Roll Cake with Cream Cheese Filling

Why You’ll Love This Recipe

I love how this cake rolls up so beautifully, creating those picture-perfect spirals with every slice. It’s surprisingly easy to make, and the texture is soft, moist, and never dry. The cream cheese filling is smooth, sweet, and tangy, making each bite melt in my mouth. This is one of those desserts that’s ideal for holidays, birthdays, or anytime I want to impress with a homemade treat that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 cup (125 g) flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 3 large eggs

• 1/2 cup (100 g) brown sugar

• 1/4 cup (50 g) white sugar

• 1/4 cup (60 ml) vegetable oil

• 1.5 cups (150 g) grated carrots

• 1 teaspoon vanilla extract

For the cream cheese filling:

• 200 g cream cheese, softened

• 1/4 cup (60 g) butter, softened

• 1 cup (120 g) powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Prepare the oven and pan

• I preheat the oven to 350°F (180°C).

• I line a 10×12 inch (25×38 cm) sheet pan or rectangular baking pan with parchment paper and lightly grease it.

2. Mix the dry ingredients

• In a bowl, I combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I set it aside.

3. Prepare the wet ingredients

• In a large mixing bowl, I beat the eggs, brown sugar, and white sugar until fluffy.

• I add the vegetable oil and vanilla extract and beat again until combined.

• I stir in the grated carrots using a spatula.

4. Combine the batter

• I slowly add the dry ingredients to the wet mixture and gently fold until just combined.

• I pour the batter into the prepared pan and spread it evenly.

5. Bake the cake

• I bake for 12–15 minutes or until the top springs back when lightly touched.

6. Roll the cake

• While the cake is still warm, I place a clean kitchen towel sprinkled with powdered sugar on top.

• I flip the cake onto the towel, peel off the parchment paper, and roll it up gently starting from the short side.

• I let it cool completely in the rolled-up shape.

7. Prepare the cream cheese filling

• I beat the cream cheese and softened butter until smooth and creamy.

• I add the powdered sugar and vanilla, then beat again until fully combined.

8. Fill and roll

• Once the cake is cool, I carefully unroll it.

• I spread the cream cheese filling evenly across the surface.

• I roll it back up (without the towel) as tightly as possible without breaking it.

9. Chill and serve

• I wrap the cake in plastic wrap and refrigerate it for at least 1 hour to set.

• When ready to serve, I slice and plate each piece.

Servings and timing

This roll cake makes 8–10 slices. It takes about 20 minutes to prep, 15 minutes to bake, and at least 1 hour to chill. It’s a great dessert to make ahead for a stress-free finish to any meal.

Variations

When I want to change it up, I add crushed walnuts or pecans to the batter for a bit of crunch. I’ve also folded a bit of orange zest into the filling for a citrusy lift. And if I want a lighter version, I reduce the sugar slightly or use a whipped Greek yogurt frosting instead of the full cream cheese filling.

Storage/Reheating

I store the cake tightly wrapped in the refrigerator for up to 4 days. It stays moist and easy to slice. I don’t reheat it—it’s best served chilled or at room temperature. If I want to freeze it, I wrap the roll tightly in plastic and foil and freeze for up to 2 months. I thaw it in the fridge overnight before serving.

FAQs

Can I make this ahead of time?

Yes! I often prepare it a day in advance. It slices even better after a night in the fridge.

How do I keep the cake from cracking?

Rolling the cake while it’s warm and letting it cool completely in the rolled-up shape prevents cracking when I fill it later.

Can I substitute the carrots?

I prefer carrots for the moisture and natural sweetness, but finely grated zucchini works too. I just make sure to squeeze out excess liquid.

What’s the best way to spread the filling?

I use an offset spatula to spread the cream evenly to the edges for a balanced roll.

Can I dust the top with powdered sugar?

Absolutely. A light dusting just before serving adds a pretty finish and a touch of sweetness.

Conclusion

This Roll Cake with Cream Cheese Filling is one of my favorite make-ahead desserts. I love the soft spiced sponge, rich filling, and the beautiful spiral in every slice. Whether I’m serving it during the holidays or just craving something classic and comforting, it’s a reliable go-to that always brings compliments—and empty plates.