The Vanilla Cake Roll recipe is my best choice because it’s both simple and versatile, making it perfect for a fun baking experience with my sister.
The light, fluffy texture of the vanilla sponge cake acts as the ideal base for any filling, whether it’s whipped cream, chocolate ganache, or fruit. The soft, delicate flavor complements a variety of toppings, making it delicious no matter how it’s served.
When we made it for the first time, my family members were eager to try it, and they couldn’t stop raving about how moist and flavorful the cake was.
Everyone devoured it quickly, asking when we could make it again. The sweet memories of baking together, combined with the tasty result, made it a perfect treat for family bonding.
Why You’ll Love This Vanilla Cake Roll Recipe?
This Vanilla Cake Roll recipe is a delightful treat that combines a light, fluffy cake with a creamy filling, creating the perfect balance of sweetness and texture.
It’s easy to make, requiring simple ingredients, yet delivers an impressive result that’s perfect for any occasion.
The soft sponge cake effortlessly rolls up with smooth, velvety filling, making each bite a melt-in-your-mouth experience. Whether for a special celebration or a cozy dessert, this cake roll is sure to impress!
How To Prepare Vanilla Cake Roll Recipe?
Recipe Stats
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American-inspired
Yield: 8 servings
Equipment Needed:
- Jelly roll pan (10×15 inches)
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Kitchen towel
- Serrated knife
Ingredients
For the Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
For the Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Vanilla Cake Roll Recipe
1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, ensuring the paper extends over the edges of the pan for easy removal later.
2. In a large mixing bowl, beat the eggs and granulated sugar together with a hand or stand mixer until pale and fluffy. Add the vanilla extract and mix until combined.
3. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.
4. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake in the preheated oven for 8-10 minutes or until the cake is lightly golden and springs back when lightly touched.
5. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
6. Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
7. Starting from one short end, gently roll the cake and towel together into a tight spiral. Allow the cake to cool completely while rolled up.
8. While the cake is cooling, prepare the filling. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
9. Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
10. Gently roll the cake back up, this time without the towel. Place the cake roll seam-side down on a serving platter.
11. Dust the top of the cake roll with powdered sugar for a finishing touch.
Nutrition Facts Vanilla Cake Roll Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 130mg |
| Sodium | 95mg |
| Total Carbohydrate | 30g |
| Dietary Fiber | 0g |
| Sugars | 20g |
| Protein | 4g |
Our Favorite Ways To Serve It Up
There are so many delicious ways to serve up a Vanilla Cake Roll! You can dust it with powdered sugar for a simple yet elegant touch.
For a festive twist, top it with fresh berries like strawberries or raspberries. Another favorite is drizzling a rich chocolate ganache over the roll for a decadent contrast to the vanilla.
You can even pair it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence!
Expert Tips
1. Sifting flour and baking powder ensures an airy, lump-free batter, contributing to a light cake texture.
2. Use a toothpick to test the center. If it comes out clean, your cake is ready to roll!
3. Apply the filling evenly but sparingly to avoid overpowering the cake’s delicate texture.
4. Roll the cake with a slight tension to avoid cracks, but don’t pull too hard.
5. After rolling, let the cake sit for 10 minutes before unrolling and filling; this helps prevent breakage.
Why This Vanilla Cake Roll Recipe is Different
There are countless vanilla cake roll recipes out there, so why choose this one? Well, I’ve honed this recipe to achieve the perfect swiss roll texture: light, airy, and flexible enough to be rolled up without cracking.
The secret lies in separating the eggs and whipping the whites to stiff peaks. This incorporates air into the batter, resulting in a cloud-like cake that’s a dream to roll and fill.
How Can I stored
To store your Vanilla Cake Roll, first ensure that it has cooled completely to room temperature. Once cooled, carefully wrap the cake roll tightly in plastic wrap to prevent it from drying out.
You can then store it in the refrigerator for up to 3 days. If you plan to store it for longer, you can freeze the wrapped cake roll for up to 1 month.
FAQs About Vanilla Cake Roll Recipe
Can I make a Vanilla Cake Roll ahead of time?
Yes! You can bake the cake a day ahead, then roll and refrigerate it. Just fill and serve it when you’re ready.
Why does my cake crack when rolling?
It might be overbaked or too cool when you roll it. Try rolling the cake while it’s still warm and don’t overbake.
Can I use a different filling?
Absolutely! You can use whipped cream, buttercream, chocolate ganache, or fruit preserves—whatever suits your taste.
How do I store leftover cake roll?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze the Vanilla Cake Roll?
Yes! You can freeze the cake roll before or after filling. Just wrap it tightly in plastic wrap and foil, and it should last for up to 2 months.
Conclusion
Making a Vanilla Cake Roll Recipe with my sister was not only a fun experience but also an inspiring one. The cake’s light, fluffy texture served as the perfect base for a delicious, customizable treat.
Watching my family enjoy it and hearing their compliments truly made the effort worth it. This recipe has inspired us to bake more together, and it’s become a family favorite that will continue to bring us closer and create sweet memories for years to come.
So, the next time you’re in the mood for something sweet and satisfying, look no further than the Vanilla Cake Roll Recipe.
It’s a dessert that never fails to delight and is guaranteed to become a favorite in your home. Happy baking!
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
- Jelly roll pan (10×15 inches)
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Kitchen towel
- Serrated knife
Ingredients
For the Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
For the Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, ensuring the paper extends over the edges of the pan for easy removal later.
- In a large mixing bowl, beat the eggs and granulated sugar together with a hand or stand mixer until pale and fluffy. Add the vanilla extract and mix until combined.
- In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake in the preheated oven for 8-10 minutes or until the cake is lightly golden and springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from one short end, gently roll the cake and towel together into a tight spiral. Allow the cake to cool completely while rolled up.
- While the cake is cooling, prepare the filling. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
- Gently roll the cake back up, this time without the towel. Place the cake roll seam-side down on a serving platter.
- Dust the top of the cake roll with powdered sugar for a finishing touch.