14 Cake Roll Recipes With the Prettiest Swirl in Every Slice

There is something so satisfying about slicing a cake roll and seeing that perfect swirl. It looks like hard work, but a cake roll is really just a thin sponge baked in a sheet pan, rolled while warm, then filled and rolled again. Once you learn the trick, you can make one for every season: pumpkin for Thanksgiving, chocolate for Christmas, strawberry for spring. Here are our favorite cake roll recipes and the tips that keep them from cracking..

Strawberries and Cream Cake Roll

This is the cake roll to start with. A soft vanilla sponge is rolled around fresh whipped cream and sliced strawberries. It is light, fresh and pretty enough for a birthday or a baby shower. The big secret: roll the sponge up in a towel while it is still hot, so it remembers the shape and does not crack later. Would you add strawberries, raspberries or both?

You will need: Ingredients: 4 eggs, 3/4 cup sugar, 1 tsp vanilla, 3/4 cup flour, 1 tsp baking powder, pinch of salt, powdered sugar, 1.5 cups heavy cream, 2 cups sliced strawberries.

How to make it: 1. Heat the oven to 375F and line a 10×15 pan. 2. Beat eggs and sugar for 5 minutes until thick. 3. Fold in vanilla, flour, baking powder and salt. 4. Bake 11 minutes. 5. Flip onto a sugared towel and roll up hot; cool 1 hour. 6. Unroll, fill with cream and berries, and roll again.

Old Fashioned Jelly Roll

The jelly roll is the grandmother of every cake roll. Church cookbooks are full of it: a plain sponge spread with raspberry or strawberry jam and dusted with powdered sugar. It is simple, inexpensive and still one of the prettiest things you can bake. Did your grandma make jelly roll too?

You will need: Ingredients: 4 eggs, 3/4 cup sugar, 3/4 cup flour, 1 tsp baking powder, 1 tsp vanilla, 1 cup raspberry jam, powdered sugar.

How to make it: 1. Make and bake the sponge at 375F for 10 minutes. 2. Flip onto a sugared towel. 3. Roll up warm and cool. 4. Unroll and spread the jam. 5. Roll again tightly. 6. Dust with powdered sugar and slice.

Chocolate Swiss Roll

A chocolate Swiss roll with a snowy whipped cream center is a classic for a reason. Adding cocoa to the sponge makes it deep and rich, while the cream keeps it light. Dust the top with cocoa or powdered sugar. Quick poll: in a Swiss roll, the best part is A) the swirl B) the cream C) the chocolate sponge D) the end piece.

You will need: Ingredients: 4 eggs, 2/3 cup sugar, 1/2 cup flour, 1/3 cup cocoa, 1 tsp baking powder, 1.5 cups cream, 3 tbsp powdered sugar.

How to make it: 1. Beat eggs and sugar until thick. 2. Sift in flour, cocoa and baking powder and fold. 3. Bake at 350F for 11 minutes. 4. Roll in a towel while warm. 5. Whip cream with sugar. 6. Fill, roll and chill 1 hour.

Pumpkin Cake Roll for Thanksgiving

The pumpkin roll is the fall star of any cake roll lineup. A spiced pumpkin sponge wraps around a sweet cream cheese filling, and it slices beautifully for Thanksgiving dessert. It also freezes well, so you can make it a week early. Would you serve pumpkin roll or pumpkin pie this year?

You will need: Ingredients: 3 eggs, 1 cup sugar, 2/3 cup pumpkin puree, 3/4 cup flour, 1 tsp baking soda, 2 tsp pumpkin spice. Filling: 8 oz cream cheese, 1 cup powdered sugar, 2 tbsp butter, 1 tsp vanilla.

How to make it: 1. Beat eggs and sugar, then add pumpkin. 2. Fold in flour, soda and spice. 3. Bake at 375F for 13 minutes. 4. Roll in a towel and cool. 5. Beat the filling smooth. 6. Spread, roll and chill.

Matcha Red Bean Roll

In Japanese bakeries you will find a soft green tea roll filled with cream and sweet red beans. The matcha gives the sponge a lovely color and a gentle tea flavor that is not too sweet. It is perfect with a cup of tea in the afternoon.

You will need: Ingredients: 4 eggs, 1/2 cup sugar, 1/2 cup cake flour, 1 tbsp matcha, 2 tbsp milk, 2 tbsp oil, 1.25 cups whipped cream, 1/2 cup sweet red beans.

How to make it: 1. Beat yolks with oil, milk, flour and matcha. 2. Beat whites with sugar to soft peaks. 3. Fold together. 4. Bake at 340F for 14 minutes. 5. Cool, spread with cream and beans. 6. Roll and chill.

Pink Strawberry Cream Roll

Blend freeze dried strawberries into the cream and you get a pink filling that tastes like strawberry ice cream. Tuck a line of whole strawberries in the center, and every slice shows a red heart in the middle. It is perfect for Valentine s Day or a girls party.

You will need: Ingredients: 1 vanilla sponge sheet, 1.5 cups heavy cream, 1/2 cup ground freeze dried strawberries, 3 tbsp sugar, 8 whole strawberries.

How to make it: 1. Bake and roll the sponge while warm. 2. Whip cream with sugar and strawberry powder. 3. Unroll and spread the pink cream. 4. Line whole strawberries along one edge. 5. Roll tightly around them. 6. Chill 2 hours.

Berry Shortcake Roll

This cake roll tastes like strawberry shortcake in a swirl. Fill it with sweetened cream and chopped berries and serve each slice with extra berries on the side. It is light enough for after a big meal. What fruit would you roll inside?

You will need: Ingredients: 1 vanilla sponge sheet, 1.5 cups whipped cream, 1 cup chopped strawberries, 1/2 cup blueberries, powdered sugar.

How to make it: 1. Bake and roll the sponge while warm. 2. Cool fully. 3. Unroll and spread the cream. 4. Scatter the chopped berries. 5. Roll up gently. 6. Dust with sugar and serve with fresh berries.

Chocolate Drizzle Pistachio Roll

A vanilla roll filled with pistachio cream and finished with a drizzle of dark chocolate and chopped pistachios looks like it belongs in a cafe window. The green nuts and dark chocolate make every slice pop on the plate.

You will need: Ingredients: 1 vanilla sponge sheet, 1 cup cream, 1/4 cup pistachio paste, 2 tbsp sugar, 2 oz dark chocolate, 1/4 cup chopped pistachios.

How to make it: 1. Bake and roll the sponge warm. 2. Whip cream with pistachio paste and sugar. 3. Fill and roll again. 4. Melt the chocolate. 5. Drizzle it over the top in lines. 6. Sprinkle pistachios and chill.

Mocha Cake Roll

Coffee lovers, this one is for you. A chocolate sponge is rolled around a coffee whipped cream, like tiramisu in a swirl. Serve it with a latte for the perfect afternoon treat. Quick poll: coffee in desserts? A) yes please B) only in tiramisu C) not my thing D) I prefer coffee in a cup.

You will need: Ingredients: 1 chocolate sponge sheet, 1.5 cups cream, 2 tsp instant espresso, 3 tbsp powdered sugar, cocoa for dusting.

How to make it: 1. Bake the chocolate sponge and roll warm. 2. Dissolve espresso in 1 tbsp hot water. 3. Whip cream, sugar and espresso. 4. Unroll, fill and roll again. 5. Chill 1 hour. 6. Dust with cocoa.

Japanese Cotton Sponge Roll

Japanese roll cakes use a very soft, moist chiffon sponge that bends without cracking. The result is a tender cake roll with a neat swirl of jam or cream. The trick is whipping the egg whites to soft peaks, not stiff, so the sponge stays flexible.

You will need: Ingredients: 5 eggs separated, 1/2 cup sugar, 1/2 cup cake flour, 1/4 cup milk, 1/4 cup oil, 1/2 cup apricot jam.

How to make it: 1. Whisk yolks, milk, oil and flour. 2. Beat whites with sugar to soft peaks. 3. Fold together. 4. Bake at 320F for 18 minutes. 5. Cool on a rack under parchment. 6. Spread jam and roll.

Mini Cake Roll Trio

Why choose one flavor? Bake three thin sponges, red velvet, chocolate and green tea, and roll them into small rolls. Slice them and set them out on a platter for a dessert table that looks amazing. Which flavor would you grab first?

You will need: Ingredients: 3 small sponge sheets (red velvet, chocolate, matcha), 2 cups whipped cream or cream cheese frosting.

How to make it: 1. Bake each thin sponge in a quarter sheet pan for 8 minutes. 2. Roll each in a towel while warm. 3. Cool fully. 4. Fill with cream. 5. Roll tightly and chill. 6. Slice into small rounds.

Raspberry Chocolate Cake Roll

A chocolate cake roll filled with raspberry cream and covered in a glossy chocolate glaze is the ultimate holiday showstopper. Add a few fresh raspberries and berries on the side for color. It slices neatly for a crowd.

You will need: Ingredients: 1 chocolate sponge sheet, 1.5 cups whipped cream, 1/2 cup raspberry jam, 6 oz dark chocolate, 1/2 cup cream, fresh berries.

How to make it: 1. Bake and roll the sponge warm. 2. Spread jam and whipped cream. 3. Roll and chill 1 hour. 4. Heat cream and pour over chocolate to make ganache. 5. Pour ganache over the roll. 6. Decorate with berries.

Pistachio Cream Cake Roll

This light cake roll is filled with a pale green pistachio cream and sprinkled with chopped nuts. It is elegant and not too sweet, perfect with afternoon tea. Would you serve it at a party or keep it all for yourself?

You will need: Ingredients: 1 vanilla sponge sheet, 1 cup mascarpone, 1/2 cup cream, 1/4 cup pistachio paste, 3 tbsp sugar, chopped pistachios.

How to make it: 1. Bake the sponge and roll warm. 2. Whip mascarpone, cream, sugar and pistachio paste. 3. Unroll and spread the filling. 4. Roll up again. 5. Chill 1 hour. 6. Top with chopped pistachios.

Vanilla Cream Cake Roll

Sometimes simple is best. A vanilla sponge rolled with vanilla bean whipped cream is soft, light and easy to love. Serve a slice by candlelight with a cup of coffee for a cozy night in. Which cake roll from this list will you bake first? Hungry for more? Try our classic Southern cakes next.

You will need: Ingredients: 4 eggs, 3/4 cup sugar, 3/4 cup flour, 1 tsp baking powder, 1 vanilla bean or 2 tsp vanilla, 1.5 cups heavy cream, powdered sugar.

How to make it: 1. Bake the sponge at 375F for 11 minutes. 2. Roll in a sugared towel and cool. 3. Whip cream with vanilla and sugar. 4. Unroll and spread the cream. 5. Roll up and chill. 6. Dust with powdered sugar.