Chocolate Cherry Cake Roll
Serve up a little luxury with this elegant Chocolate Cherry Cake Roll dessert that's easy to make. Cherries and chocolate are the perfect partners for this moist yellow cake.
—Jane Shapton, Irvine, California
Pumpkin Cake Roll
This Pumpkin Cake Roll is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. It's in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time.
—Erica Berchtold, Freeport, Illinois
Cake Roll with Berries
Mom always had fresh-baked desserts like this Cake Roll with Berries for us every week. We all love this cake's cream filling and fresh strawberries.
—Nancy Kreiser, Lebanon, Pennsylvania
Applesauce Ice Cream Cake Roll
This Applesauce Ice Cream Cake Roll recipe is so easy and elegant. The heartwarming flavors of applesauce combine with vanilla ice cream to create an irresistible treat.
—Wendy Curtin, Newtown, Pennsylvania
Strawberry Cake Roll
Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouth-watering and impressive-looking Strawberry Cake Roll. An added bonus…the waxed-paper lined pan makes for speedy cleanup! For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.
—Carrie Vazzano, Rolling Meadows, Illinois
Cream-Filled Chocolate Cake Roll
This sumptuous Cream-Filled Chocolate Cake Roll is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.
—Evalyn Pokorny, Hazelhurst, Wisconsin
Ice Cream Party Roll
This tempting take on the much-loved cake roll features a from-scratch chocolate cake, vanilla ice cream and a layer of berry jam. Garnished with hot fudge and whipped topping, the slices of this Ice Cream Party Roll are hard to resist.
—Laura Andrews, Mantee, Mississippi
Raspberry-Almond Jelly Roll
With a whipped cream, almond and raspberry filling, these lovely swirled Raspberry-Almond Jelly Roll slices taste as good as they look.
—Mrs. Gloria A. Warczak, Cedarburg, Wisconsin
Lemon Cake Roll
This Lemon Cake Roll recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
—Dorothy Earl, Lancaster, South Carolina
Cake Roll Tips
- Spread the cake batter smoothly with an offset spatula to ensure even baking. If the batter is too thin in the corners, it may bake faster, resulting in a cake that can crack when you roll it up.
- Remove the cake from the oven as soon as it springs back when lightly touched. Over baking the cake can cause it to crack when rolled.
- Try filling the roll with a combination of sweetened whip cream and berries, sherbet or your favorite pie filling or frosting.
- Leave the cake on the towel while spreading the filling. Then use the towel to begin rolling for an even first roll. Later use your hands and keep rolling the cake loosely.
- Cake rolls may be frozen for up to 2 months after they have been filled and rolled. Simply place the unfrosted roll on a baking sheet and freeze. Once frozen, wrap in plastic wrap. To serve, frost and garnish as desired.
- Slice the cake with a serrated knife.
- When working with ice cream fillings, let the ice cream soften a bit to help it spread evenly. Then, spread it to within 1/2 in. of the cake's edges to keep it in place while rolling the cake.