Dots Cake Roll

polka dots cake roll.00 00 06 04.Still002 结果 pinit View Gallery 2 photos
polka dots cake roll.00 00 06 04.Still002 结果 pinit
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Dots Cake Roll

Difficulty: Beginner Cook Time 22 mins Total Time 22 mins
Cooking Temp: 323  °F Servings: 6
Best Season: Suitable throughout the year


Dots Cake Roll is a fun and visually appealing dessert that features a soft and fluffy sponge cake decorated with colorful polka dots, rolled around a creamy filling. This cake roll is perfect for parties, birthdays, or any occasion where you want to impress with a delightful and whimsical treat.

The batter for the sponge cake is made from a mixture of flour, sugar, eggs, and oil, whipped to create a light and airy texture. Part of the batter is colored with food coloring to create the polka dots. The colored batter is piped onto a baking sheet in a polka dot pattern and baked briefly to set the design. The remaining batter is then poured over the dots and baked until set.

Once the cake is baked and cooled, it is spread with a creamy filling such as whipped cream, pastry cream, or fruit preserves. The cake is carefully rolled up, revealing the colorful polka dot pattern on the outside and the creamy filling on the inside.

The result is a cake roll that is not only delicious but also visually stunning, with its playful polka dot design. Dots Cake Roll can be customized with various flavors and colors to suit different themes and occasions. It is perfect for children's parties, celebrations, or any event where you want to add a touch of fun and creativity.


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Cake base



  1. In a clean bowl, mix well warm water and cocoa powder. Set aside.
  2. Separate the eggs. In a clean bowl, mix well vegetable oil and milk until well combined. Sift in cake flour and mix well. Add in 5 egg yolks and mix well. Take 3 tbsp batter out in a smaller bowl. Mix rest of the batter with cocoa liquid. Set aside.
  3. Preheat the oven to 338℉(170℃). Line the baking tray with parchment paper or baking mat.
  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take 3 tbsp of whipped egg white to mix well with the batter in the smaller bowl. Transfer into a piping bag. Draw polka dots on the baking mat. Send into the oven and let bake for 1 minute.
  5. Pour all the chocolate flavor batter into the whipped egg white and gently fold it in until just combined. Take the tray out of the oven, pour all the batter in, smooth it out and give it a tap or two. Set the oven temperature as 323℉(162℃) and let bake for 22 minutes.
  6. In a clean bowl, bring together softened cream cheese, heavy cream and sugar. Use a hand mixer to beat until thickened.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  8. Spread the whipped cream onto the side without polka dots. Smooth it out and roll it up. Wrap with parchment paper, and let set in the fridge to cool for 30 minutes. Slice and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: dots cake roll, dots roll cake, roll cake, soft cake
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