Cherry lime cake roll is a delicious dessert everyone will enjoy.
A vanilla cake roll filled with a sweet cherry buttercream and topped with a tart lime glaze!
You’re going to love this cherry limeade cake recipe. It’s a perfect sweet treat for any occasion and tastes like summer in every bite. This cake is tender with a hint of lime while the filling is creamy, sweet, and balanced by the tart, lime glaze. This cherry lime cake will quickly become a very requested recipe and it’s not hard to see why.
What is a Cake Roll?
A cake roll is a thinly made cake baked onto a large pan that is rolled while still warm and fresh from the oven only to be unfolded and filled with whipped cream, frosting, jam, or some other filling before being garnished and served in slices. It looks like a large Swiss Roll or Swiss Log once finished and it’s one of the easier ways to get an impressive cake dessert without the hassle of stacking cakes or gaining impressive buttercream skills. This cherry limeade cake is made with a lime-flavored cake and a cherry flavored whipped cream filling before being topped with a tart lime glaze on top.
For the cake, you will need:
- Granulated sugar
- Lime juice
- Lime zest
- Cake flour
- Baking soda
- Melted butter
- Powdered sugar
For the filling, you will need:
- Powdered sugar
- Maraschino cherry juice
- Heavy cream
- Maraschino cherries
For the glaze, you will need:
- Powdered sugar
- Lime zest
- Lime juice
For the exact amounts needed, please see the recipe card below.
How to Make Cherry Lime Cake Roll
- Preheat your oven to 375 degrees F.
- Spray a jelly roll pan with nonstick cooking spray. top with parchment paper and then spray again with more nonstick cooking spray. Set the pan aside. The spray before the parchment paper helps to hold it flat and in place while the spray on top of the paper will help your cake to not stick.
- Whisk together the egg yolks in a bowl until thick and golden in color. Gradually add in 1/3 cup of sugar, lime juice, and lime zest.
- In the bowl of a stand mixer, beat your egg whites with the whisk attachment until semi-soft peaks begin to form.
- Gradually whisk in 1/3 cup of the remaining sugar and continue to beat until stiff peaks finally form. Remove and carefully fold in the yolk mixture.
- In another bowl combine the dry ingredients. Fold the dry ingredients into the egg mixture, followed by the melted butter.
- Pour the batter into your prepared pan.
- Bake the cake in the oven for 12 minutes or until the cake gently springs back when touched.
- After removing the cake from the oven, immediately sprinkle with powdered sugar.
- Carefully turn the cake out onto a clean kitchen towel that has been dusted with powdered sugar.
- Remove the parchment paper from the cake.
- Roll the warm cake with the towel, starting at the short end and working your way towards the other. Allow the rolled cake to cool completely.
- While the cake is cooling, prepare the filling.
- In the bowl of a stand mixer, cream the butter until light and fluffy.
- Slowly beat in the powdered sugar, one cup at a time, until incorporated.
- Add in the maraschino juice, heavy cream, and salt.
- Mix just until the buttercream is smooth. You may need to add in some more liquid if the buttercream is not smooth and creamy enough to spread. Fold in the chopped cherries.
- Slowly unroll the cake and then spread the cherry buttercream over the entire cake.
- Carefully reroll the entire cake and place onto a serving plate, seam side down. Trim the ends if desired.
- In a small bowl, whisk together the powdered sugar, lime zest, and lime juice.
- Slowly pour the glaze onto the cake. let set completely before serving.
- Make sure that you beat the egg white until it is thick and glossy. You will know that it is ready when you can lift your whisk out of the bowl and the egg whites stick straight up and do not fold over.
- The batter for this cake will be thick. It will look like it won’t spread out well, but do your best to cover the entire jelly roll pan. The cake will be thin when it comes out of the oven.
- It’s best to roll the cake while it is still warm because if you wait until the cake is cooled before rolling, the cake will crack.
- Your filling will be sweet but you can add in more juice or heavy cream to adjust how creamy or flavored you want the filling to be.
- I placed the cake into the fridge immediately after icing the top to help the icing set up more quickly.
- I used a 10×15 inch sized jelly roll pan with 1-inch sides.
How long are cake rolls good for?
This cake can be kept well covered and stored in the fridge for up to 5 days. For best results enjoy your cake within 3 days.
Can I freeze the cherry lime cake roll?
Yes, you can freeze this cake for later by wrapping it well in plastic wrap and storing it in an airtight container for up to 3 months. Just thaw the cake before serving. I recommend adding the icing after the cake has been thawed because it will dissolve as the cake thaws, but for appearances, you can simply add a light dusting of powdered sugar on top before serving.
Which type of cake does Swiss roll belong?
The cakes used for rolled ake recipes (like this one) are made with a sponge cake base. While the ingredients, flavors, and steps can differ slightly from one cake recipe to another one thing is certain, a sponge cake base helps to give a better result when it comes to rolling the cake into a log thanks to the air bubbles and lighter texture.
For more delicious cake roll recipes check out these recipes!
- Red Velvet Cake Roll
- Strawberry Lemon Cake Roll
- Chantilly Cake Roll
- Strawberry Lemon Cake Roll
- Spice Cake Roll
- Chocolate Peppermint Ice Cream Cake Roll
Cherry Lime Cake Roll
Lime cake roll with a sweet cherry filling a tart lime glaze.
For the cake
- 5 eggs, separated
- 2/3 cup sugar, divided
- 1 tablespoon lime juice
- 1 large lime, zested
- 2/3 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon melted butter
- powdered sugar
For the filling
- 1 cup butter
- 3 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1 tablespoon of heavy cream
- 1/4 cup chopped maraschino cherries
- pinch of salt
For the glaze
- 1 cup powdered sugar
- 1 lime, zested
- 1 large lime juiced, (or 1/4 cup)
- Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with non stick spray. Set pan aside.
- In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar, lime juice and lime zest.
- In the bowl of a mixer, beat egg whites with the whisk attachment until semi soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in yolk mixture.
- Combine dry ingredients. Fold dry ingredients, followed by melted butter.
- Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with towel, starting with short end. Let cake cool completely.
- While cake is cooling prepare the filling. In the bowl of a mixer cream butter until light and fluffy. Slowly beat in powdered sugar one cup at a time. Add maraschino juice, heavy cream and salt. Mix just until buttercream is smooth. You may need to add in more liquid if buttercream is not smooth and creamy enough to spread. Fold in chopped cherries.
- Slowly unroll cake. Spread cherry buttercream over the entire cake. Carefully reroll cake and place on a serving plate, seam side down. Trim ends if desired.
- In a small bowl, whisk together powdered sugar, lime zest and lime juice. Slowly pour glaze onto cake. Let set completely before serving.
Amount Per Serving Calories 467Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 127mgSodium 348mgCarbohydrates 69gFiber 0gSugar 61gProtein 4g
Jocelyn (Grandbaby Cakes) says
I adore this post. It really makes me think about the sacrifices my mother made. Seriously she gave it all for me. And this cake also reminds me of the cakes my mom used to make. Beautiful!
Layla | Gimme Delicious says
This cake roll looks stunning! Would love a slice 😀
Looks gorgeous! And the flavors sound really good!
Dorothy @ Crazy for Crust says
I begrudgingly left the last cookie on the plate yesterday so Jordan could have it. It was hard, but I did it. I’m winning at motherhood. 😉 LOVE THIS CAKE!
SO true Tanya – I spent my mothers day weekend with a house full of teens so my daughter could have her sleepover 🙂 but a mom is happy when her kids are happy , and I’d be happy to have a slice of this cake
Hayley @ The Domestic Rebel says
This cake roll is perfect! I love the combination of cherry and lime!
Lea Andersen says
Awww. This post is too much, I feel like crying while reading everything about mother’s job. I agree with you, motherhood is the hardest and happiest job, one can apply for. Oh by the way, your cake is just adorable!
Thank you Lea, for always commenting and reading! I truly appreciate it!
You have such a lovely post. I adore this so much. You explained properly the sacrifices that mothers do for their children. Motherhood is really the toughest job in the world. And the cake looks really amazing!
It is such hard job, but I wouldn’t trade it for the world!
Dear Tanya, I love roll cakes and this looks exceptionally delightful. Such a heavenly treat! xo, Catherine
What size jelly pan do you use? 10×15 or 12×16?
Tanya Schroeder says
Michelle, I used a 10 x 15.