This Lemon Chantilly Cake Roll combines soft lemon cake with a fluffy lemon cream cheese buttercream for a dessert that is fresh, light, and stylish. The smooth frosting adds just the right balance of sweetness and citrus flavor without being too heavy. It’s an effortless way to turn a simple cake roll into something over-the-top impressive.
I’ve realized over the years that lemon desserts tend to disappear faster than just about anything else when I’m hosting. Maybe it’s because they’re a lighter dessert option, maybe it’s because it is just one of those universally loved flavors. Whatever the reason, the lemon desserts are always the first thing gone by the end of the night. This Lemon Chantilly Cake Roll is a recipe that started as something simple for a weekend brunch, but it quickly became the cake that family and friends request I make again and again.
What I love about the Lemon Chantilly Cake Roll is that it looks like you spent all afternoon on it, even though the process is actually pretty manageable. You start with a Dutch Apron® Bakery Lemon Crème Cake Roll then cover it in a homemade lemon cream cheese buttercream that’s smooth, fluffy, and just the right amount of tangy. Add on a few decorative touches, and you have a dessert that looks like it belongs in a bakery window but requires no professional baking skills to complete. Even better, you only need a few kitchen tools to get the job done which I, personally, appreciate because I love baking a lot more than I love the cleaning up afterwards.
So, get your apron on! It’s time to “squeeze” the day and start baking!
Other Lemon Cake Recipes You’ll Love
Sprinkle Cake Roll
This tender, lemon-flavored cake has fun, festive flair in every slice. It’s the ultimate treat for the ultimate sprinkle lover that you can create in your very own kitchen. Now, making a gorgeous dessert for your next celebration will be a piece of cake.
Lemon Pistachio Cake
This Lemon Pistachio Cake is a vibrant, multi-layered dessert that pairs zesty lemon cake with rich pistachio cream, and a tangy lemon curd. Finished with a silky pistachio lemon cream cheese buttercream, it’s a bright, elegant treat that is as flavorful as it is beautiful.
Lemon Parfaits
Looking for a dessert that’s light, bright, and bursting with citrusy flavor? These Lemon Parfaits are the perfect bite-sized treat! Layered with tangy homemade lemon curd, fluffy whipped cream, and sweet bites of a Lemon Crème Cake Roll, they’re everything you love about summer in one beautiful cup
What You’ll Need
- Serving platter or cake stand
- Stand mixer fitted with a whisk attachment
- Piping bag
- Offset spatula
Storage Information
A frosted cake can last up to 5 days when stored in the refrigerator. The frosting helps to lock in the moisture of the cake, keeping it fresh while you wait to serve. If you cut the cake first and then want to store it, put the pieces in an airtight container or cover the cut sections with any leftover frosting you may have.
Tips for Making a Lemon Chantilly Cake Roll
- If you feel your frosting is too soft, place it in the fridge for 20-30 minutes to firm up and beat 1-2 more minutes.
- You can make this frosting the day before you assemble your cake roll and refrigerate it overnight. Then, when you’re ready to start decorating your cake, take it out and let it come back up to room temperature. You may need to mix it again for a few minutes before applying.
- When you’re mixing your buttercream, scrape down the sides of the bowl occasionally as it helps make sure everything is mixed evenly.
- Don’t take your cake roll out of the freezer until you are ready to start putting on the frosting. A cold cake is easier to decorate as it is less delicate. A room temperature cake is tender and fragile which means it is more likely to fall apart.
How to Make a Lemon Chantilly Cake Roll
Lemon Chantilly Cake Roll
Course: DessertCuisine: AmericanDifficulty: Moderate7-8
servings450
kcal11
This Lemon Chantilly Cake Roll combines soft lemon cake with a fluffy lemon cream cheese buttercream for a dessert that is fresh, light, and stylish. The smooth frosting adds just the right balance of sweetness and citrus flavor without being too heavy. It’s an effortless way to turn a simple cake roll into something over-the-top impressive.
Ingredients
1 Dutch Apron® Bakery Lemon Crème Cake Roll
1 c. unsalted butter, softened
8 oz. cream cheese, softened to room temperature
6 c. powdered sugar
2 tbsp. heavy whipping cream
2 tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
1/8 tsp. fine salt
Optional: Zest of 1 lemon + extra zest for decorating
Optional: Yellow food coloring or 1/4 tsp. ground turmeric for natural color
Optional: Fresh lemon slices or twists
Directions
- Prepare the Cake
- Remove the Lemon Crème Cake Roll from its packaging.
- Take the cake roll and place it vertically (on one end) on a serving platter or cake stand.
- Set aside while preparing the frosting.
- Make the Lemon Cream Cheese Buttercream
- Using a stand mixer fitted with a whisk attachment, combine the softened butter with the softened cream cheese. Beat on high for 2-3 minutes, or until completely smooth and creamy.
- Scrape down the sides of the bowl and beat for another 30 seconds.
- Turn the mixer to low speed and gradually add the powdered sugar until fully incorporated.
- Once the powdered sugar has been fully added, mix in the heavy whipping cream, lemon juice, vanilla extract, salt, lemon zest, and food coloring/turmeric.
- Beat on high for 4-5 minutes, or until the frosting becomes light, fluffy, and airy.
- Frost and Decorate the Cake
- Fill the piping bag with your buttercream. Using the piping bag, pipe rings around the cake roll, starting at the bottom and stacking upwards until the entire cake – including the top – is covered.
- Use an offset spatula or similar tool to spread the frosting generously over the entire cake roll. Create soft swirls and texture in the frosting as you go for a bakery-style finish.
- Top the cake with fresh lemon slices, lemon twists, or extra lemon zest for a bright, beautiful presentation.
- Chill slightly before serving.
Lemon Chantilly Cake Roll Recipe Video
Notes
- Storage Instructions: A frosted cake can last up to 5 days when stored in the refrigerator. If you cut the cake first and then want to store it, put the pieces in an airtight container or cover the cut sections with any leftover frosting you may have.
- Special Tools: Serving platter or cake stand, stand mixer fitted with a whisk attachment, piping bag, and offset spatula.
- Frosting too Soft?: Place it in the fridge for 20-30 minutes to firm up and beat 1-2 more minutes.
- Make-Ahead Cream Cheese Buttercream: You can make this frosting the day before you assemble your cake roll and refrigerate it overnight. Then, when you’re ready to start decorating your cake, take it out and let it come back up to room temperature. You may need to mix it again for a few minutes before applying.
