Swiss Roll Cake with Cream and Caramel Filling Recipe

If you’re looking for a dessert that’s equal parts showstopper and comfort food, this Swiss Roll Cake with Cream and Caramel Filling is the recipe you need. With its delicate, fluffy sponge wrapped around clouds of whipped cream and ribbons of homemade caramel, every bite is a celebration. Whether you’re aiming to impress guests or indulge in a homemade treat, this Swiss roll is a favorite for both novice and experienced bakers. The flavors and textures come together into a perfectly balanced dessert you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

What stands out about this Swiss Roll Cake with Cream and Caramel Filling is how simple the ingredient list is—each component has a special role. From the eggs that promise a light texture to the caramel’s golden sweetness, every ingredient brings something essential to the finished cake.

• Eggs: These are the key to a fluffy sponge; whisk well for volume and structure.
• Granulated sugar: Sweetens the cake and helps achieve that perfect golden crust.
• All-purpose flour: Offers a tender crumb, just enough strength to hold the roll together.
• Baking powder: Ensures the sponge rises evenly in the oven.
• Salt: A pinch sharpens all the flavors and keeps them in balance.
• Vanilla extract: Adds warmth and depth to both cake and cream fillings.
• Heavy whipping cream: Whips up luxuriously for the filling—don’t skimp here!
• Powdered sugar: Sweetens and stabilizes the whipped cream, and is perfect for dusting.
• Butter: Adds richness to the caramel, making it silky and smooth.
• Extra caramel drizzle: Optional, but highly encouraged for an eye-catching finish.
• Cocoa powder or more powdered sugar: For decoration—pick your favorite to give the Swiss Roll Cake with Cream and Caramel Filling its final touch.

How to Make Swiss Roll Cake with Cream and Caramel Filling

Step 1: Whip the Eggs and Sugar

Begin by whisking your eggs and granulated sugar together until the mixture is thick, pale, and triples in volume. This step is all about air—use a stand mixer or a hand mixer on high speed and don’t rush things! You’re creating the very foundation for that signature sponge texture in a classic Swiss Roll Cake with Cream and Caramel Filling.

Step 2: Fold in Dry Ingredients

Sift your flour, baking powder, and a pinch of salt right over the fluffy egg mixture. Gently fold everything together with a spatula—think slow and careful—so you don’t deflate all that precious volume. Stir in the vanilla extract just until the batter is uniform in color and texture.

Step 3: Bake the Sponge

Line a 10×15-inch jelly roll pan with parchment, spread the batter evenly, and bake at 180°C (350°F) for 10 to 12 minutes. The cake should be lightly golden and spring back to the touch. Watch it closely; an overbaked sponge can crack during rolling.

Step 4: Shape the Roll While Warm

As soon as the cake is out, invert it onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment, then roll it up tightly with the towel inside. This keeps the sponge pliable and prevents cracks—plus, it’s kind of magical to see it hold its shape once cooled!

Step 5: Make the Caramel

While the cake cools, melt granulated sugar in a saucepan until it turns a rich amber color. Add butter, stir in smoothly, then very carefully pour in the heavy cream (watch out for steam and bubbling). Take a tiny taste: you can add a pinch of salt if you like a salted caramel vibe. Let it cool until thick but spreadable.

Step 6: Whip the Cream

With a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla until you’ve got stiff peaks. This is the creamy pillow that makes the Swiss Roll Cake with Cream and Caramel Filling so irresistible.

Step 7: Assemble the Roll

Gently unroll the cooled cake, spread a thin layer of caramel all the way to the edges, and then top with your whipped cream. Take your time rolling it back up—tight, but not too tight! Wrap it in plastic and chill to set for neater slices later.

Step 8: Garnish and Serve

Finish your Swiss Roll Cake with Cream and Caramel Filling with a dusting of powdered sugar or cocoa powder. For an extra level of “wow,” drizzle some more caramel over the top. Now, slice and serve with a proud smile!

How to Serve Swiss Roll Cake with Cream and Caramel Filling

Garnishes

This cake looks beautiful with just a dusting of powdered sugar, but you can also add a drizzle of caramel or even cocoa powder for contrast. For a truly special touch, garnish each slice with fresh berries, candied nuts, or edible flowers to complement the cream and caramel flavors.

Side Dishes

For a sophisticated dessert plate, pair your Swiss Roll Cake with Cream and Caramel Filling with a scoop of vanilla bean ice cream, or a simple fruit salad on the side. Even a little espresso or coffee cuts through the sweetness perfectly and makes the experience feel even more indulgent.

Creative Ways to Present

If you’re making this for a party, try slicing the roll on a dramatic angle and fan the slices on a platter. Place parchment dividers between slices for a modern bakery look, or serve each portion in a pool of caramel sauce. Miniature Swiss rolls or individual servings are always a hit at showers or brunches!

Make Ahead and Storage

Storing Leftovers

Leftover Swiss Roll Cake with Cream and Caramel Filling will keep beautifully in the fridge for up to three days. Wrap the roll tightly in plastic wrap or store slices in an airtight container to preserve moisture and keep the cream fresh.

Freezing

This cake freezes surprisingly well! Once assembled (without fresh fruit garnishes), wrap the roll tightly in several layers of plastic wrap, then foil. Freeze for up to a month. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture.

Reheating

No reheating required—the Swiss Roll Cake with Cream and Caramel Filling shines at cool or room temperature. In fact, serving it slightly chilled helps the cream and caramel set perfectly, giving you gorgeous, sharp slices every time. If you do want to take the chill off, a quick 10 minutes at room temp before slicing works wonders.

FAQs

How do I prevent my Swiss Roll Cake with Cream and Caramel Filling from cracking?

Rolling the sponge up in a towel while it’s still warm is the secret! The warmth keeps the cake flexible. Just be gentle when unrolling and re-rolling with the filling, and let it cool completely before assembly.

Can I make the caramel sauce ahead of time?

Absolutely! Homemade caramel keeps well in the fridge for up to a week. Just warm it slightly before spreading to make it easy to apply.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet of a similar size instead. Just make sure to line it really well with parchment and keep an eye on baking time, since thickness may vary.

Can I use store-bought caramel instead?

Yes, if you’re in a hurry, good-quality store-bought caramel works fine. Just make sure it’s thick enough not to run everywhere when you roll up the cake.

Can this recipe be made gluten-free?

Certainly! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The technique stays exactly the same, and you’ll get a beautiful gluten-free Swiss Roll Cake with Cream and Caramel Filling.

Final Thoughts

I hope you feel as excited as I do about making this Swiss Roll Cake with Cream and Caramel Filling at home. It’s one of those desserts that brings joy with every step, and even more with every bite! Give it a try—you’ll be amazed at how easy and delicious homemade Swiss roll can be.