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Fluffy Diploma Roll Cake with Easy Homemade Buttercream Frosting

diploma roll cake - featured image
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A light and airy rolled sponge cake filled and frosted with creamy buttercream, perfect for celebrations or comforting desserts.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (125g) cake flour, sifted (can substitute with all-purpose flour)
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, warmed
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper and lightly grease.
  2. In a large bowl, beat 4 large room-temperature eggs with 3/4 cup granulated sugar on high speed for 5-7 minutes until thick, pale, and tripled in volume.
  3. In another bowl, sift together 1 cup cake flour and 1/4 teaspoon salt.
  4. Gently fold the flour mixture into the whipped eggs using a spatula with slow, sweeping motions to keep air in the batter.
  5. Warm 1/4 cup whole milk and mix in 2 tablespoons melted, cooled unsalted butter and 1 teaspoon vanilla extract. Slowly drizzle into the batter and fold until combined.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 12-15 minutes until cake springs back when lightly pressed and a toothpick comes out clean.
  8. While baking, lay out a clean kitchen towel and sprinkle lightly with granulated sugar.
  9. When cake is done, loosen edges with a knife and flip onto sugared towel. Peel off parchment paper and roll cake with towel inside. Let cool completely rolled up.
  10. To make buttercream frosting, beat 1 cup softened unsalted butter on medium speed until creamy (2-3 minutes). Gradually add 3 cups powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt, mixing well after each addition.
  11. Add 2-3 tablespoons heavy cream or milk one tablespoon at a time until smooth and spreadable.
  12. Unroll cooled cake carefully and spread an even layer of buttercream over the surface.
  13. Roll cake tightly but gently without the towel, placing seam side down on a serving plate.
  14. Spread remaining buttercream over the outside of the roll cake and smooth with an offset spatula.
  15. Chill cake in the refrigerator for at least 30 minutes before serving.

Notes

Roll the cake while still warm using a sugared kitchen towel to prevent cracking. Use softened butter for smooth buttercream. Chill the cake before slicing for cleaner cuts. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: roll cake, diploma roll cake, buttercream frosting, fluffy cake, sponge cake, easy dessert, celebration cake

Find it online: https://leilameals.com/fluffy-diploma-roll-cake-recipe-easy-homemade-buttercream-frosting-tutorial/