Salted Caramel Birthday Roll Cake Recipe

Introduction

Salted Caramel Birthday Roll Cake is a luscious treat that combines the rich flavors of caramel and vanilla in a light, fluffy sponge. Perfect for celebrations, this cake roll is adorned with creamy caramel whipped cream and festive sprinkles for an irresistible dessert.

Ingredients

• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup (60 ml) milk (warm)
• 1 cup (240 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• ½ cup (120 ml) salted caramel sauce (store-bought or homemade)
• ¾ cup (180 ml) salted caramel sauce (for drizzling)
• 1 cup (240 ml) whipped cream (for decorating)
• Rainbow sprinkles

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
2. Step 2: In a bowl, beat eggs and granulated sugar for 5 minutes until the mixture is thick, pale, and has doubled in volume.
3. Step 3: Add vanilla extract and warm milk; mix gently to combine.
4. Step 4: Sift in the flour, baking powder, and salt. Fold into the batter with a spatula until smooth and well combined.
5. Step 5: Pour the batter into the prepared pan and spread evenly.
6. Step 6: Bake for 10–12 minutes, or until the cake springs back when lightly touched.
7. Step 7: While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Step 8: Starting from the short end, roll the cake up with the towel inside. Let it cool completely (about 30–40 minutes).
9. Step 9: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Step 10: Gently fold in ½ cup (120 ml) of salted caramel sauce, creating a light swirl effect if desired.
11. Step 11: Carefully unroll the cooled cake. Spread the caramel whipped cream evenly over the surface.
12. Step 12: Drizzle lightly with more salted caramel sauce. Roll the cake back up tightly without the towel.
13. Step 13: Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
14. Step 14: Place the chilled roll on a serving platter. Drizzle generously with warm caramel sauce.
15. Step 15: Pipe whipped cream rosettes on top and add colorful sprinkles for a festive finish.

Tips & Variations

• Use homemade salted caramel sauce for a richer, personalized flavor.
• For a nutty twist, sprinkle chopped toasted pecans or almonds over the whipped cream before rolling.
• If you prefer a less sweet option, reduce the amount of caramel sauce in the whipped cream filling.
• Make sure the cake is completely cooled before unrolling to avoid cracking.

Storage

Store the salted caramel roll cake tightly wrapped in the refrigerator for up to 3 days. Reheat caramel drizzle gently before serving if desired. Consume within a few days for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can assemble the cake roll a day in advance and keep it refrigerated. This actually helps the flavors meld and makes slicing easier.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-coated towel helps prevent cracking. Be gentle when unrolling and rolling the filling inside.

Salted Caramel Birthday Roll Cake Recipe

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4.6 from 138 reviews

This Salted Caramel Birthday Roll Cake is a decadent and festive dessert featuring a light and airy sponge cake rolled with a luscious salted caramel whipped cream filling. Perfectly balanced with the rich sweetness of caramel and a hint of vanilla, this cake is beautifully decorated with whipped cream rosettes and colorful rainbow sprinkles, making it an ideal treat for birthdays and celebrations.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 12 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup (60 ml) warm milk

Filling and Decoration

• 1 cup (240 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• ½ cup (120 ml) salted caramel sauce (store-bought or homemade)
• ¾ cup (180 ml) salted caramel sauce (for drizzling)
• 1 cup (240 ml) whipped cream (for decorating)
• Rainbow sprinkles

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the sponge cake evenly.
2. Prepare Pan: Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper for easy cake removal and rolling.
3. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together for about 5 minutes until the mixture is thick, pale, and has doubled in volume, which helps create a light sponge.
4. Add Vanilla and Milk: Gently mix in the vanilla extract and warm milk to the egg mixture, combining carefully without deflating the batter.
5. Sift Dry Ingredients: Sift the flour, baking powder, and salt to remove lumps and evenly distribute the leavening agents. Fold them into the wet mixture gently using a spatula until smooth.
6. Pour and Spread Batter: Pour the batter into the prepared pan and spread it evenly with a spatula to ensure uniform baking.
7. Bake Cake: Bake the sponge for 10–12 minutes or until it springs back when lightly touched, indicating doneness.
8. Turn Out Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar to prevent sticking.
9. Remove Parchment: Carefully peel off the parchment paper from the cake.
10. Roll Cake with Towel: Starting at the short end, roll the cake up tightly in the towel, which helps set the cake shape without cracking as it cools.
11. Cool Cake: Let the rolled cake cool completely for about 30–40 minutes to set its form for filling.
12. Prepare Filling: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a firm whipped cream.
13. Fold in Caramel: Gently fold in ½ cup of salted caramel sauce into the whipped cream, creating a marbled effect if desired.
14. Unroll Cake: Carefully unroll the cooled cake from the towel, taking care not to break it.
15. Spread Filling: Evenly spread the salted caramel whipped cream over the cake’s surface.
16. Drizzle Caramel: Lightly drizzle additional caramel sauce over the filling for extra flavor.
17. Roll Cake Tightly: Roll the cake back up tightly without the towel to encase the filling inside.
18. Chill Cake: Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to let the filling set and the flavors meld.
19. Decorate Cake: Place the chilled cake on a serving platter. Drizzle generously with the remaining warm salted caramel sauce.
20. Pipe Whipped Cream Rosettes: Use the reserved whipped cream to pipe decorative rosettes on top of the cake.
21. Add Sprinkles: Finish with colorful rainbow sprinkles for a fun, festive touch perfect for celebrations.

Notes

• Ensure eggs are at room temperature for better volume when beaten.
• Dusting the kitchen towel with powdered sugar prevents the cake from sticking while rolling.
• Use freshly whipped cream and caramel for the best texture and flavor.
• Store the cake covered in the refrigerator to keep it fresh for up to 3 days.
• You can substitute salted caramel sauce with homemade caramel if preferred.

Keywords: Salted Caramel Cake, Birthday Cake Roll, Sponge Cake, Caramel Whipped Cream, Festive Dessert