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Homemade Neapolitan Roll Cake

A delightful dessert combining chocolate, strawberry, and vanilla flavors into a stunning roll cake, perfect for special occasions or family gatherings.
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Prep Time 50 minutes
Cook Time 1 hour 37 minutes
Total Time 2 hours 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1/2 cup boiling water Helps keep the cake moist.
For the Strawberry Cheesecake Layer
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 4 large eggs
  • 3 tablespoons strawberry extract
  • Red food coloring (optional)
For the Vanilla Bean Mousse
  • 1 1/2 teaspoons gelatin powder
  • 1 1/2 tablespoons cold water
  • 2 1/3 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons vanilla bean paste
For the Whipped Vanilla Icing
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon vanilla extract

Method
 

Preparation of the Cake
  1. Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until just mixed. Gradually add the boiling water until smooth.
  5. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
  6. Let the cake cool for 5 minutes in the pan before rolling it up in parchment paper. Let it cool completely once rolled.
Preparation of the Strawberry Cheesecake Layer
  1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. Beat the cream cheese and sugar until smooth. Mix in flour and sour cream, adding the eggs one at a time. Stir in strawberry extract and optional food coloring.
  3. Pour the cheesecake mixture into the prepared pan and bake for 45-50 minutes until set and fragrant.
Preparation of the Vanilla Bean Mousse
  1. Bloom the gelatin in cold water. In a large bowl, whip the cream and sugar until soft peaks form.
  2. Heat the gelatin in the microwave and stir in the vanilla bean paste before folding it into the whipped cream.
Assembly
  1. Unroll the cooled chocolate cake and spread the vanilla bean mousse on top. Layer the strawberry cheesecake and carefully roll the cake back up.
  2. Frost the exterior with whipped vanilla icing and chill for at least 2 hours before serving.

Notes

For a perfectly rolled cake, leave enough parchment paper hanging over the edges of the pan. Add crushed strawberries or chocolate shavings for more flavor. Ensure your cream cheese is at room temperature for a smoother consistency. If the cake is too soft to roll, refrigerate for a few minutes.