Make a stunning hazelnut cake roll with a delicate sponge cake and creamy mascarpone-hazelnut filling. Perfect for any special occasion!
Cake rolls are the perfect example of elegance—like a perfectly styled French twist for a lady’s updo. They’re always sophisticated, yet stunning in their simplicity. And this hazelnut cake roll is no exception. Light, delicate, and filled with a creamy mascarpone and hazelnut filling, it’s a dessert that not only looks impressive but tastes absolutely heavenly.
This hazelnut cake roll takes minutes to prepare and bakes up in no time at all, making it an easy option for those times when you want to serve something special. Hazelnuts are one of my all-time favorite flavors, so I knew they would be the perfect addition to a cake roll. The fluffy sponge cake, paired with the rich, nutty filling, creates a dessert that’s both beautiful and delicious.
A cake roll is so much quicker to make than a traditional cake, yet it offers that wow factor with its stunning presentation. It’s the perfect choice for any special occasion or when you want to impress your guests with minimal effort.
Ingredients
Cake Roll:
5 eggs, room temperature
¾ cup sugar
1 teaspoon vanilla
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup toasted and chopped hazelnuts
Hazelnut Praline:
½ cup sugar
¼ cup water
1 teaspoon lemon juice
1 cup toasted and peeled hazelnuts
Hazelnut - Mascarpone Filling:
8 oz mascarpone cheese, softened
½ cup powdered sugar
1 - 1 ¼ cups hazelnut brittle, finely ground
1 Tablespoon hazelnut liqueur, optional (you can use 2 teaspoons of vanilla instead)
¾ cup heavy cream
How To Make a Hazelnut Cake Roll:
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a rimmed half sheet pan (13 inches x 18 inches) with parchment paper and spray it with baking spray. Instead of baking spray you can grease it with melted butter or oil and dust with flour.
Sprinkle the hazelnuts over the bottom of the baking sheet.
In a standing mixer with a whisk attachment, mix the eggs for about a minute and then gradually add the sugar and vanilla. 
Mix until the eggs are pale yellow and fluffy, 8-10 minutes. 
Whisk the flour, baking powder and salt together and then sift it into the mixed egg mixture. 
Gently fold with a wooden spatula to combine. 
Spread the cake batter evenly into the prepared baking sheet. 
Bake in the preheated oven for 12-15 minutes. 
Place a sheet of parchment on the counter and brush it with vegetable oil. Run a knife or thin spatula around the edges of the cake and flip out the cake onto the parchment paper. Take off the parchment that it was baking on and roll it up into the second parchment, to make a jelly roll. 
Roll it up lengthwise, to make a long cake roll. Set aside to cool. You can even make this a day in advance.
Hazelnut Praline:
Line a rimmed baking sheet with parchment and brush the parchment with oil.
Combine the sugar, water and lemon juice in a small saucepan. Bring to a boil on medium heat and cook for about 8-13 minutes, until it turns golden brown. 
Add the hazelnuts and immediately pour it onto the prepared parchment lined baking sheet. 
Spread it out quickly into an even thickness and set aside to cool. I usually like to make the hazelnut praline in advance, even a fews days before using it in desserts.
Break the praline into small pieces. Set aside some of them to be used as a decoration. Put the rest of it in a food processor and pulse until finely ground.
Hazelnut - Mascarpone Filling:
In a large bowl, mix the mascarpone cheese with the powdered sugar using a rubber spatula. It should be easy to mix since the mascarpone cheese softens at room temperature. 
Add the ground hazelnut praline (you will only need 1 - 1 ¼ cups of it, not all of it) and the hazelnut liqueur. 
In a chilled bowl, using a chilled whisk attachment (in a standing mixer or hand mixer) mix the heavy cream until stiff peaks form. 
Gently fold the whipped cream into the filling.
To Assemble:
Roll out the cake roll. Spread the filling evenly over the surface. 
Roll up the cake roll, the same way that it was rolled up in the parchment. 
Garnish with more finely ground Hazelnut Praline and pieces of the praline as well.
Hazelnut Cake Roll
Ingredients
Cake Roll:
- 5 eggs room temperature
- ¾ cup sugar
- 1 teaspoon vanilla
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup toasted and chopped hazelnuts
Hazelnut Praline:
- ½ cup sugar
- ¼ cup water
- 1 teaspoon lemon juice
- 1 cup toasted and peeled hazelnuts
Hazelnut - Mascarpone Filling:
- 8 oz mascarpone cheese softened
- ½ cup powdered sugar
- 1 - 1 ¼ cups hazelnut brittle finely ground
- 1 Tablespoon hazelnut liqueur optional (you can use 2 teaspoons of vanilla instead)
- ¾ cup heavy cream
Instructions
Cake Roll:
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a rimmed half sheet pan (13 inches x 18 inches) with parchment paper and spray it with baking spray. Instead of baking spray you can grease it with melted butter or oil and dust with flour.
- Sprinkle the hazelnuts over the bottom of the baking sheet.
- In a standing mixer with a whisk attachment, mix the eggs for about a minute and then gradually add the sugar and vanilla. Mix until the eggs are pale yellow and fluffy, 8-10 minutes.
- Whisk the flour, baking powder and salt together and then sift it into the mixed egg mixture.
- Gently fold with a wooden spatula to combine.
- Spread the cake batter evenly into the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes.
- Place a sheet of parchment on the counter and brush it with vegetable oil. Run a knife or thin spatula around the edges of the cake and flip out the cake onto the parchment paper.
- Take off the parchment that it was baking on and roll it up into the second parchment, to make a jelly roll. Roll it up lengthwise, to make a long cake roll. Set aside to cool. You can even make this a day in advance.
Hazelnut Praline:
- Line a rimmed baking sheet with parchment and brush the parchment with oil.
- Combine the sugar, water and lemon juice in a small saucepan. Bring to a boil on medium heat and cook for about 8-13 minutes, until it turns golden brown.
- Add the hazelnuts and immediately pour it onto the prepared parchment lined baking sheet. Spread it out quickly into an even thickness and set aside to cool. I usually like to make the hazelnut praline in advance, even a fews days before using it in desserts.
- Break the praline into small pieces. Set aside some of them to be used as a decoration. Put the rest of it in a food processor and pulse until finely ground.
Hazelnut - Mascarpone Filling:
- In a large bowl, mix the mascarpone cheese with the powdered sugar using a rubber spatula. It should be easy to mix since the mascarpone cheese softens at room temperature.
- Add the ground hazelnut praline (you will only need 1 - 1 ¼ cups of it, not all of it) and the hazelnut liqueur.
- In a chilled bowl, using a chilled whisk attachment (in a standing mixer or hand mixer) mix the heavy cream until stiff peaks form. Gently fold the whipped cream into the filling.
To Assemble:
- Roll out the cake roll. Spread the filling evenly over the surface.
- Roll up the cake roll, the same way that it was rolled up in the parchment. Garnish with more finely ground Hazelnut Praline and pieces of the praline as well.
Hello Olga!!!!! I have been trying to make this couple of times and for some reason the hazelnut praline doesn't came out when im making it. I do everything ecxactly the same way you said, and cook it even longer then 15 minutes. But my never turns to golden brown just lightly brown burly see it and that is why it doesn't set and become like yours where you break it. My set but its like soft tenyshisya caramel. So can you help to figure out what im doing wrong??? I tried it for like four times and everytime its the same.
hey can i use cream cheese instead of mascarpone?
Yes, you can, Nataliya. It will have a different taste and texture, but it will work just as well. Make sure the cream cheese is softened to room temperature before mixing it with the rest of the ingredients.
Hi Olga,
I am just starting to pick up cooking and baking and love your site because all the recipes are delish and easy. I wanted to start baking with something delish and simple as well. Which one of your recipes do you think meets that criteria and you would recommend?
Larisa
Here are a few favorites of mine that are simple to make:
"Piece of Cake" Cake
Apple Lemon Loaf
Chocolate Salami
Plum Coffee Cake
Banana Coffeecake
Thanks much! Will try them!
HI, olga i made today this roll, and i found mascarpone cheese, i was using it for the fist time... it does look different than what you have on the picture..and mine tastes funny... it has some weird smell to it.. i wander if they all have this funny taste or its the one i got... to me it smells like goat milk... thank you)
Hi Yelena,
I don't think it has a funny taste, but taste is very subjective, so maybe it will taste funny to you, I'm not sure.
Sorry, I couldn't be more helpful, it's hard to describe the exact taste and smell through writing.
I so enjoy cooking and do allot of baking for our Church. We have a group called "Mercy Gate" we give to the less fortunate and homeless. Owning one of these would greatly help me out, and take all the pressure off my arms !!!! Thanks for all your recipes you post...
where did you by your 12 by 13 baking sheet? i need one.
i meant to say buy.....lol
I bought mine online, where I buy most of my kitchen supplies. Check out my Shop and look under the category baking tools, to see exactly what kind of baking sheets I use.
Olga, i looked in your shop and did not find 12 by 13 pan only 13 by 18....
I apologize. The baking sheet you need is the 13x18 inches. I made a typo in the recipe.
oh okay great thank you....
Hi Olga,
I just wanted to say how much I enjoyed reading your story. I wish you lots of God's blessings. I love your blog. You're such an inspiration. Merry Christmas to you and your beautiful family!
Thank you, Veranika! God bless you too.
Hi, Olga! Wonderful story and great recipes as always 🙂 This cake roll will make perfect Christmas dinner dessert. I am wondering about the filling, is it going to be crunchy? Thanx!
Where can I find haselnuts?
This time of year, most grocery stores will sell hazelnuts. However, I always order hazelnuts online at nuts.com.
First of all, what a sweet story! Both of you are such good, sweet people - I wish there were more people like you in the world! It makes me smile to read posts like this one. Second, but not less important 🙂 , this cake roll is gorgeous! I am pinning it because I love everything hazelnut! 🙂
Thanks, Julia!
I'm a fellow hazelnut lover too, as you can see:). I add it to just about everything I bake.
awww what a lovely story:) thanks for sharing:))
and your roll, looks delicious!!! ….on my way to buy some hazelnuts and mascarpone, rest of the ingredients are in. Thank you once again!
Thank you so much for such a wonderful recipe! I actually have all the ingredients on hand! I will be making this this week!
Olga, this cake roll is truly scrumptious! My family enjoyed it SO much. Thank you so much for such a creative recipe!
That's awesome!
Thanks for taking the time to let me know.
AW lovely story! I love reading those. You have a beautiful family! And way to go on achieving your goals. This Roll looks so GOOD! Its going to be added on my to do list. So many lovely cakes/desserts are out there, just don't know which one to try first. And Not so great with the waist line. Just need to buy some more ingridents. Where could I find mascarpone cheese?
Thank you, Olga.
I buy mascarpone cheese in any local grocery store. It's usually located in the section with all the specialty cheeses.
Lovely story. Just wanted to thank you for sharing so much of your life with us. I can tell that you put your whole heart into this! Thank you and God bless you and your family!
Thank you Rebeka! I love sharing stories:), especially happy ones.