I’ve been “cluttering” the blog with roll cakes lately. 😁 I don’t know why I avoided them for so long, because they’re surprisingly easy to make, the flavor combinations are practically endless, and (very important) they look great on Instagram.
Since I’ve declared myself a caramel fan, #norecipewithoutcaramel, it was only a matter of time before I made a caramel roll cake. And not just any roll cake: this one has a cocoa sponge, a silky mascarpone cream and caramel both in the filling and on top.
The result is a dessert with a deep caramel flavor, balanced by enough cocoa and mascarpone that it never gets overly sweet. Well… that depends on how much caramel sauce you drizzle over the top. 😁
Why You’ll Love This Caramel Roll Cake
If you love caramel desserts, you’ll most likely love this recipe. It looks fancier than it is to make.
- Big caramel flavor. The cream has caramel mixed right in, and the roll is finished with caramel sauce on top. Here, caramel is much more than a decoration.
- The cocoa sponge balances the sweet cream. It’s light, fluffy and flexible enough to roll without cracking.
- Mascarpone makes the cream smoother and more velvety. Combined with caramel, you get a rich, creamy filling that never feels heavy.
- It’s a make-ahead dessert. In fact, it gets better after a few hours in the fridge. I like to make it the day before, especially when I’m serving friends.
- It’s a showstopper. They say we eat with our eyes first. 😁 This cocoa roll cake with mascarpone cream and caramel sauce on top is hard to ignore on the table.
Tips for the Perfect Caramel Mascarpone Roll Cake
Don’t overbake the sponge. If it dries out, it will be harder to roll and may crack. It should stay soft and flexible.
Roll the sponge while it’s still warm. Right after baking, roll it up with the parchment paper and let it cool in that shape. It will hold its form and unroll much more easily when it’s time to fill it.
Let the caramel cream cool completely before adding the mascarpone. If it’s too warm, the mascarpone will soften and the filling won’t be thick enough to spread and roll.
Don’t spread the filling all the way to the edges. Leave a small border at the end where you start rolling. The cream shifts as you roll, and you don’t want it squeezing out.
Don’t skip the caramel sauce. I know, there’s already caramel in the cream. 😁 But the sauce on top adds extra flavor and makes the roll look far more impressive.
Be careful not to burn the caramel. You want a beautiful golden color, not a very dark one. Burnt caramel tastes bitter and can ruin the whole dessert.
Chill the roll for a few hours before serving. Ideally, make it a day ahead. The cream sets and the sponge becomes even more tender.
Use a sharp knife for clean slices. For neat edges, dip the blade in hot water and wipe it dry before every cut.
You can leave out the whiskey cream liqueur if you’d rather avoid alcohol. It isn’t essential to the recipe.
And one last thing: don’t worry if your roll cake doesn’t look perfect the first time. It’s going to end up covered in caramel sauce anyway. 😁
Caramel Roll Cake FAQ
Can I make this roll cake without cocoa?
Yes, but you’ll end up with a different dessert. The cocoa sponge balances the sweetness of the caramel really well, and in my opinion it’s worth keeping.
Can I make it without the whiskey cream liqueur?
Yes. It’s optional and can be left out without affecting the structure of the roll cake.
Why does my sponge crack when I roll it?
Most often it has been baked too long and dried out. It’s also important to roll it while it’s still flexible, right after baking, and let it cool in the rolled shape.
How long does this roll cake keep in the fridge?
For the best texture and flavor, I’d enjoy it within the first few days. Store it covered in the refrigerator.
More Roll Cake Recipes
Since we’re on the subject of roll cakes, I’ve tried a few other combinations that are worth adding to your dessert list. 😊
If you’re a chocolate lover, try the Snickers Swiss Roll with Salted Caramel and Chocolate, made with a cocoa sponge, cream cheese filling, salted caramel, peanuts and chocolate glaze.
For something fresher, the Vanilla Cream and Orange Jelly Roll Cake pairs a smooth vanilla cream with a light, tangy orange jelly.
And if you love cozy fall and holiday flavors, don’t miss the Gingerbread Roll Cake.
Caramel Mascarpone Roll Cake – Easy Recipe with Cocoa Sponge
12
slices45
minutes40
minutes380
kcalCaramel mascarpone roll cake with a fluffy cocoa sponge, silky mascarpone cream swirled with caramel, and a luscious caramel sauce on top. A creamy, flavorful dessert that caramel lovers will adore.
Ingredients
- For the sponge
5 eggs
5 tablespoons sugar
3 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
3 tablespoons vegetable oil
a few drops of vanilla extract
1 tablespoon whiskey cream liqueur, optional
1 tablespoon powdered sugar
- For the caramel cream
200 g granulated sugar
350 ml milk
2 tablespoons cornstarch
250 g mascarpone
- For the caramel sauce
250 g granulated sugar
200 ml heavy whipping cream
20 g butter
Directions
- Sponge
- Separate the eggs. Whip the egg whites until foamy, then gradually add the sugar and keep mixing until you get a stiff meringue.
- Fold in the egg yolks, oil and vanilla extract.
- Sift in the flour and cocoa powder and gently fold them in with a spatula.
- If using, add the whiskey cream liqueur and mix until combined.
- Spread the batter into a 30 x 40 cm (12 x 16 in) baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 10-12 minutes.
- Once baked, let the sponge rest in the pan for 2 minutes, then dust the entire surface with powdered sugar.
- Transfer the sponge, together with the parchment paper, onto a clean kitchen towel and roll it up tightly in the towel. You can roll it from either the short or the long side; for this roll cake, rolling from the long side is recommended. Leave it wrapped until completely cool.
- Caramel cream
- Caramelize the sugar in a saucepan over low heat, being careful not to burn it.
- Meanwhile, whisk the milk with the cornstarch and warm it gently.
- Gradually pour the milk over the caramelized sugar, whisking vigorously until the mixture thickens to a cream-like consistency.
- Transfer the cream to a bowl, cover it with plastic wrap (pressed onto the surface) and refrigerate until completely cool.
- Add the mascarpone to the cold cream and mix briefly, just until smooth.
- Caramel sauce
- Caramelize the sugar in a saucepan over low heat.
- Meanwhile, warm the heavy cream.
- Add the butter and the warm cream to the caramelized sugar and stir quickly until smooth.
- Let the sauce simmer for about 5 minutes, then remove it from the heat and let it cool slightly.
- When the sauce is warm but not hot, blend it with an immersion blender for a smooth, even color.
- Assembly
- Carefully unroll the cooled sponge and spread the caramel mascarpone cream in an even layer.
- Roll it up tightly and wrap it in plastic wrap.
- Refrigerate for a few hours, ideally overnight.
- Just before serving, drizzle the caramel sauce on top.
- Slice and serve.
Notes
- The calorie count is an estimate based on standard nutritional values for the ingredients.
- Prep and cook times cover active work only. The cake needs about 1 hour to cool and the caramel cream 1-2 hours in the fridge. Once assembled, the roll should chill for at least 4 hours, ideally overnight, so it sets and slices cleanly. Add the caramel sauce just before serving.
