There’s just something about holiday desserts that brings everyone together, isn’t there? This Christmas Raspberry Cake Roll is everything I love about festive baking rolled—literally—into one perfect treat. It’s light yet indulgent, with a moist vanilla sponge cake, tangy raspberry jam, luscious cream cheese filling, and a dreamy white chocolate ganache to top it all off. Whether you’re hosting a cozy Christmas dinner or simply want to impress your family during the holidays, this cake roll is the showstopper you need on your table.

I still remember the first time I made this recipe during a snowy Christmas Eve. My mom had just handed down her favorite cake roll pan (the one that always seems to bake evenly no matter what), and I decided to give it a try. Rolling up the cake was a nerve-wracking but oddly satisfying experience, and when the final dusting of powdered sugar went on, I felt like I had created a little edible snow scene. Now it’s become a holiday tradition that everyone looks forward to. Let’s just say this dessert has earned its permanent spot on the menu!

A sweet roll steeped in tradition

Cake rolls, also known as roulades, are believed to have originated in 19th-century Europe, with variations appearing in different cultures over time. Whether you’ve heard them called jelly rolls, Swiss rolls, or yule logs, they’re a time-tested dessert with endless possibilities for fillings and decorations. While the traditional yule log leans heavily on chocolate flavors, this raspberry version feels lighter and fresher, making it a fantastic alternative to richer desserts during the holidays. Plus, that vibrant red from the raspberries? It’s as festive as it gets.

Let’s talk ingredients: the stars of the show

The beauty of this cake is how it blends simple, pantry-friendly ingredients into something magical.

Vanilla sponge cake: The base is light and airy, thanks to whipped eggs and just a touch of oil for moisture. Make sure to sift your flour for a super smooth batter, and don’t skip the step of rolling the cake while it’s warm—this ensures it holds its shape later.
Raspberry jam: The homemade raspberry jam is a tangy, slightly sweet layer that perfectly complements the cream cheese filling. Can’t find raspberries? Strawberries or blackberries make a delicious substitute.
Cream cheese filling: The creamy, slightly tangy filling is what ties the whole dessert together. Use chilled whipping cream for the fluffiest texture, and make sure your cream cheese is room temperature to avoid lumps.
White chocolate ganache: This topping is as decadent as it sounds. The key is to let it cool completely before whipping, so it doesn’t separate. If white chocolate isn’t your thing, a dark chocolate ganache would work beautifully too.
Decorations: Fresh raspberries, sugar-dusted rosemary, and star anise give the roll a magical Christmas vibe. If you want something simpler, a sprinkle of powdered sugar and a few sprigs of mint can do the trick.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy tools for this recipe, which is part of its charm. A few basics will do the trick:

12×16-inch baking sheet: The right size pan is key for the perfect sponge. If you don’t have one, a slightly smaller pan can work, but the cake will be thicker and might require a longer bake time.
Parchment paper: This is non-negotiable to prevent the cake from sticking. Trust me, I’ve learned the hard way!
Kitchen towel: Essential for rolling the cake while it’s warm. Use a clean, lint-free one and lightly dust it with powdered sugar to avoid sticking.
Hand mixer or stand mixer: You’ll need this to whip the eggs and later the cream cheese filling. If you don’t have one, a good old-fashioned whisk and some elbow grease will do—just prepare for a workout!

Step-by-step: Let’s make some magic

Bake the sponge cake: Start by preheating your oven and preparing the baking sheet. Whip the eggs, sugar, and vanilla until the mixture is pale and fluffy—it should ribbon off the beaters when lifted. Gently fold in the dry ingredients, taking care not to deflate the batter. Bake until just set, about 10-12 minutes. Pro tip: Keep an eye on it! Overbaking will make rolling harder.
Roll while it’s warm: Once the cake is out of the oven, immediately dust it with powdered sugar, flip it onto a towel, and carefully peel off the parchment paper. Roll it up gently with the towel and let it cool completely. This step can feel intimidating, but go slow and trust the process—it’s more forgiving than you think.
Make the raspberry jam: While the cake cools, simmer raspberries, sugar, and lemon juice until thickened. Strain out the seeds for a smoother texture, or leave them in for a rustic feel. Let it cool completely before spreading.
Prepare the cream cheese filling: Beat together cream cheese, powdered sugar, and vanilla, then whip in chilled cream until it’s light and fluffy.
Assemble the roll: Carefully unroll the cooled cake and spread a layer of jam, followed by the cream cheese filling. Sprinkle fresh raspberries over the top, then roll it back up as tightly as possible.
Top with ganache: Melt the white chocolate with cream, let it cool, and whip until fluffy. Spread it over the roll and trim the ends for a clean look.
Decorate and chill: Finish with your favorite garnishes—fresh raspberries, rosemary, and a dusting of powdered sugar. Chill the roll for at least two hours to set the flavors.

Make it your own: variations to try

Vegan version: Swap the eggs in the sponge for a flaxseed mixture and use plant-based cream cheese and whipped topping. For the ganache, coconut cream works beautifully.
Gluten-free: Use a 1:1 gluten-free baking flour instead of all-purpose.
Flavor twist: Replace the raspberry jam with cherry, cranberry, or even apricot for a unique twist.
Seasonal spice: Add a pinch of cinnamon or nutmeg to the sponge cake batter for a warm, festive flavor.
Chocolate dream: Use cocoa powder in the sponge and dark chocolate ganache on top for a richer version.

Serving and presentation ideas

When it comes to serving, a clean slice is key! Use a sharp knife wiped with warm water between cuts for picture-perfect pieces. Plate each slice with a fresh raspberry or two, a sprig of rosemary, and maybe a drizzle of extra ganache if you’re feeling fancy. This roll pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

What to drink with your Christmas roll?

For adults, a glass of chilled Prosecco or a sweet Moscato complements the fruity, creamy flavors beautifully. If you’re going non-alcoholic, a hot cup of peppermint tea or mulled apple cider will bring out the holiday vibes.

Storage and reheating tips

Store the cake roll in the fridge, tightly wrapped, for up to three days. It’s best served chilled, so no need to reheat. If you’re making it ahead of time, wait to add the decorations until just before serving to keep them fresh and vibrant.

Scaling up or down

Need more servings? Simply double the recipe and bake two sponge cakes—just remember to spread the batter evenly between the pans. For a smaller gathering, halve the recipe and use a smaller baking sheet. Just be sure to adjust the baking time accordingly.

Common pitfalls (and how to avoid them!)

Cake cracks while rolling: If this happens, don’t panic. Cover the cracks with extra ganache or powdered sugar—no one will notice!
Filling leaks out: Avoid overfilling, and leave a border around the edges to keep everything in place.
Ganache too runny: Let it cool completely before whipping, and if needed, pop it in the fridge for a few minutes to firm up.

Give this festive roll a try!

If you’re looking for a dessert that’s as delicious as it is stunning, this Christmas Raspberry Cake Roll is your answer. The combination of light sponge, fruity jam, and creamy filling will win over even the pickiest eaters. Plus, it’s a joy to make—once you’ve mastered the roll, you’ll feel like a true baking pro. So go ahead, give it a try, and don’t forget to share your holiday masterpiece with friends and family.

FAQs

1. Can I make this ahead of time?
Yes! You can prepare the cake roll up to two days in advance. Just store it in the fridge and decorate right before serving.

2. Can I freeze it?
Absolutely. Wrap the rolled (undecorated) cake tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before decorating.

3. What if I don’t have fresh raspberries?
Frozen raspberries work perfectly for the jam. Just make sure to thaw and drain them first.

4. My cake cracked! What should I do?
No worries—cover it with ganache or powdered sugar. It’ll still taste amazing!

5. Can I skip the ganache?
Of course! The roll is delicious even without it. Just dust it with powdered sugar for a simpler finish.

Christmas Raspberry Cake Roll Recipe