Cake rolls are one of the most elegant and versatile desserts you can create. Their soft, sponge-like texture and endless opportunities for fillings and decorations make them an ideal choice for any celebration. Whether you’re hosting a birthday party, a holiday gathering, or simply indulging in a sweet treat, cake rolls are a great way to impress your guests with both flavor and presentation. In this article, we’ll explore four delightful cake roll recipes that are sure to leave you craving more. From the rich Black Forest Swiss Roll to the refreshing Velvet Lemon Cream Roll Cake, each recipe offers a unique twist on this classic dessert.
Black Forest Swiss Roll – Chocolate & Cherry Bliss in Every Bite! 🍒
The Black Forest Swiss Roll combines two iconic flavors: rich chocolate and sweet cherries. Inspired by the traditional Black Forest cake, this version is light, airy, and incredibly easy to make, while still offering the indulgent flavors you crave.
Ingredients:
For the Cake:
- 4 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
For Garnish:
- Chocolate shavings
Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture. Pour the batter into the prepared pan, spreading it evenly, and bake for 12–15 minutes or until the cake springs back when lightly touched.
2. Cool and Roll:
While the cake bakes, prepare a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Once the cake is done, invert it onto the prepared towel and peel off the parchment paper. Roll the cake up from the short end with the towel and let it cool completely.
3. Prepare the Filling:
Whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
4. Assemble the Roll:
Once the cake has cooled, carefully unroll it and spread an even layer of whipped cream on the surface. Spoon the cherry pie filling over the whipped cream and roll the cake back up tightly (without the towel). Place the roll seam-side down on a serving platter.
5. Garnish & Serve:
Garnish the top with chocolate shavings and refrigerate the roll for at least 1 hour before slicing. The cooling process allows the flavors to meld together and makes the cake easier to cut.
Strawberry Birthday Cake Roll – A Sweet Celebration 🍓
This Strawberry Birthday Cake Roll is a perfect combination of light sponge cake, fresh strawberries, and fluffy whipped cream. The vibrant pink hue and fresh fruit make it an ideal dessert for a birthday or any joyful occasion.
Ingredients:
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup powdered sugar (for rolling)
For the Filling:
- 1 cup whipped cream
- 1 cup sliced strawberries
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. Prepare the Batter:
In a large bowl, beat the eggs, sugar, and vanilla extract until light and fluffy, which will take about 5 minutes. Sift the flour, baking powder, and salt into a separate bowl, then gently fold the dry ingredients into the egg mixture.
3. Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
4. Roll the Cake:
Once the cake is baked, dust the top with powdered sugar. Invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper. Roll the cake tightly with the towel from the short end and allow it to cool completely.
5. Fill the Cake:
Carefully unroll the cooled cake and spread a layer of whipped cream over the surface. Evenly distribute the sliced strawberries on top.
6. Roll and Chill:
Roll the cake back up without the towel and refrigerate it for at least 1 hour to set.
7. Serve:
Before serving, slice the cake into individual pieces and garnish with extra whipped cream and strawberries for a beautiful, elegant presentation.
Purple Velvet Cake Roll – A Show-Stopping Dessert 💜
The Purple Velvet Cake Roll is a stunning variation of the classic red velvet cake, using vibrant purple food coloring. This cake is as rich in flavor as it is in color, with a luxurious cream cheese filling that will leave everyone asking for seconds.
Ingredients:
For the Cake Roll:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Purple food coloring (gel or liquid)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Buttercream (Optional):
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- Purple food coloring
For Decoration:
- Fresh blackberries or purple berries
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C) and grease and line a 10×15-inch jelly roll pan with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat eggs and sugar on high speed for 3–4 minutes until pale and thick. Mix in vanilla extract and gradually fold in the dry ingredients, alternating with the milk. Add purple food coloring until the desired shade is achieved.
2. Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
3. Roll the Cake:
Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel. Allow it to cool completely.
4. Prepare the Filling:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
5. Assemble the Cake Roll:
Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and refrigerate it for at least 1 hour.
6. Optional Buttercream Frosting:
For an extra decorative touch, beat butter and powdered sugar together to create a fluffy buttercream. Tint it with purple food coloring and spread it over the roll.
7. Garnish & Serve:
Top the cake with fresh blackberries or purple berries and a dusting of powdered sugar. You can also pipe small buttercream swirls for added elegance.
Velvet Lemon Cream Roll Cake – A Tangy Delight 🍋
The Velvet Lemon Cream Roll Cake is the perfect balance of tangy lemon flavor and creamy sweetness. The lemon zest in the cake adds a refreshing flavor, while the creamy filling gives it a luxurious texture. This cake is ideal for spring celebrations or any time you’re craving a citrusy, light dessert.
Ingredients:
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and line a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract, then fold in the sifted flour and baking powder. Add lemon zest and juice, folding until just combined. Pour the batter into the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.
2. Roll the Cake:
While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is done, invert it onto the towel and peel off the parchment paper. Roll the cake up tightly with the towel and let it cool completely.
3. Prepare the Filling:
Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar, lemon extract, and lemon zest, continuing to whip until stiff peaks form.
4. Assemble the Cake Roll:
Unroll the cooled cake and spread the lemon whipped cream filling evenly over the surface. Re-roll the cake tightly and refrigerate for at least 1 hour.
5. Serve:
Before serving, dust with powdered sugar and slice the cake into individual portions.
Velvet Lemon Cream Roll Cake: A Zesty and Creamy Delight
The Velvet Lemon Cream Roll Cake is a beautiful combination of a soft sponge cake with a rich, tangy lemon cream filling. This dessert strikes the perfect balance between a light, airy texture and a burst of citrusy flavor, making it an excellent choice for spring and summer occasions. It’s as stunning as it is delicious, showcasing a sophisticated yellow hue that pairs wonderfully with a dusting of powdered sugar for a polished finish.
Ingredients
For the Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale. Stir in the vanilla extract. Sift the flour and baking powder together in a separate bowl, then gently fold into the egg mixture. Add the lemon zest and juice, folding until just combined. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched. - Roll the Cake:
While the cake bakes, sprinkle a clean kitchen towel generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel and peel off the parchment paper. Carefully roll the cake and the towel together from the short end. Allow it to cool completely. - Prepare the Filling:
In a chilled bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon extract, and lemon zest, and continue whipping until stiff peaks form. - Assemble the Roll Cake:
Unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake back up tightly, without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. - Serve:
Before serving, dust the cake with powdered sugar for a beautiful, finishing touch. Slice and enjoy this light, citrusy dessert.
Total Time: ~2 hours
Yield: 8-10 slices
This cake roll is ideal for those who love the vibrant flavor of lemon combined with the smooth richness of cream. It’s a refreshing dessert that’s both impressive and easy to make, making it perfect for gatherings or a sweet end to a meal.
Elegant Raspberry White Chocolate Cake Roll: A Masterpiece in Flavor and Presentation
The Raspberry White Chocolate Cake Roll is a show-stopping dessert, blending the delicate sweetness of white chocolate with the tangy freshness of raspberries. With a light sponge cake, a luscious white chocolate filling, and the burst of fresh raspberries, this cake roll is perfect for celebrating special occasions or impressing your guests.
Ingredients
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup raspberry jam
For the Topping:
- 1/2 cup white chocolate, melted
- Fresh raspberries
- Chocolate shavings
Instructions
- Prep the Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. - Make the Batter:
Beat egg yolks with 1/2 cup sugar until thick and pale. Stir in vanilla extract. In another bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Gently fold the egg whites into the yolk mixture. Sift in the flour, baking powder, and salt, folding gently to combine. - Bake the Cake:
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until the cake springs back when touched. Turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, roll the cake up (starting from a short end), and cool completely on a wire rack. - Prepare the Filling:
Melt the white chocolate with heavy cream over low heat, stirring until smooth. Allow it to cool slightly. Unroll the cake and spread the raspberry jam, then layer with the white chocolate mixture. Sprinkle fresh raspberries evenly over the chocolate. - Re-roll & Decorate:
Roll the cake back up tightly. Drizzle with melted white chocolate and garnish with fresh raspberries and chocolate shavings. - Chill & Serve:
Refrigerate for at least 1 hour before slicing and serving.
Total Time: 1 hour 45 minutes
Yield: 10 slices
This cake is the epitome of elegance, combining the richness of white chocolate with the tartness of raspberries. The result is a sophisticated dessert that is as visually stunning as it is flavorful. It’s perfect for a holiday celebration or a special dinner.
Peanut Butter Cup Cake Roll: The Ultimate Chocolate & Peanut Butter Treat
For chocolate and peanut butter lovers, the Peanut Butter Cup Cake Roll is an indulgent treat that combines fluffy chocolate cake with a rich, creamy peanut butter filling, topped with decadent chocolate ganache and chopped Reese’s Peanut Butter Cups. It’s a dessert that satisfies all cravings in one delicious bite.
Ingredients
For the Cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- Powdered sugar (for rolling)
For the Filling & Topping:
- 2 oz cream cheese, softened
- 1/3 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream
- 7 Reese’s peanut butter cups, chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray with cooking spray. In a bowl, beat eggs at high speed for 3 minutes until frothy. Add sugar, brewed coffee, and vanilla. Mix in cocoa powder, salt, baking powder, and gradually add flour until just combined. Spread the batter evenly in the pan and bake for 10-15 minutes, until springy. - Roll the Cake:
Set a clean towel on a flat surface and sprinkle with powdered sugar. Turn the cake onto the towel, peel off the foil, and roll the cake with the towel. Let it cool completely. - Make the Filling:
Beat cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, and heavy cream until creamy. Stir in half of the chopped peanut butter cups. - Assemble the Cake:
Unroll the cooled cake and spread the filling, leaving a 1-inch border. Re-roll the cake tightly and wrap it in plastic wrap. Chill for 1 hour. - Prepare the Ganache:
In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat for 30-60 seconds, whisking until smooth. Let it chill until pourable. - Glaze & Garnish:
Place the cake on a wire rack and pour the ganache over it, letting it drip down the sides. Garnish with the remaining chopped peanut butter cups. Chill until set. - Serve:
Slice and enjoy this decadent dessert chilled.
Total Time: ~2 hours
Yield: 8-10 slices
This cake roll is an absolute dream for peanut butter and chocolate enthusiasts, offering a rich, creamy filling and an irresistible chocolate ganache topping.
Mint Chocolate Chip Cake Roll: A Swirled Slice of Heaven
The Mint Chocolate Chip Cake Roll is a delightful treat for mint lovers, combining a soft chocolate cake with a refreshing mint chocolate chip filling and a luscious chocolate ganache drizzle. Its beautiful swirls and cool mint flavor make it a perfect dessert for spring and summer gatherings.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
For the Filling & Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon mint extract
- 1/2 cup mini chocolate chips
- Chocolate ganache or melted chocolate for drizzle
Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Sift the flour, cocoa powder, baking powder, and salt in a bowl. - Make the Batter:
Beat the eggs and sugar on high speed until thick and pale, about 3 minutes. Mix in the vanilla extract. Gently fold in the dry ingredients. Spread the batter evenly in the pan and bake for 10-12 minutes. - Roll the Cake:
Turn the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel. Let it cool completely. - Prepare the Filling:
Whip the heavy cream with powdered sugar and mint extract until stiff peaks form. Fold in mini chocolate chips. - Assemble:
Unroll the cooled cake and spread the filling evenly. Re-roll the cake tightly and chill for 1-2 hours. - Decorate:
Drizzle the cake with chocolate ganache and garnish with extra chocolate chips if desired.
Total Time: ~1 hour 45 minutes
Yield: 8-10 slices
This refreshing and decadent cake roll is a perfect balance of mint and chocolate flavors, making it a wonderful choice for anyone who enjoys a cool, creamy dessert with a bit of chocolatey crunch.
Conclusion
Cake rolls are an incredibly versatile dessert, offering endless opportunities for creativity. Whether you’re in the mood for something fruity, creamy, or indulgently chocolatey, these four recipes have something to satisfy every craving. The Velvet Lemon Cream Roll Cake offers a refreshing citrus flavor, while the Elegant Raspberry White Chocolate Cake Roll combines tangy fruit with rich white chocolate. For those who love chocolate and peanut butter, the Peanut Butter Cup Cake Roll is a must-try, and the Mint Chocolate Chip Cake Roll provides a fresh minty twist on a classic chocolate dessert. These cake rolls are not only delicious but visually stunning, making them the perfect addition to any occasion!
Conclusion
Cake rolls are a timeless dessert that combines versatility with elegance. Whether you’re making a Black Forest Swiss Roll, a Strawberry Birthday Cake Roll, a Purple Velvet Cake Roll, or a Velvet Lemon Cream Roll Cake, each variation offers a unique flavor experience. The key to a successful cake roll is mastering the technique of rolling the cake while it’s warm and soft, which ensures it stays intact and doesn’t crack. By experimenting with different fillings, flavors, and decorations, you can create show-stopping desserts that will become the highlight of any gathering.
These four cake roll recipes are just the beginning. With the foundation of light, fluffy cake and a creamy filling, the possibilities are endless. From decadent chocolate-cherry combinations to refreshing citrus treats, cake rolls offer a world of flavors to explore and enjoy. Happy baking!