The Art of Cake Rolls: A Journey Through Sweet Delights

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Roll cakes are the perfect dessert for any occasion—whether you’re celebrating a birthday, a special holiday, or simply indulging in a sweet treat. With their light, fluffy sponge and endless variations of delicious fillings, roll cakes (also known as Swiss rolls) offer an impressive yet simple way to wow your guests. This guide will take you through seven extraordinary roll cake recipes, each with its own unique twist, and help you create these stunning treats from scratch.

From fruity strawberry birthday rolls to decadent chocolate velvet roulades, let’s dive into the world of roll cakes with these mouth-watering recipes!

1. Strawberry Birthday Cake Roll 

Ingredients:

  • 4 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  • 1 cup whipped cream
  • 1 cup sliced strawberries

Instructions:

  1. Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Prepare the Batter: Beat eggs, sugar, and vanilla extract in a large bowl until light and fluffy. In a separate bowl, sift together flour, baking powder, and salt. 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 touched.
  4. Roll the Cake: While the cake is still warm, sprinkle powdered sugar on top and invert it onto a clean kitchen towel. Carefully roll the cake with the towel from short end to short end and let it cool completely.
  5. Fill and Chill: Unroll the cake and spread whipped cream over the surface. Top with sliced strawberries. Roll the cake back up without the towel and chill in the refrigerator for at least 1 hour.
  6. Serve: Slice and enjoy this delightful strawberry birthday cake roll!

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Chill Time: 1 hour
Servings: 8

2. Purple Velvet Cake Roll 

Ingredients:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon purple gel food coloring

For the Filling:

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Make the Cake Batter: Beat eggs and sugar until thick and pale. Gradually add oil and vanilla, then sift together cocoa powder, flour, baking soda, and salt. Gently fold the dry ingredients into the egg mixture. Add purple food coloring and stir to achieve the desired hue.
  3. Bake the Cake: Spread the batter evenly into the pan and bake for 12-14 minutes.
  4. Roll the Cake: Turn the cake onto a towel dusted with powdered sugar and roll it up while it’s still warm. Let it cool completely.
  5. Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
  6. Assemble the Roll: Unroll the cooled cake, spread the whipped cream, and roll it back up. Chill in the fridge for at least 1 hour.
  7. Serve: Slice and enjoy this elegant purple velvet cake roll!

Prep Time: 20 minutes
Cook Time: 14 minutes
Servings: 10 slices

3. Black Forest Roll Cake 

Ingredients:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon kirsch (optional)
  • 1 cup cherry pie filling or fresh cherries, pitted and halved
  • 1/4 cup dark chocolate shavings

Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Make the Cake Batter: Beat eggs and sugar for 5 minutes until thick and pale. Add vanilla extract. Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
  3. Bake the Cake: Pour the batter into the pan and bake for 10-12 minutes.
  4. Roll the Cake: Invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it up while still hot. Let it cool completely.
  5. Prepare the Filling: Whip the heavy cream with powdered sugar and kirsch (optional) until stiff peaks form.
  6. Assemble the Roll: Unroll the cooled cake and spread whipped cream. Add cherry pie filling or fresh cherries and roll the cake back up. Chill for 1 hour.
  7. Decorate and Serve: Top with whipped cream, chocolate shavings, and extra cherries.

Prep Time: 25 minutes
Cook Time: 12 minutes
Servings: 10

4. Red Velvet Oreo Cake Roll 

Ingredients:

For the Cake:

  • 1 box red velvet cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 10 Oreo cookies, crushed

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. Prepare the Cake Batter: Mix the red velvet cake mix with eggs, oil, and water until smooth. Pour the batter into the pan and spread it evenly.
  3. Bake the Cake: Bake for 20 minutes, then let it cool slightly before flipping it onto a dampened towel. Roll the cake up with the towel and let it cool completely.
  4. Prepare the Frosting: Beat the cream cheese, powdered sugar, and vanilla extract. Whip heavy cream to stiff peaks and fold it into the cream cheese mixture along with crushed Oreos.
  5. Assemble the Cake: Unroll the cooled cake and spread the frosting. Roll the cake back up and refrigerate for at least 1 hour before slicing.

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 12

5. Decadent Chocolate Velvet Roulade with Silky Peanut Butter Bliss 

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 cups unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups milk

For the Peanut Butter Filling:

  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2 1/2 cups heavy cream

Instructions:

  1. Preheat the Oven: Preheat to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Make the Cake: Whisk together the dry ingredients. Cream butter and sugar, then beat in eggs and vanilla. Add the milk and fold in the dry ingredients. Spread the batter into the pan and bake for 12-15 minutes.
  3. Prepare the Peanut Butter Filling: Whip together peanut butter and powdered sugar, then fold in whipped cream until smooth.
  4. Roll the Cake: Invert the cake onto a towel, remove parchment, and roll it up. Let it cool slightly before unrolling, spreading the peanut butter filling, and rerolling the cake.
  5. Chill and Serve: Chill for an hour before slicing and serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12

6. Ultimate Chocolate Delight Roll Cake with M&M Magic 

Ingredients:

For the Cake:

  • 250g all-purpose flour
  • 75g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 200g granulated sugar
  • 200g brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • 2 teaspoons vanilla extract

For the Frosting:

  • 2 cups heavy cream
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

For the Garnish:

  • 1/2 cup M&Ms

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Prepare the Cake: Whisk together all the dry ingredients. Beat sugar and eggs, then add oil and water. Gradually combine the wet and dry mixtures and bake for 20 minutes.
  3. Frost and Garnish: Whip the cream with powdered sugar and vanilla. Spread frosting on the cooled cake, then sprinkle M&Ms.
  4. Roll and Chill: Roll the cake and refrigerate for 1 hour before serving.

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 12

7. Chestnut Cream and Chocolate Roll 

Ingredients:

For the cake:

  • 4 eggs
  • 100 g (1/2 cup) sugar
  • 80 g (2/3 cup) flour
  • 30 g (1/4 cup) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 pinch of salt

For the filling:

  • 200 g (7 oz) chestnut cream
  • 150 g (2/3 cup) mascarpone
  • 200 ml (3/4 cup) heavy cream
  • 2 tablespoons powdered sugar
  • 100 g (3.5 oz) melted dark chocolate

Instructions:

  1. Prepare the cake: Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form. Beat the yolks with sugar until pale. Add the flour, cocoa, and baking powder, and carefully fold in the whipped egg whites.
  2. Baking: Spread the batter onto a rectangular baking sheet lined with parchment paper. Bake for 12 to 15 minutes, then let it cool.
  3. Prepare the filling: Whisk the cold heavy cream into whipped cream with powdered sugar. In another bowl, mix the chestnut cream with the mascarpone. Gently fold the whipped cream into the chestnut mixture.
  4. Assembly: Once the cake is cool, unroll it, spread the chestnut and mascarpone cream on top, and re-roll it.
  5. Decoration: Pour the melted dark chocolate over the roll and refrigerate for at least 1 hour.
  6. Serve: Decorate with chestnut pieces or grated chocolate before serving.

Preparation time: 20 minutes
Baking time: 15 minutes
Chilling time: 1 hour
Servings: 10-12

8. Pistachio and Rose Roll 

Ingredients:

For the cake:

  • 4 eggs
  • 100 g (1/2 cup) sugar
  • 100 g (2/3 cup) flour
  • 1/2 teaspoon baking powder
  • 30 g (2 tablespoons) pistachio paste
  • 1 tablespoon rose water

For the filling:

  • 200 ml (3/4 cup) heavy cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons pistachio paste
  • Edible rose petals (optional)

Instructions:

  1. Prepare the cake: Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form. In a separate bowl, beat the yolks with sugar, then add pistachio paste and rose water. Stir in the flour and baking powder, then gently fold in the egg whites.
  2. Baking: Spread the batter onto a rectangular baking sheet lined with parchment paper. Bake for 12-15 minutes.
  3. Prepare the filling: Whip the cold cream with powdered sugar until stiff. Add the pistachio paste and whisk until smooth.
  4. Assembly: Once the cake is cooled, unroll it and spread the pistachio cream filling on top. Carefully roll it back up.
  5. Decoration: Garnish with edible rose petals or crushed pistachios.
  6. Serve: Refrigerate for 1 hour before serving.

Preparation time: 25 minutes
Baking time: 15 minutes
Chilling time: 1 hour
Servings: 8-10

9. Orange and Mascarpone Roll 

Ingredients:

For the cake:

  • 4 eggs
  • 100 g (1/2 cup) sugar
  • 100 g (2/3 cup) flour
  • 1/2 teaspoon baking powder
  • Zest of 1 orange
  • 1 tablespoon fresh orange juice

For the filling:

  • 250 g (1 cup) mascarpone
  • 200 ml (3/4 cup) heavy cream
  • 3 tablespoons powdered sugar
  • Zest of 1 orange
  • 2 tablespoons orange liqueur (optional)

Instructions:

  1. Prepare the cake: Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Beat the yolks with sugar until creamy. Add flour, baking powder, orange zest, and orange juice. Whisk the egg whites to stiff peaks and fold them gently into the mixture.
  2. Baking: Spread the batter onto a rectangular baking sheet lined with parchment paper. Bake for 12-15 minutes.
  3. Prepare the filling: Whip the cream with powdered sugar. Add mascarpone and orange zest and whisk until smooth and firm.
  4. Assembly: Once the cake is cooled, unroll it and spread the mascarpone filling over it. Roll it up carefully and refrigerate for 1 hour.
  5. Serve: Garnish with orange segments and extra zest before serving.

Preparation time: 20 minutes
Baking time: 15 minutes
Chilling time: 1 hour
Servings: 8-10

10. Coffee and Whipped Cream Roll 

Ingredients:

For the cake:

  • 4 eggs
  • 100 g (1/2 cup) sugar
  • 90 g (3/4 cup) flour
  • 10 g (1 tablespoon) instant coffee
  • 1/2 teaspoon baking powder
  • 1 pinch of salt

For the filling:

  • 300 ml (1 1/4 cups) heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon coffee extract (or 1 teaspoon instant coffee dissolved in a bit of water)

Instructions:

  1. Prepare the cake: Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Whisk the egg whites to stiff peaks. Beat the yolks with sugar, then add the dissolved coffee. Stir in flour and baking powder, and gently fold in the egg whites.
  2. Baking: Spread the batter onto a rectangular baking sheet lined with parchment paper. Bake for 12-15 minutes.
  3. Prepare the filling: Whip the cream with powdered sugar and the coffee extract until stiff.
  4. Assembly: Once the cake is cooled, unroll it and spread the coffee whipped cream filling over it. Roll it up and refrigerate for 1 hour.
  5. Serve: Decorate with chocolate-covered coffee beans or a dusting of cocoa powder before serving.

Preparation time: 20 minutes
Baking time: 15 minutes
Chilling time: 1 hour
Servings: 8-10

These seven roll cakes are an excellent starting point for anyone wanting to master the art of cake rolls. Each variation is easy to make and offers a stunning finish. Whether you’re looking for a fruity, chocolatey, or nutty twist, you’re sure to impress your guests with these irresistible creations!

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