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This Brazilian classic dessert is made up of eighteen super thin cake layers, each rolled up with a sweet guava paste filling. It's a real showstopper—you'll wow your friends and family with its cool look and amazing flavor.
I whip up this cake for every big celebration ever since finding it on a trip to Brazil. The first time I brought it to a family party, people were snapping photos before anyone dared to try some.
Inviting Ingredients
For the cake batter- 45 tablespoons unsalted butter: Room temp, plus extra to grease your pans. Using the best butter you can find really brings out the richness
- 3 cups plus 1 and a half tablespoons sugar: Makes it sweet but not too much
- 9 large egg yolks: Also at room temp for that soft, rich texture
- 4 and a half cups all-purpose flour: And extra for dusting pans. Good quality flour keeps the layers delicate
- 9 large egg whites: Beaten till stiff and fluffy, these lighten up the batter nicely
- 28 ounces guava paste: Chop it up. Hunt down the best you can for real flavor
- 3/4 cup plus 1 and a half tablespoons water: For thinning out the guava paste
- 1 and a half tablespoons port wine: Optional, but gives the filling a grown-up twist
- 18 tablespoons granulated sugar: Split this for topping each layer
Step-by-Step Directions
- Get everything set up:
- Weigh and measure all your batter stuff first, set it aside. Being organized keeps things easy with this tricky cake.
- Make the filling:
- Toss guava paste, water, and if you'd like, the port into a nonstick saucepan. On medium-high, heat it up and stir till it's all melted and the mix is smooth. If lumps stick around, strain it through something fine. Take it off the heat, chill it, and break it into 9 even blobs.
- Mix the batter:
- Beat that butter in a mixer with the paddle for about 2 minutes. Dump in the sugar slowly on low, then keep mixing 3–5 minutes till it’s all smooth and creamy. Add yolks one at a time on low, scraping down the bowl to mix them well.
- Stir in the flour:
- Still on low, tip in the flour bit by bit til there are no dry pockets. Pause to scrape down the sides as needed, so it all joins up.
- Add the egg whites:
- Gently fold the whites into your mix using a spatula—don’t whip, or you’ll lose the fluff. Get your oven warmed up to 350°F.
- Bake the layers:
- Grease and flour 9 baking sheets (about 10 x 15 inches) and pour in a cup of batter for each. Use an offset spatula to spread it thin and even. Bake your first sheet for about 3.5 to 4 minutes. Don’t let it color at all.
- Get the cake out of the pan:
- Bring the sheet out and set it on a towel-covered counter. Because it’s fragile, slip a butter knife all around to loosen the edges. Shake on 2 tablespoons of sugar, lay a dish towel right over. Place a bigger empty baking sheet top-side up, sandwich it all, then flip so your cake layer drops out cleanly.
- Roll and build:
- Peel off that top baking sheet, then slip the bottom one and towel out. Smear the melted guava mix on top fast, then roll it up. Grab both nearby towel corners along the short end and gently help the cake roll. Keep lifting with the towel until it’s fully rolled up. Leave that layer wrapped in the towel for now.
- Finish up:
- Keep going—each new sheet gets filled with guava, then you roll your log into the next fresh layer. If you see cracks, pinch them together while it’s warm and add more sugar on top. Trim off both ends to make it neat and tidy.
Guava paste is really the secret here. Its pink color and wild tropical flavor take a simple rolled cake into the “can’t stop eating” zone. When I was in Recife, I found shops that only sold this cake—it’s just that popular.
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Storage
This rolled guava treat chills well in your fridge for around a week. Wrap it up tight with parchment or plastic so it stays fresh. For room temp, use it up within three days. Long-term? Slice it up before freezing and you can grab a piece whenever, for up to a month.
Swaps and Tweaks
No guava paste? Nutella or dulce de leche totally swap in for a tasty spin. Dulce de leche gives a caramel vibe that fits great too. You can even try other fruit pastes like quince or apricot. Wanna lighten it up? Sub in some cream cheese for part of the butter—it’ll be moist but not so heavy.
Serving Suggestions
Traditionally, this one gets sliced super thin and paired with strong Brazilian coffee. For a fancy look, fan the pieces out on a platter, add a few sprigs of mint or some fresh berries. Or, if you want it heartier, top each slice with a spoonful of slightly sweet whipped cream and fresh bits of tropical fruit like mango or pineapple.
Cultural Background
Bolo de Rolo means a ton to folks in Brazil. It’s been listed as a cultural icon in Pernambuco since 2008. The cake got here from Portuguese baking brought north, switched up with local guava. Some have twenty layers or more, but the number can change from baker to baker. You’ll see it everywhere during holidays, birthdays, and weddings in Brazil.
Frequently Asked Questions
- → What’s Bolo de Rolo?
Bolo de Rolo is a layered rolled cake from Brazil, made with thin sheets of batter and sweet guava paste in between.
- → How’s the texture of this cake?
This cake has a soft, delicate feel from its thinly stacked layers and smooth rolling process.
- → Can guava paste be swapped out?
Absolutely! You can use Nutella or dulce de leche for different flavors.
- → How do I store Bolo de Rolo?
Store it in the fridge for seven days, at room temperature for three, or freeze it for up to a month.
- → What goes well with it?
It’s great with vanilla or coconut ice cream, or paired with a slice of Edam cheese.