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Christmas Raspberry Cake Roll Recipe

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 A festive Christmas Raspberry Cake Roll with vanilla sponge, raspberry jam, cream cheese filling, and white chocolate ganache!

  • Total Time: 2 hours 40 minutes (includes chilling)
  • Yield: 10-12 slices 1x

Ingredients

Scale

Vanilla Sponge Cake

  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt
  • 4 eggs
  • 2/3 cup (135g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (28g) vegetable oil

Raspberry Jam Filling

  • 10 oz (300g) raspberries , fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Cream Cheese Filling

  • 9 oz (250g) cream cheese , room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream , chilled

For the Filling

  • 9 oz (250g) fresh raspberries

Whipped White Chocolate Ganache

  • 6 oz (180g) white chocolate
  • 1/4 cup (60g) whipping cream
  • pinch of salt

For Decorating

  • fresh raspberries
  • star anise
  • fresh rosemary
  • powdered sugar

Instructions

  • 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.

Notes

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.

  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert

Find it online: https://savoryrecipe.com/christmas-raspberry-cake-roll-recipe/