Berry Vanilla Cake Roll

This cake is light and fluffy, the kind of sponge that melts in your mouth, with just the right amount of sweetness to complement the juicy fresh berries and airy vanilla cream. It’s rolled jelly roll–style, dusted with powdered sugar (or glazed if you’re feeling fancy), and chilled until sliceable perfection.

I first made a version of this for Easter brunch, and it immediately became a family favorite. It’s a little retro, a little elegant, and endlessly customizable—you can use strawberries, raspberries, blueberries, or a mix of all your favorites.

Why You’ll Love It

• Soft and springy sponge cake that rolls up beautifully
• Fresh whipped cream and berries for a light, fruity filling
• Perfect for entertaining – It slices beautifully and makes a show-stopping centerpiece
• Customizable – Use your favorite berries or add lemon zest for brightness
• Make-ahead friendly – Chill it and slice when ready to serve

Prep Time and Yield

Prep Time: 30 minutes
Cook Time: 10–12 minutes
Cooling & Chilling Time: 1–2 hours
Total Time: ~2.5 hours
Servings: 8–10 slices
Calories per slice: ~260
Carbs: 30g | Fat: 14g | Protein: 4g

Ingredients

For the Vanilla Sponge Cake

• 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
• Powdered sugar (for rolling)

For the Whipped Cream Filling

• 1 cup heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh berries (sliced strawberries, raspberries, blueberries)

Optional Toppings

• Extra berries
• Powdered sugar
• Vanilla glaze or drizzle
• Fresh mint for garnish

Step-by-Step Instructions

1. Prep Your Pan and Oven

• Preheat oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• Lay out a clean kitchen towel and dust generously with powdered sugar (this will help roll the cake later).

2. Make the Sponge Cake

• In a large bowl, beat the eggs with an electric mixer for 4–5 minutes, until thick and pale yellow.
• Gradually beat in the sugar and vanilla.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gently fold dry ingredients into the egg mixture until just combined.
• Pour batter into prepared pan and spread evenly.

3. Bake the Cake

• Bake for 10–12 minutes, or until the cake springs back when lightly touched and edges are golden.
• Immediately turn the cake out onto the prepared sugared towel.
• Peel off parchment paper, then roll the cake up in the towel starting from the short side.
• Let cool completely, rolled in the towel, for about 1 hour.

Rolling it while warm prevents cracks and helps it hold its shape later.

4. Make the Whipped Cream Filling

• In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Gently fold in the berries.

5. Assemble the Cake Roll

• Carefully unroll the cooled cake.
• Spread the berry whipped cream evenly across the surface, leaving a ½-inch border around the edges.
• Gently re-roll the cake without the towel.
• Place seam side down on a platter, cover loosely, and refrigerate for at least 1 hour to set.

6. Finish & Serve

• Dust with powdered sugar, top with extra berries, or drizzle with glaze if desired.
• Slice with a sharp knife and wipe clean between cuts for neat slices.

How to Serve

• With tea or coffee – Elegant and just sweet enough.
• As a light dessert – After brunch, dinner, or holiday meals.
• Topped with lemon zest or mint – Adds a fresh, bright finish.
• With a berry coulis drizzle – For a restaurant-style presentation.

Pro Tips for Success

1. Use room temp eggs – They whip up with more volume for a light sponge.
2. Don’t skip the towel roll – It trains the cake to roll without cracking.
3. Don’t overfill – Too much filling can squish out the sides when rolling.
4. Chill before slicing – This makes cleaner, neater cuts.
5. Use firm, dry berries – Avoid overly juicy fruit that can make the filling watery.

Variations

• Lemon Berry Roll – Add lemon zest to the cake and filling for a citrus twist.
• Chocolate Berry Roll – Use cocoa powder in the sponge and fill with chocolate whipped cream + berries.
• Berry Jam Layer – Spread a thin layer of strawberry or raspberry jam before the whipped cream.
• Mascarpone Whipped Cream – Add 2 oz mascarpone for a richer filling.
• Gluten-Free – Use a 1:1 GF flour blend and follow the same method.

Storage & Make-Ahead

• Store: Keep covered in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before serving.
• Make-ahead: Bake and roll the cake a day in advance. Fill and chill the next day before serving.

FAQ

Can I use frozen berries?
Fresh is best for texture. If using frozen, thaw and drain very well to avoid watery filling.

What if the cake cracks?
Dust with powdered sugar or cover with whipped cream or glaze. It’ll still taste amazing!

Do I need a jelly roll pan?
It helps, but you can use a 9×13 pan—just adjust baking time slightly.

Can I use Cool Whip instead of whipped cream?
Yes! Use about 1 ½ cups of Cool Whip in place of the whipped cream mixture.

Conclusion

This Berry Vanilla Cake Roll is a soft, sweet, fresh dessert that brings major wow factor with minimal effort. It’s light enough for warm-weather gatherings but still indulgent enough to feel like a treat. Whether you’re making it for a birthday, a brunch, or a sweet weekend bake, this one’s a showstopper.

Make it once, and you’ll be hooked. Just don’t be surprised when everyone asks for the recipe!

Print