Roulé au Nutella – The Best Easy Roll Cake Recipe You’ll Ever Make

There’s something magical about a warm, fluffy cake rolled and filled with rich, creamy Nutella. Whether you’re planning a Sunday treat or whipping up a spontaneous dessert, roulé au Nutella hits the sweet spot—literally. It’s one of those recipes that brings both nostalgia and indulgence to the table. In this article, you’ll learn everything from choosing the right ingredients to avoiding rolling disasters and adding your own flair. You’ll also find out how to keep this delight fresh, serve it like a pro, and even make it a little healthier if needed.

What is Roulé au Nutella?

A Classic French Dessert Staple

At its core, the roulé au Nutella is a light génoise sponge cake rolled up with a generous layer of Nutella. Originating from the traditional « bûche » or rolled cake often served during Christmas in France, this simplified version has become a year-round favorite, especially for children’s snacks or festive family desserts. It’s quick to prepare, needs few ingredients, and gives off that perfect “homemade with love” vibe.

The magic lies in its simplicity. The génoise sponge is soft, airy, and flexible, making it ideal for rolling. It requires no baking powder—just well-beaten eggs—and that’s what gives it its unique lightness. Add Nutella into the mix, and you’ve got a decadent swirl of chocolate-hazelnut goodness that’s hard to resist.

Why Nutella Makes It Better

Nutella is more than just a spread—it’s a game-changer in dessert recipes. It melts into the sponge, infusing every bite with smooth, creamy richness. Compared to other fillings like jam or buttercream, Nutella brings a perfect balance of sweetness and texture without overpowering the delicate sponge.

Plus, it’s a huge time-saver. There’s no need to cook or prep a filling. Just open a jar, spread generously, and you’re halfway to dessert heaven. Its glossy finish also makes it an excellent decorative tool for topping or glazing your roulé.

Ingredients You Need for a Perfect Roulé au Nutella

Essential Ingredients and Substitutes

To create the softest, most indulgent roulé au Nutella, your ingredient list doesn’t need to be long—just right. Here’s a breakdown of the essentials:

Eggs are the stars here. Whipping the whites separately creates a fluffy base, eliminating the need for baking powder. The sugar helps stabilize the eggs and provides a slight crust once baked. Nutella, rich and creamy, becomes both your flavor anchor and frosting.

Substitutes for Dietary Needs

If you need to switch things up for allergies or preferences, here are smart swaps:

• Flour: Use almond flour or a 1:1 gluten-free flour mix for a gluten-free roulé.
• Sugar: Try coconut sugar or erythritol for a reduced glycemic impact.
• Nutella: Swap with any chocolate-hazelnut spread or homemade Nutella with less sugar and oil.
• Eggs: For a vegan version, consider aquafaba (chickpea brine) whipped into peaks or flax eggs (though texture may change slightly).

Nutella vs. Other Spreads: Which to Use?

Sure, Nutella is the go-to—but there are alternatives that might surprise you with unique flavor profiles:

If you’re decorating or serving the roulé as a centerpiece, consider a homemade ganache with a hint of coffee or orange zest for extra flair. It pairs beautifully with the sponge and elevates the visual appeal.

Step-by-Step Guide to Making a Roulé au Nutella

Making a roulé au Nutella from scratch might sound intimidating, but it’s actually a fun and quick process when broken down into simple steps. Here’s a foolproof way to get that perfect, bakery-style roll at home.

Preparing the Génoise Base

The génoise is a classic French sponge cake that’s airy, flexible, and perfect for rolling. Here’s how to do it:

Step-by-Step Instructions:

1. Preheat the Oven
   Set your oven to 180°C (350°F). Line a baking tray (about 30×40 cm) with parchment paper.
2. Separate the Eggs
   Crack the eggs and separate the yolks and whites into two bowls. This helps you beat each to the right texture.
3. Beat the Egg Whites
   Whisk the egg whites with a pinch of salt until stiff peaks form. This will give your cake its signature lightness.
4. Mix the Yolks and Sugar
   In a separate bowl, beat the egg yolks with the sugar until the mixture becomes pale and slightly foamy.
5. Incorporate the Flour
   Sift in the flour and gently fold it into the yolk mixture to avoid deflating the mix.
6. Fold in the Egg Whites
   Carefully fold in the egg whites with a spatula, using a gentle figure-eight motion. Be slow and patient—this keeps the batter fluffy.
7. Spread the Batter and Bake
   Pour the mixture onto the prepared tray, smooth it evenly, and bake for 10 minutes. The génoise should be lightly golden and spring back when touched.

Filling and Rolling Techniques for a Flawless Result

Step-by-Step Finishing:

1. Turn Out the Cake
   Once baked, invert the génoise onto a clean, damp kitchen towel (leave the parchment paper on top). Peel off the parchment carefully.
2. Roll While Warm
   Gently roll the cake up with the towel and let it rest this way while it cools for about 10–15 minutes. Rolling while warm helps it “remember” the shape and prevents cracking later.
3. Unroll and Spread Nutella
   Once slightly cooled, unroll the génoise and spread a generous layer of Nutella over the entire surface. You can warm the Nutella slightly to make spreading easier.
4. Roll It Back Tightly
   Roll the cake again, this time without the towel, pressing gently but firmly to keep its shape.
5. Trim and Chill
   Slice off the ends for a neat look. Place the roll seam-side down on a serving plate. Refrigerate for 30 minutes to firm up before slicing.
6. Decorate (Optional)
   Want to make it even more festive? Add drizzled Nutella, chocolate shavings, or a dusting of powdered sugar.

Pro Tip: If you’re in a humid environment, use a dry towel instead of damp—it prevents the génoise from becoming soggy.

Expert Tips to Achieve a Fluffy and Moist Roulé

A successful roulé au Nutella isn’t just about following the steps—it’s about the details. The difference between a dry, cracked cake and a soft, springy roll lies in how you handle each stage. Let’s break down the expert secrets to nailing texture and flavor every time.

How to Prevent Cracking When Rolling

Cracks are the most common issue when baking roulés. Fortunately, they’re also the easiest to avoid with a few smart techniques:

1. Roll While Warm
The number one rule: roll the cake while it’s still warm. This is the most effective way to prevent cracks. The warmth makes the sponge pliable and lets it cool into the rolled shape naturally.

2. Use a Damp Towel
After baking, flip the sponge onto a clean kitchen towel that’s slightly damp. This traps moisture and prevents the cake from drying out as it cools.

3. Don’t Overbake
Even one or two extra minutes in the oven can dry out your génoise. Always test with a light press—if it springs back, it’s ready.

4. Avoid Overmixing
When folding the egg whites into the batter, mix gently. Overmixing knocks the air out and can lead to a denser, stiffer sponge that’s harder to roll.

5. Score a Shallow Guideline
Before spreading the Nutella, you can lightly score a line across the short edge (about 1cm in) with a knife. This gives you a starting fold that’s easier to control when re-rolling.

Tricks for a More Flavorful Cake

Moisture and taste go hand in hand. These tips help boost your roulé’s flavor while keeping it ultra-soft.

1. Add Vanilla or Orange Zest
Mix a few drops of vanilla extract or freshly grated orange zest into the egg yolk mixture for an aromatic touch. It brightens the flavor and adds complexity.

2. Brush with Syrup
For extra moisture, lightly brush the baked génoise with a sugar syrup (equal parts sugar and water, heated until dissolved). Add rum or coffee for a deeper profile if serving adults.

3. Warm the Nutella
Slightly heating the Nutella makes spreading smoother and helps it melt slightly into the sponge. This creates a seamless bite without dryness between layers.

4. Chill Before Serving
Resting the roulé in the fridge for at least 30 minutes after rolling helps it set, intensifies the flavor, and makes slicing easier.

5. Add a Glaçage (Optional)
For a richer finish, pour a simple chocolate glaze over the top—melt dark chocolate with a little sugar and cream, then spread and let it set. This adds both flavor and elegance.

Customizing Your Roulé au Nutella

While the classic roulé au Nutella is already a winner, there’s no rule saying you can’t make it your own. Whether you’re looking to add a seasonal twist or turn your roll cake into a showstopping centerpiece, this section is packed with creative variations and decorating tips to inspire your next bake.

Fun Variations: Fruits, Nuts, and Cream

Elevate your roulé by adding textures and flavors that balance Nutella’s richness and enhance the dessert experience. Here are some creative and delicious mix-ins:

Pro Tip: Always layer Nutella first, then add fruits or fillings on top. This helps the roll stay intact without splitting.

Decorating Ideas for Special Occasions

You don’t need to be a pastry chef to make your roulé au Nutella look amazing. Here are easy ways to give it a festive finish for any occasion:

1. Chocolate Drizzle
Melt a bit of dark chocolate and drizzle it over the top in zig-zag patterns. Add a few chopped hazelnuts for texture.

2. Powdered Sugar Snow
Use a fine sieve to dust powdered sugar evenly across the top. For holidays, place a paper cutout (like a star or tree) on top before dusting to create a fun shape.

3. Fruit Garnish
Top your roulé with slices of fresh strawberries, blueberries, or a mix of seasonal fruits. It adds color and makes it party-ready.

4. Themed Toppings
Hosting a themed party? Use colored sprinkles, edible flowers, or chocolate curls to match your theme.

5. Glazing with Ganache
As mentioned in previous tips, a chocolate ganache made from dark chocolate and cream can elevate your cake’s look and flavor. Let it drip slightly down the sides for that irresistible glossy finish.

Bonus Idea: Turn your roulé into a birthday cake by cutting it into smaller rounds and stacking them with layers of cream or Nutella in between!

Serving and Storing Roulé au Nutella

Once you’ve nailed the recipe and personalized your roulé au Nutella, it’s time to serve it like a pro—and keep it fresh so every slice tastes just as good as the first. In this section, you’ll learn how to plate it, store leftovers, and even bring life back to a refrigerated roulé.

Best Ways to Serve and Slice

Presentation can make or break your dessert experience. Luckily, roulé au Nutella is already a visual treat with its signature swirl.

Here’s how to serve it in style:

1. Chill Before Slicing
   Always refrigerate the roulé for 30–60 minutes before slicing. This helps firm it up and gives you clean, bakery-style cuts.
2. Use a Serrated Knife
   A sharp serrated knife allows you to cut through the roll without squashing it. Wipe the blade between cuts for a cleaner presentation.
3. Slice 1–1.5cm Thick
   For a balanced bite of sponge and Nutella, keep slices about a half-inch thick.
4. Garnish the Plate
   Add fresh berries, a dollop of whipped cream, or a dusting of cocoa powder on the serving plate. This simple touch makes a big difference.
5. Serve Slightly Chilled or Room Temp
   Some prefer the roulé cold and firm; others like it soft and melty. Let it sit at room temp for 10 minutes if you want the Nutella to soften.

How to Store and Reheat Without Drying Out

The great news? This cake stores beautifully and can even taste better the next day.

Storage Tips:

• Wrap It Well
  Use plastic wrap or parchment paper to wrap the roulé tightly, then place it in an airtight container. This prevents drying out and keeps flavors sealed.
• Refrigerator Storage
  Store it in the fridge for up to 3–4 days. The cooler temp helps maintain structure and prevents the Nutella from getting oily.
• Freezer Option
  You can freeze it! Wrap the roulé in cling film and then in foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating Tips:

• Slice Before Warming
  To keep the texture intact, slice individual pieces before heating.
• Microwave on Low Power
  Heat slices for just 10–15 seconds. This will soften the Nutella slightly without drying out the sponge.
• Avoid Oven Reheating
  Using the oven can overcook the outer layer. Stick to microwave or room-temp serving for best results.

Bonus Storage Hack: If you’re preparing the roulé in advance, apply a thin layer of syrup before storing to help retain extra moisture.

Nutritional Facts and Healthier Alternatives

Let’s talk about what’s really in your roulé au Nutella—because while it’s indulgent, there are smart ways to enjoy it without feeling guilty. Whether you’re tracking your macros or just want a better-for-you version, this part will help you balance indulgence with mindfulness.

Calories, Macronutrients, and Serving Size

A traditional slice of roulé au Nutella (approx. 1/8 of the roll) delivers a satisfying sweet fix. Here’s a typical nutritional breakdown based on the basic ingredient list you provided (for 3 servings scaled to 8 slices):

The main calorie contributors are Nutella and sugar. The sponge itself is relatively light, made primarily of eggs and flour without butter or oil.

While this dessert isn’t low-calorie, its portion control (thanks to thin slices) makes it a more manageable indulgence.

Lightened-Up Versions Without Losing Taste

If you’re looking to enjoy your roulé without the sugar crash or calorie guilt, here are some easy ingredient swaps and additions to consider.

1. Use Homemade Nutella Alternatives

Make your own chocolate-hazelnut spread using roasted hazelnuts, cocoa powder, honey (or stevia), and a touch of coconut oil. It’s richer in fiber, lower in sugar, and free from preservatives.

2. Replace Sugar with Natural Sweeteners

Use coconut sugar, erythritol, or monk fruit sweetener in the génoise batter. These alternatives lower the glycemic index and cut processed sugar.

3. Try Whole Wheat or Almond Flour

Switch out some or all of the all-purpose flour for almond flour or a whole wheat pastry flour. You’ll increase fiber and protein without drastically changing the texture.

4. Add Fresh Fruit Layers

Bananas or strawberries pair wonderfully with Nutella and reduce the amount of spread needed. You get extra nutrients and natural sweetness with fewer calories.

5. Mini Roulé Portions

Instead of one large roulé, bake the batter in a thinner layer and cut into smaller rolls—perfect for lunchboxes or portion-controlled snacking.

Quick Tip: Want a protein-packed version? Add a scoop of flavorless or chocolate whey protein into your sponge mix (reduce flour slightly). This adds density and sustains energy longer.

Roulé au Nutella in French Culture

In France, roulé au Nutella is more than just a dessert—it’s a cherished part of everyday life. Whether served at a child’s birthday party, shared over a family goûter, or added to a holiday table, this sweet roll holds a nostalgic place in French hearts. In this section, we’ll explore how it became a staple and why it continues to bring generations together.

A Beloved Goûter Favorite

“Le goûter”, often called the 4 o’clock snack, is a cultural ritual in France. For children especially, it’s the highlight of the day—right after school, when they need a boost of energy and comfort.

A slice of roulé au Nutella is the perfect treat for this moment. It’s quick to slice, not too messy, and loved by nearly every kid. Many French parents prepare a fresh roulé at home because it’s faster than a layer cake and easy to customize.

And let’s be honest—adults love it too. It brings a moment of indulgence with a hot espresso or tea during a mid-afternoon break. It’s comfort food at its finest.

Its Presence in Family Celebrations and Traditions

The roulé au Nutella is also a go-to for family gatherings and festive occasions, especially when time is tight but expectations are high.

• Birthdays: Often cut into mini swirls and stacked or arranged as cake pops.
• Christmas & Holidays: Sometimes transformed into a bûche de Noël with festive toppings and ganache.
• Picnics & Potlucks: Easy to transport and doesn’t need refrigeration for a few hours—ideal for outdoor meals.

While France is famous for complex pâtisseries, the roulé keeps things real: simple, satisfying, and sharable.

Many families have their own spin on the recipe—some add fruit, some whip up flavored creams, and others pass it down exactly as grandma made it. It’s a living dessert, adapting through generations.

Fun Fact: In rural French towns, it’s common to find roulé au Nutella at school fundraisers or bake sales, wrapped in wax paper, sold by the slice—proof of its universal appeal.

Common Mistakes to Avoid When Making Roulé au Nutella

Even though the roulé au Nutella is a relatively simple dessert, there are a few common mistakes that can turn your light, fluffy roll into a dry, cracked disappointment. In this final section of the main guide, let’s walk through the most frequent missteps—and exactly how to avoid them—so your roulé comes out picture-perfect every time.

Overbaking the Sponge

Mistake: Baking for too long dries out the génoise, making it brittle and difficult to roll.
Fix: Bake for just 10 minutes at 180°C (350°F). Check at 8 minutes—if it springs back when lightly pressed, it’s done. Avoid waiting for a dark golden color; génoise should be pale.

Rolling the Cake When It’s Cold

Mistake: If you let the cake cool completely before rolling, it loses flexibility and cracks.
Fix: Roll the sponge immediately after baking while it’s still warm, using a clean damp towel. This lets it cool into the right shape and keeps it moist.

Not Beating Egg Whites Properly

Mistake: Under-whipped or over-whipped egg whites affect the lift and texture of the sponge.
Fix: Beat until stiff peaks form that hold their shape but still look glossy. If they’re dry or grainy, you’ve gone too far—start over for best results.

Filling While the Cake is Too Hot

Mistake: Spreading Nutella while the sponge is too hot causes the filling to melt and become runny.
Fix: Let the rolled sponge cool slightly (10–15 minutes) before unrolling and filling. This keeps the Nutella from turning into a mess.

Applying Too Much Filling

Mistake: Overfilling can lead to overflow or even tearing when you roll the cake.
Fix: Spread a thin, even layer of Nutella—about 2–3 tablespoons is enough for each section of a standard sponge. You can always add more on top for decoration.

Skipping Chill Time Before Slicing

Mistake: Cutting too soon can squish the roll and ruin the swirl.
Fix: Always chill the roulé for at least 30 minutes before slicing. This firms it up and gives you clean, professional-looking slices.

Neglecting Presentation

Mistake: Serving without trimming the edges or adding garnish leaves the cake looking unfinished.
Fix: Always trim both ends of the roulé before serving. Dust with powdered sugar or drizzle with ganache for an elegant touch.

Conclusion: Make the Best Roulé au Nutella Today

So there you have it—a full masterclass on how to create the perfect roulé au Nutella. From its rich cultural roots to expert techniques, creative twists, and storage hacks, you’re now fully equipped to roll like a pro. Whether you’re whipping it up for a casual goûter, a festive holiday table, or just a sweet craving on a rainy afternoon, this beloved French dessert is your new go-to recipe.

Remember, what makes roulé au Nutella truly special isn’t just the ingredients—it’s the joy it brings when shared. Its simplicity, warmth, and flexibility make it one of the few desserts that feels both nostalgic and exciting with every bite.

Frequently Asked Questions (FAQs) About Roulé au Nutella

Roulé au Nutella – The Best Easy Roll Cake Recipe You’ll Ever Make

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• Author: recetteur
• Total Time: 25 min
• Yield: 3 pers

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Description

Roulé au Nutella: A quick, fluffy dessert recipe in under 25 min. Easy, delicious, and perfect for every sweet tooth!

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Ingredients

 

• Œuf(s)1.5
• Nutella41.3 g
• Sucre en poudre37.5 g
• Farine de blé30 g
• Sel0.5 pincée(s)

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Instructions

• Étape 1

  Préchauffez le four à 180°C (th. 6).

• Étape 2

  Séparez les blancs des jaunes d’œuf dans deux saladiers. Montez les blancs en neige ferme dans le premier.

• Étape 3

  Dans le second, fouettez les jaunes d’œufs avec le sucre en poudre. Ajoutez la farine et mélangez bien, puis incorporez délicatement les blancs en neige à l’aide d’une spatule.

• Étape 4

  Étalez sur une plaque à pâtisserie tapissée d’une feuille de papier sulfurisé et enfournez pendant 10 min. À la sortie du four, posez la génoise sur un torchon propre et humide (côté papier). Enroulez-la avec le torchon puis laissez tiédir.

• Étape 5

  Déroulez-la ensuite et décollez-la du papier sulfurisé. Tartinez-la de Nutella, enroulez à nouveau. Taillez les extrémités et réservez au frais jusqu’à dégustation. Au moment de servir, décorez de Nutella.

Notes

Vous pouvez décorer facilement votre roulé au nutella en le nappant d’un beau glaçage au chocolat. Pour cela, faites fondre du chocolat noir avec un peu de sucre glace et une pointe de crème liquide. Mélangez pour obtenir un nappage homogène et répartissez-le sur votre roulé. Laissez figer avant de déguster.

• Prep Time: 15 min
• Cook Time: 10 min
• Category: Gâteau
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 193 kcal
• Sugar: 17 g
• Sodium: 55 mg
• Fat: 9.2 g
• Saturated Fat: 3.9 g
• Unsaturated Fat: 4.8 g
• Trans Fat: 0.1 g
• Carbohydrates: 23.6 g
• Fiber: 1.1 g
• Protein: 3.4 g
• Cholesterol: 46 mg

Keywords: Roulé au Nutella