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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

4.98 from 41 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours

Ingredients 

Servings: 0 Serves 8

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:

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.

  • 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.
  • 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:

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

How To Make Vanilla and Chocolate Custard Buttercream:

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

  • 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.
  • 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!
  • 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.
  • 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.

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Storybook Cake Roll
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.98 from 41 votes (14 ratings without comment)

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Comments

  • 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

      • Tzivia
        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

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