This vanilla cake roll recipe is a soft spiral dessert filled with creamy sweetness that many enjoy. The cake bakes light, then wraps around a smooth filling that brings comfort and nostalgia.
I made this version after seeing a baker create a similar roll on a cooking show, and the process inspired me to try my own. The specialty of this recipe comes from the tender cake and fluffy filling wrapped neatly together.
I will now show step by step how this vanilla cake roll recipe comes together for you to enjoy soon today.
Why You’ll Love This Vanilla Cake Roll Recipe?
You’ll love this vanilla cake roll recipe because it brings together a soft, light sponge and a creamy filling that feels nostalgic and homemade.
The flavor is gentle and sweet, and the texture stays moist enough to roll easily without cracking. It looks impressive on the table yet stays approachable for anyone who enjoys simple baking.
The swirl inside gives it a classic dessert feel, and the recipe balances richness and lightness in a way that makes people reach for a second slice. It’s the kind of treat that feels special without being complicated.
How To Prepare Vanilla Cake Roll Recipe?
Recipe Stats
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: American-inspired
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet or jelly-roll pan (approx. 10×15″)
- Parchment paper
- Spatula
- Small saucepan
- Wire rack
- Clean kitchen towel
Ingredients
For the Cake:
- 3 large eggs
- 200 g butter, plus a little extra for greasing the pan
- 200 g self-raising flour
- 160 g caster sugar
- 4 tbsp full-fat or semi-skimmed milk
- 1 tbsp vanilla extract (or 1 tsp vanilla bean paste)
For the Meringue Layer:
- 6 large egg whites, at room temperature
- ½ tsp cream of tartar
- â…“ cup granulated sugar
For the Cream Filling:
- 5 tbsp all-purpose flour
- 1 cup milk
- ½ cup softened butter
- ½ cup shortening
- 1 cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
How to Make Vanilla Cake Roll Recipe
1. Prepare the pan:
Heat the oven to 180°C (350°F). Grease a jelly-roll pan with butter, line it with parchment paper, then butter the paper as well.
2. Make the cake batter:
Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time. Add the vanilla, and then gently fold in the self-raising flour. Stir in the milk until the batter is smooth.
3. Spread the batter:
Pour the cake batter into the prepared pan and spread it evenly with a spatula so it bakes flat.
4. Prepare the meringue:
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until glossy stiff peaks appear.
5. Layer the meringue:
Spread the meringue gently over the raw cake batter, smoothing the top without deflating it.
6. Bake:
Place the pan in the oven and bake for 15–18 minutes, or until the meringue is lightly golden and the cake springs back when touched.
7. Roll while warm:
Dust a clean kitchen towel with a little sugar. Turn the hot cake out onto the towel with the meringue side facing down. Peel off the parchment. Starting from the short side, roll the cake up gently inside the towel. Let it cool completely in this rolled shape.
8. Make the cream filling:
In a small saucepan, whisk the flour and milk over medium heat until thick and smooth. Let it cool fully.
Beat the butter, shortening, sugar, vanilla, and salt until fluffy, then blend in the cooled milk mixture. Continue beating until the filling becomes light and creamy.
9. Fill the cake:
Once the cake is cool, carefully unroll it. Spread the cream filling evenly over the inside, stopping just before the edges.
10. Roll and finish:
Roll the cake back up without the towel, keeping the meringue on the outside. Trim the ends for a clean look. Chill for at least 30 minutes before slicing.
Nutrition Facts Vanilla Cake Roll Recipe
| Nutrition | Amount |
|---|---|
| Calories | 330 |
| Fat | 18 g |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Sugar | 25 g |
About This Vanilla Cake Roll Recipe
This vanilla cake roll recipe delivers a light sponge that feels tender and sweet, balanced by a creamy filling that brings a smooth, mellow richness. The cake layers stay soft, and the gentle vanilla note adds warmth without being strong.
The ingredients include eggs, butter, self-raising flour, caster sugar, milk, and vanilla for the base, along with egg whites, cream of tartar, and sugar for the meringue.
The filling blends flour, milk, butter, shortening, sugar, vanilla, and salt to create a creamy swirl that enhances the soft texture of the rolled cake.
Why My Recipe Works
My vanilla cake roll recipe works because the sponge uses a balanced ratio of eggs, flour, butter, and sugar, creating a soft sheet that rolls smoothly without cracking. The warm-roll method locks in flexibility while the cake is still tender.
The cooked flour-milk base in the filling creates a smooth, stable cream that stays light and spreads evenly. The meringue adds lift and structure, helping the overall texture feel airy rather than heavy.
Each component supports the next, giving you a rolled cake that holds its shape, cuts cleanly, and keeps a soft, pleasant texture from start to finish.
Our Favorite Ways To Serve It Up
This vanilla cake roll recipe can be served in several enjoyable ways. Slice it thin for a light dessert with tea or coffee. Dust the top with powdered sugar for a simple, elegant presentation.
Add fresh berries or fruit compote on the side to enhance the flavor and add color. A drizzle of chocolate or caramel sauce can make it more indulgent.
Chill it slightly for firmer slices, or serve at room temperature for a softer texture. It can also be served as part of a dessert platter for gatherings or celebrations.
Expert Tips
1. Make sure eggs and butter are at room temperature before mixing; this allows the sugar to cream evenly, giving the cake a light, airy texture.
2. Fold the flour gently into the batter instead of stirring aggressively; this keeps the sponge soft and prevents it from becoming dense.
3. Spread the meringue layer carefully over the batter to maintain its fluffiness and create a delicate, cloud-like texture on top.
4. Roll the cake while it is still warm, using a sugar-dusted towel to avoid cracking and ensure a smooth spiral.
5. Chill the cake after adding the cream filling; this helps the filling set slightly, making clean, neat slices easier.
6. Always line the baking pan with parchment paper and grease it lightly; this prevents sticking and ensures the cake can be lifted out smoothly.
Additions For Make More Delicious Ideas
â—† Fresh Fruit Layers: Incorporate thinly sliced strawberries, kiwi, or raspberries into the cream filling. The fruits add natural sweetness, a slight tartness, and vibrant color that contrast beautifully with the pale cake.
â—† Chocolate or Cocoa Touch: Spread a thin layer of melted chocolate or dust cocoa powder over the cake before rolling. This adds a rich, decadent flavor that pairs well with the vanilla and cream.
â—† Nutty Texture: Mix finely chopped toasted almonds, walnuts, or pistachios into the filling or sprinkle on top. The nuts provide a subtle crunch and deepen the flavor profile.
â—† Citrus Infusion: Grate lemon, orange, or lime zest into the cream filling. The zest adds aromatic brightness and a refreshing tang that balances the sweetness.
â—† Caramel or Toffee Swirl: Gently fold soft caramel or toffee sauce into the cream filling. This creates pockets of gooey sweetness that make each slice more indulgent.
Storage Instructions
Store the vanilla cake roll recipe in an airtight container in the refrigerator for up to 3–4 days to keep the sponge soft and the cream fresh.
For longer storage, wrap the vanilla cake roll recipe tightly in plastic wrap and then in aluminum foil, and freeze for up to one month. Thaw the frozen cake in the refrigerator before serving.
Avoid leaving the vanilla cake roll recipe at room temperature for extended periods, as the cream filling can spoil. Proper storage preserves the flavor, texture, and overall quality of the cake roll.
FAQs About Vanilla Cake Roll Recipe
How long can I keep a cream‑filled vanilla cake roll in the fridge?
Because this cake contains cream filling and likely dairy, store it refrigerated at 1–5 °C and try to consume within 3–4 days.
Can I store the cake at room temperature?
Only if the cake has no cream or perishable filling. For a plain sponge cake you might keep it 2–3 days in an airtight container at room temperature—but once cream or custard is added, refrigeration becomes necessary.
What is the proper way to store leftover or extra pieces?
Let the cake cool completely after baking, wrap tightly in plastic wrap (or foil) and place in an airtight container before refrigerating or freezing. This helps prevent drying, sogginess, or absorption of external odors.
Can I freeze the cake roll?
Yes, if wrapped securely (plastic wrap + foil or freezer‑safe bag) the cake can be frozen for longer storage. Thaw slowly in the refrigerator before serving to preserve texture.
What warning signs show that the cake is no longer safe to eat?
Discard the cake if you notice off smells, sliminess, obvious moisture condensation inside wrapping, mold, or unusual discoloration. Cream‑filled cakes are more perishable than plain sponge cakes.
Conclusion
I made this delicious vanilla cake roll recipe and enjoyed every step of creating it. The soft, tender sponge and creamy filling were a hit, and my guests and family really loved it.
Their compliments made me very happy and proud of my success. The vanilla cake roll recipe was easy to follow, and the results were impressive, making the effort truly rewarding.
I am excited to share this vanilla cake roll recipe with everyone, hoping that others will try it and enjoy the same joy and satisfaction I experienced while baking and serving this delightful, flavorful cake roll.
More Vanilla Recipes You’ll Love
Vanilla Cake Roll With Cream And Berries
Vanilla Swiss Roll Cake with Cream Filling – Spongy Bliss!
Vanilla Yule Log Cake Recipe (Bûche de Noël)
Vanilla Nothing Bundt Cake Recipe – Bakery
French Vanilla Cake Recipe – Bakery Cooks
Vanilla Cake Roll Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet or jelly-roll pan (approx. 10×15″)
- Parchment paper
- Spatula
- Small saucepan
- Wire rack
- Clean kitchen towel
Ingredients Â
For the Cake:
- 3 large eggs
- 200 g butter plus a little extra for greasing the pan
- 200 g self-raising flour
- 160 g caster sugar
- 4 tbsp full-fat or semi-skimmed milk
- 1 tbsp vanilla extract or 1 tsp vanilla bean paste
For the Meringue Layer:
- 6 large egg whites at room temperature
- ½ tsp cream of tartar
- â…“ cup granulated sugar
For the Cream Filling:
- 5 tbsp all-purpose flour
- 1 cup milk
- ½ cup softened butter
- ½ cup shortening
- 1 cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
InstructionsÂ
Prepare the pan:
- Heat the oven to 180°C (350°F). Grease a jelly-roll pan with butter, line it with parchment paper, then butter the paper as well.
Make the cake batter:
- Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time. Add the vanilla, and then gently fold in the self-raising flour. Stir in the milk until the batter is smooth.
Spread the batter:
- Pour the cake batter into the prepared pan and spread it evenly with a spatula so it bakes flat.
Prepare the meringue:
- In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until glossy stiff peaks appear.
Layer the meringue:
- Spread the meringue gently over the raw cake batter, smoothing the top without deflating it.
Bake:
- Place the pan in the oven and bake for 15–18 minutes, or until the meringue is lightly golden and the cake springs back when touched.
Roll while warm:
- Dust a clean kitchen towel with a little sugar. Turn the hot cake out onto the towel with the meringue side facing down. Peel off the parchment. Starting from the short side, roll the cake up gently inside the towel. Let it cool completely in this rolled shape.
Make the cream filling:
- In a small saucepan, whisk the flour and milk over medium heat until thick and smooth. Let it cool fully. Beat the butter, shortening, sugar, vanilla, and salt until fluffy, then blend in the cooled milk mixture. Continue beating until the filling becomes light and creamy.
Fill the cake:
- Once the cake is cool, carefully unroll it. Spread the cream filling evenly over the inside, stopping just before the edges.
Roll and finish:
- Roll the cake back up without the towel, keeping the meringue on the outside. Trim the ends for a clean look. Chill for at least 30 minutes before slicing.