Champagne Cake Roll

This light and spongey champagne cake roll is flavored with reduced champagne and vanilla. Fill with champagne whipped cream to make an extra sparkly and celebratory New Year’s Eve dessert!

Champagne cake roll

I decided we needed 1 more dessert this year! Let’s toast to the holiday season and a very happy new year ahead. I’m hoping you saved room for cake to celebrate 2019. And not just any cake… CHAMPAGNE CAKE ROLL.


Champagne cake roll

Champagne Cake Roll

There are two parts to today’s champagne cake roll.

  1. Champagne Sponge Cake
  2. Champagne Whipped Cream

Before we even talk about how to make the sponge cake or whipped cream, we need to discuss the champagne. Let’s take something we learned from Strawberry Cake and reduce a flavor down. Reducing a flavor down packs as much flavor as possible into the cake without altering the cake’s texture. And today’s flavor is champagne! Reduce 1 cup of your favorite champagne down to 4 Tablespoons, which will take around 20 minutes. The reduced champagne will be dark with a very concentrated flavor. Delish.

Reduced champagne for champagne cake roll

Let’s Make Sponge Cake!

The entire cake is light and airy, floating on your tastebuds just like a glass of bubbly. Have you ever made sponge cake before? What’s interesting about sponge cake is that it’s made without butter or oil. All the magic happens with the eggs. We’ll whip egg whites and a little sugar into stiff peaks, pictured below, then fold them into the cake batter.

We’ll also use egg yolks, sifted cake flour (lightest texture ever!), baking powder for added lift, vanilla extract, and the reduced champagne. Takes an extra minute to whip the eggs, but the texture is unbelievable!

Tip: You get more volume with room temperature eggs than cold eggs. Before beginning, set the eggs in a cup of warm water for 10 minutes to warm them up.

Whipped egg whites for sponge cake

Bake the cake roll in a 10×15 inch pan. A larger pan, such as a 12×17 inch pan, is doable but it yields a thinner and more fragile cake. 10×15 inch jelly roll pan is best!

Sponge cake batter

How to Shape a Cake Roll

Shaping a cake roll is easier than it looks. There are two tricks:

  1. The 1st trick is to roll the cake up, without filling, while it’s still warm. Why? If the cake cools in the rolled shape, it will make rolling the cake with the filling inside EASIER.
  2. The 2nd trick is to roll the cake up with a clean kitchen towel or piece of parchment paper. Why? The warm cake will be sticky and stick to itself otherwise. Dust the towel or parchment paper with confectioners’ sugar for a little extra sweetness… and just in case there is any chance of sticking!

These two tricks help guarantee no rips, no cracks, and no sticking.

How to make a roll cake

Champagne Whipped Cream

Believe it or not, the champagne whipped cream filling is even lighter and fluffier than the sponge cake! It’s made from heavy cream/heavy whipping cream, a little sugar, reduced champagne, a touch of vanilla. We use 2 Tablespoons of reduced champagne in the cake, brush the cake with 1 Tablespoon, then use 1 Tablespoon in the whipped cream. Beat it all together until fluffy.

What does it taste like? It actually tastes a little citrus-y! Bright and refreshing with the splashy taste of champagne. It has a really unique and refreshing flavor and I can see it tasting unbelievable on everything from cheesecake and cream puffs to lemon berry trifle and strawberry shortcake. Oooooh and pavlova, too!

Champagne whipped cream

Totally optional, but I sprinkled cocoa powder on the inside of the cake roll before adding the champagne whipped cream. Just a little something extra if you’re feelin’ it.

Make sure the cake chills in the refrigerator for a few minutes before slicing because it’s much easier to cut that way!

Champagne cake roll

Champagne cake roll

Such a special dessert for any occasion requiring a little bubbly!

Need more New Year’s inspiration?!

Champagne cake roll

Champagne Cake Roll

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 10-12 slices
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This light and spongey champagne cake roll is flavored with reduced champagne and vanilla. Fill with champagne whipped cream to make an extra sparkly and celebratory New Year’s Eve dessert. Both the cake and whipped cream can be made ahead of time– see make ahead instructions.


  • 1 cup (240ml) champagne*
  • 1 cup (110g) sifted cake flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature and separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract

For Rolling

  • 1 cup (120g) confectioners’ sugar, plus extra for topping
  • optional: 1 Tablespoon unsweetened natural or dutch-process cocoa powder

Champagne Whipped Cream

  • 1 and 1/2 cups (360ml) heavy cream
  • 1/3 cup (40g) confectioners’ sugar
  • 1 Tablespoon reduced champagne (from step 1)
  • 1/2 teaspoon pure vanilla extract


  1. Reduce the champagne: In a small saucepan over low heat, simmer the champagne, whisking occasionally, until it reduces down to 4 Tablespoons (1/4 cup). This usually takes around 20 minutes, but the time varies. Place reduced champagne in the refrigerator until completely cool.
  2. Preheat oven to 350°F (177°C). Spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll!
  3. Make the cake: Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.
  4. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it!), add the egg yolks, remaining sugar, 2 Tablespoons reduced champagne, and vanilla extract. Beat together on high speed for 3-4 minutes or until light in color.
  5. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Finally, add the flour mixture and beat on low until the batter is completely combined. Do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 15 minutes or until the cake springs back when poked with your finger.
  7. Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin rolling the cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2 hours.
  8. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
  9. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, 1 Tablespoon reduced champagne, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  10. Gently and slowly unroll the cake. Brush with remaining reduced champagne. Dust with cocoa powder, if desired. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.
  11. Cover leftover cake and store in the refrigerator for up to 3 days.


  1. Make Ahead Instructions: Reduce the champagne up to 3 days in advance. Cover tightly and refrigerate until ready to use. You can prepare the cake through step 7 and chill the rolled up cake in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with whipped cream, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving. Prepare whipped cream up to 1 day in advance. Cover and store in the refrigerator until ready to use.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | 2-cup Glass Measuring Cup | Jelly Roll Pan
  3. Champagne: Use your favorite champagne. If you enjoy drinking it, you’ll enjoy it in this cake!
  4. Cake Flour: Sift the cake flour before measuring. I strongly recommend using cake flour, not all-purpose flour. In a pinch, you can use this homemade cake flour substitute.

Keywords: champagne, new years eve

Champagne cake roll recipe


  1. Absolutely beautiful Sally!! My neighbors are still raving about your strawberry cake roll that I shared with them earlier this year. I really need to make that one again and now this champagne cake roll. Not planning on doing anything special for New Year’s but that doesn’t mean I won’t be making this for a dessert on the special occasion. Love the citrusy flavor it imparts. Thank you for this wonderful recipe

  2. This came from a friend who does pumpkin rolls for thanksgiving: to cut slices use a SERRATED knife. Kind used to cut bread, makes for easier slicing.
    Now where did we put the champagne, hmmm.

    1. Hi Amy! It mostly cooks out when reducing it down, but that’s a personal judgement call if you want to serve to kids. You can always use non-alcoholic sparkling cider too!

  3. I have tried many cake roll recipes but failed. It always break when I roll it. Now I am thinking to follow your recipe as I have noticed the recipe procedure is change then others. Hope, I will bake a perfect cake roll like you.

  4. Hi Sally! This looks SOOOO good!!! My family still can’t get over your pies I made for thanksgiving/Christmas! I made your cherry almond, pumpkin, and caramel apple. I’ve no joke made the cherry almond about five times in the past two months thank you so much for your recipes!!! I love them!!!

  5. Wow, that roll looks perfect for New Year’s Eve – we’re having a family-reunion on that day with 5 kids and 6 parents and that looks just about right.

  6. Hi Sally! I tasted both the batter and the whipped cream and I’m not getting any of the champagne flavor (its delicious but it tastes like plain whipped cream and white cake.) I used a Brut champagne…not sure if the type matters. Do you think after unrolling the cake I could brush with champagne before adding the whipped cream to impart more flavor? Thanks!

    1. Hi Lauren! I actually tested it that way and LOVED the flavor. I definitely suggest using some of the champagne to brush on the cake before adding the whipped cream.

  7. This beautiful cake roll was delicious! Your instructions were perfect because mine did not rip! The whipped cream was delicious. The perfect New Years Eve cake!

  8. Hi Sally,

    I love your recipes. I tried making this one today and it looks great, whipped cream is delicious but the sponge ended up really dry. Any idea on where I might have went wrong? Do you think I may have overmixed?

    1. Hi Maggie! Over-mixing the egg whites, egg yolks, or even the entire batter may be the culprit. Did you make any ingredient substitutions?

      1. I didn’t substitute any ingredients. I’m pretty sure I over mixed – I think I did stiff peaks on the egg whites correctly (my first time trying) but any tips for knowing when the batter or egg yolks are done? I’m hoping to try your red velvet roll next and am determined to make it better!

  9. Sally,
    You say “your favorite Champagne” but I’m curious about sugar levels. Would you recommend something on the Brut end or sweeter? Does it really matter?

  10. Hi Sally! I’m wondering if this would turn out with sparkling white grape juice instead of champagne? I’ve got an extra bottle sitting in my fridge from New Years and don’t really know what to do with it so I thought this might work… What are your thoughts?

  11. I had some leftover champagne from a couple weeks ago so I remembered this recipe and reduced it down. Made the cake roll for five of us and we nearly polished it off in one sitting. Instead of using whipped cream, opted for lite whipped topping to trim calories, but it was still delicious. Would definitely make this again as cake rolls are so much fun and underappreciated.

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