If you’re searching for a festive dessert that’s as stunning as it is delicious, this Christmas Raspberry Cake Roll Recipe fits the bill perfectly. Picture a delicate, tender sponge cake hugging a luscious, tangy raspberry filling and crowned with clouds of whipped cream. Each bite bursts with holiday cheer, combining the brightness of fresh raspberries with warm cinnamon hints and creamy sweetness. This recipe not only adds a splash of color to your dessert table but also offers a light, elegant treat that balances indulgence with freshness — a guaranteed crowd-pleaser for your Christmas celebrations.
Ingredients You’ll Need
The magic of this Christmas Raspberry Cake Roll Recipe lies in its simple, high-quality ingredients. Each component plays a crucial role, from creating the soft, flexible cake base to the vibrant raspberry filling and airy whipped cream topping.
- 3 large eggs: Provides structure and richness to the sponge cake.
- ¾ cup granulated sugar: Sweetens the cake and raspberry filling perfectly.
- 1 tsp vanilla extract: Adds warm, fragrant depth to both cake and fillings.
- 1 cup all-purpose flour: The essential base that keeps the cake tender yet sturdy.
- 1 tsp baking powder: Gives the cake a light and airy texture.
- ½ tsp ground cinnamon: Provides a subtle holiday warmth throughout the batter.
- ¼ tsp salt: Balances the sweetness and enhances overall flavor.
- ¼ cup milk: Keeps the batter moist and soft.
- ¼ cup unsalted butter, melted: Adds richness and helps the cake stay flexible.
- Powdered sugar, for dusting: Prevents sticking and adds a pretty snowy touch.
- 1 cup fresh or frozen raspberries: The star fruit creating bright, tangy filling.
- ½ cup granulated sugar (for filling): Sweetens the berries beautifully.
- 1 tsp lemon juice: Enhances raspberry freshness and adds a zing.
- 1 tbsp cornstarch mixed with 2 tbsp cold water: Thickens the raspberry filling perfectly.
- 1 cup heavy whipping cream: Whipped to soft peaks for that fluffy, creamy topping.
- 2 tbsp powdered sugar (for whipped cream): Sweetens the cream just right.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). This ensures it’s ready to go as soon as your batter is mixed. Grease a 15×10-inch jelly roll pan and line it with parchment paper; this step is key to preventing the cake from sticking and helps you roll it easily later.
Step 2: Make the Cake Batter
In a large bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and pale—this aeration is crucial for a delicate sponge. Then, gently add vanilla extract. Sift together the flour, baking powder, cinnamon, and salt in a separate bowl to keep everything well combined and to avoid lumps. Gradually fold the dry ingredients into the egg mixture, taking care not to deflate the batter. Stir in milk and melted butter to nurture a tender crumb with just the right moisture.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the surface. Bake for about 10 to 12 minutes; this sponge bakes quickly, so watch it closely. The cake should spring back when lightly touched, and a toothpick inserted should come out clean. Immediately after baking, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel inside — this helps set the shape and prevents cracking once cooled.
Step 4: Prepare the Raspberry Filling
While the cake cools, place raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the berries have broken down and the mixture bubbles gently. Add your cornstarch slurry to the pan, stirring constantly as the juices thicken into a glossy, jam-like filling. Remove from heat and stir in vanilla for extra warmth. Let this cool completely before spreading on the cake.
Step 5: Whip the Cream
Beat the heavy cream with powdered sugar and vanilla in a cold bowl until soft peaks form. This luscious whipped cream will balance the tartness of the raspberry filling and add a fluffy finish.
Step 6: Assemble and Chill
Unroll the cooled cake gently, taking care not to tear. Spread the raspberry filling in an even layer, then roll the cake back up without the towel, sealing all that fruity goodness inside. Place it seam side down on a serving platter and refrigerate for at least one hour to let the flavors meld beautifully.
Step 7: Serve and Enjoy
When you’re ready to impress your guests, top the cake roll with dollops of whipped cream and fresh raspberries or a dusting of powdered sugar for that picture-perfect Christmas dessert moment.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
Fresh raspberries, a sprinkle of powdered sugar, or even a few mint leaves can turn this dessert into a showstopper. A drizzle of melted chocolate or a few edible flowers add festive flair, making your cake roll center stage on any holiday table.
Side Dishes
This cake roll pairs wonderfully with a hot cup of spiced tea, rich coffee, or even a smooth glass of dessert wine. For a fuller festive spread, serve alongside spiced nuts or citrus-flavored shortbread cookies to round out the seasonal flavors.
Creative Ways to Present
For a unique twist, slice the cake roll into pinwheels for individual servings at a party buffet. Or transform it into a layered trifle by cutting into cubes and layering with whipped cream and fresh berries in a clear bowl — it creates a stunning visual and doubles the joy.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake roll tightly in plastic wrap and keep it refrigerated. This will preserve the cake’s moisture and prevent the filling from drying out for up to 3 days while keeping those vibrant raspberry flavors fresh.
Freezing
If you want to enjoy this Christmas Raspberry Cake Roll Recipe well past the holiday, freezing is a great option. Wrap the rolled cake snugly in plastic wrap followed by a layer of aluminum foil, and freeze for up to a month. Thaw overnight in the fridge before serving for best results.
Reheating
This dessert is best enjoyed chilled, so skip reheating. If you prefer it less cold, simply leave it out at room temperature for 15 to 20 minutes before serving to soften the whipped cream slightly.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work well in this recipe. Just make sure to thaw and drain any excess liquid before cooking the filling to avoid a watery texture.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm using a powdered sugar-dusted towel helps it set in the rolled shape and reduces the chance of cracking once cooled.
Can I make this cake vegan or gluten-free?
For a vegan version, you would need to substitute eggs, butter, and cream with appropriate vegan alternatives. Gluten-free flour blends can replace all-purpose flour, but the texture might vary slightly. Experimenting carefully is key for those adaptations!
What if I don’t have a jelly roll pan?
A similarly sized shallow baking sheet will work fine. Just ensure it has low sides, approximately 10×15 inches, to achieve the thin cake layer necessary for rolling.
How far in advance can I prepare this cake?
You can make the cake and fillings a day ahead and keep them refrigerated. Assemble the roll the day you plan to serve so it stays fresh and looks beautiful.
Final Thoughts
Whether you’re looking to wow family or impress holiday guests, this Christmas Raspberry Cake Roll Recipe offers a winning combination of festive flavors and stunning presentation. It’s a labor of love made easy by straightforward ingredients and steps, rewarding you with a memorable dessert that’s as beautiful as it is delicious. I encourage you to give it a try and add a delightful touch of sweetness and color to your holiday celebrations!
Print
Christmas Raspberry Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Raspberry Cake Roll is a festive and delightful dessert featuring a light and fluffy cinnamon-spiced sponge cake rolled with a luscious homemade raspberry filling and topped with smooth whipped cream. Perfect for holiday celebrations, this cake combines tart, sweet, and creamy flavors with a beautiful presentation that will impress your guests.
Ingredients
Cake
- 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 prepare for baking the cake.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Stir in milk and melted butter until fully combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Let the rolled cake cool completely to set its shape.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture bubbles. Stir in the cornstarch slurry (cornstarch mixed with cold water) and continue to cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract. Allow the filling to cool completely.
- Make the Whipped Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This will be used as a topping for the cake.
- Assemble the Cake: Once the cake has cooled, carefully unroll it. Evenly spread the cooled raspberry filling over the surface. Gently roll the cake back up without the towel, forming a neat roll.
- Chill: Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to firm up and meld the flavors.
- Serve: Before serving, top the cake roll with the whipped cream and optionally garnish with fresh raspberries or a dusting of powdered sugar for an elegant finish.
Notes
- Be gentle when rolling and unrolling the cake to prevent cracks.
- If you can’t find fresh raspberries, frozen ones work well too; just thaw them before cooking.
- Dusting the towel with powdered sugar prevents the cake from sticking while rolling.
- Make the raspberry filling ahead of time to ensure it cools before assembly.
- Use room temperature eggs for better volume when whipping.
