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Shark Cake Roll Recipe: A Fun Ocean-Themed Dessert

chef Laya
This fun shark cake roll features a soft vanilla sponge cake filled with sweet whipped cream and decorated with blue frosting, ocean waves, sprinkles, and shark-inspired details. It is perfect for Shark Week, kids’ birthday parties, summer celebrations, and under-the-sea dessert tables.
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Prepr Time 30 minutes
Cooking Time 10 minutes
1 hour 20 minutes
ToTal Time 2 hours
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

For the Sponge Cake

  • 4 large eggs at room temperature.
  • 100 g granulated sugar.
  • 1 teaspoon vanilla extract.
  • 100 g all-purpose flour.
  • 1 teaspoon baking powder.
  • ¼ teaspoon salt.
  • Powdered sugar for dusting.

For the Whipped Cream Filling

  • 240 ml cold heavy cream.
  • 30 g powdered sugar.
  • 1 teaspoon vanilla extract.

For the Blue Buttercream

  • 250 g unsalted butter softened.
  • 300 g powdered sugar.
  • 2 tablespoons milk or heavy cream.
  • 1 teaspoon vanilla extract.
  • Blue gel food coloring.

For Decoration

  • White frosting for waves and bubbles.
  • Shark toppers fondant sharks, or shark-shaped candies.
  • Blue and white sprinkles.
  • Edible pearls or candy seashells.
  • Crushed graham crackers optional, for edible sand.
  • Fondant starfish or coral decorations optional.

Instructions
 

  • Preheat the oven to 180°C. Line a 25 x 38 cm jelly roll pan with parchment paper and lightly grease the paper.
  • Beat the eggs, granulated sugar, and vanilla extract with an electric mixer for 5–7 minutes, or until the mixture is pale, thick, and fluffy.
  • Sift the flour, baking powder, and salt into a separate bowl.
  • Gradually fold the dry ingredients into the egg mixture using a rubber spatula. Mix gently until just combined, being careful not to deflate the batter.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 10–12 minutes, or until the sponge is lightly golden and springs back when touched.
  • Place a clean kitchen towel on the counter and dust it generously with powdered sugar.
  • Carefully turn the warm cake onto the towel and gently remove the parchment paper.
  • Starting from one short end, roll the cake together with the towel. Allow it to cool completely in the rolled position.
  • To make the filling, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Carefully unroll the cooled sponge and spread the whipped cream evenly over the surface, leaving a small border around the edges.
  • Roll the cake again without the towel, starting from the same end. Wrap it in plastic wrap and refrigerate for at least 1 hour.
  • To prepare the buttercream, beat the softened butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until light and creamy.
  • Add blue gel food coloring and mix until the buttercream reaches the desired ocean-blue shade.
  • Place the chilled cake roll on a serving board and cover it evenly with the blue buttercream.
  • Pipe white frosting over the cake to create ocean waves, sea foam, and bubbles.
  • Add the shark toppers, fondant decorations, edible pearls, sprinkles, and candy seashells.
  • For an edible beach effect, sprinkle crushed graham crackers along the bottom of the cake.
  • Refrigerate the decorated shark cake roll until ready to serve. Let it sit at room temperature for 10–15 minutes before slicing.
  • Cut into slices with a sharp serrated knife and serve chilled.
Keyword Shark cake roll