Honey Cake Roll with Condensed Milk Frosting
The BEST fluffy and moist Honey Cake Roll that is easier than any cake, filled with scrumptious sweetened condensed milk frosting and topped with hazelnuts for a hint of nutty flavor. This dessert is a family staple and such a crowd-pleaser!
Other honey dessert recipes you might like: Honey Cake, Honey Babka, and Honey Cupcakes.
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This cake roll recipe is an oldie! It had been in our family for over a decade. It’s fluffy, moist and literally melts in your mouth. The cake roll has the most common ingredients and the condensed milk frosting is so simple to make. Whenever I feel like eating cake, I quickly whip up this version, frost and enjoy couple hours later.
My family are huge honey fans. We love honey desserts and would choose them anytime over other flavors. For a little fun twist, thinly slice fresh kiwi and/or strawberries and single-layer over the frosting.
Cake rolls are the easier and faster version of cake. A regular cake usually takes hours to bake, frost and decorate, while cake roll can take as little as 1 hour. Both would have the same taste, just a different shape. They can be made a day in advance and taste as good the next day. In fact, this dessert is delicious up to 3 days.
Choose the Best Honey for Cake Roll
Not every honey brand brings the best results in sponge cake desserts. As much as I try my best using organic foods, it’s not always the case for honey. Many times I end up using non-organic honey for baking. There are several different forms of honey: liquid, crystallized or creamed. For best results, I use the organic honey from Costco in little teddy bears. Their honey is more on a thick side. Watery honey will prevent cake from being fluffy and light. You can read more about my observations of honey under Honey Cake recipe.
Sweetened Condensed Milk or Sour Cream Frosting?
This dessert turns out delicious with either sweetened condensed milk or sour cream frosting. The sour cream frosting like in the Honey Cake works just as good for this cake roll. In fact, I frost it with sour cream frosting half of the time. It’s also less sweet than the sweetened condensed milk frosting. (You can find the sour cream frosting option below as well).
How to Make Honey Cake Roll:
- Preheat the oven and line large baking sheet with parchment paper
- Microwave to heat honey and add baking soda – set to cool
- Beat eggs and sugar
- Add sifted all-purpose flour to the egg mixture
- Transfer batter onto baking sheet and bake
- Roll cake and let it cool completely before frosting
How to Make Sweetened Condensed Milk Frosting:
- Beat softened cream cheese
- Add condensed milk and vanilla extract
- Beat in frozen cool whip
- Refrigerate frosting until ready to use
Enjoy!!!

More Cake Recipes to Explore:
- Banana Cake Roll – easy dessert in under an hour
- Chocolate Cherry Bundt Cake – moist, filled with Ukrainian buttercream and cherries
- Strawberry Kiwi Cake – fluffy and moist, with layers of fresh kiwi and strawberries

Honey Cake Roll with Condensed Milk Frosting
Ingredients
Cake Roll Ingredients:
- 4 large eggs - room temp
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1/4 teaspoon baking soda
- 3/4 cup all-purpose flour
Sweetened Condensed Milk Frosting and Decorating:
- 8 oz cream cheese - softened
- 1/4 cup sweetened condensed milk, - refrigerated
- 4 oz cool whip - frozen, do not thaw
- 1/4 teaspoon vanilla extract
- 40 hazelnuts, toasted* - optional
- 2 teaspoons powdered sugar , - for dusting (optional)
Sour Cream Frosting (another option for frosting):
- 1 cup sour cream
- 4 oz cool whip - frozen
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
How to Make Honey Cake Roll:
- Preheat the oven to a 350°F. Line a large baking sheet (11×17) with parchment paper and set aside.
- In a small bowl, microwave 3 tbsp honey for 40-60 seconds until it starts bubbling and rising. As soon as you take the honey out of microwave, stir in 1/4 tsp baking soda until mixture is fluffy (it will rise). Set aside to cool and stir occasionally while you prepare the next step.
- In a large bowl, using a mixer, beat 4 large eggs and 1/2 cup granulated sugar on high for 8-10 minutes until eggs are light in color and fluffy. Add the honey mixture and beat on low for 30 seconds.
- Sift 3/4 cup all-purpose flour in thirds into the batter, whisking gently by hand using a whisk or fork until flour is incorporated and no lumps of flour remain. (Do not over-mix or you will deflate the batter and the cake texture will turn out rough).
- Pour all the batter at once into the prepared baking sheet and level to the edges with a spatula. Bake for 13 mins, until the toothpick inserted comes out clean. Remove from oven and right away run a thin edged spatula around edges of your cake to loosen from baking sheet. While cake is hot**, invert it face down onto a clean piece of parchment paper (min 11x17"). Remove parchment paper from the bottom of the cake and roll cake into parchment paper. Let cool to room temp (30-60 mins).
How to Make Sweetened Condensed Milk Frosting:
- In a medium bowl, with an electric mixer, beat 8 oz cream cheese on medium-high for 1 minute. Add 1/4 cup refrigerated sweetened condensed milk and 1/4 tsp vanilla extract. Beat on medium for about 1 min. Add 4 oz frozen cool whip and beat on high for about 3 minutes until frosting is smooth. (Frosting will not be thick like buttercream, but it will be thick enough to frost this cake roll).
- Carefully, unroll cake and loosen from parchment paper***. Put dollops of frosting over the surface and spread evenly to the edges. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges - to make it pretty. Generously dust with powdered sugar, decorate with frosting and top with toasted hazelnuts.
Notes
Juliette says:
Loved it so much, it’s a new favorite. It was so easy and so fluffy. Kids enjoyed every bite of it.
Olga in the Kitchen says:
So happy to hear you enjoyed it!
Beccy says:
I’m so exited to try this! Was reading through ingredient list & noticed Cool Whip. I am an Aussie & don’t have access to this. Is there a substitute? 🤗
Olga in the Kitchen says:
Hi Beccy! I usually use heavy cream instead cool whip (same amount), but the frosting will be slightly on the thinner side. You would need to beat heavy cream separately and fold into the beaten sour cream. I also used the cream cheese/heavy cream frosting for this cake roll and it worked great too.
Mark says:
Absolutely excellent recipes and web site. I enjoy baking and have made several of your recipes so far and they came out great! =)
Olga in the Kitchen says:
Thank you, Mark! I’m glad you’re enjoying our recipes.
Myra says:
Olga, all your recipes you posted are accurate and delicious. You must be a very conscious, particular and self respected person. Best wishes.
Thank you.
Olga in the Kitchen says:
Thanks Myra for your kind words! I do test and re-test every recipe many many times before posting, to make sure whoever makes the recipe, it always works out 🙂
Sally says:
I had so much fun baking this honey roll. I’d never made a cake roll before, but it was simpler than expected!
Mindy says:
Terrific recipe. Wouldn’t change a thing and makes a great birthday cake replacement. Wonderful website!
Sally says:
I made this today and it turned out great! I wouldn’t change a single thing. Your website is my new favorite!
Marissa Mayduk says:
This turned out to be the moist easiest dessert I ever made! Simple ingredients, but yet so delicious. The cake roll gets all soft after frosted, the flavors are amazing starting from cake to the filling. My family LOVED it at out Christmas family dinner! Will definitely be making it again!!!
Olga in the Kitchen says:
Thank you for the wonderful review, Marissa! I’m so happy to hear you and your family enjoyed this recipe! 🙂
marina says:
can I use cake flour instead of all purpose flour? thank you in advance
Olga in the Kitchen says:
I have not experienced using cake flour in this recipe. The texture might be a bit different, but I don’t see why it wouldn’t work. If you decided to try, share with us how it turned out. 🙂
brooke says:
We love how easy this recipe is. I’m making 2 of these rolls for Easter, my family loves them and they always tend to disappear in seconds. It’s really an amazing dessert and a keeper! Thanks Olga for your delicious recipes!
Olga in the Kitchen says:
That’s wonderful, Brooke! I’m so happy to hear your family enjoys this recipe :).