There’s something truly magical about a homemade Caramel Banana Cake Roll. Imagine a soft, spiced banana sponge rolled around a dreamy layer of whipped cream and luscious caramel sauce, finished with a glossy drizzle and snowy dusting of powdered sugar. This showstopper is deceptively easy to make, yet it delivers a flavor and texture combo that feels straight out of a fancy bakery. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones, this cake roll is guaranteed to bring smiles to the table.
Ingredients You’ll Need
Every ingredient in this Caramel Banana Cake Roll recipe is thoughtfully chosen for flavor and texture. With simple pantry staples and a few special touches, each one plays a key role in building the cake’s irresistible layers and rich, comforting taste.
- Eggs (3 large, room temperature): Whipping these creates the light, airy structure needed for a perfect cake roll.
- Granulated sugar (3/4 cup): Adds sweetness and helps the eggs whip to a thick, pale ribbon.
- Vanilla extract (1 teaspoon): Brings warmth and enhances the overall flavor of both cake and cream.
- All-purpose flour (3/4 cup): Gives the cake its tender crumb while keeping it sturdy enough to roll.
- Baking powder (1 teaspoon): A little lift ensures the sponge is delightfully fluffy.
- Salt (1/4 teaspoon): Balances the sweetness and deepens flavor complexity.
- Ground cinnamon (1 teaspoon): Infuses cozy warmth that pairs beautifully with banana and caramel.
- Ground nutmeg (1/2 teaspoon): Adds subtle aromatic notes for a bakery-style finish.
- Ripe banana, mashed (about 1/2 cup): The star ingredient—sweet, moist, and bursting with banana flavor.
- Powdered sugar (for dusting, plus 1/4 cup for filling): Keeps the cake from sticking and sweetens the whipped cream.
- Heavy cream (1 cup): Whips up into a billowy, luxurious filling.
- Vanilla extract (1 teaspoon, for filling): Doubles the vanilla goodness in every bite.
- Caramel sauce (1/2 cup, plus extra for drizzling): Hugely important for that gooey, decadent swirl inside and on top.
How to Make Caramel Banana Cake Roll
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper hangs over the edges for easy lifting later. This ensures your sponge cake will release cleanly, ready for rolling.
Step 2: Whip the Eggs
Using a large mixing bowl and an electric mixer, beat the eggs on high speed for 3 to 5 minutes, until they’re thick, pale, and fluffy. This step is key for a tender, flexible cake that rolls without cracking.
Step 3: Add Sugar and Vanilla
Gradually pour in the granulated sugar and vanilla extract, beating until the mixture is glossy and fully combined. The sugar will help stabilize the whipped eggs and add structure.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These dry ingredients bring warm spice and help the cake rise just enough.
Step 5: Fold and Add Banana
Gently fold the dry ingredients into the egg mixture, being careful not to deflate all that lovely air you whipped in. Stir in the mashed banana just until everything is blended—no over-mixing!
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing it out evenly. Bake for 13 to 15 minutes, until the top springs back when lightly touched. You want the cake just set, so it stays tender and pliable.
Step 7: Roll While Warm
Immediately loosen the cake edges and invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel away the parchment paper, then, starting from the short end, gently roll up the cake in the towel. Let it cool completely—this step forms the classic cake roll shape.
Step 8: Make the Whipped Cream Filling
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This rich, fluffy cream is the perfect balance for the sweet, sticky caramel.
Step 9: Fill, Roll, and Chill
Carefully unroll the cooled cake. Spread a generous layer of caramel sauce over the surface, then top with the whipped cream. Gently reroll the cake (without the towel) and place it seam-side down on your serving platter. Chill in the fridge for at least 1 hour to set the shape and meld the flavors.
Step 10: Finish and Serve
Just before serving, dust the Caramel Banana Cake Roll with powdered sugar and drizzle with extra caramel sauce for a bakery-worthy presentation. Slice and enjoy every gooey, cloud-like bite!
How to Serve Caramel Banana Cake Roll
Garnishes
Dress up your Caramel Banana Cake Roll with a final flourish of powdered sugar, a generous caramel drizzle, and maybe even a few banana slices or toasted nuts sprinkled on top. These garnishes add irresistible texture and visual appeal, making each slice look as good as it tastes.
Side Dishes
Pair your cake roll with a scoop of vanilla ice cream, a cup of hot coffee, or a simple fruit salad for a balanced dessert spread. The creamy, caramel-y richness of the cake is delightful alongside something cool, fresh, or even slightly tart.
Creative Ways to Present
For a party, slice the Caramel Banana Cake Roll into mini spirals and arrange them in a circle on a platter, or serve each piece in a cupcake liner for easy grabbing. A drizzle of chocolate sauce or a dollop of whipped cream on the side can take your presentation to the next level.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Caramel Banana Cake Roll tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, making it a wonderful make-ahead dessert for busy weeks or gatherings.
Freezing
To freeze, wrap the cake roll (either whole or in slices) securely in plastic wrap and then foil. It will keep beautifully in the freezer for up to two months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
While this cake is best enjoyed cold or at room temperature, if you’d like to soften it slightly, let it sit out for 20–30 minutes before serving. Avoid microwaving, as this can cause the cream to melt and the cake to lose its delicate texture.
FAQs
Can I use store-bought caramel sauce for the Caramel Banana Cake Roll?
Absolutely! A good-quality store-bought caramel sauce works perfectly. If you want to impress, homemade or dulce de leche will add a richer, deeper flavor.
What if my cake cracks when I roll it?
Small cracks are common and easily hidden with a dusting of powdered sugar and a generous caramel drizzle. Rolling the cake while it’s still warm and flexible is key to minimizing cracks.
Can I add nuts or chocolate to the filling?
Definitely! Chopped toasted pecans, walnuts, or even mini chocolate chips add wonderful texture and flavor. Sprinkle them over the caramel layer before adding the whipped cream.
Is it possible to make the Caramel Banana Cake Roll gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this treat.
How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling. This creates a barrier between the cake and the towel, ensuring a mess-free, smooth unrolling process.
Final Thoughts
If you’re looking for a dessert that’s as fun to make as it is to eat, this Caramel Banana Cake Roll is your new go-to. With its tender sponge, creamy filling, and dreamy caramel swirls, it’s a treat that brings a little celebration to any day. Give it a try and get ready for rave reviews from everyone lucky enough to snag a slice!
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Caramel Banana Cake Roll Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Caramel Banana Cake Roll is a delightful dessert featuring a light and fluffy banana-flavored sponge cake rolled with luscious caramel sauce and whipped cream. Perfectly spiced with cinnamon and nutmeg, and drizzled with extra caramel for an indulgent finish, this cake roll is an impressive yet easy-to-make treat that serves 10.
Ingredients
Cake:
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 ripe banana, mashed (about 1/2 cup)
- Powdered sugar for dusting
Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
Instructions
- Prepare the pan and preheat oven: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs on high speed for 3 to 5 minutes until thick and pale, then gradually add granulated sugar and vanilla extract, continuing to beat until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure even distribution of the spices and leavening.
- Fold dry ingredients into egg mixture: Gently fold the dry ingredients into the egg mixture without deflating the batter, then stir in the mashed banana just until incorporated for even banana flavor.
- Bake the cake: Pour the batter into the prepared pan, spreading evenly, and bake for 13 to 15 minutes until the top springs back when lightly touched, indicating it’s done.
- Roll the cake: Immediately loosen the cake edges and invert the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, then roll the cake up in the towel starting from the short end. Allow to cool completely rolled to set the shape.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and airy filling.
- Assemble the cake roll: Carefully unroll the cooled cake, spread evenly with caramel sauce, then spread the whipped cream over the caramel layer for a rich, creamy filling.
- Re-roll and chill: Reroll the cake gently without the towel, place seam-side down on a serving platter, and chill for at least 1 hour to allow flavors to meld and the filling to set.
- Serve: Before slicing, drizzle the top with additional caramel sauce for an extra touch of sweetness and an attractive finish.
Notes
- For a richer caramel flavor, substitute dulce de leche in place of regular caramel sauce.
- Add chopped toasted pecans or walnuts to the filling for added texture and crunch.
- Ensure the cake is rolled while warm to avoid cracking during shaping.
- Use room temperature eggs for better volume when beating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
