There’s something magical about a jelly roll cake. The light sponge, the sweet filling, and the swirl that shows off like a little party trick—this dessert never fails to impress. But here’s the secret: it’s a lot simpler than it looks.
When I baked my first jelly roll cake years ago, I thought I’d need the patience of a saint and a chef’s degree. Spoiler alert—I didn’t. With the right pan, a quick sponge, and a good roll, you can whip up this beauty in your own kitchen.
This guide will walk you through my favorite jelly roll cake recipe step by step. I’ll keep it simple, practical, and (hopefully) fun. And yes, I’ll share the tips that saved me from a cracked roll the first time around.
Ingredients You’ll Need
- 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
- ¼ cup milk
- 1 cup fruit jam or jelly (raspberry, strawberry, or pineapple works great)
- Powdered sugar for dusting
Optional but recommended: parchment paper and a jelly roll pan (10×15-inch). This pan is your best friend for even baking and easy rolling.
Step-by-Step Instructions
Let’s roll (pun fully intended).
1. Prep the Pan
Lightly grease your jelly roll pan. Line it with parchment paper, leaving some overhang for easy lifting later. Give the parchment a quick spray too. It feels extra, but it saves tears when the cake comes out clean.
2. Make the Batter
Beat the eggs in a large mixing bowl until they’re pale and fluffy. Add sugar and vanilla, then keep whisking until the mixture thickens a bit. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry mix into the egg mixture, alternating with the milk. The batter should be light, airy, and pourable.
3. Bake the Cake
Spread the batter evenly in the prepared pan. Bake at 375°F (190°C) for about 10–12 minutes. The cake should spring back when lightly touched. Don’t overbake—it’ll turn into a brittle board that refuses to roll.
4. Roll It Up (Practice Run)
Here’s the fun part. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake onto the towel and peel off the parchment. Starting from the short side, roll the cake up inside the towel. Let it cool completely in this rolled shape. This step trains the sponge so it won’t crack later.
5. Fill and Roll Again
Once cooled, gently unroll the cake. Spread your jam or jelly evenly over the surface. Don’t go heavy-handed—too much filling will squish out. Roll it back up, this time without the towel. Place seam-side down on a plate.
6. Finish and Serve
Dust the top with powdered sugar. Slice into neat rounds and admire that spiral. It’s like dessert origami.
Why This Recipe Works
- Light sponge: Whipped eggs create structure without heaviness.
- Quick bake: The thin layer cooks evenly, avoiding soggy spots.
- Training roll: Cooling in a towel prevents cracks later.
Honestly, once you master this method, jelly rolls open up a whole playground of flavors—from chocolate log roll cakes to pineapple roll cakes.
Variations to Try
One of the best parts about jelly roll cakes is how adaptable they are. Once you’ve got the base down, the flavors are endless. Here are some spins I love:
1. Pineapple Roll Cake
Swap the jam for crushed pineapple mixed with a little whipped cream. It gives the cake a tropical lift that tastes like sunshine on a plate.
2. Chocolate Log Roll Cake
Make the sponge chocolate by adding 2 tablespoons of cocoa powder to the flour. Fill with chocolate ganache or whipped cream. Around the holidays, I’ll frost the outside too—it looks like a Yule log.
3. Lemon Jelly Roll
Spread lemon curd inside for a tangy bite. Dust with powdered sugar mixed with a little grated lemon zest.
4. Strawberry Cream Roll
Use strawberry preserves and a thin layer of whipped cream. It’s like strawberry shortcake, but rolled up.
5. Easy Roll Cake with Whipped Cream
Skip jam altogether. Fill with sweetened whipped cream and fresh berries. This one disappears fast in my house.
Tips for Success
Rolling cake might sound like a stunt, but with a few tricks, you’ll nail it every time.
- Use the right pan: A jelly roll pan (10×15-inch) is shallower than a standard baking sheet. That thinness is key for rolling without cracks.
- Don’t overbake: Even two extra minutes can make the sponge dry. Test it early.
- Roll while warm: If you wait until the cake cools, it’ll snap instead of bend.
- Dust generously: Powdered sugar on the towel keeps the cake from sticking. It’s messy but worth it.
- Trim edges if needed: Sometimes the cake sides bake firmer. A quick trim makes rolling easier.
If your roll cracks a little—don’t stress. A dusting of sugar or a drizzle of glaze covers a multitude of sins. Dessert isn’t about perfection. It’s about joy.
How to Serve Jelly Roll Cake
Sliced into spirals, this cake looks stunning on any table. A few serving ideas:
- Casual treat: Slice and enjoy with coffee or tea.
- Celebration dessert: Plate slices with whipped cream and fresh fruit.
- Holiday twist: Dress up a log roll cake with frosting bark details and powdered sugar snow.
The swirl itself is the wow factor—no fancy garnish required.
Storing and Make-Ahead Tips
- Room temperature: Wrapped tightly, the cake stays fresh for about 2 days.
- Refrigerator: Store up to 4 days, especially if filled with cream.
- Freezer: Wrap the whole roll in plastic wrap and freeze for up to a month. Thaw overnight in the fridge before serving.
Pro tip: If you’re freezing, don’t dust with powdered sugar until you’re ready to serve. It disappears in the freezer.
Final Thoughts
The beauty of a jelly roll cake recipe is how something so simple can look so impressive. It’s proof that you don’t need fancy tools or complicated steps to create a show-stopping dessert. Just a light sponge, a favorite filling, and a good roll.
If you’ve been hesitant to try making one, I promise—it’s easier than you think. And once you’ve baked your first, you’ll want to explore all the variations. So grab that jelly roll pan, dust off your towel, and let’s get rolling.
Jelly Roll Cake
Ingredients
Method
- Prepare the pan – Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease again.
- Mix the eggs and sugar – Beat the eggs with an electric mixer until pale and fluffy. Add sugar and vanilla. Mix until thick.
- Add dry ingredients – In another bowl, whisk flour, baking powder, and salt. Gently fold this into the egg mixture, alternating with milk.
- Bake the sponge – Pour the batter into the prepared pan. Spread evenly. Bake at 375°F (190°C) for 10–12 minutes until it springs back when touched.
- Roll while warm – Dust a clean towel with powdered sugar. Flip the cake onto the towel, peel off the parchment, and roll it up gently from the short side. Let it cool rolled.
- Add filling – Once cooled, unroll the sponge, spread jam evenly across the surface, then roll it back up (without the towel).
- Serve – Place seam-side down, dust with powdered sugar, and slice into spirals.
Notes
- Roll the cake while it’s still warm or it may crack.
- Go light on the filling—too much jam will squeeze out when rolling.
- Don’t stress if you see small cracks. A dusting of powdered sugar hides them perfectly.
FAQs About Jelly Roll Cakes
1. What is the difference between a jelly roll and a cake roll?
They’re basically the same. A jelly roll is the classic version with jam filling. “Cake roll” is a broader term that includes variations like chocolate log roll cakes or cream-filled versions.
2. Can I use any pan instead of a jelly roll pan?
A rimmed baking sheet close to 10×15 inches can work. Avoid deeper pans—the batter won’t spread evenly.
3. Why did my jelly roll crack?
Usually it’s because the cake cooled too long before rolling, or it was overbaked. Rolling in a towel while warm prevents this.
4. Can I make jelly roll cake ahead of time?
Yes! Bake and roll it (without filling) up to a day ahead. Keep it wrapped. Fill it the next day before serving.
5. What fillings work best besides jam?
Whipped cream, lemon curd, chocolate ganache, or even Nutella. Just avoid overly runny fillings—they’ll leak out.
6. Do I need to frost a jelly roll cake?
Not at all. A simple dusting of powdered sugar does the trick. But you can frost it if you want a more festive presentation.
7. Can I double this recipe?
Yes, but bake in two pans. One large sheet won’t bake evenly.
