Vintage Cakes: Butterscotch Cream Roll Up Cake


Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart

Butterscotch is a wonderful creation dating back to England in the mid 1800’s.  That’s vintage enough for me!  And my favorite flavor growing up was always butterscotch.  Butterscotch life savers, butterscotch pudding, and butterscotch sundaes are among my fondest memories of eating this sweet, buttery, toffee like treat.  Does that make me vintage, too?!

This Butterscotch Cream Roll Up Cake will now join the ranks of my favorite butterscotch confections.  Start with a sponge cake that will melt in your mouth, layer it with butterscotch whipped cream and toasted sliced almonds, and roll it all together!

But it’s how this sponge cake is rolled that makes this not your typical roll up cake . . . . .

The Cake Slice bakers are a group of fabulous and talented women who have been baking our way through the book Vintage Cakes by Julie Richardson.  Paloma of The Coffee Shop is our wonderful leader and organizer supreme!  She’s been a great source of inspiration to me as we all have been baking furiously and posting our goods on the 20th of every month.

This month the Butterscotch Cream Roll Up Cake won the majority of the votes.



Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


I have to say…..I LOVED this cake!


Level of Difficulty:  3 easy stages!

Servings:  10-12 (or one…if you loved this cake as much as I did!)


The recipe called for us to make our own home made butterscotch sauce and I could have been content with that alone.  But the sauce was chilled and added to some cold whipping cream to make an unbelievably light, sweet, butterscotch whipped cream.



  • 6 Tablespoons of unsalted butter
  • 1 cup of firmly packed dark brown sugar
  • 1 cup of heavy cream
  • 1 Tablespoon of your favorite whiskey (I used Labrot & Graham Woodford Reserve)
  • 2 teaspoons of pure vanilla extract
  • 1/2 teaspoon of fine sea salt

In a large, heavy bottom saucepan, melt the butter over medium high heat.  Add your brown sugar all at once, and whisk to combine.  Cook the butter and sugar, stirring frequently, until the mixture begins to simmer and the texture changes in consistency from wet sand to an almost taffy like liquid.  There is a point where the color of the sugar looks like an unappealing cement….but it gets better!  Drizzle 1/4 cup of the cream into the pan and whisk like mad!  When the cream has been blended into the sugar, add the remaining cream.  Turn the heat up to medium high and boil the cream mixture until it changes to a lovely butterscotch color, about 8-10 minutes.  Remove the pan from the heat and allow it to cool a bit for a few minutes before adding the whiskey, vanilla extract and salt.  Refrigerate the butterscotch until it is cold.  It will thicken a great deal in the fridge…..that’s okay!



  • 1 cup of sifted cake flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of fine sea salt
  • 1/2 cup of canola oil
  • 4 egg yolks at room temperature
  • 1/4 cup of water
  • 2 teaspoons of pure vanilla extract
  • 6 egg whites at room temperature
  • 1/4 of a teaspoon of cream of tartar

Spray a 12 x 16 inch jelly roll pan with cooking spray, line it with parchment paper, and then spray the parchment paper with baking spray (the kind that has flour in it).  Center a rack in the middle of your oven and preheat it to °325 F. 

In a large bowl, sift together the flour,  3/4 cup of the sugar, baking powder and salt.  Whisk these to combine them.  In another small bowl, whisk together the egg yolks, canola oil, water and vanilla extract.  Add the liquid to the dry ingredients and combine with a rubber spatula just until smooth. 

In the bowl of your stand mixer fitted with a paddle attachment, whisk the egg whites on medium speed until they become frothy.  Add the cream of tartar and gradually increase the speed to high.  Continue to whip until the whites form a soft peak.  Reduce the speed to medium and gradually add the remaining 1/4 cup of sugar.  Now back up to high speed and continue to beat until the whites begin to hold firm, shiny peaks. 

Using a rubber spatula, fold 1/3 of the egg whites into the cake batter.  Use as few strokes as possible.  And then add the remaining egg whites and fold until they are incorporated.  Pour the batter into your prepared pan and smooth evenly with an offset spatula.  Bake the cake for about 16-20 minutes.  You want it to be just barely golden in color and for it to spring back lightly to the touch.  Cool the cake on a wire rack until it reaches room temperature.



Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


Now comes the fun part!  Filling and rolling the cake!  But it was the way the cake was rolled, that was really cool.  Instead of icing, rolling and slicing; the cake was cut into 4 strips, frosted, sprinkled with toasted almonds and then one strip was rolled.  That strip was placed upright on your cake plate, and the other strips were added around it.  The outside got a slathering of the delicious butterscotch cream.  And the result reminded me of the the look of a cinnamon roll!  I love that technique and will be sure to use it again in my baking.



  • 1 1/2 cups of cold, heavy cream
  • 1 cup of butterscotch sauce
  • 1/2 cup of toasted, sliced almonds

Put the bowl of your stand mixer and the whisk into the freezer for about 5 minutes.  Then fit the bowl and whisk on your mixer and whisk the cold cream and the cup of butterscotch on medium low until they are blended.  The butterscotch will be very thick and you may see small strands in the cream when you begin this process, but it is okay!  Gradually turn the mixer up to high and whip until the cream holds soft peaks. 



Now, with the cake pan facing you lengthwise, cut the cake into 4 equal 4 x 12 inch pieces.  And then using a pair of scissors, go along your cut and cut through the parchment paper as well.  Leaving the cake in the pan, spread a little more than half of the filling over all the pieces of the cake.  Sprinkle evenly with the toasted almonds.  Refrigerate the remainder of the cream filling until you are ready to frost the outside of the cake.

Using the parchment paper for support, take one strip of the cake and begin to tuck the cake into a roll, peeling back the parchment paper as you roll the cake.  Place the rolled cake upright on a serving plate.  Lift up the next cake strip, and beginning where the first outside edge of the first cake left off, wrap the cake strip tightly around the first cake.  Continue this with the next 2 strips, always continuing at the seam where the previous cake left off.  Finish by frosting the outside only of the cake, showing off the pretty spirals at the top.  Refrigerate the cake for at least an hour before serving.  If you have any leftover butterscotch sauce, warm it and serve over your individual cake slices!


Now given the way this cake was rolled, I was kind of concerned about how it would be to cut a slice.  I chilled my cake in the fridge for about an hour before I attempted to cut it.  And a slice came out perfectly fine!



Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


But as the cake sat out, it did begin to look a little wonky.  The layers began to separate a bit.  But no matter, because this cake was so perfect in it’s simplicity and lightness.  I will definitely make this again!



Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


What matters most to you in cakes and cupcakes?  Is it the frosting or is it the cake?  For me it’s all about the cake, really.  The texture of a cake is what makes it or breaks it for me.  And I loved the light, airy texture of this cake.



Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


If you are a fan of sponge cakes and cake rolls, this is definitely a cake you should try.


Vintage Cakes:  Butterscotch Cream Roll Up Cake | From My Sweet Heart


Please check out the Butterscotch Rolls made by my fellow Cake Slice Bakers.  Like us on Facebook, too!  And thanks again to Paloma for all you do for our wonderful group; and to Julie Richardson for a fabulous collection from Vintage Cakes.  This is definitely a book every baker should have on their shelves!


Vintage Cakes


I was comfortable sharing the recipe for this cake since it was already made public with the permission of the author here.

To view more cakes that I have baked from this awesome book, please visit my Red Velvet Cake, Boston Cream Pie-lets, The Pink Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Black and White Cake, Shoo Fly Cake, Lemon Almond Streamliner Cake, Banana Cake with Coffee Walnut Frosting, and the Honeybee Cake.

Follow my blog with Bloglovin!



  1. says

    I have always wanted to attempt a roll up type cake..but you know me… I’m a timid baker. Your roll up cake looks marvelous! I can see how moist it is from the photos.. amazing. :)

  2. says

    Everything about this cake is gorgeous. From the tight rolls, delicate frosting swirls and your presentation. I agree that the taste is off the charts! This is the perfect sponge cake recipe. Congrats on nailing this month’s selection!

  3. says

    Wow, this looks absolutely fantastic! I’m always impressed by your cakes to begin with but this one? You’ve outdone yourself. So pretty! And tasty, too. I’m on a HUGE butterscotch kick so I’m definitely giving this a try.

  4. says

    Hi Anne! WoW! Amazing job LIKE ALWAYS! I loved this cake as well! It was just delicious! … I am so happy our fears (I was afraid about the rolling part too) were not justified 😛 I actually loved this method so much that I will definitely try it again… many times! :)

    Thanks for the compliments Anne! They always mean a lot coming from you!

    Thanks for all your hard work and enthusiasm! Love baking with you!

  5. says

    Omnomnom! Delicous cake.. Yours is gorgeous Anne. I was so annoyed when this was gone… I really wanted to have more, just to eat more! Isn’t that crazy!? A testement to how truly good this cake is! Hazel x

  6. says

    Your cake looks amazing. I love the rusting decoration of the outside of the cake. Mine was just gross, I did everything wrong. But it was a learning experience.

  7. says

    Anne, What a unique cake! Your description in each post is so well written, that in my mind I can taste your creations. My Mom always baked cakes from scratch, me too and I’m picky. So the cake is more important but the frosting has to compliment the cake nicely.

  8. says

    Butterscotch always reminds me of Great Britain and literary giants…Not surprised that someone so well read likes the sweet.

    As for the cake, yours as always looks gorgeous, Anne. This was one of the best we’ve baked via Vintage Cakes…The sponge was nice but it’s all about the whipped cream for me=)

  9. says

    Holy smokes, Anne! It’s a giant butterscotch cinnamon roll on steroids! I love the presentation of it – so unexpected to see a rolled cake in vertical form instead of horizontal. Brilliant! That it’s light and fluffy is an amazing bonus. I wish we could sit down and share a slice over a cup of coffee.
    Hugs & high fives – jeanne

  10. says

    This looks wonderful! I have a flexible baking mat that I’ve used for roulades and things but never thought to make a butterscotch filling & icing. I love that flavor and will be sure to incorporate it into a cake soon. Thanks for this pretty cake and recipe!

  11. says

    As a kid I could eat a whole roll of butterscotch lifesavers in one afternoon and to this day, I still buy a box of Jello butterscotch pudding once in a while. It’s SO nostalgic, not to mention delicious! O.k. – I’m not much of a sponge cake person, but rolling one with butterscotch cream? Oh, I would definitely had a hard time stop eating this. What an absolutely fabulous cake and your pictures are driving me nuts!

  12. says

    Your cake looks gorgeous!! I am with you about the sauce too. It was dreamy. Also I think I like cake part more then frosting. I am all about texture too and if the cake/cupcakes are off then I’m done with it. The frosting can always be scraped off.. :)

  13. says

    I started a crazy cake challenge myself and came across your blog while looking for inspiration. I have my first 53 cakes chosen, but am also planning to bake through Vintage Cakes. Your blog is gorgeous!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge