The BEST fluffy and moist Honey Cake Roll — simple to make, filled with a creamy sweetened condensed milk frosting and finished with toasted hazelnuts for a delicate nutty crunch. This cake roll is a family favorite and always a crowd-pleaser.
This honey cake roll has been in our family for years. It yields a light, tender sponge that melts in your mouth and pairs perfectly with the smooth cream cheese and condensed milk frosting. It’s quick to prepare compared to a traditional layer cake, and it keeps well for a few days, which makes it ideal for entertaining or make-ahead desserts.
We love honey desserts in our house — the flavor is warm and comforting. For a fresh contrast, try topping the frosted roll with thin slices of kiwi or strawberries for color and a hint of tartness. The cake also slices beautifully and presents nicely for guests.
Why a Cake Roll?
Cake rolls are a practical and fast alternative to multi-layer cakes. A standard layer cake can take hours to assemble and decorate; a cake roll offers the same flavor profile but in a fraction of the time. You can prepare this roll in under an hour and it remains moist for up to three days when wrapped and refrigerated. If you plan to serve it later the same day or the next day, it will often taste even better after the flavors have had time to settle.
Choose the Best Honey for the Cake Roll
Not all honey varieties behave the same in baking. Thinner, very watery honeys can affect the cake’s texture, making it less airy. A thicker, slightly viscous honey works best for sponge cakes and helps maintain a tender crumb. If possible, choose a honey that is not overly runny; creamed or thicker liquid honey tends to give better results. The small amount of honey used here adds warm flavor without overpowering the cake.
Frosting Options: Sweetened Condensed Milk or Sour Cream
This cake roll is delicious with either the sweetened condensed milk and cream cheese frosting shown below or with a lighter sour cream-based frosting. The sour cream option is less sweet and slightly tangy, which contrasts nicely with the honey sponge. Both frostings are simple to prepare and complement the cake well — choose based on how sweet or tangy you prefer the final dessert.
How to Make Honey Cake Roll: Overview
- Preheat oven and line a large baking sheet with parchment paper.
- Heat honey and stir in baking soda to activate and aerate; let cool slightly.
- Beat eggs and sugar until light and fluffy, then fold in the honey mixture.
- Gently incorporate sifted flour in small portions to preserve airiness.
- Bake briefly until set, then roll the cake in parchment while hot to form the spiral and prevent cracking.
- Cool completely before unrolling, frosting, and re-rolling.
How to Make Sweetened Condensed Milk Frosting
- Beat softened cream cheese until smooth.
- Add chilled sweetened condensed milk and vanilla extract, mixing to combine.
- Fold in frozen whipped topping (Cool Whip) and beat until the frosting is smooth and spreadable.
- Chill the frosting briefly if needed before using to keep it firm while assembling the cake roll.
Recipe: Honey Cake Roll with Condensed Milk Frosting
Ingredients
Cake Roll Ingredients:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1/4 teaspoon baking soda
- 3/4 cup all-purpose flour, sifted
Sweetened Condensed Milk Frosting and Topping:
- 8 oz cream cheese, softened
- 1/4 cup sweetened condensed milk, chilled
- 4 oz frozen whipped topping (do not thaw)
- 1/4 teaspoon vanilla extract
- About 40 toasted hazelnuts, chopped or whole, optional
- 2 teaspoons powdered sugar for dusting (optional)
Sour Cream Frosting Option:
- 1 cup sour cream
- 4 oz frozen whipped topping
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
How to Make the Cake Roll:
- Preheat the oven to 350°F (175°C). Line a large 11×17″ baking sheet with parchment paper and set aside.
- Place 3 tablespoons honey in a small microwave-safe bowl and heat for 40–60 seconds until bubbling. Immediately stir in 1/4 teaspoon baking soda; the mixture will foam and rise. Set aside to cool, stirring occasionally.
- In a large bowl, beat 4 eggs and 1/2 cup granulated sugar on high speed for 8–10 minutes until the mixture is pale and fluffy.
- Add the cooled honey mixture and beat briefly on low to combine.
- Sift the flour in three additions into the batter and gently fold in with a whisk or spatula until incorporated. Do not overmix to retain airiness.
- Pour the batter into the prepared baking sheet and spread evenly to the edges. Bake for about 13 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and run a thin spatula around the edges. While the cake is still hot, invert it onto a clean piece of parchment paper (at least 11×17″). Peel the original parchment from the bottom, then roll the cake up in the fresh parchment while hot. Allow it to cool completely rolled up (30–60 minutes).
How to Make the Sweetened Condensed Milk Frosting and Assemble:
- Beat 8 oz softened cream cheese on medium-high for 1 minute. Add 1/4 cup chilled sweetened condensed milk and 1/4 teaspoon vanilla, then beat on medium for about 1 minute.
- Add 4 oz frozen whipped topping and beat on high for about 3 minutes until smooth. The frosting will be softer than a buttercream but is firm enough for the roll.
- Carefully unroll the cooled cake and remove the parchment. Spread the frosting evenly across the surface, leaving the edges clean if desired. Re-roll the cake tightly in the same direction as before.
- Trim the ends for a neat appearance, dust with powdered sugar if you like, and decorate with additional frosting and toasted hazelnuts.
Enjoy! This honey cake roll is great with tea or coffee and makes an elegant dessert for gatherings.
Notes and Tips
- To toast hazelnuts: preheat the oven to 350°F. Spread hazelnuts on a baking sheet and bake for 8–10 minutes until fragrant. Cool before chopping or placing on the cake.
- Rolling the cake while it is still hot helps prevent cracks and ensures a smooth spiral. Roll it in parchment paper immediately after baking.
- If you won’t decorate the roll, dust powdered sugar on the parchment before the initial roll to reduce sticking and avoid peeled spots on the interior.
More Cake Ideas
- Banana Cake Roll — a quick, fruity alternative for roll cakes.
- Chocolate Bundt Cake with cherries and buttercream — rich and indulgent.
- Strawberry Kiwi Layer Cake — airy sponge with fresh fruit layers.