This soft vanilla cake roll is a tender vanilla sponge cake filled with tangy whipped cream cheese frosting, rolled into a beautiful spiral, and dusted with powdered sugar. Top this cake with fresh berries for a stunning spring or summer dessert!
Perfect Vanilla Swiss Roll Recipe
This vanilla cake roll combines the most incredibly soft, tender, vanilla-scented sponge cake with a rich and tangy, whipped cream cheese filling. After rolling it up and before serving, I dusted the outside with powdered sugar and garnished the whole thing with fresh mixed berries. A vanilla cake roll is such a timeless dessert for a special occasion such as Easter or Mother’s Day Brunch to a bridal shower or even on your Thanksgiving dessert table.
What You Can Expect
- No cracks. I’ll walk you through all my tips on how to make a fluffy cake roll that doesn’t crack. This method hasn’t failed me yet!
- Soft and moist. The vanilla sponge cake is irresistibly moist and tender thanks to a handful of key ingredients, like oil and whipped egg whites. It’s the best texture for rolling and it melts in your mouth at first bite.
- Endless pairing options. With a classic vanilla flavor and subtly sweet filling, you can pair this cake with just about anything.
Ingredient Notes
I’ve included notes on the important ingredients below.
Scroll down to the printable recipe card after the post for the full ingredient amounts and details.
- Eggs – You’ll need to separate the whites from the yolks. Make sure the eggs are at room temperature.
- Cream of Tartar – Cream of tartar stabilizes the whipped egg whites
- Cake Flour – Cake flour produces a softer cake than all-purpose flour. Make sure to measure the flour correctly with a kitchen scale or using the spoon and level method.
- Cream Cheese & Heavy Whipping Cream – I fill this cake with my whipped cream cheese frosting (details are also in the recipe card). You can also try a variation of mascarpone whipped cream by substituting mascarpone cheese for cream cheese.
How to Make a Vanilla Cake Roll
Here’s an idea of what you can expect when making this easy vanilla roll cake. Follow along with the overview below, and scroll to the recipe card for the printable instructions.
- Prep. Preheat the oven to 375ºF. In the meantime, grease a large jelly roll pan (either 15” x 10” or 11” x 14”) and line it with parchment paper.
- Whip the egg whites. Wipe the mixing bowl with vinegar to remove any excess grease, making sure it’s clean and dry. Afterward, add the egg whites and whisk until they’re foamy. Add the cream of tartar and continue to beat until medium peaks form. The peak of the egg whites should droop over when you hold the whisk upright.
- Make the cake batter. In a separate bowl, cream the egg yolks with granulated sugar. Once that’s light and fluffy, add oil, milk, and vanilla extract. Sift the cake flour, baking powder, and salt over the wet ingredients and stir to combine.
- Add the egg whites. Next, gradually fold the whipped egg whites into the batter in three stages. Stir gently each time, taking care to preserve as much air as possible.
- Bake. Afterward, transfer the cake batter to the prepared jelly roll pan. Bake at 375ºF in the center rack of the oven for 12-15 minutes. The cake is done when the top is lightly browned and the sponge springs back when you poke it gently.
- Lay out a tea towel. While the cake cools for 3 minutes, lay out a clean tea towel (not terry cloth). Sprinkle the towel with a generous dusting of powdered sugar.
- Roll the cake up. Use a knife to loosen the edges of the cake from the pan. Then, flip the cake out onto the powdered sugar towel, and peel away the parchment paper on the back of the cake. Roll the cake up tightly inside the cloth, starting from the short side. Now, let the cake cool for an at least an hour, or until it’s at room temperature.
Fill the Cake Roll
- Make the filling. Beat cream cheese until smooth and free of lumps, scraping down the bowl as needed. Then, add a little heavy cream at a time so that the cream cheese becomes liquid. Add the rest of the heavy cream, then the vanilla, and beat until you reach soft peaks. At this point, beat in the powdered sugar until stiff peaks form.
- Fill the cake. Gently roll out the cake. Fill the roll, starting with a slightly larger amount of frosting in the first curl (what will be the center of the roll), spreading it evenly out from there. Afterward, roll the cake tightly around the filling.
- Chill the cake. Now, wrap the cake roll in plastic wrap and place it into the refrigerator to chill for 2 hours before you serve it. This gives the frosting time to set.
- Serve. When you’re ready to slice, trim the ends of the cake with a serrated knife to create a neat edge. Dust the top with powdered sugar, top with berries, and slice the cake into 1-2” slices.
How to Prevent Cracks in a Cake Roll
These are some key things to remember for a perfect, crack-free cake roll every time. See the section below for more helpful baking tips.
- Use oil instead of butter. Using a neutral-flavored oil, like canola or sunflower oil, instead of butter is the key to a super-moist cake. Since oil is liquid at room temperature (compared to butter, which turns solid), the cooled cake stays soft and flexible.
- Avoid overbaking. An overbaked cake will be dry, making it more likely to crack. Your baked vanilla sheet cake should spring back when you press it lightly with your finger.
- Roll while the cake is warm. Don’t let the cake cool in the pan for longer than 2-3 minutes before you turn it out and roll it inside the towel. Remember to dust the cloth with powdered sugar to prevent the cake from sticking.
- Don’t leave the cake rolled in the tea towel for too long. The towel starts to stiffen after a while, which causes the cake to stick. This makes it harder to unroll the cake without it breaking.
- Unroll the cake gently. Take care when unrolling the cooled cake. You don’t need to force it flat, it’s fine if the cake stays a bit curved even when you fill it.
Julianne’s Recipe Tips
- Prepare the cake ahead of time. For best results, I recommend filling and rolling this cake up to one day ahead, or at least a few hours in advance. Tightly wrap it in plastic wrap to hold the cake together, and store it in the fridge until it’s time to serve.
- Use room-temperature eggs. Make sure to bring the eggs to room temperature so that the whites and yolks whip and combine more smoothly. If you forget to take the eggs out of the fridge, submerge the cold eggs in a bowl of warm (not boiling) water for 10 minutes. They should warm up quickly.
- Don’t deflate the egg whites. The whipped egg whites are essential for this cake’s light, spongy texture that makes it easy to roll. Fold the egg whites into the batter gently, just until there aren’t any streaks remaining, and be careful that they don’t deflate.
- More flavors. This vanilla cake roll is super versatile! Try adding a layer of zesty homemade lemon curd before you add the whipped cream cheese. Or, make a jelly roll cake with strawberry filling. You can also whip the curd or preserves right into the whipped cream cheese for more flavor.
How to Store
- Refrigerate. Keep this vanilla cake roll airtight in the fridge. The filling starts to deflate and weep after a while, so enjoy this cake within 2-3 days for the best freshness.
- Freeze. To freeze the cake roll, wrap it in a double layer of plastic wrap and freeze it for up to 3 months. Thaw the cake in the fridge when you’re ready to serve it.
More Vanilla Cake Recipes
Vanilla Cake Roll
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This easy vanilla cake roll is a soft and tender vanilla sponge cake swirled with tangy cream cheese frosting and dusted with powdered sugar.
Ingredients
For the Cake
- 4 large eggs, separated and room temperature
- ¼ teaspoon cream of tartar
- ½ cup (95g) granulated sugar
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) whole milk, room temperature
- 2 teaspoons (10ml) vanilla extract
- ½ cup + 3 tablespoons (77g) cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
For the Filling
- 4 ounces (113g) Full fat cream cheese, cold (or mascarpone)
- 1 cup (236ml) heavy whipping cream, cold
- ½ tsp vanilla
- ½ cup (65g) powdered sugar
Instructions
- Preheat the oven to 375℉. Spray a jelly roll pan (15” x 10” or “11 x 14”) with cooking spray and line the bottom with parchment.
- In a very clean bowl of a stand mixer using the whip attachment, whisk the egg whites until foamy. Add in the cream of tartar and whip on high speed until medium peaks form. When the whisk is removed from the whipped eggs and held upright, the peak of the egg whites should droop over slightly. Set the whipped egg whites aside.
- In another bowl whisk together the egg yolks and granulated sugar until lightened in color and fluffy. Mix in the oil, milk and vanilla extract until just combined.
- Sift the flour, baking powder and salt over the egg yolk mixture and stir until just combined.
- Using a spatula, fold the whipped egg whites into the batter, making sure to fold them in gently to avoid deflating the egg whites and just until no more streaks of white remain.
- Pour the batter into the prepared pan and spread it out evenly. Place in the center rack of your oven and bake until lightly browned and it springs back when gently pushed, about 12-15 minutes.
- While the cake is baking, lay out a clean tea towel (not terry cloth) and coat it in a heavy dusting of powdered sugar.
- Let the cake cool in the pan for no longer than 3 minutes before running a knife along the edges and turning it out onto your powdered sugar cloth. Remove the parchment. Roll up the cake starting from a short side, keeping the roll nice and tight. Let cool at room temperature for at least 1 hour before filling.
For the Filling
- Beat cream cheese until smooth and free of lumps, scraping down the bowl as needed. Very slowly incorporate the heavy cream, a couple of tablespoons at a time, to turn the cream cheese to a liquid consistency and help eliminate lumps. Then, add the remaining heavy cream and vanilla extract. Beat at a high speed until soft peaks form. Add the powdered sugar and beat until the filling is stiff and spreadable.
To Fill the Cake
- Gently unroll the cake and fill with the filling, starting in the center of the roll with a slightly larger amount in what will be the center of the roll and then spreading the rest of the filling evenly over the cake roll. Roll the cake back up, being sure to not squish the frosting out as you roll.
- Wrap the cake tightly in plastic wrap and chill in the fridge for at least 2 hours.
- When ready to serve, unwrap and trim off the ends with a large serrated knife. Dust with powdered sugar, top with berries, slice and serve.
Equipment
Buy Now → Notes
Storage
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- Once frosted, keep it refridgerated in an airtight container. The filling starts to deflate and weep after a while, so enjoy this cake within 2-3 days for the best freshness.
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- Freeze. To freeze the cake roll, wrap it in a double layer of plastic wrap and freeze it for up to 3 months. Thaw the cake in the fridge when you’re ready to serve it.
Recipe Tips:
- Prepare ahead: It is best to make this cake in the morning or one day ahead to allow the filling to firm up. Wrapping the cake tightly in plastic wrap after filling helps to seal everything into place and keeps the cake roll nice and tight.
- One way to prevent cracking: Do not leave the cake in the powdered sugar towel for more than a few hours. The towel will start to stiffen and cause the cake to stick. It is also harder to unroll the cake without breaking.
- Adding the egg whites: This cake relies on whipped egg whites to help make it spongy and easy to roll without breaking. Make sure when you fold in the egg whites you do so gently to preserve as much of the air as possible.
- Flavors: This cake is a versatile canvas for whatever flavor you’d like. Adding a layer of lemon curd or strawberry preserves to the cake before adding the filling makes for a beautiful roll. You could also whip in some of the curd or preserves to the whipped filling for a flavored cream.
Nutrition
- Serving Size: 1 Slice
- Calories: 280
- Sugar: 21.3 g
- Sodium: 159.5 mg
- Fat: 16.2 g
- Carbohydrates: 28.7 g
- Fiber: 0.2 g
- Protein: 5.3 g
- Cholesterol: 124.3 mg
This was wonderful! I haven’t made one of these in years. I chopped up some strawberries and folded them into the filling. Thanks Julianne for the memories, it was tasty.
That sounds amazing!! I am so glad you enjoyed it. My kids loved the filling!