18 Delicious Cake Roll Recipes Perfect for Any Occasion

There’s something magical about cake rolls—elegant yet easy, impressive yet approachable. Whether you’re craving a classic jelly roll, a decadent chocolate swirl, or a festive seasonal treat, these 18 irresistible recipes are perfect for birthdays, holidays, or just because. Ready to roll? Let’s dive into these deliciously fluffy creations that’ll make any occasion feel extra special!

Classic Vanilla Cake Roll with Whipped Cream Filling

This dreamy vanilla cake roll is light as air, with a fluffy whipped cream filling that melts in your mouth—perfect for impressing guests or treating yourself!

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Extra powdered sugar for dusting

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. Beat eggs on high speed for 5 minutes until pale and thick. Gradually add 3/4 cup granulated sugar and 1 tsp vanilla extract, beating until fluffy.
3. Sift in 3/4 cup flour, 1 tsp baking powder, and 1/4 tsp salt. Gently fold until just combined. Spread batter evenly into the prepared pan.
4. Bake for 12–14 minutes until the cake springs back when lightly touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake (with towel) from the short end. Cool completely.
5. Beat 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Unroll cake, spread whipped cream evenly, then re-roll (without the towel). Chill 1 hour before slicing.

The magic here? Rolling the cake warm ensures it won’t crack, giving you a picture-perfect swirl every time.

Tip: For clean slices, chill the rolled cake for 30 extra minutes and use a serrated knife.

Chocolate Ganache Cake Roll with Fresh Berries

This elegant yet approachable cake roll combines rich chocolate ganache with tart fresh berries for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 6 oz semi-sweet chocolate, finely chopped
• 1 cup mixed fresh berries (raspberries, strawberries, blueberries)
• Powdered sugar, for dusting

Instructions:

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Batter: Beat eggs, 3/4 cup sugar, and 1 tsp vanilla on high for 5 minutes until pale. Sift in 1/2 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt; fold gently until just combined.
3. Bake: Spread batter evenly into pan. Bake for 12 minutes until the top springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar, peel off parchment, and roll cake up in the towel. Cool completely.
4. Ganache: Heat 1 cup heavy cream until steaming. Pour over 6 oz chocolate; let sit 2 minutes, then stir until smooth. Chill 20 minutes until spreadable.
5. Assemble: Unroll cake, spread ganache evenly, then scatter 1 cup berries. Re-roll gently, seam-side down. Dust with powdered sugar before serving.

The contrast of fluffy chocolate sponge, silky ganache, and juicy berries makes every slice irresistible. Tip: For clean slices, chill the rolled cake for 30 minutes before cutting.

Pumpkin Spice Cake Roll with Cream Cheese Frosting

This stunning pumpkin spice cake roll is as fun to make as it is to eat—swirled with warm spices and a tangy cream cheese filling, it’s a showstopper that’s secretly simple.

Ingredients

• 3/4 cup all-purpose flour
• 1 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
• 3/4 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• Powdered sugar (for dusting)
• 6 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Dry mix: Whisk together 3/4 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt in a bowl.
3. Wet mix: Beat eggs and 3/4 cup granulated sugar for 2 minutes until pale. Mix in pumpkin puree and 1 tsp vanilla.
4. Bake: Fold dry ingredients into wet, spread evenly in the pan, and bake for 12–14 minutes until springy.
5. Roll: Dust a clean kitchen towel with powdered sugar. Invert warm cake onto it, peel off parchment, and roll up tightly (towel included). Cool completely.
6. Filling: Beat 6 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1/2 tsp vanilla until smooth.
7. Assemble: Unroll cake, spread filling evenly, then re-roll (without the towel). Chill 1 hour before slicing.

The magic? Rolling the cake warm ensures a crack-free spiral, while the cream cheese filling adds just the right balance to the spiced pumpkin.

Tip: For clean slices, wipe your knife with a warm, damp towel between cuts.

Strawberry Shortcake Roll with Fresh Strawberries

This dreamy strawberry shortcake roll is a showstopper dessert that’s surprisingly simple—light sponge cake hugs a cloud of whipped cream and juicy strawberries for a bite that tastes like summer.

Ingredients

• 3 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup powdered sugar (for dusting)
• 1 cup heavy whipping cream
• 1 1/2 cups fresh strawberries, hulled and thinly sliced

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. In a large bowl, beat eggs and 1/2 cup granulated sugar with a mixer on high for 5 minutes until pale and thick. Mix in 1 tsp vanilla extract and 1/4 tsp salt.
3. Sift 3/4 cup flour and 1 tsp baking powder over the egg mixture. Gently fold until just combined. Spread batter evenly into the prepared pan.
4. Bake for 12–14 minutes until the cake springs back when lightly touched. Dust a clean kitchen towel with 1/4 cup powdered sugar. Invert the warm cake onto the towel, peel off the parchment, and roll it up (towel included) from the short end. Cool completely.
5. Beat 1 cup heavy cream and remaining 1/4 cup granulated sugar until stiff peaks form. Unroll the cooled cake, spread with whipped cream, and top with 1 1/2 cups sliced strawberries. Re-roll tightly, then dust with remaining 1/4 cup powdered sugar.

The magic here? Rolling the cake while warm ensures a flexible, crack-free swirl—no one will guess it’s homemade!

Tip: For neat slices, chill the roll for 30 minutes before serving.

Lemon Curd Cake Roll with Zesty Glaze

This sunny lemon curd cake roll is a showstopper—light sponge, tangy filling, and a glossy glaze that packs a citrusy punch.

Ingredients:

• Cake: 3/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 4 large eggs (room temp), 3/4 cup granulated sugar, 1 tbsp lemon zest, 1 tsp vanilla extract
• Filling: 1 cup lemon curd (store-bought or homemade)
• Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest

Instructions:

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment; grease lightly.
2. Batter: Whisk 3/4 cup flour, 1 tsp baking powder, and 1/4 tsp salt. Beat eggs and 3/4 cup sugar for 5 minutes until pale. Fold in 1 tbsp lemon zest, 1 tsp vanilla, then dry ingredients. Spread evenly in pan.
3. Bake: 12–14 minutes until springy. Cool 2 minutes, then invert onto a towel dusted with powdered sugar. Roll up (towel inside) and cool completely.
4. Fill: Unroll cake, spread 1 cup lemon curd, then re-roll (no towel!). Chill 30 minutes.
5. Glaze: Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp zest. Drizzle over cake. Slice when set.

The magic? Rolling the cake warm ensures a crack-free spiral, while the glaze adds a bright, sticky-sweet finish.

Tip: For cleaner slices, chill the rolled cake 1 hour before glazing.

Red Velvet Cake Roll with Cream Cheese Filling

This stunning red velvet cake roll is as fun to make as it is to eat—swirled with tangy cream cheese filling and perfect for impressing guests!

Ingredients

• 3/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/4 cup buttermilk, room temperature
• Powdered sugar (for dusting)

Filling

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

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Whisk together 3/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat eggs and 3/4 cup granulated sugar for 3 minutes until pale. Mix in 2 tbsp oil, 1 tsp vanilla, and 1 tbsp food coloring. Alternate folding in dry ingredients and 1/4 cup buttermilk.
4. Spread batter evenly in pan. Bake for 12 minutes until springy. Immediately dust with powdered sugar, then invert onto a clean towel. Roll cake (with towel) lengthwise and cool completely.
5. Beat 8 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. Unroll cake, spread filling, then re-roll (without towel). Chill 1 hour before slicing.

The contrast of velvety red cake and creamy filling makes this roll a showstopper—plus, it slices beautifully for clean servings.

Tip: For neat slices, wipe your knife with a hot damp cloth between cuts.

Matcha Green Tea Cake Roll with White Chocolate Filling

This elegant cake roll combines earthy matcha with creamy white chocolate for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 2 tbsp matcha powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting)
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Line a 10×15″ jelly roll pan with parchment paper.
2. Beat eggs and 1/2 cup sugar on high for 5 minutes until pale and thick. Mix in milk and vanilla extract.
3. Sift together flour, matcha powder, baking powder, and salt. Fold into egg mixture until just combined.
4. Spread batter evenly in prepared pan. Bake for 12 minutes until springy to touch.
5. Dust a clean kitchen towel with powdered sugar. Flip warm cake onto towel, peel off parchment, and roll up from short end. Cool completely.
6. Make filling: Heat heavy cream until steaming. Pour over white chocolate chips, let sit 2 minutes, then stir until smooth. Chill 30 minutes until spreadable.
7. Unroll cake, spread filling evenly, then re-roll without towel. Chill 1 hour before slicing.

The secret? Rolling the cake while warm creates those perfect swirls without cracking. For clean slices, dip your knife in hot water between cuts.

Tiramisu Cake Roll with Coffee and Mascarpone

This Tiramisu Cake Roll combines the creamy dreaminess of mascarpone with bold coffee flavors—all wrapped up in a fluffy sponge cake that’s easier to make than it looks!

• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup strong brewed coffee, cooled
• 1 tbsp coffee liqueur (optional)
• 1 cup mascarpone cheese, softened
• 1/2 cup heavy whipping cream
• 2 tbsp powdered sugar
• Cocoa powder, for dusting

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and 1/2 cup granulated sugar on high for 5 minutes until pale and thick. Mix in 1 tsp vanilla extract.
3. Whisk together 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt. Gently fold into egg mixture. Spread batter evenly in pan.
4. Bake for 12-14 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Roll cake up in the towel (starting from the short end) and let cool completely.
5. Unroll cake carefully. Brush with 1/2 cup coffee and 1 tbsp coffee liqueur (if using).
6. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1/4 cup granulated sugar, and 2 tbsp powdered sugar until stiff peaks form. Spread evenly over cake.
7. Re-roll cake (without the towel), wrap in plastic, and chill for 2 hours. Dust with cocoa powder before serving.

The magic here? The coffee-soaked sponge stays tender while the mascarpone filling stays luxuriously light—no soggy layers!

Tip: For clean slices, chill the rolled cake for 30 extra minutes and use a warm knife.

Carrot Cake Roll with Cream Cheese Swirl

This spiced carrot cake roll bakes up tender and moist, with a dreamy cream cheese swirl that makes every slice irresistible.

Ingredients:

• 3 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup finely grated carrots (packed)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a 10×15″ jelly roll pan with parchment paper, leaving a 1″ overhang on the sides.
2. In a bowl, whisk 3 large eggs, 2/3 cup granulated sugar, 1/4 cup vegetable oil, and 1 tsp vanilla until smooth. Fold in 3/4 cup flour, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in carrots until just combined.
3. Spread batter evenly into the pan. Dollop with small spoonfuls of 4 oz softened cream cheese, then swirl gently with a knife. Bake for 12-14 minutes until the center springs back when touched.
4. Immediately lift the cake onto a clean kitchen towel dusted with powdered sugar. Roll up from the short end (with the towel inside) and cool completely.
5. Unroll carefully, spread with remaining 1/4 cup powdered sugar mixed with 2 tbsp softened cream cheese, then re-roll. Chill 1 hour before slicing.

The cream cheese swirl bakes right into the spiced cake, creating pockets of tangy sweetness in every bite.

Tip: For neat slices, chill the rolled cake for 30 minutes before cutting with a serrated knife.

Peppermint Chocolate Cake Roll with Candy Cane Crunch

This Peppermint Chocolate Cake Roll is a festive showstopper—swirled with cool peppermint flavor and topped with a crunchy candy cane surprise!

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/4 cup powdered sugar (for dusting)
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar (for filling)
• 1/2 tsp peppermint extract
• 1/2 cup crushed candy canes

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Batter: Beat eggs and 3/4 cup granulated sugar for 3 minutes until pale. Sift in cocoa powder, baking powder, salt, and flour; fold gently until just combined.
3. Bake: Spread batter evenly into the pan. Bake for 12 minutes until the top springs back when touched. Cool 5 minutes, then invert onto a towel dusted with 1/4 cup powdered sugar. Roll cake (with towel) from the short end; let cool completely.
4. Filling: Whip cream, 1/4 cup powdered sugar, and peppermint extract to stiff peaks. Unroll cake, spread filling evenly, then re-roll tightly.
5. Finish: Sprinkle crushed candy canes over the top. Chill 1 hour before slicing.

The contrast of the tender chocolate sponge, creamy peppermint filling, and crackly candy cane crunch makes every bite pure holiday magic!

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Banana Cake Roll with Caramel Drizzle

This dreamy banana cake roll is like a hug in dessert form—soft, sweet, and swirled with a creamy filling, then draped in a luscious caramel drizzle.

Ingredients:

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/3 cup store-bought or homemade caramel sauce, warmed

Instructions:

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. In a large bowl, beat eggs and granulated sugar with a mixer on high for 4–5 minutes until thick and pale. Mix in mashed bananas and vanilla extract until just combined.
3. Sift flour, baking powder, and salt over the batter; fold gently until no streaks remain. Spread evenly into the prepared pan.
4. Bake for 12–14 minutes until the cake springs back when lightly pressed. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Roll up cake (with towel) from the short end; cool completely.
5. Beat heavy cream and powdered sugar to stiff peaks. Unroll cake, spread with whipped cream, then re-roll (without the towel). Chill 1 hour.
6. Drizzle with caramel sauce before slicing.

The magic here? Rolling the cake while warm ensures a crack-free spiral, while the caramel adds a buttery contrast to the fluffy banana filling.

Tip: For neat slices, chill the rolled cake for 30 extra minutes and use a serrated knife.

Coconut Pineapple Cake Roll with Tropical Glaze

This dreamy tropical dessert combines fluffy coconut cake, tangy pineapple filling, and a glossy glaze for a showstopping treat that tastes like vacation in every bite.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup shredded sweetened coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup crushed pineapple, well drained
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup pineapple juice
• 1 cup powdered sugar (for glaze)
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. Prep: Preheat oven to 375°F. Line a 15″x10″ jelly roll pan with parchment paper.
2. Make batter: Beat eggs and 3/4 cup granulated sugar for 5 minutes until pale. Mix in 1 tsp vanilla. Whisk together 3/4 cup flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/4 tsp salt. Fold into egg mixture.
3. Bake: Spread batter evenly in pan. Bake 12 minutes until springy. Immediately invert onto a kitchen towel dusted with powdered sugar, peel off parchment, and roll up (towel inside). Cool completely.
4. Filling: Whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks. Fold in drained crushed pineapple. Unroll cake, spread filling evenly, then re-roll.
5. Glaze: Whisk 1/2 cup pineapple juice into 1 cup powdered sugar until smooth. Drizzle over cake and top with 2 tbsp toasted coconut flakes.

The magic here? Rolling the warm cake with the towel prevents cracks while trapping that irresistible coconut aroma. Serve chilled for neat slices!

Tip: For extra coconut flavor, toast the shredded coconut before adding to the batter.

Chai Spiced Cake Roll with Vanilla Bean Filling

This cozy cake roll wraps warm chai spices and creamy vanilla filling into a showstopping dessert that’s easier than it looks!

Ingredients

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp salt
• Powdered sugar (for dusting)

Filling

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, beat eggs and 3/4 cup granulated sugar for 3 minutes until pale. Mix in 1/4 cup milk and 1 tsp vanilla extract.
3. Whisk together flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp ginger, 1/8 tsp cloves, and 1/8 tsp salt. Fold into wet ingredients until just combined.
4. Spread batter evenly into the pan. Bake for 12–14 minutes until the cake springs back when touched.
5. Dust a clean kitchen towel with powdered sugar. Invert warm cake onto it, peel off parchment, and roll up tightly (towel included). Cool completely.
6. For filling, whip 1 cup heavy cream, 1/4 cup powdered sugar, and vanilla seeds to stiff peaks. Unroll cake, spread filling evenly, then re-roll (without the towel). Chill 1 hour before slicing.

The magic here? Rolling the cake warm ensures a crack-free spiral, while the chai spices peek through the fluffy vanilla filling like a cozy hug.

Tip: For clean slices, chill the rolled cake for 30 extra minutes and use a serrated knife.

Black Forest Cake Roll with Cherries and Whipped Cream

This elegant yet easy-to-make cake roll combines rich chocolate, tart cherries, and fluffy whipped cream for a showstopping dessert that’s perfect for celebrations or a cozy weekend treat.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 cup canned or jarred sour cherries, drained (plus extra for garnish)
• 1/4 cup cherry jam or preserves

Instructions:

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs, granulated sugar, and vanilla extract on high speed for 5 minutes until pale and thick. Sift in cocoa powder, salt, and flour, then gently fold until just combined.
3. Spread batter evenly into the prepared pan. Bake for 12–14 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar, peel off parchment, and roll cake tightly (starting from the short end). Let cool completely.
4. Whip heavy cream and powdered sugar to stiff peaks. Unroll cake, spread cherry jam evenly, then top with whipped cream and cherries. Re-roll gently, wrap in plastic, and chill for 1 hour.
5. Before serving, dust with cocoa powder and garnish with extra cherries.

The magic here? Rolling the cake warm ensures a flexible, crack-free swirl—no one will guess it’s homemade!

Tip: For extra decadence, drizzle slices with melted chocolate or a splash of cherry liqueur.

Raspberry Swirl Cake Roll with Lemon Zest

This dreamy cake roll combines tart raspberry swirls with bright lemon zest for a dessert that’s as pretty as it is delicious.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup seedless raspberry jam
• 1 tbsp lemon zest (from 1 lemon)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and 1/2 cup granulated sugar on high for 5 minutes until pale and thick. Mix in vanilla extract.
3. Whisk together flour, baking powder, and salt. Gently fold into egg mixture until just combined.
4. Spread batter evenly into prepared pan. Dollop raspberry jam over top and swirl with a knife. Bake for 12-14 minutes until springy.
5. Dust a clean kitchen towel with remaining 1/4 cup granulated sugar. Invert warm cake onto towel, peel off parchment, then roll up from the short end. Cool completely.
6. Whip heavy cream with powdered sugar and lemon zest to stiff peaks. Unroll cake, spread filling evenly, then re-roll without towel. Chill 1 hour before slicing.

The lemon zest cuts through the sweetness perfectly, while the raspberry swirls create a stunning marbled effect when sliced.

Tip: For clean slices, chill the rolled cake for 30 extra minutes and use a serrated knife dipped in hot water.

Espresso Mocha Cake Roll with Chocolate Shavings

This elegant yet easy dessert combines rich coffee flavor with velvety chocolate, all wrapped in a light sponge cake—perfect for impressing guests without the fuss.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1/3 cup strong brewed espresso, cooled
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup semi-sweet chocolate shavings

Instructions:

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat eggs and 1/2 cup granulated sugar on high for 5 minutes until pale and thick. Mix in 1 tsp vanilla extract and 1/3 cup cooled espresso.
3. Sift together 3/4 cup flour, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt. Fold into egg mixture until just combined. Spread batter evenly into prepared pan.
4. Bake for 12–14 minutes until cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with remaining 1/4 cup granulated sugar. Roll cake and towel together from the short end; cool completely.
5. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Unroll cake, spread cream evenly, then re-roll. Chill 1 hour before dusting with chocolate shavings.

The espresso-infused sponge stays tender even when rolled, while the chocolate shavings add a playful crunch. Serve slices with extra espresso for a café-worthy finish!

Tip: Use a vegetable peeler on a slightly warmed chocolate bar for perfect curls.

Blueberry Lemon Cake Roll with Cream Cheese Filling

This stunning dessert is a burst of bright citrus and juicy blueberries, wrapped in a tender sponge cake and filled with tangy cream cheese—perfect for impressing guests or treating yourself!

Ingredients:

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blueberries, plus extra for garnish
• 1 cup powdered sugar, divided
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, beat eggs and 3/4 cup granulated sugar for 3 minutes until pale. Mix in 1/4 cup milk, 1 tsp vanilla, 1 tbsp lemon zest, and 1/4 cup lemon juice.
3. Whisk together 3/4 cup flour, 1 tsp baking powder, and 1/4 tsp salt; fold into wet ingredients. Gently stir in 1 cup blueberries. Spread batter evenly into pan.
4. Bake for 12–14 minutes until the cake springs back when touched. Dust a kitchen towel with 1/4 cup powdered sugar. Invert warm cake onto the towel, peel off parchment, and roll up (towel included). Cool completely.
5. Beat 8 oz cream cheese, 1/4 cup butter, and remaining 3/4 cup powdered sugar until smooth. Unroll cake, spread filling evenly, then re-roll (without towel). Chill 1 hour before slicing.

The magic here? The cake stays ultra-moist thanks to the roll technique, while the cream cheese filling balances the zesty lemon and sweet blueberries. Tip: For clean slices, wipe your knife between cuts!

Caramel Apple Cake Roll with Cinnamon Sugar

This dreamy dessert combines tender spiced cake, sweet apples, and a swirl of caramel—perfect for impressing guests or treating yourself!

Ingredients:

• 3 large eggs
• 3/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 medium apples (peeled, cored, and finely diced)
• 1/2 cup caramel sauce (plus extra for drizzling)
• 2 tbsp powdered sugar (for dusting)
• 1 tbsp cinnamon sugar (1 tsp cinnamon + 2 tsp sugar)

Instructions:

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. Beat 3 large eggs and 3/4 cup granulated sugar for 3 minutes until fluffy. Whisk in 2/3 cup flour, 1 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt until just combined. Fold in diced apples.
3. Spread batter evenly in the pan. Bake for 12–14 minutes until the cake springs back when touched.
4. Dust a clean kitchen towel with 2 tbsp powdered sugar. Invert the warm cake onto it, peel off parchment, and roll cake + towel tightly from the short end. Cool completely (about 1 hour).
5. Unroll cake, spread with 1/2 cup caramel sauce, then reroll (without the towel). Dust with 1 tbsp cinnamon sugar and drizzle with extra caramel.

The magic here? Rolling the cake while warm ensures a perfect spiral without cracks—no one will guess how simple it is!

Tip: For neat slices, chill the rolled cake for 30 minutes before cutting.

Conclusion

With 18 irresistible cake roll recipes, there’s something here for every occasion—whether you’re craving classic flavors or daring new twists. We hope you find a favorite (or two!) to whip up and enjoy. Don’t forget to share your baking adventures in the comments and pin this roundup for later. Happy rolling!