Homemade Neapolitan Millionaire Roll Cake

Homemade Neapolitan Millionaire Roll Cake is a luxurious dessert that blends the rich flavors of chocolate, strawberry, and vanilla into a stunning rolled cake. This decadent dessert is made with a soft chocolate sponge base, a creamy strawberry cheesecake filling, and a light vanilla mousse. The cake is rolled into a log and topped with whipped vanilla icing, creating a beautiful and delicious treat perfect for special occasions. The combination of textures and flavors—from the fluffy sponge to the velvety mousse—makes this cake an unforgettable dessert experience.

• Flour: 1 cup, for the base of the chocolate sponge.
• Sugar: 1 cup (for sponge) + 1 cup (for cheesecake) + 1/2 cup (for mousse), to sweeten the cake and fillings.
• Cocoa powder: 1/3 cup, for the rich chocolate flavor in the sponge cake.
• Baking soda: 1 teaspoon, to help the sponge rise.
• Salt: 1/2 teaspoon, to balance the sweetness of the cake.
• Eggs: 1 large (for sponge) + 4 large (for cheesecake), to add structure and richness to the cake and filling.
• Buttermilk: 1/2 cup, for moisture in the sponge cake.
• Vegetable oil: 1/2 cup, for a tender, moist sponge cake.
• Vanilla extract: 3/4 teaspoon (for sponge) + 1/4 teaspoon (for icing), to enhance the flavors.
• Boiling water: 1/2 cup, to create a smooth, moist batter for the sponge.
• Cream cheese (softened): 24 oz, for the creamy cheesecake filling.
• Flour: 3 tablespoons (for cheesecake), to thicken the cheesecake layer.
• Sour cream: 1 cup, for creaminess in the cheesecake layer.
• Strawberry extract: 3 tablespoons, for the fruity flavor in the cheesecake layer.
• Gelatin powder: 1 1/2 teaspoons, to stabilize the vanilla mousse.
• Cold water: 1 1/2 tablespoons, to bloom the gelatin.
• Heavy cream: 4 1/3 cups total (2 1/3 cups for mousse, 2 cups for icing), for the mousse and whipped topping.
• Vanilla bean paste: 2 1/2 teaspoons (for mousse) + 1 teaspoon (for icing), to add rich, aromatic vanilla flavor.
• Powdered sugar: 1 cup, to sweeten the whipped vanilla icing.
• Red food coloring (optional): for a vibrant strawberry layer.

Step 1:

Preheat your oven to 350°F (175°C) and line a 12x17-inch baking sheet with parchment paper. Lightly grease it.

Step 2:

In a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry mixture, then stir in the boiling water until smooth.

Step 3:

Pour the batter evenly onto the prepared baking sheet and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling.

Step 4:

For the cheesecake filling, beat the softened cream cheese, sugar, and flour until smooth. Add the sour cream, eggs, strawberry extract, and optional red food coloring, and mix until fully incorporated.

Step 5:

For the mousse, bloom the gelatin powder in cold water for 5 minutes. Heat 1/2 cup of heavy cream in a small saucepan, then dissolve the gelatin into the warm cream. In another bowl, whip the remaining cream, sugar, and vanilla bean paste to soft peaks. Gently fold in the gelatin mixture.

Step 6:

Spread the strawberry cheesecake filling onto the cooled chocolate sponge cake, then carefully roll the cake into a log shape. Spread the vanilla mousse evenly over the roll and refrigerate for at least 2 hours to set.

Step 7:

For the icing, whip the heavy cream, powdered sugar, vanilla bean paste, and vanilla extract until stiff peaks form. Spread the whipped vanilla icing over the cake before serving.

• Chill the cake for at least 2 hours before serving to ensure the mousse is fully set.
• Store leftover cake in the fridge for up to 3 days. Cover it well to keep it fresh.

• To make the cake easier to roll, you can roll it in the parchment paper while it’s still slightly warm, then unroll it to spread the filling.
• If you prefer a more intense strawberry flavor, increase the amount of strawberry extract or add fresh strawberry puree to the cheesecake layer.

Tips from Well-Known Chefs

• Chef Emma recommends adding a touch of lemon zest to the mousse for a bright, tangy flavor that complements the vanilla and strawberry layers.

Homemade Neapolitan Millionaire Roll Cake brings together the best of chocolate, strawberry, and vanilla flavors in a show-stopping dessert. The combination of the light chocolate sponge, creamy strawberry cheesecake, and velvety vanilla mousse makes each bite a delicious experience. Topped with a luscious whipped vanilla icing, this rolled cake is perfect for any special occasion or holiday gathering.

This cake is ideal for impressing guests at a party or serving as a centerpiece for a dessert table. The beautiful layers of Neapolitan flavors—chocolate, strawberry, and vanilla—create a delightful presentation and a flavor combination that everyone will love.

Can I use a different flavor for the cheesecake layer?

Yes, you can substitute the strawberry extract with raspberry or lemon extract for a different flavor profile.

What can I use instead of gelatin in the mousse?

If you prefer not to use gelatin, you can try using agar-agar as a substitute, though it may result in a slightly different texture.

How long will the cake last in the fridge?

The cake will stay fresh in the refrigerator for up to 3 days, but for the best texture, serve it within 1-2 days.

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