This Christmas Raspberry Cake Roll is a festive and visually stunning dessert that combines a light, airy sponge cake with a vibrant raspberry filling and a fluffy whipped cream topping. Perfect for adding a fruity twist to your holiday table, this dessert is sure to delight family and guests alike. With its lovely colors and balanced sweetness, it’s an ideal centerpiece for your Christmas spread.
Why You’ll Love This Recipe
I absolutely love this Christmas Raspberry Cake Roll because it’s a perfect balance of textures and flavors. The light sponge cake melts in your mouth, while the tangy raspberry filling adds a burst of freshness. The whipped cream topping brings everything together with a creamy, delicate finish. It’s a treat that feels both light and indulgent at the same time, and the burst of red from the raspberries gives it a festive touch that’s perfect for holiday celebrations. Plus, it’s easy to make, and I always get compliments when I serve it!
Ingredients
3 large eggs
1 tsp vanilla extract
¾ cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ cup milk
¼ cup unsalted butter, melted
Powdered sugar, for dusting
For the raspberry filling:
1 cup fresh or frozen raspberries
1 tsp lemon juice
½ cup granulated sugar
1 tbsp cornstarch mixed with 2 tbsp cold water
1 tsp vanilla extract
For the whipped cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add the vanilla extract and mix until well combined.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Stir in the milk and melted butter until fully incorporated.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up with the towel. Let the cake cool completely while rolled up.
While the cake cools, prepare the raspberry filling. In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat until the raspberries break down and the mixture starts to bubble.
In a small bowl, dissolve the cornstarch in cold water, then stir it into the raspberry mixture. Cook for another 2-3 minutes until the filling thickens. Remove from heat and stir in the vanilla extract. Allow the filling to cool completely.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the cake has cooled, carefully unroll it and spread the raspberry filling evenly across the surface. Roll the cake back up gently.
Transfer the cake roll to a serving platter and chill in the refrigerator for at least 1 hour.
Before serving, top the cake with a generous layer of whipped cream and garnish with fresh raspberries or a dusting of powdered sugar.
Servings and timing
Servings: 10
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 30 minutes
Variations
Different Fruits: If you’re not a fan of raspberries, you can substitute with other fruits like strawberries, blueberries, or blackberries for a similar fresh and fruity filling.
Chocolate Lovers: Add a drizzle of melted chocolate over the top of the whipped cream for a decadent twist.
Vegan Version: Use a plant-based egg substitute, almond milk, and dairy-free whipped cream for a vegan-friendly option.
Nutty Twist: For some crunch, sprinkle chopped nuts, like almonds or pistachios, over the whipped cream before serving.
Storage/Reheating
To store any leftover cake roll, wrap it tightly in plastic wrap and refrigerate. It will keep for up to 3 days. I love to enjoy it chilled, but if you’d like to reheat it, I recommend gently warming the cake in the microwave for about 10-15 seconds before serving.
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FAQs
How can I prevent the cake from cracking when rolling it?
To prevent cracking, make sure to let the cake cool while it’s rolled up in a towel. This helps the cake set its shape and prevents it from cracking when unrolled.
Can I make this cake ahead of time?
Yes, you can make the cake a day or two in advance. Just store it in the refrigerator, and it will still taste fresh when you’re ready to serve.
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work just as well as fresh. Just be sure to thaw them before using, and drain any excess liquid.
How can I make sure my cake is light and fluffy?
Make sure to beat the eggs and sugar until they’re light and fluffy—this helps incorporate air into the batter, which gives the cake its light texture. Also, be gentle when folding in the dry ingredients to avoid deflating the batter.
What should I do if the cake is too sticky after baking?
If the cake sticks to the parchment paper, try to let it cool for a few minutes and then carefully peel the paper off. Dusting the kitchen towel with powdered sugar will also help prevent sticking.
Conclusion
The Christmas Raspberry Cake Roll is a fantastic addition to any holiday spread, combining light, fluffy cake with a deliciously tangy raspberry filling and a creamy whipped topping. Whether you’re serving it for Christmas dinner or at a festive gathering, it’s sure to impress with its stunning presentation and refreshing flavors. I hope you give it a try this holiday season—it’s a recipe that will quickly become a favorite!
📖 Recipe:
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Christmas Raspberry Cake Roll
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Christmas Raspberry Cake Roll is a festive dessert that features a light, airy sponge cake filled with vibrant raspberry filling and topped with fluffy whipped cream. Perfect for the holiday season, it adds a sweet, fruity twist to your Christmas table and is sure to impress with its stunning presentation and balanced flavors.
Ingredients
For the 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
For the 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
For the Whipped Cream:
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.
- 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 flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Stir in milk and melted butter until combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, or until a toothpick comes out clean. Once done, invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake up with the towel. Let it cool completely while rolled.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture bubbles. Dissolve cornstarch in cold water and add to the mixture. Cook until thickened (2-3 minutes), then remove from heat and stir in vanilla extract. Let cool.
- Make the Whipped Cream: In a mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Cake: Once the cake is cool, unroll it carefully. Spread the raspberry filling evenly over the cake, then roll it back up gently.
- Chill: Transfer the rolled cake to a platter and refrigerate for at least 1 hour.
- Serve: Before serving, top the cake with whipped cream and garnish with fresh raspberries or a dusting of powdered sugar.
Notes
Storage: Store leftover cake in the refrigerator for up to 3 days.
Freezing: You can freeze the cake roll for up to 1 month before serving.
Make-Ahead Tip: The cake can be made 1-2 days in advance. Just store it in the fridge, and it will taste fresh when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday, Christmas
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 250 kcal
