18 Delicious Jelly Roll Recipes Sweet

Zesty, sweet, and utterly irresistible, jelly rolls are the perfect treat to brighten any day! Whether you’re a seasoned baker or just starting out, our roundup of 18 Delicious Jelly Roll Recipes promises something for everyone. From classic flavors to innovative twists, these recipes are sure to inspire your next baking adventure. So, preheat your oven and let’s roll into the sweet world of jelly rolls together!

Classic Vanilla Jelly Roll

Dive into the world of baking with this Classic Vanilla Jelly Roll—soft, fluffy, and irresistibly sweet. Perfect for any occasion, it’s a showstopper that’s easier to make than you think.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup confectioners’ sugar, for dusting
• 1 cup raspberry jam, seedless

Instructions

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes, or until thick and pale. Tip: The mixture should ribbon when lifted.
4. Gently fold in the vanilla extract and the dry ingredients into the egg mixture, being careful not to deflate the batter.
5. Spread the batter evenly into the prepared pan. Tip: Use an offset spatula for a smooth, even layer.
6. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7. Immediately dust the top with confectioners’ sugar and invert onto a clean kitchen towel. Peel off the parchment paper.
8. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack.
9. Unroll the cake, spread evenly with raspberry jam, and re-roll without the towel. Tip: For a tighter roll, use the towel to guide the cake.
10. Dust with more confectioners’ sugar before serving.

Yield a jelly roll with a light, airy texture and a perfect balance of sweetness from the jam. Serve slices with a dollop of whipped cream for an extra indulgent treat.

Chocolate Swirl Jelly Roll

Whip up a storm in your kitchen with this decadent Chocolate Swirl Jelly Roll—**bold flavors**, **smooth textures**, and a **show-stopping swirl** that’s easier than it looks.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup clarified butter, melted and cooled
• 1 cup raspberry jelly, seedless
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and sea salt.
3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes until pale and thickened. Tip: The mixture should ribbon when lifted.
4. Gently fold in vanilla extract and clarified butter into the egg mixture.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing deflates the batter.
6. Spread batter evenly into the prepared pan. Bake for 12-15 minutes until the cake springs back when lightly touched.
7. While warm, invert the cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment.
8. Starting from the short end, roll the cake with the towel inside. Cool completely on a wire rack. Tip: Rolling while warm prevents cracking.
9. Unroll the cooled cake, spread evenly with raspberry jelly, then re-roll without the towel.
10. Dust with powdered sugar before serving.

Marvel at the perfect swirl of chocolate and jelly in every slice. Serve with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Strawberry Jam Jelly Roll

Make your taste buds dance with this Strawberry Jam Jelly Roll—soft, fluffy, and bursting with sweet strawberry goodness. Perfect for impressing at brunch or satisfying your sweet tooth any time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup clarified butter, melted and cooled
• 1/2 cup high-quality strawberry jam
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when lifted.
4. Gently fold in the vanilla extract and clarified butter into the egg mixture.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can deflate the batter.
6. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7. While still warm, dust the top with powdered sugar and invert onto a clean kitchen towel. Carefully peel off the parchment paper.
8. Spread the strawberry jam evenly over the cake, leaving a 1-inch border. Tip: Warm the jam slightly for easier spreading.
9. Starting from the short end, roll the cake tightly using the towel as a guide. Transfer to a serving platter, seam side down.
10. Dust with more powdered sugar before serving. Slice and enjoy the perfect balance of fluffy cake and sweet, tangy jam.

Present this jelly roll as a stunning centerpiece at your next gathering, or enjoy a slice with your morning coffee for a decadent start to the day.

Lemon Curd Jelly Roll

Unleash a burst of citrusy sunshine with this Lemon Curd Jelly Roll—**bold**, **bright**, and **unforgettably tangy**. Perfect for summer picnics or a zesty dessert twist.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tbsp lemon zest, finely grated
• 1/4 cup whole milk
• 1/2 cup homemade lemon curd
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted flour, baking powder, and kosher salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until pale and thickened, about 5 minutes.
4. Gently fold in lemon zest and whole milk until just combined.
5. Gradually add the dry ingredients to the wet, folding gently to maintain the batter’s airiness.
6. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, until the cake springs back when lightly touched.
7. While warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully flip it onto a flat surface.
8. Peel off the parchment paper. Starting from the short end, roll the cake with the towel inside. Let cool completely on a wire rack.
9. Unroll the cooled cake, spread lemon curd evenly over the surface, leaving a 1-inch border. Re-roll tightly without the towel.
10. Chill in the refrigerator for at least 1 hour before serving to set the shape.

Here’s the deal: this jelly roll boasts a **cloud-like sponge** hugging a **luscious, tangy lemon curd**. Slice it thick for a show-stopping dessert or enjoy thin slivers with afternoon tea.

Raspberry Cream Jelly Roll

Here’s how to whip up a show-stopping Raspberry Cream Jelly Roll that’s as Insta-worthy as it is delicious. Hit the kitchen and let’s roll!

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup whole milk
• 1 cup fresh raspberries, pureed
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, brushing lightly with melted butter.
2. In a bowl, whisk together sifted flour, baking powder, and sea salt. Set aside.
3. Using a stand mixer, beat eggs on high for 5 minutes until pale and thickened. Gradually add granulated sugar, then vanilla.
4. Gently fold in dry ingredients, then milk, until just combined. Pour batter into prepared pan, spreading evenly.
5. Bake for 12-15 minutes until cake springs back when touched. Tip: Work quickly for the next steps to prevent cracking.
6. Dust a clean kitchen towel with powdered sugar. Invert warm cake onto towel, peeling off parchment. Roll cake and towel together from the short end. Cool completely.
7. Whip heavy cream and powdered sugar to stiff peaks. Unroll cake, spread with raspberry puree, then whipped cream. Re-roll without towel.
8. Chill for at least 1 hour before serving. Tip: Use a serrated knife for clean slices.

Outrageously light and fruity, this jelly roll boasts a velvety cream filling and tangy raspberry swirl. Serve chilled with extra berries for a pop of color.

Blueberry Bliss Jelly Roll

Yield to the allure of summer with this **Blueberry Bliss Jelly Roll**—a swirl of fluffy sponge and vibrant blueberry filling that’s as Instagrammable as it is irresistible.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup whole milk, room temperature
• 1 cup fresh blueberries, macerated with 2 tbsp granulated sugar
• 1 tbsp clarified butter, for greasing
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly with clarified butter.
2. In a medium bowl, whisk together sifted flour, baking powder, and sea salt until fully combined.
3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes, until pale and thickened. Tip: The mixture should ribbon when lifted.
4. Gently fold in vanilla extract and whole milk with a spatula, then gradually incorporate the dry ingredients until just combined.
5. Pour batter into prepared pan, spreading evenly with an offset spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched.
6. While warm, invert the cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper.
7. Starting from the short end, roll the cake with the towel inside. Cool completely on a wire rack, seam side down.
8. Unroll the cooled cake, spread the macerated blueberries evenly, then re-roll without the towel. Chill for 1 hour before serving.

Fluffy meets fruity in every slice—this jelly roll boasts a tender crumb and a burst of blueberry goodness. Serve chilled with a dollop of whipped cream or as a stunning centerpiece at your next brunch.

Pumpkin Spice Jelly Roll

Just when you thought pumpkin spice couldn’t get any better, here comes a jelly roll that’s all about that autumnal vibe. Roll into fall with this creamy, spiced masterpiece that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp pure vanilla extract
• 1/4 cup powdered sugar, for dusting
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking powder, cinnamon, ginger, nutmeg, and cloves until well combined.
3. In a large bowl, beat the eggs and granulated sugar on high speed for 4 minutes, or until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract until just combined.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
6. Spread the batter evenly into the prepared pan, using a spatula to smooth the top.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
8. While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Let cool completely on a wire rack.
10. In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
11. Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and re-roll without the towel.
12. Chill the jelly roll in the refrigerator for at least 1 hour before serving to set the filling.

Unleash a slice of this pumpkin spice jelly roll to reveal a swirl of fluffy cake and spiced cream. Perfect for pairing with a hot cup of coffee or as a show-stopping dessert at your next gathering.

Cinnamon Apple Jelly Roll

Fancy a dessert that’s as fun to make as it is to eat? This Cinnamon Apple Jelly Roll combines the warmth of cinnamon with the sweet tang of apples, all rolled up in a fluffy sponge. Perfect for any season, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup whole milk
• 1 cup apple jelly
• 2 tbsp ground cinnamon
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with clarified butter and line it with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when the beaters are lifted.
4. Gently fold in the vanilla extract and whole milk into the egg mixture, followed by the dry ingredients, until just combined.
5. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with cinnamon. Peel off the parchment paper.
7. Spread the apple jelly evenly over the cake, then sprinkle with ground cinnamon. Tip: Leave a 1-inch border around the edges to prevent spillage when rolling.
8. Starting from the short end, use the towel to help roll the cake tightly into a log. Tip: Roll slowly and evenly to avoid cracks.
9. Let the roll cool completely on a wire rack, seam side down, before slicing.

Rich in flavor with a soft, spongy texture, this Cinnamon Apple Jelly Roll is a delightful treat. Serve it dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent dessert.

Peach Preserves Jelly Roll

Bold flavors meet in this Peach Preserves Jelly Roll, where sweet, tangy peach preserves swirl into a light, fluffy sponge cake. Perfect for summer picnics or a fancy brunch, this roll is a showstopper.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup peach preserves
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add sugar, then vanilla, beating until fully incorporated.
4. Gently fold flour mixture into egg mixture with a spatula, being careful not to deflate the batter.
5. Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when lightly touched.
6. While cake is still warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake, then flip it onto a flat surface. Carefully peel off parchment paper.
7. Spread peach preserves evenly over the cake, leaving a 1-inch border on all sides. Starting from a short end, tightly roll the cake using the towel to help. Transfer to a serving platter, seam side down.
8. Let cool completely before slicing. Dust with additional powdered sugar before serving.

Unbelievably soft and airy, this jelly roll boasts a perfect balance of sweet cake and fruity preserves. Serve slices with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Vanilla Jelly Roll

Transform your dessert game with this Cherry Vanilla Jelly Roll—**light, airy, and bursting with flavor**.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup powdered sugar, for dusting
• 1 cup cherry jam, seedless
• 1 cup heavy cream, whipped to stiff peaks

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar on high speed until thick and pale, about 5 minutes. Fold in vanilla extract.
4. Gently fold the dry ingredients into the egg mixture in three additions, ensuring not to deflate the batter.
5. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. While warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake and flip it onto a flat surface. Carefully peel off the parchment paper.
7. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack, about 1 hour.
8. Unroll the cake gently. Spread cherry jam evenly over the surface, followed by whipped cream.
9. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.

Just slice into this beauty to reveal swirls of cherry and cream—**perfect with a dusting of powdered sugar or a dollop of extra whipped cream on the side**.

Coconut Lime Jelly Roll

Transform your dessert game with this zesty, tropical twist on a classic jelly roll. **TikTok**-worthy and bursting with flavor, it’s a showstopper that’s surprisingly simple to master.

Ingredients

• 1 cup cake flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup clarified butter, melted and cooled
• 1/2 cup coconut cream
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• 1/2 cup shredded coconut, toasted
• 1 cup whipped cream, stabilized

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on all sides.
2. In a medium bowl, whisk together sifted cake flour, baking powder, and sea salt until fully combined.
3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes, or until pale and thickened. Tip: The mixture should ribbon when lifted.
4. Gently fold in vanilla extract and clarified butter into the egg mixture, taking care not to deflate the batter.
5. Sprinkle the flour mixture over the wet ingredients and fold until just combined. Spread evenly into the prepared pan.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Tip: Avoid overbaking to prevent cracking when rolled.
7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from the short end, roll the cake and towel together into a log. Cool completely on a wire rack, seam side down.
9. In a small bowl, whisk together coconut cream, lime juice, and zest until smooth. Unroll the cake, spread the filling evenly, then reroll without the towel.
10. Frost the outside with stabilized whipped cream and garnish with toasted shredded coconut. Tip: For clean slices, chill for 1 hour before serving.

Outrageously moist with a tangy lime kick, this jelly roll is a textural dream—creamy, fluffy, and crunchy. Serve chilled with a drizzle of coconut syrup for an extra decadent touch.

Matcha Green Tea Jelly Roll

Bold flavors meet eye-catching aesthetics in this Matcha Green Tea Jelly Roll. Perfect for those who crave a dessert that’s as Instagrammable as it is delicious.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 tsp matcha green tea powder, culinary grade
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup whole milk, at room temperature
• 1/4 cup clarified butter, melted and cooled
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted cake flour and matcha powder until fully incorporated.
3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes, until pale and thickened.
4. Gently fold in the flour mixture in three additions, being careful not to deflate the eggs.
5. Stream in milk and clarified butter, folding just until the batter is smooth and homogenous.
6. Pour batter into prepared pan, spreading evenly with an offset spatula. Tap pan lightly to remove air bubbles.
7. Bake for 10-12 minutes, until the cake springs back when lightly touched. Tip: Avoid overbaking to keep the cake flexible for rolling.
8. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
9. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack.
10. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
11. Unroll the cooled cake, spread whipped cream evenly over the surface, leaving a 1-inch border.
12. Re-roll the cake tightly without the towel. Wrap in plastic and refrigerate for at least 1 hour before serving. Tip: For clean slices, use a serrated knife dipped in hot water.

Kick your dessert game up a notch with this Matcha Green Tea Jelly Roll. Its velvety cream filling and vibrant green hue make it a showstopper at any gathering. Serve with a dusting of matcha powder for an extra pop of color and flavor.

Red Velvet Jelly Roll

Transform your dessert game with this show-stopping Red Velvet Jelly Roll—moist, vibrant, and irresistibly creamy.

Ingredients

• 1 cup cake flour, sifted
• 1 tbsp Dutch-process cocoa powder
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 tbsp distilled white vinegar
• 1 tsp pure vanilla extract
• 1 oz red food coloring
• 1/4 cup clarified butter, melted and cooled
• 8 oz cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 1/2 cup heavy whipping cream

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together sifted cake flour, cocoa powder, baking powder, and sea salt.
3. In a large bowl, beat eggs and granulated sugar on high speed until pale and thickened, about 5 minutes.
4. Gently fold in vinegar, vanilla extract, and red food coloring until fully incorporated.
5. Gradually fold dry ingredients into wet ingredients, then drizzle in clarified butter, folding until just combined.
6. Pour batter into prepared pan, spreading evenly with an offset spatula. Bake for 12-15 minutes, until cake springs back when touched.
7. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
8. Starting from a short end, roll cake and towel together into a log. Cool completely on a wire rack, seam side down.
9. For the filling, beat cream cheese and powdered sugar until smooth. Gradually add heavy cream, beating until stiff peaks form.
10. Unroll cooled cake, spread filling evenly, then re-roll tightly without the towel. Chill for at least 1 hour before serving.

Perfectly balanced between tender and airy, this Red Velvet Jelly Roll boasts a velvety crumb and a tangy cream cheese swirl. Slice it thick for a decadent treat or serve alongside a dollop of whipped cream for extra indulgence.

Black Forest Jelly Roll

Unleash your inner pastry chef with this show-stopping Black Forest Jelly Roll—decadent, visually stunning, and surprisingly simple to master.

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour, sifted
• 1/3 cup high-quality cocoa powder, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup clarified butter, melted and cooled
• 1 cup heavy whipping cream, chilled
• 2 tbsp confectioners’ sugar
• 1 cup dark sweet cherries, pitted and halved
• 1/4 cup kirsch (cherry liqueur)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it overhangs on all sides.
2. In a large bowl, whisk together granulated sugar, sifted flour, cocoa powder, baking powder, and sea salt until fully combined.
3. Add the lightly beaten eggs and vanilla extract to the dry ingredients. Whisk vigorously for 2 minutes until the batter is smooth and slightly thickened.
4. Gently fold in the melted clarified butter until just incorporated, being careful not to deflate the batter.
5. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake bakes, sprinkle a clean kitchen towel with confectioners’ sugar. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
7. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack, seam side down.
8. In a chilled bowl, whip the heavy cream and confectioners’ sugar to stiff peaks. Unroll the cooled cake and spread with the whipped cream, leaving a 1-inch border.
9. Scatter the halved cherries over the cream, then drizzle with kirsch. Carefully re-roll the cake without the towel, using the parchment to assist if needed.
10. Chill the rolled cake for at least 1 hour before serving to set the shape. For a glossy finish, dust with additional cocoa powder or confectioners’ sugar.

Heavenly layers of moist chocolate sponge, boozy cherries, and pillowy cream make this Black Forest Jelly Roll a dreamy dessert. Serve slices with a drizzle of melted chocolate or a side of vanilla bean ice cream for an extra indulgent touch.

Tiramisu Inspired Jelly Roll

Craving a twist on the classic tiramisu? This jelly roll version swaps layers for swirls, packing all the espresso-kissed, mascarpone-rich goodness into every slice.

Ingredients

• 1 cup all-purpose flour, sifted
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tsp pure vanilla extract
• 1 tbsp espresso powder
• 1/4 tsp fine sea salt
• 1 cup mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 2 tbsp confectioners’ sugar
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp cocoa powder, for dusting

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together sifted flour, espresso powder, and sea salt.
3. In another bowl, beat eggs and granulated sugar on high speed until pale and thickened, about 5 minutes. Tip: The mixture should ribbon when lifted.
4. Gently fold in water and vanilla extract into the egg mixture.
5. Sift dry ingredients over the wet in two additions, folding gently after each to maintain volume.
6. Spread batter evenly into prepared pan. Bake for 12-15 minutes until the cake springs back when touched.
7. While warm, roll the cake with parchment from the short end. Cool completely on a wire rack.
8. Whip heavy cream and confectioners’ sugar to stiff peaks. Fold in mascarpone until smooth.
9. Unroll cake, brush with cooled coffee, then spread mascarpone mixture evenly.
10. Re-roll cake without parchment, wrap in plastic, and chill for 2 hours. Tip: Chilling firms the roll for cleaner slices.
11. Dust with cocoa powder before serving. Tip: Use a fine-mesh sieve for an even dusting.

Velvety mascarpone swirls with coffee-soaked sponge create a decadent yet light dessert. Serve slices with a drizzle of chocolate ganache or a side of fresh berries for contrast.

Caramel Banana Jelly Roll

Unleash your inner pastry chef with this show-stopping Caramel Banana Jelly Roll—soft, sweet, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour, sifted
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 ripe bananas, mashed
• 1/2 cup caramel sauce, homemade or store-bought
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale and fluffy, about 3 minutes.
4. Gently fold in the milk, vanilla extract, and mashed bananas into the egg mixture until just combined.
5. Gradually add the dry ingredients to the wet ingredients, folding gently to maintain the batter’s airiness.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from the short end, roll the cake and towel together into a log. Let it cool completely on a wire rack, about 1 hour.
9. Unroll the cake and spread the caramel sauce evenly over the surface. Re-roll the cake without the towel, then transfer to a serving platter.
10. Dust the top with powdered sugar before slicing. Serve immediately or chill for a firmer texture.

Crave-worthy layers of fluffy cake and gooey caramel make every bite a delight. For an extra touch, drizzle with melted chocolate or serve with a scoop of vanilla bean ice cream.

Mocha Almond Jelly Roll

Absolutely no one can resist the rich, velvety swirls of this Mocha Almond Jelly Roll—**bold** flavors meet **bold** textures in every slice.

Ingredients

• 1 cup granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tbsp clarified butter, for greasing
• 1/2 cup heavy cream
• 2 tbsp confectioners’ sugar
• 1 tsp pure vanilla extract
• 1/2 cup almond paste, finely grated
• 1 tbsp instant espresso powder
• 1/2 cup raspberry jelly, seedless

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper; grease with clarified butter.
2. In a large bowl, whisk together granulated sugar and lightly beaten eggs until pale and thickened, about 5 minutes.
3. Sift in flour, cocoa powder, baking powder, and sea salt; fold gently until just combined.
4. Spread batter evenly into prepared pan. Bake for 12-15 minutes, until cake springs back when lightly touched.
5. While warm, invert cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off parchment; roll cake with towel from short end. Cool completely.
6. Whip heavy cream, confectioners’ sugar, and vanilla to stiff peaks. Unroll cake; spread with whipped cream, then sprinkle with grated almond paste and espresso powder.
7. Re-roll cake without towel. Chill for 1 hour to set.
8. Warm raspberry jelly; brush over roll for a glossy finish. Slice to serve.

Brimming with layers of mocha-kissed sponge and nutty almond cream, this jelly roll is a showstopper. Serve chilled with a dusting of cocoa for an extra touch of elegance.

Orange Marmalade Jelly Roll

Jump into the zesty world of baking with this Orange Marmalade Jelly Roll—a sweet, tangy swirl that’s as fun to make as it is to eat. Perfect for brunch or a bold dessert, this roll packs a punch of citrus flavor in every bite.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 cup orange marmalade
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Tip: The mixture should ribbon when the beaters are lifted.
4. Gently fold in the milk and vanilla extract into the egg mixture using a spatula.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the sponge light.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is still warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake, then invert it onto a flat surface. Carefully peel off the parchment paper.
8. Spread the orange marmalade evenly over the cake, leaving a 1-inch border around the edges. Tip: Warm the marmalade slightly for easier spreading.
9. Starting from the short end, roll the cake tightly using the towel to help. Transfer to a serving platter, seam side down.
10. Let the roll cool completely before slicing. Dust with additional powdered sugar before serving. Tip: For clean slices, use a serrated knife dipped in hot water.

Whisk your way to a dessert that’s irresistibly soft with a vibrant orange tang. Serve slices with a dollop of whipped cream or alongside a cup of Earl Grey tea for an elegant touch.

Conclusion

Kickstart your baking adventure with these 18 delicious jelly roll recipes that promise to sweeten any occasion! Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. Loved this roundup? Share the sweetness with fellow baking enthusiasts by pinning this article on Pinterest. Happy baking!

Bella Bacinos