Irresistibly soft, melt-in-your-mouth Swiss roll — a convenient all-in-one-bowl version that’s easy to roll.

Irresistibly Soft Bolo de Rolo — Brazilian Guava Roll Cake

Bolo de Rolo comes from Pernambuco and is a classic of Northeast Brazil. It has many thin rolled layers filled with guava paste. The flavor is sweet, fruity, and buttery all at once. In this practical version, everything comes together in one bowl — just like other one-bowl recipes — and it’s easy to roll, keeping the cake soft and literally melting in your mouth, in the same style as a creamy cornmeal cake.

The eggs add lightness and color, while the sugar brings sweetness and helps keep the batter soft. Butter adds rich flavor and the flour forms the base that holds the layers together. A little milk makes the batter creamy, and a drop of vanilla extract adds aroma. A touch of baking powder and a pinch of salt keep everything light and balanced. For the filling, melted guava paste creates the sweet and tangy contrast that makes this cake special, and a little water (or citrus juice) helps spread the filling in a very thin layer. Finally, a light dusting of powdered sugar enhances the sweetness and appearance.

Ingredients

4 eggs
1 cup (200 g) sugar
100 g butter at room temperature (about 1/2 cup)
1 1/2 cups (190 g) all-purpose flour
1/2 cup (120 ml) milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
400 g guava paste (block or soft)
2 to 4 tablespoons water or orange juice to melt the guava paste
2 tablespoons powdered sugar for dusting (optional)

Instructions

Preheat the oven to 350°F (180°C). Grease a medium rectangular baking sheet or line with parchment paper.
In a large bowl, beat the eggs with the sugar until light and fluffy (2 to 3 minutes by hand takes a little longer).
Add the butter and vanilla extract. Mix well.
In another bowl, sift the flour with the baking powder and salt. Gradually add to the egg mixture, alternating with the milk, until you get a smooth and creamy batter.
Spread the batter onto the baking sheet in a thin, even layer (about 1/4 inch / 0.5 cm). Tap the pan lightly on the counter to remove air bubbles.
Bake for 8 to 12 minutes, until the cake is lightly golden and firm to the touch. Do not over-brown.
While baking, cut the guava paste into pieces and place in a small saucepan with 2 tablespoons of water or juice. Heat over low heat, stirring, until it becomes a smooth paste. If too thick, add more water gradually.
Remove the pan from the oven and let cool for 1 minute. Using the parchment paper, roll the warm cake still on the paper (this helps form the roll without breaking). Let the rolled cake rest for 5 minutes.
Carefully unroll, spread a thin layer of melted guava paste over the entire surface. Roll up again tightly, forming the bolo de rolo.
Refrigerate for at least 30 minutes to set. Before serving, dust with powdered sugar if desired. Cut thin slices to reveal the layers.

Ingredient Highlights

Eggs provide energy and protein.
Milk and butter make the batter softer and more flavorful.
Guava paste brings vitamin C and a sweet, fruity flavor.
Flour gives structure to the cake.
Vanilla enhances the aroma and makes the cake even more delicious.

Yield: About 8 to 10 slices (1 medium cake). Great for parties, afternoon tea, dessert after lunch, or entertaining friends.

Conclusion

If you enjoyed this irresistibly soft Bolo de Rolo, follow us for more easy and flavorful recipes. We have other practical and delicious options, such as the creamy cornmeal cake that melts in your mouth and the super fluffy carrot cake.

Try serving the Bolo de Rolo with other options that pair well. Here are five suggestions to complement your snack: