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This Valentine’s cake roll has a heart pattern baked right into the sponge, making it as fun to look at as it is to eat. Fluffy vanilla cake, sweet strawberry jam, and whipped cream cheese filling come together in this charming heart pattern cake roll that’s perfect for Valentine’s Day.
Here is Why This Pattern Cake Roll Recipe Works
Built-in wow factor: That heart pattern baked right into the cake looks like you spent hours on it (but don’t worry, I won’t tell anyone how easy it is).
Fluffy, creamy, jammy goodness: With light vanilla cake, strawberry jam, and whipped cream cheese filling, this dessert checks all the flavor boxes.
Perfect for any occasion: Valentine’s Day, anniversaries, or just because—it’s a cake roll that fits any excuse to celebrate (or eat cake).
No last-minute scrambling: Make it ahead, let it chill, and enjoy the stress-free glory of a dessert that’s ready when you are.
If you like this Valentine’s cake roll, try our coconut cake roll or ice cream cake roll.
The Ingredients
- Fridge: Butter, cream cheese, heavy cream, eggs
- Pantry: All-purpose flour, powdered sugar, granulated sugar, cornstarch, vegetable oil, vanilla extract, strawberry jam.
- Spices and seasonings: Salt, cream of tartar.
- Produce: Fresh strawberries.
- Other: Food coloring (for the pattern)
Variations
Chocolate Strawberry Pattern Cake Roll: Add ¼ cup cocoa powder to the whipped frosting and sprinkle some diced strawberries over the sponge cake before rolling it. .
Lemon Berry Cake Roll: Add 1 teaspoon of lemon zest to the cake batter and use lemon curd along with strawberry jam in the filling.
Recipe Tips
- Prepare your heart pattern batter and freeze it on the parchment before making the cake batter. This way the design will stay intact when you spread the cake batter over the top.
- Use room temperature ingredients.
- Keep a close eye on the cake, it should spring back when lightly touched to avoid drying out.
- Roll the sponge cake while it is warm to prevent cracks.
- Let the rolled cake cool completely before adding the filling.
- Carefully unroll the cooled cake to avoid tearing, and use a gentle hand when spreading the filling.
- Set aside a small amount of the whipped cream filling to pipe on top for a garnish.
- Refrigerate the cake roll for a few hours to let the cream cheese filling firm up.
Storage
Refrigerate: Wrap any leftover cake roll tightly in plastic wrap or store it in an airtight container to keep it from drying out. You can store it in the fridge for up to 3 days.
Freeze: To freeze, wrap the cake roll in plastic wrap and then in aluminum foil to protect it from freezer burn. Store it in a freezer-safe container for up to 3 months.
Thaw: Transfer the cake to the fridge and let it thaw overnight.
Valentine Pattern Cake Roll
This Valentine’s cake roll is so fun to make with the heart pattern baked directly into the sponge. For a different look, consider piping XOXO patterns or Cupid’s arrows to create designs that fit the Valentine’s Day theme.
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Heart Pattern Valentine Cake Roll
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Ingredients
For the Pattern:
- 2 tablespoons butter, softened (28 grams)
- ¼ cup powdered sugar, 28 grams
- 4 tablespoons all purpose flour, 30 grams
- 1 egg white, 30 grams
- Food coloring of choice, I used red and lavender
For the Cake:
- ¾ cup all purpose flour, 90 grams
- 3 tablespoons cornstarch, 24 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs
- ¾ cup granulated sugar, 150 grams
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Confectioners sugar, powdered sugar for dusting
Optional Syrup:
- ½ cup water
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
For the Filling
- 8 ounces cream cheese, softened (226 grams)
- 1-⅓ cups confectioners sugar, powdered sugar (150 grams)
- ¼ teaspoon salt
- 2 cups heavy whipping cream, cold (227 grams)
- 1 teaspoon vanilla extract
- 1-¼ cups strawberry jam
- fresh strawberries for garnish
Instructions
For the Pattern:
- Line an 18×13-inch rimmed baking sheet (half sheet pan) with parchment paper. If you want to use a template, place it underneath the parchment.
- In a small bowl, mash the butter and powdered sugar with a spatula until smooth. Add the flour and egg white, whisking until well combined. If you want more than one color divide the batter and stir in several drops of food coloring to get the colors you want. I only used two colors but you can get as creative as you want or keep it simple with just one color.
- Transfer the batter to piping bags, snip off the tips, and trace your design onto the parchment. (You can freehand or follow a template.)
- Place the baking sheet in the freezer while you make the cake batter.
For the Cake:
- Preheat the oven to 375°F.
- In a bowl, whisk the flour, cornstarch, baking powder, and salt. Set aside.
- Separate 2 eggs, placing the whites in one bowl and the yolks with the remaining 3 whole eggs in another bowl.
- In the bowl with the whole eggs and egg yolks, whisk in ½ cup of the sugar (reserving the remaining sugar for later). Whisk on high speed for 7–10 minutes, until the mixture triples in volume. You will know the batter is ready when you lift the whisk and the batter falls in a ribbon-like pattern. Mix in the oil and vanilla until fully combined.
- Sift ½ of the flour mixture over the egg mixture and use a wide spatula to gently fold it in. Repeat with the remaining flour mixture. Set the mixture aside while you whip the egg whites.
- In a clean bowl and with a clean whisk, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ¼ cup sugar, 1 tablespoon at a time, and whip to stiff peaks.
- Gently fold half of the whipped egg whites into the batter to lighten it. Once incorporated, fold in the remaining egg whites until no streaks remain.
- Spread batter evenly over the frozen design in the pan. Bake for 12–18 minutes, until the cake springs back when touched. When the cake is finished baking, run a knife around the edges of the pan.
- Dust a dish towel with powdered sugar and flip the warm cake onto towel. Peel off the parchment paper to expose the design then flip the cake over so the design is on the bottom (I slid a thin cutting mad under the cake to make it easier to lift and flip).
- Starting at the short edge, roll the cake into a log. Place it seam side down and wrap it in the towel. Let it cool for 1 to 2 hours (you can also do this a day in advance and fill the cake the next day).
For the Optional Syrup:
- Combine water and sugar in a saucepan. Bring to a boil over medium-high heat and boil for 1 minute.
- Remove from heat, stir in the vanilla, and let cool.
For the Filling:
- In a large bowl, beat softened cream cheese with the sugar and salt until smooth.
- In another bowl, whip the heavy cream and vanilla until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in another third until mostly combined, then fold in the remaining whipped cream until the mixture is smooth and fluffy.
To Assemble:
- Carefully unroll the cooled cake. Brush with syrup, if using.
- Spread strawberry jam over the surface, followed by the whipped filling. If you want to use some filling to garnish the top, reserve ¾ cup of the filling in the fridge for later.
- Re-roll the cake snuggly and wrap it in plastic. Refrigerate for 3 to 4 hours. Chill the reserved filling while the cake rests.
- Before decorating, let the filling sit at room temperature for 30 minutes to soften, then whisk briefly to restore its fluffy texture. Pipe the filling on top of the cake and garnish with fresh strawberries.
Notes
- Make sure the pattern is on the bottom before you roll the cake up.
- If you find it tricky to flip or roll, a thin cutting mat can help you handle the cake without breaking it.
- Dust the dish towel with plenty of powdered sugar before flipping the cake onto it to prevent sticking.
- Feel free to customize the pattern with XOXO, Cupid’s arrows, or any design that fits your style.
- Rolling the cake while it’s still warm helps it hold its shape and prevents cracks by giving it “memory.” However, make sure to let it cool completely before adding the cream cheese filling to avoid melting..
- You can prepare the cake roll a day in advance. Wrap it tightly in plastic and refrigerate until ready to serve.
- For longer storage, freeze the filled and rolled cake. Thaw overnight in the fridge and slice just before serving.
- Swap strawberry jam for raspberry, apricot, or even chocolate hazelnut spread for a different flavor.
- Pipe reserved whipped cream filling on top and garnish with fresh fruit, sprinkles, or chocolate shavings for an extra festive touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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