it from drying out.
Roll the remaining cake up tightly lengthwise while it is still hot (approximately 2-inch tube). Wrap it in a dishtowel to finish cooling.
Make the Buttercream.
While the cake is cooling, make your buttercream frosting. Combine the shortening, 3 teaspoons of water and extract. Beat on high until shiny, about 4 minutes. Add remaining ingredients and beat to combine. Add additional water to get a medium-stiff cream.
Roll It All Up Together.
Gently unroll the completely cool cake and spread it with a thin layer of buttercream. Then roll it back up and wrap it tightly with plastic wrap. Freeze it for a minimum of two hours. Put leftover buttercream covered in the refrigerator.
Slice it Up.
After the Swiss Cake is frozen, pull it out, and unwrap it very quickly and cut it in 1/4-inch slices. Place the slices directly into your prepared bowl putting the first slice on the bottom of the bowl. Place the remaining slices as close to the first one to prevent gaps. Continue until you reach the top or run out of circles. Plug any gaps with leftover cake pieces and/or buttercream. Cover and refrigerate until you have the Bavarian cream ready.
Make the Bavarian Cream Filling.
You’ll need two saucepans, one for the sugar, salt, gelatin, and yolks and the other for the milk and vanilla. The two are heated separately and then combined and heated more.
Pour the mixture through a strainer. Add vanilla bean and chill.
Whip the heavy cream and then fold it into the chilled mixture.
Assemble
With all of the parts ready, move the Bavarian cream filling into the cake mold bowl, top with the base of cake, and put it back in the refrigerator to firm up until you want to serve it – at least eight hours. Then invert it onto a plate and pipe buttercream around the bottom if desired. Nicely done!
Hostess Tips
This cake is best completed over two days. It doesn’t take that much time each day, but you need chill time.
Make sure to get your rectangle rolled up while it is still hot so that it learns to be in a rolled position as it cools.
Work fast when working to slice the frozen cake and line the bowl. You don’t want the cake to start coming apart.
Don’t skip all of the time various parts of this cake need to be refrigerated or frozen. You won’t be happy with the result if it can’t hold it’s shape. It really is a great cake to make several days in advance.
FAQ
Can you make a Charlotte Royale Cake Ahead of Time?
Yes! In fact, it needs chilled, so making it ahead of time is perfect. I wouldn’t even unmold it until the day I plan to serve it. Well wrapped, it will keep for four or five days in the fridge.
What is the best way to roll a cake?
Whenever you make a cake in a jelly roll pan and need to roll it up while it is still warm, then let it cool completely in the rolled position. This will help prevent breakage. Once it’s cool, unroll it, add the buttercream, and roll it back up.
How to Store
You need to refrigerate this cake because of the Bavarian cream. Keep it in an airtight container or thoroughly wrapped in plastic wrap for two or three days.
Can you freeze a Charlotte Royale Cake?
Yes, the cake can be frozen for up to three months. Wrap it thoroughly to prevent it from drying out. Thaw it in the refrigerator overnight.
We’ve Got More Incredible Cake Recipes!
Cakes are my jam! And by that I mean, you’re gonna find so many cakes on this site to love. Be sure to try our Raspberry Chocolate Bundt Cake. Don’t leave without trying the Best Chocolate Stout Bundt Cake (with Irish Cream Glaze). And if you want more cakes for adults-only, be sure to make this Cuban Rum Cake also known as drunken cake.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Chocolate Charlotte Royale Cake Recipe
Equipment
Ingredients
Cake
- ⅓ cup cake flour (80 ml (1.16oz/33gm) sifted
- 3 tbsp cornstarch 45 ml (.8oz/23gm) unsifted
- 4 large eggs 8oz/227g weighed in the shell, room temperature
- 1 large egg yolk 3 1/2 tsp/0.64oz/18g, room temperature
- ½ cup sugar plus 1 tablespoon, divided
- ¾ tsp vanilla extract
- ¼ tsp cream of tartar
Chocolate Buttercream Filling and Decoration
- ½ cup vegetable shortening (Crisco)
- 2 cups powdered sugar 1/2 pound
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- water
Bavarian Filling
- 1/3 cup sugar 80 ml (2.25oz/65gm)
- ⅛ tsp salt pinch
- 1 tbsp unflavored gelatin powder 3 teaspoons/.333 oz/9.3gm
- 3 large egg yolks 3.25oz/95gm
- 1⅔ cups milk 400 ml
- 1 vanilla bean split (you may also use extract/paste, but add it when the cream is cool)
- 1 cup heavy cream 240 ml
Instructions
Swiss Roll Cake
- Using a six cup round bowl that's approximately 8 to 9 inches wide, turn it over on a piece of parchment paper, draw and cut out a circle for the base of your Charlotte. It's best to have a deeper than wide bowl. Otherwise you may need to use a smaller bowl.
- Position the oven rack in the lower third of the oven and preheat to 450 °F Grease a 17”x12” (43 x 30 cm) jellyroll or half sheet pan and line it with parchment paper. Grease and flour again or spray with nonstick cooking spray that contains flour.
- In a small bowl combine the cake flour and cornstarch and whisk to combine.
- Separate 2 of the eggs, placing the yolks in the bowl of a stand mixer, and the whites in a separate bowl. To the yolks, add the additional yolk, remaining two eggs and sugar. Beat with the paddle attachment on high for 5 minutes or until thick, fluffy and tripled in volume. Add vanilla.
- Sift half of the flour mixture over the egg mixture and fold in gently with a whisk. Repeat with the second half of the flour mixture.
- Beat the egg whites with the whisk attachment until foamy. Add cream of tarter and beat until soft peaks form. Add 1 tablespoon of sugar and beat until stiff.
- Fold the whites into the batter and pour into the prepared pan.
- Bake for 7 minutes or until golden brown and a cake tester comes out clean.
- As soon as the cake has finished baking, slide it out of the pan onto a flat surface using the parchment to help move it. Flip the cake onto a clean dishtowel and carefully remove the parchment paper.
- Place the parchment paper circle on one end of the cake and cut the cake in half horizontally, just wide enough for the circle. Cut the circle out using a sharp knife or scissors. Store circle and cake pieces in a air tight container or plastic bag.
- While the cake is still hot, roll the remaining cake up tightly from the longest side with the darkest side on the inside. Rolled cake should be less than 2″ (5 cm) in diameter. Cool in the towel on a cooling rack.
Chocolate Buttercream
- Prepare buttercream while cake cools by combining shortening, 3 teaspoons of water and extract. Beat on high until shiny, about 4 minutes. Add remaining ingredients and beat to combine. Add additional water to get a medium stiff cream.
- Gentry unroll cooled cake. Add a very thin smear of the buttercream on inside of cake. If it's too thick it will leak out onto the outside of your spirals. Roll back together tightly. Wrap in plastic wrap and then foil. Freeze for at least two hours or overnight. Store the remaining buttercream in the refrigerator.
- Spray the inside of the 6″ bowl with nonstick cooking spray. Line with plastic wrap, overlapping the sides.
- Quickly slice the frozen cake into 1/4 inch slices. You want to get as many slices as possible. Place the first slice into the bottom center of your bowl, and place the remaining spirals as close to the center spiral as possible to prevent gaps. Continue placing spirals in rows until you reach the top or run out of circles. Plug any gaps with additional cake pieces and/or buttercream so your Bavarian Cream mixture doesn't leak through. Cover the lined bowl and refrigerate while you prepare the Bavarian Cream.
Bavarian Cream Filling
- Place a fine strainer over a small bowl.
- In a heavy saucepan, stir together the sugar, salt, gelatin, and yolks until well blended, using a wooden spoon.
- In another small saucepan heat the milk and vanilla bean to just below a simmer (170 °F). There will be steam rising off the milk and there may be some small bubbles but it will not be at an active simmer yet. Stir a few tablespoons of hot milk into the yolk mixture to temper it. Gradually add the remaining hot milk and vanilla bean, stirring constantly.
- Heat the egg and milk mixture, stirring constantly, to just below a simmer again (170 °F). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. If the mixture gets too hot (above 180 °F), the cream can curdle. If this happens, immediately pour it into a blender and (with the vent open or a towel over the top) blend it to try to bring it back together smoothly.
- Immediately remove from the heat and pour the mixture through the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until the seeds separate.
- If time allows, chill the pastry cream in the refrigerator for about 1½ hours (checking frequently and stirring occasionally) until whisk marks barely begin to appear when stirred. For faster results, cool the sauce over an ice-water bath, stirring with a whisk, until whisk marks barely begin to appear. The mixture will start to set around the edges but will still be very liquid.
- In a chilled bowl, whip the cream until it mounds softly when dropped from a spoon.
- Fold in the whipped cream just until incorporated. The mixture will be soupy, like melted ice cream. Pour into the cake-lined bowl. Trim the cake spirals if needed, and place the cake circle over the top of the cream, touching the cake spirals. Refrigerate for at least 4 hours before unmolding. The flavor will improve as it sits, so letting it chill for 24 hours before serving will be even better.
- To unmold, invert onto a serving plate and lift away the bowl, tugging gently on the plastic wrap to release it.
- Pipe additional chocolate buttercream around the bottom of the cake if desired.
- To prevent drying out, leave the plastic wrap in place until serving.
- The Charlotte Royale must be assembled at least 8 hours ahead. Charlottes may be prepared as much as 3 days ahead. They also keep very well in the refrigerator, and can also be frozen for up to 3 weeks.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This Chocolate Charlotte Cake recipe was first released on June 29, 2015. It has been updated to improve our readers’ experience. We added complete details and new images. No changes were made to the actual recipe.
could you substitute butter and milk and make reg. chocolate buttercream for the swiss roll filling??
You sure can, Megan. Use 1 cup of butter softened just enough that you can press it with your finger and it will indent but not push through. Hope this helps!
The presentation of this along with the awesome flavors are outstanding
ich nehme nicht nur ein Stück, ich nehme die ganze Torte
I would gladly share a piece with you!
Das freut mich……
Das freut mich…..
Beautiful blog — very inspiring! The cake looks delicious!
Thank you so much Anna! I am very pleased that you stopped by!