Seriously, Let’s Talk About This Sweet Heart-Shaped Swiss Roll

Okay, so you know those moments when you want to make something extra cute, but also not spend hours fighting with fondant that sticks to everything but your cake? Yeah. That’s honestly why I adore this heart-shaped Swiss roll for Valentine’s Day. First time I made it? Well, I tried to cut it while it was still too hot (oops)—the smell was so good I couldn’t wait, and as a result my “heart” looked like a confused blob. Still, somehow everyone devoured it and told me it was adorable, so maybe we’re all a little blind when we’re in love (with cake, at least).

Heart-Shaped Swiss Roll for valentine's day

Why You’re Gonna Love This Swiss Roll (Even If You Don’t Like Mushy Stuff)

I make this whenever I want something sweet that feels like a proper gesture, ya know? My family actually gets a bit possessive about the end bits (there’s always a fight for the crispier crusty edge, I have no idea why). And if you were wondering: yes, the heart shape makes people do that squishy “aww!” face, so if that’s what you want, you’ll get it. Also, real talk: I flubbed the filling once and it still tasted ace. It’s that forgiving.

Stuff You’ll Need (Ingredients List With Some Swaps)

4 large eggs (my friend Jamie once used 3 extra large and said nothing exploded, so that’s an option)
100g (about 1/2 cup) white sugar—brown sugar is okay in a pinch, but it’ll taste a bit caramel-y
1 tsp vanilla extract (I sometimes just eyeball it, not gonna lie)
100g (3/4 cup) plain flour—or cake flour if you’re feeling fancy
2 Tbsp milk (or honestly, water; once I used decaf coffee by accident and kinda liked it)
A pinch of salt (my gran used to swear by sea salt, but any will do)
Pink or red gel food coloring—powdered works, too; just stay away from liquid unless you want pale hearts
200ml heavy cream for whippin’
2 Tbsp icing sugar (if I run out, regular sugar blitzed in a blender works fine)
Fresh berries for the filling, if you’re feeling posh—or jam if you want easy mode (raspberry’s great, but strawberry is classic)

How I Actually Make This (No Big Secrets, Just Reality)

Set your oven to 180°C (350°F)—get it nice and toasty.
Line a Swiss roll tin (or rimmed baking sheet) with parchment. Don’t skip this part unless you want the cake glued to the pan forever. I sometimes dab a bit of oil on first. Old habit.
Beat the eggs and sugar together until pale, fluffy, and you kind of want to take a spoon to it. Takes about 5 minutes with a hand mixer, but longer with elbow grease.
Add vanilla and a splash of milk, keep mixing. Then sift (or just dump, honestly) the flour and salt in. Fold gently—pretend you’re making a cloud.
Scoop a few big spoonfuls of batter into a little bowl, stir in the food coloring, and pipe (or just blob) little hearts onto the lined pan. This step is weirdly fun. Bake these hearts for literally a minute; just to set them. (Or until they look just about dry—but not browned.)
Pour the rest of your normal batter right over the hearts. Spread it sorta gently. Pop the tray in for about 10 minutes, maybe less—don’t walk away or you’ll regret it. Cake should spring back when poked, and smelling amazing right now.
Okay, here’s the stressful bit (but honestly, it’s not so bad). Take a clean tea towel, dust it with icing sugar, and flip your cake out onto it. Peel off the parchment. While it’s still warm, roll the cake up (with the towel inside). It’ll look like it wants to fall apart but…just trust the process.
Let it chill out (literally; 20ish min). Make your filling by whipping cream and sugar together till thick. Sometimes I whip too far and it turns buttery—just stop before that. Spread jam or sliced berries plus cream inside the unrolled (and cooled) cake. Then re-roll, squeezing gently. If you hear a little crackle, that’s normal. Mostly.
Cut the ends off for neatness—or eat them immediately. I usually do.

A Few Notes (Hard-Earned, I Promise)

Don’t stress if you see cracks—the cream covers a multitude of sins.
Apparently, rolling while warm is key, but I once spaced out and rolled it cool—turns out you get a messier Swiss roll but it still tastes great. So, you do you.
If you want a deeper color in your little hearts, just pile in more food coloring; it sometimes feels like overkill, but go big or go home.

Stuff I’ve Tried (Swiss Roll Variations, and One Fail)

Chocolate version: swap 2 Tbsp flour for cocoa. Good, but honestly the hearts didn’t pop as much color-wise.
Lemon zest in the batter: absolutely bright and zingy! A summer win.
Tried using marshmallow fluff for filling once—it was, um, too sweet even for my taste. Wouldn’t bother again.

Equipment (What You Need, Or Don’t)

Swiss roll tin, but a cookie sheet works.
Hand mixer makes life easy, but I’ve done it with a whisk—prepare for a workout.
Piping bag? Sure, but a sandwich bag with the tip snipped does the job. Desperation is the mother of invention, right?
Clean tea towel. If you don’t have one, use parchment and accept a sugar shower in your kitchen. It washes out.

Keeping It Fresh (Or Not)

Wrap in plastic and chuck in the fridge, good for two days—but, let’s be honest, it never lasts beyond one afternoon at my place. I did once hide a slice to see if it’d get soggy after 48 hours; it kinda did, but still tasted good.

How I Serve This Masterpiece

Straight slices, sometimes with a little extra whipped cream plopped on top. On Valentine’s, we do candlelight (or, in my brother’s case, phone-flashlight “mood lighting” because he thinks it’s hilarious). Y’know, sometimes I just eat it cold for breakfast—don’t judge me.

Pro Tips, Or Things I’ve Learned The Hard Way

If you rush the heart-piping step, they can turn into pink chicken nuggets after baking. Slow and steady.
Letting the cake cool too much before rolling means heartbreak. I mean, like, the cracking kind. Don’t dawdle here.
Actually, I find filling with both berries and jam is a bit overboard; pick one most times.

Quick FAQ, Because Folks Always Ask Me

Can I make this gluten free? Sure, just swap flour for a GF blend. Test it first, though—GF can be a bit tricky but generally it holds up.
Will it still work without cream? You can use whipped coconut cream, or just jam. I like it fluffier, but it’s your call.
How do I get the hearts perfect? Practice, but also: embrace the wonkiness. My first ones looked a bit like kidneys. Still cute!
What about freezing? Erm, technically yes, but I find the texture gets weird. Wouldn’t bother unless you love freezer cake.
Is it messy? Oh, for sure. But is it worth every bit of icing sugar dust on your jumper? Yep.

Side note, in case you’re wondering—yes, I have managed to eat an entire Swiss roll by myself over a weekend, but I don’t recommend it… unless it’s been a week and you need some extra love. Happy baking!

Heart-Shaped Swiss Roll for Valentine’s Day: My Fun Recipe Guide