Growing up, Christmas was always a time for baking and family gatherings, and our kitchen turned into a flurry of flour, sugar, and love. One of my fondest memories is rolling up a colorful cake to surprise my family during the holidays. This delightful Christmas Raspberry Cake Roll became a staple at our festive dinners, showcasing bright flavors and a beautiful presentation that never failed to impress. The first bite into the soft sponge cake with the burst of raspberry filling takes me back to those blissful holiday moments.
This lovely dessert is not just visually appealing; it’s absolutely delicious, combining seasonal raspberries with a creamy filling, perfect for your holiday celebrations. With rich flavors and a touch of elegance, this cake roll is the ideal way to impress your guests and create lasting memories around the table.
Why You’ll Love This Recipe
Christmas Raspberry Cake Roll is bursting with fresh, fruity flavors and rich creaminess. It’s a showstopper that looks fancy but is surprisingly simple to make. The combination of vanilla sponge, raspberry jam, and cream cheese filling creates a delightful treat that’ll leave everyone wanting more. Plus, it’s a perfect summer dessert as raspberries are in season, adding a bright pop to your Christmas table.
How to Make Christmas Raspberry Cake Roll
Ingredients
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
- 10 oz (300g) raspberries (fresh or frozen)
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 9 oz (250g) cream cheese (room temperature)
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream (chilled)
- 9 oz (250g) fresh raspberries
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- Pinch of salt
- Fresh raspberries, star anise, fresh rosemary, and powdered sugar for decoration
Directions
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Prepare the Vanilla Sponge Cake: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the eggs and sugar until pale. Add vanilla and vegetable oil. Slowly combine with dry ingredients until smooth. Pour the batter onto the baking sheet and spread evenly. Bake for 12-15 minutes until golden.
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Prepare the Raspberry Jam: In a saucepan, combine the 10 oz raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the raspberries break down into a thick jam consistency. Let it cool.
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Prepare the Cream Cheese Filling: In a bowl, mix room temperature cream cheese, powdered sugar, and 1 tsp vanilla until smooth.
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Prepare the Whipped White Chocolate Ganache: Melt white chocolate with 1/4 cup whipping cream and a pinch of salt until smooth. Let it cool slightly, then beat until fluffy.
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Assemble the Cake Roll: Once the sponge is cool, spread the cream cheese filling over the cake, followed by a layer of raspberry jam. Carefully roll the cake from the short side. Wrap it in plastic wrap and chill in the fridge for about an hour.
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Top with Whipped Ganache: After chilling, cover the cake roll with whipped white chocolate ganache, decorate with fresh raspberries, star anise, rosemary, and a dusting of powdered sugar.
Tips to Make Christmas Raspberry Cake Roll
- Make sure to let the cake cool completely before rolling to prevent it from breaking.
- For added flavor, you can mix a splash of vanilla extract in the raspberry jam.
- If your kitchen is warm, chill the cake before slicing to maintain its shape.
How to Serve Christmas Raspberry Cake Roll
Slice the cake roll into pieces and serve on a festive platter. Pair it with a dollop of whipped cream or some extra raspberry sauce for a delightful presentation.
How to Store Christmas Raspberry Cake Roll
Keep any leftover cake roll tightly covered in the fridge for up to 3 days. You can also freeze it for up to a month; just wrap it well in plastic wrap before storing.
Variation
For a twist, try using strawberries or blueberries instead of raspberries, or add a layer of lemon curd for a tangy surprise.
FAQs About Christmas Raspberry Cake Roll
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Can I make this cake roll ahead of time?
Yes! You can make the cake roll a day in advance and store it in the fridge until you’re ready to serve. -
What can I substitute for cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese for a different flavor. -
Can I use frozen raspberries?
Absolutely! Just make sure to thaw and drain them well before using in the jam. -
Is this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free baking blend. Adjust baking times as needed.
Christmas Raspberry Cake Roll
A delightful and visually appealing Christmas Raspberry Cake Roll that combines seasonal raspberries with a creamy filling, perfect for holiday celebrations.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
- 10 oz (300g) raspberries (fresh or frozen)
- 1/4 cup (50g) sugar (for raspberry jam)
- 1 tbsp (15ml) lemon juice
- 9 oz (250g) cream cheese (room temperature)
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract (for filling)
- 1 cup (240g) whipping cream (chilled)
- 9 oz (250g) fresh raspberries (for decoration)
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream (for ganache)
- Pinch of salt
- Fresh raspberries, star anise, fresh rosemary, and powdered sugar for decoration
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until pale, then add vanilla and vegetable oil. Slowly combine with dry ingredients until smooth.
- Pour the batter onto the baking sheet and spread evenly. Bake for 12-15 minutes until golden.
- For the raspberry jam, in a saucepan, combine 10 oz raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the raspberries break down into a thick jam consistency. Let it cool.
- For the cream cheese filling, mix room temperature cream cheese, powdered sugar, and 1 tsp vanilla until smooth.
- For the whipped white chocolate ganache, melt white chocolate with 1/4 cup whipping cream and a pinch of salt until smooth. Let it cool slightly, then beat until fluffy.
- Once the sponge is cool, spread the cream cheese filling over the cake, followed by a layer of raspberry jam. Carefully roll the cake from the short side. Wrap it in plastic wrap and chill in the fridge for about an hour.
- After chilling, cover the cake roll with whipped white chocolate ganache, decorate with fresh raspberries, star anise, rosemary, and a dusting of powdered sugar.
Notes
Make sure to let the cake cool completely before rolling to prevent it from breaking. You can mix in a splash of vanilla extract in the raspberry jam for added flavor.
