Quick Summary: This Napoleon roll cake is a shortcut twist on the classic Napoleon. Baked store-bought puff pastry strips are layered with a two-ingredient condensed milk cream, rolled into a log, chilled until soft, and coated in golden crumbs. No stacking and no custard required.

This Napoleon roll cake has the classic flavor of a traditional Napoleon cake. Still, it is way simpler to make: no stacking tons of layers, no complicated custard, and no oven work after assembly. It is a brilliant shortcut that still gives you all the creamy, buttery, flaky goodness we love.

Why you'll love this Napoleon-style puff pastry cake

• Made with store-bought puff pastry.
• Uses just butter and sweetened condensed milk for the cream.
• Feels fancy but is super easy to put together.
• Perfect for holidays, birthdays, or any occasion when you crave a sweet treat.

Ingredients

• Store-bought puff pastry, defrosted
• Sweetened condensed milk
• Unsalted butter, softened: I use European-style butter with 82% fat content

How to make a Napoleon roll cake

1. Bake the puff pastry strips

Step 1: Preheat the oven to 400°F (200°C). Roll out the defrosted puff pastry to about ⅙ inch (4 mm) thick. Cut it into long strips, around 9 inches (23 cm) long and ½-3/4 inch (1.5-2 cm) wide. Place them on a parchment-lined baking sheet. Bake for 15-20 minutes or until puffed and golden. Let cool completely.

Step 2: In a large bowl, combine the softened butter and sweetened condensed milk. Whip them together with an electric mixer until smooth and creamy. The mixture should be soft and spreadable.

Step 3: Lay two large pieces of plastic wrap on your work surface, one vertical and one horizontal. Spread 2-3 tablespoons of cream in the center (this helps stick the first layer). Set aside 2-3 baked puff strips for decorating later. Divide the rest into two equal parts.

Step 4: Place the first layer of pastry strips over the cream. Spread ⅓ of the cream over the strips. Repeat with the second half of the pastry and another layer of cream.

Step 5: Use the plastic wrap to gently roll the layered strips into a tight log. Seal the ends, then roll the whole thing gently to shape and even it out. Refrigerate for at least 3-6 hours, or overnight for best results.

Step 6: Remove the plastic wrap. Crumble the reserved puff pastry strips by rubbing them between your palms. Stir the remaining cream with a spatula to loosen it. Spread it over the cake and sprinkle with puff pastry crumbs.

Expert tips

• Make sure your butter is very soft so it blends smoothly with the condensed milk.
• Add ½ teaspoon of vanilla extract to the cream for a hint of vanilla flavor.

How to store it

This Napoleon cake made with buttercream keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. It actually tastes even better the next day when the flavors have had time to blend.

The secret to a moist Napoleon roll cake

The key to a tender Napoleon roll cake is patience: after rolling, refrigerate it for at least 3 to 6 hours, or overnight. During this time, the cream slowly soaks into the crisp puff pastry, softening it and turning the layers silky and melt-in-your-mouth. Skip the chill, and the pastry stays dry and crunchy, so do not rush this step.

Recipe FAQ

What is a Napoleon roll cake?
It is a rolled version of the traditional Napoleon cake (mille-feuille). Instead of stacking flat layers, baked puff pastry strips are layered with sweetened condensed milk cream, rolled into a log, chilled, and coated in puff pastry crumbs.

Why do you have to chill a Napoleon cake?
Chilling is the secret to the right texture. As the cake rests in the fridge for 3 to 6 hours (or overnight), the cream soaks into the crisp puff pastry, softening it so every bite is tender and melt-in-your-mouth rather than dry or crunchy.

Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly and is what makes this a shortcut recipe. Roll it a little thinner (about ⅙ inch or 4 mm) so the strips bake up crisp and layer neatly into the roll.

Can I make it ahead of time?
Absolutely. This cake is ideal for making ahead because it needs several hours to chill anyway. Assemble it a day before serving; it actually tastes better the next day once the flavors have blended and the layers have softened.

How do I store Napoleon roll cake?
Keep it in an airtight container in the fridge for up to 3 days. It does not freeze well, since the cream and softened pastry lose their texture once thawed.

Why is my roll cake cracking or falling apart?
This usually means the pastry strips were rolled too thickly or too crisply. Spread cream generously between the layers, wrap in plastic wrap, and roll gently but tightly, then chill before slicing.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Sans Rival is a Filipino celebration cake made of four crisp cashew meringue layers stacked with rich French buttercream and roasted chopped cashews. It needs no heavy-flour sponge, because the meringue does the work, and it bakes at a low 300°F (150°C). Plan on about 2 hours 10 minutes of active time plus a two-hour chill, and it serves 12.

If you have never made Sans Rival, this is the recipe to start with. Made with cashew meringue, luscious French buttercream, and roasted cashews, it is the crown jewel of Filipino desserts, perfect for birthdays, anniversaries, and any occasion that deserves something special.

This Sans Rival recipe was one of the first to appear on the blog back in 2018, and it has stayed a reader favorite ever since, baked by thousands of you and earning five-star reviews along the way. Below you will find everything you need to get those signature crisp-yet-chewy layers right the first time.

What is Sans Rival?

Sans Rival cake (often written as one word, sansrival) is a Filipino layer cake made with cashew meringue sandwiched with French buttercream. It is French in origin: "sans" means "without" and "rival" means "rival," so the name translates to a "cake without rival."

Cashew meringue is a baked meringue made by folding finely ground roasted cashews (and a little flour, in this version) into whipped egg whites, then baking it low and slow until it forms crisp, nutty disks.

French buttercream is a rich, silky frosting made by whipping egg yolks with hot sugar syrup, then beating in softened butter. It is less sweet and more like custard than American buttercream.

Nowadays, there are different cake versions, such as Pistachio Sans Rival, purple yam Sans Rival, and ube Sans Rival, as well as the cookie version - Silvanas.

The story behind the cake is that two sisters from the Philippines, Milagros Leelin-Yee and Clarita Leelin-Go, decided to reveal the secret recipe of the Sans Rival and published it in the Goldilocks Bakebook.

I am sharing an authentic Goldilocks Sansrival recipe adapted for US and metric measurements. The cookbook's Sansrival icing is equivalent to classic French buttercream.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

For cashew meringue:

• Cashews: Use roasted, unsalted cashews for the best flavor and crunchy texture in the meringue. You can replace cashews with pistachios, peanuts, or other nuts if desired.
• All-purpose flour: Helps bind the ingredients together.
• Egg whites (room temperature): Provide volume and structure to the meringue. 
• Cream of tartar or lemon juice: Helps to stabilize the egg whites.
• Sugar: Use regular white sugar to whip up the meringue.

For French buttercream:

• Egg yolks (room temperature): Create a rich, velvety buttercream frosting.
• Vanilla extract: Adds flavor to the buttercream.
• Unsalted butter: Choose butter with 82% fat content for the best flavor and texture.
• Sugar: Use regular white sugar for sweetness.

How do you make Sans Rival cake?

You make Sans Rival in three stages: bake four thin cashew meringue disks, cook a silky French buttercream from egg yolks and hot sugar syrup, then stack the layers with buttercream and chopped cashews. Chill the assembled cake for at least 2 hours so the layers soften and slice cleanly.

Step 1. Preheat the oven to 300°F (150°C). Butter and flour four 8-inch (20-cm) cake rings. Place prepared rings on a baking sheet layered with parchment paper.

Step 2. To make the cashew meringue, mix ground and chopped cashews with all-purpose flour in a mixing bowl, then set aside.

Step 3. Using an electric mixer, beat large egg whites with cream of tartar at medium speed for 1 minute, gradually adding the sugar.

Step 4. Switch the mixer to medium-high speed and continue to beat the egg whites for about 4 to 5 minutes, until medium peaks form. Avoid stiff peaks (photo 1).

Step 5. Add the flour and nut mixture to the beaten egg whites and mix with a rubber spatula until well combined (photo 2).

Step 6. Equally divide the meringue among the prepared cake rings and spread it evenly with a small spatula, or pipe it from a piping bag (photo 3).

Step 7. Bake the meringue in the preheated oven for 50 to 55 minutes, until golden brown and dry (photo 4).

Step 8. Once the meringue disks are baked, immediately flip each onto another sheet of parchment paper. Peel off the parchment from the bottom and allow it to cool.

Step 9. To make French buttercream, beat egg yolks and vanilla extract at high speed with an electric mixer for 8 to 10 minutes (photo 5).

Step 10. Bring water and sugar to a heavy-bottomed small saucepan over low heat, and cook the sugar syrup to 240°F (115°C) - use a candy thermometer. Reset the mixer to low speed, gently pour the hot sugar syrup over the beaten egg yolks, and beat (photo 6).

Pro tip: Without a cooking thermometer, you must reach a soft ball stage. Just transfer a small amount of hot syrup to cold water. If it forms a small, pliable ball, the sugar syrup has reached 240 degrees F (115 °C).

Step 11. Transfer the ready egg yolk and sugar mixture to another bowl, cover it with a plastic film, and let it cool.

Step 12. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until the volume increases (photo 7).

Step 13. Reset the mixer to low speed, then add the cooled egg yolk and sugar mixture. Whisk until the buttercream is smooth (photo 8).

Step 14. To assemble the cake, place the first meringue disk on a cake board or a serving plate. Using an offset spatula, spread the buttercream on top of the disk.

Step 15. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue layers and the French buttercream (photo 9).

Step 16. Spread the buttercream over the top and edges of the cake. Sprinkle with roasted chopped cashews. Refrigerate for at least 2 hours (photo 10).

To serve, slice the cake with a sharp knife, and let the slices come to room temperature to soften the buttercream.

Expert Tips

• Make two meringue discs at a time if you don't have four cake rings. In this case, make half of the meringue mixture and bake two disks. Then, make the other half of the meringue and bake again.

• Do not overbeat the meringue: you should reach medium peaks (not firm ones).

• Adjust the baking time if needed. The recommended baking time is 50 to 55 minutes, but it could be less or rarely longer. The ready meringue disks have to be light brown and dry.

• Use a cooking thermometer to check the sugar syrup's temperature.

• To roast cashews, heat the oven to 300°F (150°C) and roast nuts on a baking sheet for 15 minutes.

• Use a food processor or blender to pulse cashews into fine crumbs, but avoid over-processing to prevent them from turning into cashew butter. Or use a rolling pin and a sealed plastic bag as a manual alternative.

• Make-ahead option: Bake the meringue disks one day ahead and store them in an airtight container, or simply cover them with a kitchen towel. Make the buttercream the next day and assemble the cake.

How do you store Sans Rival cake?

Store the cake under a glass dome in the refrigerator for 3 days. You can freeze it well-wrapped for up to 4 weeks. To thaw, bring the cake to the fridge overnight or to the kitchen counter for at least 2 hours.

Recipe FAQ

Can you bake meringue layers in baking pans?
It is not recommended to bake layers of cashew meringue in baking pans. The meringue can be tricky to remove. Use cake rings for the best results.

What is the difference between Silvanas and Sans Rival?
Silvanas are Filipino sandwich cookies made with cashew meringue, French buttercream, and ground cashews. They are the cookie version of Sans Rival (also spelled sansrival), perfect for sharing.

Is Sans Rival a dacquoise cake?
Sans Rival resembles the French dacquoise, but it isn't dacquoise. Authentic dacquoise is gluten-free and made with nutty meringue (almond or hazelnut). However, the Sans Rival cake is made with a small amount of all-purpose flour.

Can you make Sans Rival cake ahead of time?
Yes, and it is a great make-ahead cake. Bake the cashew meringue disks up to a day in advance and store them airtight at room temperature. You can also assemble the whole cake and refrigerate it for up to 3 days before serving, and the flavor and texture actually improve as the layers set.

Can I make Sans Rival without cashews or make it nut-free?
Cashews give Sans Rival its signature flavor, but you can swap in pistachios, almonds, or peanuts for a different twist. A fully nut-free version is not possible, since the ground nuts are essential to the meringue's structure and taste. For a nut allergy, choose a different cake entirely rather than substituting.

Why is my French buttercream runny or curdled?
Runny buttercream usually means the egg-yolk mixture or the butter was too warm. Let the whipped yolks cool to room temperature before adding butter, and use softened butter that is not melted. If it looks curdled, keep whipping; it almost always comes back together as it cools and emulsifies.

Why did my meringue turn out chewy instead of crisp?
A chewy or soft meringue usually means it needed more drying time or the day was humid. Bake until the disks are light brown and completely dry to the touch, and avoid making meringue on rainy days. Store baked disks airtight until assembly so they don't reabsorb moisture from the air.

Love dacquoise desserts? Try these next!

• Coconut Dacquoise Cake
• Pistachio Dacquoise
• Nougatine Cake
• Or browse all the cake recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

This recipe was adapted from usa.inquirer.net. It was originally published in 2018 and was last updated in 2026 with new content, tips, and photos.

Quick Summary: This triple berry cake pairs soft Genoise sponge layers with a mascarpone whipped cream filling, a light soaking syrup, and a generous mix of fresh strawberries, blueberries, and raspberries. It comes together as a gorgeous, not-too-sweet dessert, perfect for a summer gathering, birthday, or special occasion.

What is a triple berry cake?

A triple berry cake, also called a fresh berry cake, is a layered cake filled and decorated with three kinds of fresh berries, most often strawberries, blueberries, and raspberries. Made with basic ingredients and the berries of your choice, its vibrant colors and flavors make it the best birthday berry cake in summer.

It pairs wonderfully with sparkling wines and champagne, making it a perfect dessert for a romantic atmosphere.

The berry cake recipe comes with a make-ahead option for your convenience. Prepare the Genoise cake in advance to save time and ensure a stress-free baking experience.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large-sized whole eggs at room temperature. Bring them to the kitchen counter about an hour before you start.
• Sugar: Use white granulated or caster sugar. Use superfine sugar for mascarpone frosting.
• All-purpose flour
• Unsalted butter with 82% fat content.
• Heavy cream or heavy whipping cream with at least 30% fat content.
• Mascarpone cheese adds a rich, creamy flavor and helps stabilize the whipped cream.
• Vanilla extract brings a beautiful flavor.
• Fresh berries: fresh blueberries, strawberries, and raspberries. Three types of berries are just enough, although you can experiment with other combinations.
• Flaked almonds: Toast them in the oven at 300°F (150°C) for 10-15 minutes. But keep an eye on their color!

How to make fresh berry cake step-by-step

Step 1: To make Genoise cake, heat oven to 355°F (180°C). Butter and flour the bottom and sides of an 8-inch (20 cm) round pan (or a springform pan). Melt the butter in the microwave and let it cool.

Pro tip: Consult the Genoise sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2: In a heatproof bowl, place the eggs and sugar, and beat with a hand whisk a few times.

Step 3: Bring the bowl over a water bath (bain-marie) filled with hot water, and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.

Step 4: Bring the bowl to the counter and beat the preparation with an electric hand mixer (or a stand mixer with a whisk attachment) for 10 minutes, until the ribbon stage.

Step 5: Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.

Step 6: Mix a few spoonfuls of the batter with the warm, melted butter, then add to the principal preparation. Gently mix the batter, making sure it does not deflate.

Step 7: Pour the cake batter into the prepared baking dish. Bake in the middle oven rack for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick: it should come out clean when inserted into the center of the cake.

Step 8: Remove it from the oven and rest for 5-10 minutes. Then turn the pan onto a cooling rack, allowing the cake to slide off. Let the cake cool completely.

Step 9: To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or strawberry liqueur (optional), and let the syrup cool.

Step 10: To make mascarpone whipped cream, bring the bowl of a stand mixer or a large mixing bowl to the freezer for 10 minutes.

Pro tip: Consult a mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 11: Pour the cold heavy cream into the bowl, add the cold mascarpone, and whisk at low speed until soft peaks form (photo 1).

Step 12: Add the caster sugar and continue beating at medium speed, then increase to high. The cream will go through medium peaks until stiff peaks (photo 2).

Step 13: To assemble the cake, cut a few strawberries in half, then cut each half into more slices, and set aside (photo 3).

Step 14: Adjust a mousse cake mold to an 8-inch (20 cm) diameter and line it with an acetate strip. Place it on a cake board or a serving plate.

Step 15: Use a large serrated knife or a cake leveler to cut the cake into three sponge layers. Place the first cake layer in the ring (photo 4), then soak the cake with cold sugar syrup using a pastry brush.

Step 16: Add ⅓ of the mascarpone filling and spread it with a spoon or spatula. Place a handful of mixed berries over the cream, pressing them slightly into the cream (photo 5).

Step 17: Add the second cake layer and slightly press it to adhear to the cream. Soak it, and fill it with cream and a new layer of berries. Place the third layer of cake and press it slightly.

Step 18: Cover the ring with plastic wrap and refrigerate for 2-3 hours. Using plastic film, cover the bowl with the cream and chill until the cake is firm.

To serve, take the cake and cream from the fridge. Remove the ring and the acetate collar. Coat the top and sides of the cake with the remaining cream with the spatula. Sprinkle the sides of the cake with toasted flaked almonds (photo 6).

Decorate the top of the cake with the remaining berries, dust with confectioners' sugar (if desired), and serve.

Expert Tips

1. Do not skip the cake's soaking. Genoise cake requires additional moisture during assembly.
2. Alternate the layers of berries if desired: raspberries, blueberries, and strawberries.
3. If you plan to serve the cake within 1-2 hours, you may complete its entire preparation without using a mousse cake ring. However, if you plan to do it later, it is advisable to finish coating and decorating the cake just before serving to preserve the red berries' freshness on top.
4. Recalculate ingredient amounts for cake pans of different sizes with this simple cake pan size converter.
5. Make-ahead option: Bake the Genoise cake in the evening and store it covered with plastic wrap at room temperature. Finish the cake the next day.

Recipe variations

• Berry layer cake: Cut a Genoise cake into two equal layers and adjust the frosting quantity by reducing it by 25%.

• Berries and cream cake: Swap the mascarpone frosting for sugar-free whipped cream, cream cheese, sour cream frosting, or Chantilly cream. All the options make a great berry-and-cream combination and are easy to make. You can mix berries and cream, but do not forget to save some cream for covering the cake.

• Milk and berry cake: Soak the cake layers with tres leches syrup. Make it yourself by stirring together equal parts evaporated milk and sweetened condensed milk, then adding one-quarter the amount of heavy cream.

• Fresh berry cake: Play with fresh berry filling by exploring other flavor combinations and having fun creating your perfect berry cake. Depending on the time of year, select your preferred berry cake, ranging from mixed or triple berry cake to single berry options.

Storing & freezing

Keep the berry cake under a glass dome to prevent it from drying out and absorbing the odors of other foods in the refrigerator for up to 2-3 days. 

Store the leftover cake in an airtight container.

Freezing an assembled berry cream cake is not recommended, but you can bake the Genoise cake ahead and freeze it for up to 3 months.

Recipe FAQ

What is a triple berry cake?
A triple berry cake is a layered cake filled and decorated with three types of fresh berries, most often strawberries, blueberries, and raspberries. In this recipe, soft Genoise sponge layers are soaked in syrup, filled with mascarpone whipped cream, and topped with mixed berries.

What are the best berries for a berry cake?
Strawberries, blueberries, and raspberries are the classic trio because they balance sweetness, color, and texture. You can swap in blackberries or use any combination you like. Choose firm, ripe, dry berries so they hold their shape between the layers.

Can you use frozen berries in a cake?
In most cases, you can bake frozen berries into a cake batter, but you should not use them in a layer cake with cream filling. Thawed berries release extra juices, making the filling watery and unsuitable for decoration, so fresh berries are best here.

Which berry is the sweetest?
Among the common berries, red raspberries are the sweetest, taking the top spot in natural sweetness, followed by ripe strawberries and blueberries.

Can you make berry cake ahead of time and freeze it?
Yes, you can bake the Genoise sponge a day ahead and store it wrapped at room temperature, or freeze the plain layers for up to 3 months. The fully assembled cake with cream and fresh berries does not freeze well, so assemble and decorate it close to serving.

Why do you soak the cake layers with syrup?
Genoise sponge is naturally dry, so brushing the layers with sugar syrup adds moisture and keeps the cake tender. Do not skip this step, as it makes a noticeable difference in the final texture.

Love fresh fruit desserts? Try these next!

If you like this easy berry cake, check out other fruit dessert recipes, from simple mixed red fruit muffins to elaborate Coconut Dacquoise cake with berries on top.

• Strawberry Charlotte
• Mixed Berry Muffins
• French Strawberry Tart
• Coconut Dacquoise Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Kyiv cake (also spelled Kiev cake) is a traditional Ukrainian meringue cake with two crunchy hazelnut meringue layers and silky Charlotte cream, finished with chocolate cream and crumbs. It needs 12 to 24 hours of drying time plus chilling, so plan ahead for this special-occasion showstopper.

What is Kyiv cake?

Kyiv cake, or Kiev cake, is a classic Ukrainian cake made of two crunchy hazelnut meringue layers sandwiched with cognac-infused Charlotte cream. Also known as Kievsky cake or Kievsky tort, it is as iconic in Ukraine as tiramisu is in Italy.

Invented in the 1950s, Kyiv cake was initially made with cashew nuts. The modern version now features rich hazelnuts and is my absolute favorite.

Despite many variations in recipes, including sponge cake layers, I offer you the authentic Kievsky cake recipe made at the Karl Marx confectionery factory (now Roshen).

It is prepared with two layers of crunchy hazelnut meringue (with no sponge cake), alternating with layers of cognac-infused buttercream. A special occasion cake is perfect for a birthday or other celebration. 

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Kyiv cake has a few ingredients, but everything comes together due to a special technique of making nut meringue and Charlotte cream.

• Large eggs at room temperature. You will need to separate the egg whites from the yolks and let the egg whites age. While the original Kiev cake recipe calls for aging egg whites for 12 hours, I do not recommend going over 2 hours following FDA Food Safety handling rules.
• Sugar: Use granulated or caster sugar for the nut meringue, plus some vanilla sugar.
• Flour: Just all-purpose flour, the same as plain flour.
• Roasted hazelnuts, either store-bought or homemade. Follow this recipe for roasting hazelnuts.
• Whole milk with 3.2% milk fat. Please avoid low-fat and skimmed milk.
• Unsalted butter: This recipe requires top-quality European-style butter with an 82% fat content.
• Cognac or dark rum to flavor the butter-based cream.
• Unsweetened cocoa powder: I always use

How to make Kyiv cake (step-by-step instructions)

Step 1: Separate the egg whites from the egg yolks. Cover the bowl containing the egg yolks with plastic film and refrigerate.

Step 2: Keep the whites at room temperature (uncovered) for 2 hours. Then, warm the mixer bowl by rinsing it with hot water and dry it. Add the egg whites to the bowl and warm them to 75-76°F (23-24°C), checking with a cooking or infrared thermometer.

Pro tip: If you live in Europe, use eggs safely stored at room temperature (not in the fridge). This will not affect the taste of the finished cake.

Step 3: Preheat the oven to 300°F (150°C). Grind the roasted hazelnuts into coarse crumbs in short pulses using a food processor (photo 1). Alternatively, you can utilize a knife to chop hazelnuts.

Step 4: Mix the prepared nuts, 1 ⅛ cup (225 g) of sugar (#1), and sifted all-purpose flour (photo 2).

Step 5: Place the egg whites in the metal bowl of a stand mixer fitted with a whisk attachment. Beat at a low speed, gradually increasing it to medium. Once you see the first small bubbles, start adding sugar.

Step 6: Add the remaining sugar #2 (¼ cup or 50 g) in two additions, whisking well for 30 seconds after each addition. Add the vanilla sugar and continue whisking at medium or high speed for 4-5 minutes. The meringue will become glossy with stiff peaks (photo 3) and hold its shape on the beaters with a stable bird's beak.

Step 7: Pour the dry ingredients into the whisked egg whites in 3 additions, and gently mix with a rubber spatula from the bottom to the top (photo 4). Try to work in one direction: from the center of the bowl to the sides, turning the bowl clockwise with the other hand. Do not overmix: mix to combine!

Step 8: Place two cake rings, one 7 inches (18 cm) in diameter and the other 8 inches (20 cm) in diameter, on a baking sheet lined with parchment paper. Do not grease the sides of the rings.

Step 9: Divide the meringue mixture between two cake molds, ensuring the meringue heights are equal. Smooth the meringue's surface with a spatula (photo 5).

Pro tip: Use two clean toothpicks to check the height of the meringue in both rings.

Step 10: Bake in the preheated oven for about 2 hours, until the meringue layers are slightly browned. Do not open the oven door for the first 90 minutes.

Pro tip: If the cakes darken quickly, try to bake the meringue disks with the oven ajar or shorten the baking time.

Step 11: Remove the cakes from the oven and allow them to cool still in the cake rings. Leave them uncovered at room temperature for 12-24 hours (still in the cake rings!)

Step 12: The next day, use a knife to remove the cake layers, then carefully peel off the parchment paper.

Step 13: Place the smaller cake disk on top of the larger cake disk and cut to one size (photo 6). You will have two cake discs with a diameter of 7 inches (18 cm) and a thickness of 1.2 inches (3 cm). Collect the scraps and crush them by hand into crumbs.

Step 14: To make the Charlotte cream, pour milk into a heavy-bottomed medium saucepan and add sugar. Bring it almost to a boil.

Step 15: Remove the remaining yolks from the refrigerator and mix them with a hand whisk. If the yolk surface has dried out, pass them through a fine-mesh sieve.

Step 16: Pour the hot milk syrup over the egg yolks in a thin stream, stirring constantly to prevent the yolks from curdling.

Step 17: Return the mixture to the saucepan and heat over medium. Cook until thickened, constantly stirring vigorously. You should get the cooked mixture with the consistency of thin condensed milk.

Step 18: Remove it from the heat and transfer it to a shallow enough plate to prevent the cream from continuing to cook. Cover the cream with plastic wrap, leaving it in contact, and leave to cool at room temperature (photo 7).

Step 19: Beat the softened butter with vanilla sugar until it is whitish. Add the cooled custard to the butter, 1 tablespoon at a time (photo 8).

Pro tip: Make sure that the butter and custard base are at the same temperature. Otherwise, the cream risks stratifying.

Step 20: To assemble the cake, divide the cream into two equal parts. Add cognac to one part of the cream and whisk again with a mixer. Take about 3 tablespoons of the cream for the decoration. Sift cocoa powder over the remaining cream and mix with an electric mixer.

Step 21: Apply about a teaspoon of the white cream to a cake board or a serving plate to prevent the cake from slipping. Place the first cake layer, smooth side down (the bottom of the cake on the cake board).

Step 22: Spread the white cream over the cake surface (photo 9). Do not use the cream left for garnish!

Pro tip: Optionally, use an adjustable cake ring lined with an acetate collar to assemble the cake.

Step 23: Put the top layer, smooth side up, and press slightly. If using a cake ring, refrigerate the cake for about 30 minutes to stabilize the cream. Otherwise, proceed.

Step 24: Remove the cake ring if used. Cover the cake with chocolate cream. Apply a fairly thin layer of the cream to the sides of the cake and sprinkle with the prepared crumbs (photo 10).

Step 25: To decorate the cake, transfer the chocolate cream to a piping bag with a Wilton open star tip M1. Pipe the cream around the edge of the cake.

Step 26: Transfer the white cream to a pastry bag with a tip M1. Pipe two to three cream swirls or other floral designs with chocolate or white cream. Sprinkle half the cake with crumbs. Refrigerate the cake for at least 4-6 hours, preferably overnight.

Expert tips

• Replace hazelnuts with cashews if desired.
• Bake the meringue cake layers immediately after making the nut meringue mixture. Do not delay baking; otherwise, the meringue may collapse.
• Respect the drying time for the nut meringue layers: 12-24 hours.
• If the egg yolks slightly dry out the next day, pass them through a fine mesh sieve.
• Omit cognac if serving the cake to kids and pregnant women.

How to serve Kyiv cake

Kyiv cake is best served chilled, straight from the refrigerator, so the buttercream stays firm and the hazelnut meringue layers keep their delicate crunch. For the cleanest slices, use a long, sharp knife and wipe the blade between cuts. Because the cake is rich, cut it into thin slices rather than thick wedges.

Serve this classic Ukrainian cake as a dessert with coffee or black tea, which beautifully balances its sweetness. It is a showstopping centerpiece for birthdays, holidays, and celebrations, and it tastes even better a day after assembly, once the layers have had time to soften and the flavors have melded.

Let it stand at room temperature for about ten minutes before serving to bring out the aroma of the toasted hazelnuts.

Storing & freezing

Kyiv cake should be stored in the refrigerator under a glass dome for 72 hours, just like the original Roshen Kyivskiy cake.

Freeze the Kyiv cake for up to 3 months. To thaw, refrigerate the cake overnight.

Recipe FAQ

What is Kyiv cake made of?
Kyiv cake (Kievsky tort) is made of two crunchy hazelnut meringue layers filled with butter-based Charlotte cream flavored with cognac, then coated with chocolate cream and meringue crumbs. The authentic Roshen version uses no sponge cake.

How do you pronounce Kyiv cake?
Kyiv is pronounced roughly like "keev." The dessert is known internationally as both Kyiv cake and Kiev cake, and in Ukrainian as Kievsky cake or Kievsky tort.

Does Kyiv cake have a sponge layer?
No. The authentic Roshen Kyiv cake is made only with hazelnut meringue layers, which gives it its signature crunch. Some modern versions add a sponge layer, but the classic recipe does not.

How do you know when the meringue layers are done?
The hazelnut meringue layers are done when they are lightly browned, dry, and crisp, and lift cleanly from the parchment. They then need 12 to 24 hours of drying at room temperature to reach the right texture.

Can you make Kyiv cake without aging egg whites?
Yes, you can still make Kyiv cake without aging egg whites, but it will affect the stability of the meringue. Aging the egg whites reduces their water content by evaporation, which strengthens the egg albumen.

Is Kyiv cake made with Russian buttercream?
No, Kyiv cake is made with a butter-based Charlotte cream, not the classic Russian buttercream made with butter and sweetened condensed milk.

Love meringue desserts? Try these next!

• Vanilla meringue cake
• Pavlova roll (Meringue roulade)
• French meringue Merveilleux
• Large meringue

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Cake salé (pronounced "kek sa-LAY") is a French savory cake, or salty cake, baked as a loaf-shaped quick bread with a generous filling of cheese, meat, or fish, and olives. It is served at apéro and picnics, ready in about one hour, and endlessly customizable.

This cake can be made with any savory ingredients, from tuna, smoked salmon, and vegetables to candied tomatoes, goat cheese, and chorizo. The recipe is limited only by your imagination.

What is cake salé?

Cake salé is a French savory cake made with unsweetened soft batter and a generous savory filling served at French apéro dînatoire, a traditional boozy pre-dinner with snacks. In other words, cake salé is a French salty cake, with the French word salé meaning "salty."

Easy and quick to prepare, I love making different variations of savory loaves and serving them as a starter with a few salad leaves or for picnics.

When it comes to ingredients, I do not sweat at choosing them. Whether it is goat cheese, leftover ham, zucchini, or walnuts, I toss them into the recipe.

"I say, open your fridge. Now that you have the base, add whatever you like," says Sophie Dudemaine, the author of the cookbook "Les Cakes de Sophie."

You can make French cake salé in advance and keep it in a cool place for up to 24 hours. Here is my favorite savory cake recipe.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: plain or all-purpose, but you can replace some AP flour with whole wheat flour.
• Baking powder: I always use aluminum-free baking powder.
• Large eggs at room temperature.
• Clarified butter (ghee), store-bought or homemade, brings a slightly nutty, toasted flavor to the cake. To substitute ghee with butter, use 20% more butter than ghee.
• Grape seed oil is flavorless and best used while baking, but you can replace it with extra-virgin olive oil.
• Whole or low-fat milk milk
• Green onions
• Cheese: Choose two types, for example, Emmental and Gruyère.
• Salmon: You will need both fresh and smoked salmon.
• Green olives or black olives work well, but opt for pitted olives.
• Flaxseed

How to make cake salé step-by-step

Step 1: Heat oven to 320°F (160°C). Butter and flour 9 x 5-inch bread loaf pan, and tap the flour excess.

Step 2: In a large bowl, sift flour and baking powder. Add eggs to the flour mixture and mix with a hand whisk (photo 1).

Step 3: Add clarified butter warmed to 120°F (50°C) and grape seed oil, then combine with a rubber spatula.

Step 4: Pour the milk, add salt and black pepper (to taste), and mix everything well. Add flaxseed and grated Emmental cheese (photo 2) and combine.

Step 5: Finally, add fresh and smoked salmon cut into pieces, chopped green onions, and chopped green olives (photo 3), and mix just to combine (photo 4).

Step 6: Pour the cake batter into the prepared loaf pan and smooth it with a spatula (photo 5). Sprinkle with grated Gruyère cheese and bake at 320°F (160°C) for 10 minutes.

Then, lower oven temperature to 285°F (140°C) and bake for 30 minutes longer. Watch for the cheese on top of the cake to turn gold. Once the cake is ready, remove it from the bread pan and let it cool on a wire rack (photo 6).

To serve, decorate the cake using slices of smoked salmon, lemon slices, black sesame, and leek or clover shoots.

Expert Tips

• Use this simple cake pan calculator to recalculate the recipe ingredients for your baking pan.
• Make mini loaf cakes by dividing the cake batter between loaf tins, but adjust the baking time.
• Serve it cold or warm, accompanied by a glass of wine and a nice green salad to add a touch of freshness.

Recipe variations

Here are some mix-in ideas, vegetarian, original, or classic, to create your own version of a cake salé. Use this basic recipe, but try to keep the filling quantities as indicated.

• Black olives and feta 
• Ham and cheese: grated Gruyere cheese, Emmental, Cantal, Comté cheese, etc.
• Zucchini and goat cheese
• Sun-dried tomatoes and fresh basil (perfectly pair with Parmesan)
• Bacon lardons and caramelized onion
• Chorizo and bell pepper (perfectly pair with fresh coriander)
• Goat cheese, figs, walnuts (great with fresh rosemary)
• Carrots and cumin
• Spinach and feta cheese
• Cheddar cheese and fresh herbs in equal proportions, such as fresh parsley, cilantro, tarragon, plus garlic

Note: To balance your savory cake with different flavors, choose one or two types of cheese, one protein (meat, poultry, fish, tofu), and one or two mix-ins.

How to serve cake salé

Cake salé is traditionally served at a French apéro dînatoire, the relaxed pre-dinner hour of drinks and finger foods such as Gruyère cheese puffs, but it is just as at home on a picnic, at a birthday party, or as a starter with a few salad leaves. Because it travels and slices well, it works beautifully for buffets and lunchboxes.

Serve this French savory cake cold or gently warmed, cut into thick slices or bite-sized cubes. It pairs perfectly with a glass of white or rosé wine and a crisp green salad, and it is lovely alongside a bowl of soup on cooler days.

For a special presentation, decorate the top with slices of smoked salmon, lemon, black sesame seeds, and leek or clover shoots.

Storing and freezing

Store your savory loaf in an airtight container or covered in plastic wrap in the fridge for up to a week. The goal is to avoid humidity in the refrigerator. For the best results, try to enjoy the cake within the first three to five days.

To freeze, wrap the French salty cake in plastic film, then aluminum foil, and freeze for up to 3 months.

To thaw, refrigerate the cake overnight or leave it on the kitchen counter for a few hours.

Love quick breads? Try these next!

Recipe FAQ

What is cake salé?
Cake salé is a French savory cake, essentially a loaf-shaped quick bread baked with an unsweetened batter and a generous savory filling such as cheese, ham, or salmon, and olives. The French word salé means "salty," so it is sometimes called a salty cake, though it tastes savory rather than actually salty.

How do you pronounce cake salé?
It is pronounced "kek sa-LAY," with the stress on the second syllable of salé. The word cake is borrowed from English, and salé is the French adjective for "salted."

What is the difference between savory cake and savoury cake?
There is no difference beyond spelling. "Savory cake" is the American spelling and "savoury cake" is the British spelling, and both refer to the same French savory cake, or cake salé.

Can I make cake salé ahead of time?
Yes. You can bake French cake salé in advance and keep it in a cool place for up to 24 hours, or refrigerate it for up to a week. It also freezes well for up to three months, wrapped in plastic film and then foil.

What are the best fillings for a savory cake?
Choose one or two cheeses, one protein such as ham, bacon, salmon, or tofu, and one or two mix-ins. Popular combinations include ham and Gruyère, zucchini and goat cheese, sun-dried tomatoes and basil, chorizo and bell pepper, or olives and feta.

How do you serve cake salé?
Serve it cold or slightly warmed, sliced or cubed, as part of an apéro spread, a picnic, or a starter. It pairs well with a glass of wine, a green salad, or a bowl of soup.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from C'est ma fournée. It was originally published on March 17, 2019. The recipe has been revised to include improved content and photos.

Quick Summary: Quatre-quarts (pronounced "kat-kar") is the classic French pound cake, also spelled quatre quart or quatre-quart. Its name means "four quarters," because it uses equal weights of four ingredients: eggs, sugar, flour, and butter. This easy 4-ingredient quatre-quarts Breton cake bakes in about one hour and is perfect with tea or coffee.

What is Quatre-Quarts?

Quatre-quarts, or four quarters cake, is a popular Breton pound cake with four main ingredients: eggs, sugar, flour, and butter of equal weight. Due to its Brittany origin, it is also known as Brittany cake.

It is pretty dense, but it is a good pound cake that has been cherished for generations.

Historically, the total weight of all ingredients is 1 pound. A four-quarters cake is called gâteau quatre-quarts in French because it consists of one-quarter egg, one-quarter flour, one-quarter sugar, and one-quarter butter.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Quatre-quarts cake uses a simple formula with four equal-weight ingredients based on the weight of eggs. This means you must weigh the eggs (without shells) first, then add the same amount of the other three ingredients.

• Eggs: The recipe calls for large eggs at room temperature. Separate the egg whites from the egg yolks with an egg separator.
• Sugar: I usually use granulated or caster sugar interchangeably.
• Flour: Use all-purpose flour, not cake or self-rising flour.
• Butter: Authentic quatre-quarts Breton is made with salted butter (beurre salé). You can use semi-salted or regular butter with a pinch of salt added.

Pro tip: There are two types of Breton pound cake: with melted butter and softened butter. Melted butter creates a tender crumb, while softened butter results in a firmer texture.

The traditional recipe does not use a leavening agent (baking powder). Instead, the cake rises solely by beating the egg whites.

However, baking powder is often included in modern French pound cake recipes to help the cake rise. This variation produces a lighter and softer cake.

I have tried both methods, with and without baking powder, and both result in absolutely delicious cakes.

How to make quatre-quarts

Start the recipe by weighing the eggs and adjusting the weights of each ingredient so they match the eggs' weight. Use a food scale for accurate ingredient measurements.

Step 1: Weigh 5 large eggs with shells. Use an egg separator to separate the egg whites from the yolks. Weigh the empty eggshells and subtract their weight from the egg weight. You will then have the weight of the eggs without shells.

Step 2: Weigh each of the other three ingredients to the same weight as the egg, while the egg whites and egg yolks reach room temperature.

Step 3: Preheat the oven to 355°F (180°C). Grease and flour an 8-inch (20 cm) nonstick bread pan or line it with parchment paper. There is no need to grease a silicone loaf pan.

Pro tip: Read more about how to bake with silicone molds.

Step 4: Cut butter into equal pieces and place in a small saucepan. Melt it over low to medium heat, transfer it to a clean bowl, and let it cool for 10 minutes.

Pro tip: Instead of using a wooden handle to make an incise on top of the cake, use a piping bag filled with some softened butter to squeeze it in a straight line down the center of the cake. This tip helps make a beautiful crack on the cake's top.

Step 11: Remove the cake from the oven and let it cool in the pan for 10 minutes. Unmold it and cool it completely on a cooling rack.

Expert Tips

1. For the best results, use a metal cake pan. Refrain from using a glass pan, as it does not yield an appealing crust. Additionally, avoid using a silicone mold, as the cake may deform during baking, resulting in an oblong shape.
2. Do not open the oven door during baking.
3. Adjust the baking time using mini loaf pans, mini bunt cake molds, muffin pans, etc.

What is the secret to a good quatre-quarts?

The secret to a good quatre-quarts is respecting the equal-weight formula: weigh your eggs first, then match that weight in sugar, flour, and butter.

Whipping the egg whites to stiff peaks and folding them in gently is what gives this simple 4-ingredient cake its light, tender rise, even without baking powder.

Use good salted butter for authentic Breton flavor, do not overmix once the whites go in, and bake in a metal loaf pan for the best golden crust. Incising a line down the center before baking helps the cake form its signature even crack on top.

Recipe variations

• Flavorings: Add vanilla extract, rum, orange blossom water, lemon juice, or citrus zest (orange or lemon zest).

• Add-ins: Add chocolate chips, candied fruit, or fresh apple slices.

• Marble quatre-quarts: Divide the cake butter and mix cocoa powder into one part. Then, alternate the two layers of the batter in the prepared mold. 

How to serve quatre-quarts

Serve quatre-quarts at room temperature, cut into thick slices, so the buttery, tender crumb shines. It is the ideal companion for morning tea, coffee, or hot chocolate, and a slice is lovely on its own or lightly toasted with a little butter.

For a dressed-up dessert, top slices with fresh berries and whipped cream, a dusting of powdered sugar, or a spoonful of fruit compote. Baked as mini loaves, this French pound cake also makes a charming edible holiday gift.

Storing & freezing

Store the cake in an airtight container at room temperature for 1-2 days. The French chefs suggest wrapping the cake with cling film as soon as it comes out of the oven.

Can you freeze quatre-quarts? You can freeze quatre-quarts for 3 months. Freeze it as a whole cake or in individual slices, well wrapped in plastic film, then in aluminum foil.

To thaw, place the cake in the fridge overnight or on the kitchen counter for a couple of hours.

Recipe FAQ

What does quatre-quarts mean?
Quatre-quarts is French for "four quarters." The name refers to the cake being made of four equal parts, one quarter each of eggs, sugar, flour, and butter, all measured by weight.

What is a pound cake?
A classic pound cake is made with a pound each of flour, butter, eggs, and sugar. Quatre-quarts is the French version of this cake, using equal weights of the same four ingredients.

Why do you weigh the eggs first in quatre-quarts?
You weigh the eggs first because they set the measure for everything else. Once you know the weight of your eggs without their shells, you use that exact weight for the sugar, flour, and butter, keeping the four-quarters balance intact.

Is it spelled quatre-quarts, quatre quarts, or quatre quart?
The correct French spelling is quatre-quarts, with a hyphen, and it is always plural. You will also see it written quatre quarts, quatre quart, or quatre-quart, which all refer to the same French pound cake.

Should you use salted or unsalted butter?
Authentic Breton quatre-quarts uses salted butter (beurre salé) for its signature flavor. If you only have unsalted butter, add a small pinch of salt to the batter to mimic the traditional taste.

Can you freeze quatre-quarts?
Yes, you can freeze quatre-quarts for up to three months. Freeze it whole or in individual slices, well wrapped in plastic film and then foil, and thaw it overnight in the fridge or a couple of hours on the counter.

Love loaf cakes? Try these next!

• Pear pound cake
• Banana cake with streusel
• Pineapple carrot cake
• Apple crumble bread
• Or browse all the quick bread recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Gâteau de Savoie, also called biscuit de Savoie, is a classic French sponge cake with a delicate sugar crust and a light, airy crumb. This traditional, almost fat-free Savoy cake uses just a few simple ingredients and bakes in about an hour.

What is Gateau de Savoie?

Gateau de Savoie, or biscuit de Savoie, is a French sponge cake with simple ingredients like eggs, powdered sugar, flour, and potato starch. The cake originates from the beautiful region of Savoie in France. In English, it is known as Savoy cake, and it is sometimes called Savoyard biscuit or biscuit Savoie.

It was created in the 14th century by Pierre de Yenne, a chef of the Count of Savoy, Aosta, and Maurienne. With simple ingredients, this light sponge cake has stood the test of time.

Biscuit de Savoie is a unique cake that differs in texture and taste from the Italian sponge cake and Genoise cake. It is all about the specific amounts and order of incorporating the ingredients.

What is the difference between gâteau de Savoie and biscuit de Savoie?

There is no real difference: gâteau de Savoie and biscuit de Savoie are two names for the same classic French cake.

In traditional French baking, biscuit refers to a light sponge leavened only with whipped eggs, which is exactly what this cake is, so biscuit de Savoie is simply the more old-fashioned name. You may also see it called a Savoyard biscuit or, in English, Savoy cake.

Why you'll love this recipe

• Easy, quick, and inexpensive: it is made with a few basic ingredients.
• It uses your favorite bundt pan or a Kugelhopf cake mold. Make sure that the mold you use is made of metal.
• The cake is fat-free, except for a little butter used to grease the mold.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for room-temperature egg whites and egg yolks, separated. Use an egg separator to separate the large eggs while chilled.
• Sugar: Use granulated sugar or caster sugar interchangeably. Make icing sugar with a coffee grinder or purchase powdered sugar.
• Flour: The recipe calls for regular all-purpose flour.
• Potato starch lightens the flour, creating a tender cake texture.
• Lemon: Opt for an organic, untreated lemon to make fresh zest and lemon juice. To help, use a Microplane and a citrus juicer.

How to make Gateau de Savoie

Step 1: Preheat the oven to 340°F (170°C). Use a pastry brush to grease the inside of a tube pan with softened butter.

Step 2: Sprinkle it with granulated sugar and rotate the mold so the sugar sticks to the butter on all surfaces. Refrigerate the mold until ready to use.

Pro tip: Thoroughly grease every part of your bundt cake pan, including the intricate patterns.

Step 3: To make the cake batter, sift the flour and potato starch mixture in a large bowl and set aside. Use an egg separator to separate the whites from the yolks.

Pro tip: Egg whites must be whipped until the consistency of a bird's beak (bec d'oiseau in French).

Step 10: Remove the cake from the oven and let it rest in the mold for a few minutes. Unmold and let it cool to room temperature.

To serve, sprinkle the cake with icing sugar.

Expert Tips

1. Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
2. Never open the oven door during baking; otherwise, the cake will collapse.

Recipe variations

The traditional gateau de Savoie is made with lemon zest, but you are free to experiment.

• Flavorings: Replace lemon zest with another citrus zest (orange, lime, grapefruit) or add vanilla extract or orange blossom water to the batter.

• Fillings: Cut the cake into two or three layers and garnish with French pastry cream, jam, chocolate ganache, or Chantilly cream with fresh fruit.

How to serve it

Gateau de Savoie can be eaten plain or served with jam, honey, hazelnut praline paste, crème Anglaise, sugar-free whipped cream, and fresh fruits.

It is also perfect for breakfast, dipping it in your morning coffee or French hot chocolate.

Why does my gâteau de Savoie collapse?

Gâteau de Savoie is a fatless meringue-based sponge, so it is naturally fragile and can collapse for a few reasons.

The most common is opening the oven door too soon, letting in cool air, and deflating the cake as it rises. Keep the door shut until it is baked through.

Under-whipped egg whites are the next culprit: whip them to stiff, glossy peaks and fold them in gently so you do not knock out the air.

Finally, unmold the cake only after it has rested briefly, and cool it fully so the delicate crumb has time to set.

Storing & freezing

Store gateau de Savoie at room temperature for 4-5 days. 

Can you freeze it? You can freeze the whole cake or cut it into individual slices. Wrap the cake or slices in plastic wrap, then aluminum foil, and freeze for 3 months.

Recipe FAQ

How do you make gâteau de Savoie gluten-free?
Replace the all-purpose flour with an equal weight of starch, such as potato or corn starch. Because biscuit de Savoie already relies on whipped eggs rather than flour for its lift, it adapts well to a gluten-free version.

Which mold is best for biscuit de Savoie?
A tall, hollow tube pan or bundt mold is traditional. If you do not have one, a Kugelhopf, round cake, or loaf pan works too. Use a metal mold rather than silicone, since metal gives the best sugar crust.

Can you line the Savoy cake mold with a different sugar?
Yes. You can swap the granulated sugar coating for brown sugar if you prefer a slightly deeper flavor and color on the crust.

Why is it called biscuit de Savoie and not gâteau?
In classic French baking, biscuit refers to a sponge cake made only with beaten eggs, with no chemical leavening. Since this Savoyard biscuit is leavened solely by whipped egg whites, it is called biscuit de Savoie, though it is also commonly called gâteau de Savoie.

What is the difference between biscuit de Savoie and Genoise?
Both are whipped-egg sponges, but a Genoise is made by warming and whisking whole eggs together, while biscuit savoie whips the yolks and whites separately and adds potato starch. This gives gâteau de Savoie an even lighter, drier, more delicate crumb.

Can you make gâteau de Savoie ahead of time?
Yes. Store it at room temperature for 4 to 5 days, or freeze the whole cake or individual slices wrapped in plastic wrap and foil for up to 3 months. Its low-fat crumb keeps well and slices easily once chilled.

Love simple cake recipes? Try these next!

• Banana bread with streusel
• Apple sponge cake
• Quatre-quarts (French pound cake)
• French yogurt cake
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: A strawberry Swiss roll cake is a thin, soft sponge cake baked in a jelly roll pan, spread with sweetened whipped cream and fresh strawberries, then rolled into a spiral. This version uses fresh berries rather than jam, and the whole cake comes together in about 50 minutes, plus chilling.

This strawberry and cream Swiss roll is the perfect balance of sweet and refreshing, and with the ease of preparation, what can be better?

In the end, make the most of the strawberry season with delicious strawberry desserts: Japanese strawberry shortcake, German Erdbeerboden, Swedish Jordgubbstårta, or Korean fresh cream cake.

What is a strawberry Swiss roll?

A strawberry Swiss roll goes by several names: a strawberry sponge roll, a strawberry roll cake, or, in the United States, a jelly roll. Whatever you call it, it is the same idea: a light sponge baked flat, filled, and rolled into a spiral.

What sets this strawberry version apart is the fresh fruit and airy whipped cream inside, rather than the jam that fills a classic jelly roll.

Why this recipe works

• This strawberry Swiss roll recipe is easy and quick and uses fresh, juicy strawberries, not strawberry jam, strawberry filling, or pureed strawberries.
• It is made with a light sponge cake using whole eggs, unlike Japanese Swiss cake, which uses chiffon cake and separates the egg whites from the yolks.
• It is a beautiful cake for birthdays or other special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs at room temperature. There is no need to separate the egg whites from the egg yolks.

• Sugar: Use regular granulated sugar for the cake batter, vanilla sugar for the cake batter, and icing sugar (powdered or confectioner's sugar) for the cream frosting.

• Flour: The recipe uses cake flour. To make your own cake flour, remove 2 tablespoons of all-purpose flour from 1 cup, and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Milk: Use whole milk.

• Honey: The recipe calls for liquid honey, preferably neutral-flavored. Learn how to liquify crystallized honey if this is the case.

• Oil: Use flavorless grapeseed or vegetable oil for making Genoise cake, but you can replace it with unsalted butter.

• Heavy cream: Choose heavy or heavy whipped cream with at least 30% fat to make a sweetened whipped cream filling.

• Sweetened condensed milk: Use homemade sweetened condensed milk or buy it at the grocery store.

• Strawberry: Choose fresh ripe strawberries of the same size. Frozen berries that are too watery are not suitable for this dessert recipe.

How to make strawberry Swiss roll

Step 1: Prepare a light-colored jelly roll pan measuring 15 x 10 inches (25 x 38 cm). Line it with parchment paper using this tutorial on lining a Swiss roll tin.

Step 2: To make sponge cake, preheat the oven to 410°F (210°C). Pour the grapeseed oil and milk into a small bowl, place it over a large container of hot water, and let the wet ingredients warm to 104°F (40°C).

Step 3: Sift the flour into a clean bowl using a flour sifter, then set aside.

Step 4: Place whole room-temperature eggs, honey, vanilla, and granulated sugar in a heat-resistant bowl, and whisk a few times with a hand whisk.

Step 5: Bring the bowl over a bain-marie or water bath and beat with a hand whisk until the mixture reaches about 104°F (40°C): check it with a cooking thermometer.

Step 6: Remove the bowl from the water bath and use an electric or stand mixer with a whisk attachment to beat at high speed for 6 minutes.

Step 7: When the mixture becomes thick, turns white, triples in volume, and the batter falls like a ribbon from the mixer beaters, lower the speed. Beat at low speed for 2 minutes to adjust the batter's texture (photo 1).

Step 8: Sift the flour over the bowl once again and gently mix with a rubber spatula by lifting the batter from the bottom to the top.

Pro tip: Think of it like a rubber spatula moving from 2 to 8 on a clock, lifting and returning the dough.

Step 9: Scoop a portion of the batter into a bowl with milk and oil preheated to 104°F (40°C), then mix with a spatula. Pour it back over the spatula and gently mix (photo 2).

Step 10: To fill the prepared pan, pour the batter from approximately 8 inches (20 cm) above it. This helps pop large air bubbles.

Step 11: Even the surface with a bent spatula or a dough scraper: avoid excessive smoothing in one spot. Tap the pan on the table to remove large bubbles (photo 3).

Step 12: Bake in the preheated oven for about 8 minutes. Start watching out for the cake at 7 minutes: the back of the cake should be pale, and the top should be slightly browned (photo 4).

Pro tip: Check for doneness with a toothpick: it should come out dry.

Step 13: Remove the cake from the oven and immediately flip it onto a clean tea towel sprinkled with icing (powdered) sugar. Peel the paper from the bottom of the cake (photo 5).

Pro tip: Using a clean tea or kitchen towel dusted with icing (powdered) sugar to roll the cake up helps prevent it from sticking.

Step 14: Place a clean parchment sheet over the back of the cake. Roll it up in a towel, starting from the short end. Let it cool for 10 minutes.

Step 15: Unroll the sponge and allow it to come to room temperature. Do not worry about curly corners, as they are perfectly okay.

Step 16: To make whipped cream, pour cold heavy cream and condensed milk into a chilled bowl, and whisk until medium peaks.

Pro tip: Consult the sugar-free whipped cream recipe for step-by-step, photographed explanations, helpful tips, and tricks.

Step 17: To assemble the cake, wash and pat dry strawberries. Remove the leafy top, and cut 7-10 strawberries into small pieces.

Step 18: Evenly spread the cream over the cooled cake using an offset spatula. Distribute strawberry pieces over the cream, then roll the cake (photo 6).

Step 19: Start by tightly re-rolling the beginning of the roll to create the cake's core. Then, with the help of the towel, continue rolling the cake as you go.

Step 20: Finish shaping the roll so the end is at the bottom (photo 7). Use a metal ruler or a baking sheet to gently tighten the roll. Push the ruler or baking tray towards the roll, tightening it while pulling away the bottom end of the towel.

Step 21: Keep the cake rolled in the towel, and refrigerate for 30-60 minutes. Then gently remove the tea towel from the cake, and cut the ends with a serrated knife for a neat appearance.

Step 22: Transfer the cake to a serving tray. Sprinkle the top of the cake with icing sugar and decorate with the remaining strawberries (photo 8).

Expert Tips

1. Read more about how to make roll cake for useful tips and tricks. Rolling the cake is the most important step, and mastering it is crucial for achieving perfection in your roll cake.
2. Mix the cake batter gently, avoiding overmixing.
3. Use high-quality parchment paper that is thick enough and wrinkle-free to ensure an evenly baked, pale bottom for the cake.
4. Roll the cake up in a tea towel while it is warm.
5. Make sure the cake is cool before applying the cream.
6. The recipe is designed for a classic jelly-roll pan. Use this simple cake pan calculator to adjust ingredient amounts for a different-sized baking pan. Just enter the length and width of your tray.

Recipe variations

• Cake batter: Replace some of the cake flour with unsweetened cocoa powder to make a strawberry chocolate roll cake.

• Cake roll filling: Use your favorite cream filling, from Chantilly cream to cream cheese frosting.

• Fruits: Swap fresh strawberries for other fresh berries (blackberries, raspberries, or blueberries) or stone fruit (peaches, nectarines, etc.)

• Rolling method: Roll the cake at the short end or lengthwise.

• Decoration: Add powdered sugar to the top of the roll, pipe whipped cream swirls, or decorate with your choice of fresh fruit.

Why does my Swiss roll crack?

A Swiss roll cracks when the sponge dries out or is rolled too late. The two most reliable fixes are rolling the warm cake in a sugar-dusted tea towel as soon as it leaves the oven, so it sets in a curled shape, and not overbaking the thin sponge. A cake baked just until the top springs back stays flexible enough to unroll and re-roll without splitting.

If a few fine cracks still appear along the surface, do not worry: a dusting of icing sugar and a line of strawberries on top hide them completely, and the taste is unaffected.

Storing & freezing

Store strawberry Swiss roll cake in an airtight container in the refrigerator for up to 2 days.

Can you freeze a strawberry Swiss roll? You cannot freeze this type of cake roll: whipped cream does not handle freezing, and fresh berries will lose their texture once thawed.

Recipe FAQ

What is a Swiss roll called in America?
In the United States, a Swiss roll is known as a jelly roll.

What is the difference between a Swiss roll and a cake roll?
A Swiss roll cake uses a Genoise sponge and creams such as Chantilly or buttercream. A Japanese-style cake roll is made with chiffon cake, has less sugar, and is filled with fresh whipped cream.

What is the sponge called in a Swiss roll?
A Swiss roll is made primarily with a Genoise sponge cake, which has less flour. This gives the cake the flexibility it needs for rolling, compared with a traditional Genoise cake.

Should a Swiss roll be rolled hot or cold?
Roll the cake while it is warm to set its shape. Once it has cooled, unroll it, fill it with cream and strawberries, then re-roll it.

Why did my strawberry Swiss roll crack?
Cracks form when the sponge is overbaked or rolled while it is already cooled. Roll the warm cake in a sugar-dusted towel straight from the oven, and bake it only until the top springs back, to keep it flexible.

Can you make a strawberry Swiss roll ahead of time?
Yes. Assemble the roll and refrigerate it for up to 2 days in an airtight container. Because it uses fresh cream and berries, it does not freeze well, so it is best enjoyed within a couple of days.

Love Swiss rolls? Try these next!

• Vanilla Swiss roll
• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: A Japanese strawberry roll cake is a soft, fluffy chiffon sponge rolled around lightly sweetened whipped cream and fresh strawberries. It is airy, not too sweet, and ready in about 50 minutes, plus the chilling time.

The cake makes a perfect birthday cake or a simple afternoon tea treat. You will never want a store-bought roll cake again.

Fruit roll cake is a staple of Asian cuisine, particularly popular in Japanese and Korean bakeries. During strawberry season, a strawberry rolled cake, strawberry shortcake roll, or strawberry cream roll (these are different names of the exact roll cake) is an absolute must.

What is a Japanese roll cake?

A Japanese roll cake, also called a cake roll, roll cake, or fruit roll cake, is a thin sheet of light sponge that is spread with cream and rolled into a spiral.

The Japanese style relies on a chiffon sponge, made by folding whipped egg whites into an oil-based batter, which gives the cake its signature, melt-in-your-mouth, cottony crumb.

This strawberry version tucks fresh berries into the whipped cream center, though the same method works with other seasonal fruit.

Why you'll love this recipe

• Made in 50 minutes, this strawberry roll cake recipe is simple, quick, and perfect for making ahead.
• It uses a Japanese-style chiffon method, separating egg whites and yolks. It is a perfect roll cake with no peels or cracks.
• This is a moist cake with a lusciously light texture that melts in your mouth. Read more about how to make a cake moist.
• It is perfect for a birthday, anniversary, or another special occasion.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use chilled eggs, and separate the whites and yolks. Bring the egg yolks to room temperature and chill the whites until ready to use.

• Sugar: Use white granulated sugar for cake batter, caster sugar for meringue, and icing sugar (powdered or confectioners' sugar) for cream filling.

• Salt enhances the cake's flavors.

• Vanilla extract: Opt for a premium vanilla extract or substitute it with vanilla bean paste in equal parts.

• Oil: Use neutral oils like grapeseed or vegetable oil, but avoid olive, peanut, or other flavorful oils.

• Milk: Use whole milk at room temperature.

• Flour: The recipe uses cake flour, which you can easily make at home. Just remove 2 tablespoons of all-purpose flour from 1 cup and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder isn't used in a classic sponge cake roll, but is added to a chiffon cake roll.

• Heavy cream: Choose heavy or heavy whipped cream with a minimum fat content of 30% to create a whipped cream filling.

• Mascarpone cheese adds tanginess to the cream filling and helps stabilize the whipped cream.

• Strawberries: Opt for fresh, uniform-sized strawberries. Avoid using frozen berries, as they alter the texture once thawed and possibly bleed into the cream.

How to make strawberry roll cake

Step 1: Prepare a classic jelly-roll pan and a light-colored 15 x 10-inch (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this tutorial on lining a Swiss roll tin.

Pro tip: Ensure to extend parchment paper for at least 1 inch (2.5 cm) beyond the pan's edges for easy removal when the cake is done.

Step 2: To make the cake, preheat the oven to 355°F (180°C). Sift cake flour and baking powder with a flour sifter, then set aside.

Pro tip: Consult the vanilla Swiss roll recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3: In a large mixing bowl, place room-temperature egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract. Whisk a few times using a hand whisk (you do not need to whisk until it becomes pale and fluffy).

Step 4: Add oil to the egg mixture and mix. Pour in the milk and whisk until everything is combined.

Step 5: Sift the dry ingredients over the bowl and gently mix with a hand whisk.

Step 6: In a separate clean bowl, make the meringue. Whisk cold egg whites with an electric mixer until frothy. Separate sugar into three parts. Slowly add the sugar to the beaten egg whites in three batches. Beat the meringue until soft peaks form, but avoid stiff peaks.

Step 7: Stir the egg yolk mixture once, then add ⅓ of the meringue. Carefully mix with a silicone spatula. Repeat with another ⅓ of the meringue. Finally, pour the mixture into the remaining meringue and gently fold.

Step 8: Spread the batter in an even layer on the prepared pan, then smooth it with a long spatula or a dough scraper. Gently tap the pan on the table to remove air bubbles.

Step 9: Place the pan in the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown.

Pro tip: Check the cake with a toothpick: if it comes out dry, the cake is done.

Step 10: Cut a long sheet of parchment and grease it lightly with neutral oil. Make sure the baking paper is longer than the cake's longest side.

Step 11: Remove the tray from the oven and lightly tap it on the table to prevent shrinkage. Immediately flip it onto the oiled parchment paper. Peel off the bottom layer of parchment paper.

Step 12: Using a long serrated knife, cut the edges of the cake on both long sides and one short side. Cut the opposite short side about ½ inch (1.5 cm) diagonally, away from the cake. Allow the cake to cool to room temperature.

Pro tip: This type of cake doesn't require to pre-roll with a tea towel.

Step 13: To make whipped mascarpone cream, combine cold heavy cream, cold mascarpone, and icing sugar in a stand mixer bowl. Whisk together until it forms medium-stiff peaks.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 14: To assemble the rolled cake, spread a thin layer of cream over the cake, leaving the angled cut empty. Add more cream at the beginning of the roll (the side opposite the angled cut).

Step 15: Wash and pat dry strawberries, then cut the leafy ends. Place whole strawberries side by side in a row over the mounted cream (photo 1). Add more cream, covering the strawberries (photo 2).

Step 16: Cover strawberries with cream, leaving a small gap of approximately 1-2 inches (2.5-5 cm) at the end (photo 3).

Pro tip: To achieve optimal visual appeal, apply a generous amount of cream at the roll's starting point and a thinner layer at the angled cut. Failing to do so will cause the cream to ooze out when rolled up.

Step 17: Use the parchment paper to gently roll the cake, creating the cake's core with strawberries and cream. Lift the paper and continue rolling, finishing with the cake seam side down (photo 4).

Step 18: Tighten the roll cake with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.

Step 19: Wrap the rolled cake in parchment paper, keeping the roll's edge at the bottom. Cover the cake ends with parchment or cling wrap. Refrigerate for 1-2 hours.

Step 20: Gently remove the parchment paper from the cake. With a sharp, warm knife, make a clean cut at both ends of the roll. Transfer it to a serving tray.

Step 21: To make Chantilly cream, whip cold heavy cream with icing sugar until it forms medium-stiff peaks.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 22: Transfer the cream into a pastry bag fitted with a plain 12 mm tip, then pipe it onto the cake. Top the cream with halved strawberries.

To serve, slice the rolled cake into 1-inch (2.5 cm) thick slices. Warm the knife with hot water and wipe the blade between each cut.

Expert Tips

1. Read about how to make a cake roll for useful tips and tricks.
2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
3. Choose a light-colored jelly roll pan that reflects heat rather than a dark pan that absorbs it, which can cause the cake to brown. If unavailable, place a Teflon sheet at the bottom of your rimmed baking sheet.
4. Make sure the cake is slightly cool before spreading the cream filling.
5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator.

Recipe variations

• For a chocolate Swiss roll, replace about 3 tablespoons (17-20 g) of the cake flour with unsweetened cocoa powder.
• For a lemon-scented roll cake, add 1 teaspoon of lemon powder to the flour mixture.
• For a matcha-flavored roll cake, replace 1 ½ tablespoons (10 g) of cake flour with matcha powder.

• Cake roll filling: Use halved strawberries or smaller strawberry pieces instead of whole berries when arranging them over the cream. Alternatively, you can use whole fresh grapes for a different twist.

• Flavoring: Enhance your cake batter or whipped cream with almond or coconut extract instead of vanilla.

• Cake roll cream filling: Fresh whipped cream is classic for a Japanese-style strawberry cake roll, but you can experiment with buttercream, chocolate, caramel, or cream cheese filling.

• Rolling method: Roll traditionally "skin" side out or with the "brown layer" facing inwards. Alternatively, you can peel off the brown skin while the cake is still hot, right from the oven.

• Decoration: Leave your roll cake plain, sprinkle it with powdered sugar and chocolate shavings, or decorate it with fresh berries.

Why does my roll cake crack?

A roll cake usually cracks when the sponge is overbaked and dry, or when it is rolled too tightly while cold. Bake just until the surface springs back. Roll the cake while it is still warm and flexible, and use a gentle, even motion.

The chiffon method in this recipe keeps the sponge moist and pliable, so it rolls smoothly without a tea towel and resists cracking.

Storing and freezing

Store this strawberry cake roll in an airtight container in the refrigerator for up to 2 days.

Can you freeze strawberry cake roll? Cover it with plastic wrap, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C) for 2 months. To thaw, refrigerate the cake overnight.

Recipe FAQ

Does strawberry roll cake have to be refrigerated?
Yes. A strawberry roll cake must be refrigerated because of its perishable whipped cream filling and fresh berries. Keep it chilled until ready to serve.

How long does strawberry cake roll last?
A strawberry cake roll lasts up to two days stored in an airtight container in the refrigerator. For longer storage, wrap it well and freeze it for up to two months.

What is the difference between a Swiss roll and a Japanese roll cake?
Both are rolled sponge cakes, but a Japanese roll cake uses a chiffon sponge with oil and whipped egg whites, giving a softer, cottony crumb, while a classic Swiss roll uses a firmer whole-egg sponge. Japanese versions are also less sweet.

Why is Japanese roll cake so soft and fluffy?
The softness comes from the chiffon method. Whipped egg whites are folded into an oil-based batter, trapping air and keeping the sponge moist. Oil, rather than butter, keeps the cake tender even when chilled.

Can you make strawberry roll cake ahead of time?
Yes. You can assemble the roll a day ahead and refrigerate it, which actually helps it hold its shape when sliced. Add the piped cream and strawberry garnish shortly before serving to keep them fresh.

What strawberries are best for a roll cake?
Choose fresh strawberries of a similar size so they line up neatly in the center. Avoid frozen berries, as they release liquid when thawed and can bleed into the cream, softening the sponge.

Love strawberry desserts? Try these next!

• Japanese Strawberry Shortcake
• Swedish Strawberry Cake
• German Strawberry cake
• Korean Fresh Cream Cake
• Strawberry Chantilly Cake
• Strawberry Clafoutis 
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: A lemon curd cake is a light sponge cake layered with tangy homemade lemon curd and airy lemon whipped cream. This version uses soft Genoise layers soaked in syrup for a moist, refreshing summer dessert.

If you have already discovered lemon cream tart, lemon poppy seed bars, and tart au citron on the website, then it is time to add another delicious treat to your baking repertoire.

What is lemon curd cake?

A lemon curd cake, sometimes called a lemon sponge cake with lemon curd, is a layered dessert that pairs a light sponge with a generous filling of homemade lemon curd.

This recipe builds it on tender Genoise sponge layers brushed with syrup, then folds some of the curd into the whipped cream so every bite tastes of fresh lemon. The result is bright, tangy, and much lighter than a buttercream layer cake.

Lemon curd vs. lemon custard

Lemon curd and lemon custard are cooked in a similar way but taste different. Lemon curd is bright and tangy, set with egg yolks, sugar, lemon juice, and butter, with no dairy in the base.

Lemon custard is milder and creamier because it is thickened with milk or cream. In this cake, the curd provides the sharp citrus punch, while whipped cream softens it into a smooth, balanced filling.

Why you'll love this recipe

Why you will love this recipe

• Bright and refreshing: Tangy homemade lemon curd and fresh lemon whipped cream make this cake light and zesty, never heavy or overly sweet.
• Soft, moist sponge: Genoise layers soaked in syrup stay tender for days, so every slice melts in your mouth.
• Make-ahead friendly: You can prepare the lemon curd and bake the sponge in advance, then assemble the cake the next day with no stress.
• Perfect for any occasion: Elegant enough for birthdays and celebrations, yet simple enough for an everyday afternoon tea treat.
• Easy to customize: Swap in store-bought curd to save time, or change the frosting and decoration to suit the season.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature. For the best results, use a digital scale: the weight of the large egg (eggshell removed) is about 1.8 oz. (50 g).
• Sugar: Use granulated sugar to make a sponge cake with lemon curd and icing (powdered) sugar for lemon whipped cream.
• All-purpose flour or cake flour. To make it yourself, take 1 cup (125 g) of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of potato or cornstarch.
• Unsalted butter
• Lemon: Choose organic, untreated lemons. Use a Microplane to zest fresh, and a citrus juicer to extract fresh lemon juice.
• Heavy cream or heavy whipping cream with at least 30% fat content, refrigerated for at least 3 hours before you start.
• Flavorings: Vanilla extract, limoncello, lemon juice, Grand Marnier, lemon syrup.

How to make lemon curd cake

Step 1: To make Genoise cake, heat oven to 355°F (180°C). Butter and dust the bottom and sides of the 7-inch (18 cm) round cake pan with flour, and remove any excess flour.

Pro tip: Consult the Genoise sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2: Melt the butter in the microwave in 20-second increments, then let it cool slightly. Add lemon zest and set it aside.

Step 3: In a heat-resistant bowl, place eggs, sugar, and vanilla extract and beat with a hand whisk a few times.

Step 4: Bring the bowl over a water bath (bain-marie) and whisk until foamy. Warm it to 104°F (40°C).

Pro tip: If you do not have a cooking thermometer, make sure the mixture feels warm to the touch.

Step 5: Beat the preparation in the bowl of an electric mixer (or a stand mixer with a whisk attachment) for 8 minutes until the mixture reaches the ribbon stage. Decrease the mixer speed to low and beat for 2 minutes.

Pro tip: The ribbon stage is reached if the batter falls and the pattern maintains its shape for at least 3-4 seconds.

Step 6: Sift ½ of the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.

Step 7: Mix two spoonfuls of the batter with the warm, melted butter, then add to the main preparation. Gently mix the batter with a spatula, ensuring it does not deflate.

Step 8: Pour the cake batter into the prepared pan. Bake in the preheated oven for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick or cake tester: it should come out clean when inserted into the center of the cake.

Step 9: Remove the cake from the oven and let it rest in the pan for 5-10 minutes. Then turn the pan onto a cooling rack and let it cool for 5-10 minutes. Flip it again, and let the cake cool completely.

Step 10: To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract, and let the syrup cool down.

Step 11: To make lemon curd, place the sugar and fresh lemon zest in a heat-resistant bowl and mix with your fingertips until a crumbly, moist mixture forms (photo 1).

Step 12: Pass egg yolks through a fine-mesh sieve, add sugar, and mix with a hand whisk. Add freshly squeezed lemon juice (photo 2).

Step 13: Heat the egg mixture in a bowl over a bain-marie or water bath, whisking constantly with a whisk until the curd thickens and coats the back of a spoon - approximately 12-15 minutes (photo 3).

Test the lemon curd by drawing a line on the back of a wooden spoon with your finger. The curd sticks to the spoon.

Pro tip: Alternatively, cook the curd on low heat to avoid burning.

Step 14: Remove the pot from the heat, add the cold cubed butter, and whisk. Strain the curd to remove lemon zest and possible lumps (photo 4).

Step 15: Transfer it to a clean bowl, cover it with plastic wrap in contact with the surface, and let it cool to room temperature.

Pro tip: Bring the curd to the refrigerator for about 30 minutes to speed up the cooling process.

Step 16: To make lemon whipped cream, chill the bowl of a stand mixer or a large mixing bowl in the freezer for 10-15 minutes. Pour in the cold heavy cream and whisk until soft-medium peaks form.

Pro tip: Consult a homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 17: Give the lemon curd a few whisks, then gently mix ½ cup (160 g) of the curd into the whipped cream with a hand whisk (photo 5).

Pro tip: Do not use an eclectic hand mixer to prevent overmixing the cream, especially at high speed.

Step 18: Transfer the remaining curd to a ¼ inch (0.7 mm) diameter cut-end pastry bag. Place 3.5 oz. (100 g) of the whipped cream into a piping bag with a ¼-inch (0.7 mm) opening (photo 6). Store the remaining cream in a bowl.

Step 19: To assemble the cake, create three sponge layers. Use a serrated knife or a cake leveler to cut the top and bottom, then slice into three pieces. Aim for a ½-inch (1.5 cm) thickness for each layer.

Step 20: Start by placing the first layer on a turntable. Use a pastry brush to soak the cake with the cold sugar syrup.

Step 21: Use a bent spatula to apply a thin layer of whipped cream (about 1.8 oz. (50 g). Form a spiral of lemon curd, starting from the center (photo 7), but leaving a ½-inch (1.5 cm) gap at the edges of the cake. Add a double cream spiral around the lemon curd.

Step 22: Place the second cake layer, soak it, and spread a thin cream layer (1.8 oz. (50 g). Create two spirals: one with lemon curd and the other with cream. Finish the cake by adding the third layer and soaking it.

Step 23: Coat the top of the cake, then apply a thin layer of cream to the sides with an offset spatula. Transfer the cake to a serving plate (photo 8). Spread the cream on top of the cake using a spatula.

Step 24: Decorate it with flowers, mint leaves, lemon zest, lemon slices, and icing sugar. Refrigerate for 1-2 hours before serving.

Expert Tips

1. For the best results, measure ingredients with a kitchen scale and use room temperature ingredients.
2. Recalculate ingredient amounts for cake pans of different sizes with this simple cake pan size converter.
3. Take the cake out of the fridge 30 minutes before serving.
4. Baking shortcut: Use 14 oz. (400 g) store-bought lemon curd.
5. Make-ahead option: Prepare the lemon curd and store it in a jar refrigerated for 15 days. In the evening, make cake layers and keep them covered with plastic wrap at room temperature. Finish the cake the next day.

Recipe variations

• Cake: Choose from various delicious cakes: Genoise cake, Italian sponge cake, Japanese sponge cake, oil-based Korean sponge, or the ultimate vanilla cake.

• Several cake layers: Customize the cake with 2-4 layers or more.

• Lemon curd filling: Make your own lemon curd or buy it from the store (14 oz. or 400 g). Opt for pure lemon curd, a blend with whipped cream, or lemon custard filling.

• Cream frosting: Choose from a variety of delicious frostings to coat the cake, including French Chantilly cream, lemon cream cheese frosting, mascarpone whipped cream, or Swiss meringue buttercream.

• Decoration: Decorate the cake simply by piping lemon curd on top or creating buttercream flowers and swirls. Or use edible flowers, candied lemon peel, fresh berries, or rainbow sprinkles.

Storing and freezing

Store the cake under a glass dome in the refrigerator for 2-3 days to prevent it from drying. Keep the leftover cake in an airtight container.

Freezing the whole cake is not recommended, but you can bake Genoise cake ahead of time and freeze it for up to 3 months.

Recipe FAQ

Is lemon curd similar to custard?
Lemon curd and custard use a similar cooking method but taste different. Lemon curd is fruity and tangy from lemon juice, while custard is creamier because it is made with milk and heavy cream.

Does lemon curd cake need to be refrigerated?
Yes. Lemon curd cake should be stored in the refrigerator because it contains lemon curd and cream frostings, such as whipped cream, Chantilly cream, or buttercream, which spoil at room temperature.

What is another name for lemon curd?
In Great Britain, lemon curd is also known as lemon cheese, and in France, it is called lemon cream (crème de citron).

What is the difference between lemon curd cake and lemon cake?
A plain lemon cake gets its flavor from lemon zest and juice baked into the batter. A lemon curd cake goes further by layering the sponge with a separate, intensely tangy lemon curd, giving a sharper citrus punch and a softer, creamier texture.

Can you use store-bought lemon curd?
Yes. To save time, replace the homemade curd with about 14 ounces (400 grams) of good-quality store-bought lemon curd. Homemade curd tastes fresher and less sweet, but a jarred version works well when you are short on time.

Can you make lemon curd cake ahead of time?
Yes. Prepare the lemon curd up to 15 days ahead and refrigerate it in a sealed jar. Bake the sponge layers the day before, wrap them well, and assemble the cake the next day. Chill it for 1 to 2 hours before serving.

Love lemon desserts? Try these next!

• Lemon Poppy Seed Madeleines
• Lemon Cream Tart
• Lemon Poppy Seed Bars
• French Lemon Tart

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Vanilla cake with chocolate frosting pairs a soft, fluffy butter cake with silky chocolate ganache. Bake two vanilla sponge layers, whip up a simple ganache made from chocolate, cream, and butter, then fill and frost. You can swap the ganache for chocolate icing or a chocolate filling, and the same method works for chocolate cake with vanilla frosting.

Why you will love this recipe

• Soft and moist crumb: the butter cake stays tender and melts in your mouth.
• Rich chocolate ganache: a silky frosting that doubles as a filling, with no fancy equipment needed.
• Easy to make: no double boiler and no piping skills required.
• Endlessly adaptable: swap the ganache for chocolate icing, a chocolate filling, or flip it into a chocolate cake with vanilla frosting.
• Perfect for celebrations: ideal for birthdays, anniversaries, and other special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature.
• Granulated sugar: You can replace it with caster or baker's sugar. Add vanilla sugar for the best cake flavor.
• Unsalted butter for the cake's flavor, taste, and texture.
• All-purpose flour
• Potato cornstarch improves the cake texture by lightening the gluten in AP flour.
• Baking powder helps raise the cake. Opt for aluminum-free baking powder.
• Chocolate: Choose high-quality dark chocolate with 70% cocoa content, such as chocolate bars or callets, like Callebaut chocolate chips. Avoid using chocolate chips.
• Cream: The recipe calls for heavy cream or heavy whipping cream with a minimum fat content of 30%.

How to make vanilla cake with chocolate frosting

Step 1: Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake pan and line the bottom with a parchment paper round. Sift flour, salt, and baking powder twice in a separate bowl.

Step 2: To make the cake batter, place the softened butter, granulated sugar, and vanilla sugar in a large bowl or a bowl of your stand mixer. Beat with an electric hand mixer at high speed for 10-15 minutes, until the mixture is whitish (photo 1).

Step 3: Switch the mixer to low speed and continue whisking the creamed mixture. Add one egg at a time, beating until it is fully incorporated. Add the next one only when the previous one has been used up.

Pro tip: You may get a slightly grainy mixture. Avoid increasing the mixer speed in an attempt to resolve this issue. Adding flour will fix any slight graininess in the mixture.

Step 4: Remove the mixer's bowl from the mixer and add the sifted dry ingredients one tablespoon at a time.

Use a rubber spatula to combine; gently mix with large movements from the bottom up. Continue until the flour mixture is incorporated into the batter (photo 2).

Step 5: Pour it into the prepared pan and smooth with a spatula (photo 3). Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out dry (photo 4).

Step 6: Remove the cake from the oven and flip it onto a cooling rack lined with parchment. Allow it to rest for 10-15 minutes, avoiding excessive condensation on the paper. Then, turn the cake over again and let it cool completely.

Step 7: To make chocolate shavings, shave a chocolate bar with a short knife or a vegetable peeler. Alternatively, make chocolate curls out of melted chocolate (photo 5).

Step 8: To make the chocolate frosting, chop the chocolate into small pieces. Pour the heavy cream into a small saucepan and warm it. With the first bubbles, add hot cream to the chopped chocolate and let it stay for 1 minute.

Step 9: Use a wooden spatula to mix the chocolate mixture until it is melted. Add softened butter and blend until smooth (photo 6).

Let the chocolate frosting stay at room temperature 30-40 minutes to thicken, stirring occasionally. It should reach a spreadable consistency.

Step 10: To assemble the cake, use a serrated knife or a cake leveler to cut the cake into three cake layers about ½ inch (1 cm) thick.

Pro tip: This ensures an equal thickness with the chocolate frosting layer. If preferred, cut the cake into three equal layers.

Step 11: Place the first cake layer on a cake board and spread ¼ of the frosting (photo 7). Then add the second layer and cover it with another ¼ of the frosting. Finish by placing the third layer.

Step 12: Using an offset spatula, spread chocolate icing over the entire cake (top and sides). Sprinkle the top of the cake with chocolate shavings (photo 8).

Expert Tips

1. To easily slice the cake, heat the knife with hot water, dry it completely, and clean the blade after each cut.
2. Make a cake ahead of time: Bake the sponge cake in the evening and keep it covered with plastic wrap overnight. Make the ganache filling and assemble the cake the following day.

Recipe variations

• Vanilla cake batter: The most common cake flavor is vanilla, but don't be afraid to try other options like coconut or almond extract and rose or orange flower water.

• Chocolate frosting: Dark chocolate ganache frosting is the most decadent among chocolate frostings. But try to experiment with whipped ganache, velvety chocolate buttercream, or cocoa powder-infused chocolate frosting.

• Cake layers: Choose your preferred number of cake layers: triple or two-layered chocolate cakes are equally delicious.

Storing and freezing

Keep vanilla cake with chocolate ganache in a cool room under a glass dome for 2-3 days.

If needed, it can be stored in the refrigerator for up to 4-5 days. To soften the ganache, bring it to room temperature 30 minutes before serving.

Can you freeze this cake? It can be frozen for up to 3 months. Just make sure to let the ganache set at room temperature for a few hours, then refrigerate for about an hour.

After that, cover the cake with cling wrap and aluminum foil and pop it in the freezer. When you are ready to serve it, leave it on the counter to thaw for a few hours.

Recipe FAQ

What frosting goes best on a vanilla cake?
Chocolate frosting is a classic match for vanilla cake, and this recipe uses a silky chocolate ganache made from chocolate, cream, and butter. You can also use chocolate buttercream or a simple chocolate icing if you prefer a sweeter finish.

Can I use chocolate icing or a chocolate filling instead of ganache?
Yes. The ganache doubles as both frosting and filling, so you can spread it between the layers and over the top. If you prefer a firmer chocolate icing, thicken the ganache longer at room temperature, or swap in chocolate buttercream.

How do I make chocolate cake with vanilla frosting instead?
Use the same layering method in reverse. Bake chocolate sponge layers, then fill and cover them with vanilla buttercream or a vanilla ganache. The assembly steps stay the same, only the cake and frosting flavors switch.

Does ganache set hard on a cake?
Chocolate ganache thickens at room temperature and hardens as it cools. When refrigerated, it solidifies, then becomes softer again once the cake is brought back to the kitchen counter.

Is it better to cover a cake in ganache or buttercream?
It depends on your preference. Ganache offers a less sweet but rich, chocolatey flavor, while buttercream is sweeter and lighter. Both frostings can be stored at room temperature for a few days.

How long does ganache last on a cake?
Despite its fresh cream content, ganache keeps well. Once the cake is assembled, it can be stored at room temperature for 2 to 3 days, or in the refrigerator for up to 4 to 5 days.

Love layer cakes? Try these next!

If you love this layer cake, enjoy more layer cakes on the website:

• Chocolate Ganache Cake
• Sans Rival Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: A vanilla Swiss roll is a soft, thin vanilla sponge (made using the chiffon method) spread with mascarpone whipped cream and rolled into a spiral. Bake the sponge for about 20 minutes, roll it while still slightly warm to prevent cracks, chill, and slice. It is also called a vanilla roll cake, a vanilla roulade, or a jelly roll, and is the simplest version of a cream-filled cake roll you can make.

What is a Swiss roll?

Swiss roll (jelly roll, cream roll, or Swiss log cake) is a delicious sponge cake with a filling like icing, cream, or jam. Made with a delightful vanilla flavor, it is also known as vanilla roulade or vanilla sponge roll.

There are two methods for making Swiss rolls: European and Asian, using sponge and chiffon techniques, respectively.

A sponge cake roll is naturally drier, while a chiffon Swiss roll is moister, with a lighter texture and flavor.

Why you will love this recipe

• Soft and fluffy: the chiffon sponge is light, moist, and melts in your mouth.
• No cracks: the rolling method and shallow slits keep the cake roll smooth and crack-free.
• Simple mascarpone filling: just heavy cream, mascarpone, and icing sugar whipped until firm.
• Quick and make-ahead: it comes together in about 45 minutes and keeps well in the fridge.
• Endlessly adaptable: switch the filling or flavor to make chocolate, lemon, or fruit-filled roll cakes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for egg whites and yolks, but remember to add the specified amount of sugar to each accurately. Use chilled eggs to separate the egg whites from the egg yolks with an egg separator. Bring the yolks to room temperature and refrigerate the egg whites until ready to use.

• Sugar: Use granulated sugar for the cake batter, and icing sugar (powdered or confectioners' sugar) for the cream frosting.

• Salt enhances the cake's flavors.

• Vanilla extract: Use a top-quality vanilla extract for a beautiful flavor, or replace it with vanilla bean paste in a 1:1 ratio.

• Oil: Choose neutral oil such as grapeseed or vegetable oil. Avoid olive, peanut, and other oils.

• Milk: Opt for whole milk at room temperature.

• Flour: The recipe calls for cake flour: store-bought or homemade. To make it yourself, simply take out 2 tablespoons of all-purpose flour from 1 cup, and replace it with 2 tablespoons of cornstarch. Alternatively, you can mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder, a leavening agent, is typically not used in making a classic sponge cake roll. However, it is added to a chiffon cake roll.

• Heavy cream: Opt for heavy or heavy-whipped cream with at least 30% fat content to make mascarpone whipped cream.

• Mascarpone cheese brings a tangy note to the cream filling and stabilizes the whipped cream.

How to make vanilla Swiss roll cake

To make this recipe, you will need a 15 x 10-inch (25 x 38 cm) baking sheet - a traditional jelly roll pan. Line it with parchment paper using this tutorial on lining a Swiss roll tin.

Make sure that the parchment paper extends at least 1 inch (2.5 cm) beyond all edges for easy removal when the cake is done.

Step 1: To make the cake, preheat the oven to 355°F (180°C). Using a flour sifter, sift cake flour and baking powder, and set aside.

Step 2: In a large mixing bowl, beat egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract a few times using a hand whisk (no need to beat until whitish and voluminous).

Step 3: Add the oil and milk, whisking until just combined. Sift the dry ingredients over the preparation bowl and gently mix with a hand whisk (photo 1).

Step 4: In a separate large bowl, beat cold egg whites with an electric mixer until frothy.

Step 5: Divide the remaining sugar into three parts. Gradually add the sugar to the beaten egg whites in three additions. Whisk the meringue until soft peaks form, but avoid stiff peaks (photo 2).

Pro tip: Alternatively, use a stand mixer with a whisk attachment, but be careful not to over-whisk the egg whites.

Step 6: Give the egg yolk mixture a quick stir, then add ⅓ of the meringue. Carefully mix with a silicone spatula, then mix ⅓ again. Pour the mixture into the remaining meringue and gently fold.

Pro tip: When folding the meringue, avoid deflating the batter. This is vital for achieving a soft and fluffy roll cake.

Step 7: Pour the batter onto the prepared pan (photo 3), and level it with a long bent spatula or a dough scraper. Tap the pan on the table a couple of times to release large bubbles.

Step 8: Bring the pan to the middle rack of the oven, and decrease the oven temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown (photo 4).

Pro tip: Check for doneness with a toothpick or by pressing the cake with your finger. It is done if the toothpick comes out dry and the cake springs back.

Step 9: Prepare a long sheet of baking paper, lightly greased with neutral oil (longer than the cake's long side).

Step 10: Take the cake from the oven and tap it once against the table (photo 5) to prevent it from shrinking. Flip it on the prepared parchment paper right away.

Pro tip: While most recipes suggest flipping the cake on a cooling rack lined with parchment, avoid it. There is a risk of leaving its traces on the surface of the roll cake.

Step 11: Peel off the parchment paper from the bottom of the cake (photo 6).

Step 12: To prepare the cake for rolling, follow these steps:

• Use a serrated knife to cut the edges of the cake on both long sides and one short side.
• Use a long, sharp knife to make 4 shallow slits (without cutting deeply) about 1 cm apart on that short end (photo 7).
• Cut off about 1 inch (1.5-2 cm) from the opposite short side (the part where the roll will end) diagonally, away from the cake (photo 8).
• Let the cake cool to room temperature.

Pro tip: There is no need to pre-roll the cake using the above method.

Step 13: To make mascarpone whipped cream, pour cold heavy cream into the bowl of a stand mixer, add cold mascarpone and icing sugar, and whisk until firm.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 14: To assemble the Swiss roll, use a bent spatula and spread the cream evenly onto the cake, leaving the angled cut empty.

Pro tip: For a better visual, apply thicker cream on the short end with the slits and thinner cream closer to the angled cut.

Step 15: Start rolling the cake from the short end with the slits, using parchment paper. Slightly lift the beginning of the roll to create the cake's core, then continue rolling and lifting the paper.

Step 16: Tighten the roll using a metal baking sheet, a long offset spatula, or a cutting board (photo 9).

Pro tip: Watch a video on how to tightly wrap a cake roll.

Step 17: Keep the rolled cake wrapped in parchment paper with the edge facing down (photo 10). Secure the paper with masking tape.

Step 18: Use parchment to treat the ends of the roll cake like a candy wrapper. Refrigerate for an hour.

Step 19: Gently remove the parchment paper from the cake. Using a sharp knife, make a clean cut at both ends of the roll (if needed).

Step 20: Transfer the cake roll to a serving tray. Cut the cake into 1-inch (2.5 cm) slices with a knife warmed in hot water, wiping the blade between each cut.

To serve, sprinkle the top of the cake with icing (powdered) sugar and decorate with mint leaves, raspberries, or any fresh fruit that is in season.

Expert Tips

1. Read more about how to make a cake roll for useful tips and tricks.
2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
3. If the whipping is insufficient or the flour is not mixed well, the dough will not be flexible and will crack.
4. Make sure the cake is slightly cool before spreading the mascarpone whipped cream.
5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator. All you need is the length and width of your baking tray.

Recipe variations

• Cake roll filling: Fill the rolled cake with your favorite filling: buttercream, chocolate or caramel filling, Chantilly cream, cream cheese frosting, chocolate ganache, fresh whipped cream, or simply jam.

• Add-ins: Arrange fresh blueberries, chopped strawberries, mango, or oranges over the cream, and roll the cake as suggested in the recipe.

• Rolling method: Roll the cake at the short end or lengthwise, traditionally "skin" side out or with the "brown layer" facing inwards.

• Decoration: Sprinkle the Swiss roll with powdered sugar, pipe a few whipped cream swirls or creamy buttercream spirals, sprinkle with chocolate shavings, or decorate with fresh fruit.

• Cake batter: Replace about 3 tablespoons (17-20 g) of the cake flour with unsweetened cocoa powder to make a chocolate Swiss roll. Or add 1 teaspoon of lemon powder to the flour mixture for a lemon-scented roll cake.

Storing & freezing

Store vanilla cake roll filled with mascarpone frosting in an airtight container in the refrigerator for up to 2 days.

Can you freeze vanilla Swiss cake? Cover the cake roll with plastic wrap, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C) for 2 months. To thaw, refrigerate overnight.

Swiss roll troubleshooting: how to roll without cracking

Here are a few troubleshooting issues and solutions for a homemade Swiss roll.

Why is Swiss roll rubbery?

Reason: The primary reason for the rubbery roll cake is over-mixing the batter. It leads to gluten development, resulting in a dense, rubbery texture and deflating the air bubbles in whisked meringue.

How to prevent it: Do not over-mix the cake batter. Gently incorporate meringue into the main preparation in a few additions.

Why is the top "layer" stuck to the parchment?

Reasons: There are two possible reasons why the cake layer is stuck to the parchment paper.

• The cake is slightly underbaked, having a wet surface that tends to stick to parchment paper.
• The parchment paper is used with the "wrong" side.

How to prevent it: Follow the recipe's baking time and use parchment paper with the silicone side up. With flipping the cake, this side should go towards the top "layer" of the cake.

To play it safe, lightly grease the parchment paper with flavorless oil. This trick guarantees perfect results.

Why did my Swiss roll crack, and how do you roll it without cracking?

Reasons: The leading causes of a cracked roll cake are:

• Insufficient egg whipping (if whole eggs are used).
• The flour is not mixed well.
• Underbaking or overbaking, including excessive browning of the back of the cake.
• Rolling the cake when it has cooled completely.
• Improper rolling technique.

How to prevent it:

• Whisk the eggs until foamy and whitish (the egg mixture must reach the ribbon stage).
• Add sifted flour and gently mix from the bottom up to create a smooth cake batter.
• Respect the oven temperature and baking time. To prevent the back of the cake from overbaking, use a light-colored jelly pan with a double layer of parchment paper. Plus, add a reusable Teflon sheet to the bottom of the baking pan for a moist, smooth, and wrinkle-free cake base. Also, every oven is different, so you may need to adjust your settings.
• Roll the cake when it is slightly warm, not completely cooled.
• Learn how to roll a cake before you start.

Recipe FAQ

What is the difference between a cake and a Swiss roll?
While both are made with similar ingredients, the key difference lies in the technique. A cake is built from one or more layers sandwiched with cream or jam, whereas a Swiss roll is a thin sponge that is spread with filling and rolled into a spiral.

What are the ingredients for a vanilla Swiss roll?
The sponge uses egg yolks and whites, granulated sugar, salt, vanilla extract, neutral oil, whole milk, cake flour, and baking powder. The filling is a simple mascarpone whipped cream made with heavy cream, mascarpone, and icing sugar.

What do Americans call a Swiss roll?
In the United States, a Swiss roll is known as a jelly roll, and the pan used to bake it is called a jelly roll pan.

What is the sponge called in a Swiss roll?
A Swiss roll can be made with a thin Italian sponge or a Genoise cake, as in European tradition. An Asian-style Swiss roll, like the one in this recipe, uses a light chiffon cake.

Do you roll a Swiss roll hot or cold?
Roll the cake while it is still slightly warm, not completely cooled. Begin rolling from the short edge and use parchment paper to tightly shape it, which helps prevent cracks.

Can you freeze a Swiss roll?
Yes. Most Swiss rolls made with buttercream or whipped cream freeze well for up to 2 months. Cover the roll with cling film, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C).

Love roll cakes? Try these next!

After discovering the best vanilla Swiss roll recipe, explore the perfection of other rolled cakes on the website.

• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Chocolate ganache cake is a rich, triple-layer dessert that layers soft chocolate Genoise sponge soaked in cocoa syrup with silky dark chocolate ganache used as both filling and frosting. It takes about 55 minutes to prepare, plus 35 minutes to bake, making it a showstopping treat for birthdays and special occasions.

What is a chocolate ganache cake?

A chocolate ganache cake is a layer cake defined by its use of ganache, a smooth blend of melted chocolate and warm cream, in place of buttercream or plain frosting.

Because ganache sets as it cools, it gives the cake a dense, fudgy finish and an intense chocolate flavor rather than a light, sugary one.

This makes it a favorite for chocolate lovers who want depth over sweetness, and it can be dressed up for celebrations or kept simple for everyday baking.

Why you'll love this recipe

• Deeply chocolatey: a cocoa Genoise sponge and two-ingredient dark chocolate ganache deliver a rich, not-too-sweet flavor chocolate lovers crave.
• Bakery-worthy but simple: a short list of everyday ingredients comes together into an impressive triple-layer cake.
• Make-ahead friendly: the sponge and ganache can be prepared in advance and assembled the next day, so it is easy to fit into a busy schedule.
• Endlessly adaptable: swap the dark chocolate for milk or white to create your own ganache cake variation.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature. Bring them to the counter about an hour before you start. You can also immerse eggs in shells in warm water for a few minutes.
• Granulated sugar
• All-purpose flour: You can omit the flour mixed with cornstarch and use cake flour instead.
• Cornstarch lightens the gluten in all-purpose flour, improving the cake's texture.
• Unsweetened cocoa powder: Opt for Dutch-process cocoa for the darker, more bittersweet experience.
• Unsalted butter
• Dark chocolate with a cocoa content of 70%. The taste of the ganache depends mainly on the quality of the chocolate. I highly recommend selecting top-quality chocolate bars or chocolate callets (for example, Callebaut chocolate chips). But avoid your favorite chocolate chips used for baking.
• Heavy cream or heavy whipping cream with at least 30% fat content.

How to make a chocolate ganache cake

Step 1: To make a chocolate sponge cake, preheat the oven to 355°F (180°C). Grease an 8-inch (20 cm) pan with softened butter and a pastry brush.

Pro tip: Consult the chocolate Genoise recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2: Sprinkle the buttered tin with a tablespoon of flour and gently shake and tilt the pan. Tap the pan against the sink upside down to remove any excess flour.

Pro tip: Alternatively, brush the baking tin with softened butter or use cooking spray, then line the bottom and sides of the pan with parchment paper.

Step 3: In a large mixing bowl, sift flour, cornstarch, and cocoa powder a couple of times. Then, in a heatproof bowl or the bowl of a stand mixer, beat eggs with sugar with a hand whisk until frothy (photo 1).

Step 4: Bring the bowl over a water bath (bain-marie) and warm the mixture to 104°F (40°C), whisking constantly.

Step 5: Remove the bowl from the heat and whisk the eggs and sugar with a stand mixer or an electric hand mixer for 10 minutes (longer if using an electric mixer). The mixture will whiten, triple in volume, and reach the ribbon stage (photo 2).

Step 6: Sift the flour and cocoa mixture over the bowl in a few additions, then gently fold in with a rubber spatula. 

Step 7: Pour the cake batter into the prepared baking pan (photo 3) and bake for 30-35 minutes. 

Step 8: Remove the cake from the oven and let it cool in the pan for 10 minutes (photo 4). Then invert the pan and let the cake slide onto a cooling rack. Let it cool down completely.

Step 9: To make sugar syrup, pour water and sugar into a saucepan and bring it to a boil. Remove the pot from the heat, add the cocoa powder, and whisk until well combined. Let it cool.

Step 10: To make chocolate ganache, chop the dark chocolate bar (or use chocolate callets) and place it in a bowl. Alternatively, use a food processor to crush the chocolate.

Step 11: Pour heavy cream into a small saucepan and bring it to a medium heat, stirring with a hand whisk. Warm the cream to 176°F (80°C), then pour half over the chocolate (photo 5). 

Step 12: With a wooden spoon, mix the chocolate with the cream gently from the center to the edges. Then add the remaining hot cream and stir until shiny and smooth (photo 6). 

Step 13: Leave to cool slightly, stirring occasionally, or film it in contact and let it set at room temperature. The ganache has to reach the spreadable stage.

Pro tip: You can film the ganache on contact and set it aside in the fridge. But make sure to stir it each 5 minutes, and don't miss the right consistency to assemble the cake.

Step 14: To assemble the cake, slice the cooled cake into three layers using a serrated knife or a cake leveler. Place the bottom layer onto a cake board, parchment, or serving plate, and soak it with the sugar syrup using a silicone or pastry brush. Then, spread a ⅖-inch (1 cm) layer of ganache (photo 7).

Pro tip: It takes about 6.4 oz. (180 g) of chocolate ganache for each layer.

Step 15: Repeat this process with the second layer, soak it in syrup, and cover it completely with ganache. Finally, place the third layer on top to complete the cake; no need to soak (photo 8).

Step 16: Use an offset spatula to frost the sides and top of the cake with the remaining ganache. Let the cake cool to room temperature to set the ganache.

How to make chocolate ganache

To make chocolate ganache, chop 12.4 oz. (350 g) of 70% dark chocolate and place it in a bowl. Heat 1 ½ cups (355 g) of heavy cream to 176°F (80°C), then pour half over the chocolate and stir gently from the center outward.

Add the remaining hot cream and stir until the ganache is shiny and smooth. Let it cool, stirring occasionally, until it reaches a spreadable consistency. The quality of the finished ganache depends mostly on the quality of the chocolate used.

Expert Tips

1. Refer to the chocolate Genoise cake recipe for more tips and tricks.
2. To slice the cake, warm the knife with hot water, dry it thoroughly, then cut the cake slices, cleaning the knife between each cut.
3. Make-ahead option: Make the sponge cake in the evening and store it covered with plastic film at room temperature. Make the ganache filling and assemble the cake the next day.

Recipe variations

• Experiment with different varieties such as milk, white, and a blend of dark and milk chocolate to create a delicious chocolate cake.

• Consider another decadent option: a double-layer cake with a luscious chocolate ganache filling, rather than three cake layers.

Storing & freezing

Store chocolate ganache cake under a glass dome at cool room temperature for up to 2-3 days and in the refrigerator for up to 4-5 days.

Freeze the cake for up to 3 months. Let the ganache set at room temperature for a few hours, then refrigerate for about an hour. Then, cover the cake with plastic wrap and aluminum foil before placing it in the freezer.

To thaw, bring the cake to the counter for a few hours.

Recipe FAQ

What is a chocolate ganache cake made of?
Chocolate ganache cake is made with soft layers of chocolate sponge generously filled and frosted with rich chocolate ganache.

Does a chocolate ganache cake need to be refrigerated?
Chocolate ganache cake can be stored at cool room temperature for a couple of days. To extend its storage life to 4-5 days, it must be refrigerated.

How long will a chocolate ganache cake last?
Chocolate ganache cake can be stored for 2-3 days at cool room temperature, 4-5 days in the refrigerator, or up to 3 months in the freezer.

Can you freeze a chocolate cake with ganache icing?
You can freeze a chocolate cake with ganache icing for up to 3 months. First, allow the ganache to set at room temperature for a few hours, then in the fridge for about an hour. Finally, wrap the cake with plastic film and aluminum foil before freezing.

Can you make a chocolate ganache cake ahead of time?
Yes. Bake the chocolate sponge a day in advance, wrap it, and keep it at room temperature; then make the ganache and assemble the cake the next day. Assembled, it holds well for 2-3 days at cool room temperature or up to 4-5 days refrigerated.

Why is my chocolate ganache not smooth?
Grainy or lumpy ganache usually means the cream was not hot enough to melt the chocolate fully or the two were stirred too soon. Warm the cream to 176°F (80°C), let it sit on the chopped chocolate for a minute, then stir gently from the center outward until glossy. If it still looks split, add a splash of warm cream and stir to bring it back together.

Love chocolate cakes? Try these next!

If you like chocolate cake with ganache frosting, you will also enjoy other chocolate cakes, from a simple chocolate cake to a more elaborate one.

• French Chocolate Cake
• Royal Chocolate Cake
• Fondant Au Chocolat
• French Chocolate Fondant Cake
• Moelleux au Chocolat

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.