If you’re looking for a show-stopping dessert that captures the festive spirit in every bite, this Christmas Raspberry Cake Roll Recipe is the perfect choice. Imagine a light, fluffy cake rolled around a luscious, tangy raspberry filling, then crowned with heavenly whipped cream—it’s a celebration wrapped in a swirl. The blend of delicate cake, vibrant raspberry, and creamy topping not only dazzles the eye but also delights the palate, making it a beloved favorite for holiday gatherings or any special occasion.
Ingredients You’ll Need
This Christmas Raspberry Cake Roll Recipe relies on simple, pantry-friendly ingredients that come together beautifully. Each component plays a crucial role, from the fluffy eggs that give the cake its lightness to the fresh raspberries that pack a punch of flavor and color.
- 3 large eggs: Provide structure and a tender crumb to the cake.
- ¾ cup granulated sugar: Adds sweetness and helps with the cake’s lightness when whipped with eggs.
- 1 tsp vanilla extract: Delivers a warm and aromatic base flavor.
- 1 cup all-purpose flour: Forms the cake’s soft and tender body.
- 1 tsp baking powder: Helps the cake rise evenly and stay airy.
- ½ tsp ground cinnamon: Introduces a cozy hint of spice that complements the raspberries beautifully.
- ¼ tsp salt: Balances flavors and enhances sweetness.
- ¼ cup milk: Adds moisture and richness to the batter.
- ¼ cup unsalted butter, melted: Gives the cake a luscious texture and subtle richness.
- Powdered sugar: For dusting and a touch of sweetness on top.
- 1 cup fresh or frozen raspberries: The star of the filling, providing fresh tartness and vivid color.
- ½ cup granulated sugar: Sweetens the raspberry filling.
- 1 tsp lemon juice: Enhances the raspberry flavor with a bit of brightness.
- 1 tbsp cornstarch mixed with 2 tbsp cold water: Thickens the raspberry filling for a perfect spread.
- 1 tsp vanilla extract: Enriches the filling with a subtle warmth.
- 1 cup heavy whipping cream: Whipped to create a light, fluffy topping.
- 2 tbsp powdered sugar: Sweetens the whipped cream without overpowering.
- 1 tsp vanilla extract: Adds depth to the whipped cream.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 375°F (190°C). It’s important to have the oven fully heated before baking so your cake bakes evenly and rises beautifully. Grease your jelly roll pan thoroughly and line it with parchment paper to ensure your delicate cake doesn’t stick.
Step 2: Make the Cake Batter
In a large mixing bowl, beat the eggs and granulated sugar until the mixture becomes light and fluffy—about five minutes of good whipping. This step is where the magic starts, as incorporating air here means a wonderfully airy cake. Add the vanilla extract, then sift together the flour, baking powder, cinnamon, and salt in a separate bowl. Gently fold these dry ingredients into your egg mixture to keep that fluffy texture intact. Finally, stir in the milk and melted butter until smooth and well combined.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the top so it bakes uniform. Pop it into the oven for 10 to 12 minutes, or until a toothpick comes out clean. Right out of the oven, invert the cake onto a powdered sugar-dusted kitchen towel—this step is key to preventing cracks later. Peel off the parchment paper and roll the cake up with the towel while still warm. Let it rest completely rolled up so it retains that shape beautifully.
Step 4: Make the Raspberry Filling
While your cake cools, prepare the filling by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries soften and the mixture bubbles, releasing those vibrant juices. Stir in the cornstarch slurry and cook until thickened to a luscious jam-like texture. Take off the heat and mix in the vanilla extract, then let it cool. This filling is the perfect sweet-tart complement wrapped inside your cake.
Step 5: Make the Whipped Cream
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form—a dreamy cloud of sweetness ready to crown your cake. This whipped cream will add lightness, contrast, and a beautifully creamy finish.
Step 6: Assemble the Cake
Once cooled, carefully unroll the cake. Spread the raspberry filling in an even layer all over the surface, then gently roll it back up, taking care not to crack your delicate cake shell.
Step 7: Chill
Transfer the rolled cake to a platter and refrigerate for at least an hour. This chilling time allows the flavors to meld together and the filling to set just right, making your slice perfectly neat and delicious.
Step 8: Serve
Right before serving, top the cake roll with freshly whipped cream and adorn with a scattering of fresh raspberries or a dusting of powdered sugar for that classic festive look and extra burst of flavor.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
The Christmas Raspberry Cake Roll Recipe gets an extra festive flair with simple garnishes. Fresh raspberries add juiciness and vivid color that echo the filling inside, while a dusting of powdered sugar mimics a snowy winter scene. If you want to be a little adventurous, a sprig of fresh mint or a drizzle of white chocolate can make your presentation truly wow-worthy.
Side Dishes
This cake roll shines on its own, but pairing it with a hot cup of spiced tea or rich mulled wine elevates the entire experience. For a lighter contrast, a scoop of vanilla ice cream or a dollop of lemon curd enhances the fruity raspberry notes and rounds out the dessert beautifully.
Creative Ways to Present
For holiday parties, slice the cake roll into thick, even rounds and arrange them like little wreaths on a decorative platter. You can pipe additional whipped cream rosettes on top of each slice, or dust edible gold glitter to add a touch of sparkle. For a truly festive table centerpiece, plate your cake roll on a wooden board surrounded by pine branches and cranberries for seasonal charm.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, store your Christmas Raspberry Cake Roll Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, keeping the cake moist and the filling perfectly balanced. This means you can enjoy the dessert without any last-minute stress.
Freezing
If you want to prepare this cake roll well in advance, freezing is a great option. Wrap the finished cake roll tightly in plastic wrap and then aluminum foil, making sure it is sealed well to avoid freezer burn. It will keep fresh for up to one month. To serve, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
Because this dessert is best served chilled, reheating is not typically recommended. However, letting frozen slices sit at room temperature for 15–20 minutes before serving will bring out the flavors beautifully without compromising texture.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work wonderfully in this Christmas Raspberry Cake Roll Recipe. Just be sure to thaw and drain any excess liquid before cooking to prevent the filling from becoming too watery.
What if my cake cracks while rolling?
Avoiding cracks starts with rolling the cake while it’s still warm, using a powdered sugar-dusted towel. If cracks do happen, don’t worry! They’re part of homemade charm and the filling and frosting will help mask any imperfections.
Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Be sure it contains xanthan gum or similar binders to maintain the cake’s structure and softness.
How far ahead can I assemble the cake roll?
You can prepare and assemble this cake roll up to one day in advance. Just keep it tightly wrapped or in an airtight container and refrigerated to preserve freshness and flavor.
Is there a way to make the filling less sweet?
Definitely! You can reduce the sugar in the raspberry filling slightly or add a bit more lemon juice for extra tartness. Taste as you cook to reach your preferred balance of sweet and tangy flavors.
Final Thoughts
This Christmas Raspberry Cake Roll Recipe is a delightful way to bring festive joy to your dessert table. With its fluffy cake, vibrant raspberry swirl, and light whipped cream topping, it offers a perfect blend of flavors and textures that everyone will adore. Once you make it, it’s bound to become a treasured holiday tradition you’ll look forward to year after year.
Print
Christmas Raspberry Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Raspberry Cake Roll is a delightful festive dessert featuring a light cinnamon-spiced sponge cake rolled with a luscious raspberry filling and topped with fluffy whipped cream. Perfect for holiday celebrations, this dessert combines sweet and tangy flavors with a soft, airy texture that melts in your mouth.
Ingredients
Cake Batter
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup milk
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting
Raspberry Filling
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper to ensure the cake does not stick.
- Make the Cake Batter: In a large mixing bowl, beat eggs and granulated sugar on high speed until light and fluffy, about 5 minutes. Stir in vanilla extract. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Mix in the milk and melted butter gently with a spatula to create a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel while still warm. Allow it to cool completely in the rolled position, which helps prevent cracking.
- Make the Raspberry Filling: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture begins to bubble. Stir the cornstarch slurry (cornstarch mixed with cold water) into the pan to thicken the filling. Cook for an additional 2-3 minutes until thickened. Remove from heat and stir in vanilla extract. Set aside to cool completely.
- Make the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid curdling.
- Assemble the Cake: When the cake is fully cooled, gently unroll it and spread the raspberry filling evenly over the surface. Roll the cake back up tightly but carefully to avoid cracking.
- Chill: Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to set and allow flavors to meld.
- Serve: Before serving, top the cake with the whipped cream and garnish with fresh raspberries or a light dusting of powdered sugar for an elegant presentation. Slice and enjoy this festive treat!
Notes
- Be sure to roll the cake while it is still warm to prevent cracks.
- Use fresh raspberries for the best flavor, but frozen works well too—just thaw and drain excess liquid.
- Chilling the cake before serving helps the roll hold its shape when sliced.
- For added flavor, you can gently fold a tablespoon of raspberry liqueur into the whipped cream.
- If you don’t have cornstarch, you can use arrowroot powder as a thickener for the raspberry filling.
