Vanilla Cake Roll with Nutella Cream

5 from 6 votes

Vanilla Cake Roll with Nutella Cream

If you’re looking for a dessert that says celebration, a Vanilla Cake Roll with Nutella Cream is it. This dessert is as delicious and indulgent as it is beautiful.

Prep Time45

Cook Time10

Total Time55

Course: Dessert

Keyword: cake, cake roll, Christmas, holiday desserts, party and entertaining, special occasion

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

15x10x1-inch Jelly Roll Pan
Parchment Paper
Mixing Bowl
Stand or Handheld Mixer

Ingredients

For the cake:

Nonstick Cooking Spray
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
3 Eggs
1 cup Sugar
1/3 cup Water, room temperature
2 teaspoons Pure Vanilla Extract
Powdered Sugar, for dusting

For the filling:

6 ounces Cream Cheese, softened to room temperature (be sure to use block cream cheese)
1/4 cup Heavy / Whipping Cream
1/2 cup Powdered Sugar, plus more for dusting
1/2 cup Nutella (this is slightly less than a 7.7-oz jar)
2 Tablespoons Unsweetened Cocoa Powder

Instructions

Preheat oven to 350°F / 177°C.
Spray a 15x10x1-inch jelly roll pan generously with nonstick cooking spray. Line it with parchment paper (trim to fit) and spray paper with nonstick cooking spray. (This will help it to release easily after baking).
Make cake: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Using a handheld mixer or standing mixer (with the whisk attachment) beat eggs on high speed until very pale and creamy, 5 to 6 minutes.
Reduce mixer speed to low-medium and slowly add sugar with the mixer running. Once the sugar is fully incorporated, slowly add water and then vanilla and continue mixing until smooth.
Gradually add dry ingredients, mixing just until batter is smooth. Pour into prepared pan. Tap the pan lightly on the counter to help remove any bubbles.
Bake just until the edges are light golden and the center springs back gently when pressed, 13 to 15 minutes.
Immediately after baking, run a knife around the edges of the cake to loosen it.
While the cake is still warm, carefully lift the parchment paper and cake out and transfer to a flat surface. Slowly roll cake and parchment paper up from the short end. (I like to use a dishtowel to protect my hand from the hot cake as I roll.)
Transfer rolled cake to a wire rack and let cool completely (at least 30 minutes).
Make filling: While cake cools make filling by using a handheld mixer or standing mixer to beat cream cheese and heavy cream on high until light and fluffy, 3 to 4 minutes. Add 1/2 cup powdered sugar, Nutella, and cocoa powder. Start the mixer on low and slowly increase speed, beating until the filling is light and fluffy. The filling should be thick and spreadable. Refrigerate for 10 to 15 minutes (this step is important because it will help the filling to hold its shape while rolling the cake).
Set cooled cake out on a flat surface and gently unroll it. Spread filling over the cake, leaving a 1/2-inch border on all sides.
Carefully roll the cake back up to enclose the filling, removing the parchment paper as you go.
Wrap the cake roll in plastic wrap and refrigerate for at least three hours (and up to a day).
When you're ready to serve, slice a small piece of each of the ends (this makes it look nice and clean for serving). Lightly dust with powdered sugar.
Slice and serve!

Notes

Sponge cake recipe adapted from Betty Crocker

Nutrition