Caramel Swirl Birthday Cake Roll

 

 

Caramel Swirl Birthday Cake Roll

Celebrate any occasion with this show-stopping Caramel Swirl Birthday Cake Roll! A light and fluffy cake rolled up with a deliciously sweet caramel filling and topped with whipped cream. It’s the perfect balance of flavors and textures that’s sure to wow your guests.

Ingredients:

For the Cake:

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

4 large eggs

1 tsp vanilla extract

1/4 cup water

For the Caramel Filling:

1/2 cup unsalted butter

1/2 cup packed brown sugar

1/4 cup heavy cream

1/4 tsp salt

1 tsp vanilla extract

For the Whipped Cream:

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

For Garnish:

Caramel sauce (for drizzling)

Sprinkles (optional, for decoration)

Instructions:

Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper. In a bowl, sift together flour, baking powder, and salt. Set aside. In a separate large bowl, beat eggs and sugar until thick and pale. Add vanilla extract and water, mixing until smooth. Gradually add the dry ingredients and fold gently to combine.

 

Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Once baked, remove from the oven and immediately invert onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel and let it cool completely.

 

Make the Caramel Filling:

In a saucepan, melt the butter over medium heat. Stir in brown sugar, heavy cream, and salt, bringing it to a simmer. Let it cook for 3-4 minutes, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract. Let the caramel cool to room temperature.

 

Prepare the Whipped Cream:

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.

 

Assemble the Cake Roll:

Once the cake has cooled, carefully unroll it and spread a thin layer of caramel filling over the cake. Top with a generous layer of whipped cream. Gently re-roll the cake, making sure it’s tight but not too tight to avoid cracking.

 

Garnish and Serve:

Transfer the rolled cake to a serving platter. Drizzle with additional caramel sauce and sprinkle with festive decorations or sprinkles, if desired.

 

Serve and Enjoy:

Slice, serve, and enjoy the sweet, caramel-filled goodness!

Tip: Make sure the caramel is completely cooled before spreading on the cake to prevent it from melting the whipped cream.