If you’re searching for a dessert that combines elegance with a burst of fruity sweetness, look no further than this Raspberry White Chocolate Cake Roll Recipe. This delightful cake roll offers a tender, spongy base wrapped around a luscious white chocolate cream cheese filling with the bright, tangy surprise of raspberry jam. Perfect for any occasion where you want to impress with minimal fuss, this dessert is as visually stunning as it is delicious, making it an instant favorite at gatherings or cozy nights in.
Ingredients You’ll Need
The magic of this Raspberry White Chocolate Cake Roll Recipe lies in its simplicity. Each ingredient plays a crucial role in building the perfect balance of light, fluffy cake and rich, creamy filling that melts in your mouth.
- 3/4 cup all-purpose flour: The foundation that gives the cake its soft structure without being dense.
- 1 tsp baking powder: Helps the cake rise just right for that classic sponginess.
- 1/4 tsp salt: Enhances the flavors and balances the sweetness.
- 4 large eggs: Provide richness and help trap air for a light texture.
- 3/4 cup granulated sugar: Sweetens the cake and gives it a tender crumb.
- 1 tsp vanilla extract: Adds warm, comforting aroma and depth.
- 1/4 cup whole milk: Keeps the batter moist and silky.
- Powdered sugar for dusting: Adds a delicate, snowy finish and prevents stickiness when rolling.
- 1/2 cup seedless raspberry jam: Bursts with fruity tartness that contrasts beautifully with the sweet cream filling.
- 4 oz cream cheese (softened): Creates a smooth, tangy base for the filling.
- 1/4 cup powdered sugar: Sweetens the filling finely without graininess.
- 1/2 tsp vanilla extract: Enhances the filling’s flavor while complementing the cake.
- 1/2 cup heavy cream: Whipped for airy lightness in the filling.
- 1/2 cup white chocolate chips: Melted and cooled to create a creamy, indulgent swirl inside.
How to Make Raspberry White Chocolate Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, greased lightly. Combining the dry ingredients—flour, baking powder, and salt—in one bowl ensures even rising and flavor distribution. Meanwhile, beat the eggs and granulated sugar on high speed until the mixture becomes thick, pale, and almost fluffy, which traps air to give this cake its signature light texture. Gently stir in vanilla and milk, then carefully fold in the dry ingredients. Pour the batter evenly into your pan, smoothing it into all corners for a uniform rise.
Step 2: Bake and Roll the Cake
Pop the batter into the oven and bake for 10 to 12 minutes—a timeframe that may seem short but is essential to maintain a soft yet sturdy sponge. While baking, dust a clean kitchen towel generously with powdered sugar to prevent sticking when you roll the still-warm cake. As soon as it’s out of the oven, invert the cake onto your prepared towel, peel away the parchment, and gently roll it from the short edge. This quick rolling while warm sets the cake into shape and prevents cracking later. Let the cake cool completely in its rolled form—a crucial step for easy filling later.
Step 3: Prepare the White Chocolate Filling
While the cake cools, beat softened cream cheese with powdered sugar and vanilla until creamy and smooth without lumps. In a separate bowl, whip the heavy cream until you achieve stiff, billowy peaks. Carefully fold the whipped cream into the cream cheese mixture, then gently incorporate the melted white chocolate. The cool, silky white chocolate intertwines beautifully with the light cream, making the filling irresistibly luscious.
Step 4: Assemble the Cake Roll
Unroll your cooled cake gently to avoid cracking. Spread a thin, even layer of seedless raspberry jam across the surface for that vibrant tang. Next, spread a generous layer of the white chocolate cream filling on top of the jam. Take your time here to ensure every bite is balanced with fruit and cream. Re-roll the cake tightly but gently, without the towel, to avoid damaging its delicate texture. Place seam-side down on a serving platter and finish with a dusting of powdered sugar to add a touch of elegance.
How to Serve Raspberry White Chocolate Cake Roll Recipe
Garnishes
Enhance your Raspberry White Chocolate Cake Roll Recipe by garnishing with fresh raspberries scattered on top or along the side for an extra pop of color and freshness. A drizzle of melted white chocolate or a light dusting of cocoa powder adds visual interest and complements the flavors beautifully. For a festive touch, sprinkle with edible rose petals or finely chopped pistachios to create a stunning presentation that will wow your guests.
Side Dishes
This cake roll pairs wonderfully with a scoop of rich vanilla ice cream or a dollop of freshly whipped cream that echoes the filling’s lightness. If you want to keep the fruity vibe going, serve alongside a fresh berry salad tossed with a hint of mint. A cup of hot herbal tea or a crisp glass of champagne can also elevate this dessert into a full-on celebration.
Creative Ways to Present
For a charming dessert platter, slice the cake roll into even portions and fan out the slices like petals on a plate, decorating with raspberry coulis drizzles and white chocolate shavings. You can also cut mini roll slices and serve them as petite, elegant bite-size treats at afternoon tea or parties. Another fun idea is to pipe whipped cream rosettes on each slice and top with a single raspberry to create a tempting individual serving.
Make Ahead and Storage
Storing Leftovers
You’ll be happy to know that the Raspberry White Chocolate Cake Roll Recipe keeps beautifully in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other fridge odors. It should remain fresh for up to 3 days, making it perfect for preparing ahead of time.
Freezing
If you want to freeze this cake roll, slice it first or freeze whole wrapped carefully in plastic wrap and then in foil to protect it from freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Freezing may slightly soften the texture of the cream filling but the flavors are wonderfully preserved for up to a month.
Reheating
Since this is a delicate cake roll featuring cream and chocolate, reheating is generally not recommended as it can compromise texture. Instead, allow the refrigerated or thawed cake to come to room temperature before serving to bring out the best flavors and softness without any risk of melting or sogginess.
FAQs
Can I use fresh raspberries instead of jam in the Raspberry White Chocolate Cake Roll Recipe?
Absolutely! Fresh raspberry puree or lightly mashed fresh raspberries can be used for a brighter, more natural tartness. Just be sure to strain the puree to avoid excess moisture, which might make the cake soggy.
What type of white chocolate is best for melting in this recipe?
Use good quality white chocolate chips or baking bars with a high cocoa butter content for smooth melting and rich flavor. Avoid cheap white chocolate as it may have fillers that can affect texture.
How thin should I spread the raspberry jam and cream filling?
Spread a thin, even layer to keep the roll from becoming too heavy or difficult to roll. The goal is a balanced bite of fruit, cake, and cream without overpowering any element.
Can I make the Raspberry White Chocolate Cake Roll Recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour to maintain texture. Just ensure your baking powder is gluten-free as well.
What is the best way to slice this cake roll cleanly?
After chilling the cake for at least an hour, use a sharp serrated knife and cut slowly with a gentle sawing motion. Wiping the knife blade between slices helps keep edges neat and prevents filling from smooshing out.
Final Thoughts
This Raspberry White Chocolate Cake Roll Recipe is one of those special treats that never fails to impress and delight. It’s the perfect harmony of light sponge, tangy raspberry, and creamy white chocolate that feels indulgent yet approachable. Whether you’re treating yourself or entertaining loved ones, it’s sure to become a beloved classic. Trust me, once you try this cake roll, it will be a dessert you’ll crave again and again!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry White Chocolate Cake Roll is a delightful American dessert featuring a light, fluffy cake rolled with tangy raspberry jam and a creamy white chocolate and cream cheese filling. Perfect for holidays or special occasions, it’s dusted with powdered sugar for an elegant finish.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- Powdered sugar for dusting
- 1/2 cup seedless raspberry jam
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup white chocolate chips, melted and slightly cooled
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Make the Cake Batter: In a large bowl, use a mixer to beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is thick and pale. Gently mix in the vanilla extract and whole milk. Carefully fold in the dry ingredients just until combined to avoid overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes, or until the cake springs back lightly when touched. While baking, prepare a clean kitchen towel dusted generously with powdered sugar.
- Roll the Cake: Immediately after baking, invert the warm cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end to form a spiral. Allow the rolled cake to cool completely to set its shape.
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and melted white chocolate into the cream cheese mixture until fully blended and creamy.
- Assemble the Cake Roll: Unroll the cooled cake carefully. Spread a thin, even layer of raspberry jam over the surface, followed by the white chocolate cream cheese filling. Re-roll the cake tightly without the towel, and place it seam-side down on a serving platter.
- Final Touch: Dust the assembled cake roll with additional powdered sugar before slicing and serving. For cleaner slices, chill the cake for at least 1 hour.
Notes
- For easier slicing, chill the rolled cake for at least 1 hour before serving.
- Substitute raspberry jam with fresh raspberry puree for a tangier flavor.
