Christmas Raspberry Cake Roll Recipe
When it comes to elegant holiday desserts that steal the show, the Christmas Raspberry Cake Roll truly delivers in both looks and flavor. This festive treat features a feather-light sponge cake wrapped around a dreamy raspberry and whipped cream filling, all finished with a silky white chocolate glaze. Each slice boasts a swirl of fruity color, making it an absolute standout at any Christmas table. If you’re looking for an easy yet showstopping dessert to surprise loved ones, this one’s bound to win raves.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, balancing beautiful flavor and texture in each bite. Nothing here is fancy or complicated—just thoughtfully chosen basics that work holiday magic together!
- All-purpose flour: Builds the light, tender structure of the sponge cake without weighing it down.
- Baking powder: Guarantees a fluffy rise for that perfect rollable cake texture.
- Salt: Brightens all the flavors and keeps the sweetness in check.
- Large eggs: Whipped for airiness, eggs create the cake’s signature springy bite and golden hue.
- Granulated sugar: Sweetens the cake and helps stabilize the egg foam for a delicate crumb.
- Vanilla extract: Adds warm, subtle notes that lift both the cake and cream filling.
- Milk: Keeps the cake moist—just a splash makes a difference!
- Powdered sugar (for dusting): Prevents the cake from sticking and doubles as a snowy finish.
- Raspberry jam (seedless preferred): Delivers punchy, festive flavor and gorgeous color in the swirl.
- Heavy whipping cream: Whips up to cloud-like peaks for an irresistibly light filling and dreamy glaze.
- Powdered sugar (for filling): Sweetens the cream without graininess—essential for that melt-in-your-mouth texture.
- White chocolate chips: Melt easily into a luxurious glaze to top everything off in style.
- Fresh raspberries and mint leaves (optional): Offer a stunning, natural garnish that takes your presentation to a new level.
How to Make Christmas Raspberry Cake Roll
Step 1: Prepare the Pan and Oven
First, preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Give it a light greasing to make sure your Christmas Raspberry Cake Roll releases smoothly later. This step sets you up for rolling success and a flawless cake surface.
Step 2: Mix the Dry and Wet Ingredients
In one bowl, whisk together the flour, baking powder, and salt—this helps keep the leavening even throughout your cake. In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar on high for 4 to 5 minutes. You’re looking for a thick, pale, almost mousse-like mixture—this is what creates the cake’s signature light texture. Gently stir in the vanilla and milk, then sprinkle your flour mix in, folding gently just until smooth. Overmixing is the enemy of a soft cake roll!
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly right into the corners. Bake for 10 to 12 minutes, or until the cake springs back when lightly pressed. It should be just set with a delicate golden color—don’t let it overbake or the roll will crack.
Step 4: Roll the Warm Cake
Lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is done, carefully flip it out onto the towel. Immediately peel off the parchment, then (while still warm!) roll up the cake and towel together from the short end. This clever trick “teaches” your cake to roll without splitting. Let it cool completely, seam side down.
Step 5: Make the Filling
While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl. Whip until you see stiff peaks—the cream should be lofty but still smooth and spreadable. This filling is classic for a reason; it’s light, gently sweet, and a perfect complement to tangy raspberry jam.
Step 6: Fill the Cake with Raspberries and Cream
When the cake is cool, carefully unroll it—don’t worry if the edges curl up a bit. Spread a thin, even layer of raspberry jam from edge to edge, followed by a generous swath of whipped cream. Starting from the same end as before, gently re-roll the cake (without the towel) into a neat spiral. The visual swirl inside is pure holiday wow!
Step 7: Add the White Chocolate Glaze
To make the silky topping, heat the heavy cream until just steaming, then pour over the white chocolate chips in a bowl. Wait a minute or two for melting magic, then stir until completely smooth. Drizzle this luscious glaze back and forth over your cake roll, letting it gently cascade down the sides. Pop the whole cake in the fridge to chill and set the glaze.
Step 8: Garnish and Serve
Right before serving, add a flourish of fresh raspberries and mint leaves for a burst of color and freshness. Slice, reveal that stunning swirl, and prepare for applause—your Christmas Raspberry Cake Roll is ready for its grand debut!
How to Serve Christmas Raspberry Cake Roll
Garnishes
Give your cake a festive finish by scattering fresh raspberries and a few mint leaves across the top. The bright red and green bring a classic Christmas touch, while the fresh flavors echo the filling. A light dusting of powdered sugar also creates a beautiful, snowy effect that’s pure holiday magic.
Side Dishes
Since the Christmas Raspberry Cake Roll is already light and fruity, it pairs beautifully with coffee, hot cocoa, or a sparkling dessert wine. If you’re looking to round out a dessert spread, fresh citrus sections or a platter of holiday cookies keep things festive without overwhelming the senses.
Creative Ways to Present
For a truly showstopping centerpiece, slice the cake and fan out the pieces on a long platter interspersed with extra berries and mint. Individual slices can also be plated with a swoosh of extra raspberry jam or a swirl of whipped cream. If you’re serving a crowd, try arranging slices upright in a circular pattern—it makes for a gorgeous, flower-like display!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Christmas Raspberry Cake Roll snugly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh for up to 3 days, and the flavors often meld and deepen even more overnight—perfect for those magical “day-after” lunches!
Freezing
You can absolutely freeze your finished Christmas Raspberry Cake Roll. Just wrap it tightly in plastic, then foil, and store it flat in the freezer for up to 2 months. Let it thaw overnight in the fridge before glazing and garnishing for the best texture and taste.
Reheating
This cake is best served cold or at cool room temperature, so no need to reheat. If it’s been chilled overnight, just let it sit out for 10-15 minutes before slicing to allow the flavors and textures to shine.
FAQs
Can I use a different type Dessert
Absolutely! While raspberry brings a classic, festive touch, feel free to use cranberry, strawberry, or a mixed berry jam. Each variation adds its own twist, but the Christmas Raspberry Cake Roll is especially loved for raspberry’s balance of sweet and tart.
What if I don’t have a jelly roll pan?
No worries! You can use a rimmed baking sheet that’s closest in size (10×15 inches is ideal). Just make sure your cake is evenly thin—too thick, and it won’t roll; too thin, and it may be delicate to handle.
Can I make the Christmas Raspberry Cake Roll gluten-free?
Yes! Substitute a trusted all-purpose gluten-free flour blend and check that your baking powder is gluten-free. The results should be nearly identical in taste and texture, so everyone can enjoy a slice.
How do I keep the cake from cracking when rolling?
Rolling the cake up while it’s still warm is crucial! The gentle heat makes the sponge pliable. Also, don’t overbake—watch closely for doneness, and don’t skip the powdered sugar dusting on the towel.
Can I prepare the cake roll a day in advance?
Definitely! In fact, assembling the Christmas Raspberry Cake Roll a few hours or a day ahead gives the flavors time to develop. Just wait to garnish until shortly before serving for the freshest look.
Final Thoughts
If you’re after holiday magic in dessert form, I can’t recommend the Christmas Raspberry Cake Roll enough. It’s a showpiece, a conversation starter, and—most importantly—delicious. Treat yourself and your loved ones to a festive baking adventure this year. Everyone will remember that beautiful swirl long after the last slice disappears!
Print
Christmas Raspberry Cake Roll Recipe
- Total Time: 1 hour (including cooling and decorating)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and whipped cream, all rolled up and topped with a luscious white chocolate glaze. Perfect for holiday gatherings!
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- powdered sugar for dusting
Filling:
- 3/4 cup raspberry jam (seedless preferred)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Whisk flour, baking powder, and salt. Beat eggs and sugar, add vanilla and milk, fold in flour. Bake for 10–12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, turn out the cake, peel off parchment, and roll it up. Let it cool.
- Make the filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll the cake, spread jam, add whipped cream, re-roll gently.
- Prepare the glaze: Heat cream, pour over white chocolate chips, stir until smooth. Drizzle over the cake roll, chill until set.
Notes
- This cake is festive, fruity, and light—perfect for holiday gatherings.
- You can swap raspberry jam with cranberry jam or a mix of berries for variation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
