Lemon Cake Roll with Cream Cheese and Marshmallow Filling Recipe

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If you’re a fan of bright, zesty desserts that feel like a warm hug on a plate, then this Lemon Cake Roll with Cream Cheese and Marshmallow Filling Recipe is going to become your new obsession. Picture a soft, spongy lemon cake rolled tightly to hug a fluffy, dreamy filling that blends the tang of cream cheese and the sweet cloudiness of marshmallow fluff. It’s both nostalgic and refreshingly modern, making it perfect for everything from afternoon tea to festive gatherings. Each bite offers that satisfying balance of tart and sweet that you won’t want to stop eating.

Ingredients You’ll Need

Getting ready to bake this delightful lemon cake roll is surprisingly straightforward because the ingredients are simple and each one plays a vital role in crafting the perfect texture, flavor, and appearance of the finished dessert.

• 6 large eggs: These create the fluffy, airy structure that gives the cake its light texture and beautiful rise.
• 15.25-ounce box lemon cake mix: This provides a consistent and vibrant lemon base, saving time while packing a punch of bright citrus flavor.
• ½ cup cold water: Water moistens the batter without weighing it down, helping it bake evenly.
• ¼ cup Canola Oil: Adds tender richness to the cake without overpowering the lemon
• 1 large lemon (zested and juiced): Fresh lemon zest and juice brighten the cake’s flavor and add a natural citrus zing.
• 8 ounces cream cheese (softened): Provides tang and creaminess that complement the sweet filling and tender cake.
• 7 ounces Marshmallow Fluff Jar: Adds fluffy sweetness and a dreamy texture to the filling that’s impossible to resist.
• 1 ½ cups Cool Whip: Lightens the filling, making it silky and airy for perfect spreading and rolling.

How to Make Lemon Cake Roll with Cream Cheese and Marshmallow Filling Recipe

Step 1: Preparing Your Pans and Oven

Start by preheating your oven to 375 degrees. Spray a 10 x 15-inch baking sheet and a 12 x 8-inch baking sheet with non-stick baking spray, then line each with parchment paper trimmed to fit exactly inside. Don’t forget to spray the parchment once it’s in the pans—this little extra step helps the cake release flawlessly later on.

Step 2: Whipping the Eggs

In your standing mixer, beat the 6 eggs for about 8 minutes until the color lightens to a pale yellow and the texture thickens. This aerates the eggs, introducing the structure and volume that will turn your cake into a pillow-light roll.

Step 3: Mixing the Batter

Add the lemon cake mix, cold water, canola oil, fresh lemon juice, and zest to the eggs. Start mixing slowly to combine everything without deflating those precious eggs, then gradually turn up the speed until all ingredients are fully incorporated into a smooth, vibrant batter.

Step 4: Baking Your Cakes

Divide the batter evenly between the two prepared pans and transfer them to the oven. Bake for approximately 10 to 14 minutes until the cakes spring back gently when touched, signaling they’re perfectly done without being overbaked or dry.

Step 5: Rolling the Hot Cakes

Right after baking, place two clean sheets of parchment paper on the counter. Flip each cake carefully onto the parchment, removing the original parchment paper they baked on. While still warm, roll each cake into a log shape, parchment and all, which helps the cake keep its shape without cracking later.

Step 6: Cooling and Chilling

Let the rolled cakes cool to room temperature for about 15 minutes. Then pop them into the fridge for an hour to firm up and get ready for the luscious filling step.

Step 7: Preparing the Creamy Filling

In a large bowl, beat the softened cream cheese until completely smooth. Add the whole jar of marshmallow fluff and continue beating until fluffy and fully combined. Finally, gently fold in the Cool Whip to create a thick, dreamy filling that’s perfectly balanced in sweetness and texture.

Step 8: Filling and Final Rolling

After chilling, carefully unroll the cakes and spread half of the filling evenly over each. It’s important to be gentle to avoid tearing. Then roll them back up tightly and wrap them well before placing them in the fridge overnight to let the flavors meld and the cake set.

Step 9: Serving Touches and Enjoying

When you’re ready to dive in, dust the top of the chilled rolls with powdered sugar for a snowy look, and add a dollop of Cool Whip on top for extra indulgence. Slicing into this gorgeous lemon cake roll reveals a swirl of white fluffy filling embraced by tangy, soft lemon cake—pure magic.

How to Serve Lemon Cake Roll with Cream Cheese and Marshmallow Filling Recipe

Garnishes

Simple garnishes like extra lemon zest or edible flowers can enhance the fresh, vibrant look of the cake. A light dusting of powdered sugar adds an elegant touch without competing with the cake’s bright flavors.

Side Dishes

This dessert pairs beautifully with light accompaniments like fresh berries, a scoop of vanilla ice cream, or a cup of herbal tea. These sides complement the dessert’s citrus and creamy flavors without overwhelming your palate.

Creative Ways to Present

For a playful twist, slice the roll into pinwheels to serve as bite-sized party treats, or arrange slices on a platter with a drizzle of honey or lemon glaze. You can even transform leftovers into parfaits layered with fresh fruit and whipped cream for a quick, elegant dessert.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. This keeps the cake moist and the filling stable for up to 3 days without losing that fresh-baked taste.

Freezing

To freeze, wrap the cake roll securely in plastic wrap and then in aluminum foil to protect against freezer burn. It keeps well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

This cake is best served chilled, so reheating isn’t typically necessary. If you prefer it slightly less cold, let it sit at room temperature for 15 to 20 minutes before serving to soften the filling gently.

FAQs

Can I use homemade lemon cake instead of a cake mix?

Absolutely! Homemade lemon cake can add a personal touch, but using a mix streamlines this recipe and guarantees consistent moistness and texture.

What if I don’t have marshmallow fluff? Can I substitute it?

You can substitute marshmallow fluff with homemade marshmallow cream or even a thick, sweetened whipped cream, though the texture and sweetness might vary slightly.

How do I prevent the cake from cracking when rolling?

Rolling while the cake is still warm and using parchment paper to guide the roll are key steps. Additionally, a gentle hand and allowing the cake to rest before unrolling helps prevent cracks.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free lemon cake mix and ensure the other ingredients are certified gluten-free. The method remains the same for a delicious result.

Is this dessert suitable for special occasions?

Definitely! The elegant swirl, vibrant lemon flavor, and creamy filling make this cake roll a showstopper for birthdays, holidays, or any festive gathering.

Final Thoughts

There’s something truly special about sharing a dessert as delightful as this Lemon Cake Roll with Cream Cheese and Marshmallow Filling Recipe. It’s simple enough to make any day feel like an occasion, yet impressive enough to wow your guests. I can’t wait for you to bake it, roll it, and savor that first heavenly bite. Trust me, this will become a treasured recipe in your collection—one that’s bright, tender, and irresistibly sweet, just like a perfect lemon-scented dream.

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