Christmas Raspberry Cake Roll Recipe

Every year around the holidays, I find myself drawn to recipes that combine festive colors, delicate flavors, and just a hint of nostalgia. This Christmas raspberry cake roll is exactly that—fluffy vanilla sponge cake swirled with sweet-tart raspberry jam, creamy cheesecake filling, and topped with an airy white chocolate ganache. It’s the kind of dessert that impresses everyone at the table, but the best part? It’s actually much easier to make than it looks.

this RECIPE

I remember the first time I made a cake roll; it was for a family Christmas dinner. I’ll admit, my first attempt wasn’t perfect—the roll cracked a bit, and the filling oozed out in places (oops). But as everyone took a bite, the flavors and textures won them over, imperfections and all. There’s something magical about the soft sponge paired with the tang of raspberries and the creamy richness of the filling. Now, it’s become a family tradition, with each year’s roll looking (and tasting) better than the last.

Whether you’re hosting a big Christmas feast or just want to treat your loved ones to something special, this raspberry cake roll is a showstopper. Let’s roll (pun intended) into the details!

A little backstory: The evolution of cake rolls

Cake rolls, or Swiss rolls, have a fascinating history. Originating in Central Europe during the 19th century, these elegant rolled cakes were initially simple—vanilla or chocolate sponge with a thin layer of jam. Over time, bakers around the world began to experiment with fillings, flavors, and decorations, elevating the humble roll into a work of art.

In holiday traditions, the “Yule Log” (or Bûche de Noël) is perhaps the most famous cake roll variation, but this raspberry version feels lighter, fresher, and just as festive. With its bright red filling and snowy white ganache, it’s like Christmas in dessert form.

Let’s talk ingredients: The stars of the show

The beauty of this recipe lies in its simplicity, but each ingredient plays an important role. Here’s a quick guide:

Vanilla sponge cake

• Flour: Provides structure to the cake. I use all-purpose flour, but you can substitute it with gluten-free flour if needed.
• Eggs: The key to a light, airy sponge! Room-temperature eggs whip up better, trapping air for that perfect texture.
• Sugar: Adds sweetness and helps create the cake’s tender crumb.
• Vanilla extract: Adds a subtle flavor. Use pure vanilla for the best results.
• Vegetable oil: Keeps the cake moist and pliable for rolling.

Raspberry jam filling

• Raspberries: Fresh or frozen, they give the filling its tart, fruity kick. If you’re out of raspberries, strawberries or blackberries work beautifully too.
• Sugar and lemon juice: Balances the tartness of the berries while enhancing their flavor.

Cream cheese filling

• Cream cheese: Provides richness and tang. Make sure it’s at room temperature to avoid lumps.
• Whipping cream: Adds lightness to the filling. Keep it chilled for best results.
• Powdered sugar and vanilla: Sweeten and flavor the mixture perfectly.

Whipped white chocolate ganache

• White chocolate: The creamy, sweet topping that ties everything together.
• Whipping cream: Keeps the ganache light and fluffy.

For decorating

• Fresh raspberries, rosemary, and star anise: These make the cake look like it came straight out of a winter wonderland.
• Powdered sugar: The final touch for a snowy effect!

Kitchen gear: What you’ll need to pull this off

You don’t need a ton of fancy tools to make this cake roll, but a few essentials make life easier:

1. Electric mixer: Beating the eggs to the right consistency is key, and a hand or stand mixer does the job perfectly.
2. 12×16 inch baking sheet: The ideal size for rolling the sponge cake.
3. Parchment paper: Prevents the cake from sticking and makes flipping it out a breeze.
4. Clean kitchen towel: For rolling the cake while it’s warm—it helps maintain the roll’s shape.
5. Offset spatula or spoon: Handy for spreading the jam and cream cheese filling evenly.

Step-by-step: Let’s make this cake roll together!

1. Bake the vanilla sponge cake

• Preheat your oven to 350°F (180°C). Lightly grease your baking sheet and line it with parchment paper. (Trust me, parchment paper is your best friend here.)
• In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
• In a large bowl, beat the eggs, sugar, and vanilla until pale, thick, and foamy—this takes about 5 minutes with an electric mixer. Gradually fold in the dry ingredients and oil, being careful not to deflate the batter.
• Pour the batter onto your prepared baking sheet, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Pro tip: Don’t overbake! A dry cake is harder to roll without cracking.

2. Roll it up

• Sprinkle a generous layer of powdered sugar over the cake. Place a clean kitchen towel on top, then quickly flip the cake out onto the towel. Peel off the parchment paper, sprinkle more powdered sugar, and roll the cake up gently with the towel. Let it cool completely.

3. Prepare the raspberry jam

• While the cake cools, heat the raspberries, sugar, and lemon juice in a saucepan. Stir constantly and let it simmer for about 10 minutes until it thickens. Strain the mixture to remove seeds and let it cool.

4. Make the cream cheese filling

• Beat the cream cheese, powdered sugar, and vanilla until smooth. Add the chilled whipping cream and mix until soft peaks form.

5. Assemble the roll

• Carefully unroll the cooled cake. Spread the raspberry jam evenly, leaving a small border around the edges. Next, layer the cream cheese filling on top and sprinkle fresh raspberries. Gently roll it back up, using the towel to guide you.
• Wrap the cake in plastic wrap and refrigerate for at least 2 hours to set.

6. Whip up the white chocolate ganache

• Melt the white chocolate and cream over a bain-marie. Cool to room temperature, then whip it for 1-2 minutes until fluffy. Spread the ganache over the chilled cake roll.

Variations and fun twists to try

• Gluten-free version: Swap the all-purpose flour for a gluten-free blend.
• Vegan adaptation: Use aquafaba (chickpea water) to replace eggs, coconut cream for whipping cream, and vegan cream cheese.
• Berry medley roll: Combine strawberries, blueberries, and raspberries for a mixed-berry filling.
• Chocolate lover’s twist: Add cocoa powder to the sponge and swap the white chocolate ganache for dark chocolate.

Serving suggestions and presentation ideas

Slice the cake into neat rounds and arrange them on a platter. Garnish with sugared rosemary, fresh raspberries, and a dusting of powdered sugar. For an extra festive touch, place a few star anise pods around the platter—they’re decorative and add a subtle spice aroma.

Pair this dessert with a glass of sparkling wine or a warm cup of spiced chai. For the kids, hot cocoa with a dollop of whipped cream is a perfect match!

Storage and reheating tips

• Refrigeration: Wrap the cake roll tightly in plastic wrap and store it in the fridge for up to 3 days.
• Freezing: Freeze individual slices in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
• Reheating? Not necessary—this cake is best enjoyed cold!

Scaling it up or down

To make a larger roll, double the recipe and use a bigger baking sheet. For a mini version, cut the baked sponge into halves, then roll each half separately.

Troubleshooting tips (we’ve all been there!)

• Cracking: If the cake cracks while rolling, don’t stress! Cover it with ganache, and no one will notice.
• Runny filling: Chill the cream cheese filling longer before spreading if it seems too soft.
• Sticky cake: Be generous with powdered sugar to prevent sticking!

Go ahead, give it a roll!

This Christmas raspberry cake roll is more than a dessert—it’s a labor of love that brings joy to everyone who tries it. So, grab your apron, turn on some holiday tunes, and enjoy the process. I promise, every bite is worth it.

FAQs

1. Can I use store-bought jam?
Absolutely! If you’re short on time, store-bought raspberry jam works fine.

2. What if my cake cracks?
No worries! Just cover it with extra ganache or whipped cream—it’ll still taste amazing.

3. Can I make it ahead of time?
Yes! The roll actually tastes better the next day as the flavors meld together.

4. Do I need to strain the raspberry jam?
If you prefer a smoother texture, strain it. Otherwise, the seeds add a nice rustic feel.

5. Can I skip the white chocolate ganache?
Sure! Dust it with powdered sugar instead for a simpler look.

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