Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 4 large eggs; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup whipping cream; 1/4 cup powdered sugar; 4 oz cream cheese (optional for stability); 1/3 cup caramel sauce; Sprinkles (optional for decoration)

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The Caramel Cream Cake Roll is a decadent dessert that combines a soft, sponge cake with luscious whipped cream and a rich caramel drizzle. Finished with colorful sprinkles, this visually stunning roll cake is perfect for celebrations or whenever you need a sweet indulgence.

Why You’ll Love This Recipe

Soft and fluffy sponge cake texture
Rich caramel flavor perfectly balances the sweet cream
Beautiful spiral presentation
Ideal for birthdays, parties, or special occasions
Easy to slice and serve
Can be made ahead and stored
Delightfully light yet indulgent
Kid-approved thanks to the sprinkles
Customizable with different fillings or toppings
Perfect mix of flavor and texture

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Eggs
Granulated sugar
Vanilla extract
Whipping cream
Powdered sugar
Cream cheese (optional for stability)
Caramel sauce
Sprinkles (optional for decoration)
Baking powder
Salt

directions

Preheat oven and line a jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale. Add vanilla.
Sift flour, baking powder, and salt, then fold gently into the egg mixture.
Pour batter into prepared pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when touched.
While warm, roll the cake in parchment or a towel dusted with powdered sugar. Let cool.
Whip cream with powdered sugar (and cream cheese if using) until stiff peaks form.
Unroll the cake, spread whipped cream evenly, and roll back up gently.
Drizzle with caramel sauce and add sprinkles before serving.

Servings and timing

Servings: 8–10 slices
Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 30 minutes
Total time: About 1 hour

Variations

Use chocolate sponge for a caramel mocha version
Add a layer of dulce de leche inside
Mix crushed nuts or toffee bits into the cream
Top with a chocolate or white chocolate drizzle instead of caramel
Use flavored whipped cream (e.g., coffee, cinnamon)

storage/reheating

Store the cake roll in an airtight container in the refrigerator for up to 3 days. It should be kept chilled due to the whipped cream. Freeze the uncut roll (without sprinkles) wrapped in plastic for up to 2 months; thaw in the refrigerator before serving. Do not microwave.

FAQs

Can I make the cake roll ahead of time?

Yes, it’s best when made a few hours in advance or even the day before.

Why did my cake crack?

Overbaking or rolling it when it’s too cool can cause cracks. Roll it while warm for best results.

How do I get the whipped cream to stay firm?

Add cream cheese or gelatin for a stabilized whipped cream.

Can I use store-bought caramel?

Absolutely. Just warm slightly before drizzling to make it easier to pour.

Is this recipe suitable for freezing?

Yes, the cake roll freezes well if wrapped tightly before decorating.

Can I make it without cream cheese?

Yes, simply use whipped cream sweetened with powdered sugar alone.

How do I prevent the cake from sticking to the towel?

Dust the towel with powdered sugar generously before rolling the cake.

Can I make it gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

What type of pan should I use?

A jelly roll pan (10×15 inches) is ideal for even baking and rolling.

Can I use a different filling?

Yes, try chocolate ganache, mascarpone cream, or fruit preserves.

Conclusion

The Caramel Cream Cake Roll is an elegant yet approachable dessert that delivers both visual appeal and luxurious taste. Whether you’re entertaining guests or treating your family, this roll cake adds a touch of festivity to any occasion. It’s a guaranteed crowd-pleaser that’s as delightful to serve as it is to enjoy.

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The Caramel Cream Cake Roll is a soft, fluffy sponge cake filled with whipped cream and drizzled with rich caramel sauce. Decorated with sprinkles, it’s a festive and indulgent dessert perfect for special occasions.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 1 hour
Yield: 8–10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract.
Sift flour, baking powder, and salt together and gently fold into the egg mixture.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when touched.
While warm, roll the cake in the parchment paper or a towel dusted with powdered sugar. Let cool completely.
In a mixing bowl, whip the cream, powdered sugar, and cream cheese (if using) until stiff peaks form.
Unroll the cake, spread the whipped cream evenly, and gently roll it back up.
Drizzle with caramel sauce and decorate with sprinkles before serving.