This Dulce de Leche Roll Recipe features a soft sponge cake filled with a light and creamy dulce de leche frosting.
Updated May 2026: This recipe has been improved with better structure, tips, and step-by-step guidance for perfect results every time.
This is one of those desserts that looks fancy… but is secretly very simple.
This dulce de leche roll recipe starts with a light sponge cake that’s rolled with a fluffy dulce de leche frosting. The result is soft, airy, and absolutely irresistible.
Why This Cake Roll Works
The secret to this recipe is the sponge cake texture. It’s flexible enough to roll without cracking and light enough to pair perfectly with the rich filling.
- Light and airy sponge
- Not overly sweet
- Perfect balance with dulce de leche
How to Roll a Cake Without Cracking
This is where your grandma’s trick shines ✨
After baking, cover the cake with a clean kitchen towel. This traps moisture and keeps the cake flexible, making it easier to roll without breaking.
This one step makes ALL the difference.
Folding Technique Explained
The structure of this cake depends on properly folding whipped egg whites.
- Fold gently to keep air in the batter
- Work in batches for best results
- Use a spatula, not a mixer
Dulce de Leche Frosting Tips
This frosting is light, airy, and different from traditional buttercream.
- Whip egg whites to stiff peaks
- Add in stages to keep it fluffy
- First mix can be stronger, then fold gently
How to Assemble the Cake Roll
- Spread filling evenly
- Roll gently but tightly
- Chill before serving for best texture
Is It Safe to Use Raw Egg Whites?
This recipe uses whipped egg whites in the frosting to create a light and airy texture. Some people may have concerns about using raw egg whites, and that’s completely understandable.
If you prefer, you can use pasteurized egg whites, which are safe to consume without cooking and work beautifully in this recipe.
Another option is to gently heat the egg whites with sugar over a double boiler until they reach a safe temperature, then whip them. This creates a meringue-style base with the same fluffy result.
If you’re serving young children, pregnant women, or anyone with a compromised immune system, using pasteurized egg whites is recommended.
Flavor Variations
- Add a sprinkle of fleur de sel for salted dulce de leche
- Dust with powdered sugar
- Add chocolate drizzle on top
Try adding Fleur de Sel for a salted twist.
FAQ
Why did my cake crack?
This usually happens if the cake cools uncovered or is overbaked.
Can I make this ahead?
Yes! Store in the fridge for up to 2 days.
Can I freeze it?
Yes, wrap tightly and freeze for up to 1 month.
If you make this recipe, tag @LivingSweetMoments — I love seeing your creations!
Dulce De Leche Roll
Ingredients
For the Sponge Cake
- 4 Eggs separated
- 1/4 cup Sugar
- 1/3 cup All Purpose Flour
For Dulce de Leche Frosting
- 14 oz Dulce de Leche store-bought or homemade
- 2 Egg Whites
Instructions
To Make Sponge Cake
- Preheat oven to 350 F.
- Using a mixer on high speed, blend the egg yolks with the sugar until the mixture becomes thicker and pale yellow
- In another bowl whip the egg whites until stiff peaks form
- Using a spatula fold in the egg whites into the yolk mixture in 3 installments.
- Spread the mixture on a sheet pan lined with a silicone sheet or parchment paper
- Bake for about 10-12 minutes or until the cake starts to brown on the edges
- While still warm, gently roll the cake with the towel and let it cool in that shape
To make the Dulce de Leche Frosting
- Empty the Dulce de Leche can in a big bowl, set aside
- Whip the egg whites until stiff peaks form
- Whip egg whites to stiff peaks. Fold gently into dulce de leche in 3 additions. Do not overmix
Assembly:
- Spread half of the frosting in the cooled cake
- Roll the cake gently
- Cover the top and sides with the rest of the frosting
- Place in the fridge to set up for 2 hours
- Enjoy!
Notes
- For a safer option, use pasteurized egg whites
- You can also heat egg whites with sugar over a double boiler before whipping
- Not recommended for pregnant women, young children, or immunocompromised individuals
Nutrition
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This looks so good. Thank you for sharing.
you’re very welcome!! Make it and let me know how you like it
Awesome recipe, thanks!
you’re welcome 🙂
Thanks for the recipe, it looks delicious!
you’re welcome! Hope you try it
This looks great!
Thanks Marcy!
You had me at, “dulce de leche”. My ultimate favorite ice cream flavor is dulce de leche. I will definitley be making this.
Let me know how it turns out Michelle!
Mmmm this looks divine!! Can’t wait to make this!
Ty!
Looks SOOOOO good…
It is.. 🙂
This looks great. Looking forward to trying it out.
Thank you!
This looks amazing thanks for sharing i will be making this over the weekend THANKS!
let me know how it turns out
I may be a bachelor..but I am going to make these…thank you
you’re welcome!
This roll cake looks really good. I haven’t done a roll cake before and I’m not sure if my fiance has, but looks pretty easy to do. Thanks for the recipe, I saved it in my ziplist and also yumprint.
David I hope you can try it at home it’s super easy and well worth it!
Thank you for the recipe,I pinned it.
Awesome Laurie! let me know how it comes out!
I’m really excited to try this recipe! What size plan should I use for cooking the cake.?
Hi Megan! Approx a sheet pan of 18×13 or the size of the silpat . Let me know how it comes out!
About the filling : what id I dont ear uncooked egg whites..is there a substitute?
About the filling: what if I dont eat uncooked egg whites? Is there a substitute?
Hi! use pasteurized egg whites