18 Delicious Cake Roll Recipes Perfect for Any Occasion

Dive into the sweet, swirly world of cake rolls with our roundup of 18 Delicious Cake Roll Recipes Perfect for Any Occasion! Whether you’re celebrating a special milestone or just treating yourself to a little indulgence, these recipes promise to delight. From classic vanilla to decadent chocolate and seasonal surprises, there’s a roll for every taste and event. Ready to roll? Let’s get baking!

Classic Vanilla Cake Roll with Fresh Whipped Cream

Delightfully light and irresistibly fluffy, this Classic Vanilla Cake Roll with Fresh Whipped Cream is my go-to when I need a dessert that’s as beautiful as it is delicious. I remember the first time I made it for a friend’s birthday; the look of amazement on her face was all the confirmation I needed that this recipe was a keeper.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• 1/4 cup whole milk
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla bean paste

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes, until pale and thickened. Tip: The mixture should ribbon when lifted with the whisk.
4. Gently fold in the vanilla extract and milk, followed by the dry ingredients, until just combined. Avoid overmixing to keep the batter light.
5. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 12-14 minutes, until the cake springs back when lightly touched.
6. While the cake is still warm, dust it with powdered sugar and roll it up from the short end with the parchment paper inside. Let it cool completely on a wire rack. Tip: Rolling the cake while warm prevents cracking.
7. For the whipped cream, beat the chilled heavy cream, powdered sugar, and vanilla bean paste on medium-high speed until stiff peaks form.
8. Unroll the cooled cake, spread the whipped cream evenly over the surface, and re-roll without the parchment paper. Chill for at least 1 hour before serving. Tip: Chilling sets the shape and makes slicing cleaner.

Velvety smooth whipped cream paired with the tender vanilla sponge creates a dessert that’s both elegant and comforting. Serve slices with a dusting of powdered sugar and fresh berries for a touch of color and freshness.

Chocolate Swiss Roll with Raspberry Filling

Back in my early days of baking, I stumbled upon a recipe that seemed daunting at first—the Chocolate Swiss Roll. But with a bit of patience and a lot of love, it quickly became a staple in my dessert repertoire, especially when filled with a tangy raspberry filling that perfectly balances the rich chocolate.

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour, sifted
• 1/3 cup high-quality cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup clarified butter, melted and cooled
• 1 cup fresh raspberry puree, strained
• 1/2 cup heavy cream, whipped to stiff peaks
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the granulated sugar, sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. Add the lightly beaten eggs and vanilla extract to the dry ingredients, mixing until the batter is smooth and glossy.
4. Gently fold in the melted and cooled clarified butter until fully incorporated, being careful not to deflate the batter.
5. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Avoid overbaking to ensure the cake remains flexible for rolling.
7. While the cake is still warm, dust the top with powdered sugar and roll it up from the short end with the parchment paper inside. Let it cool completely on a wire rack.
8. Once cooled, gently unroll the cake and spread the strained raspberry puree evenly over the surface, followed by the whipped cream.
9. Carefully re-roll the cake without the parchment paper, using the overhang to help guide it into a tight spiral.
10. Chill the rolled cake in the refrigerator for at least 1 hour before serving to set the filling. Tip: For clean slices, use a serrated knife dipped in hot water.

Unbelievably light and airy, this Chocolate Swiss Roll with Raspberry Filling is a showstopper with its contrasting textures and flavors. Serve it with a dusting of powdered sugar and fresh raspberries for an elegant presentation that’s sure to impress.

Pumpkin Spice Cake Roll with Cream Cheese Frosting

Just when you think pumpkin spice season couldn’t get any better, here comes this show-stopping Pumpkin Spice Cake Roll with Cream Cheese Frosting to prove you wrong. I remember the first time I attempted a cake roll; it was a disaster, but this recipe, perfected over years of autumnal baking, never fails to impress.

Ingredients

• 3/4 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp pure vanilla extract
• 1 cup powdered sugar, for dusting
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter, softened
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar on high speed for 4 minutes, until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract until just combined.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
6. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, until the cake springs back when lightly touched.
7. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. Immediately after removing the cake from the oven, invert it onto the prepared towel and carefully peel off the parchment paper.
9. Starting from the short end, roll the cake and towel together into a log and let cool completely on a wire rack, about 1 hour.
10. For the frosting, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
11. Unroll the cooled cake, spread the frosting evenly over the surface, then re-roll without the towel.
12. Chill the cake roll in the refrigerator for at least 1 hour before serving to set the frosting.

Light as air yet bursting with warm spices, this cake roll is a textural dream with its creamy filling and tender crumb. Serve it sliced with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Lemon Blueberry Cake Roll with Lemon Glaze

Oh, the joy of biting into a perfectly balanced lemon blueberry cake roll, where the tangy lemon glaze meets the sweet burst of blueberries in every bite. It’s a dessert that reminds me of summer picnics and the kind of baking projects that bring a smile to everyone’s face. Let me share how to make this delightful treat that’s as fun to prepare as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 2 tablespoons clarified butter, melted
• 1/4 cup whole milk
• 1 tablespoon lemon zest
• 1/2 cup fresh blueberries, tossed in 1 tablespoon flour
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when lifted with the beaters.
4. Gently fold in the melted clarified butter, whole milk, and lemon zest into the egg mixture until just combined.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Tip: Overmixing can deflate the batter and result in a dense cake.
6. Gently fold in the blueberries tossed in flour to prevent them from sinking to the bottom.
7. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Keep an eye on the cake after 10 minutes to avoid overbaking.
8. While the cake is still warm, use the parchment overhang to carefully roll it up from the short end. Let it cool completely on a wire rack.
9. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Unroll the cooled cake, spread the glaze evenly, then re-roll without the parchment.

Light and airy with a vibrant lemon flavor, this cake roll is a showstopper when sliced to reveal the spiral of blueberries and glaze. Serve it at your next brunch or as a sweet ending to a summer dinner, and watch it disappear before your eyes.

Strawberry Shortcake Roll with Fresh Strawberries

Nothing says summer quite like the sweet, juicy burst of strawberries in every bite. I remember the first time I tried making a strawberry shortcake roll; it was a humid afternoon, and the aroma of fresh strawberries filled my kitchen, promising a dessert that’s as delightful to make as it is to eat. This recipe is my go-to when I want to impress guests or simply treat myself to something special.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• 2 cups fresh strawberries, hulled and sliced
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale and fluffy, about 5 minutes.
4. Gently fold in the milk and vanilla extract into the egg mixture until just combined.
5. Gradually add the dry ingredients to the wet ingredients, folding gently to maintain the airiness of the batter.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
7. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
8. While the cake is still warm, carefully roll it up from the short end with the parchment paper inside to cool completely on a wire rack.
9. Once cooled, unroll the cake and spread the whipped cream evenly over the surface, leaving a 1-inch border.
10. Arrange the sliced strawberries over the whipped cream, then gently re-roll the cake without the parchment paper.
11. Dust the top with powdered sugar before serving.

Velvety whipped cream and fresh strawberries nestled in a light, spongy cake make this roll a showstopper. For an extra touch of elegance, serve each slice with a drizzle of strawberry coulis and a sprig of mint.

Matcha Green Tea Cake Roll with Red Bean Paste

Afternoon cravings hit differently, especially when they whisper for something uniquely delightful yet comforting. That’s how I found myself whisking up this Matcha Green Tea Cake Roll with Red Bean Paste, a perfect blend of earthy and sweet that dances on the palate.

Ingredients

• 1 cup cake flour, sifted
• 1 tbsp matcha green tea powder
• 4 pasture-raised eggs, separated and lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup whole milk, warmed to 110°F
• 1/2 cup sweetened red bean paste
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper overhangs slightly on all sides for easy removal.
2. In a medium bowl, whisk together the sifted cake flour and matcha powder until no lumps remain and the mixture is uniformly green.
3. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale and thick, about 3 minutes on high speed. Tip: The ribbon stage is achieved when the batter falls in a steady stream and leaves a trail that stays on the surface for a few seconds.
4. Gently fold the flour mixture into the yolk mixture, followed by the warmed milk, until just combined. Be careful not to overmix to keep the cake light.
5. In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Tip: Ensure your bowl and beaters are completely grease-free for the best volume.
6. Fold the egg white mixture into the batter in three additions, using a spatula and cutting through the center each time to maintain as much air as possible.
7. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Avoid opening the oven door during the first 10 minutes to prevent the cake from collapsing.
8. Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
9. Starting from one short end, roll the cake and towel together into a log. Let it cool completely on a wire rack, seam side down, to set the shape.
10. Unroll the cooled cake, spread the red bean paste evenly over the surface, leaving a 1-inch border on all sides, then re-roll tightly without the towel.
11. Chill the rolled cake in the refrigerator for at least 1 hour before slicing to allow the filling to set.

Out of the oven, this cake roll boasts a vibrant green hue with a tender, spongy texture that contrasts beautifully with the creamy, subtly sweet red bean paste. Serve it chilled with a dusting of matcha powder for an extra layer of flavor, or alongside a cup of hot genmaicha tea for a truly authentic experience.

Tiramisu Cake Roll with Coffee Soaked Sponge

Believe it or not, the first time I attempted to make a Tiramisu Cake Roll, it was a disaster. The sponge was too dry, and the filling oozed out the sides. But after a few tries (and a lot of coffee), I perfected this recipe that combines the creamy richness of tiramisu with the light, airy texture of a sponge cake roll.

Ingredients

• 4 large pasture-raised eggs, separated and at room temperature
• 3/4 cup granulated sugar, divided
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur
• 8 oz mascarpone cheese, softened
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar and vanilla extract until pale and thickened, about 3 minutes.
3. In a separate bowl, whip the egg whites with the remaining 1/4 cup sugar until stiff peaks form, ensuring not to overbeat.
4. Gently fold the sifted flour and salt into the yolk mixture, then carefully incorporate the whipped egg whites in two additions to maintain the batter’s airiness.
5. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the sponge springs back when lightly touched.
6. While the cake is still warm, roll it up with the parchment paper from the short end and let it cool completely on a wire rack to set its shape.
7. In a small bowl, mix the brewed coffee and coffee liqueur. Unroll the cooled cake and brush it evenly with the coffee mixture.
8. In a medium bowl, beat the mascarpone, heavy cream, and powdered sugar until smooth and spreadable. Spread this filling over the sponge, leaving a small border.
9. Carefully re-roll the cake without the parchment paper, wrap it in plastic, and refrigerate for at least 2 hours to firm up.
10. Before serving, dust the top with cocoa powder using a fine sieve for an elegant finish.

Out of the oven, this Tiramisu Cake Roll is a showstopper with its moist, coffee-infused sponge and luscious mascarpone filling. The contrast between the light sponge and the rich cream is simply divine. For an extra touch, serve slices with a drizzle of chocolate sauce or a side of fresh berries to cut through the richness.

Carrot Cake Roll with Cream Cheese Filling

Last weekend, I found myself with an abundance of carrots and a craving for something sweet yet sophisticated. That’s when I decided to whip up this elegant Carrot Cake Roll with Cream Cheese Filling, a dessert that’s as delightful to look at as it is to eat.

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 2 cups finely grated carrots
• 1/2 cup powdered sugar, for dusting
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tsp pure vanilla extract
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
2. In a large bowl, whisk together the granulated sugar, flour, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Add the lightly beaten eggs to the dry ingredients, stirring until just incorporated. Fold in the finely grated carrots with a spatula to keep the batter light and airy.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking when rolled.
6. Immediately after removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let it cool completely on a wire rack.
7. For the filling, beat the softened cream cheese and butter together in a medium bowl until smooth. Add the vanilla extract and powdered sugar, continuing to beat until the filling is fluffy and well combined.
8. Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel, wrapping it in plastic wrap to chill in the refrigerator for at least 1 hour before serving.

Yield a slice of this carrot cake roll, and you’ll be greeted with a moist, spiced cake swirled around a creamy, tangy filling. For an extra touch of elegance, dust the top with powdered sugar or garnish with edible flowers before serving.

Black Forest Cake Roll with Cherry Compote

Gathering around the kitchen table, there’s something undeniably magical about the combination of chocolate and cherries. Today, I’m sharing a twist on the classic Black Forest Cake that’s not only stunning but surprisingly simple to make at home. This Black Forest Cake Roll with Cherry Compote is a showstopper that’ll have your guests thinking you spent all day in the kitchen.

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/4 cup powdered sugar, for dusting
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup cherry compote

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together 1 cup granulated sugar, flour, cocoa powder, baking powder, and salt until well combined.
3. Add the lightly beaten eggs and 1 tsp vanilla extract to the dry ingredients, mixing until the batter is smooth and free of lumps.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tip: Use a offset spatula for an even layer.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Avoid overbaking to prevent the cake from cracking when rolled.
6. While the cake is still warm, dust the top with powdered sugar and roll it up from the short end, using the parchment paper to help. Let it cool completely on a wire rack.
7. In a chilled bowl, whip the heavy cream, 2 tbsp granulated sugar, and 1 tsp vanilla extract until stiff peaks form.
8. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges.
9. Dollop the cherry compote over the whipped cream, then gently roll the cake back up without the parchment paper. Tip: For cleaner slices, chill the cake roll for at least an hour before serving.

Velvety chocolate sponge wrapped around a lush filling of whipped cream and tart cherry compote makes every slice a decadent delight. Serve chilled with a dusting of cocoa powder or a drizzle of melted chocolate for an extra touch of elegance.

Peanut Butter and Jelly Cake Roll

Every now and then, I stumble upon a recipe that takes me right back to my childhood, and this Peanut Butter and Jelly Cake Roll does just that. It’s a playful twist on the classic sandwich, transformed into a show-stopping dessert that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup whole milk, at room temperature
• 1/2 cup smooth peanut butter, preferably natural
• 1/2 cup strawberry jam, seedless
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale and thickened, about 4 minutes. Tip: The mixture should ribbon when the beaters are lifted.
4. Gently fold in the vanilla extract and milk, followed by the dry ingredients, using a spatula to maintain the airiness of the batter.
5. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, dust a clean kitchen towel with powdered sugar and invert the cake onto it. Carefully peel off the parchment paper.
7. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack. Tip: Rolling the cake while warm prevents cracking.
8. Unroll the cooled cake and spread an even layer of peanut butter, followed by strawberry jam, leaving a 1-inch border around the edges.
9. In a chilled bowl, whip the heavy cream to stiff peaks and spread over the peanut butter and jam layer.
10. Re-roll the cake gently, using the towel to help guide it, and transfer to a serving platter, seam side down. Tip: Chill for at least an hour before serving to set the filling.

The texture of this cake roll is incredibly light and spongy, with the rich peanut butter and sweet jam creating a nostalgic flavor profile. For an extra touch of elegance, slice it diagonally and serve with a drizzle of melted chocolate or a dollop of whipped cream on the side.

Mocha Cake Roll with Chocolate Ganache

Craving something that combines the rich flavors of coffee and chocolate in a dessert that’s as fun to make as it is to eat? I recently found myself in just such a mood, leading me to create this Mocha Cake Roll with Chocolate Ganache. It’s a delightful twist on the classic jelly roll, perfect for impressing guests or treating yourself on a lazy Sunday afternoon.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup strong brewed coffee, cooled
• 1 tsp pure vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the eggs and sugar until pale and slightly thickened, about 3 minutes. Tip: Ensure your eggs are at room temperature for maximum volume.
3. Gently fold in the cooled coffee and vanilla extract until just combined.
4. Sift together the flour, cocoa powder, baking powder, and salt, then gradually fold into the wet ingredients until no streaks remain. Tip: Sifting prevents lumps and ensures a smooth batter.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, use the parchment overhang to carefully roll it from the short end. Let it cool completely on a wire rack, seam side down.
7. For the ganache, heat the heavy cream until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes before stirring until smooth. Tip: Use high-quality chocolate for a richer flavor.
8. Unroll the cooled cake, spread half of the ganache evenly over the surface, then re-roll. Drizzle the remaining ganache over the top.

The cake roll boasts a light, airy texture with a deep mocha flavor, perfectly balanced by the rich chocolate ganache. Serve it sliced with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Red Velvet Cake Roll with Cream Cheese Frosting

Zesty and vibrant, the Red Velvet Cake Roll with Cream Cheese Frosting is a showstopper that never fails to impress at gatherings. I remember the first time I attempted this recipe; the kitchen was a mess, but the result was a beautifully swirled cake that tasted as good as it looked. Now, it’s my go-to dessert for special occasions, and I’ve perfected the technique to share with you.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 2 tbsp whole milk
• 1 tsp pure vanilla extract
• 1 tbsp red food coloring
• 1/2 cup unsalted butter, melted and cooled
• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 4-5 minutes, until thick and pale.
4. Gently fold in the milk, vanilla extract, and red food coloring into the egg mixture until fully incorporated.
5. Add the dry ingredients to the wet ingredients in three additions, folding gently after each to maintain the batter’s airiness.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched.
7. While the cake is still warm, carefully roll it up with the parchment paper from the short end. Let it cool completely on a wire rack.
8. For the frosting, beat the softened cream cheese and powdered sugar together until smooth. Gradually add the heavy cream, beating until the frosting is light and fluffy.
9. Unroll the cooled cake and spread the cream cheese frosting evenly over the surface, leaving a small border around the edges.
10. Re-roll the cake gently without the parchment paper, then refrigerate for at least 1 hour before serving to set the frosting.

Fluffy and rich, this Red Velvet Cake Roll combines the tangy cream cheese frosting with the moist, velvety cake for a perfect balance of flavors. Serve it chilled with a dusting of powdered sugar or fresh berries for an elegant touch.

Banana Cake Roll with Caramel Drizzle

Very few things bring me as much joy as baking on a lazy Sunday afternoon, especially when it involves turning overripe bananas into something spectacular. Today, I’m sharing a recipe that’s close to my heart, a delightful twist on the classic banana bread that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup clarified butter, melted
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup caramel sauce, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat the lightly beaten pasture-raised eggs and granulated sugar with an electric mixer on high speed until the mixture is pale and thick, about 5 minutes.
4. Gently fold in the whole milk, melted clarified butter, and pure vanilla extract into the egg mixture until just combined.
5. Add the mashed ripe bananas to the wet ingredients, stirring gently to incorporate.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing.
7. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
8. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
9. Immediately loosen the cake from the edges of the pan and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
10. Starting from the short end, roll the cake and towel together into a log. Let it cool completely on a wire rack, seam side down.
11. Once cooled, unroll the cake gently and drizzle with 1/2 cup caramel sauce before re-rolling without the towel.
12. Transfer the rolled cake to a serving platter and drizzle with additional caramel sauce as desired.

Rich in flavor with a moist, tender crumb, this Banana Cake Roll with Caramel Drizzle is a showstopper. The caramel adds a luxurious sweetness that perfectly complements the natural banana flavor. Serve it sliced with a dollop of whipped cream for an extra indulgent treat.

Coconut Lime Cake Roll with Lime Curd

This summer, I found myself craving something that perfectly balances the tropical vibes of coconut with the zesty punch of lime. That’s when I stumbled upon the idea of a Coconut Lime Cake Roll with Lime Curd. It’s a dessert that not only satisfies those cravings but also brings a bit of sunshine to any table.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup coconut milk
• 1 tablespoon clarified butter, melted
• 1/2 cup lime curd
• 1/4 cup shredded coconut, toasted
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when the beaters are lifted.
4. Gently fold in the vanilla extract, coconut milk, and melted clarified butter into the egg mixture.
5. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to deflate the batter.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Keep an eye on it after 10 minutes to prevent overbaking.
8. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
9. Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.
10. Once cooled, gently unroll the cake and spread the lime curd evenly over the surface, leaving a small border around the edges.
11. Roll the cake back up without the towel, then transfer to a serving platter.
12. Sprinkle the toasted shredded coconut over the top and dust with powdered sugar before serving.

Out of the oven, this cake roll is a dream with its light, airy texture and the bright, tangy lime curd cutting through the sweetness. Serve it chilled for a refreshing dessert that’s as beautiful as it is delicious.

Apple Cinnamon Cake Roll with Vanilla Frosting

Waking up to the aroma of apple and cinnamon baking in the oven is one of those simple pleasures that never gets old. Today, I’m sharing a recipe that brings together the cozy flavors of fall in a stunning cake roll, perfect for impressing guests or treating yourself on a lazy Sunday afternoon.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 medium apples, peeled, cored, and finely diced
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, cinnamon, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when lifted with the beaters.
4. Gently fold in the flour mixture, followed by the milk and vanilla extract, being careful not to deflate the batter.
5. Spread the batter evenly into the prepared pan and sprinkle the diced apples on top. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, use the parchment overhang to carefully roll it from the short end. Let it cool completely on a wire rack.
7. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Unroll the cooled cake, spread the frosting evenly, then re-roll without the parchment.
8. Chill the cake roll for at least 1 hour before serving to allow the frosting to set. Tip: For a decorative touch, dust with cinnamon or powdered sugar before serving.

Perfectly balanced between the tartness of the apples and the warmth of cinnamon, this cake roll is a showstopper with its light, airy texture and creamy vanilla frosting. Serve it sliced with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Espresso Cake Roll with Mascarpone Filling

Very few things in life compare to the joy of biting into a perfectly rolled espresso cake, its rich aroma blending seamlessly with the creamy mascarpone filling. I remember the first time I attempted this recipe; it was a rainy afternoon, and the kitchen smelled like my favorite coffee shop. That’s the magic of this dessert—it’s not just a treat; it’s an experience.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour, sifted
• 1/4 cup cocoa powder, Dutch-processed
• 1 tbsp espresso powder
• 1/2 tsp fine sea salt
• 1 cup mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring it overhangs on all sides for easy removal.
2. In a large mixing bowl, whisk together the eggs and granulated sugar until pale and thickened, about 5 minutes. This step is crucial for a light, airy sponge.
3. Gently fold in the sifted flour, cocoa powder, espresso powder, and sea salt until just combined. Avoid overmixing to keep the batter fluffy.
4. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched. A toothpick inserted into the center should come out clean.
6. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely on a wire rack.
7. For the filling, beat the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Unroll the cooled cake, spread the filling evenly, then re-roll without the towel.
8. Chill the rolled cake for at least 1 hour before serving to allow the flavors to meld and the shape to set.

Delightfully moist with a robust coffee flavor, this espresso cake roll is a showstopper. Serve it with a dusting of cocoa powder or a drizzle of chocolate ganache for an extra touch of elegance. The mascarpone filling adds a luxurious creaminess that balances the espresso’s intensity perfectly.

Funfetti Cake Roll with Vanilla Buttercream

Gathering around the kitchen table with my family always brings back memories of birthday parties and celebrations, where a Funfetti Cake Roll with Vanilla Buttercream was often the star of the show. This recipe is a nostalgic nod to those joyful moments, combining the playful charm of sprinkles with the elegance of a rolled cake.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup rainbow sprinkles
• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tablespoon whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, beat the pasture-raised eggs and granulated sugar with an electric mixer on high speed for 5 minutes, or until the mixture is thick and pale yellow.
4. Gently fold in the vanilla extract and rainbow sprinkles with a spatula, being careful not to deflate the egg mixture.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
8. While the cake is still warm, carefully roll it up from the short end with the parchment paper inside and let it cool completely on a wire rack.
9. For the vanilla buttercream, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes.
10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
11. Add the whole milk and pure vanilla extract, continuing to beat until the buttercream is light and fluffy.
12. Unroll the cooled cake and spread the vanilla buttercream evenly over the surface, leaving a small border around the edges.
13. Carefully re-roll the cake without the parchment paper and refrigerate for at least 1 hour before serving to set the buttercream.

Rolling out this Funfetti Cake Roll reveals a tender, fluffy interior speckled with colorful sprinkles, all wrapped around a silky vanilla buttercream. Serve it sliced on a platter for a stunning dessert that’s as fun to look at as it is to eat, or pair each piece with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Peppermint Cake Roll with Peppermint Frosting

Perfect for the holiday season or whenever you’re craving a festive treat, this Chocolate Peppermint Cake Roll with Peppermint Frosting is a showstopper. I remember the first time I made it; the aroma of chocolate and peppermint filled the kitchen, instantly putting everyone in a celebratory mood.

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/3 cup high-quality cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup confectioners’ sugar, for dusting
• 1 cup heavy cream
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candies

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, and salt until well combined.
3. Add the lightly beaten eggs and vanilla extract to the dry ingredients, mixing until the batter is smooth and free of lumps.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tip: Use a offset spatula for an even layer.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Avoid overbaking to prevent the cake from cracking when rolled.
6. While the cake is still warm, dust the top with confectioners’ sugar and roll it up from the short end, using the parchment paper to help. Let it cool completely on a wire rack.
7. For the frosting, whip the heavy cream and peppermint extract until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
8. Gently unroll the cooled cake, spread the peppermint frosting evenly over the surface, and sprinkle with crushed peppermint candies.
9. Re-roll the cake without the parchment paper, wrap it in plastic, and refrigerate for at least an hour before serving.

Light as air with a rich chocolate flavor and a refreshing peppermint kick, this cake roll is a delightful contrast of textures and tastes. Serve it sliced with a dusting of extra confectioners’ sugar or alongside a hot cocoa for an extra cozy treat.

Conclusion

We hope this roundup of 18 delicious cake roll recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!