A jelly roll cake looks super impressive, and maybe a little scary to attempt, but it's actually much easier than it seems, even for newbies. I'll walk you through how to make a jelly roll with plenty of tips so that you can get that perfect swirl without the stress. It really does taste as good as it looks!
I have to admit, I was intimidated the first time I made a jelly roll too. But, once it's finished, this elegant cake looks stunning on the dessert table, whether it's for a holiday party, potluck, baby/bridal shower or birthday. It has that same wow factor you'd expect from a beautiful grapefruit cake or rich walnut cake.
It's moist and spongy with a delicious, sweet filling. The fun thing about this homemade dessert recipe is you can use different fillings for different occasions or to match your personal taste (I'll give you some ideas for inspiration).
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Ingredients
- powdered sugar - Make sure it is sifted well. You don't want it to be clumpy or it won't do as much to help prevent the cake from sticking and it won't look great either.
- strawberry jelly - You can switch it up with your favorite jelly such as raspberry or grape or even seedless jam. See the difference between jam and jelly here. You could even go in an entirely different direction and use Nutella (chocolate hazelnut spread) and softened cream cheese.
- salt - not pictured
*Check recipe card for ingredient amounts.
Equipment
For this recipe, you will need a jelly roll pan. It will be labeled as such and has dimensions that are 10" x 15" with 1" high sides.
A cake roll box also comes in handy for storage, transferring to parties or gifting.
Instructions for How to Make a Jelly Roll
Step 1. Preheat and prep. Preheat oven to 375°F. Line a jelly roll pan with a piece of parchment paper. Grease the parchment with a generous amount of butter. Set aside.
Step 2. Make the batter. Beat the eggs with an electric mixer for about 5 minutes. Add the sugar, then the water and vanilla. Gradually add the dry ingredients, just until smooth.
Chef's Note: When you are buttering the parchment-lined pan, you want to get all of the way to the edges, basically anywhere the batter will be touching. This will ensure the entire cake stays intact when transferring.
Step 3. Bake. Pour the batter into the prepared pan, spreading it out fully. Bake for 12 to 15 minutes, until lightly golden. While it's baking, lay out a clean dish towel and sprinkle it with a generous amount of powdered sugar to help prevent sticking.
Step 4. Transfer to towel. Once the cake is baked, loosen the cake from the edges of the pan and flip it over onto the dish towel. Remove parchment and carefully roll the cake up with the towel, forming a log.
Chef's Note: You are not cooling the cake after baking. Transfer and roll while still warm so that it's flexible. This is the trick to avoiding cracking! The above video shows this in action.
Step 5. Cool. Transfer the rolled up cake to a wire rack and let cool for 30 minutes.
Step 6. Add filling. Once cool, unroll the cake and spread the jelly over the cake, leaving about ½" on the sides.
Step 7. Roll again. Carefully roll the jelly roll cake back up again.
Step 8. Serve. Wrap it up in plastic wrap and refrigerate for 30 minutes to help it firm up a bit. Sprinkle with powdered sugar right before slicing and serving the homemade jelly roll cake.
Joss' Top Tip
Before spreading the jelly, I like to mix it around with a spoon to loosen it up and make it more spreadable. This will help the jelly layer to be more even. The less friction on the cake, the better.
Serving Suggestions
You can serve the jelly roll as is, or try some of these topping options:
- simple chocolate gravy
- strawberry compote for cake
- rhubarb sauce
- strawberry coulis
- garnish with fresh mint
- plain or flavored whipped cream
Jelly Roll Recipe FAQs
Initially the towel does get folded into the cake, not just around the outside. You are essentially training the cake to form this rolled-up, spiral shape without cracking.
Because it's filled with jelly and not something more perishable, you can store it for up to 1 day at room temperature. It can also be stored in the fridge for up to 3 to 5 days. Regardless, make sure it is tightly wrapped in plastic wrap or in some sort of airtight container.
Yes! Wrap the jelly roll tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months.
Aim for 1" thick. This will make about 10 slices.
More Delicious Desserts to Try
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📋Recipe
How to Make a Jelly Roll
Ingredients
- 3 large eggs
- 1 cup white sugar
- ⅓ cup water
- 1 ½ teaspoons vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup strawberry jelly - or your favorite jelly - or seedless jam (you can use up to 1 cup jelly)
- powdered sugar - sifted - for dusting
- butter - to grease the pan
Instructions
- Preheat the oven to 375°F. Line a jelly roll pan (10" x 15" with 1" high sides) with a piece of parchment paper, making sure it's a bit longer than the pan so that removing the cake is easier later. Grease the parchment with a generous amount of butter. You want to get all of the way to the edges, basically anywhere the batter will be touching. Set aside.
- Beat the eggs with an electric mixer for about 5 minutes, until very thick and airy.3 large eggs
- Gradually add the white sugar, until combined. It will get thicker as you add the sugar. Add the water and vanilla extract and continue mixing at low speed.1 cup white sugar, ⅓ cup water, 1 ½ teaspoons vanilla extract
- Combine the flour, baking powder, and salt. Add it to the egg/sugar mixture a little at a time. Mix just until it is smooth.¾ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour the batter into the prepared pan, spreading it out fully.
- Bake in the preheated oven for 12 to 15 minutes, or until lightly golden and a toothpick comes out clean when inserted into the center of the cake.
- Meanwhile, lay out a clean dish towel on the counter and sprinkle it with a generous amount of powdered sugar. Once the cake is baked, loosen the cake from the edges of the pan and flip it over onto the dish towel.
- Remove the parchment slowly by pulling it across (not straight upwards) and trim off any hard edges, if needed.
- Keep working while the cake is still hot so that it doesn't break while rolling and filling with jelly. Carefully roll the cake up with the towel starting from the narrow end, forming a log.
- Transfer to a wire rack and let cool for 30 minutes.
- Once cooled, carefully unroll the cake. Spread the jelly over the cake evenly and then roll it up again. Wrap it up with plastic wrap and chill in the refrigerator for 30 minutes.¾ cup strawberry jelly
- Dust with powdered sugar right before serving. Slice and serve!
Equipment
Notes
- Filling: You can switch it up with your favorite jelly such as raspberry or grape or even seedless jam. You could even go in an entirely different direction and use Nutella (chocolate hazelnut spread) and softened cream cheese.
- Cake Rolling Tip: You are not cooling the cake after baking. Transfer and roll while still warm, right out of the oven, so that it's flexible. This is the trick to avoiding cracking!
- Jelly Tip: Before spreading the jelly, I like to mix it around with a spoon to loosen it up and make it more spreadable. This will help the jelly layer to be more even. The less friction on the cake, the better.
- Room Temperature and Fridge Storage: You can store it for up to 1 day at room temperature. It can also be stored in the fridge for up to 3 to 5 days. Regardless, make sure it is tightly wrapped in plastic wrap or in some sort of airtight container.
- Freezer Storage: Wrap it tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This roll turns out so moist and perfectly sweet! It’s a very yummy dessert that looks stunning too.