Baked Apple Cake Roll

Craving a dessert that tastes like crisp, cozy autumn days and warm, fragrant winter evenings? You *have* to try this irresistibly delicious Baked Apple Cake Roll!

In this recipe, I’ll show you step-by-step how to make an ultra-tender sponge cake roll filled with cozy, spiced baked apples and a velvety mascarpone cream.

It’s perfect for afternoon coffee breaks, a sweet finish to a holiday dinner, or anytime you just need a slice of pure cozy comfort.

Light and fluffy sponge cake, warm spiced apples, and a silky, delicate cream filling come together in one incredible bite.

This easy recipe is totally beginner-friendly and foolproof, thanks to my simple step-by-step instructions.

So, what are you waiting for? Let’s get baking!

Why you’ll love this dessert:

• The ultimate centerpiece for your weekend dessert table.
• A foolproof recipe that even beginner bakers can master.
• The absolute best cozy treat for chilly days.
• A dream combination of bright, spiced fruit and velvety cream.
• Quick to whip up and perfect for last-minute guests.
• Pure comfort food infused with warm cinnamon and vanilla.
• Super versatile and easy to customize with your favorite tweaks.
• Light and airy, so it won’t feel heavy after a good meal.
• Ultra-moist and flavorful thanks to juicy, tender apples.
• A total crowd-pleaser that everyone will be obsessing over.

My Top Tips for Success

Use room-temperature eggs: Make sure your eggs are at room temperature before whipping—they’ll gain much better volume and make the batter extra fluffy.

Whisk for a super airy sponge: Beat the egg mixture long enough to whip plenty of air into it. Don’t rush this step—give it a full 15 minutes!

Gently fold in the flour: Fold the flour in just until combined so you don’t deflate the fluffy batter.

Roll it up immediately: Roll the sponge cake right after it comes out of the oven while it’s still warm and pliable.

Use a damp towel: Placing a damp kitchen towel over the sponge cake prevents it from drying out while it cools.

Don’t overcook the apples: The apples should still have a little bite to them so the filling doesn’t end up mushy.

Chill the cream filling: Pop the cream filling in the fridge until you’re ready to assemble so it sets up nice and firm.

Don’t overfill: Don’t spread the filling on too thick, or the cake will be tricky to roll up.

Use a sharp knife: Slice the cake roll with a sharp, smooth-edged knife for clean, beautiful slices.

Give it time to set: Let the finished cake roll chill in the fridge so all those delicious flavors have time to meld together.

Can You Make This Ahead and Store It?

Prep Ahead: You can easily make the baked apple filling and the cream filling a day in advance and store them in the fridge. However, it’s best to bake the sponge cake fresh. Once assembled, the whole cake roll can be made 1–2 days ahead as long as it stays well-chilled.

Storing: Covered tightly, the assembled cake roll will keep nicely in the fridge for about 2 to 3 days.

Freezing: I don’t recommend freezing this cake roll, as the sponge tends to get soggy as it thaws. You could freeze individual slices in a pinch, but the texture definitely suffers.

Recipe Variations & Swaps

Switch up the fruit: Not feeling apples? Try pears, plums, apricots, or fresh berries instead!

Spices: Play around with warm spices like cardamom, cloves, or ground ginger.

Nuts: Chopped walnuts or sliced almonds in the filling add a delicious crunch.

Chocolate: Whip up a chocolate sponge cake or fold chocolate shavings into the cream for extra chocolatey goodness.

Booze: A splash of Amaretto or Calvados in the apple filling adds a sophisticated, grown-up twist.

Caramel: Caramelized apple chunks or a drizzle of caramel sauce inside the roll is pure bliss for caramel lovers.

Marzipan: A thin layer of marzipan rolled up in the middle gives it a subtle, sweet almond flavor.

Streusel: Sprinkle a few streusel crumbs over the sponge batter before baking for a nice, crunchy bite.

Citrus: A little fresh lemon or orange zest in the cream adds a bright, refreshing kick.

Meringue: Spread meringue over the finished cake roll and briefly toast it under the broiler or in the oven.

What Ingredients Do You Need for a Baked Apple Cake Roll?

For the Sponge Cake:

• 4 large eggs
• 140 g granulated sugar
• 1 packet vanilla sugar (or 1 tsp pure vanilla extract)
• 140 g all-purpose flour, sifted

For the Baked Apple Filling:

• 400 g apples (peeled and cored weight, about 3 medium apples)
• 80 g granulated sugar
• 50 g apple juice (or cider)
• ½ packet vanilla pudding mix (about 0.5 oz / 15 g)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

For the Filling:

• 8.8 oz (250 g) mascarpone cheese
• 7 oz (200 g) sour cream
• ½ cup (50 g) powdered sugar
• 1 packet Bourbon vanilla sugar

For Topping & Garnish:

• Ground cinnamon or powdered sugar, for dusting
• Apple chips (optional)

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make this Baked Apple Cake Roll

Making the Sponge Cake:

Preheat your oven to 400°F (200°C).

Insert the whisk attachment.

Next, add the eggs, sugar, and vanilla sugar to the mixing bowl and whip until light and fluffy for 15 min / 40°C (104°F) / Speed 4.

Sift the flour into the mixing bowl and mix for 5 sec / Speed 3. Don’t overmix!

Remove the butterfly whisk attachment, then use a spatula to scrape down the sides of the bowl and gently fold in any remaining flour.

Pour the batter onto a sheet pan lined with parchment paper and smooth it out evenly using an offset spatula or pie server.

Pop the sheet pan onto the lower rack of your oven and bake for 8–10 minutes, or until the top is lightly golden brown.

Carefully invert the hot sponge cake onto a fresh sheet of parchment paper.

Lightly dab the top parchment paper (the one the cake was baked on) with a damp kitchen towel.

Gently peel off the moistened parchment paper, then lay it back down right on top of the cake.

Carefully roll up the sponge cake with both sheets of parchment paper, and cover the whole roll with a clean kitchen towel.

Pro Tip: This locks in the moisture as it cools so your cake roll won’t crack later!

Let the cake roll cool completely.

Making the Baked Apple Filling:

Give the mixing bowl a quick rinse.

Peel and core the apples.

Dice them into small cubes (about ½ inch) and add them to the mixing bowl along with the sugar, apple juice, vanilla pudding powder, cinnamon, and vanilla extract.

Now simmer for 7 min / 100°C (212°F) / Reverse / Soft Speed.

Pause once halfway through to scrape down the sides and mix the apple pieces back in so everything cooks evenly.

Pro Tip: The exact cooking time depends on the variety of apples you use, so keep an eye on them! You want them tender, not turned into applesauce. On the flip side, if your apples are extra firm, just add 1 to 2 minutes to the cooking time.

Transfer the apple mixture to a shallow bowl or dish and let it cool completely.

How to Make the Cream Filling:

Add all the ingredients—mascarpone, sour cream, powdered sugar, and bourbon vanilla sugar—to your roughly cleaned mixing bowl and mix for 50 sec / speed 4. Pop it in the fridge until you’re ready to assemble.

Filling the Cake Roll:

Gently unroll your cooled cake roll.

Spread the cream filling evenly over the cake, leaving about a 1-inch border along the top long edge.

Spoon the apple filling right down the center of the cream layer in a nice, wide strip.

Carefully roll the cake back up tightly starting from the bottom long edge. If you want a super neat look, just trim the ends with a sharp knife.

Dust with a little cinnamon and let it chill in the fridge for about 1 to 2 hours to let all those delicious flavors set.

Pro Tip: You can save a little bit of the cream filling to decorate the outside of the cake roll! I decided to top mine with dried apple chips for a fun extra touch.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

I hope you have so much fun making this!

If you loved this recipe, you might also like my recipe for delicious INSERT LINK HERE

Happy baking,
Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

Rezept merken