Caramel Cream Cake Roll with Sprinkles

Caramel Cream Cake Roll with Sprinkles is a delightful dessert featuring a light sponge cake rolled with luscious caramel cream and finished with festive sprinkles. It’s as beautiful to serve as it is delicious to eat, making it perfect for birthdays, holidays, or any special occasion.

Why You’ll Love This Recipe

This cake roll is a showstopper. The sponge is soft and fluffy, the caramel cream is rich and smooth, and the colorful sprinkles add a fun and celebratory touch. It’s easier to make than it looks, and it’s sure to impress guests with both its taste and presentation.

ingredients

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

For the Sponge Cake:

• Eggs (room temperature)
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract

For the Caramel Cream Filling:

• Heavy cream
• Powdered sugar
• Cream cheese (softened)
• Caramel sauce

For Assembly and Decoration:

• Additional caramel sauce (for drizzling)
• Colorful sprinkles
• Powdered sugar (optional, for dusting)

directions

1. Make the Sponge Cake: Preheat oven to 350°F. Line a jelly roll pan with parchment paper. Beat eggs and sugar until thick and pale. Gently fold in sifted flour, baking powder, and salt. Add vanilla extract. Pour batter into the pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
2. Roll the Cake: While the cake is still warm, turn it onto a clean towel dusted with powdered sugar. Peel off parchment, roll the cake with the towel, and let it cool completely.
3. Prepare the Filling: Beat cream cheese until smooth. Add powdered sugar, caramel sauce, and beat again. Whip the heavy cream until stiff peaks form and fold into the caramel mixture.
4. Assemble: Unroll the cooled cake, spread the caramel cream evenly, then re-roll tightly.
5. Decorate: Drizzle with caramel sauce and top with sprinkles. Chill before slicing.
6. Serve: Slice and serve cold or at room temperature.

Servings and timing

Serves 8–10.
Prep Time: 20 minutes
Bake Time: 12 minutes
Cool and Assemble Time: 1 hour
Total Time: About 1 hour 30 minutes

Variations

• Salted Caramel: Add a pinch of sea salt to the caramel cream.
• Chocolate Sponge: Use cocoa powder for a chocolate version.
• Nut Topping: Add chopped pecans or walnuts on top.
• Fruit Layer: Include sliced bananas or strawberries with the filling.
• Holiday Theme: Use seasonal sprinkles or edible glitter.

storage/reheating

Store cake roll covered in the refrigerator for up to 4 days. Freeze for up to 2 months—wrap tightly in plastic and foil. Thaw in the refrigerator before serving. This dessert is best served cold.

FAQs

Can I make the cake roll ahead of time?

Yes, you can make it a day in advance and refrigerate until ready to serve.

How do I prevent the cake from cracking?

Roll it while warm and handle gently when unrolling. Don’t overbake the sponge.

Can I use store-bought caramel sauce?

Yes, high-quality store-bought caramel works perfectly.

What if my cake cracks when rolling?

Use extra cream and decorations to disguise any cracks—it will still taste great.

Can I make it without cream cheese?

Yes, use mascarpone or whipped cream alone, but it will be less firm.

Can I use a different filling?

Yes, chocolate ganache, jam, or flavored whipped cream can be used instead.

Is a jelly roll pan necessary?

It’s recommended, but a rimmed baking sheet of similar size can work.

How thick should the filling be?

It should be thick enough to spread but still soft—whip until just firm.

Can I decorate with frosting instead of sprinkles?

Yes, you can frost the roll or dust with powdered sugar alone.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour substitute in the sponge.

Conclusion

Caramel Cream Cake Roll with Sprinkles is a whimsical and delicious dessert that’s surprisingly simple to make. With its smooth caramel filling and light sponge texture, it’s a treat that brings joy to any celebration.

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