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Storybook Cake Roll Recipe

You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen

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This Storybook  cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch. I love that this recipe uses one frosting that turns into vanilla and chocolate cream with a couple of quick add-ins. So don’t worry, you really only make the frosting once.

This roulade is based on a classic Russian cake roll known as Tort Skazka (Торт Сказка)- which translates to “storybook cake” and it has a delicious story to tell.

This cake roll looks and tastes like something from a fancy European bakery, but you can master it at home! I baked this cake twice in 1 week (and ate it twice in 1 week!) to ensure it was perfect for you and I included every detail to make sure you succeed.

This cake is simple enough to make for a tea party with friends, but it’s also fitting for any special occasion or holiday dinner.  It has impressed everyone in the family (and I have a big family!). Your taste buds will dance.Story Book Cake Roll (Торт Сказка)

Ingredients for the Sponge Cake Roll:

1 cup sifted cake flour (click for easy tutorial on making cake flour) *measured correctly
3/4 cup granulated sugar
5 large eggs, room temp

Story Book Cake Roll

Ingredients for the syrup:

1/4 cup granulated sugar
3/4 cup hot water
3 Tbsp rum – I used Bacardi golden rum (it is optional, but adds great flavor)

Ingredients for the custard buttercream:

1 egg yolk
1/2 tsp vanilla extract
1/2 Tbsp water
1/2 cup sweetened condensed milk (uncooked – straight from the can)
1 cup (2 sticks) unsalted butter
1/2 Tbsp olive oil
4 Tbsp cocoa

Story Book Cake Roll-2

Ingredients for the topping:

1/2 cup golden brown cookie crumbs (I used crumbs from 4 graham crackers)

What you’ll need:

11×17 rimmed baking sheet lined with parchment paper

How To Make The Cake Roll:

If you’ve never made a European Sponge Cake, this video will give you an idea of what the batter and process looks like. Please note the proportions are slightly different in this cake but the general process is the same.

Preheat oven to 410˚F. 
1. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410˚F for approx. 7-8 minutes or until the top is golden.

Story Book Cake Roll-6

2. Once the cake comes out of the oven, remove it from the baking pan, and while it’s still hot, place a sheet of parchment or wax paper over it and roll the cake loosely (rolling it while it’s still warm helps prevent cracks later). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted. (Start making syrup and frosting – see how to make frosting below).

Story Book Cake Roll-7

How To Make Syrup:

1. Dissolve sugar in boiling water. Add rum and let the syrup cool to room temp.

Story Book Cake Roll-8

How To Make Custard Buttercream:

1. In a small sauce pan, off the heat, whisk together 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla until smooth.

2. Place over the lowest heat and slowly increase the heat to a medium/low or just until it is lightly steaming. Continue whisking constantly until it thickens slightly – don’t let it boil. When it’s ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 7-8 minutes. Remove mixture from heat and let custard cool to room temp. It will thicken more as it cools.

Story Book Cake Roll-9

Story Book Cake Roll-10

3. Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed, scraping down the bowl as needed.

4. Add room temp custard mixture, 1 Tablespoon at a time, into the whipped butter, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 minutes on high speed.

Story Book Cake Roll-11

Story Book Cake Roll-12

5. Divide finished cream in half. The first half will remain your white cream and you will spread this over the moistened cake. Keep the second half in the mixing bowl with the whisk attachment and add 4 Tbsp cocoa (1 Tablespoon at a time) and 1/2 Tbsp olive oil. The oil will enhance the chocolatey color. Beat on high speed 2 minutes or until all of cocoa is well incorporated (scrape down the bowl as needed).

Story Book Cake Roll-13

Final Cake Assembly Instructions:

1. Once cake is room temp, brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup (see how to make syrup instructions above). Let it sit and soak up the syrup at least 5 min

Story Book Cake Roll-3

2. Spread your white cream filling in a thin layer evenly over the top of the cake (this bent icing knife makes it easy) and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting. It really is just a very thin layer of frosting, but it will be just right; you’ll see!

Story Book Cake Roll-14

Story Book Cake Roll-15

3. Next, spread a thin layer of chocolate cream over the top of your cake. You need just enough to cover the cake and keep the crumbs on the sides.

Story Book Cake Roll-16

4. Sprinkle finished roll with cookie crumbs on the sides; it was easy with a food scraper; pour crumbs along the base of the cake and use a scraper to pull them up on the sides of the cake (see pics below). Pipe remaining chocolate over the top of the cake. I made swirls across the top with a large Wilton 1M open star tip. <– click to see the frosting set I have and use for everything. It turned out so pretty and I really loved that it looked like it just walked out of a hair salon.

Story Book Cake Roll-17

Story Book Cake Roll-18

Refrigerate cake until ready to serve. Once the cake is chilled, it is much easier to transfer and slice. It tastes great cold straight out of the fridge or softened up to room temp.

Story Book Cake Roll-19

You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen

Storybook Cake Roll Recipe

5 from 24 votes
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6-$10

Ingredients

For the Sponge Cake:

For the Syrup:

  • 1/4 cup granulated sugar
  • 3/4 cup hot water
  • 3 Tbsp rum - I used Bacardi golden rum optional, but adds great flavor

For the Custard Buttercream Frosting:

  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 Tbsp water
  • 1/2 cup sweetened condensed milk uncooked - straight from the can
  • 1 cup 2 sticks unsalted butter
  • 1/2 Tbsp olive oil
  • 4 Tbsp cocoa

For the Topping:

  • 1/2 cup golden brown cookie crumbs I used crumbs from 4 graham crackers

What you'll need:

  • 11 ×17 rimmed baking sheet lined with parchment paper

Instructions

How To Make the Sponge Cake: Preheat oven to 410˚F.

  1. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410˚F for approx. 7-8 minutes or until the top is golden.
  2. Once the cake comes out of the oven, remove it from the baking pan, and while it's still hot, place a sheet of parchment or wax paper over it and roll the cake loosely (rolling it while it’s still warm helps prevent cracks later). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted. (Start making syrup and frosting - see how to make frosting below).

How To Make Syrup:

  1. Dissolve sugar in boiling water. Add rum and let the syrup cool to room temp.

How To Make Vanilla and Chocolate Custard Buttercream:

  1. In a small sauce pan, off the heat, whisk together 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla until smooth.
  2. Place over the lowest heat and slowly increase the heat to a medium/low or just until it is lightly steaming. Continue whisking constantly until it thickens slightly - don't let it boil. When it's ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 7-8 minutes. Remove mixture from heat and let custard cool to room temp. It will thicken more as it cools.
  3. Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed, scraping down the bowl as needed.
  4. Add room temp custard mixture, 1 Tablespoon at a time, into the whipped butter, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 min on high speed.
  5. Divide finished cream in half. The first half will remain your white cream and you will spread this over the moistened cake. Keep the second half in the mixing bowl with the whisk attachment and add 4 Tbsp cocoa (1 Tablespoon at a time) and 1/2 Tbsp olive oil. The oil will enhance the chocolatey color. Beat on high speed 2 minutes or until all of cocoa is well incorporated (scrape down the bowl as needed).

Final Cake Assembly Instructions:

  1. Once cake is room temp, brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup (see how to make syrup instructions above). Let it sit and soak up the syrup at least 5 min.
  2. Spread your white cream filling in a thin layer evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting. It really is just a very thin layer of frosting, but it will be just right; you'll see!
  3. Next, spread a thin layer of chocolate cream over the top of your cake. You need just enough to cover the cake and keep the crumbs on the sides.
  4. Sprinkle finished roll with cookie crumbs on the sides; it was easy with a food scraper; pour crumbs along the base of the cake and use a scraper to pull them up on the sides of the cake. Pipe remaining chocolate over the top of the cake. I made swirls across the top with a large Wilton 1M open star tip. Refrigerate cake until ready to serve.

Recipe Notes

Once the cake is chilled, it is much easier to transfer and slice. It tastes great cold straight out of the fridge or softened up to room temp.

Final Final Picmonkey Hashtag banner

You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Cindy
    February 14, 2019

    I tried the recipe exactly as constructed, the cake was fine, but the frosting was horrible it tasted like butter. I threw it away. Reply

    • Natasha
      February 14, 2019

      Hi Cindy, the frosting is a buttercream so you will be able to taste the butter but it should be balanced with the correct proportion of ingredients listed. Reply

  • Leah
    August 8, 2018

    Just made it to celebrate my daughters first day of 1st Grade and can’t wait eat it with my family tonight 🙂 love, love the frosting! Reply

    • Natashas Kitchen
      August 8, 2018

      That’s so great Leah! Thank you for the awesome review! Reply

  • Tina
    November 26, 2017

    Delicious!
    This recipe is a keeper Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad you love the recipe! Thanks for sharing Tina! Reply

  • Elena
    September 14, 2017

    Very easy, fast and delicious roll. Made it countless times. Thank you, Natasha. Reply

    • Natasha's Kitchen
      September 14, 2017

      You’re welcome Elena! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂 Reply

  • Louanne
    September 9, 2017

    My son wants me to make this with chocolate as the filling and icing. Do you think 1/2 cup cocoa added to the entire batch of icing would work? Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Louanne, yes that should work :). I hope you and your son love the recipe! 🙂 Reply

      • Louanne
        September 11, 2017

        Thanks, Natasha! Reply

  • Alessa
    May 7, 2017

    The recipe looks so delicious! I can’t wait to make this. However, I was wondering, could I make this a couple days in advance? How should I store it? Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Alessa, cover and refrigerate. Let it come to the room temperature for the frosting to soften before serving. The cake roll can be easily made couple days in advance. Reply

      • Caroline Fortin
        December 21, 2017

        Do you think it would be OK to freeze it, or the buttercream would be ruined ? Reply

        • Natasha
          natashaskitchen
          December 21, 2017

          Hi Caroline, I haven’t tried freezing this but I froze a similar cake with a very similar frosting and it worked great! It thawed beautifully. I think this would work well to freeze it 🙂 Reply

  • Katie
    April 18, 2017

    Hi, Natasha. I have a quick question for you about this recipe.. Does it need the rum? I am only 19 so I can’t buy it too add.. Is there something else you could recommend using? Or will the granulated sugar and water work? Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Hi Katie, water and sugar will work great. You can also add some fresh lemon juice for more flavor 🙂 Reply

    • Luda K
      September 20, 2018

      I’ve used imitation rum when I was younger. Its not as good, but better than without rum. 🙂 Reply

  • Kristina
    February 20, 2017

    This cake is so good! I use frangelico liquor instead of rum and it really enhanced that chocolate flavor!! Really such a good cake! Reply

    • Natasha's Kitchen
      February 20, 2017

      Yum! That sounds great! Thanks for your review Kristina! Reply

  • Nadia
    January 25, 2017

    Hi Natasha! Can you taste the butter in the cake? My family is not a big fan of buttery stuff, i did the cream but didn’t spread on the cake yet. Anything i can do about it? Reply

    • Natasha
      natashaskitchen
      January 25, 2017

      Hi Nadia, it is a buttercream but it’s balanced nicely by the condensed milk in it. As far as I can remember, I haven’t had anyone complain that it was overly buttery. Reply

  • Anastasiya Stupak
    January 24, 2017

    How much cream does the recipe make? I’ve tried this yummy roll before but it has been awhile. I want to make the cream for a cake, wondering exactly how much cream this recipe makes so I can make enough to cover the cake. Thanks for sharing the delicious recipe!! Reply

  • Yana
    January 19, 2017

    This roll will rock your tastebuds, I’m not kidding. It was so flavorful and soft, not too sweet just perfect. I will be making it again. I’m posted bunch of pictures on your FB page of some recipes I’ve made from your website Reply

    • Natasha's Kitchen
      January 19, 2017

      Awesome!! This review definitely makes me smile! 🙂 Reply

  • Angie
    January 16, 2017

    Hello, Natasha! This cake looks delicious and easy, and I am planning on making for a friend’s party this weekend. I was wondering if it is possible to make the syrup and the filling/frosting ahead of time. How long do they keep? Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      Hi Angie, with this cake, you can make the syrup several days in advance and refrigerate but I would suggest using the frosting soon after it is made. Once you refrigerate it, it firms up and it just doesn’t work quite as well. You can also fully assemble the cake and refrigerate for up to 3 days or freeze it for 2-3 months (wrapped several times in plastic wrap after it’s been refrigerated so the frosting is firmed up and doesn’t get squashed by the plastic wrap). Make sure to thaw completely and then let sit at room temperature for at least 30 minutes or more for the frosting to soften before serving. Reply

  • Joaquin Lubkowitz
    December 28, 2016

    IIn the video you used baking powder in the fluor but it is not in the recipee.Do you use baking powder ? Reply

    • Natasha
      natashaskitchen
      December 28, 2016

      I’ve started adding it recently but it isn’t necessary for this recipe to work. Reply

  • Katya
    December 23, 2016

    Hi, I just made this and I was wondering if the frosting is supposed to taste buttery. I hadn’t put it in the refrigerator yet would this maybe be why? That it was room temp? I’m worried I made a mistake. Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      This frosting is not overly sweet so I guess you could say it tastes a little buttery. Did you change anything in the recipe? Reply

      • Katya
        December 23, 2016

        No ifollowed your recipe to the T. But maybe my taste buds are used to the store-bought buttercream cakes which tend to be on the sweeter side. But other than the taste it turned out great. Reply

  • Allie Kasprzak
    November 24, 2016

    i’m planning on making this for christmas eve for my ukrainians family-but is it really a russian/ukrainian cake? and i am kind of squeaking about outing a raw egg yolk in for the custard buttercream, but is it actually a raw egg because i didn’t really understood how it worked. thanks! it looks great in the picture, though. Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Yes it is a Russian/Ukrainian cake and there is no raw egg yolk in the cream. You heat the cream sufficiently so the egg is no longer raw. I hope that puts your mind at ease 🙂 Reply

  • Tzivia
    November 2, 2016

    Hi Natasha good evening I’m planning on making this cake tomorrow or sometime next week thing is I’m not sure if I have umbrella would something drambuie or a bourbon of some sorts be a good substitute just looks really way good and it’s similar to the way my mom made it for certain Jewish holidays or for special occasions and I’m having such nostalgia of sorts I’ve done really a ok with your dessert and other recipes made your kotlety the basic one last night this site is number one with me Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      I’m so happy to hear you are enjoying my recipes. Thank you for sharing that with us 🙂 Reply

      • November 2, 2016

        Cool beans great to hear it so can I submitted a bourbon liquor for sorts not place of the rum Reply

        • Natasha
          natashaskitchen
          November 3, 2016

          Hi Tzivia, I haven’t tried that before but I think it would work 🙂 Reply

  • Wardah
    October 21, 2016

    Oven should be convection or normal baking Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Hi Wardah, I always use normal (conventional) oven settings. Reply

  • Charlene
    September 17, 2016

    Hi Natasha,

    The video of you making the sponge cake and the recipe for this cake is different from each other. I’m guessing I just follow the ingredients for this recipe for the rolled cake? Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Charlene, yes, the sponge cake video is to give readers who have never made a sponge cake, a good idea of what the batter and process of making a sponge cake looks like. I’ll make sure to specify that in the notes but yes, follow the recipe that is posted for this cake specifically. Thanks! 🙂 Reply

  • Kate
    September 16, 2016

    Natasha what if custard cream got to a boiling like a second do i have to redo it? Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      Hi Kate, if it didn’t curdle or turn lumpy, it will still be ok 🙂 Reply

  • Julie
    August 21, 2016

    Hi Natasha!
    I have a quick question for you. If I wanted to make the sponge chocolate how should I modify the recipe?
    I was thinking take out some flour and replace with cocoa? Help! Thanks:) Reply

    • Natasha
      natashaskitchen
      August 21, 2016

      Hi Julie, You can take out 2 to 3 Tbsp of flour and replace with cocoa, just sift the cocoa and flour together to evenly disburse it. 🙂 Reply

  • Annette
    April 18, 2016

    Perfection!!! Thank you very much for this perfect recipe!!! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      I’m so happy you loved it! Thank you 🙂 Reply

  • Layan
    February 24, 2016

    Hey Natasha! Awesome recipe. About to start making it. Just wondering, what you commented about the “standard 8oz measuring cup” has gotten me really confused. How many oz or grams is in one of YOUR cups, you use use in this recipe?

    Thanks a bunch! Reply

  • Tanya
    January 30, 2016

    H8 Na5asha, question for you. Can I use a regular flour for this cake? Or can you mix potato starch , or has to be a corn starch?? Thank you Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Hi Tanya, It’s best with cake flour (the results are the softest), but I think it would still work with all-purpose flour. To be honest, I haven’t tried making cake flour with potato starch and I haven’t really seen anyone else do it either. Reply

  • Yamini
    January 2, 2016

    Hi Natasha,

    Do we brush the cake with the entire syrup made ?? Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Hi Yamini, yes I used the entire amount. You don’t have too if you prefer a drier cake. 🙂 Reply

  • Abhi
    December 5, 2015

    Thanks for this recipe it looks delicious i want to try it so please could you tell me about your measuring cups becaus it differentiate from one country to another and thanks !! Reply

    • Natasha
      natashaskitchen
      December 5, 2015

      I use standard 8 oz measuring cup. Hope this helps 😀. Reply

  • Nat
    September 19, 2015

    Its delicious. Just wondering if it can be made into a cake? And what portions would you use to make a round cake? Thanks Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      I couldn’t really guess without experimenting but you’d probably want to double your frosting. You could use the same proportions for the cake but it probably wouldn’t be a very tall cake. Reply

  • farideh
    September 6, 2015

    Hi Natasha

    I love you, your recipes are perfect.

    Please tell me about your cups for measuring, is 1 cup= 250 ml?

    and how much(weigh) is 1 cup flour?

    thank you so much Reply

  • Christina
    August 24, 2015

    Made this cake twice this weekend, one for a family dinner and the other for co-workers- huge hit both times! Thanks you!! Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      Christina, thank you so much for the great review! Your co-workers must love you! 🙂 Reply

  • Vicky
    August 22, 2015

    This is the best came! It reminded me of my childhood:). I love your recipes. They are very easy to follow! Thank you! Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      That’s awesome! Thanks Vicky for your nice review 🙂 Reply

  • Nadia
    August 6, 2015

    Out of all the cakes that I’ve ever made this is The Best! Thank you, Natasha for all these wonderful recipes! I absolutely love your site! Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      Thank you Nadia for such a great review and you are very welcome :). Reply

  • oksana
    June 18, 2015

    what is the custard mixture? I want to make it but want to make sure I learn the whole recipe first. Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      Sorry that was confusing. The frosting is a custard buttercream. The custard I’m referring to is the 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla mixture. Reply

  • Noreen Abel
    May 13, 2015

    I have had your cake in the back of my mind to do and today was the day. I was intrigued by the frosting. It turned out great but funny how ones taste differ. I have every intention of making again but with more rum soaking syrup added with a brushing over the rolled up cake as well, so on the outsideas I looooved that flavour. Maybe I had the wrong type of cocoa as I found the chocolate frosting bitter, so next time I will make 2/3 rds vanilla as I had heaps of chocolate left over and would as again personal taste have liked more filling. I think Malibu rum and toasted coconut with vanilla frosting outside would be a great combo too.
    So thanks for the recipe will be doing it again soon. Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      I never noticed any bitterness. What brand of cocoa did you use? Even a dark cocoa should have worked well. The variation you described does sound very good! Reply

      • Noreen Abel
        May 14, 2015

        Have just had another slice and the flavours have melded beautifully .
        Glad to have found your blog as I am off to Russia in Sept will look out for all the yummies you are showing everyone. Reply

        • Natasha
          natashaskitchen
          May 14, 2015

          I’m so glad you liked it :). I hope to hear all about your trip! That sounds so exciting! Reply

  • Annie
    January 17, 2015

    Hi Natasha!

    I made this cake yesterday and it turned out fantastic and absolutely decadent! I was very proud of myself 🙂
    Any way, I think I baked the cake just about couple of minutes too long so it made it a little too dry; however, after a working the “rolling” here and there and the syrup soak, it made OK…whew!
    Thank you for sharing the wonderful and delicious recipes!!

    Best,

    Annie Reply

    • Natasha
      natashaskitchen
      January 17, 2015

      Hi Annie! I’m so glad you enjoyed the cake roll. Not all ovens are created equal – yours may be stronger than mine, but yes a good syrup can rescue any sponge 🙂 Thanks Annie! Reply

  • Lora Cotton
    January 15, 2015

    This looks so good and fancy!!! Believe it’s just made it onto my short list for the cake buffet I intend to have for my wedding in March. I do have one question. Could I use rum extract in place of the actual rum. I know that alcohol “bakes out” but I’m not willing to risk my fiance’s health (he’s on extremely strong meds that CANNOT be mixed with alcohol.) Thanks!!! Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      You can absolutely use Rum extract but use just a small amount of it since it will be much stronger in taste than actual rum :). I’ve even omitted alcohol all-together. Congratulations by the way!! 🙂 Reply

  • Svetlana Kiyan
    January 12, 2015

    I made this cake roll two times already and both times my sponge broke in 2 or 3 different places after I rolled it initially while it was still hot… any suggestions on why it is breaking on me? I thought that maybe the first time I rolled it too tightly, but the second time making it I rolled it, I made sure to loosely roll it and it still managed to crack, but in more places 🙁 I baked it for 7 minutes both times I made it.

    Nonetheless, it was a hit at both lunches that it was served at and the people eating it were thrilled to have an old time favorite served. I also added a little less water to the syrup and more rum the second time around because I love the flavor liquor adds to dessert and it was great 😉

    Hope you can help me solve my sponge breaking mystery… Reply

    • Natasha
      natashaskitchen
      January 12, 2015

      Mine usually have some very small cracks in them every time; nothing that a little frosting won’t cover up :). It helps to roll a little slower (don’t wait for the cake to cool down, but as you roll it up, don’t rush that process). Are you getting the cracks with the first roll up or the second one? Reply

  • Aly
    January 6, 2015

    Made this cake today for dessert after dinner. It was very easy to make and turned put very elegant. My husband and children all loved it. I think its very good as well. Thank you for this recipe. Will be making it again;)
    p.s I love your blog and have made lots of your cakes and recipes. Keep up the great work. Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      I’m so happy you all enjoyed it! That’s just music to my ears. Thank you Aly 🙂 Reply

  • Lyubov
    December 24, 2014

    natasha,
    can I use unbleached cake flour? Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Yes, I use unbleached flour to make cake flour as well. It’s a healthier option 🙂 Reply

  • Lena
    December 24, 2014

    Hi Natasha,
    I made this roll last night and followed the recipe but for some reason I ended up with very little frosting it was enough to cover the roll but I had nothing for the top. When it was done I put it in the fridge, it looked awesome. I tried a little this morning but it became very dry, not sure what happened with syrup where did it go. Any idea why it dried up? I am so upset… Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Oh no! 🙁 The cake is normally fairly moist. It might have gotten dry because there wasn’t anything over the top; did you not frost the top of the cake at all? Did you have it covered with plastic wrap while refrigerating? Since the frosting is a buttercream, a little goes a long way; you only need a very thin layer for the inside and a thin layer for the outside. When I made the cake the first time, I was worried that there wouldn’t be enough frosting, but I divided it up and spread it the same way and it when I cut the final cake, the thin layers of frosting were just right in combination with the cake. I hope that helps. Also, did you use the same size baking sheet? I hope that helps! If you can send a picture to my email: natashaskitchen @ yahoo.com (no spaces) it might be helpful to see it to determine what could have gone wrong. Reply

  • carol
    December 9, 2014

    really wanna do this roll today but is that a cookie sheet used to bake cake roll and do you have to use the rum or can i leave it out Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      You can even do a sugar water and omit the rum and it will still taste great 🙂 Reply

  • Nataliya Lee
    November 24, 2014

    Hi Natasha! Is the cocoa sweetened or unsweetened? Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      Unsweetened cocoa. 🙂 Reply

      • Nataliya
        November 25, 2014

        Thank you! Making it tonight and will serve at Thanksgiving feast 🙂 Hope it is okay to sit a day.. Reply

        • Natasha
          natashaskitchen
          November 25, 2014

          Yes, it definitely is ok to sit a day. Just keep it refrigerated when it’s done. 🙂 Reply

  • Marina
    November 18, 2014

    Hi Natasha,
    I am planning on trying this cake roll recipe next week for our thanksgiving party. It looks SO mouthwatering!
    But – everytime I have attempted to make a cake roll in the past, I have always failed 🙁 not sure what I may be doing wrong, but the actual “cake roll” never turns out right. It either breaks/falls apart when I roll it to cool, or when I roll it with the cream. Also, last time when I was taking it off the parchment paper, it broke apart 🙁 Please help! What can I be doing wrong? Reply

    • Natasha
      natashaskitchen
      November 18, 2014

      Have you tried this particular recipe? Are you making sure to use parchment paper and not wax paper? Reply

      • Marina
        November 19, 2014

        No, I haven’t tried this recipe yet. (I tried the raspberry roulade on your blog). And yes, I use parchment paper. But I’m willing to give it another shot. This looks too good not to  Reply

        • Natasha
          natashaskitchen
          November 19, 2014

          Thanks Marina! Do let me know how it worked out for you :). I hope you love it! Reply

  • Diana
    November 17, 2014

    I just made this roll and it is soooo delicious! Thank you for posting this recipe! my whole family loved it. Thanks once again! Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      You’re so welcome Diana 🙂 I’m so happy you all enjoyed it and thank YOU for the great review! 🙂 Reply

  • Luba
    November 11, 2014

    Tried this recipe last night! Was pretty easy to make so that’s a plus! I’m not a big fan of buttercream though so I think il make it next time with a cream cheese frosting for inside and outside and maybe add raspberries or strawberries! Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      A little bit of buttercream definitely goes a long way with this cake. One of my readers had great results using whipped cream; I bet that would be even easier! 😉 Reply

  • Emily
    November 11, 2014

    Had to log on and say how delicious this cake was. Altered a few things- like walnuts instead of cookie crumbs and dialed down the sugar in the syrup, but the addition of rum (extract) was delicious! On top of that- it was seriously easy to make. My 1st recipe from your blog- I’m sure there will be more to follow! 🙂 Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      Emily, thank you for a great review and great job on improvising :). I hope that you’ll find many new favorites on the site. Reply

  • Lena
    November 9, 2014

    Made the cake roll yesterday. Took it to my parents house for tea. Everyone loved it. Not too sweet, moist. Just perfect. Thank you. Reply

    • Natasha
      natashaskitchen
      November 9, 2014

      That’s so great! I love my sweets but not when they are sugar overkill. I thought this was just right too :). I’m happy to hear your parents liked it. Thanks so much for sharing that with me. Reply

      • Tatana
        November 10, 2014

        I made the roll over the weekend – it was incredible. Thank you for sharing your awesome recipes. Reply

        • Natasha
          natashaskitchen
          November 10, 2014

          I’m so happy you loved it :). If you posted a pic of it online somewhere, I’d love to see it 🙂 Reply

  • Valentina
    November 8, 2014

    Have you tested this with regular all purpose flour? I thought I had some corn starch in the pantry to make some cake flour but apparently I ran out and really don’t feel like going to the store.. Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      It will just be a basic biskvit. I’ve made cake rolls with just all-purpose flour and they work, but they aren’t as soft and delicate as a cake flour would be. It can be done 🙂 Reply

  • alena
    November 8, 2014

    hey Natasha! oce again, thanks for your recipes…this looks amazing. mine is in the oven right now and I had a few questions.. I didn’t have a 11×17 pan so I used a 10×15..do you think it will turn out ok? and also, I used wax paper instead so im hoping it wont get stuck..do I need to use only parchment paper or will wax work too? Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      Wax is definitely harder to pry off, especially if you don’t take it off right away and this recipe doesn’t call for taking it off right away. I hope it worked out without too much sticking! A 10×15 cake will just be a little thicker and not quite as wide. It should still work. Let me know how it went. 🙂 Reply

  • Saher
    November 7, 2014

    Heyyy Natasha..

    Loovv thiss recepie.. Will try it sooon.. Just wanted to know that, for the syrup, i cannot use rum, so can you tell me any substitue for it? Will hazelnut syrup or any other syrup???

    Thanks it will help me a lot… Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      You can do a sugar/water syrup. Just dissolve the sugar in boiling water and omit the rum. It will still taste great. I’ve made it that way before when I was out of rum. Reply

  • Izzah Khan
    November 7, 2014

    Natasha, this looks really tasty. But, I always find cake flour a tad dry, which explains the syrup. I’ll have to recreate this for my blog Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      I love putting syrup on most of my cakes. Moist cakes are my favorite! 🙂 Reply

  • Linda
    November 6, 2014

    I made this cake roll, everyone liked it… We ate it just in few minutes, lol. that yummy.. Thank you ))) Also, found great site HomeGadgetsDaily.com where many cool tools for kitchen.. Happy to know you guys.. Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      I’m so happy you enjoyed the cake roll. I can totally see it disappearing in a few minutes 🙂 Thanks so much for the great review! Reply

  • Paula
    November 5, 2014

    Hi Natasha. I made this cake yesterday and it was good, except
    my sponge cake was tall in the oven, but as soon as i took it out of the oven it got flatten. What would be your advice?Thanks Reply

    • Natasha
      natashaskitchen
      November 5, 2014

      Did you do anything differently? Did your batter look the same as in the photos? Did you bake in the center of the oven? It will flatten slightly as you roll it while it’s still hot, but not much. How much did it flatten? Reply

  • Oksana
    November 5, 2014

    Natasha! Bring on the dessert recipes for the holidays!!! What a delicious recipe!! I can hardly wait to make it. I cannot wait to see what other dessert recipes you have in store for us for this upcoming holiday season. Blessings to you and your growing family <3 Reply

    • Natasha
      natashaskitchen
      November 5, 2014

      Thank you Oksana! I hope this cake roll makes your holidays more merry and bright 🙂 Reply

  • This cake is gorgeous! I am going to buy that frosting tip set even though I already have 1 or 2. Does that make me a baking supply addict? Yes. Yes it does. Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      Yep! It does sound like you have a baking supply problem. lol. I use those frosting tips for everything 🙂 Reply

  • Ilona
    November 4, 2014

    Hi Natascha
    Thank you so much for sharing with us your receipt!
    I’m loving your blog.
    I’m trying a lot of them. Tiramisu and strawberry layer cake,
    It was great and delicious!
    But I have a little problem to found heavy whipping cream at store here in Canada.  Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I’m so happy you are enjoying the blog! 🙂 Thank you for your sweet feedback.
      Do you just have whipping cream and not the “heavy” variety? It has a little more milk fat. The other one is useable but you definitely want to take the following steps to ensure a good whip:
      1. Freeze your mixing bowl and whisk/egg beaters for 10-15 minutes before whipping
      2. Keep the whipping cream in the refrigerator until you are ready to use it.
      3. You may need to beat it a little longer than heavy whipping cream but stop when it is spreadable and before it turns buttery. Reply

  • Lesya
    November 4, 2014

    what size is your baking sheet Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I have it listed towards the top under:
      “What you’ll need:
      11×17 rimmed baking sheet lined with parchment paper” Reply

  • Oh look! It’s the Prazhskiy cake gone blond!))) I am definitely doubling the amount of cream when I make it))) Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I thought it would need more cream the first time I made it too, but it really doesn’t. It is a buttercream and a small amount went a long way 🙂 Reply

  • Marianna
    November 3, 2014

    WOW this looks soooooooo good it’s on my list to do for the weekend!!! Thank you so much for all your great recipes!!! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      You’re so welcome! 🙂 Enjoy the cake and do let me know if you post a pic of it somewhere 🙂 Reply

  • olga
    November 3, 2014

    Looks delicious will have to make one this week. Quick question; Why isn’t the cream cheese in the ingredients? Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Hi Olga, there is no cream cheese in this recipe. Did you see cream cheese somewhere? I did a ctrl+F to see if it was on the page somewhere and It didn’t find cream cheese. Please let me know if I made an error, but I’m not seeing it. Reply

      • olga
        November 4, 2014

        Oh sorry about that, I saw the word “cream” when I was looking at the butter, looked like cream cheese. Sorry. :-\ Reply

        • Natasha
          natashaskitchen
          November 4, 2014

          No problem. Thanks for clarifying 🙂 Reply

  • oksana
    November 3, 2014

    Natasha, would it be the same recipe if I was to make a round 9 inch cake? Maybe double the recipe? Looks so delicious can’t wait to try! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      I think the recipe would work for a two layer 9-inch cake as is unless you want a very tall cake, then you could double it. You’d have to get creative with decorating the top since I don’t think there would be enough frosting to make swirls across the entire top. If you try it as a layered cake, I’d love to know how it worked out. I hope you post a pic and hashtag #natashaskitchen so I could see it 🙂 Reply

  • Agnes
    November 3, 2014

    Yum! I’m about to make this, and I think i’ll add some raspberries to it. 🙂 Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      I haven’t tried it with fruit. I do hope you post a pic somewhere online so I could see it. Let me know how it works with the raspberries! 🙂 Reply

  • November 3, 2014

    I love the topping that you gave this roll. So sophisticated and just pretty! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Thanks so much Katya. Doesn’t it look like the cake roll got it’s hair styled? lol. Reply

  • November 3, 2014

    So so happy to see you post this cake! What a beauty! I just returned from St Petersburg last Monday. I haven’t been to Russian in a decade and I thought I was exaggerating in my mind how great our cakes and desserts were but being there was totally amazing. What a feast to the eyes! I wish I could eat everything I saw but it was a 4 days trip. Not enough time! LOL Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      What an awesome trip to take! I can just imagine how gorgeous everything was! Oh please oh please post pictures of all the delicious cakes and goodies on your blog or Facebook page 🙂 Reply

  • November 3, 2014

    Wow, what a beautiful roll cake! I’ve always loved roulades, but never heard of tort Skazka. Putting this down on my holiday baking list. Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Hi Shinee! I hope you love it! It’s definitely a holiday worthy cake roll. 🙂 Thank you for the nice compliment. Reply

  • Olga Yazembiak
    November 3, 2014

    Looks yummy! I would translate the name as “Fairytale” rather than “Storybook” though :))))) Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Thanks Olga, I think I like that even better but it’s too late now… oh well 🙂 Reply

  • November 3, 2014

    I love love skazzka cake. Your filling is little different than mine.. I will have to try yours… Beautiful pictures! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Thank you so much Inessa :). Do you have yours posted on your blog? Reply

  • Julie
    November 3, 2014

    I am so making this! It looks delicious! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Thank you so much Julie, and you’re very welcome at the same time 🙂 I hope you absolutely love it! 🙂 Reply

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