Caramel Swirl Cake Roll

This tender sponge cake wrapped around a buttery caramel filling is the ultimate showstopper dessert. Light, airy, and filled with luscious homemade caramel, this Caramel Swirl Cake Roll is perfect for holidays, special occasions, or anytime you want to impress.

Why You’ll Love This Recipe:

• Beautiful rolled presentation with minimal fuss

• Made with a classic sponge cake (no oil or butter needed)

• Rich, gooey caramel center that pairs perfectly with the light cake

• Great make-ahead dessert — stays moist for days!

Servings: 8–10

⏱️ Prep Time: 25 minutes
⏲️ Bake Time: 10–12 minutes
️ Oven Temp: 180°C / 350°F
Pan Size: 10×15 inch (25×38 cm) jelly roll pan

Ingredients

For the Sponge Cake:

• ¾ cup (95 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 2 tbsp (30 ml) milk

• 1 tsp baking powder

• ¼ tsp salt

• Powdered sugar (for dusting towel and topping)

For the Caramel Filling:

• ½ cup (100 g) brown sugar

• 3 tbsp (45 g) unsalted butter

• 3 tbsp (45 ml) heavy cream or milk

• ¼ tsp salt

• ½ tsp vanilla extract

‍ Instructions

1️⃣ Make the Sponge Cake:

1. Preheat oven to 180°C (350°F). Grease a 10×15-inch jelly roll pan, line with parchment, then grease again.

2. In a large bowl, beat eggs and sugar with a mixer on high for 5–6 minutes, until pale, thick, and fluffy.

3. Gently mix in vanilla and milk.

4. In a separate bowl, sift together flour, baking powder, and salt.

5. Gradually fold the dry mixture into the egg batter using a spatula. Be gentle to avoid deflating the air.

2️⃣ Bake & Roll the Cake:

1. Pour the batter into the prepared pan and smooth evenly.

2. Bake for 10–12 minutes, or until the top springs back when lightly touched.

3. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.

4. Once baked, immediately loosen the cake edges, invert onto the towel, and peel off the parchment.

5. Starting at the short end, gently roll the cake in the towel while still warm. Let it cool completely.

3️⃣ Make the Caramel Filling:

1. In a small saucepan, combine brown sugar, butter, and cream.

2. Cook over medium heat, stirring constantly, until thickened (about 3–4 minutes).

3. Remove from heat and stir in salt and vanilla. Let cool slightly until spreadable.

4️⃣ Assemble the Cake Roll:

1. Carefully unroll the cooled cake.

2. Spread the cooled caramel filling evenly across the surface.

3. Gently re-roll the cake (without the towel) and place seam-side down on a platter.

4. Dust with powdered sugar or drizzle with extra caramel before serving.

Nutrition (Per Slice – Approx.)

• Calories: 280

• Carbs: 34g

• Fat: 13g

• Sugar: 24g

• Protein: 4g

Tips & Variations

• Add chopped toasted pecans or sea salt flakes to the caramel for texture

• Make a cream cheese caramel swirl by mixing softened cream cheese into the filling

• Store in the fridge for up to 3 days, wrapped in plastic wrap

• For a festive touch, top with whipped cream rosettes or caramel drizzle

Caramel Swirl Cake Roll

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• Author: Douaa
• Total Time: 35 minutes
• Yield: 8–10 slices

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Description

This Caramel Swirl Cake Roll is a dreamy dessert that combines a light, airy sponge cake with a rich homemade caramel filling. Rolled to perfection and dusted with powdered sugar, it’s a show-stopping treat for holidays, birthdays, or afternoon coffee breaks.

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Ingredients

For the Sponge Cake:

• 3/4 cup (95 g) all-purpose flour

• 3/4 cup (150 g) granulated sugar

• 4 large eggs (room temperature)

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons (30 ml) milk

• Powdered sugar, for dusting

For the Caramel Filling:

• 1/2 cup (100 g) brown sugar

• 3 tablespoons (45 g) unsalted butter

• 3 tablespoons (45 ml) heavy cream or milk

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

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Instructions

1️⃣ Prepare the Sponge Cake

1. Preheat oven to 180°C (350°F). Grease a 10×15-inch jelly roll pan, line with parchment, and grease again.

2. In a large bowl, beat eggs and sugar for 5–6 minutes until pale, thick, and fluffy. Add vanilla and milk, and mix gently.

3. In another bowl, sift together flour, baking powder, and salt.

4. Gradually fold dry ingredients into the egg mixture until just incorporated. Avoid overmixing.

5. Pour batter into the prepared pan and spread it evenly.

6. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

2️⃣ Roll & Cool

1. While baking, lay out a clean kitchen towel and dust generously with powdered sugar.

2. Once the cake is done, immediately loosen the edges, then invert it onto the towel.

3. Gently peel off the parchment, then roll up the cake (from the short end) in the towel while warm.

4. Let cool completely while rolled to maintain the shape.

3️⃣ Make the Caramel Filling

1. In a small saucepan over medium heat, combine:

   • Brown sugar

   • Butter

   • Heavy cream

2. Stir constantly and cook for about 3 minutes, until thick and bubbly.

3. Remove from heat, add vanilla extract and salt, and stir well.

4. Let cool slightly until thickened but still spreadable.

4️⃣ Fill & Assemble

1. Carefully unroll the cooled sponge cake.

2. Spread the cooled caramel filling evenly over the surface.

3. Gently roll the cake back up (without the towel).

Notes

• Don’t overbake the sponge or it may crack while rolling.

• Use room temperature eggs for a better volume in the sponge.

• You can double the caramel for extra filling or drizzle on top.

• Store leftovers in the fridge for up to 3 days — it tastes even better the next day!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American