The best fluffy and moist Honey Cake Roll that’s quicker and easier than a traditional layer cake. It’s filled with a silky sweetened condensed milk frosting and finished with toasted hazelnuts for a delicate nutty note. This roll is a family favorite and always a crowd-pleaser.
Other honey desserts to try: Honey Cake, Honey Babka, and Honey Cupcakes.
This cake roll recipe has been in our family for years. The sponge is light, tender and melts in your mouth. It uses simple pantry ingredients and the condensed milk frosting comes together quickly. When I want cake, I make this roll: bake, frost and enjoy a few hours later.
We love honey-forward desserts and often top this roll with thin slices of fresh kiwi or strawberries for a bright, fruity contrast.
Cake rolls are an easy, faster alternative to layer cakes. A typical layer cake can take hours to bake, cool and assemble, while a cake roll can be ready in about an hour. The flavor is the same; only the shape differs. You can make this roll a day ahead — it stays delicious up to three days when stored covered in the refrigerator.
Choose the Best Honey for Cake Roll
Not all honey behaves the same in baked goods. Thick, slightly viscous honey gives the best texture for a sponge; watery honey can weigh the batter down and make the cake less airy. I often use a thicker, organic honey for consistent results. If you want more details on honey choices and how they affect sponge cakes, see the Honey Cake recipe notes.
Sweetened Condensed Milk or Sour Cream Frosting?
Both frostings work well. The sweetened condensed milk frosting is creamy and slightly richer, while a sour cream frosting is tangier and less sweet. I use the sour cream frosting about half the time for a lighter finish. The sour cream option is included below as an alternative.
How to Make Honey Cake Roll:
- Preheat the oven and line a large baking sheet with parchment paper.
- Warm honey briefly and stir in baking soda; allow to cool.
- Beat eggs with sugar until light and fluffy.
- Gently fold sifted flour into the egg mixture.
- Spread batter on the prepared sheet and bake until set.
- Turn the hot cake onto parchment, roll immediately, and cool before frosting.
How to Make Sweetened Condensed Milk Frosting:
- Beat softened cream cheese until smooth.
- Add chilled sweetened condensed milk and vanilla, then mix briefly.
- Fold in frozen cool whip and beat until the frosting is smooth and spreadable.
- Chill the frosting until ready to use.
Enjoy!
More Cake Recipes to Explore:
- Banana Cake Roll – an easy dessert in under an hour
- Chocolate Cherry Bundt Cake – moist and filled with buttercream and cherries
- Strawberry Kiwi Cake – fluffy layers with fresh fruit
Honey Cake Roll with Condensed Milk Frosting
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Ingredients
Cake Roll Ingredients:
- 4 large eggs – room temp
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1/4 teaspoon baking soda
- 3/4 cup all-purpose flour
Sweetened Condensed Milk Frosting and Decorating:
- 8 oz cream cheese – softened
- 1/4 cup sweetened condensed milk, chilled
- 4 oz cool whip – frozen, do not thaw
- 1/4 teaspoon vanilla extract
- 40 hazelnuts, toasted – optional
- 2 teaspoons powdered sugar – for dusting (optional)
Sour Cream Frosting (optional):
- 1 cup sour cream
- 4 oz cool whip – frozen
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
How to Make Honey Cake Roll:
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Preheat the oven to 350°F. Line a large baking sheet (11×17 inches) with parchment paper and set aside.
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In a small bowl, microwave 3 tablespoons honey for 40–60 seconds until it bubbles and rises. Immediately stir in 1/4 teaspoon baking soda; the mixture will become fluffy and increase in volume. Set aside to cool, stirring occasionally.
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In a large bowl, beat 4 large eggs with 1/2 cup granulated sugar on high for 8–10 minutes until pale and fluffy. Add the honey mixture and beat on low for 30 seconds to combine.
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Sift 3/4 cup all-purpose flour in thirds over the batter. Gently whisk in each addition by hand until no lumps remain. Do not overmix or the batter will deflate and the sponge will lose its light texture.
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Pour the batter onto the prepared baking sheet and spread evenly to the edges. Bake for 13 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately run a thin spatula around the edges to loosen the cake. While the cake is hot, invert it face down onto a clean piece of parchment (minimum 11×17 inches). Remove the parchment from the bottom of the cake, then roll the cake up in the parchment. Allow to cool to room temperature, about 30–60 minutes.
How to Make Sweetened Condensed Milk Frosting:
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In a medium bowl, beat 8 oz softened cream cheese on medium-high for 1 minute until smooth. Add 1/4 cup chilled sweetened condensed milk and 1/4 teaspoon vanilla extract. Beat on medium about 1 minute. Add 4 oz frozen cool whip and beat on high for about 3 minutes until the frosting is smooth and spreadable. The frosting won’t be as thick as buttercream but will hold on the roll.
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Carefully unroll the cooled cake and peel off the parchment. Spread dollops of frosting over the surface and smooth to the edges. Re-roll the cake tightly in the same direction. Trim the ends for a neat appearance. Dust with powdered sugar, decorate with extra frosting if desired, and top with toasted hazelnuts.
Notes
To avoid cracks, roll the cake in parchment immediately after it comes out of the oven while it is still hot.
If you aren’t decorating the interior, dust a little powdered sugar on the parchment before the first roll to prevent sticking and peeling of the cake surface.