6 Amazing Cake Roll Recipes for Every Celebration!

by

As someone who loves baking, there’s nothing quite as satisfying as making a perfectly rolled cake. Cake rolls are not only visually stunning but also delicious and versatile. With a soft, fluffy cake base and a creamy filling, they’re the perfect dessert for any occasion.

In this post, I’ll be sharing some of my favorite cake roll recipes that are sure to impress your friends and family. From classic flavors like vanilla and chocolate to more unique options like pumpkin and matcha, there’s something for everyone.

One of the things I love about making cake rolls is how easy they are to customize. You can switch up the filling, add extra toppings, or even experiment with different types of cake. The possibilities are endless!

And don’t worry if you’re new to baking or have never made a cake roll before. With a little bit of patience and some helpful tips and tricks, you’ll be rolling like a pro in no time.

1. Lemon Cake Roll

This lemon cake roll recipe from The Chunky Chef is one of my absolute favorites. I love the combination of tangy lemon flavor with the light and fluffy sponge cake. The cake roll is not only delicious, but also visually stunning with its bright yellow color and swirled pattern.

It’s perfect for any occasion, whether it’s a summer BBQ or a fancy dinner party. This recipe is also surprisingly easy to make, even for beginners. With just a few simple ingredients and some patience, you can create a showstopping dessert that will impress all your guests.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • Powdered sugar, for dusting
  • Lemon curd or whipped cream, for filling (optional)

Instructions:

  1. Preheat oven to 350°F. Grease a 10×15 inch jelly roll pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs on high speed for 3-4 minutes until frothy and pale.
  4. Gradually add sugar, lemon juice, and lemon zest while continuing to beat on high speed for another 3-4 minutes until mixture is thick and fluffy.
  5. Add dry ingredients to wet ingredients in three additions, gently folding with a spatula until just combined.
  6. Pour batter into prepared pan and smooth out with a spatula.
  7. Bake for 12-14 minutes until lightly golden and a toothpick inserted in the center comes out clean.
  8. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar.
  9. Remove parchment paper and roll cake up tightly in the towel, starting at the short end.
  10. Let cake cool completely in the towel, seam side down.
  11. Unroll cake and spread lemon curd or whipped cream (if using) over the surface.
  12. Roll cake back up, this time without the towel.
  13. Chill in the fridge for at least 30 minutes before slicing and serving.

2. Chocolate Swiss Roll

Chocolate cake rolls are a classic dessert that never goes out of style. This recipe from Sally’s Baking Addiction is one of my favorites because of its rich chocolate flavor and moist, tender texture. The cake roll is not overly sweet, making it a perfect choice for those who prefer a more subtle dessert.

The recipe is surprisingly easy to make, and the finished product is sure to impress. This cake roll is perfect for any occasion, whether it’s a casual family dinner or a fancy celebration. So go ahead and give it a try – you won’t be disappointed!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/3 cup milk

Instructions:

  1. Preheat oven to 350°F. Grease a 10×15 inch jelly roll pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs on high speed for 3-4 minutes until frothy and pale.
  4. Gradually add sugar, vegetable oil, and vanilla extract while continuing to beat on high speed for another 3-4 minutes until mixture is thick and fluffy.
  5. Add dry ingredients to wet ingredients in three additions, gently folding with a spatula until just combined.
  6. Add milk and stir until batter is smooth.
  7. Pour batter into prepared pan and smooth out with a spatula.
  8. Bake for 12-14 minutes until lightly golden and a toothpick inserted in the center comes out clean.
  9. Immediately invert cake onto a clean kitchen towel dusted with cocoa powder.
  10. Remove parchment paper and roll cake up tightly in the towel, starting at the short end.
  11. Let cake cool completely in the towel, seam side down.
  12. Unroll cake and spread filling of your choice (such as whipped cream, buttercream, or ganache) over the surface.
  13. Roll cake back up, this time without the towel.
  14. Chill in the fridge for at least 30 minutes before slicing and serving.

3. Pumpkin Roll

Pumpkin rolls are the perfect dessert for fall, and this recipe from Life in the Lofthouse is one of my favorites. The combination of moist pumpkin cake and sweet cream cheese filling is absolutely delicious, and the addition of warm spices like cinnamon and nutmeg make this recipe even more flavorful.

The recipe may seem intimidating at first, but with a little practice, it’s actually quite easy to make. Plus, the finished product is impressive and sure to impress your guests. This pumpkin roll is perfect for any fall occasion, from Halloween parties to Thanksgiving dinners.

Ingredients:

For the cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree

For the filling:

  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Instructions:

  1. Preheat oven to 375°F. Grease a 15×10 inch jelly roll pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs on high speed for 3-4 minutes until thick and pale.
  4. Gradually add sugar and beat for another 2-3 minutes until mixture is thick and fluffy.
  5. Add pumpkin puree and mix until just combined.
  6. Add dry ingredients to wet ingredients in three additions, gently folding with a spatula until just combined.
  7. Pour batter into prepared pan and smooth out with a spatula.
  8. Bake for 13-15 minutes until lightly golden and a toothpick inserted in the center comes out clean.
  9. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar.
  10. Remove parchment paper and roll cake up tightly in the towel, starting at the short end.
  11. Let cake cool completely in the towel, seam side down.
  12. In a medium bowl, beat cream cheese, butter, and vanilla extract until smooth.
  13. Gradually add powdered sugar and beat until filling is creamy and well-combined.
  14. Unroll cake and spread filling over the surface.
  15. Roll cake back up, this time without the towel.
  16. Chill in the fridge for at least 30 minutes before slicing and serving.

4. Red Velvet Roll

Red velvet cake is a classic dessert that is loved by many, and this recipe takes it to the next level with a stunning presentation. This red velvet cake roll is a showstopper dessert that is perfect for special occasions like Valentine’s Day, Christmas or even birthdays. I love how moist and flavorful the cake is, and the cream cheese filling adds just the right amount of sweetness and tanginess.

The bright red color of the cake makes it an eye-catching dessert, and it’s sure to impress your guests. This recipe may seem intimidating, but with a little patience and practice, it’s actually quite simple to make.

Ingredients:

For the cake:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/3 cup buttermilk
  • 1 tbsp red food coloring

For the filling:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375°F. Grease a 10×15 inch jelly roll pan and line with parchment paper.
  2. In a large bowl, beat eggs on high speed for 3-4 minutes until thick and pale.
  3. Gradually add sugar and beat for another 2-3 minutes until mixture is thick and fluffy.
  4. Add vanilla extract, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
  5. Add flour and buttermilk in two additions, alternating between the two and mixing until just combined.
  6. Add red food coloring and mix until batter is bright red in color.
  7. Pour batter into prepared pan and smooth out with a spatula.
  8. Bake for 12-15 minutes until lightly golden and a toothpick inserted in the center comes out clean.
  9. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar.
  10. Remove parchment paper and roll cake up tightly in the towel, starting at the short end.
  11. Let cake cool completely in the towel, seam side down.
  12. In a medium bowl, beat cream cheese and butter until smooth.
  13. Gradually add powdered sugar and beat until filling is creamy and well-combined.
  14. Add vanilla extract and mix until just combined.
  15. Unroll cake and spread filling over the surface.
  16. Roll cake back up, this time without the towel.
  17. Chill in the fridge for at least 30 minutes before slicing and serving.

5. Raspberry Cream Roll

There’s nothing quite like the smell of freshly baked sweet rolls in the morning. And these raspberry cream cheese sweet rolls are the ultimate breakfast treat. I love the combination of sweet raspberry jam and tangy cream cheese filling, all wrapped up in a soft and fluffy dough.

These sweet rolls are perfect for special occasions like Mother’s Day or Easter, but also make a great weekend breakfast for the family. The best part is that you can prepare them the night before and let them rise in the fridge, making for an easy and stress-free morning.

Ingredients:

For the dough:

  • 1/4 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp salt
  • 4 cups all-purpose flour

For the filling:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberry jam

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions:

  1. In a small bowl, combine warm water, yeast and 1 tbsp sugar. Let sit for 5 minutes until foamy.
  2. In a large bowl, combine milk, melted butter, eggs, salt and remaining sugar. Add yeast mixture and mix well.
  3. Add flour to the mixture, one cup at a time, stirring until a soft dough forms.
  4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover and let rise in a warm place for 1 hour until doubled in size.
  6. In a medium bowl, mix cream cheese, sugar and vanilla extract until smooth.
  7. Preheat oven to 375°F.
  8. Roll out dough into a 12×18 inch rectangle.
  9. Spread raspberry jam over the dough, leaving a 1 inch border.
  10. Spread cream cheese mixture over the raspberry jam.
  11. Roll up the dough tightly from the long end and cut into 12 slices.
  12. Place the slices in a greased 9×13 inch baking pan.
  13. Cover and refrigerate for at least 2 hours or overnight.
  14. Bake for 20-25 minutes until lightly golden.
  15. In a small bowl, mix powdered sugar, milk and vanilla extract until smooth.
  16. Drizzle glaze over the warm sweet rolls and serve immediately.

6. Mocha Roll

As a coffee lover, I’m always on the lookout for ways to incorporate my favorite drink into my baking. These mocha morning rolls are the perfect way to start the day, combining the flavors of coffee and chocolate in a warm and gooey breakfast treat.

The soft and fluffy rolls are filled with a mixture of melted chocolate and espresso powder, then topped with a creamy coffee glaze that takes them to the next level. They’re easy to make and can be prepared ahead of time, making them a great option for brunch or lazy weekend mornings.

Ingredients:

For the rolls:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp instant yeast
  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1/4 cup strong brewed coffee, cooled
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1/2 cup semisweet chocolate chips
  • 1 tbsp espresso powder

For the glaze:

  • 1 cup powdered sugar
  • 1 tbsp strong brewed coffee, cooled
  • 1 tbsp unsalted butter, melted

Instructions:

  1. In a large bowl, whisk together flour, sugar, yeast and salt.
  2. In a separate bowl, mix together warm milk, cooled coffee, melted butter and egg.
  3. Pour wet ingredients into dry ingredients and stir until a soft dough forms.
  4. Knead dough on a floured surface for 5-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour.
  6. Roll out dough into a rectangle about 1/4 inch thick.
  7. Melt chocolate chips in the microwave or over a double boiler, then stir in espresso powder.
  8. Spread chocolate mixture evenly over the dough.
  9. Roll up dough tightly from the long side and cut into 12 equal slices.
  10. Place rolls in a greased 9×13 inch baking pan and let rise for another 30 minutes.
  11. Preheat oven to 350°F.
  12. Bake rolls for 20-25 minutes until golden brown.
  13. While the rolls are baking, prepare the glaze by whisking together powdered sugar, coffee and melted butter.
  14. Drizzle glaze over warm rolls and serve.

Conclusion

Thank you for taking the time to check out these cake roll recipes. I hope you found some inspiration to create your own delicious dessert. Cake rolls are a versatile and impressive dessert that can be adapted to any occasion, from birthdays to weddings to holiday gatherings. The possibilities are endless, and I encourage you to experiment with different flavors and techniques. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t perfect. Just keep trying and have fun in the process. Happy baking!

Share this post:

Share on Pinterest Share on LinkedIn

Leave a Comment