I put this together because I want desserts that look fancy and feel doable. Cake rolls can feel like a big project. I want you to see that a polished roll can come from simple, everyday ingredients. You will find tips and ideas that help you get a beautiful slice without long hours in the kitchen.
If you love baking but time is tight, this is for you. If you want a dessert that looks fancy on the table but is simple to pull off, this is for you. If you enjoy clean, sliceable layers and fun flavors, this is for you.
You will get 30 cake roll recipes that look fancy but are easy to make. Each roll uses common ingredients and simple steps. I share practical tips to help you roll without cracks, chill time, and fill with fruit, cream, or chocolate. Plus you will pick up tricks like how to level the sponge and swirl colors for a professional look.
These recipes are friendly to beginners. You can do most of the work with a regular kitchen, a mixer, and a sheet pan.
Use these rolls for celebrations, weekend brunch, or a special gift box. You can mix and match fillings and colors to fit the season. If someone has dietary needs, there are friendly tweaks you can make.
Here is why this guide matters. Pick a roll, gather simple ingredients, and give it a try. You will see how easy it can be to serve a dessert that looks like a showpiece.
1. Classic Chocolate Cake Roll
Want a chocolate cake roll that looks fancy but is easy to make? This classic treat stays moist and cute. The cocoa sponge is light and tender, and it hugs a whipped cream filling. It fits a party menu or a simple weeknight dessert.
Here is why this recipe works. The batter bakes quickly and rolls without cracking. The filling is whipped cream with a touch of sugar for soft sweetness. Keep it simple and chill the slices for clean cuts.
Here is the complete recipe you can follow:
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1/2 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment.
2. In a bowl, whisk together flour, cocoa powder and sugar.
3. In another bowl, beat eggs with vanilla until light and airy.
4. Gently fold dry ingredients into the egg mix until just combined.
5. Pour batter into the pan and spread evenly.
6. Bake 10-12 minutes until set.
7. While it’s hot, dust a clean kitchen towel with powdered sugar and place the pan on top.
8. Flip the cake onto the towel, then peel off the parchment and roll the cake in the towel. Let cool completely.
9. In a bowl, whip heavy cream with powdered sugar to soft peaks.
10. Unroll the cooled cake, spread the filling evenly.
11. Roll again, wrap, and chill for at least 1 hour before slicing.
Tip: don’t overbake to keep the cake moist and easy to slice.
2. Strawberry Shortcake Roll
Want a dessert that looks fancy but is easy to make? This Strawberry Shortcake Roll is perfect for warm days. It pairs a light sponge with ripe berries and fluffy cream. The bright red strawberries show through the cream, making it a feast for the eyes as well as the palate. It’s great for potlucks, picnics, or a simple weeknight treat.
Here is why it works. The sponge stays soft and airy. The filling is quick to whip up. Rolling the cake in a towel helps it stay neat and keeps slices pretty on the plate. You can team it with a touch of vanilla for extra depth if you like. Now, let’s make it.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup heavy cream
– 1 cup strawberries, sliced
– 2 tbsp powdered sugar
– Optional: 1 tsp vanilla extract
Instructions
1. Preheat to 350°F (175°C). Line a jelly roll pan with parchment.
2. Beat eggs and sugar until thick and pale.
3. Sift flour with baking powder. Gently fold into the egg mixture.
4. Spread the batter in the pan in an even layer.
5. Bake about 15 minutes, or until the cake springs back.
6. Lay a clean kitchen towel on the counter, dust with powdered sugar, and invert the cake onto it. Roll up in the towel and let cool completely.
7. Whip the cream with powdered sugar (and vanilla if using) until soft peaks form. Fold in the sliced strawberries.
8. Unroll the cooled cake, spread the filling, and roll again gently. Chill at least 30 minutes before serving.
Tip: Use ripe strawberries for the best flavor. You can swap berries or add a little lemon zest to the cream for a brighter note.
3. Lemon Blueberry Cake Roll
Brighten your dessert table with a Lemon Blueberry Cake Roll that is simple to pull off. The lemon tang lifts the blueberries, giving a bright spring or summer bite. The cake stays light and rolls up into a pretty spiral. You’ll serve 10 people and still feel you earned a fancy look without the hard work.
Complete recipe details
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1/4 cup lemon juice
– 1 cup fresh blueberries
– 1/4 cup heavy cream
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. In a small bowl, whisk together flour and sugar.
3. In a separate bowl, beat the eggs and lemon juice until well blended.
4. Gently fold the dry ingredients into the wet until just combined.
5. Spread the batter evenly in the pan and bake about 12 minutes, until the cake springs back when touched.
6. Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. When the cake is warm, loosen it from the pan and roll it up in the towel. Let it cool completely.
7. In a bowl, whip the heavy cream and powdered sugar to soft peaks. Gently fold in the blueberries.
8. Unroll the cooled cake, spread the blueberry filling evenly, and roll it up again with the towel. Chill for about 30 minutes, then slice.
Tips
– For a stronger lemon flavor, add a teaspoon of lemon zest to the filling.
Frequently Asked Questions
– Can I use frozen blueberries? Yes. Thaw them first and drain thoroughly before folding into the cream.
4. Matcha Green Tea Cake Roll
Want a dessert that looks fancy but is easy to make? This Matcha Green Tea Cake Roll gives you that wow factor with little fuss. The matcha’s earthy flavor pairs with a light cream. Its bright green color catches the eye and stays perfectly light on the palate. Here is why this cake roll works for you.
Recipe at a glance
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 12 minutes
– Total Time: 32 minutes
– Calories: 230 per slice
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 2 tbsp matcha powder
– 1 cup heavy cream
– 1/4 cup powdered sugar
Instructions
1) Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2) In a bowl, whisk flour, sugar, and matcha powder. In another bowl, beat eggs until fluffy.
3) Fold the dry ingredients into the eggs gently until just combined.
4) Spread the batter evenly in the pan and bake for 12 minutes.
5) Let the cake cool briefly, then whip heavy cream with powdered sugar to soft peaks for the filling.
6) Unroll the warm cake, spread the matcha cream, and roll it back up tightly.
7) Chill for about 30 minutes, then slice and serve.
Tip: pair this roll with a small dab of red bean paste for a true Japanese touch.
FAQ
– Can I substitute matcha with green tea powder? Green tea powder works in a pinch, but matcha gives a richer flavor and color.
5. Pumpkin Spice Cake Roll
You want a cake roll that looks fancy but is easy to make. This Pumpkin Spice Cake Roll brings warm fall flavor to your table. The cake stays moist, and the creamy filling makes each bite feel special. It rolls up neatly and serves 10.
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp pumpkin pie spice
– 3/4 cup pumpkin puree
– 4 large eggs
– 1/2 cup granulated sugar
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat to 350°F. Line a jelly roll pan with parchment.
2. Whisk flour, baking powder, baking soda, and pumpkin pie spice.
3. Beat eggs and sugar until light and pale. Stir in pumpkin puree.
4. Add the flour mixture and mix just until combined.
5. Spread into the pan and bake 15 minutes.
6. Cool a few minutes, then roll the cake in a towel dusted with powdered sugar.
7. Whip the cream with powdered sugar until thick for the filling.
8. Unroll the cake, spread the filling, roll it up again, and chill for 60 minutes.
Tip: Use fresh pumpkin puree for the best flavor.
Optional add-ins: 1/4 cup chopped pecans or walnuts for extra crunch.
6. Coconut Cream Cake Roll
You want a dessert that looks fancy but is easy to make. The Coconut Cream Cake Roll fits that need. It pairs a light coconut sponge with a creamy filling. The result is a pretty roll that stays soft and silky.
Here is how to do it.
Recipe Overview
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 15 minutes
– Total Time: 45 minutes
– Calories: 240 per slice
Nutrition Information: per slice
– Protein: 3g
– Carbohydrates: 34g
– Fat: 10g
– Sugar: 20g
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup coconut cream
– 1/2 cup shredded coconut
– 1/4 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment.
2. Whisk flour, sugar, and baking powder in a bowl.
3. In another bowl, beat eggs until fluffy. Gently fold dry ingredients into the eggs.
4. Pour into the pan and bake for 15 minutes.
5. Let the cake cool a bit, then roll it in a towel dusted with powdered sugar.
6. For the filling, mix coconut cream and powdered sugar until smooth. Fold in shredded coconut.
7. Once the cake is cool, unroll it, spread the filling, and roll it back up.
8. Chill at least 30 minutes before serving.
Garnish with toasted coconut for extra texture.
FAQ:
– Can I use sweetened coconut? Yes, but it will make the filling sweeter.
7. Hazelnut Chocolate Cake Roll
Want a dessert that looks fancy but is easy to pull off? This Hazelnut Chocolate Cake Roll hits that sweet spot. The mix of rich chocolate and crunchy hazelnuts gives a memorable bite. The creamy filling keeps every slice soft and balanced, perfect for any get-together.
Here is the complete recipe so you can make it tonight.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup crushed hazelnuts
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk together flour, cocoa powder, and granulated sugar.
3. In a second bowl, beat the eggs until light and fluffy. Gently fold in the dry mix.
4. Pour the batter into the pan and sprinkle crushed hazelnuts on top.
5. Bake 12 minutes until set. Let the cake cool for a few minutes, then roll it in a clean towel.
6. Whip the heavy cream with powdered sugar until soft peaks form.
7. Unroll the warm cake, spread the filling evenly, and roll it back up.
8. Chill for 1 hour before slicing.
Tip: Toast the hazelnuts first to boost the aroma and crunch.
FAQ
– Can I substitute hazelnuts with other nuts? Yes, almonds or walnuts work well.
8. Raspberry Cream Cake Roll
You want a dessert that looks fancy but is easy to make. The Raspberry Cream Cake Roll gives a bright pink swirl and a light, fluffy sponge. It suits summer gatherings and slices neatly for a crowd.
Complete recipe
Cake batter
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup raspberries, pureed
Filling
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 cup raspberry puree
Instructions
1) Preheat to 350°F (175°C). Line a jelly roll pan with parchment.
2) In a small bowl, whisk flour and sugar.
3) In a separate bowl, beat eggs until light and fluffy.
4) Gently fold the dry mix into the eggs. Spread the batter evenly on the pan.
5) Bake 15 minutes until set. While it cools a bit, roll the warm cake in a towel dusted with powdered sugar.
6) For the filling, whip the heavy cream with powdered sugar to soft peaks. Fold in the raspberry puree.
7) Unroll the cooled cake. Spread the filling inside. Roll it back up tightly.
8) Chill 30 minutes. Slice. Top with extra raspberries if you like.
FAQ
– Can I use frozen raspberries? Yes. Thaw and drain them first to avoid extra moisture.
9. Coffee Mocha Cake Roll
If you love coffee and chocolate, you’ll enjoy this Coffee Mocha Cake Roll. It feels fancy but is simple to make. A soft chocolate sponge hides a rich mocha cream that tastes like dessert in a cup. The roll stays moist and works well for brunch or after dinner.
Recipe Overview
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 12 minutes
– Total Time: 42 minutes
– Calories: 250 per slice
– Nutrition: Protein 4g, Carbs 32g, Fat 12g, Sugar 20g
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1/4 cup brewed coffee, cooled
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. Whisk flour, cocoa, and sugar in a bowl. Beat eggs with the cooled coffee in another bowl until fluffy.
3. Fold the dry mix into the egg mixture gently.
4. Spread the batter thin on the pan and bake about 12 minutes.
5. Let the cake cool a bit, then roll it up in a clean kitchen towel. Unroll carefully once cooled.
6. Whip the cream with powdered sugar until soft peaks. Stir in 1-2 tsp instant coffee granules for a stronger taste, then spread over the cake.
7. Re-roll, wrap, and chill for about 1 hour. Slice to serve.
Tips
– For a bolder coffee flavor, add a bit more instant coffee to the filling.
– If you want a lighter feel, swap part of the cream for whipped yogurt.
10. Peach Melba Cake Roll
You want a dessert that looks fancy but is easy to make. This Peach Melba Cake Roll fits the bill. A light sponge wraps sweet peaches with a creamy raspberry filling. The result is bright, summery, and crowd friendly.
Here is why it works for your table. It stacks beauty and ease in one dish. You can make the roll ahead and chill it for a clean, sliceable look. The peach and raspberry combo feels fresh yet indulgent.
What you get:
– A pretty peach and raspberry color swirl
– Simple steps you can follow without fuss
– Make-ahead timing for busy days
– Serves about 8 people
Complete recipe
Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup peaches, diced
– 1 cup heavy cream
– 1/2 cup raspberries
– 1/4 cup powdered sugar
Instructions:
1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk flour, sugar, and baking powder.
3. In another bowl, beat eggs until airy and pale.
4. Gently fold the dry mix into the eggs until just combined. Spread the batter in the pan.
5. Bake for about 12 minutes until the cake is set but pale.
6. While it’s warm, roll the cake in a sugar-dusted towel to form a loose shape.
7. Whip the cream with the powdered sugar to soft peaks. Fold in peaches and raspberries.
8. Unroll the cake, spread the filling evenly, and roll it back up tightly.
9. Chill for at least 1 hour before slicing. For best flavor, serve cold.
Tip: use ripe peaches for extra sweetness and bright color.
11. Pina Colada Cake Roll
You want a dessert that looks fancy but is easy to make. This Pina Colada Cake Roll brings a tropical vibe with a creamy pineapple coconut filling. You get a pretty roll that serves eight and comes together in under an hour.
Recipe Overview
– Servings: 8
– Prep Time: 25 minutes
– Cook Time: 12 minutes
– Total Time: 37 minutes
– Calories: 230 per slice
Nutrition Information: Each slice contains:
– Protein: 3g
– Carbohydrates: 34g
– Fat: 10g
– Sugar: 19g
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 teaspoon baking powder
– 1 cup coconut cream
– 1/2 cup crushed pineapple, drained
– 1/4 cup powdered sugar
– Optional garnish: toasted coconut, for topping
Instructions
1. Heat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. Whisk flour, sugar, and baking powder in one bowl. In another bowl, beat eggs until light and foamy.
3. Fold the dry mix into the eggs gently. Pour into the pan and spread evenly. Bake 12 minutes.
4. While the cake cools a bit, beat coconut cream with powdered sugar until smooth. Stir in the pineapple.
5. Unroll the warm cake carefully, spread filling in a thin layer, and roll it back up tightly.
6. Chill for 30 minutes, then slice. Garnish with toasted coconut if you like.
FAQs:
– Can I use fresh pineapple? Yes. Chop small and drain well before mixing.
Whip up a slice of paradise with this Pina Colada Cake Roll! With just 37 minutes and a tropical twist, impress your guests without the fuss – because elegance shouldn’t be complicated.
12. Almond Joy Cake Roll
Crave a dessert that dresses up your table but stays simple to make? The Almond Joy Cake Roll fits the bill. It blends rich chocolate, toasted coconut, and almonds in a light sponge you can roll into a neat log. Every bite tastes like the famous candy bar, yet you make it at home. This roll works for parties or a cozy night in.
Recipe details
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 12 minutes
– Total Time: 42 minutes
– Calories: 250 per slice
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup sugar
– 4 large eggs
– 1/2 cup shredded coconut
– 1/2 cup chopped almonds
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, and sugar; set aside.
3. In another bowl, whisk eggs until fluffy; fold the dry ingredients into the egg mixture.
4. Spread the batter evenly in the pan and bake for 12 minutes.
5. Cool slightly, then roll the cake up in a powdered sugar–dusted towel.
6. For the filling, whip heavy cream and powdered sugar to soft peaks.
7. Fold in the shredded coconut and chopped almonds.
8. Unroll the cake, spread the filling, and roll it back up.
9. Chill the cake before serving.
10. For extra indulgence, drizzle chocolate sauce over the top before serving.
13. Chocolate Mint Cake Roll
Craving a chocolate mint dessert that looks fancy but is easy to make?
This Chocolate Mint Cake Roll uses a soft chocolate sponge and a cool mint cream.
The dark cake and bright mint filling make a striking slice.
Roll it, chill it, and serve to impress at any gathering.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup sugar
– 4 large eggs
– 1/2 cup heavy cream
– 1/2 cup powdered sugar
– 1 tsp peppermint extract
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk together flour, cocoa, and sugar.
3. In another bowl, beat eggs until fluffy.
4. Gently fold dry ingredients into the eggs.
5. Spread batter in the pan and bake for 12 minutes.
6. Let the cake cool slightly, then roll up in a clean towel to set its shape.
7. In a bowl, whip heavy cream with powdered sugar and peppermint extract until soft peaks form.
8. Unroll the cake, spread the mint filling, and roll it back up.
9. Chill until firm. Dust the top with cocoa powder before serving.
Tips for best results: Chill the roll for at least 1 hour so slices stay neat. If you want a stronger mint taste, add a few extra drops of peppermint extract to the filling.
14. Maple Pecan Cake Roll
Want a dessert that looks fancy but is easy to make? This Maple Pecan Cake Roll brings warm fall flavors to your table. Maple syrup adds sweetness and the pecans give a satisfying crunch. The rolled cake stays neat and stylish, perfect for holiday gatherings or a cozy night at home. Here is why this twist works: a tender sponge, a creamy filling, and a quick chill make it doable for beginners and busy cooks.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 3 large eggs
– 1 tsp baking powder
– 1/2 cup maple syrup
– 1 cup heavy cream
– 1/2 cup chopped pecans
– 1/4 cup powdered sugar
Steps
1) Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2) In a bowl, whisk flour, sugar, and baking powder. In another bowl, beat eggs until light and fluffy.
3) Fold the dry mix into the eggs, then stir in maple syrup. Spread the batter evenly in the pan.
4) Bake for about 15 minutes until the cake is set. Let it cool briefly.
5) Sift powdered sugar on a clean towel, then dust the towel. Gently roll the warm cake in the towel and cool completely.
6) Whip the cream with powdered sugar to soft peaks. Stir in the chopped pecans.
7) Unroll the cake, spread the pecan cream, then re-roll. Chill until firm. Slice and serve with a drizzle of maple syrup if you like.
If you want a nut swap, walnuts work well too. This keeps the dish grounded in fall flavors and feels special without extra fuss.
15. Blueberry Lemonade Cake Roll
Crave a dessert that looks fancy but is easy to pull off? The Blueberry Lemonade Cake Roll is bright, fresh, and fun to eat. The lemon tang meets blueberry sweetness in a soft sponge with a creamy fill. It makes spring parties pop without heavy work.
Here is the complete recipe.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup blueberries
– 1/4 cup lemonade concentrate
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat to 350°F (175°C). Line a jelly roll pan with parchment.
2. Whisk flour, sugar, and baking powder in one bowl.
3. In another bowl, beat eggs until pale and fluffy.
4. Fold the dry mix into the eggs and spread evenly in the pan.
5. Bake 12 minutes until set.
6. Dust a clean towel with powdered sugar. Gently turn the warm cake onto the towel and roll it up in the towel. Cool completely.
7. Whip cream with powdered sugar until soft peaks form. Fold in blueberries and lemonade concentrate.
8. Unroll the cake, spread the filling evenly, and roll again tightly.
9. Chill at least 1 hour before slicing.
10. Tip: Use fresh blueberries for best flavor.
16. Nutella Swirl Cake Roll
Craving chocolate that looks fancy but is easy to pull together? This Nutella Swirl Cake Roll gives you a glossy chocolate sponge and a creamy hazelnut swirl. It feels special for a party, yet you can bake it on a weeknight. The cake stays tender, and the Nutella ribbon makes every bite feel indulgent. Here is why it shines.
Here is the complete recipe you can follow.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup Nutella
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk flour, cocoa powder, and sugar.
3. In a second bowl, beat eggs until light and fluffy.
4. Fold the dry mix into the eggs until just combined.
5. Spread the batter on the pan. Swirl in Nutella.
6. Bake 12 minutes. Let the cake cool a moment, then roll in a clean towel.
7. Whip heavy cream with powdered sugar to soft peaks.
8. Unroll the cake, spread the whipped cream evenly.
9. Re-roll tightly. Chill at least 1 hour before serving.
10. Optional: drizzle extra Nutella on top for shine.
17. Vanilla Bean Cake Roll
Want a dessert that looks fancier than it is to make? This Vanilla Bean Cake Roll gives you a soft, airy cake with a bright vanilla kick. Real vanilla beans make the crumb fragrant and sweet. Roll in whipped cream and you have a dessert that looks polished on any table.
Recipe Overview
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 12 minutes
– Total Time: 32 minutes
– Calories: 220 per slice
Nutrition Information
– Protein: 4g
– Carbohydrates: 31g
– Fat: 9g
– Sugar: 18g
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 tsp vanilla bean paste
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. Whisk flour, sugar, and baking powder in a bowl.
3. In another bowl, beat eggs until fluffy and pale.
4. Fold the dry mix into the eggs and stir in vanilla bean paste.
5. Spread the batter evenly in the pan and bake 12 minutes.
6. Let the cake cool a few minutes, then roll it up in a towel dusted with powdered sugar.
7. Whip the heavy cream with powdered sugar until soft peaks form.
8. Unroll, spread with whipped cream, then roll again. Chill before slicing.
Tip: Use high‑quality vanilla beans for the deepest flavor.
FAQ
– Can I use vanilla extract instead of vanilla bean paste? Yes, but the depth of flavor will be milder.
18. Chocolate Raspberry Cake Roll
You want a dessert that looks fancy but is easy to make? This Chocolate Raspberry Cake Roll fits the bill. It pairs rich chocolate with tart raspberry cream for a crowd-pleasing treat. The sponge stays soft, and the filling shows off a pink pop against dark chocolate. You can finish it in about 42 minutes and cut ten neat slices.
Complete recipe
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 12 minutes
– Total Time: 42 minutes
– Calories: 240 per slice
– Nutrition Information per slice: Protein 4g, Carbohydrates 32g, Fat 11g, Sugar 20g
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup sugar
– 4 large eggs
– 1 cup raspberries, pureed
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. Whisk flour, cocoa, and sugar in a bowl. Beat eggs in a separate bowl until fluffy.
3. Fold the dry mix into the eggs. Pour the batter into the pan and spread evenly.
4. Bake about 12 minutes, then cool slightly on a rack.
5. Roll the warm cake in a towel dusted with powdered sugar to help shape.
6. Beat the cream with powdered sugar to soft peaks. Fold in the raspberry puree.
7. Unroll the cake, spread the raspberry filling, and roll it back up.
8. Chill until firm. Drizzle with melted chocolate if you like.
FAQ
– Can I use frozen raspberries? Yes. Thaw and drain well before using.
Indulge in the perfect balance of rich chocolate and tart raspberry! This Chocolate Raspberry Cake Roll not only looks fancy but can be whipped up in just 42 minutes. Deliciousness awaits!
19. White Chocolate Strawberry Cake Roll
You want a dessert that looks fancy but is easy to make. This White Chocolate Strawberry Cake Roll gives you a wow moment without hard skills. It pairs a silky white chocolate cream with bright strawberries. You can finish it in under an hour and slice it for a polished finish.
Here is the complete recipe so you can start right away.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 cup white chocolate chips
– 1 cup heavy cream
– 1/2 cup strawberries, diced
– 1/4 cup powdered sugar
Instructions
1. Preheat oven to 350°F. Line a jelly roll pan with parchment.
2. Whisk flour, sugar, and baking powder in a bowl.
3. In a separate bowl, beat eggs until fluffy.
4. Melt white chocolate chips and fold into the eggs.
5. Add the dry ingredients to the eggs and chocolate. Mix until just combined.
6. Spread the batter in the pan and bake about 12 minutes.
7. While the cake cools, whip the cream with powdered sugar to soft peaks; fold in the strawberries.
8. When the cake is warm, roll it in a clean towel to form a tight log; cool completely.
9. Unroll gently, spread with the white chocolate cream, and reroll. Chill for at least 1 hour.
10. Slice to reveal the pretty swirl. Top with chocolate shavings if you like.
Notes: You can swap regular chocolate for a different flavor, but white chocolate keeps the signature look. This roll stores well in the fridge for up to 2 days.
20. S’mores Cake Roll
Want a dessert that looks fancy but is easy to pull off? The S’mores Cake Roll brings campfire vibes to your table with almost no effort. A chocolate sponge wraps a fluffy marshmallow filling and a crisp graham cracker crunch. This roll makes a party feel special without a lot of work. You’ll win over guests with a pretty slice that tastes like s’mores.
Here is why you’ll love it. You can make it ahead and chill it for a neater presentation. No fancy piping or fondant needed. The flavors are familiar, but the look is wow-worthy. It travels well for potlucks and kid-friendly gatherings. And yes, you can toast the outside for an extra campfire finish.
Complete Recipe
– Servings: 10
– Prep time: 30 minutes
– Cook time: 12 minutes
– Total time: 42 minutes
– Calories: 250 per slice
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1 cup marshmallow fluff
– 1/4 cup heavy cream
– 1/2 cup crushed graham crackers
– 1/4 cup powdered sugar
Instructions
1) Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2) Whisk flour, cocoa, and sugar in a bowl. Beat eggs in a separate bowl until pale and fluffy.
3) Fold the dry mixture into the eggs until just combined. Spread the batter in the pan.
4) Bake 12 minutes. Cool briefly, then roll up in a towel dusted with powdered sugar.
5) Whip heavy cream with a little powdered sugar until soft peaks. Fold in marshmallow fluff.
6) Unroll the cake. Spread the marshmallow filling inside, then sprinkle with graham crackers. Roll again gently.
7) Chill until firm. For a final touch, torch the outside lightly to mimic a toasted marshmallow.
Frequently Asked Question
– Can I use homemade marshmallow cream? Yes, that works nicely too.
Elevate your dessert game effortlessly! With the S’mores Cake Roll, you can impress your guests with a stunning treat that tastes like summer nights around the campfire.
21. Mocha Hazelnut Cake Roll
You want a dessert that looks fancy but is easy to pull off. The Mocha Hazelnut Cake Roll delivers bold espresso flavor with a crisp hazelnut bite. It sits pretty on a plate and makes a good impression when you slice into it. Here is why it works: a light sponge, a creamy filling, and a gentle crunch, all in eight servings and about 47 minutes total.
Mocha Hazelnut Cake Roll recipe
Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup sugar
– 4 large eggs
– 2 tbsp espresso powder
– 1/2 cup crushed hazelnuts
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Whisk together flour, cocoa powder, and espresso powder.
3. Beat eggs until fluffy.
4. Gently fold dry ingredients into eggs, then spread the batter in the pan and bake for 12 minutes.
5. Cool briefly, then roll the cake in a towel dusted with powdered sugar.
6. Whip heavy cream with powdered sugar to soft peaks, then fold in hazelnuts.
7. Unroll the cake, spread the cream, and roll it back up.
8. Chill until firm. Slice and dust with more hazelnuts.
FAQ:
– Can I use decaf espresso? Yes, you can use decaf espresso.
Garnish with extra crushed hazelnuts for crunch.
22. Honey Almond Cake Roll
Craving a cake roll that looks fancy but stays simple? This Honey Almond Cake Roll fits the bill. A tender almond sponge wraps a honey cream filling. It feels special for gatherings and easy enough for a weeknight treat.
Here is why it works. The batter stays light with almond flavor that stays gentle. The honey filling adds sweetness without being cloying. And you get a pretty roll without complicated shaping.
Next steps. Gather your ingredients, bake a thin cake, then roll it up with creamy honey filling. You can finish with a light drizzle of honey for shine.
Complete ingredients
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 teaspoon baking powder
– 1/2 cup honey
– 1 cup heavy cream
– 1/4 cup almond slices
Filling:
– 1 cup heavy cream
– 2 tablespoons honey
– 2 tablespoons granulated sugar
Step-by-step instructions
1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk flour, sugar, and baking powder. In a separate bowl, beat the eggs until fluffy.
3. Fold the dry mix into the eggs. Spread the batter evenly in the pan.
4. Bake for about 12 minutes until the surface is set. Let cool just enough to handle.
5. Roll the warm cake in a towel dusted with powdered sugar. Let it cool fully.
6. In a bowl, whip the heavy cream, honey, and sugar until soft peaks form.
7. Unroll the cake gently. Spread the honey cream inside, then roll it back up tightly.
8. Chill the roll for at least 1 hour. Slice and serve with a light honey drizzle if you like.
Tip: If you prefer a milder honey flavor, use a touch less in the filling. For a dairy-free option, swap the cream filling for whipped coconut cream.
FAQ:
– Can I use agave syrup instead of honey? Yes, agave works as a substitute.
23. Chai Spice Cake Roll
Chai Spice Cake Roll
You want a dessert that looks fancy but stays simple. This Chai Spice Cake Roll blends warm cinnamon, cardamom, and ginger with a light sponge and a creamy filling. The swirl looks elegant, yet the steps are easy to follow. You’ll have a crowd-pleasing treat ready in less than an hour if you stay organized.
Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1 tsp chai spice blend
– 1 cup heavy cream
– 1/2 cup powdered sugar
– extra powdered sugar for dusting (optional)
Instructions:
1) Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment.
2) Whisk flour, sugar, baking powder, and chai spice in one bowl.
3) In another bowl, beat eggs until fluffy.
4) Fold the dry mix into the eggs until just combined; spread batter in the pan.
5) Bake 12 minutes until set.
6) Cool slightly, then roll the cake in a towel dusted with powdered sugar.
7) Whip the cream with powdered sugar to soft peaks.
8) Unroll the cake, spread with cream, and roll it back up. Chill before serving.
9) Garnish with a pinch of chai spice for a fragrant finish.
Next steps: slice and enjoy this cozy, cafe-style dessert at home.
FAQ:
– Can I use store-bought chai spice? Yes, it works perfectly and saves time.
24. Orange Creamsicle Cake Roll
You want a dessert that tastes special but is easy to make. This Orange Creamsicle Cake Roll gives a bright citrus bite in a soft sponge. It looks fancy but parts come together fast. Perfect for summer parties or a weeknight treat you can slice and share.
Complete Recipe
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 12 minutes
– Total Time: 42 minutes
– Calories: 250 per slice
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1/4 cup orange juice
– 1 cup heavy cream
– 1/2 cup powdered sugar
– Optional: orange zest for the filling
Instructions
1. Preheat the oven to 350°F and line a jelly roll pan with parchment.
2. In a bowl, whisk flour, sugar, and baking powder.
3. In another bowl, beat eggs until light and fluffy.
4. Fold the dry mix into the eggs with orange juice until smooth.
5. Spread the batter in the pan and bake about 12 minutes.
6. While warm, roll the cake in a towel dusted with powdered sugar to shape.
7. Whip the heavy cream with powdered sugar until soft peaks. Unroll cake, spread filling, roll again, and chill before slicing.
25. Key Lime Pie Cake Roll
You want a dessert that looks fancy but is easy to make. This Key Lime Pie Cake Roll gives a bright tropical bite with a creamy center. It makes a refreshing centerpiece for summer gatherings. You can bake it in under an hour and slice it for a crowd.
Here are the full recipe details so you can start now.
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 12 minutes
– Total Time: 42 minutes
– Calories: 230 per slice
Nutrition Information
– Protein: 3 g
– Carbohydrates: 32 g
– Fat: 10 g
– Sugar: 19 g
Ingredients
– 3/4 cup all purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp baking powder
– 1/4 cup key lime juice
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
Instructions
1) Heat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2) In a bowl, mix flour, sugar, and baking powder.
3) In a separate bowl, whisk eggs until light and fluffy.
4) Fold the dry mix into the eggs and stir in the key lime juice.
5) Spread the batter in the pan and bake for 12 minutes.
6) Let the cake cool briefly, then roll it in a towel dusted with powdered sugar.
7) In a bowl, whip the heavy cream with powdered sugar to soft peaks.
8) Unroll the cake, spread the whipped cream inside, and roll again.
9) Chill before you slice and serve. Add a little lime zest on top for a bright finish.
Frequently Asked Questions
– Can I use regular lime juice? Yes, but key lime juice gives a more authentic pie flavor.
Tips for a perfect roll: keep the cake light and airy, and don’t overbake. If the cake cracks, re-roll gently with the towel to help shape. Store leftovers in the fridge for up to 2 days.
26. Snickerdoodle Cake Roll
Craving a dessert that looks fancy but is simple to pull off? This Snickerdoodle Cake Roll delivers. Cinnamon and sugar swirl through a light sponge for a cozy bite. It fits fall and winter gatherings and travels well to share.
Here is the full recipe you can bake tonight.
Servings: 10
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Calories: 240 per slice
Nutrition per slice:
Protein 3g, Carbohydrates 36g, Fat 10g, Sugar 21g
Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 tbsp cinnamon
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. In a bowl, whisk flour, sugar, baking powder, and cinnamon.
3. In a second bowl, beat eggs until light and fluffy.
4. Fold dry ingredients into the eggs and spread evenly in the pan.
5. Bake 12 minutes until set. Cool a moment, then roll in a towel dusted with sugar and cinnamon.
6. Whip the heavy cream with powdered sugar to soft peaks.
7. Unroll the cake, spread the cream, and reroll tightly.
8. Chill briefly before slicing.
Tip: Dust the top with a touch more cinnamon sugar before serving.
FAQ:
– Can I use ground ginger instead of cinnamon? Yes, it adds a warm, spiced note.
27. Tiramisu Cake Roll
Dreaming of a dessert that looks like a showpiece but is simple to make? The Tiramisu Cake Roll delivers. A soft coffee sponge hides a smooth mascarpone cream. Roll it up, chill it, and you have a pretty, crowd-pleasing treat. Here is why it shines. It travels well for parties. Serves 10; prep 15 minutes; total time about 1 hour.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1 teaspoon baking powder
– 1 cup brewed coffee, cooled
– 1 cup mascarpone cheese
– 1/2 cup heavy cream
– 1/4 cup cocoa powder, plus extra for dusting
Instructions
1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment to prevent sticking.
2. Whisk flour, sugar, and baking powder in a bowl.
3. In another bowl, beat eggs until light, airy, and pale.
4. Gently fold the dry mix into the eggs, then spread batter on the pan. Bake 12 minutes.
5. Lift the cake with the parchment and roll it in a clean towel lightly dusted with cocoa. Let cool.
6. Beat mascarpone and heavy cream until smooth. Stir in the cooled coffee.
7. Unroll the cake, spread filling evenly, then roll tightly. Chill for 60 minutes. Dust with cocoa before serving.
Slice to serve.
28. Peanut Butter Chocolate Cake Roll
Peanut butter and chocolate fans, this cake roll is for you. You get a rich bite plus a soft sponge you can roll with ease. The trick is a thin cocoa cake that hugs a creamy peanut filling. Here is why this turns a simple roll into a tasty treat. Next steps are simple and quick, so you can make it tonight.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup peanut butter
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1) Preheat to 350°F (175°C). Line a jelly roll pan with parchment.
2) Whisk flour, cocoa powder, and sugar.
3) Beat eggs until pale and fluffy.
4) Fold dry ingredients into the eggs until smooth.
5) Spread batter thin in the pan; bake 12 minutes.
6) Dust a clean towel with powdered sugar.
7) Flip the warm cake onto the towel and roll it up gently.
8) Let it cool completely in the towel.
9) Whip heavy cream with powdered sugar to soft peaks; fold in peanut butter.
10) Unroll the cake, spread filling evenly, and roll it back up.
11) Chill at least 1 hour.
12) Optional: drizzle with melted chocolate.
Enjoy the look and taste without hours in the kitchen. This cake roll adapts to gatherings or a cozy night in. It slices cleanly and has that wow factor you want.
Indulge in a slice of happiness with our Peanut Butter Chocolate Cake Roll! A dessert that’s as easy to make as it is delicious – your taste buds will thank you!
29. Gingerbread Cake Roll
Want a dessert that looks fancy but is easy to pull off? This Gingerbread Cake Roll brings warmth and holiday cheer with spice and cream. The flavors feel cozy and familiar, perfect for a festive table. You can make it quickly, and store bought gingerbread spice works fine.
Ingredients
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 2 tsp gingerbread spice mix
– 1 cup heavy cream
– 1/2 cup powdered sugar
Instructions
1) Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment.
2) In a bowl, whisk together flour, sugar, baking powder, and gingerbread spice.
3) In a separate bowl, beat eggs until fluffy. Gently fold in the dry ingredients until just combined.
4) Spread the batter evenly in the pan and bake about 15 minutes, until set.
5) While the cake is still warm, roll it in a clean towel dusted with powdered sugar to help shape.
6) Let the cake cool completely, then unroll it. Whip the heavy cream with powdered sugar to soft peaks, spread as a filling, and roll the cake back up tightly.
7) Chill for at least 30 minutes. Slice and serve with a dollop of whipped cream and a few gingerbread crumbs for a festive finish.
FAQ tip: store-bought gingerbread spice works perfectly if you don’t want to mix your own blend.
30. Carrot Cake Roll
Want a carrot dessert that looks fancy but is easy to pull off? This Carrot Cake Roll blends warm spices, a soft sponge, and a creamy filling. You roll it up like a Swiss roll, giving you a showy dessert with simple steps. It serves 10 and makes a sweet centerpiece for any gathering.
Here is the complete recipe you can bake this weekend.
Ingredients
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 15 minutes
– Total Time: 45 minutes
– Calories: 240 per slice
– 3/4 cup all-purpose flour
– 1/2 cup sugar
– 4 large eggs
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 cup grated carrots
– 1 cup heavy cream
– 1/2 cup powdered sugar
– Optional garnish: chopped walnuts
Instructions
1) Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2) Whisk together flour, sugar, baking powder, and cinnamon in a bowl.
3) In a separate bowl, whisk eggs until fluffy.
4) Fold the dry mix into the eggs and add grated carrots. Spread the batter in the pan.
5) Bake for 15 minutes. Let the cake cool slightly.
6) Dust a clean towel with powdered sugar. Roll the warm cake in the towel, then cool completely.
7) Whip heavy cream with powdered sugar until soft peaks form.
8) Unroll the cooled cake. Spread the whipped cream evenly and roll again tightly.
9) Chill for 1–2 hours. Slice and garnish with walnuts if you like.
Tips: Chill time helps each slice stay neat. For extra flavor, add a pinch of nutmeg or lemon zest to the filling.
Conclusion
These 30 cake roll recipes provide an exciting and elegant way to elevate your dessert game! From classic flavors to innovative twists, there’s a cake roll for every palate and special occasion.
So whether you’re hosting a gathering or just treating yourself, these easy-to-make cake rolls will surely impress! Which one will you try first? Let us know in the comments below!
Frequently Asked Questions
What Ingredients Do I Need to Make These Cake Roll Recipes?
Most of the cake roll recipes featured in the article use simple, everyday ingredients like eggs, flour, sugar, and various flavorings. Depending on the specific recipe, you might also need cream, fruits, or chocolate. The beauty of these recipes is that you can create elegant desserts without needing any special ingredients.
Check the individual recipes for specific ingredients needed for each delightful cake roll!
Are Cake Rolls Difficult to Make?
Not at all! The cake roll recipes in the article are designed to look fancy but are surprisingly easy to make. Most of them follow a straightforward method that even beginner bakers can handle. With a little practice, you’ll find that rolling the cake is part of the fun, and the results are always impressive at gatherings or special occasions.
Just remember to follow the instructions closely, and you’ll have a stunning cake roll in no time!
Can I Customize the Cake Roll Fillings?
Absolutely! One of the best parts of making cake rolls is that you can customize the fillings to suit your taste. Whether you prefer fruit, chocolate, or cream cheese, you can swap out the filling ingredients as desired. Get creative with flavors like peanut butter, Nutella, or even seasonal fruits for a unique twist on the classic recipes.
Just keep in mind that the filling should complement the cake flavor for the best results!
How Do I Store Leftover Cake Rolls?
To keep your beautiful cake rolls fresh, store any leftovers in an airtight container in the refrigerator. They should last for about 3-4 days. If you want to prepare ahead of time, you can also freeze the cake rolls. Just wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. When you’re ready to enjoy, simply thaw in the refrigerator overnight for the best taste and texture.
Enjoying a slice of cake roll later is like having a little piece of celebration stored away!
What Occasions Are Best for Serving Cake Rolls?
Cake rolls are incredibly versatile and perfect for a variety of occasions! From holiday gatherings to birthdays, or even a casual dinner party, these desserts add an elegant touch to any table. They also make fantastic centerpieces for seasonal celebrations, like summer picnics or autumn festivities. Plus, with so many flavor options available in the cake roll recipes, you can easily find one that suits the theme or season of your event.
So, go ahead and impress your guests with a stunning cake roll at your next occasion!
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