A Christmas raspberry cake roll is a festive and elegant dessert that’s as delightful to make as it is to eat. This light and fluffy sponge cake is rolled with a creamy raspberry filling, creating a beautiful swirl that’s perfect for holiday gatherings. Topped with powdered sugar, whipped cream, or festive decorations, it’s sure to impress your guests.
Why You’ll Love This Recipe
- A stunning dessert that looks like it came from a bakery.
- Combines a soft sponge cake with a tangy raspberry filling.
- Perfect for holiday parties, family dinners, or gifting.
- Easy to customize with different fillings and decorations.
- A fun baking project that’s worth the effort!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sponge Cake
- All-purpose flour
- Baking powder
- Salt
- Eggs (room temperature)
- Granulated sugar
- Vanilla extract
- Powdered sugar (for rolling)
Raspberry Filling
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Heavy whipping cream
- Powdered sugar
- Cream cheese (softened)
Optional Decorations
- Powdered sugar
- Fresh raspberries
- Whipped cream
- Holiday sprinkles or edible glitter
Directions
Make the Sponge Cake
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper and grease lightly.
- Whisk Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed until pale and thick (about 5 minutes). Add the vanilla extract and mix.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the egg mixture until just combined.
- Spread and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Immediately after baking, invert the cake onto the towel, remove the parchment paper, and roll the cake tightly with the towel. Let it cool completely.
Make the Raspberry Filling
- Cook the Raspberries: In a saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and thicken slightly. Strain through a fine mesh sieve to remove seeds and let cool.
- Prepare the Cream: In a bowl, beat the cream cheese, powdered sugar, and cooled raspberry puree until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the raspberry mixture.
Assemble the Cake Roll
- Unroll the Cake: Carefully unroll the cooled cake. Spread the raspberry filling evenly over the surface, leaving a small border around the edges.
- Roll Again: Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
Decorate and Serve
- Decorate: Dust with powdered sugar, pipe whipped cream on top, and garnish with fresh raspberries or holiday decorations.
- Chill: Refrigerate for at least 1 hour before slicing to ensure clean cuts.
Servings and Timing
- Servings: Makes about 10 slices
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 42 minutes
Variations
- Chocolate Raspberry Roll: Add cocoa powder to the sponge cake for a chocolatey twist.
- Lemon Raspberry Roll: Add lemon zest to the sponge cake and filling for a bright, citrusy flavor.
- Nutty Twist: Sprinkle finely chopped almonds or hazelnuts on the filling before rolling.
- Gluten-Free: Use a gluten-free flour blend for the cake.
- Berry Medley: Replace raspberries with a mix of berries like strawberries, blueberries, or blackberries.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the fully assembled cake roll tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best served chilled or at room temperature and does not require reheating.
FAQs
Why did my cake crack while rolling?
Cracking can occur if the cake cools before rolling. Roll it immediately after baking while it’s still warm and pliable.
Can I use raspberry jam instead of fresh raspberries?
Yes, raspberry jam can be used for the filling to save time. Simply mix it with whipped cream or cream cheese for a creamy texture.
How do I ensure a clean roll?
Spread the filling evenly and roll the cake tightly, using gentle but firm pressure.
Can I make this cake roll ahead of time?
Yes, the cake roll can be made a day in advance and stored in the refrigerator until ready to serve.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling the cake.
Can I skip the cream cheese in the filling?
Yes, you can use just whipped cream and raspberry puree for a lighter filling.
What if I don’t have a jelly roll pan?
Use a similar-sized baking sheet with raised edges. Ensure the batter is spread evenly to avoid uneven baking.
Can I double the recipe?
Yes, double the ingredients and bake in two pans for multiple cake rolls.
How do I achieve a smooth surface on the roll?
Dust the cake with powdered sugar or cover imperfections with whipped cream or decorations.
Are there alternative decorations?
Yes, drizzle with melted chocolate, sprinkle with edible glitter, or use holiday-themed sprinkles for a festive touch.
Conclusion
This Christmas raspberry cake roll is the perfect blend of light sponge cake, tangy raspberry filling, and festive charm. Whether you’re hosting a holiday dinner or looking for a beautiful dessert to share, this cake roll is sure to impress. Try it this season and enjoy the delicious combination of flavors and textures in every slice!
PrintChristmas Raspberry Cake Roll
This festive cake roll features a light and fluffy sponge cake filled with raspberry jam and whipped cream, then rolled into a stunning dessert perfect for holiday celebrations.
- Prep Time: 30 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature, separated)
- 1/2 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4 tsp salt
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup raspberry jam (seedless, if preferred)
For Garnish (Optional):
- Powdered sugar for dusting
- Fresh raspberries
- Mint leaves or edible decorations
Instructions
Prepare the Sponge Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment.
- Beat the Egg Yolks:
- In a large bowl, beat the egg yolks and 1/4 cup of granulated sugar until thick, pale, and doubled in volume (about 3 minutes). Add the vanilla extract and mix.
- Beat the Egg Whites:
- In a separate clean bowl, whisk the egg whites and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
- Combine the Mixtures:
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Add Dry Ingredients:
- Sift the flour and cornstarch together over the egg mixture and gently fold until just combined.
- Bake the Cake:
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
- Roll the Cake:
- Dust a clean kitchen towel with powdered sugar. While the cake is still warm, turn it out onto the towel, peel off the parchment paper, and roll the cake gently from the short side with the towel. Let it cool completely in the rolled shape.
Prepare the Filling:
- Whip the Cream:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake Roll:
- Unroll the Cake:
- Carefully unroll the cooled cake. Spread a thin, even layer of raspberry jam over the cake, followed by the whipped cream, leaving a 1/2-inch border around the edges.
- Roll the Cake:
- Gently re-roll the cake without the towel, being careful not to squeeze out the filling. Place seam-side down on a serving platter.
Garnish and Serve:
- Decorate:
- Dust with powdered sugar and garnish with fresh raspberries, mint leaves, or festive decorations. Refrigerate for 1 hour before slicing and serving.
Notes
- Store the cake in the refrigerator for up to 3 days.
- Use a serrated knife to cut clean slices without squishing the roll.
- Substitute raspberry jam with other flavors, like strawberry or apricot, for variety.