By This Homemade Neapolitan Millionaire Roll Cake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Homemade Neapolitan Millionaire Roll Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Homemade Neapolitan Millionaire Roll Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Sponge Cake:
1 cup all-purpose flour
1 cup granulated sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup buttermilk
½ cup vegetable oil
¾ teaspoon vanilla extract
½ cup boiling water
For the Strawberry Cheesecake Filling:
24 oz 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:
1½ teaspoons gelatin powder
1½ tablespoons cold water
2⅓ cups heavy cream
½ cup granulated sugar
2½ teaspoons vanilla bean paste
For the Whipped Vanilla Icing:
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla bean paste
¼ teaspoon vanilla extract
PREPARATION STEPS
Prepare the Chocolate Sponge Cake:
Preheat the oven to 350°F (175°C). Line a 12×17-inch baking sheet with parchment paper and lightly grease it.
In a bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together egg, buttermilk, vegetable oil, and vanilla extract.
Combine the wet and dry ingredients, mixing until smooth.
Stir in the boiling water until the batter is well combined.
Pour the batter onto the prepared baking sheet, spreading it evenly.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Prepare the Strawberry Cheesecake Filling:
In a large bowl, blend cream cheese, sugar, and flour on low speed to minimize air incorporation.
Add sour cream and eggs, mixing until just combined.
Stir in strawberry extract and red food coloring, if using.
Once the chocolate sponge cake has cooled, spread the strawberry cheesecake filling evenly over it.
Roll the Cake:
Starting from one short end, carefully roll the cake into a log shape, using the parchment paper to assist.
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to set.
Prepare the Vanilla Bean Mousse:
Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
In a saucepan, heat ⅓ cup of heavy cream until warm, then dissolve the gelatin mixture into it.
In a separate bowl, whip the remaining 2 cups of heavy cream with sugar and vanilla bean paste until soft peaks form.
Gently fold the gelatin mixture into the whipped cream until well combined.
Unwrap the chilled cake and spread the vanilla bean mousse evenly over the top.
Re-roll the cake, wrap it in plastic wrap, and refrigerate for another 2 hours.
Prepare the Whipped Vanilla Icing:
In a bowl, whip heavy cream, powdered sugar, vanilla bean paste, and vanilla extract until stiff peaks form.
Unwrap the chilled cake and spread the whipped vanilla icing over the surface.
Slice and serve.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
