There’s something magical about jelly rolls that makes any occasion sweeter. Whether you’re craving classic flavors or adventurous twists, these delightful desserts are perfect for sharing with loved ones or treating yourself. From fruity fillings to decadent chocolate swirls, get ready to roll up some joy in your kitchen. Let’s dive into these irresistible recipes that promise to satisfy every sweet tooth!
Classic Strawberry Jelly Roll
Hear that? It’s the sound of your childhood dessert dreams coming true. This classic strawberry jelly roll is a fluffy sponge cake rolled around sweet, vibrant strawberry jam—nostalgic, impressive, and surprisingly simple to master. Get ready to roll.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature for better volume
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup powdered sugar for dusting
– 1 cup strawberry jam, seedless or with seeds based on preference
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until pale, thick, and tripled in volume.
4. Gently fold in the vanilla extract with a spatula to avoid deflating the egg mixture.
5. Sift the flour mixture over the egg mixture in three additions, folding gently after each until just incorporated and no streaks remain.
6. Pour the batter into the prepared pan, spreading it evenly into all corners with an offset spatula.
7. Bake for 10–12 minutes until the cake is golden, springs back when lightly touched, and a toothpick inserted comes out clean.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake up tightly with the towel inside to set its shape; let it cool completely rolled up for about 1 hour.
11. Unroll the cooled cake and spread the strawberry jam evenly over the surface, leaving a 1/2-inch border on all sides.
12. Re-roll the cake gently without the towel, using the towel as a guide for a tight roll.
13. Transfer the roll to a serving platter and dust the top with more powdered sugar before slicing.
Moist, light sponge hugs that sweet-tart jam in every slice—it’s a textural dream. Serve it chilled for a firmer bite or at room temperature for maximum fluffiness; either way, it’s a showstopper on any dessert table.
Lemon Curd Jelly Roll
Need a showstopper dessert that’s easier than it looks? This Lemon Curd Jelly Roll delivers a bright, tangy punch in a fluffy, swirled package—perfect for impressing guests without the stress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature for better volume
– ¾ cup granulated sugar, divided
– 1 teaspoon vanilla extract
– ¼ cup vegetable oil, or any neutral oil
– ¾ cup all-purpose flour, sifted
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ½ cup lemon curd, store-bought or homemade, chilled
– Powdered sugar for dusting, as needed
Instructions
1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs on high speed with an electric mixer for 2 minutes until pale and frothy.
3. Gradually add ½ cup of the granulated sugar while beating, continuing for 3 more minutes until the mixture is thick and ribbon-like.
4. Mix in the vanilla extract and vegetable oil until just combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gently fold the dry ingredients into the egg mixture in two additions, using a spatula to avoid deflating the batter.
7. Spread the batter evenly into the prepared pan with an offset spatula, ensuring it reaches all corners.
8. Bake for 10–12 minutes, until the cake springs back when lightly touched and the edges are golden.
9. While baking, lay a clean kitchen towel on a flat surface and dust it generously with the remaining ¼ cup granulated sugar.
10. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
11. Starting from a short end, tightly roll the cake up with the towel inside to set its shape; let it cool completely rolled, about 1 hour.
12. Unroll the cooled cake and spread the lemon curd evenly over the surface, leaving a ½-inch border on all sides.
13. Re-roll the cake gently without the towel, using the towel to guide it for a tight spiral.
14. Transfer the roll to a serving platter, seam-side down, and dust with powdered sugar before slicing.
15. Wrap up with plastic wrap and refrigerate for at least 30 minutes to firm up for cleaner slices.
Whirls of zesty lemon curd melt into the airy sponge, creating a refreshing balance that’s not too sweet. Serve chilled slices with a dollop of whipped cream or fresh berries for an extra burst of color and flavor—it’s a vibrant centerpiece that disappears fast at any gathering.
Chocolate Hazelnut Jelly Roll
You need a showstopper dessert that’s secretly easy. This chocolate hazelnut jelly roll delivers rich flavor with a playful swirl—perfect for holidays or impressing guests.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 4 large eggs, at room temperature (for better volume)
– ¾ cup granulated sugar
– ⅓ cup all-purpose flour
– ¼ cup unsweetened cocoa powder, sifted (to prevent lumps)
– 1 tsp baking powder
– ¼ tsp salt
– 1 tsp vanilla extract
– ½ cup chocolate hazelnut spread, softened (microwave for 15 seconds if needed)
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar, for dusting (optional, for presentation)
Instructions
1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper to prevent sticking.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until pale and thick—this creates the cake’s airy texture.
3. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold with a spatula until just combined, being careful not to deflate the batter.
4. Stir in the vanilla extract. Pour the batter into the prepared pan, spreading it evenly to the edges with an offset spatula.
5. Bake for 10–12 minutes, until the cake springs back when lightly touched in the center—avoid overbaking to keep it flexible for rolling.
6. While baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar to prevent sticking later.
7. Immediately invert the hot cake onto the towel. Peel off the parchment paper carefully, then roll the cake up with the towel from the short end. Let it cool completely rolled, about 1 hour, to set the shape.
8. In a medium bowl, whip the heavy cream to stiff peaks. Unroll the cooled cake gently, spreading the chocolate hazelnut spread evenly over the surface, leaving a ½-inch border.
9. Spread the whipped cream over the hazelnut layer. Re-roll the cake tightly without the towel, using the towel as a guide for a neat spiral.
10. Transfer the roll to a serving plate, seam-side down. Dust with powdered sugar if desired, then refrigerate for at least 30 minutes before slicing to firm up.
Oozing with creamy filling and a tender chocolate sponge, this roll balances sweetness with a nutty depth. Serve chilled slices with fresh berries or a drizzle of melted chocolate for an extra decadent touch.
Raspberry Cream Cheese Jelly Roll
Jelly rolls just got a major upgrade with this raspberry cream cheese version. Think fluffy sponge cake rolled around a tangy, sweet filling—it’s the showstopper dessert that looks fancy but is totally doable. Get ready to impress everyone with this vibrant, fruity twist on a classic.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature for better volume
– 3/4 cup granulated sugar
– 1/4 cup water
– 1 teaspoon vanilla extract
– 3/4 cup all-purpose flour, sifted to prevent lumps
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Powdered sugar for dusting, about 1/4 cup
– 8 ounces cream cheese, softened to room temperature for easy mixing
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup raspberry jam, seedless or with seeds based on preference
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking.
2. In a large bowl, beat the eggs on high speed with an electric mixer for 5 minutes until they are pale, thick, and tripled in volume.
3. Gradually add the granulated sugar while continuing to beat for 2 more minutes until fully incorporated and the mixture is glossy.
4. Mix in the water and 1 teaspoon vanilla extract on low speed just until combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
6. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter—this keeps the cake light and airy.
7. Pour the batter into the prepared pan, spreading it evenly into all corners with a spatula.
8. Bake for 10-12 minutes, or until the cake is golden and springs back when lightly touched in the center.
9. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking.
10. Immediately after removing the cake from the oven, invert it onto the towel and carefully peel off the parchment paper.
11. Starting from one short end, roll the cake up tightly with the towel inside; let it cool completely rolled up for about 1 hour to set its shape.
12. In a medium bowl, beat the cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
13. Unroll the cooled cake gently and spread the cream cheese mixture evenly over the surface, leaving a 1/2-inch border around the edges.
14. Spoon the raspberry jam over the cream cheese layer, spreading it thinly to avoid oozing when rolled.
15. Re-roll the cake tightly without the towel, using the towel to guide it if needed for a neat spiral.
16. Transfer the roll to a serving platter, seam-side down, and dust the top with more powdered sugar for a finished look.
17. Chill in the refrigerator for at least 30 minutes before slicing to firm up the filling and make clean cuts.
Kick back and slice into this beauty—you’ll get a soft, springy cake wrapped around a creamy, fruity center that’s both tangy and sweet. Serve it chilled with fresh raspberries on the side or a drizzle of melted white chocolate for an extra decadent touch. It’s perfect for holidays, parties, or just because you deserve a treat!
Blueberry Vanilla Jelly Roll
Ever crave a dessert that’s both elegant and easy? Enter this blueberry vanilla jelly roll—a showstopper with a soft, springy sponge and a vibrant, fruity filling. It’s the perfect make-ahead treat for any gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 4 large eggs, at room temperature (for better volume)
– ¾ cup granulated sugar
– 1 tsp vanilla extract (use pure for best flavor)
– ¾ cup all-purpose flour, sifted (to prevent lumps)
– ¼ tsp salt
– Powdered sugar, for dusting (prevents sticking)
– 1 cup blueberry jam (or any fruit jam, warmed slightly for spreading)
– 1 cup heavy cream, cold (for stable whipped cream)
– 2 tbsp powdered sugar (for sweetening cream)
– ½ tsp vanilla extract (for cream flavor)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes until pale, thick, and tripled in volume.
3. Tip: Room-temperature eggs whip up faster and create a lighter sponge—don’t skip this!
4. Gently fold in the vanilla extract, sifted flour, and salt using a spatula until just combined, being careful not to deflate the batter.
5. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
6. Bake for 10–12 minutes until the top is golden and springs back when lightly touched.
7. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
8. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
9. Tip: Work quickly while the cake is warm to prevent cracking when rolling.
10. Starting from a short end, gently roll the cake and towel together into a tight log, then let it cool completely on a wire rack for about 1 hour.
11. In a chilled bowl, whip the heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
12. Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.
13. Unroll the cooled cake and spread an even layer of blueberry jam over the surface, leaving a ½-inch border on all sides.
14. Spread the whipped cream evenly over the jam layer.
15. Re-roll the cake tightly from the same short end, using the towel to guide it without the filling squeezing out.
16. Transfer the roll to a serving platter, seam-side down, and dust the top with more powdered sugar.
17. Chill in the refrigerator for at least 30 minutes before slicing to set the filling.
You’ll love the contrast of the tender, vanilla-scented sponge with the sweet-tart blueberry jam and creamy filling. Serve slices with fresh berries or a drizzle of melted white chocolate for an extra festive touch.
Peanut Butter and Jelly Roll Cake
Kick your childhood sandwich into a stunning dessert! This peanut butter and jelly roll cake swirls nostalgic flavors into a showstopping spiral. Grab your apron—it’s easier than it looks.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs
– ¾ cup granulated sugar
– ¼ cup whole milk
– 1 tsp vanilla extract
– ¾ cup all-purpose flour
– 1 tsp baking powder
– ¼ tsp salt
– ½ cup creamy peanut butter, room temperature (or crunchy for texture)
– ⅔ cup strawberry jam, seedless preferred
– Powdered sugar for dusting, optional
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5 minutes until pale and thick—this creates a light sponge.
3. Gently fold in the milk and vanilla extract with a spatula until just combined.
4. Sift the flour, baking powder, and salt directly into the wet ingredients, then fold gently until no dry streaks remain; overmixing deflates the batter.
5. Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
6. Bake for 10–12 minutes until the cake springs back when lightly touched and edges pull away from the pan.
7. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
8. Immediately invert the hot cake onto the towel, peel off the parchment paper, and starting from a short end, roll the cake tightly with the towel inside; let it cool completely rolled up to set the shape.
9. Once cooled, unroll the cake carefully and spread an even layer of peanut butter over the surface, leaving a ½-inch border.
10. Dollop the strawberry jam over the peanut butter, then gently spread it with the back of a spoon.
11. Re-roll the cake firmly without the towel, using the towel as a guide to avoid cracks.
12. Transfer the roll to a serving platter, seam-side down, and dust with powdered sugar if desired.
Oozing with sweet jam and rich peanut butter, this cake stays soft and moist for days. Slice it thick for a cozy treat or serve thin with coffee for an elegant twist—either way, it’s pure nostalgia in every bite.
Blackberry Almond Jelly Roll
Nailing a showstopper dessert doesn’t require a pastry degree. This blackberry almond jelly roll is a stunning, fruity swirl that’s surprisingly simple to master. Get ready to roll with a vibrant, homemade jam and a light-as-air sponge.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature
– ¾ cup granulated sugar, divided
– 1 tsp vanilla extract
– ¼ cup whole milk, warmed slightly
– ¾ cup all-purpose flour, sifted
– 1 tsp baking powder
– ¼ tsp salt
– ½ cup blackberry jam, seedless or strained
– ¼ cup sliced almonds, toasted
– Powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the short sides.
2. In a large bowl, beat the eggs and ½ cup of the sugar with an electric mixer on high speed for 5 minutes, until thick, pale, and tripled in volume.
3. Beat in the vanilla extract and warmed milk just until combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture in three additions using a spatula, being careful not to deflate the batter.
6. Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
7. Bake for 10–12 minutes, until the top is lightly golden and springs back when gently pressed.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with the remaining ¼ cup of granulated sugar.
9. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
10. Starting from a short end, use the towel to tightly roll the warm cake into a log. Let it cool completely rolled up, about 1 hour.
11. Gently unroll the cooled cake. Spread the blackberry jam evenly over the surface, leaving a ½-inch border on all sides.
12. Sprinkle the toasted sliced almonds evenly over the jam.
13. Re-roll the cake tightly from the same short end, using the towel to guide it without the filling squeezing out.
14. Transfer the roll to a serving platter, seam-side down. Dust the top liberally with powdered sugar just before serving.
Here’s the magic: the cake stays incredibly moist and flexible from the initial roll, creating perfect, crack-free spirals. The tart blackberry jam cuts through the sweet, nutty sponge for a balanced bite. Slice it thick for a stunning dessert plate, or serve thin slices with a dollop of whipped cream for an elegant afternoon treat.
Coconut and Passion Fruit Jelly Roll
Unlock a tropical escape with this vibrant jelly roll. Imagine a fluffy sponge hugging a creamy coconut filling, all swirled with tangy passion fruit. It’s the showstopper your holiday table needs—no passport required.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
- 4 large eggs, at room temperature (for better volume)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar, for dusting
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup passion fruit puree (or pulp from 4-5 fresh passion fruits)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the 4 eggs and 3/4 cup granulated sugar with an electric mixer on high speed for 5-7 minutes, until thick, pale, and tripled in volume. Tip: The ribbon test is key—when you lift the beaters, the batter should fall in a thick ribbon that holds its shape for a few seconds.
- Gently fold in 1 tsp vanilla extract.
- Sift the 3/4 cup all-purpose flour and 1/4 tsp salt over the egg mixture in three additions, folding gently with a spatula after each until just combined to avoid deflating the batter.
- Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
- Bake for 10-12 minutes, until the top is golden and springs back lightly when touched.
- While warm, dust a clean kitchen towel generously with powdered sugar.
- Invert the hot cake onto the towel. Carefully peel off the parchment paper.
- Starting from a short end, use the towel to tightly roll the cake into a log. Let it cool completely rolled up, about 1 hour. Tip: Rolling while warm prevents cracking later.
- For the filling, beat 1 cup chilled heavy cream and 1/4 cup powdered sugar in a clean bowl until stiff peaks form.
- Fold in 1/2 cup sweetened shredded coconut and 1/2 cup passion fruit puree until just combined. Tip: Don’t overmix to keep the filling light and airy.
- Unroll the cooled cake carefully. Spread the coconut-passion fruit filling evenly over the surface, leaving a 1/2-inch border.
- Re-roll the cake gently but firmly, using the towel to help guide it.
- Transfer the roll to a serving platter, seam-side down. Dust the top with more powdered sugar.
- Chill for at least 30 minutes before slicing to set the filling.
Notice how the sponge stays impossibly light and tender, cradling that luscious, tropical filling. Each slice offers a perfect balance of creamy coconut and zesty passion fruit—serve it chilled with a drizzle of extra puree or a sprinkle of toasted coconut for extra crunch.
Pumpkin Spice Jelly Roll
Craving a festive fall dessert that looks impressive but is secretly simple? This pumpkin spice jelly roll delivers cozy flavor in a stunning spiral. Grab your mixing bowls—let’s roll.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3/4 cup all-purpose flour, sifted for a lighter texture
– 1 tsp baking powder
– 1 tsp pumpkin pie spice, plus extra for dusting
– 1/4 tsp salt
– 3 large eggs, at room temperature
– 3/4 cup granulated sugar
– 2/3 cup canned pumpkin puree (not pumpkin pie filling)
– 1 tsp vanilla extract
– Powdered sugar, for dusting the towel
– 8 oz cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar, sifted to avoid lumps
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3–4 minutes, until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract with a spatula until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture in three additions, mixing gently to avoid deflating the batter.
6. Spread the batter evenly into the prepared pan using an offset spatula, ensuring it reaches all corners.
7. Bake for 10–12 minutes, until the cake springs back when lightly touched in the center.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside to set the shape; let it cool completely rolled, about 1 hour.
11. For the filling, beat the cream cheese and butter together in a bowl until smooth and creamy, about 2 minutes.
12. Gradually add the powdered sugar and vanilla extract, beating until fluffy and no lumps remain.
13. Unroll the cooled cake gently and spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
14. Re-roll the cake without the towel, using the towel to guide it into a tight spiral.
15. Transfer the roll to a serving platter, seam-side down, and dust with powdered sugar and a sprinkle of pumpkin pie spice.
Moist, spiced cake swirls around a creamy filling for a dessert that’s both elegant and comforting. Serve slices with a dollop of whipped cream or a drizzle of caramel for extra indulgence—perfect for holiday gatherings or a cozy night in.
Peach Melba Jelly Roll
Oozing with summer vibes, this peach melba jelly roll is a nostalgic dessert with a modern twist. Picture a light sponge cake rolled with sweet peach jam and raspberry sauce, then dusted with powdered sugar—it’s a showstopper that’s easier than it looks. Get ready to impress with minimal effort and maximum flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– ¾ cup all-purpose flour, sifted
– ¼ tsp salt
– ½ cup peach jam, smooth or with small chunks
– ½ cup raspberry sauce, store-bought or homemade
– Powdered sugar, for dusting (adjust to taste)
– Cooking spray or butter, for greasing
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, then grease it lightly with cooking spray or butter.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until pale and fluffy—this creates the cake’s airy texture.
3. Gently fold in the vanilla extract, sifted flour, and salt using a spatula until just combined; avoid overmixing to keep the batter light.
4. Pour the batter into the prepared pan and spread it evenly with a spatula, tapping the pan on the counter to remove any air bubbles.
5. Bake at 350°F for 10–12 minutes, until the cake springs back when lightly touched and the edges are golden brown.
6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking.
7. Immediately after removing the cake from the oven, invert it onto the towel and carefully peel off the parchment paper while it’s still warm.
8. Starting from one short end, roll the cake up tightly with the towel inside and let it cool completely on a wire rack for about 30 minutes—this prevents cracking.
9. Unroll the cooled cake and spread an even layer of peach jam over the surface, leaving a ½-inch border around the edges.
10. Drizzle the raspberry sauce over the peach jam, using a spoon to swirl it gently for a marbled effect.
11. Re-roll the cake without the towel, applying gentle pressure to keep it snug, then transfer it to a serving plate seam-side down.
12. Dust the top with powdered sugar just before serving for a fresh, sweet finish.
Creating this dessert yields a soft, spongy cake with bursts of fruity sweetness from the peach and raspberry layers. Chill it for an hour to firm up the filling, or slice and serve immediately with a dollop of whipped cream for extra indulgence.
Red Velvet Jelly Roll
Nailing a showstopper dessert doesn’t have to be a marathon. This red velvet jelly roll is your shortcut to a stunning, festive centerpiece that’s surprisingly simple to pull off. Get ready to roll with the vibrant flavor and dramatic swirls.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder, sifted
– 1 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 tbsp red gel food coloring, adjust for desired vibrancy
– 2 tbsp unsalted butter, melted and cooled slightly
– 1/4 cup buttermilk, or whole milk with 3/4 tsp lemon juice
– Powdered sugar, for dusting
– 8 oz cream cheese, softened to room temperature
– 1/4 cup unsalted butter, softened to room temperature
– 1 cup powdered sugar, sifted
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, letting it overhang slightly on the short sides for easy removal.
3. In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, and salt until fully combined.
4. In a large bowl, use an electric mixer on high speed to beat the room-temperature eggs and granulated sugar for 5-7 minutes until the mixture is pale, thick, and tripled in volume. (Tip: The ribbon stage is key—when you lift the beaters, the batter should fall in a thick ribbon that holds its shape for a few seconds.)
5. Beat in the vanilla extract and red gel food coloring until the color is uniform.
6. Gently fold in the dry flour mixture in three additions using a spatula, being careful not to deflate the airy egg mixture.
7. In a small bowl, whisk together the slightly cooled melted butter and buttermilk.
8. Gently fold the butter-buttermilk mixture into the batter until just combined and no streaks remain.
9. Pour the batter into your prepared pan and spread it into an even layer with an offset spatula.
10. Bake for 10-12 minutes, or until the cake springs back lightly when touched in the center.
11. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
12. Immediately upon removing the cake from the oven, run a knife around the edges to loosen it, then invert it onto the powdered sugar-dusted towel.
13. Carefully peel off the parchment paper.
14. Starting from one short end, use the towel to gently but firmly roll the warm cake and towel together into a tight log. (Tip: Rolling while warm prevents cracking as it cools.)
15. Let the rolled cake cool completely on a wire rack, seam-side down, for about 1 hour.
16. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
17. Beat in the sifted powdered sugar and vanilla extract until the filling is fluffy and well combined.
18. Once the cake roll is completely cool, carefully unroll it onto a flat surface.
19. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border on all sides.
20. Gently re-roll the cake, using the towel to guide it into a tight spiral without the filling squeezing out. (Tip: Chill the filled roll for 30 minutes before slicing for cleaner cuts.)
21. Transfer the roll to a serving platter, seam-side down.
22. Dust the top with more powdered sugar just before serving.
Before you slice, admire those striking red and white swirls. The cake is incredibly tender and moist, with a subtle cocoa tang that perfectly balances the rich, creamy filling. Serve thick slices with a cold glass of milk for a classic treat, or crumble leftovers over vanilla ice cream for an instant sundae upgrade.
Mango Coconut Jelly Roll
Craving a tropical dessert that looks stunning and tastes even better? This Mango Coconut Jelly Roll is your answer. It’s a vibrant, no-bake treat that’s surprisingly simple to make.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mango puree, fresh or frozen (thaw if frozen)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 1/2 cup granulated sugar
– 3 tbsp powdered gelatin
– 1/4 cup cold water
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup sweetened shredded coconut, for rolling
– Cooking spray or neutral oil, for greasing
Instructions
1. Lightly grease a 10×15-inch jelly roll pan with cooking spray and line it with plastic wrap, leaving a 2-inch overhang on all sides.
2. Pour the 1/4 cup cold water into a small bowl and evenly sprinkle 3 tbsp powdered gelatin over the surface. Let it bloom for 5 minutes until it looks like wet sand.
3. In a medium saucepan over medium heat, combine 1 cup mango puree, 1/2 cup granulated sugar, and 1/4 tsp salt. Stir constantly until the sugar fully dissolves and the mixture is warm, about 3-4 minutes. Tip: Do not let it boil to preserve the fresh mango flavor.
4. Remove the saucepan from heat and immediately whisk in the bloomed gelatin until it is completely dissolved and no granules remain.
5. Stir in 1 tsp vanilla extract into the mango mixture, then set it aside to cool to room temperature, about 10-15 minutes.
6. Open the chilled can of coconut milk and scoop out the solid coconut cream that has separated to the top into a large mixing bowl; reserve the liquid for another use.
7. Using an electric mixer on high speed, whip the coconut cream until it forms stiff peaks, about 2-3 minutes. Tip: Ensure the bowl and beaters are cold for best whipping results.
8. Gently fold the cooled mango mixture into the whipped coconut cream until just combined and no white streaks remain.
9. Pour the mixture into the prepared pan and spread it evenly into a thin layer with an offset spatula.
10. Refrigerate the pan for at least 4 hours, or until the jelly is completely set and firm to the touch. Tip: For a faster set, place it in the freezer for 1 hour before transferring to the fridge.
11. Spread 1 cup of sweetened shredded coconut in an even layer on a clean work surface or a large baking sheet.
12. Carefully lift the set jelly out of the pan using the plastic wrap overhang and place it onto the bed of coconut.
13. Starting from one short end, gently roll the jelly into a tight log, using the plastic wrap to help guide it without sticking.
14. Roll the completed log in the remaining shredded coconut to coat the outside evenly.
15. Transfer the roll to a serving platter, slice with a sharp knife, and serve immediately.
The jelly roll boasts a silky, melt-in-your-mouth texture with bright mango flavor balanced by rich coconut cream. For a festive twist, drizzle slices with a quick lime glaze or serve alongside fresh berries.
Orange Marmalade Jelly Roll
Savor a citrusy swirl that’s easier than it looks—this orange marmalade jelly roll delivers bright flavor in every tender bite. Skip the store-bought stuff and roll your own showstopper for the holidays or any sweet craving.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature for better volume
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– ¼ cup whole milk
– 1 cup all-purpose flour, sifted to avoid lumps
– 1 tsp baking powder
– ¼ tsp salt
– 1 cup orange marmalade, warmed slightly for easier spreading
– Powdered sugar for dusting, as needed
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until pale and thick—this creates the cake’s airy texture.
3. Add the vanilla extract and whole milk, mixing on low speed just until combined.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt to ensure even distribution.
5. Gently fold the dry ingredients into the egg mixture with a spatula until no streaks remain, being careful not to deflate the batter.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
7. Bake at 350°F for 10–12 minutes, until the cake springs back when lightly touched and the edges are golden brown.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking.
9. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll it up tightly from the short end with the towel inside—this helps it hold its shape as it cools.
10. Let the rolled cake cool completely on a wire rack for about 30 minutes to avoid melting the filling.
11. Unroll the cooled cake carefully and spread the warmed orange marmalade evenly over the surface, leaving a ½-inch border to prevent spillage.
12. Re-roll the cake gently without the towel, using the towel as a guide for a tight spiral.
13. Dust the top with more powdered sugar before slicing with a serrated knife for clean cuts.
Light and spongy, this jelly roll boasts a tangy-sweet orange burst that contrasts beautifully with the soft cake. Serve it sliced with a dollop of whipped cream or alongside afternoon tea for a festive touch.
Cherry and Pistachio Jelly Roll
Let’s bake a holiday showstopper that’s surprisingly simple. This cherry and pistachio jelly roll combines festive flavors with a light sponge cake—perfect for impressing guests without spending all day in the kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– ¾ cup all-purpose flour, sifted
– ¼ tsp salt
– 1 cup cherry jam, seedless for smooth texture
– ½ cup shelled pistachios, finely chopped
– Powdered sugar for dusting, optional for presentation
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
3. Gently fold in the vanilla extract, sifted flour, and salt using a spatula until just combined—avoid overmixing to keep the sponge airy.
4. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
5. Bake for 10–12 minutes until the cake springs back when lightly touched and is golden brown.
6. Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper.
7. Starting from a short end, tightly roll the cake with the towel inside and let it cool completely on a wire rack for about 30 minutes.
8. Unroll the cooled cake and spread the cherry jam evenly over the surface, leaving a ½-inch border around the edges.
9. Sprinkle the chopped pistachios evenly over the jam for a crunchy contrast.
10. Re-roll the cake gently without the towel, using the towel as a guide to prevent cracking.
11. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and firm up the shape.
12. Before serving, dust the top with powdered sugar if desired and slice into 1-inch pieces with a sharp knife.
Just out of the fridge, this jelly roll offers a soft, spongy texture with bursts of sweet cherry and nutty pistachio in every bite. Serve it chilled as a festive dessert or slice it thin for an elegant afternoon tea treat—either way, it’s a vibrant, make-ahead delight that steals the spotlight.
Tropical Pineapple Jelly Roll
Unwrap a taste of the tropics with this vibrant, no-bake dessert. Grab your pineapple and let’s roll—this jelly roll is a showstopper that’s surprisingly simple to make.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup pineapple juice (fresh or bottled, not from concentrate for best flavor)
– 1/4 cup granulated sugar (adjust to taste if pineapple is very sweet)
– 2 tablespoons gelatin powder (unflavored)
– 1/4 cup cold water
– 1 cup heavy cream, chilled
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup crushed pineapple, well-drained (use canned or fresh, patted dry)
– Pinch of salt
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 2 tablespoons gelatin powder evenly over the top. Let it bloom for 5 minutes until it looks spongy.
2. In a saucepan over medium heat, combine 1 cup pineapple juice, 1/4 cup granulated sugar, and a pinch of salt. Stir until the sugar dissolves completely, about 2–3 minutes.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until fully dissolved and smooth.
4. Pour the pineapple-gelatin liquid into a 9×13-inch baking dish lined with plastic wrap. Tip: Tilt the dish to spread it evenly for a uniform layer.
5. Refrigerate the dish for 2–3 hours, or until the jelly is completely set and firm to the touch.
6. While the jelly sets, make the filling: In a large bowl, beat 1 cup chilled heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, about 3–4 minutes.
7. Gently fold 1/2 cup well-drained crushed pineapple into the whipped cream until just combined. Tip: Avoid overmixing to keep the filling light and airy.
8. Once the jelly is set, lift it out of the dish using the plastic wrap and place it on a clean surface. Spread the whipped cream mixture evenly over the jelly, leaving a 1-inch border on all sides.
9. Starting from one short end, carefully roll the jelly into a tight log, using the plastic wrap to help guide it. Tip: Roll slowly to prevent cracking—if it sticks, lightly wet your hands.
10. Wrap the rolled jelly roll in plastic wrap and refrigerate for at least 1 hour to firm up before serving.
11. Slice the jelly roll into 1-inch pieces with a sharp knife wiped clean between cuts for neat edges.
Gorgeously silky and bursting with sunny pineapple flavor, this jelly roll offers a refreshing, creamy bite. Serve it chilled with a sprinkle of toasted coconut or fresh mint for an extra tropical twist—it’s perfect for summer parties or a bright dessert any day.
Coffee Mocha Jelly Roll
Whip up a dessert that’s pure coffeehouse chic with a playful twist. This Coffee Mocha Jelly Roll swirls rich espresso flavor into a light sponge cake, rolled around a creamy mocha filling—perfect for impressing guests or treating yourself. It’s easier than it looks, with a wow factor that’ll have everyone reaching for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 3 large eggs, at room temperature for better volume
– ¾ cup granulated sugar
– ¼ cup strong brewed espresso, cooled (or 1 tbsp instant espresso dissolved in ¼ cup hot water)
– 1 tsp vanilla extract
– ¾ cup all-purpose flour, sifted
– ¼ cup unsweetened cocoa powder, sifted
– 1 tsp baking powder
– ¼ tsp salt
– 2 tbsp powdered sugar, for dusting
– 1 cup heavy whipping cream, chilled
– 2 tbsp powdered sugar, for the filling
– 1 tbsp unsweetened cocoa powder, for the filling
– ½ tsp instant espresso powder, for the filling (optional, for extra kick)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until pale, thick, and tripled in volume.
3. Gently fold in the cooled espresso and vanilla extract with a spatula until just combined.
4. In a separate bowl, whisk together the flour, ¼ cup cocoa powder, baking powder, and salt.
5. Sift the dry ingredients into the egg mixture in two additions, folding gently after each to avoid deflating the batter.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
7. Bake for 10–12 minutes, until the cake springs back when lightly touched and a toothpick inserted comes out clean.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with 2 tbsp powdered sugar.
9. Immediately invert the hot cake onto the towel, peel off the parchment paper, and starting from a short end, roll the cake up with the towel inside. Let it cool completely rolled up, about 1 hour—this prevents cracking.
10. For the filling, in a chilled bowl, whip the heavy cream, 2 tbsp powdered sugar, 1 tbsp cocoa powder, and instant espresso powder (if using) on medium-high speed until stiff peaks form, about 3–4 minutes.
11. Unroll the cooled cake carefully, spread the mocha whipped cream evenly over it, leaving a ½-inch border on all sides.
12. Re-roll the cake tightly from the same short end, using the towel to guide it without the filling.
13. Transfer the roll to a serving platter, seam-side down, and dust with extra powdered sugar if desired.
14. Chill in the refrigerator for at least 30 minutes before slicing to set the filling.
Unbelievably light and airy, this roll boasts a tender chocolate-espresso sponge that contrasts with the fluffy, not-too-sweet mocha cream. Serve it sliced thick for a stunning dessert plate, or pair with a drizzle of caramel sauce and a scoop of vanilla ice cream for an extra indulgent treat.
Banana Caramel Jelly Roll
A viral dessert mashup just dropped. Banana caramel jelly roll combines three iconic sweets into one showstopping spiral. Get ready to roll, fill, and devour this nostalgic treat with a modern twist.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 4 large eggs, at room temperature for better volume
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– ¾ cup all-purpose flour, sifted once
– ¼ tsp salt
– Powdered sugar for dusting
– 1 cup heavy cream, cold
– ¼ cup powdered sugar for whipped cream
– ½ cup caramel sauce, store-bought or homemade
– 2 ripe bananas, sliced into ¼-inch rounds
– ½ cup strawberry jelly, warmed slightly for easier spreading
Instructions
1. Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a large bowl, beat the 4 eggs with an electric mixer on high speed for 5 minutes until pale and thick.
3. Gradually add the ¾ cup granulated sugar while mixing, then beat for 2 more minutes until ribbon-like.
4. Mix in 1 tsp vanilla extract just until combined.
5. Gently fold in the ¾ cup sifted flour and ¼ tsp salt with a spatula until no dry streaks remain—do not overmix.
6. Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
7. Bake for 10–12 minutes until the cake springs back when lightly touched and edges are golden.
8. Immediately dust a clean kitchen towel with powdered sugar and invert the hot cake onto it.
9. Carefully peel off the parchment paper and roll the cake snugly with the towel from the short end; let cool completely rolled up, about 1 hour.
10. While the cake cools, whip 1 cup cold heavy cream with ¼ cup powdered sugar until stiff peaks form.
11. Unroll the cooled cake gently and spread ½ cup warmed strawberry jelly evenly over the surface, leaving a ½-inch border.
12. Dollop the whipped cream over the jelly, then arrange 2 sliced bananas in a single layer on top.
13. Drizzle ½ cup caramel sauce evenly over the bananas and cream.
14. Re-roll the cake tightly from the same short end, using the towel to help guide it without cracking.
15. Transfer the roll to a serving platter, seam-side down, and dust with more powdered sugar.
You’ll love the soft sponge hugging layers of sweet jelly, fluffy cream, and gooey caramel. Slice it thick for a stunning dessert plate or serve chilled for a firmer, ice cream-like texture.
Matcha Green Tea Jelly Roll
Jazz up your holiday dessert game with this vibrant matcha jelly roll. It’s a showstopper that’s surprisingly simple to make. Get ready to roll with a treat that’s as fun to create as it is to eat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 4 large eggs, at room temperature for better volume
– 3/4 cup granulated sugar
– 1/4 cup whole milk
– 1/4 cup vegetable oil, or any neutral oil
– 1 cup cake flour, sifted for a lighter crumb
– 2 tbsp matcha powder, sifted to avoid clumps
– 1/4 tsp salt
– 1 cup heavy whipping cream, chilled
– 2 tbsp powdered sugar, for the whipped cream filling
– 1 tsp vanilla extract, for flavor depth
Instructions
1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Separate the 4 large eggs, placing yolks in one bowl and whites in a clean, dry mixing bowl.
3. Whisk the egg yolks with 1/2 cup of the granulated sugar until pale and thick, about 2 minutes.
4. Add the 1/4 cup whole milk and 1/4 cup vegetable oil to the yolk mixture, whisking until fully combined.
5. Sift the 1 cup cake flour, 2 tbsp matcha powder, and 1/4 tsp salt directly into the wet ingredients. Gently fold until just incorporated; do not overmix.
6. Using an electric mixer, beat the egg whites on medium-high speed until foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, about 3-4 minutes.
7. Fold one-third of the egg whites into the matcha batter to lighten it, then gently fold in the remaining whites until no white streaks remain.
8. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
9. Bake at 350°F for 10-12 minutes, or until the cake springs back when lightly touched. Tip: Avoid overbaking to keep it pliable for rolling.
10. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
11. Immediately invert the hot cake onto the towel. Carefully peel off the parchment paper.
12. Starting from a short end, use the towel to roll the cake into a tight log. Let it cool completely rolled up, about 1 hour. Tip: Rolling it warm prevents cracking.
13. In a chilled bowl, beat the 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until medium-stiff peaks form.
14. Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border on all sides.
15. Re-roll the cake gently but firmly, using the towel to guide it. Tip: Chill for 30 minutes before slicing for cleaner cuts.
16. Dust the top with extra matcha powder or powdered sugar if desired.
Delight in the soft, spongy cake wrapped around a cloud of vanilla cream. The earthy matcha flavor shines without bitterness, making each slice a perfect balance. Serve chilled with fresh berries or a drizzle of white chocolate for an extra festive touch.
Conclusion
Satisfy your sweet tooth with these 29 delightful jelly roll recipes, perfect for any occasion! We hope you find inspiration to bake something special. Give a recipe a try, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
