Unleash your inner baker with our irresistible collection of 22 Delicious Jelly Roll Recipes Easy to Make! Whether you’re craving a classic vanilla sponge or something more adventurous like pumpkin spice, we’ve got a swirl for every taste. Perfect for parties, potlucks, or just treating yourself, these recipes promise to roll out smiles. Ready to roll? Let’s dive into these sweet, swirly delights!
Classic Vanilla Jelly Roll
This vanilla jelly roll is a timeless dessert that combines light sponge cake with sweet vanilla cream. Perfect for any occasion, it’s surprisingly simple to make at home.
Ingredients
- For the sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat the eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add the granulated sugar and vanilla extract, beating until well combined.
- Sift together the flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake without the towel.
- Chill in the refrigerator for at least 1 hour before serving to set the filling.
The sponge cake is light and airy, contrasting beautifully with the rich vanilla cream. Serve slices with a dusting of powdered sugar or fresh berries for an elegant touch.
Chocolate Swirl Jelly Roll
Fancy a dessert that combines the richness of chocolate with the lightness of jelly? This Chocolate Swirl Jelly Roll is a showstopper that’s easier to make than it looks. Perfect for any occasion, it’s a delightful treat that promises to impress.
Ingredients
For the sponge:
– 3/4 cup all-purpose flour
– 1/4 cup cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 4 large eggs
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
For the filling:
– 1 cup raspberry jelly
– 1 tbsp powdered sugar (for dusting)
Instructions
1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Mix in vanilla.
4. Gently fold the dry ingredients into the egg mixture until just combined.
5. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. Immediately turn the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper.
7. Starting from the short end, roll the cake and towel together. Cool on a wire rack for 30 minutes.
8. Unroll the cake and spread raspberry jelly evenly over the surface.
9. Re-roll the cake without the towel. Dust with powdered sugar before serving.
10. For best results, chill the roll for an hour before slicing. This makes cleaner cuts.
11. Use a serrated knife for slicing to prevent squishing the roll.
12. Serve slices with a dollop of whipped cream for extra indulgence.
Oozing with raspberry jelly and rich chocolate, this roll is a perfect balance of flavors and textures. Try serving it with fresh berries for a refreshing contrast.
Strawberry Jam Filled Jelly Roll
Create a delightful Strawberry Jam Filled Jelly Roll that’s perfect for any occasion. This recipe combines fluffy sponge cake with sweet strawberry jam for a treat that’s both beautiful and delicious.
Ingredients
- For the sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup strawberry jam
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until well blended.
- In another bowl, whisk together flour, baking powder, and salt. Fold into egg mixture until just combined.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Immediately loosen cake from edges of pan and invert onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll up cake in the towel, starting with the short side. Cool on a wire rack for 30 minutes.
- Unroll cake and spread strawberry jam evenly over the surface. Roll up again without the towel.
- Place seam side down on a serving plate. Dust with powdered sugar before serving.
Enjoy the light, airy texture paired with the sweet, tangy strawberry jam. Serve slices with a dollop of whipped cream for an extra indulgent treat.
Lemon Curd Jelly Roll
Here’s a refreshing twist on the classic jelly roll, perfect for summer gatherings. Lemon curd adds a tangy brightness that balances the sweet sponge.
Ingredients
- For the sponge:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until combined.
- In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture gently.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until top springs back when touched.
- While warm, turn sponge onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.
- Starting from the short end, roll sponge and towel together. Cool completely on a wire rack.
- Whip heavy cream and powdered sugar until stiff peaks form. Unroll sponge carefully.
- Spread lemon curd evenly over sponge, then layer with whipped cream.
- Re-roll sponge without towel. Chill for at least 1 hour before serving.
Cool and creamy, this lemon curd jelly roll offers a delightful contrast of textures. Serve slices with fresh berries for an extra burst of flavor.
Raspberry Cream Cheese Jelly Roll
Luscious and light, this dessert combines tart raspberries with creamy cheese in a soft sponge roll. Perfect for summer gatherings, it’s a showstopper that’s easier than it looks.
Ingredients
- For the sponge: 3/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 4 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla extract
- For the filling: 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1 cup fresh raspberries, 1/2 cup heavy cream
- For dusting: Powdered sugar
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat eggs and sugar on high until thick and pale, about 5 minutes. Mix in vanilla.
- Gently fold dry ingredients into egg mixture until just combined. Spread evenly in prepared pan.
- Bake for 12-15 minutes until cake springs back when touched. Tip: Work quickly for the next steps to prevent cracking.
- Immediately invert cake onto a clean towel dusted with powdered sugar. Peel off parchment.
- Starting at the short end, roll cake and towel together. Cool completely on a wire rack.
- Beat cream cheese and sugar until smooth. In another bowl, whip cream to stiff peaks, then fold into cheese mixture.
- Unroll cake, spread filling evenly, and scatter raspberries on top. Re-roll without towel.
- Chill for at least 1 hour before serving. Dust with powdered sugar.
Key to its appeal, the roll boasts a fluffy texture with a creamy, fruity center. Serve slices with extra raspberries or a drizzle of chocolate for an elegant touch.
Pumpkin Spice Jelly Roll
Unleash the flavors of fall with this Pumpkin Spice Jelly Roll, a perfect blend of spicy and sweet that’s surprisingly simple to make.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- For the filling:
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 6 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and pumpkin spice. Set aside.
- In another bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
- Fold in pumpkin puree, then gently mix in the dry ingredients until just combined.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes, until cake springs back when touched.
- While warm, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
- Starting at the short end, roll cake and towel together. Cool completely on a wire rack.
- For the filling, beat powdered sugar, cream cheese, butter, and vanilla until smooth.
- Unroll cake, spread filling evenly, then reroll without the towel. Chill for at least 1 hour before serving.
Rich in flavor with a soft, spongy texture, this Pumpkin Spice Jelly Roll pairs wonderfully with a dollop of whipped cream or a sprinkle of cinnamon on top for an extra kick.
Matcha Green Tea Jelly Roll
A matcha green tea jelly roll combines vibrant flavors with a light, airy texture. Perfect for tea lovers seeking a refreshing dessert option.
Ingredients
- For the sponge:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tbsp matcha green tea powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar on high speed until thick and pale, about 5 minutes.
- Sift together flour, matcha powder, and salt. Gently fold into egg mixture until just combined.
- Spread batter evenly into prepared pan. Bake for 10-12 minutes, until cake springs back when lightly touched.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Starting from the short end, roll cake and towel together. Cool completely on a wire rack.
- For the filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cake, spread filling evenly, then reroll without the towel. Chill for at least 1 hour before serving.
How the matcha’s earthy notes balance the sweet cream filling is a delight. Serve slices with a dusting of matcha powder for an extra touch.
Red Velvet Jelly Roll
Something magical happens when the rich flavors of red velvet meet the light, airy texture of a jelly roll. This Red Velvet Jelly Roll is a showstopper that’s surprisingly simple to make.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- For the filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and granulated sugar until light and fluffy, about 5 minutes.
- Mix in red food coloring and vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Spread batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While warm, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
- Starting at the short end, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread filling evenly, then re-roll without the towel.
- Chill for at least 1 hour before serving.
Fluffy and moist, this Red Velvet Jelly Roll pairs the tangy creaminess of the filling with the deep cocoa notes of the cake. Serve slices with a dusting of powdered sugar or a drizzle of chocolate sauce for extra decadence.
Blueberry Lemon Jelly Roll
Zesty and refreshing, this Blueberry Lemon Jelly Roll combines tangy lemon with sweet blueberries in a light sponge cake rolled into a perfect swirl.
Ingredients
- For the sponge cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- For the filling:
- 1 cup blueberry jam
- 1 cup whipped cream
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat eggs and sugar on high speed until thick and pale, about 5 minutes.
- Fold in lemon zest and juice gently.
- Sift dry ingredients over the egg mixture in batches, folding gently after each addition.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
- While warm, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
- Starting from the short end, roll cake and towel together. Cool completely on a wire rack.
- Unroll cake carefully. Spread blueberry jam evenly, then top with whipped cream.
- Re-roll cake without towel. Chill for at least 1 hour before serving.
Expect a soft, airy sponge with a vibrant blueberry-lemon filling. Slice thinly to showcase the swirl, or serve with a dollop of extra whipped cream for added indulgence.
Caramel Apple Jelly Roll
Apples and caramel come together in this irresistible jelly roll that’s perfect for any occasion. Simple to make yet impressive to serve, it’s a crowd-pleaser every time.
Ingredients
- For the sponge cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- For the filling:
- 1 cup apple jelly
- 1/2 cup caramel sauce
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until well blended.
- Fold in flour mixture until just combined. Spread batter evenly into prepared pan.
- Bake for 12-15 minutes or until cake springs back when lightly touched.
- Immediately loosen cake from edges of pan and invert onto a towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll cake in towel from the short end, cooling on a wire rack for 30 minutes.
- Unroll cake and spread evenly with apple jelly, then drizzle with caramel sauce.
- Re-roll cake without towel. Place seam side down on a serving platter.
- Dust with powdered sugar before serving.
Here’s a dessert that balances sweet caramel with tart apple jelly in every bite. The sponge cake is light and airy, making it a delightful treat. Serve slices with a dollop of whipped cream for an extra indulgent touch.
Peanut Butter and Jelly Roll
You’ve probably had a peanut butter and jelly sandwich, but have you tried it rolled up? This Peanut Butter and Jelly Roll twists the classic into a fun, shareable treat.
Ingredients
– For the dough:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 cup sugar
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
– For the filling:
– 1/2 cup smooth peanut butter
– 1/4 cup strawberry jelly
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix flour, sugar, and salt.
3. Add warm water and melted butter to the dry ingredients. Stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth.
5. Roll out the dough into a 12×8 inch rectangle.
6. Spread peanut butter evenly over the dough, leaving a 1-inch border.
7. Dollop jelly over the peanut butter, then spread gently.
8. Starting from the long side, roll the dough tightly into a log.
9. Cut the log into 1-inch slices and place them on a baking sheet.
10. Bake for 20 minutes or until golden brown.
Now you’ve got a playful take on PB&J. The rolls are soft with a slight crunch, perfect for dipping in milk or serving as a snack. Never underestimate the power of a classic combo reinvented.
Coconut Lime Jelly Roll
Here’s a refreshing twist on the classic jelly roll that’s perfect for summer gatherings. Coconut Lime Jelly Roll combines tropical flavors in a light, airy dessert.
Ingredients
- For the sponge cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until combined.
- In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
- Immediately invert cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
- Roll cake in towel from the short end. Cool completely on a wire rack.
- For filling, whip cream and powdered sugar until stiff peaks form. Fold in lime zest, juice, and coconut.
- Unroll cake, spread filling evenly, then re-roll without towel. Chill for 1 hour before serving.
Delightfully tangy and creamy, this jelly roll offers a perfect balance of flavors. Serve chilled with a sprinkle of extra coconut for added texture.
Black Forest Jelly Roll
Now, let’s dive into making a Black Forest Jelly Roll, a delightful twist on the classic cake that’s perfect for any occasion.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until well combined.
- Fold in the dry ingredients gently until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a towel dusted with powdered sugar. Peel off the parchment paper.
- Roll the cake up in the towel from the short end. Cool on a wire rack.
- For the filling, beat heavy cream and powdered sugar until stiff peaks form.
- Unroll the cake carefully. Spread whipped cream evenly over the cake, then top with cherry pie filling.
- Re-roll the cake without the towel. Chill for at least 1 hour before serving.
Keep in mind, the cake should be moist with a rich chocolate flavor, balanced by the sweet and tart cherry filling. Serve slices with a dollop of extra whipped cream for an indulgent touch.
Tiramisu Jelly Roll
Vibrant flavors meet in this Tiramisu Jelly Roll, a twist on the classic dessert that’s both elegant and easy to make.
Ingredients
- For the sponge cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- For dusting:
- 2 tbsp cocoa powder
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when lifted.
- Fold in vanilla extract.
- Sift together flour, baking powder, and salt. Gently fold into egg mixture until just combined.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes, until cake springs back when touched.
- While warm, roll cake with parchment from the short end. Cool completely on a wire rack.
- For filling, beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cake. Brush with coffee and liqueur if using. Spread filling evenly.
- Re-roll cake without parchment. Wrap in plastic and chill for at least 1 hour.
- Before serving, dust with cocoa powder. Tip: Use a fine sieve for an even dusting.
Moist sponge and creamy filling make this roll a showstopper. Serve slices with a drizzle of chocolate sauce for extra decadence.
Mocha Jelly Roll
This mocha jelly roll combines rich coffee and chocolate flavors in a light, spongy cake. Perfect for dessert or a sweet snack, it’s surprisingly simple to make.
Ingredients
- For the cake: 3 eggs, 1 cup granulated sugar, 1/3 cup water, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt
- For the filling: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tbsp instant coffee granules, 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add granulated sugar, beating until light and fluffy. Blend in water and vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Immediately loosen cake from edges of pan and invert onto a towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll cake up in the towel, starting with the short side. Cool completely on a wire rack.
- For the filling, beat heavy cream, powdered sugar, coffee granules, and vanilla extract until stiff peaks form.
- Unroll cake and spread filling evenly over the surface. Re-roll cake without the towel.
- Chill for at least 1 hour before serving. Dust with additional powdered sugar if desired.
Slice it thick to showcase the swirl, or serve with a dollop of whipped cream for extra decadence. The mocha jelly roll is moist, fluffy, and packed with flavor.
Orange Marmalade Jelly Roll
Baking a perfect Orange Marmalade Jelly Roll is simpler than you think. Follow these steps for a sweet, tangy treat.
Ingredients
- For the sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup orange marmalade
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until well blended.
- In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture gently.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when touched.
- While warm, turn cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Starting with the short side, roll cake and towel together. Cool on a wire rack for 30 minutes.
- Unroll cake. Spread marmalade evenly over cake. Roll up again without the towel.
- Place seam side down on a serving plate. Dust with powdered sugar before serving.
This jelly roll boasts a light, airy texture with a vibrant orange flavor. Serve slices with a dollop of whipped cream for an extra indulgent treat.
Cherry Almond Jelly Roll
Cherry almond jelly roll combines the tartness of cherries with the nutty flavor of almonds in a soft, spongy cake. Perfect for summer gatherings, this dessert is both visually appealing and delicious.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- For the filling:
- 1 cup cherry jam
- 1/2 cup sliced almonds, toasted
- For dusting:
- Powdered sugar
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when lifted.
- Fold in vanilla and dry ingredients until just combined.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
- While warm, turn cake onto a towel dusted with powdered sugar. Peel off parchment paper.
- Roll cake and towel together from the short end. Cool completely on a wire rack. Tip: Rolling while warm prevents cracking.
- Unroll cake, spread cherry jam evenly, and sprinkle with almonds.
- Re-roll cake without towel. Dust with powdered sugar before serving. Tip: Chill for 30 minutes for easier slicing.
Every bite offers a delightful contrast between the fluffy cake and the sticky, fruity filling. Serve slices with a dollop of whipped cream for extra indulgence.
Banana Split Jelly Roll
Craving a twist on the classic banana split? This Banana Split Jelly Roll combines ripe bananas, sweet jelly, and fluffy cake in one irresistible dessert.
Ingredients
- For the cake: 3 eggs, 1 cup granulated sugar, 1/3 cup water, 1 tsp vanilla extract, 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
- For the filling: 1 cup strawberry jelly, 2 ripe bananas, sliced, 1 cup whipped cream
- For the topping: 1/2 cup chocolate syrup, 1/4 cup chopped nuts, 1/4 cup maraschino cherries
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar, water, and vanilla extract to the eggs, beating until well blended.
- In another bowl, whisk together flour, baking powder, and salt. Fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Immediately loosen cake from edges of pan. Invert onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll up cake in the towel, starting with the short side. Cool on a wire rack for 30 minutes.
- Unroll cake. Spread strawberry jelly evenly over cake. Top with banana slices and whipped cream.
- Re-roll cake. Place seam side down on a serving platter.
- Drizzle with chocolate syrup. Sprinkle with chopped nuts and top with maraschino cherries.
Soft cake meets creamy filling and crunchy toppings for a perfect bite. Serve chilled for a refreshing summer treat.
Pineapple Upside Down Jelly Roll
Fancy a twist on the classic pineapple upside-down cake? This Pineapple Upside Down Jelly Roll combines the nostalgic flavors with a fun, rollable format. Perfect for summer gatherings, it’s as delightful to look at as it is to eat.
Ingredients
For the jelly roll:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup milk
For the topping:
– 1/4 cup unsalted butter
– 1/2 cup brown sugar
– 1 can (20 oz) pineapple slices, drained
– Maraschino cherries, halved
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Beat eggs on high speed for 5 minutes until thick. Gradually add sugar, then vanilla.
4. Fold in flour mixture alternately with milk. Spread batter evenly in pan.
5. Bake for 12-15 minutes until cake springs back when touched.
6. While warm, loosen edges and invert onto a towel dusted with powdered sugar. Roll cake with towel from the short end. Cool.
7. Melt butter in a skillet over medium heat. Stir in brown sugar until dissolved.
8. Arrange pineapple slices and cherries in the skillet. Cook for 2 minutes.
9. Unroll cake, spread topping evenly, then reroll without the towel.
10. Chill for 1 hour before serving.
Bursting with caramelized pineapple and cherries, this jelly roll offers a soft, spongy texture with a gooey topping. Serve chilled slices with a dollop of whipped cream for an extra treat.
Spiced Chai Jelly Roll
Roll out this Spiced Chai Jelly Roll for a cozy twist on a classic dessert. Perfect for tea time or as a sweet finish to any meal.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3 large eggs
- 3/4 cup granulated sugar
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup chai tea jelly
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, and cloves.
- In another bowl, beat eggs and granulated sugar on high until thick and pale, about 5 minutes.
- Gently fold the flour mixture into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, until the cake springs back when touched.
- While warm, turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
- Starting from a short end, roll the cake and towel together. Cool on a wire rack.
- For the filling, whip heavy cream and powdered sugar until stiff peaks form.
- Unroll the cake, spread with chai tea jelly, then the whipped cream.
- Re-roll the cake without the towel. Chill for at least 1 hour before serving.
Delightfully spiced and softly sweet, this jelly roll pairs wonderfully with a cup of tea. For an extra touch, dust with powdered sugar or drizzle with caramel before serving.
Maple Walnut Jelly Roll
Delight in the perfect blend of sweet and nutty with this Maple Walnut Jelly Roll. It’s a showstopper that’s easier to make than it looks.
Ingredients
- For the sponge cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup maple syrup
- 1/2 cup chopped walnuts, toasted
Instructions
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar and vanilla, beating until well blended.
- In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when lightly touched.
- Immediately loosen cake from edges of pan. Invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Roll up cake in the towel, starting from the short end. Cool on a wire rack.
- For the filling, beat heavy cream and powdered sugar until stiff peaks form. Fold in maple syrup and walnuts.
- Unroll cake carefully. Spread filling evenly over cake. Roll up again without the towel.
- Chill for at least 1 hour before serving. Slice with a serrated knife for clean cuts.
Serve this Maple Walnut Jelly Roll chilled for a refreshing treat. The sponge is light and airy, contrasting beautifully with the rich, creamy filling. For an extra touch, drizzle with additional maple syrup and sprinkle with walnuts before serving.
S’mores Jelly Roll
Let’s dive into making a S’mores Jelly Roll, a twist on the classic campfire treat that’s perfect for any occasion.
Ingredients
- For the cake: 3 large eggs, 1 cup granulated sugar, 1/3 cup water, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt
- For the filling: 1 cup marshmallow fluff, 1/2 cup graham cracker crumbs, 1/2 cup mini chocolate chips
- For the topping: 1/2 cup melted chocolate, 1/4 cup graham cracker crumbs
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar, water, and vanilla extract to the eggs, beating until well blended.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until combined.
- Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Immediately loosen cake from edges of pan and invert onto a towel sprinkled with powdered sugar. Carefully peel off parchment paper.
- Roll up cake in the towel, starting with the short side. Cool on a wire rack for 30 minutes.
- Unroll cake and spread marshmallow fluff evenly over the surface. Sprinkle with graham cracker crumbs and mini chocolate chips.
- Re-roll cake without the towel. Place seam side down on a serving plate.
- Drizzle melted chocolate over the top and sprinkle with additional graham cracker crumbs.
With its fluffy marshmallow center and crunchy graham cracker bits, this S’mores Jelly Roll is a decadent dessert that’s sure to impress. Serve slices with a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Here’s a sweet wrap-up to our 22 Delicious Jelly Roll Recipes! Whether you’re a baking newbie or a seasoned pro, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one stole your heart—drop a comment below. And if you found this roundup helpful, why not share the love on Pinterest? Happy baking!
