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Sweetheart Roll Cake

Cooking Method
Difficulty Beginner
Servings 6
Best Season Suitable throughout the year

Sweetheart Roll Cake is a charming and delectable dessert that features a light, fluffy sponge cake rolled with a creamy filling and decorated with heart shapes. This cake is perfect for romantic occasions, such as Valentine's Day or anniversaries, offering a sweet and elegant treat.

The sponge cake batter is made from flour, sugar, eggs, and a touch of vanilla extract, whipped to incorporate air and create a light, airy texture. Part of the batter is colored with red or pink food coloring to create the heart shapes. The batter is spread onto a baking sheet in alternating patterns and baked until just set.

Once the cake is baked and cooled, it is spread with a creamy filling such as whipped cream, buttercream, or fruit preserves. The cake is carefully rolled up, revealing the beautiful heart pattern on the outside and the luscious filling on the inside.

The result is a cake roll that is soft, moist, and visually appealing, perfect for celebrating special moments with loved ones. Sweetheart Roll Cake can be decorated with additional heart-shaped decorations, a dusting of powdered sugar, or a drizzle of glaze for added elegance.

    Cake base
  • 50 g vegetable oil
  • 50 g milk
  • 68 g cake flour
  • 4 eggs (about 55g each)
  • 35 g granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • Red food coloring
  • Whipped Cream
  • 120 g heavy cream
  • 60 g cream cheese
  • 20 g sugar
  1. In a clean bowl, separate the eggs.

  2. In a clean bowl, mix well vegetable oil and milk, add in cake flour, some red food coloring and mix well. Mix in 4 egg yolks, set aside.

  3. Preheat the oven to 392℉(200℃). Line the baking tray with parchment paper or baking mat.

  4. Add lemon juice, sugar, vanilla extract into the egg white bowl. Use a hand mixer to beat until soft peaks form. Scoop some batter into a small container, add in more red food coloring and some whipped egg white and mix well. Transfer into a piping bag. Draw the sweetheart patterns on the baking mat. Send into the oven and let bake for 1 minutes.

  5. Pour all the batter into the whipped egg white and gently fold it in until just combined. Gently pour all the batter into the baking tray, smooth it out, give it a tap or two and send into the oven. Set the temperature at 302℉(150℃) and let bake for 30 minutes.

  6. In a clean bowl, bring together softened cream cheese, heavy cream and sugar, use a hand mixer to beat until thickened.
    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.

  7. Spread the whipped cream evenly onto the golden brown side, roll it up and wrap it up with parchment paper and let set in the fridge to cool for 1 hour. 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: Sweetheart Roll Cake, roll cake, cake roll, soft cake