Moist Diploma Cake Roll with Cream Filling Easy Homemade Recipe

Let me tell you, the scent of freshly baked vanilla sponge mingling with rich cream filling wafting from my kitchen is enough to make anyone’s mouth water. The first time I made this Moist Diploma Cake Roll with Cream Filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to whip up the most delightful rolled cakes for family gatherings. This recipe is a nostalgic nod to those sweet afternoons, with a modern twist that makes it dangerously easy to bake at home. I stumbled upon this recipe on a rainy weekend, trying to recreate that comforting cream-filled roll I remembered from my childhood. Honestly, I wish I had discovered this Moist Diploma Cake Roll with Cream Filling years ago—it’s pure, nostalgic comfort wrapped in a fluffy, tender cake.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s perfect for potlucks, a sweet treat for your kids after school, or just a way to brighten up your Pinterest cookie board with something a little different. I’ve tested this recipe multiple times—in the name of research, of course—and it’s now a staple for family gatherings and gifting. This cake roll feels like a warm hug, and you’re going to want to bookmark this one for your next baking adventure.

Why You’ll Love This Recipe

This Moist Diploma Cake Roll with Cream Filling is more than just a dessert; it’s a little slice of happiness that comes together quickly and easily.

• Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Gatherings: Great for brunch, potlucks, cozy dinners, or holiday mornings when you want something special without fuss.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. The cream filling adds that irresistible touch.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food—soft, moist, and creamy all at once.

What makes this recipe stand out? It’s the way the sponge stays tender and moist without cracking, thanks to a gentle folding technique and a touch of milk in the batter. The cream filling is whipped to fluffy perfection with just the right balance of sweetness and richness, making every bite melt in your mouth. Honestly, this isn’t just another cake roll—it’s my best version, a recipe I trust and love to share.

It’s comfort food reimagined—healthier and faster but still packing that soul-soothing satisfaction. Whether you want to impress guests without stress or turn a simple meal into something memorable, this cake roll has got you covered.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, so you can whip this up anytime you get that craving.

• For the Cake Batter:
  • 4 large eggs, room temperature (helps with volume and fluffiness)
  • 3/4 cup (150g) granulated sugar (sweetness and structure)
  • 1 cup (125g) all-purpose flour (I recommend King Arthur for best texture)
  • 1 tsp baking powder (for a light rise)
  • 1/4 tsp salt (balances flavors)
  • 1/4 cup (60ml) whole milk (adds moisture and tenderness)
  • 1 tsp pure vanilla extract (for that classic flavor)
• For the Cream Filling:
  • 1 cup (240ml) heavy whipping cream, chilled (the star for fluffiness)
  • 2 tbsp powdered sugar (adds sweetness without grit)
  • 1 tsp vanilla extract (depth of flavor)
  • Optional: 2 tbsp cream cheese, softened (for a slight tang and extra creaminess)

Looking for substitutions? Use almond flour for a gluten-free option—though the texture will be slightly different. Swap heavy cream for coconut cream to make a dairy-free filling that’s still rich and dreamy. For a seasonal twist, add a handful of fresh berries or a smear of fruit jam inside the roll before adding the cream filling.

Equipment Needed

• Baking sheet or jelly roll pan, approximately 10×15 inches (standard size for cake rolls)
• Parchment paper (prevents sticking and helps with rolling)
• Electric mixer or stand mixer (for whipping eggs and cream efficiently)
• Mixing bowls (one large for the batter, one chilled for the cream)
• Fine-mesh sieve (for dusting powdered sugar, optional)
• Spatula (for folding batter gently)
• Cooling rack (lets the cake cool evenly)

If you don’t have a stand mixer, a hand mixer works just fine—just be patient when whipping the cream; it takes a bit longer. For budget-friendly options, a simple whisk and some elbow grease can substitute, but you’ll want to be sure to beat the eggs until thick and pale for the best rise.

Keeping your cream bowl chilled in the freezer for 10-15 minutes before whipping helps speed up the process and yields a fluffier cream filling. Trust me, that little tip makes a big difference!

Preparation Method

1. Preheat your oven to 350°F (175°C) and line the jelly roll pan with parchment paper. Lightly grease the paper to prevent sticking.
2. Separate the eggs: Place the egg whites in one large mixing bowl and the yolks in another.
3. Whip the egg whites: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add half the sugar (about 3/8 cup or 75g) while continuing to beat until stiff, glossy peaks form. This step is key for that airy sponge texture.
4. Mix the yolks and sugar: Beat the egg yolks with the remaining sugar and vanilla extract until pale and creamy (about 3-4 minutes). It should look light and slightly thickened.
5. Combine wet ingredients: Stir the milk into the yolk mixture gently.
6. Sift the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This helps avoid lumps and promotes even texture.
7. Fold dry into wet: Gently fold the dry ingredients into the yolk mixture until just combined—don’t overmix or you’ll lose that tender crumb.
8. Incorporate egg whites: Carefully fold about a third of the beaten egg whites into the batter to lighten it. Then fold in the remaining whites until no streaks remain. The batter should be light and fluffy.
9. Pour batter into pan: Spread the batter evenly into the prepared pan using a spatula. Smooth the top and tap the pan gently on the counter to release air bubbles.
10. Bake: Place in the oven and bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
11. Prep for rolling: While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. This prevents sticking when rolling.
12. Roll the cake: Once out of the oven, immediately loosen the edges with a knife and flip the cake onto the sugared towel. Peel off the parchment paper carefully. Starting at the short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack in this rolled shape to “train” it not to crack later.
13. Make the cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. If using cream cheese, beat it smooth first and then fold into the whipped cream gently.
14. Unroll and fill: Carefully unroll the cooled cake. Spread the cream filling evenly over the surface, leaving a small border at the edges.
15. Re-roll and chill: Roll the cake back up without the towel and place seam-side down on a serving plate. Chill for at least 1 hour to set before slicing.

Cooking Tips & Techniques

Getting that perfect Moist Diploma Cake Roll with Cream Filling takes a few tricks up your sleeve. First, whipping the egg whites to stiff peaks is crucial—if you under-whip, the sponge won’t rise properly; over-whip, and it can become dry and crumbly.

When folding the batter, use a light hand. You want to preserve the air bubbles for a fluffy texture, so folding gently but thoroughly is the sweet spot. I’ve learned the hard way that rushing this step leads to a dense cake that’s tough to roll.

Rolling the cake while it’s still warm is key to prevent cracking. The sugared towel trick is a game-changer—it stops the cake from sticking and tears. Also, don’t skip the chilling step after filling; it helps the cream set and the roll to hold its shape when sliced.

For multitasking, whip the cream while the cake is cooling to save time. And if you notice any cracks when rolling, just patch them with a little extra cream—it’s all about keeping it delicious, not perfect.

Variations & Adaptations

Want to switch things up? Here are some fun ways to make this recipe your own:

• Chocolate Twist: Swap out 2 tablespoons of flour for cocoa powder in the batter for a rich chocolate roll. Add a sprinkle of mini chocolate chips inside the cream filling for extra indulgence.
• Fruit-Filled: Spread a thin layer of raspberry or strawberry jam under the cream filling before re-rolling. Fresh berries on top before chilling add a bright, fresh contrast.
• Dairy-Free Version: Use coconut cream whipped with a little maple syrup instead of heavy cream. Substitute all-purpose flour with gluten-free blend to accommodate sensitivities.

Personally, I tried adding a touch of lemon zest to the cream filling once, and wow—it brought a lovely zing that brightened the whole dessert. Feel free to experiment with your favorite flavors!

Serving & Storage Suggestions

Serve this Moist Diploma Cake Roll with Cream Filling chilled or at room temperature. It pairs beautifully with a cup of hot tea or coffee—the kind of combo that turns an ordinary afternoon into a special occasion.

For presentation, dust the top lightly with powdered sugar or cocoa powder. Fresh berries or edible flowers can add a pop of color if you’re feeling fancy.

Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can freeze slices individually in airtight containers for up to a month; just thaw in the fridge overnight before serving. Reheat gently at room temperature rather than microwaving to keep the cream from separating.

Flavors actually deepen when chilled overnight, so making this a day ahead is a smart move when hosting guests.

Nutritional Information & Benefits

This cake roll offers a moderate calorie treat that balances indulgence with simple ingredients. Each serving (about 1 slice) contains approximately 250-300 calories, with 15g fat, 30g carbohydrates, and 3g protein.

The heavy cream provides healthy fats and fat-soluble vitamins, while eggs contribute quality protein and essential nutrients. Using real vanilla extract adds flavor without artificial additives.

For those watching gluten, swapping to almond or gluten-free flour keeps it inclusive. This recipe contains dairy and eggs, so it’s not suitable for vegan or dairy-free diets without substitutions.

From a wellness standpoint, this cake roll feels like a treat that’s worth every bite—comfort food that doesn’t overwhelm with sugar or artificial ingredients.

Conclusion

The Moist Diploma Cake Roll with Cream Filling is a recipe you’ll come back to again and again. It’s simple, satisfying, and perfect for any occasion that calls for a little homemade sweetness. You can easily customize the filling or flavor to suit your tastes, making it truly your own.

Personally, I love that this cake roll brings back warm memories while still feeling fresh and new every time I bake it. It’s a recipe that feels like a warm hug and a celebration rolled into one.

If you try it, please leave a comment below and share your own twists or tips—I’d love to hear how you make it special. Now go ahead, treat yourself, and enjoy every delicious bite!

FAQs

How do I prevent the cake roll from cracking?

Rolling the cake while it’s still warm and using a sugared kitchen towel to roll it helps prevent cracking. Also, folding the batter gently keeps it moist and flexible.

Can I make the cream filling ahead of time?

Yes! You can whip the cream a few hours in advance and keep it chilled in the fridge until ready to assemble.

What if I don’t have a jelly roll pan?

A rimmed baking sheet around 10×15 inches works well. Just make sure it’s not too deep to keep the cake thin and easy to roll.

Can I freeze the cake roll?

Absolutely. Freeze individual slices in airtight containers and thaw overnight in the fridge before serving.

Is this recipe suitable for gluten-free diets?

With a substitution of gluten-free flour (like almond or a gluten-free blend), yes! Just note texture and baking times might vary slightly.

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