Name: Lavender & Vanilla Ice Cream Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 large eggs, room temperature (Room temp eggs whip up fluffier and help your cake rise beautifully.); 3/4 cup granulated sugar (The right amount for a subtly sweet cake—don’t be tempted to skimp!); 1 tsp vanilla extract (Quality, real vanilla makes all the difference.); 3/4 cup all-purpose flour (Sift it for the softest sponge.); 1 tsp baking powder (Gives the cake its gentle lift.); 1/4 tsp salt (Balances all the sweet, floral notes.); 2 tbsp milk, warm (Helps the texture stay tender.); 1 cup lavender-infused cream (You can whip your own cream with dried edible lavender or use store-bought lavender ice cream.)

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A Summer Memory with Lavender & Vanilla Ice Cream Roll Cake

Every time I make this Lavender & Vanilla Ice Cream Roll Cake, I’m whisked back to sunlit afternoons in my grandma’s kitchen. She’d open her window wide so the breeze could carry in the scent of her blooming lavender, and we’d laugh over something as simple as drizzling vanilla extract into egg batter. Isn’t it funny how some foods can instantly evoke a feeling of calm—almost like a hug in dessert form? If you’re searching for a showstopping dessert that’s as beautiful as it is delicious, this lavender & vanilla ice cream roll cake might become your next favorite memory-maker.

Why You’ll Adore This Lavender & Vanilla Ice Cream Roll Cake

Honestly, I can’t think of a better way to treat yourself (and your loved ones) than with this dreamy ice cream roll cake. Here’s why I think you’ll fall head over heels for it:

Light and Airy Texture – The sponge cake is so soft, it almost melts in your mouth. It wraps around the creamy, floral lavender filling in the most magical way.
Unique, Elegant Flavor – The soothing lavender and sweet vanilla make it feel special. You’ll feel like you’re serving dessert in a cozy Parisian café.
Perfect for Warm Weather – Nothing beats a chilled slice on a hot day! The ice cream roll cake is a refreshing twist on classic cake recipes (think of it as your cool-down treat).
Endlessly Customizable – This recipe is your canvas! Swap fillings, adjust flavors, or make it gluten-free—whatever feels right for you.

Ingredients You’ll Need for Lavender & Vanilla Ice Cream Roll Cake

There’s nothing better than gathering up a few simple ingredients and turning them into something unforgettable. Here’s what you’ll need for this homemade cake roll (plus, some personal tips!):

4 large eggs, room temperature: Room temp eggs whip up fluffier and help your cake rise beautifully.
3/4 cup granulated sugar: The right amount for a subtly sweet cake—don’t be tempted to skimp!
1 tsp vanilla extract: Quality, real vanilla makes all the difference (trust me).
3/4 cup all-purpose flour: Sift it for the softest sponge.
1 tsp baking powder: Gives the cake its gentle lift.
1/4 tsp salt: Balances all the sweet, floral notes.
2 tbsp milk, warm: Helps the texture stay tender.
Lavender-infused cream: For the dreamy filling—either whip your own cream with dried edible lavender, or (for extra convenience) use a store-bought lavender ice cream!

(Pro tip: When using edible lavender, go lightly at first. A little goes a long way!)

Step-by-Step Guide: Making the Perfect Lavender & Vanilla Ice Cream Roll Cake

If you’re feeling daunted by the thought of a cake roll, let me reassure you—you can do this! Here’s how I tackle it, one cozy step at a time:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure it hangs over the edges for easy lifting.
Combine eggs and sugar. In a big bowl, beat together the eggs and sugar until the mixture is thick and pale. I love watching it turn creamy—such a satisfying moment!
Add vanilla. Stir in the vanilla extract; inhale that sweet aroma—yum.
Sift & fold. Sift together your flour, baking powder, and salt. Gently fold this into your egg mixture, being careful not to deflate it.
Add the warm milk. Pour it in slowly, stirring just until combined.
Pour and smooth. Spread the batter evenly on your prepared baking sheet.
Bake for 12-15 minutes. The cake should look lightly golden and spring back when touched.
Invert and roll. As soon as it’s out, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment, then gently roll up the cake in the towel and let it cool.
Prep the lavender cream. Whip your cream (infused with lavender) until soft peaks form.
Fill and re-roll. Carefully unroll the cooled cake, spread it with the lavender cream, and roll it back up.
Freeze, slice, and serve. Let the cake freeze till nicely firm. When ready, slice and enjoy every cool, floral, vanilla-infused bite.

(If you feel anxious about rolling the cake: don’t worry if a few cracks form—it happens to everyone and is easily hidden by a dusting of powdered sugar!)

My Secret Tips and Tricks for Lavender & Vanilla Ice Cream Roll Cake Success

Over the years, I’ve learned a few things (sometimes the hard way!) that make this lavender & vanilla ice cream roll cake truly unforgettable:

Eggs at room temperature are non-negotiable. They whip up so much better, adding that signature airy lift to your sponge cake.
Use parchment paper—always. Trust me: it’s the difference between a cake that lifts out of the pan easily and one that breaks your heart (and your cake).
Floral can be strong. Start with less lavender, then taste as you go. You want subtle, not soapy!
Freeze before slicing. Patience pays off—clean slices, every time.

Creative Variations and Ingredient Swaps

Want to make this cake your own? Here are some ideas for creative variations and swaps (perfect for easy desserts or special occasions):

Lemon zest instead of lavender for a citrusy twist.
Strawberry or raspberry whipped cream in the filling for a classic fruit-and-cream vibe.
Gluten-free flour blend for a gluten-free ice cream roll cake (just keep an eye on texture).
Chocolate drizzle on top for extra indulgence.
Dairy-free coconut whipped cream if you’re aiming for a lactose-free dessert.

Go wild with flavors—this homemade ice cream cake roll is all about having fun!

How to Serve and Store Your Lavender & Vanilla Ice Cream Roll Cake

Here’s how I like to enjoy, serve, and store this easy dessert (to keep it cake-shop fresh!):

Serving: Slice thick or thin—whatever you fancy. I love adding a few lavender sprigs or a scoop of vanilla ice cream on the side.
Storing: Keep any leftovers (if you have them!) in an airtight container in the freezer. It’ll stay perfect for up to a week—so you can sneak a piece whenever the craving hits.
Traveling with it: Wrap slices in parchment and foil for picnics or potlucks. Gets rave reviews every time.

FAQs: Your Top Questions About Lavender & Vanilla Ice Cream Roll Cake Answered

Q: Can I use food-grade lavender oil instead of dried lavender?
A: You can, but be super conservative—a little goes a long way and can overpower the vanilla cake roll flavor. I prefer dried lavender for a more subtle floral note.

Q: Is it hard to roll the cake without breaking it?
A: Rolling the cake while it’s still warm is key! If a little cracking happens, don’t sweat it—just cover with a dusting of powdered sugar or a drizzle of icing.

Q: What size pan should I use?
A: I usually grab a standard half-sheet pan (about 13×18 inches), but anything similar works as long as your batter spreads evenly.

Q: Do I have to infuse my own lavender cream?
A: Not at all! If you’re short on time, a high-quality store-bought lavender ice cream (or even plain vanilla) makes a great substitute. Homemade is lovely, but convenience is priceless sometimes.

Q: Can I make this ahead of time?
A: Absolutely! The cake keeps well in the freezer for days, so it’s the perfect make-ahead dinner party dessert.

If you try this Lavender & Vanilla Ice Cream Roll Cake, let me know how it turns out! Tag me on Instagram or drop a comment—I love seeing your beautiful, homemade cake creations. Here’s to sweet moments, shared lavender scent, and lots of vanilla joy in your kitchen!

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