Making a Vanilla Cake Roll with Cream and Berries was such a rewarding experience! I was inspired to try it because I love how the delicate vanilla flavor pairs so perfectly with the sweet cream and fresh berries.
The process of rolling the cake was a little tricky at first, but it was fun watching it come together. Once I finished, I couldn’t wait to share it with my family and friends.
They loved it! The soft cake, creamy filling, and juicy berries made it a delightful treat. Everyone who tried it gave positive feedback, saying it was light and refreshing.
They especially liked the combination of textures fluffy cake, smooth cream, and the burst of berry sweetness. I’m definitely going to make it again! Vanilla Cake Roll with Cream and Berries a perfect dessert for any occasion.
Why We Love This Recipe
We love this Vanilla Cake Roll with Cream and Berries because it’s the perfect balance of light, fluffy cake, smooth whipped cream, and fresh, juicy berries. It’s both indulgent and refreshing, making it a treat that feels special yet approachable.
The Vanilla Cake Roll with Cream and Berries is simple enough to make at home but looks stunning on any dessert table, making it a go-to for celebrations or just a sweet moment of self-care.
Plus, the combination of flavors and textures is simply irresistible every bite feels like a little burst of happiness!
How to Prepare Vanilla Cake Roll With Cream And Berries?
Recipe Stats
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Yield: 12 slices
Equipment Needed
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Jelly roll pan (10×15 inch)
- Parchment paper
- Clean kitchen towel dusted with powdered sugar
- Plastic wrap
Ingredients
For the Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
For the Cream Filling:
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries (strawberries, raspberries, blueberries, or a mix)
How to Make Step-by-Step Instructions
1. Making the Cake
● Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper.
● In a large bowl, whisk together the eggs and sugar until pale yellow and thick. This takes about 3-4 minutes with an electric mixer. Add the vanilla extract and whisk to combine.
● In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients in three batches, using a whisk or spatula. Be careful not to overmix, or the cake will become tough.
● Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
2. Rolling Up the Cake
● As soon as the cake comes out of the oven, carefully flip it onto the clean kitchen towel dusted with powdered sugar.
● Gently peel off the parchment paper (it might stick a little, but that’s okay). Starting from a short end, use the towel to loosely roll up the cake like a jelly roll. The powdered sugar helps prevent sticking and cracking.
● Let the cake cool completely rolled up in the towel. This helps it set its shape.
3. Whipping Up the Cream and Assembling the Roll
● Once the cake is cool, unroll it carefully. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
● Spread the whipped cream evenly over the cooled cake, leaving a 1-inch border at the long end (the one you’ll be rolling from).
● Arrange your berries in a single layer over the whipped cream.
● Starting from the long end without the border, carefully re-roll the cake using the towel to help you achieve a tight roll.
● Wrap the cake roll snugly in plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
Special Note:
Be sure to roll the cake while it’s still warm to prevent it from cracking. Allow the cake to cool completely before adding the whipped cream to avoid melting.
Nutrition Facts Vanilla Cake Roll With Cream And Berries
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 115mg |
| Sodium | 120mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 4g |
Amazing This Recipe Is Easily Customizable
1. Chocolate Cake Roll: Add a tablespoon of cocoa powder to the dry ingredients for a chocolate twist. Fill with chocolate whipped cream and top with raspberries.
2. Citrus Cake Roll: Zest a lemon or orange into the batter for a citrusy twist. Fill with whipped cream flavored with a touch of citrus liqueur and top with fresh citrus slices.
3. Nutty Cake Roll: Toast and chop some almonds, hazelnuts, or pecans and fold them into the batter for a nutty surprise. Fill with Nutella or chocolate ganache and top with more chopped nuts.
Ways To Use It
This Vanilla Cake Roll with Cream and Berries is incredibly versatile! Serve it as a show-stopping dessert at dinner parties or special gatherings, where its elegant presentation will impress guests.
You can also enjoy it as a cozy treat with your afternoon tea or coffee. For a fun twist, slice the cake roll into smaller pieces and use it as a topping for ice cream or yogurt.
The fluffy texture and fresh berries make it a delightful addition to any dessert table, whether it’s for birthdays, holidays, or just a sweet indulgence any day!
My Tips for Making
1. Use Room Temperature Eggs: Make sure your eggs are at room temperature to help create a light, fluffy batter for the cake roll.
2. Add Vanilla Bean Paste: For a richer, more aromatic vanilla flavor, swap regular vanilla extract with vanilla bean paste.
3. Cool the Cake Upside Down: After baking, flip the cake onto a clean kitchen towel dusted with powdered sugar to help prevent it from sticking and keep its shape.
4. Whip Cream to Soft Peaks: Whipping the cream to soft peaks gives it a light, airy texture that won’t overpower the delicate cake.
5. Freeze Berries Before Adding: Freezing your berries for 15 minutes helps keep them intact when rolling and prevents them from releasing too much juice into the cream.
How Can I Stored
1. Refrigerate: Vanilla Cake Roll with Cream and Berries is the best way to store your cake roll. The cool temperatures help the whipped cream filling stay firm and prevent the cake from drying out. Wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days.
2. Freeze: For longer storage, you can freeze your cake roll. Wrap it tightly in plastic wrap and then again in foil. Frozen cake roll will keep for up to 2 months. Thaw it overnight in the refrigerator before serving.
Conclusion
The Vanilla Cake Roll with Cream and Berries was a fun and rewarding experience. The process was a little challenging, but the end result was worth it.
The cake’s soft texture, creamy filling, and fresh berries made for a delicious combination that everyone loved. My family and friends enjoyed every bite, praising the light, refreshing taste.
It was a hit and will definitely become a regular in my baking routine. Overall, it was a great success, and I’m excited to make it again!
Vanilla Cake Roll With Cream And Berries
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Jelly roll pan (10×15 inch)
- Parchment paper
- Clean kitchen towel dusted with powdered sugar
- Plastic wrap
Ingredients
For the Cake:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
For the Cream Filling:
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries strawberries, raspberries, blueberries, or a mix
Instructions
Making the Cake
- ● Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper.
- ● In a large bowl, whisk together the eggs and sugar until pale yellow and thick. This takes about 3-4 minutes with an electric mixer. Add the vanilla extract and whisk to combine.
- ● In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients in three batches, using a whisk or spatula. Be careful not to overmix, or the cake will become tough.
- ● Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Rolling Up the Cake
- ● As soon as the cake comes out of the oven, carefully flip it onto the clean kitchen towel dusted with powdered sugar.
- ● Gently peel off the parchment paper (it might stick a little, but that’s okay). Starting from a short end, use the towel to loosely roll up the cake like a jelly roll. The powdered sugar helps prevent sticking and cracking.
- ● Let the cake cool completely rolled up in the towel. This helps it set its shape.
Whipping Up the Cream and Assembling the Roll
- ● Once the cake is cool, unroll it carefully. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- ● Spread the whipped cream evenly over the cooled cake, leaving a 1-inch border at the long end (the one you’ll be rolling from).
- ● Arrange your berries in a single layer over the whipped cream.
- ● Starting from the long end without the border, carefully re-roll the cake using the towel to help you achieve a tight roll.
- ● Wrap the cake roll snugly in plastic wrap and refrigerate for at least 3 hours, or overnight for best results.