A tender, ribboned sponge cake rolled around creamy whipped cream and golden caramel—this elegant and indulgent cake roll is the perfect centerpiece for birthdays or special celebrations.
Why You’ll Love This Recipe
This cake roll strikes the perfect balance between light, airy sponge and rich, luscious caramel and cream. It’s elegant yet simple to assemble, offering a stunning presentation with minimal fuss. Ideal for a memorable birthday treat or festive gathering.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Roll
4 large eggs
180 ml granulated sugar
5 ml vanilla extract (or vanilla essence)
250 ml cake flour (or all‑purpose flour)
5 ml baking powder
1.25 ml salt
60 ml icing sugar (powdered sugar), for rolling
For the Filling & Garnish
125 ml caramel sauce (or dulce de leche)
Whipped cream, for filling and garnish
directions
Preheat & prepare pan.
Preheat oven to 175 °C (350 °F). Line a Swiss roll pan (approximately 10×15 in or 25×38 cm) with parchment paper.
Beat eggs & sugar.
In a large bowl, beat eggs, granulated sugar, and vanilla until pale, thick, and fluffy—this aerates the batter for a light sponge.
Sift dry ingredients.
In another bowl, sift together cake flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture until just combined—avoid overmixing.
Bake sponge.
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the surface springs back lightly when touched.
Roll while hot.
Immediately after baking, dust the sponge with icing sugar. Flip the cake onto a clean kitchen towel, peel off the parchment, and roll the cake up into the towel from one short end. Allow to cool completely while rolled.
Add filling.
Once cooled, carefully unroll the cake, spread a layer of whipped cream, then drizzle caramel sauce evenly over the cream.
Roll final time.
Roll the cake up again (without towel). Place the roll seam-side down on a serving tray.
Finish & chill.
Drizzle additional caramel over the top and refrigerate the cake roll for at least 1 hour before slicing and serving to set filling and shape.
Servings and timing
Servings: 8–10 slices
Preparation time: ~15 minutes
Baking time: 10–12 minutes
Chilling time: At least 1 hour
Total time: Approximately 1 hour 30 minutes
Variations
Chocolate swirl: Add 1–2 tablespoons cocoa powder to the dry ingredients for a cocoa-spiced sponge.
Nutty crunch: Sprinkle chopped toasted pecans or almonds over the whipped cream before rolling.
Fruit addition: Add a layer of thinly sliced bananas or strawberries alongside the whipped cream for freshness.
Salted caramel: Use salted caramel or sprinkle flaky sea salt on top for a sophisticated flavour contrast.
Flavoured cream: Fold a teaspoon of instant coffee, citrus zest, or a teaspoon of liqueur (e.g., Grand Marnier) into the whipped cream.
storage/reheating
Storage:
Cover and refrigerate the cake roll for up to 3 days. Keep chilled to preserve structure and filling.
Freezing:
Wrap the roll tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Serving after chilling:
Remove from fridge 10 minutes before slicing to allow a slight softening for easier cutting.
FAQs
1. Why do we roll the cake while hot?
Rolling the cake while hot ensures it sets in the correct shape without cracking, making it easier to fill later.
2. Can I use homemade caramel sauce?
Yes—homemade caramel or dulce de leche both work beautifully. Just warm slightly if stiff before drizzling.
3. What whipped cream is best for the filling?
Use lightly sweetened heavy cream whipped to soft peaks; stabilizing with gelatin or mascarpone helps maintain shape.
4. How do I prevent the cake from tearing when unrolling?
Roll it snugly but gently. If it appears to tear, allow it to cool further before unrolling and filling.
5. Can I make this ahead?
Yes—prepare the roll, chill overnight, and decorate just before serving.
6. What pan size should I use?
A 10×15 in (25×38 cm) Swiss roll or jelly roll pan is ideal; adjust bake time slightly if using a different size.
7. Is the icing sugar necessary?
Yes—it prevents the hot cake from sticking to the towel and helps maintain the initial roll shape.
8. Can I skip the whipped cream?
You may fill solely with caramel, but whipped cream adds lightness and prevents caramel seepage.
9. How do I get clean slices?
Chill the roll well, then use a sharp serrated knife. Wipe the blade between cuts for neat presentation.
10. How long does it stay moist?
This cake roll stays moist and tender for several days if kept well wrapped in the refrigerator.
Conclusion
The Caramel Swirl Birthday Cake Roll unites a light sponge, creamy whipped filling, and golden caramel for a visually stunning, irresistibly delicious dessert. It offers flexibility for flavour variations, can be prepped in advance, and is perfect for celebrating with style. Enjoy every slice of this elegant showstopper!
[tasty-recipe id=”19750″]