What the heck is this?
Imagine a light, fluffy sponge cake filled with a rich, creamy filling — that’s the magic of a cake roll. Perfect for any special occasion (or just because you’re craving something delicious), this cake roll is soft, spongey, and the ultimate dessert to impress your friends and family. It’s not as hard as it sounds to make, I promise, and once you roll it up, it looks like you spent hours in the kitchen. But you didn’t. All you need is a little patience, and the result is a decadent treat that will have everyone asking for the recipe.
Why You’ll Love This Recipe
It’s a showstopper dessert — looks super impressive but super simple to make.
Light and airy, so you can justify having more than one slice (or two).
You can customize the filling to suit your tastes — go chocolate, berry, or classic cream.
Perfect for holidays, birthdays, or a casual Sunday treat.
You can prep it ahead of time and store it in the fridge — bonus points for make-ahead desserts.
The Good Stuff You’ll Need
For the Sponge Cake:
3 large eggs, room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar (for dusting)
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup powdered sugar (for the cream cheese filling)
Let’s Do This
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and grease the sides lightly. This will help the cake come out easily after baking.
Step 2: Make the Sponge Cake
In a medium mixing bowl, whisk the eggs and sugar together until light and fluffy (about 5–7 minutes). Add in the vanilla extract and continue to mix. In a separate bowl, sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture until combined — be careful not to deflate the batter.
Step 3: Bake the Cake
Pour the batter into your prepared baking sheet and spread it evenly. Bake for about 12–15 minutes, or until the cake springs back when lightly touched. You want it to be soft but firm enough to hold its shape when rolled.
Step 4: Roll the Cake (Yes, Really!)
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel, peel off the parchment paper, and immediately start rolling it up from one short side, towel and all. Let it cool completely in the towel.
Step 5: Make the Filling
While the cake is cooling, whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form. In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped cream until everything is combined into a light, fluffy filling.
Step 6: Unroll and Fill
Once the cake has cooled completely, gently unroll it. Spread the cream filling evenly over the entire surface of the cake, leaving a small border around the edges. Carefully roll the cake back up, without the towel this time, into a tight log. If there’s any extra filling, feel free to spread it on top of the cake roll or serve on the side for extra indulgence.
Step 7: Chill and Serve
Refrigerate the cake roll for at least an hour before serving to let the filling set. Before serving, dust with more powdered sugar for a little extra sweetness.
Serving Suggestions
Serve the cake roll as is, or top it with a drizzle of chocolate sauce, fresh berries, or even a dollop of whipped cream. It pairs wonderfully with a cup of tea or coffee.
Switch It Up
Flavor the filling: Add cocoa powder to the whipped cream for a chocolate twist.
Go fruity: Swap in a fruit filling (strawberry, raspberry, or lemon curd) for a fresh take.
Spice it up: Add a pinch of cinnamon, nutmeg, or even some orange zest to the cake batter for added flavor.
Make-Ahead Tips
You can make the cake roll a day ahead of time. Just store it in the fridge, wrapped tightly in plastic wrap, and it will keep for up to 2–3 days. If you’re making it for a special occasion, it’s a great make-ahead dessert.
Questions People Actually Ask
Q: Can I use a different filling?
A: Of course! You can fill the cake with fruit preserves, custard, chocolate ganache, or even a combination of whipped cream and fresh berries.
Q: How do I keep the cake from cracking when rolling it?
A: Be sure the cake is fully cooled before you roll it. The towel technique also helps prevent it from cracking. If it does crack a little, no worries! You can hide the cracks with the filling or toppings.
Q: Can I freeze a cake roll?
A: Yes! You can freeze the rolled cake without the filling. Just wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the fridge before filling and serving.
Cake Roll Recipe: Light, Fluffy, and Oh-So-Dreamy
- Total Time: 35 minutes
- Yield: 8–10 servings
Description
Imagine a light, fluffy sponge cake filled with a rich, creamy filling — that’s the magic of a cake roll. Perfect for any special occasion (or just because you’re craving something delicious), this cake roll is soft, spongey, and the ultimate dessert to impress your friends and family. It’s not as hard as it sounds to make, I promise, and once you roll it up, it looks like you spent hours in the kitchen. But you didn’t. All you need is a little patience, and the result is a decadent treat that will have everyone asking for the recipe.
Ingredients
For the Sponge Cake:
3 large eggs, room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar (for dusting)
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup powdered sugar (for the cream cheese filling)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and grease the sides lightly. This will help the cake come out easily after baking.
Step 2: Make the Sponge Cake
In a medium mixing bowl, whisk the eggs and sugar together until light and fluffy (about 5–7 minutes). Add in the vanilla extract and continue to mix. In a separate bowl, sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture until combined — be careful not to deflate the batter.
Step 3: Bake the Cake
Pour the batter into your prepared baking sheet and spread it evenly. Bake for about 12–15 minutes, or until the cake springs back when lightly touched. You want it to be soft but firm enough to hold its shape when rolled.
Step 4: Roll the Cake (Yes, Really!)
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel, peel off the parchment paper, and immediately start rolling it up from one short side, towel and all. Let it cool completely in the towel.
Step 5: Make the Filling
While the cake is cooling, whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form. In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped cream until everything is combined into a light, fluffy filling.
Step 6: Unroll and Fill
Once the cake has cooled completely, gently unroll it. Spread the cream filling evenly over the entire surface of the cake, leaving a small border around the edges. Carefully roll the cake back up, without the towel this time, into a tight log. If there’s any extra filling, feel free to spread it on top of the cake roll or serve on the side for extra indulgence.
Step 7: Chill and Serve
Refrigerate the cake roll for at least an hour before serving to let the filling set. Before serving, dust with more powdered sugar for a little extra sweetness.
Notes
Flavor the filling: Add cocoa powder to the whipped cream for a chocolate twist.
Go fruity: Swap in a fruit filling (strawberry, raspberry, or lemon curd) for a fresh take.
Spice it up: Add a pinch of cinnamon, nutmeg, or even some orange zest to the cake batter for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~250 kcal per serving
- Fat: ~18g
- Carbohydrates: ~18g
- Protein: ~3g