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Perfect 3-Ingredient Banana Cream Roll Cake Magic

Banana Cream Roll Cake
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A light sponge cake rolled with sweet whipped cream and fresh bananas, topped with caramel drizzle.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp milk
  • Powdered sugar (for rolling)
  • 1 1/2 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 medium ripe bananas, sliced (for inside the roll)
  • 1 cup whipped cream (extra, or remaining whipped cream)
  • 1–2 bananas, sliced (for top)
  • 1/3 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  2. Beat eggs and sugar on high for 4–5 minutes until thick and pale. Mix in vanilla.
  3. Whisk flour, baking powder, and salt. Gently fold into egg mixture. Stir in milk.
  4. Spread batter evenly in the pan. Bake 10–12 minutes until the cake springs back lightly.
  5. Dust a clean kitchen towel with powdered sugar. Turn cake out onto towel, peel parchment, and roll up gently with the towel inside. Cool completely.
  6. Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
  7. Unroll cake carefully. Spread whipped cream evenly, layer banana slices, then reroll tightly.
  8. Frost the top with whipped cream, add banana slices, and drizzle with caramel sauce. Chill 30–60 minutes before slicing.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Roll the cake while warm to prevent cracking.
  • Chill the filled cake before slicing for cleaner cuts.

Nutrition

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Find it online: https://mealcooked.com/banana-cream-roll-cake-recipe/