If you’re dreaming of a holiday dessert that bursts with bright flavors and festive cheer, this Christmas Raspberry Cake Roll Recipe is an absolute must-try. Picture a tender, fluffy cake wrapped around a luscious raspberry filling, all complemented by a cloud of sweet whipped cream—this roll is both elegant and comforting, perfect for sharing with loved ones during the holidays. The balance of tart raspberries and sweet cream, dusted lightly with powdered sugar, makes each bite irresistible. This recipe brings classic Christmas vibes to your table with a wonderfully fresh twist.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making the perfect Christmas Raspberry Cake Roll Recipe. Each item plays an essential role—from the eggs creating the silky sponge, to cinnamon providing a warm hint of spice, and fresh raspberries giving that vibrant, tangy punch. These ingredients combine to create a festive treat that looks as delightful as it tastes.
- 3 large eggs: The base for a light, airy cake texture that rises beautifully.
- ¾ cup granulated sugar: Adds the perfect level of sweetness to the cake batter.
- 1 tsp vanilla extract: Infuses a rich, comforting aroma enhancing every bite.
- 1 cup all-purpose flour: Provides structure to the cake without weighing it down.
- 1 tsp baking powder: Helps the cake to rise evenly and stay fluffy.
- ½ tsp ground cinnamon: Introduces festive warmth and depth to the flavor profile.
- ¼ tsp salt: Balances the sweetness and enhances overall flavors.
- ¼ cup milk: Keeps the batter smooth and moist.
- ¼ cup unsalted butter, melted: Adds richness and a tender crumb.
- Powdered sugar, for dusting: A classic touch that makes everything look more festive.
- 1 cup fresh or frozen raspberries: The star ingredient delivering tangy brightness to the filling.
- ½ cup granulated sugar (for filling): Sweetens the raspberry filling perfectly.
- 1 tsp lemon juice: Lifts the fruitiness in the filling with a zesty note.
- 1 tbsp cornstarch mixed with 2 tbsp cold water: Thickens the raspberry filling to spreadable perfection.
- 1 tsp vanilla extract (for filling): Adds depth and sweet aroma to the fruity filling.
- 1 cup heavy whipping cream: Whipped to soft peaks for a light, creamy topping.
- 2 tbsp powdered sugar (for whipped cream): Sweetens the cream just right without overpowering.
- 1 tsp vanilla extract (for whipped cream): Complements the whipped cream with a subtle vanilla fragrance.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by heating your oven to 375°F (190°C). Grease your 15×10-inch jelly roll pan and line it with parchment paper. This step ensures your cake won’t stick and makes rolling it later a breeze.
Step 2: Mix the Cake Batter
In a big bowl, beat the eggs and granulated sugar for about 5 minutes until the mixture is light and fluffy — this aerates the batter for a tender cake. Stir in vanilla extract to add a lovely fragrance. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt to evenly distribute the spices and leavening agent. Gently fold the dry mixture into the egg mixture to keep as much air as possible. Finally, mix in the milk and melted butter, which add moisture and richness to your cake batter.
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Once baked, quickly flip the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment, and carefully roll the cake with the towel inside. Rolling it warm is key to prevent cracks when adding the filling later. Let this roll cool completely while wrapped.
Step 4: Prepare the Raspberry Filling
Simmer the raspberries, sugar, and lemon juice in a saucepan over medium heat until the berries break down and the mixture bubbles. Stir in your dissolved cornstarch and cook for another 2 to 3 minutes until thickened. Remove from heat and add vanilla extract for warmth and flavor. Allow this vibrant filling to cool fully before spreading.
Step 5: Whip the Cream
In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form. This whipped cream is a luscious topper and can also be spread lightly inside if you want an extra creamy layer.
Step 6: Assemble the Cake Roll
Carefully unroll the cooled cake and spread the raspberry filling evenly over the surface. Roll the cake back up gently without the towel this time, creating a beautiful spiral of cake and filling. Place the roll seam-side down on a platter.
Step 7: Chill
Pop the cake roll into the refrigerator for at least one hour to let it set and develop flavors. Chilling helps the cake hold its shape and makes slicing easier.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
Before slicing, add a final festive flourish by topping the cake roll with dollops of whipped cream and a scattering of fresh raspberries. A light dusting of powdered sugar transforms it into a snow-kissed centerpiece that will wow your guests.
Side Dishes
This delightful cake roll pairs beautifully with a simple cup of hot cocoa, spiced tea, or even a glass of chilled dessert wine, turning your dessert time into a cozy celebration. Fresh fruit salad or gingerbread cookies can also accompany to round out your holiday spread.
Creative Ways to Present
For a show-stopping presentation, serve individual slices on festive plates drizzled with raspberry sauce or a dusting of cocoa powder. You can also pipe extra whipped cream decoratively along the edges or add edible glitter to take your Christmas Raspberry Cake Roll Recipe to the next level of holiday glam.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake roll tightly with plastic wrap and keep it refrigerated. It will stay moist and delicious for up to 3 days, perfect for keeping the Christmas spirit alive for several sweet moments after your party.
Freezing
You can freeze the dessert by wrapping it well in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to preserve the cake’s texture and the vibrant raspberry flavor.
Reheating
This cake roll is best enjoyed cold or at room temperature, so reheating isn’t recommended. Instead, let frozen slices thaw slowly so the whipped cream and filling stay intact and the cake remains perfectly tender.
FAQs
Can I use frozen raspberries for this Christmas Raspberry Cake Roll Recipe?
Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw and drain them slightly before cooking to avoid excess liquid in the filling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and wrapping it in a powdered sugar-dusted kitchen towel helps keep the sponge flexible and prevents cracks. Cooling the cake rolled up also trains it to hold its shape when filled.
Can I prepare the filling ahead of time?
Yes, the raspberry filling can be made in advance and refrigerated until ready to use. Just bring it to room temperature and stir before spreading over the cake to ensure smooth consistency.
Is there an alternative if I don’t have cornstarch?
You can use arrowroot powder or tapioca starch in equal amounts as a thickener for the raspberry filling as substitutes for cornstarch.
What blender speed should I use for whipping the cream?
Use medium-high speed to whip the cream until soft peaks form. Be careful not to overbeat, or it will turn into butter. Stop as soon as peaks hold their shape but still look smooth and fluffy.
Final Thoughts
This Christmas Raspberry Cake Roll Recipe is truly a festive gem that’s sure to become a beloved tradition. It strikes the perfect balance between sweet, tart, and creamy with a gorgeous presentation that’s surprisingly easy to achieve. Whether you’re baking for a crowd or a cozy family gathering, this cake roll brings warmth, joy, and a touch of magic to your holiday table. I can’t wait for you to try it and share those smiles with every slice!
Print
Christmas Raspberry Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Raspberry Cake Roll is a festive and delightful dessert featuring a light, fluffy cake rolled with a luscious homemade raspberry filling and topped with whipped cream. Perfect for holiday celebrations, this elegant cake combines tender cinnamon-infused sponge with sweet-tart raspberry jam and creamy whipped topping for a crowd-pleasing treat.
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 the cake batter.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, approximately 5 minutes. Add 1 teaspoon vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, ground cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Finally, stir in the milk and melted butter until fully combined.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. When done, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up in the towel. Let this rolled cake cool completely to set its shape.
- Make the Raspberry Filling: In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture begins to bubble. Stir in the cornstarch slurry and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in 1 teaspoon vanilla extract. Allow the filling to cool to room temperature.
- Make the Whipped Cream: Using a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, indicating a smooth and airy texture.
- Assemble the Cake: Once the cake is completely cooled, carefully unroll it. Spread the cooled raspberry filling evenly over the surface of the cake. Gently roll the cake back up without the towel, ensuring the filling stays inside.
- Chill: Transfer the rolled cake to a serving platter, wrap it loosely with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld and the roll to set.
- Serve: Before serving, top the cake roll with whipped cream and garnish with fresh raspberries or a light dusting of powdered sugar for an elegant finish.
Notes
- Use fresh raspberries if possible for the best flavor, but frozen works well too; just thaw before cooking.
- If you don’t have a jelly roll pan, use a shallow baking sheet with similar dimensions.
- Rolling the cake while warm helps prevent cracking and shapes the roll nicely.
- Ensure the raspberry filling is cooled before spreading to avoid melting the whipped cream later.
- This cake is best eaten within 2 days of assembly for optimal freshness.
