Roll Cake Recipe - Recipe Ever

If you’ve never made a roll cake before, don’t worry—it’s easier than it looks! This light and fluffy vanilla sponge cake is rolled up with a creamy filling, making it a stunning dessert for birthdays, holidays, or just a sweet treat with your afternoon coffee. The best part? It’s super fun to make with kids—they’ll love helping roll it up!

This classic roll cake has a soft, melt-in-your-mouth texture with just the right amount of sweetness. Whether you fill it with whipped cream, chocolate ganache, or fruit jam, it’s a versatile dessert that can be customized to your liking.

Let’s get baking!

What You’ll Need

Ingredients for the Cake:

¾ cup (90g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons vegetable oil

Ingredients for the Filling (Whipped Cream):

1 cup (240ml) heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For Dusting & Garnish:

Powdered sugar, for dusting
Fresh berries or chocolate shavings (optional)

Pro Tips for the Perfect Roll Cake

Use Room Temperature Eggs 🥚 – This helps create a light, airy sponge that rolls without cracking.
Don’t Overbake – The cake should be just set. Overbaking makes it dry and more likely to crack.
Roll While Warm – Rolling the cake in parchment paper while warm helps it keep its shape and prevents cracking later.
Chill Before Slicing – Let the filled cake chill for at least an hour before slicing for clean, beautiful swirls.
Dust with Powdered Sugar – It prevents the cake from sticking to the towel or parchment when rolling.

Tools You’ll Need

Large mixing bowl
Hand mixer or stand mixer
Whisk
Rubber spatula
Measuring cups and spoons
10×15-inch baking sheet (jelly roll pan)
Parchment paper
Kitchen towel (for rolling the cake)
Fine-mesh sieve (for dusting powdered sugar)

Substitutions & Variations

Dairy-Free Option: Use coconut cream for the filling and almond milk in the cake.
Chocolate Roll Cake: Add 2 tablespoons cocoa powder to the flour for a rich chocolate sponge.
Strawberry Jam Filling: Swap whipped cream for a layer of strawberry or raspberry jam.
Lemon Roll Cake: Add 1 teaspoon of lemon zest to the batter for a fresh citrus flavor.

Make-Ahead Tips

You can bake the cake a day ahead and store it (rolled up in parchment) at room temperature.
The filled roll cake can be stored in the fridge for up to 2 days before serving.

How to Make a Roll Cake

1. Preheat & Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Beat Eggs & Sugar

In a large bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale and fluffy (about 3-5 minutes). Add the vanilla extract, milk, and oil, and mix until combined.

4. Fold in Dry Ingredients

Gently fold the dry ingredients into the egg mixture using a rubber spatula. Be careful not to deflate the batter.

5. Bake the Cake

Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, until the top springs back when touched.

6. Roll the Cake While Warm

Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up with the towel and let it cool completely.

7. Make the Whipped Cream Filling

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

8. Fill & Roll the Cake

Unroll the cooled cake, spread the filling evenly, then roll it back up without the towel. Chill for 1 hour before slicing.

Storage & Leftovers

Store in the fridge for up to 3 days in an airtight container.
Freeze (wrapped in plastic) for up to 2 months—just thaw before serving.

Enjoy & Share!

I hope you love making this fluffy Roll Cake! It’s simple, elegant, and absolutely delicious. Let me know in the comments how yours turned out! 🎂💛