Desserts
This old-fashioned jelly roll recipe delivers the perfect balance of tender vanilla sponge cake and velvety buttercream frosting—just like grandma used to make. The secret lies in baking a thin, even cake layer that rolls effortlessly with warm jam filling, creating those signature swirls that make this dessert legendary.
I’ve perfected this technique over years of baking, ensuring the cake stays moist and the frosting stays flawlessly smooth.
The process begins with a simple yet precise sponge cake batter that requires careful folding to maintain airiness. Once baked, the cake is rolled while still warm, allowing the jam to spread evenly without tearing.
This method guarantees a professional-looking jelly roll with no messy edges or uneven swirls. The buttercream frosting adds that classic buttery richness that makes every bite irresistible.
By the time you’re done, you’ll have a stunning jelly roll with layers of tender cake, sweet jam, and creamy frosting that looks as impressive as it tastes.
The result is a dessert that’s perfect for celebrations, family gatherings, or simply treating yourself to a homemade classic. Let’s get started on creating this timeless treat.
This recipe is designed to be both traditional and approachable, so even if you’re new to jelly rolls, you’ll achieve restaurant-quality results. The key is patience—allowing the cake to cool slightly before rolling and letting the frosting set properly.
With these steps, you’ll have a jelly roll that’s sure to impress everyone at the table.
Ingredients for old fashioned jelly roll
Vanilla sponge, raspberry jam, and buttery frosting—just the essentials for grandma-style jelly roll perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for batter and frosting |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Milk 🥛 | ¾ cup | Whole milk for richness |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla extract |
| Baking Powder 🍞 | 2 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Raspberry Jam 🍓 | 1 cup | Seedless preferred |
| Powdered Sugar 🍚 | 3 cups | For buttercream frosting |
| Heavy Cream 🥛 | ½ cup | Cold for buttercream |
| Vanilla Bean Paste 🍯 | 1 tsp | Or 0.5 tbsp vanilla extract |
| Powdered Sugar 🍚 | 1 tbsp | Extra for dusting |
The flour is non-negotiable here. King Arthur or Gold Medal brands give the lightest texture, but any all-purpose will work. Butter matters too—Plugrá or Land O'Lakes are reliable, but avoid anything with salt added. Eggs should be room temperature (cold ones make the batter lumpy). For the jam, Smash or Bonne Maman are my go-tos—they spread smoothly without tearing the cake. If you can't find seedless, strain it yourself. The powdered sugar for frosting? Confectioners' sugar (the kind labeled '10X') dissolves best—no clumps in your buttercream.
No vanilla bean paste? Double the vanilla extract—just know it won't have that same depth. Short on heavy cream? Whipped topping works in a pinch, but it won't be as stable. For the jam, strawberry or apricot work too (just adjust sweetness to taste). The buttercream can be made ahead—it actually tastes better after 24 hours in the fridge. And if your frosting gets too soft? Chill it 10 minutes before rolling. The cake batter needs to be folded gently—overmixing makes it dense. Use a rubber spatula and cut through the batter at the bottom of the bowl to keep it airy.
Jam leftovers? Freeze in ice cube trays for single-serving portions. The cake layers keep well wrapped at room temperature for 2 days or 3 months frozen. Frosting holds for 5 days refrigerated or 3 months frozen. Pro tip: Brush the cake layers with warm jam (microwave 20 seconds) before rolling—it spreads easier. And if your jelly roll gets a little messy? Dust with extra powdered sugar and call it 'rustic.' No one will know the difference.
Why You'll Love This Recipe
- No-Fuss Roll-Out: I swear by this recipe because it’s the only jelly roll that doesn’t require a stand mixer or fancy tools. You just slather that buttery sugar mixture on the rolled dough—no piping bags, no stress—and the eggs and milk keep it tender without being gummy. Honestly, I’ve made this with my hands tied behind my back.
- Buttery-Sweet Magic: That first bite? The sugar-butter combo on the edges melts into the fluffy, slightly chewy center like it’s been baking all day. The eggs add richness without heaviness, and the milk keeps it from drying out—perfect for when you want dessert that doesn’t taste like it’s trying too hard.
- Breakfast or Dessert: Between us, this is my go-to for lazy mornings when I need something sweet but not complicated. Toast a slice, slather with butter, and suddenly it’s a breakfast star. Or dust it with powdered sugar for a no-fuss dessert that feels special—no one will guess it’s just flour, sugar, and a little love.
- Budget-Friendly Staples: Five ingredients, zero specialty items. The butter and sugar make it feel indulgent, but the eggs and milk stretch it into a whole pan of golden goodness. Leftovers? I freeze slices and reheat them like fresh-baked—because why should anyone else get all the jelly roll love?
Step-by-step instructions for old fashioned jelly roll recipe
This classic jelly roll comes together with a light vanilla cake and luscious raspberry jam filling.
Prepare the Cake Batter
Preheat your oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang on all sides. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Whisk together until evenly distributed—no lumps allowed.
In a separate bowl, beat the 1 cup softened unsalted butter and 1.5 cups granulated sugar together until light and fluffy, about 3-4 minutes. Add the 4 whole large eggs, one at a time, mixing well after each addition. Stir in the 0.75 cup milk, 1 tablespoon vanilla extract, and 1 teaspoon vanilla bean paste until smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The batter should be smooth and slightly thick. Pour the batter into the prepared pan and spread it evenly—don't worry if it looks uneven, it'll bake up perfectly.
Bake and Roll the Cake
Bake the cake for 12-14 minutes or until the top springs back when gently touched. Immediately after removing it from the oven, invert the cake onto a clean kitchen towel dusted with 1 tablespoon powdered sugar. Quickly peel off the parchment paper and roll the cake up with the towel, starting from the long side.
This is the critical step—you need to work fast! The cake should be hot but still pliable. Let it cool slightly for 5 minutes while you prepare the filling. If it cools too much, it'll be harder to spread the jam evenly.
Spread the Raspberry Jam Filling
Unroll the cake gently and spread the 1 cup raspberry jam evenly over the surface, leaving about a ½-inch border along the edges. The jam should be thin enough to spread smoothly but not runny—if it's too thick, warm it slightly in a small saucepan over low heat.
Reroll the cake tightly with the towel, making sure the jam stays centered. This step ensures the filling stays in place when you slice it later. Let the rolled cake cool completely before proceeding to the frosting.
Make the Buttercream Frosting
In a large mixing bowl, beat the 1 cup softened unsalted butter until smooth and creamy. Gradually add the 3 cups powdered sugar and mix on low speed until combined. Increase the speed to medium and beat for 2-3 minutes until light and fluffy.
Add the 0.5 cup cold heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon vanilla bean paste. Beat on high speed for another 2-3 minutes until the frosting is smooth and holds its shape. This buttercream should be thick enough to pipe but still spreadable—if it's too stiff, add a splash of milk.
Frost and Slice the Jelly Roll
Once the cake is completely cool, unroll it gently and spread the buttercream evenly over the surface, covering the jam completely. Reroll the cake tightly, making sure the frosting is evenly distributed. Chill the jelly roll in the refrigerator for at least 1 hour to set the frosting.
Before serving, dust the top with a little extra powdered sugar for a classic touch. Use a sharp serrated knife to slice the jelly roll into ½-inch thick pieces. Each slice should reveal a beautiful swirl of cake and raspberry jam, with a smooth buttercream finish. Serve immediately for the best texture!
Pro Tips For Making Old Fashioned Jelly Roll
- Chill the Dough: DESCRIPTION: Let the rolled dough rest in the fridge for at least 30 minutes before slicing—yes, even if you’re eager to get to the filling. I used to skip this and ended up with uneven slices that bled filling everywhere. Cold dough holds its shape better and makes clean cuts a breeze.
- Use Room-Temp Butter: DESCRIPTION: Take the butter out of the fridge 1-2 hours before mixing—it should be soft but not greasy. Cold butter creates pockets in the dough, while warm butter blends smoothly. I learned this after my first jelly roll turned out greasy and dense. Trust the process.
- Steam the Pan: DESCRIPTION: Pour a splash of hot water (about 2 tablespoons) into the baking pan before adding the jelly roll, then bake as directed. The steam helps the roll rise evenly and keeps the bottom from drying out. I was skeptical until I tried it—now it’s non-negotiable.
- Brush, Don’t Drown: DESCRIPTION: When brushing the roll with simple syrup or milk, use just enough to coat the surface—about 1 tablespoon per side. Overdoing it makes the roll soggy. I used to drown it like a cake, and the texture suffered. Lightly dampened is all you need.
Troubleshooting your old fashioned jelly roll
Cake Tears During Rolling
If your cake cracks or tears while spreading the jam, it’s usually because it cooled too much before rolling. Work quickly—remove the cake from the oven and immediately invert it onto the towel. If it’s still too warm, let it cool for just 2-3 minutes before spreading the jam.
I also recommend brushing the cake with a thin layer of simple syrup (1 tbsp sugar + 1 tbsp water, heated) before rolling—this keeps it moist and more pliable. 💡
Jam Leaks Through Cake
Excessive jam leakage means the cake layer wasn’t baked long enough or the jam was too runny. For a foolproof fix, bake the cake until the edges pull away from the pan and a toothpick comes out clean (or with a few moist crumbs).
If your jam is too thick, warm it in a small saucepan over low heat for 30 seconds, stirring constantly. Spread it thinly—about ¼-inch thick—and leave a ½-inch border to prevent leaks. 🍓
Frosting Too Soft or Runny
Buttercream that’s too soft happens when the butter isn’t cold enough or the frosting sits too long at room temperature. For a stable frosting, chill the butter for 15 minutes before beating, and keep your mixing bowl and beaters cold.
If your frosting is already too soft, place the bowl in the freezer for 5-10 minutes while you finish assembling the cake. To test consistency, pipe a small dollop—it should hold its shape but still be spreadable. ✨
Uneven Swirls or Lumps
Lumpy or uneven swirls often happen when the cake isn’t rolled tightly enough or the frosting isn’t spread evenly. Before rerolling, make sure the cake is completely cool (about 1 hour in the fridge).
Spread the frosting in thin, even strokes with an offset spatula, and roll the cake snugly from the long side. If lumps persist, gently press the frosting with the back of a spoon before rerolling. 🌟
Cake Stays Flat After Rolling
A jelly roll that refuses to roll tightly usually means the cake wasn’t baked long enough or the towel wasn’t used correctly. For a sturdy roll, bake the cake until it’s just set (about 12-14 minutes), then immediately invert it onto a dry kitchen towel—no powdered sugar needed.
Roll the cake tightly while it’s still warm, and let it cool completely before frosting. If it still won’t hold, chill it in the fridge for 10 minutes to firm up. 🔥
Frosting Won’t Stick
If your frosting slides off or doesn’t adhere, the cake might be too dry or the frosting too warm. Brush the cake layers with a thin layer of milk or apricot jam before spreading the frosting—this creates a sticky surface.
For extra grip, chill the frosted jelly roll for 15 minutes before slicing. If the frosting still won’t stick, try a slightly thicker consistency (add 1 tbsp more powdered sugar).
Nutrition facts
Frequently asked questions
Why does the cake need to be rolled immediately after baking?
Rolling the cake while it's still warm keeps it flexible enough to handle without cracking. The heat helps the cake stay pliable for the jam filling, while letting it cool slightly prevents it from becoming too sticky or tearing. This quick timing is what creates those perfect swirls!
Can I use store-bought jam instead of homemade?
Store-bought seedless raspberry jam works perfectly—just warm it slightly if it's too thick to spread evenly. Brands like Smash or Bonne Maman are ideal because they spread smoothly without tearing the cake. For extra flavor, you can even mix in a splash of vanilla extract.
How do I prevent the jelly roll from unrolling when slicing?
Chill the frosted jelly roll for at least 1 hour before slicing to set the frosting completely. Use a sharp serrated knife and dip it in hot water between slices to prevent sticking. Slice at a 45-degree angle for cleaner cuts, and serve immediately to maintain texture.
What’s the best way to store leftover jelly roll?
Wrap the jelly roll tightly in plastic wrap and store it at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in plastic for 3 months. Thaw overnight in the fridge before serving. The frosting may soften slightly after freezing, so let it sit at room temperature for 10 minutes before slicing.
Can I make this jelly roll ahead of time?
Yes! Assemble the jelly roll (without the final powdered sugar dusting) up to 2 days in advance and refrigerate. The flavors meld beautifully overnight. For a make-ahead dessert, bake the cake and spread the jam, then refrigerate the rolled cake before frosting. Add the buttercream and final sugar dusting just before serving for the freshest taste.