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
Scale
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.
