Cake Roll With Sour Cherries + Vanilla Pudding

I didn’t grow up calling this a “roulade.” In my kitchen it’s just “cake roll,” because that’s exactly what it is: a thin, soft sheet cake that gets layered while it’s still warm and rolled up into a sliceable spiral. This version is my go-to when I want something that looks a bit special but doesn’t ask for complicated techniques or fancy ingredients.

It’s built from three simple parts: a quick sponge-like cake layer, a tangy sour cherry layer that sets with pudding powder, and a thicker vanilla pudding layer that turns creamy once chilled. The roll slices cleanly, the cherries keep it from tasting too sweet, and it’s honestly one of those desserts that’s even better the next day.

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What this cake roll is like (so you know what you’re getting)

• Texture: soft cake, creamy vanilla, and a cherry layer that’s jammy but not sticky
• Flavor: mild vanilla + tart cherries (not candy-sweet)
• Difficulty: easy, but you do need to roll while warm and not overfill
• Best time to serve: after at least 2–3 hours in the fridge (overnight is perfect)

Ingredients (with a breakdown that actually helps)

1) Sponge / cake layer

You’re basically making a thin batter that bakes into a flexible sheet. The oil keeps it from drying out, and the milk makes it tender.

• 2 eggs
  Give structure and help the cake hold together when rolled.
• 400 ml milk
  Makes the crumb softer and keeps the sheet cake flexible.
• 170 g flour
  The base. Measure it level; too much flour makes rolling harder.
• 3 tablespoons oil
  Adds moisture and keeps the cake from cracking as easily.
• 3 tablespoons sugar
  Light sweetness. The fillings add more sweetness later.

2) Sour cherry filling

This layer is fast and bright. The pudding powder thickens the cherries so they don’t run everywhere when you roll.

• 300 g sour cherries
  Fresh or thawed frozen both work. If they’re very watery, drain a bit.
• 1 packet vanilla pudding powder
  Works like a thickener and gives a mild vanilla note.
• 1 glass of water
  You’ll mix this with the pudding powder to help it dissolve smoothly (more on that below).

3) Vanilla filling

This is the main creamy layer. It sets in the fridge, so the roll slices nicely.

• 2 packets vanilla pudding powder
  Makes a thicker filling than standard pudding.
• 500 ml milk
  Whole milk gives the best texture, but any milk works.
• 50 g sugar
  Just enough to sweeten without taking over.

Optional decoration

• Powdered sugar (simple and clean)
• Melted Nutella (for drizzles, zigzags, or quick patterns)

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Equipment you’ll want (nothing fancy)

• Baking tray (sheet pan)
• Baking paper/parchment
• Mixing bowls + whisk
• Small pot for pudding
• Spatula for spreading
• A clean kitchen towel (helps with rolling, optional but useful)

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Step-by-step instructions (how I do it)

Step 1: Prep the tray and oven

1. Preheat the oven to 200°C.
2. Line your baking tray with baking paper.
   If your paper curls up, crumple it, flatten it, then line the tray—stays put much better.

Why this matters: a cake roll is thin, so it bakes fast. If the oven isn’t fully hot, you risk drying it out while waiting for it to set.

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Step 2: Make the sponge / cake layer batter

• In a bowl, whisk 2 eggs with 3 tablespoons sugar for about 30–60 seconds—just until it looks smoother.

• Add 400 ml milk and 3 tablespoons oil. Whisk again.
• Add 170 g flour and whisk until the batter is smooth and lump-free.

Texture check: the batter should pour easily and spread without fighting you. If it’s unusually thick (some flours absorb more), add a splash of milk.

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Step 3: Bake the cake sheet

• Pour the batter into the lined tray.
• Spread it evenly—get into the corners so the thickness is consistent.
• Bake at 200°C for 20 minutes.

How to tell it’s done: the top should look set and lightly golden, and when you touch it, it should spring back.

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Step 4: Mix the sour cherry filling

While the cake bakes, get the cherry layer ready.

• Put 300 g sour cherries into a bowl.

• In a separate cup, mix 1 packet vanilla pudding powder with 1 glass of water until smooth.
• Pour that mixture over the cherries and stir.

Small note from my kitchen: if your cherries are very cold (straight from the fridge/freezer), let them sit 5–10 minutes so everything mixes more easily.

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Step 5: Cook the vanilla pudding filling

This part depends on the pudding powder you use, but generally:

• In a small pot, whisk 2 packets vanilla pudding powder with a little of the 500 ml milk to dissolve it.
• Add the remaining milk and 50 g sugar.
• Heat over medium, whisking constantly, until it thickens into a pudding (usually a few minutes once it starts warming up).

Important: don’t walk away. Pudding goes from thin to thick quickly, and it can scorch at the bottom if you stop whisking.

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Step 6: Assemble while the cake is still warm

This is the key moment. Rolling works best when the cake is warm and flexible.

• Take the baked cake out of the oven.
• Let it sit 2–3 minutes—just enough so it’s not dangerously hot, but still warm.
• Spread the sour cherry filling over the cake in an even layer.
• Spread the vanilla pudding on top of the cherry layer.

Leave a border: keep about 2 cm clear on the far edge (the edge you finish rolling toward). This prevents filling from squeezing out too much.

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Step 7: Roll it up

• Start from the short side (for a thicker spiral) or long side (for more, thinner slices). I usually roll from the short side.
• Use the baking paper to lift the edge and start the roll.
• Roll steadily, not too tight and not too loose.

If a little filling escapes: totally normal. Just scrape it off and save it for “quality control.”

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Step 8: Chill to set

• Place the roll seam-side down.
• Let it cool to room temperature for 15–20 minutes.
• Refrigerate for at least 2–3 hours (overnight is best).

Chilling is what turns it from “soft roll” into clean, neat slices.

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Tips that actually help (learned the messy way)

• Don’t overbake the cake sheet. Even 3–4 extra minutes can make it less flexible and more crack-prone.
• Spread fillings while warm, but not piping hot. Warm cake rolls easier, but boiling-hot pudding can make the cake soggy.
• Keep layers even. A thick blob of pudding in one spot = filling shoots out that side when you roll.
• If you want extra tidy slices: trim the ends after chilling. The inside spiral looks nicest once the edges are cleaned up.
• Make it ahead. This is one of those desserts that’s better the next day because everything sets properly.

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Decoration ideas (simple, not fussy)

• Powdered sugar: sift right before serving so it stays white.
• Nutella drizzle: warm Nutella for a few seconds, then drizzle with a spoon or piping bag.
• Quick pattern trick: drizzle Nutella lines, then drag a toothpick across them to make a feathered look.

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Storage

• Keep covered in the fridge for up to 3 days.
• I don’t love freezing it because pudding fillings can change texture, but it’s possible if you wrap it tightly. Expect the cake to be a little softer after thawing.

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