Caramel Cream Roll Cake

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A soft, airy sponge cake rolled around a luscious caramel cream filling. This elegant dessert delivers a perfect balance of light texture and rich, buttery caramel flavor. Ideal for celebrations or when you want a bakery-style treat at home.

Recipe Overview

  • Prep Time: 30 minutes
  • Cook Time: 12–15 minutes
  • Chill Time: 1–2 hours
  • Total Time: About 2 hours
  • Servings: 8–10 slices
  • Calories: About 320–380 kcal per slice

Ingredients

For the Sponge Cake

  • 4 large eggs (room temperature)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Caramel Cream Filling

  • 1 cup heavy whipping cream
  • ¼ cup prepared caramel sauce (cooled)
  • 2 tablespoons powdered sugar

Optional Topping

  • Extra caramel drizzle
  • Powdered sugar
  • Crushed nuts (pecans or almonds)

Instructions

1. Prepare the Sponge Cake

  1. Preheat oven to 180°C (350°F).
  2. Line a 10×15-inch baking tray with parchment paper.
  3. Beat eggs and sugar until thick, pale, and fluffy (5–7 minutes).
  4. Add vanilla extract.
  5. Sift together flour, baking powder, and salt, then gently fold into the batter.
  6. Stir in milk until smooth.
  7. Spread evenly in the prepared pan.

Bake for 12–15 minutes until lightly golden and springy.

2. Roll the Cake

  1. Dust a clean kitchen towel with powdered sugar.
  2. Turn the warm cake onto the towel and remove parchment paper.
  3. Roll the cake gently from the short end with the towel inside.
  4. Let cool completely.

3. Make the Caramel Sauce

  1. Heat sugar in a saucepan over medium heat until melted and amber in color.
  2. Add butter carefully and stir until combined.
  3. Slowly pour in heavy cream while stirring.
  4. Add vanilla extract and salt.
  5. Let cool completely before using.

4. Prepare the Caramel Cream

  1. Whip heavy cream until soft peaks form.
  2. Add powdered sugar and cooled caramel sauce.
  3. Continue whipping until smooth and fluffy.

5. Assemble the Roll

  1. Unroll the cooled cake carefully.
  2. Spread the caramel cream evenly.
  3. Roll the cake back up tightly without the towel.
  4. Wrap and chill for 1–2 hours.

6. Serve

  • Slice into even pieces
  • Drizzle with extra caramel
  • Dust with powdered sugar or add nuts if desired

Tips

  • Do not overcook the caramel; it can become bitter if too dark
  • Let caramel cool before mixing into cream to avoid melting it
  • Chill well before slicing for clean layers
  • Use a serrated knife for neat cuts

Variations

  • Salted caramel version: Increase salt slightly in the caramel
  • Chocolate caramel roll: Add cocoa powder to the sponge
  • Coffee caramel twist: Add espresso powder to the cream
  • Nutty version: Add chopped toasted nuts inside the filling

Why You Will Like This Recipe

  • Light sponge with rich caramel flavor
  • Beautiful swirl presentation
  • Perfect balance of sweetness and creaminess
  • Great make-ahead dessert

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