If you’re dreaming of a dessert that’s as stunning as it is delicious, this Raspberry White Chocolate Cake Roll Recipe is your new best friend. Imagine a soft, tender sponge cake rolled with luscious raspberry jam, fresh raspberries, and a dreamy whipped white chocolate filling. It’s a symphony of tart and sweet balanced by the melt-in-your-mouth texture of white chocolate, all wrapped into a delightful spiral that’s sure to wow anyone lucky enough to have a slice. Whether you’re baking for a special occasion or simply because you deserve a treat, this cake roll brings joy in every bite.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward yet critical, coming together to create the perfect harmony of flavor, texture, and color in your Raspberry White Chocolate Cake Roll Recipe. From the tender sponge to the rich filling, every element plays an essential role.
- All-purpose flour (3/4 cup): Provides structure for a light, tender cake base that rolls easily without cracking.
- Baking powder (1 teaspoon): Helps give the sponge a delicate rise and soft crumb.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Large eggs (4): Whipped to create volume and give the cake its airy texture.
- Granulated sugar (3/4 cup): Sweetens the batter and helps achieve a golden crust.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant depth of flavor.
- Milk (2 tablespoons): Keeps the batter smooth and light for an ideal consistency.
- Powdered sugar: For dusting and adding a pretty finish that’s lightly sweet.
- Raspberry jam or preserves (1/2 cup): Introduces vibrant fruity tanginess and moisture inside the roll.
- Fresh raspberries (1/2 cup): Offers bursts of juicy freshness and a lovely textural contrast.
- Heavy cream (3/4 cup): Whipped into fluffy perfection to create the luscious white chocolate filling.
- White chocolate (4 oz, chopped): The star ingredient that makes the filling irresistibly creamy and subtly sweet.
- Almond extract (1/4 teaspoon, optional): Adds a hint of nutty warmth to elevate the whipped filling even further.
How to Make Raspberry White Chocolate Cake Roll Recipe
Step 1: Preparing the Sponge Cake
Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased to ensure the cake won’t stick. In a medium bowl, whisk together the flour, baking powder, and salt – these dry ingredients will give that perfect structure to the sponge. Then, in a large bowl, beat the eggs on high speed for 4 to 5 minutes until they’re thick, pale, and fluffy. Gradually add the granulated sugar while continuing to beat, infusing the batter with sweetness and creating a beautiful volume. Stir in the vanilla extract and milk, and carefully fold in the dry ingredients just until combined to keep the batter light and airy.
Step 2: Baking the Cake
Spread your batter evenly into the prepared pan and slide it into the oven. After about 10 to 12 minutes, test the cake by lightly pressing the surface; it should spring back gently when touched, signaling it’s perfectly baked. Be sure not to overbake, as the sponge needs to remain flexible enough to roll without cracking.
Step 3: Rolling the Cake
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, carefully turn it out onto the towel and peel off the parchment paper. Starting at the short end, roll the cake up within the towel, twisting the towel slightly as you go. This step “trains” the sponge to hold its shape and cool without drying.
Step 4: Making the Filling
Heat the heavy cream gently until steaming but not boiling, then pour it over the chopped white chocolate. Let it sit for about 2 minutes before stirring to a smooth, luxurious ganache. After chilling it in the fridge for 30 minutes, beat the mixture until it becomes fluffy and airy—perfect for that dreamy white chocolate texture. Fold in the almond extract if you want to add a subtle nutty kick.
Step 5: Assembling the Cake Roll
Once the cake has completely cooled, unroll it carefully and spread a thin, even layer of raspberry jam over the surface. Next, spread the whipped white chocolate filling on top of the jam. Scatter fresh raspberries across the filling for an added pop of flavor and texture. Roll the cake up again, this time without the towel, and place it seam-side down on your serving dish. Dust with powdered sugar for a pretty finish, then chill for at least 1 hour so the flavors meld beautifully and the cake firms up for easy slicing.
How to Serve Raspberry White Chocolate Cake Roll Recipe
Garnishes
Garnishes bring your cake roll to the next level of charming presentation. Fresh raspberries on top look simply stunning and add their natural tartness to complement the sweet white chocolate, while a delicate drizzle of melted white chocolate can add elegant flair. A light dusting of powdered sugar not only beautifies but also adds a touch of sweetness.
Side Dishes
Keeping it simple with your side choices is the best way to let the cake shine. A cup of fresh berries or a small scoop of tart sorbet, such as lemon or raspberry, can cut through the richness and elevate the overall dessert experience. For a cozy touch, pair it with a hot cup of tea or a creamy latte.
Creative Ways to Present
Don’t be shy to get creative when presenting your cake roll! Slice it and place each piece on pastel-colored plates for a tea party vibe, or arrange several slices on a large platter surrounded by additional fresh raspberries and mint leaves. For a festive occasion, add edible flowers or a light dusting of gold leaf to make each slice feel truly special.
Make Ahead and Storage
Storing Leftovers
This Raspberry White Chocolate Cake Roll Recipe tastes even better after a night in the fridge, giving the flavors a chance to deepen. Wrap leftovers tightly with plastic wrap or store in an airtight container, then refrigerate for up to 3 days to maintain freshness and moisture.
Freezing
If you want to keep this delight on hand for longer, freezing works wonderfully. Wrap the cake roll securely in plastic wrap and then again in foil to prevent freezer burn. It will stay fresh for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Since this is a delicate dessert, reheating isn’t recommended as it may affect the texture of the whipped filling and fresh raspberries. Serve it chilled or slightly chilled straight from the fridge where it’s truly at its best.
FAQs
Can I use frozen raspberries in this Raspberry White Chocolate Cake Roll Recipe?
Yes, you can use frozen raspberries if fresh aren’t available, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
Is there a substitute for almond extract in the filling?
Absolutely! If you’re not a fan of almond extract, you can leave it out or substitute with a touch of vanilla extract to keep the flavor smooth and classic.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a powdered sugar-dusted towel are key tricks to prevent cracking. Make sure to roll it gently and snugly without forcing it.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend designed for baking, you can make a gluten-free version; just ensure the blend contains xanthan gum for structure.
What is the best way to slice the cake roll?
Use a sharp serrated knife and slice slowly with a gentle sawing motion to maintain clean edges and avoid squishing the filling.
Final Thoughts
This Raspberry White Chocolate Cake Roll Recipe is truly a crowd-pleaser that combines stunning presentation with irresistible flavors. Easy enough for any home baker and special enough for celebrations, it’s a dessert that becomes an instant favorite. I encourage you to give it a try—you might just find it’s the highlight of your baking repertoire and a perennial request from family and friends.
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry White Chocolate Cake Roll is a delightful dessert featuring a light, fluffy sponge cake rolled with sweet raspberry jam, fresh raspberries, and a luscious whipped white chocolate cream filling. Perfectly balanced with fruity tartness and creamy sweetness, this elegant and visually impressive cake is ideal for special occasions or whenever you want to treat yourself.
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
- 1/2 cup raspberry jam or preserves
- 1/2 cup fresh raspberries
- 3/4 cup heavy cream
- 4 oz white chocolate, chopped
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Beat Eggs and Sugar: In a large bowl, beat the eggs with an electric mixer for 4–5 minutes until thick and pale, which creates a light and airy batter. Gradually add the sugar while continuing to beat, followed by the vanilla extract and milk, combining thoroughly.
- Combine Batter: Gently fold the dry flour mixture into the wet ingredients just until combined to maintain the batter’s airiness without overmixing.
- Bake the Cake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it’s fully baked but still tender.
- Roll the Cake: While the cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and starting from the short end, roll the cake up with the towel. Let it cool completely rolled to hold its shape.
- Prepare White Chocolate Filling: Heat the heavy cream until steaming but not boiling, then pour it over the chopped white chocolate. Let sit for 2 minutes to soften the chocolate, then stir until smooth. Chill the mixture for 30 minutes, then beat until light and fluffy. Fold in almond extract if using for added flavor.
- Assemble the Cake Roll: Once the cake is cool, carefully unroll it and spread the raspberry jam evenly over the surface. Spread the white chocolate whipped filling over the jam, then sprinkle with fresh raspberries evenly.
- Roll and Chill: Gently re-roll the cake without the towel and place it seam-side down on a serving platter. Dust the top with powdered sugar and chill in the refrigerator for at least 1 hour before slicing to set the filling and enhance flavors.
Notes
- Using seedless raspberry jam will give a smoother texture to the filling.
- The cake roll can be made a day ahead and stored tightly covered in the refrigerator to improve flavor melding and ease of slicing.
- For extra decoration, drizzle the cake with melted white chocolate or garnish with additional fresh raspberries.
