Who can resist a little something sweet? I’m sure everyone will love this Brazilian dulce de leche roll cake (rocambole). Let’s get baking!
Ingredients for the dulce de leche roll cake:
- 3 Tbsp unsalted butter or margarine of your choice
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp baking powder
- 1 14-oz can sweetened condensed milk (for filling & finishing)
- ¼ tsp ground cinnamon (for filling & finishing)
- ¼ cup granulated sugar (for sprinkling)
How to make the dulce de leche roll cake:
- Pressure-cook the unopened can of sweetened condensed milk on high for 50 min, then cool completely (or use ready-made dulce de leche).
- Blend the eggs, sugar, and butter in a blender until smooth.
- Add the flour and baking powder; blend just until combined.
- Generously butter a 10×15-inch jelly-roll pan, line with parchment, and butter the parchment.
- Pour in the batter and bake at 375 °F (190 °C) for 5–8 min—do NOT let it brown.
- While the cake is warm, invert it onto a clean kitchen towel dusted with sugar.
- Spread the cooled dulce de leche evenly over the cake.
- Starting on the long side, roll up the cake using the towel as a guide. Sprinkle with cinnamon-sugar. Slice and serve!
That’s it—your Brazilian dulce de leche roll cake is ready to enjoy!
A little history of the rocambole:
The rocambole—also called Swiss roll in the U.S.—is a cylindrical sponge cake.
A thin sheet of cake is spread with filling, then rolled into a spiral. Fillings range from savory meats to sweet guava paste or dulce de leche.
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