There is something truly magical about the combination of fresh raspberries and creamy white chocolate, and that magic is perfectly captured in this Raspberry White Chocolate Cake Roll Recipe. This dessert is a delightful blend of light, fluffy cake, sweet fruity jam, luscious white chocolate ganache, and juicy raspberries that all come together in a beautiful spiral. It’s a showstopper dessert that feels both elegant and comforting, making it ideal for special occasions or any time you want to treat yourself. With simple ingredients and straightforward steps, this cake roll brings a slice of joy to your kitchen and your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving the perfect texture and flavor in your Raspberry White Chocolate Cake Roll Recipe. Each component plays an essential role, from the eggs that give the cake its lightness to the fresh raspberries that add natural tartness.
- 4 large eggs, at room temperature: The foundation for a moist and airy cake base.
- 3/4 cup granulated sugar: Sweetens the cake and helps in achieving a light, tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 3/4 cup all-purpose flour: Provides structure to the cake without making it dense.
- 1 teaspoon baking powder: Ensures the cake rises evenly for a fluffy texture.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1/4 cup whole milk: Adds moisture and softness to the batter.
- 1/4 cup vegetable oil: Keeps the cake tender and adds richness.
- 1/2 cup seedless raspberry jam: The perfect fruity layer to spread inside the roll.
- 1/2 cup fresh raspberries: Adds bursts of juicy freshness throughout.
- 4 oz white chocolate, chopped: For a silky ganache that provides a creamy sweet contrast.
- 1/2 cup heavy whipping cream: Creates the luscious texture for the white chocolate ganache.
- Powdered sugar, for dusting: Adds a delicate, elegant finishing touch.
How to Make Raspberry White Chocolate Cake Roll Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper before lightly greasing it. In a large bowl, beat the eggs for about 5 minutes until they’re thick, pale, and fluffy—this step is crucial for a light cake. Gradually add the sugar and vanilla extract while continuing to beat. In a separate bowl, whisk together the flour, baking powder, and salt, then gently fold these dry ingredients into the egg mixture. Stir in the milk and vegetable oil just until combined, being careful not to overmix. Pour the batter evenly into the pan and smooth the top. Bake for 10 to 12 minutes until the cake springs back lightly when touched.
Step 2: Roll the Cake While Warm
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar to prevent sticking. As soon as the cake comes out of the oven, invert it onto the sugared towel, carefully peel away the parchment paper, and roll the cake up tightly with the towel starting from the short end. This rolling technique helps the cake hold its shape and prevents cracking. Let the rolled cake cool completely on a wire rack.
Step 3: Make the White Chocolate Ganache
To make your white chocolate ganache, gently heat the heavy cream until it just begins to simmer. Pour this hot cream over the chopped white chocolate and let it sit for 2 minutes to soften. Then stir until you have a smooth, silky ganache. Chill in the fridge until it becomes slightly thickened, making it easier to spread later.
Step 4: Assemble the Cake Roll
Once the cake has cooled, carefully unroll it. Spread the raspberry jam evenly across the cake surface, then sprinkle fresh raspberries over the jam for bursts of flavor and texture. Next, spoon the white chocolate ganache over the raspberries and smooth it out evenly. Roll the cake back up without the towel this time, placing it seam-side down on your serving platter for a clean, polished look. Finish by dusting the top with powdered sugar for a touch of elegance.
How to Serve Raspberry White Chocolate Cake Roll Recipe
Garnishes
To elevate your Raspberry White Chocolate Cake Roll Recipe, think fresh and vibrant. Top the cake with additional fresh raspberries, a few white chocolate curls, or even edible flowers to create an eye-catching presentation. A light dusting of powdered sugar right before serving adds a snowy sparkle that’s perfect for any occasion.
Side Dishes
This dessert goes wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you want to add a fresh contrast, a small fruit salad featuring citrus segments or pomegranate seeds can complement the sweet and tart flavors beautifully.
Creative Ways to Present
Slice the cake roll into even pinwheels and arrange them on a platter for a stunning party platter. You can also serve individual slices with a drizzle of raspberry coulis around the plate or a sprinkle of toasted almonds for extra crunch. For a festive touch, place a small mint leaf on each slice to brighten the look and taste.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Raspberry White Chocolate Cake Roll Recipe should be stored tightly wrapped in plastic wrap or an airtight container in the refrigerator. This keeps the cake moist and the flavors fresh for up to 3 days, making it an easy treat to enjoy later.
Freezing
If you want to save the cake roll for longer, wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen properly, it can last up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
This cake roll is best enjoyed chilled or at room temperature. Avoid reheating as it may affect the texture of the ganache and fresh raspberries. If you prefer a slightly softer ganache, let it sit out for 15 to 20 minutes before serving.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries, but be sure to thaw and drain them well before use to avoid excess moisture that might make the cake soggy.
How do I prevent the cake from cracking when I roll it?
Rolling the cake while it is still warm is key. Rolling it with the towel inside and allowing it to cool in that shape helps prevent cracks.
Can I make this cake roll vegan?
Adapting this recipe to vegan can be challenging due to the eggs and dairy, but you could experiment with egg substitutes and dairy-free cream and chocolate. Keep in mind, the texture and flavor might differ.
Is it better to blend the raspberries into the jam?
Blending the raspberries into the jam creates a smoother filling, which some people prefer for easy spreading and a more uniform texture.
How long does it take to make the Raspberry White Chocolate Cake Roll Recipe from start to finish?
From start to finish, including baking, cooling, and assembling, expect approximately one hour. Prep is about 25 minutes, baking takes around 12 minutes, and the rest is for cooling and filling.
Final Thoughts
This Raspberry White Chocolate Cake Roll Recipe is a true celebration of flavor and texture, bringing together sweetness, tartness, creaminess, and fluffiness in one stunning dessert. Whether you’re sharing with family or impressing guests, this cake roll is sure to delight and become a cherished favorite. Don’t hesitate to give it a try—once you do, it might just become your go-to showstopper dessert!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Raspberry White Chocolate Cake Roll featuring a light and fluffy sponge cake filled with sweet raspberry jam, fresh raspberries, and a smooth white chocolate ganache. This elegant dessert combines tart and creamy flavors, perfect for special occasions or anytime you crave a delightful treat.
Ingredients
Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/4 cup vegetable oil
Filling and Topping
- 1/2 cup seedless raspberry jam
- 1/2 cup fresh raspberries
- 4 oz white chocolate, chopped
- 1/2 cup heavy whipping cream
- powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large bowl, beat the eggs for 5 minutes until thick and pale, then gradually add the sugar and vanilla extract while continuing to beat until combined and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine Batter: Gently fold the dry ingredients into the egg mixture, then stir in the milk and vegetable oil just until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading evenly. Bake for 10-12 minutes until the top springs back when lightly touched, indicating it is done.
- Roll Cake in Towel: While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. When the cake is baked, immediately invert it onto the towel, peel off the parchment, and roll the cake up in the towel from the short end to prevent cracking. Let it cool completely.
- Prepare White Chocolate Ganache: Heat the heavy cream until just simmering, then pour it over the chopped white chocolate. Let it sit for 2 minutes to melt, then stir until smooth. Chill the ganache until it thickens slightly.
- Assemble the Cake Roll: Gently unroll the cooled cake and spread the raspberry jam evenly across the surface. Sprinkle fresh raspberries over the jam, then spread the white chocolate ganache on top.
- Final Roll and Serve: Carefully roll the cake back up without the towel, place seam side down on a serving platter, and dust with powdered sugar before serving.
Notes
- For a smoother filling texture, blend the fresh raspberries into the jam before spreading.
- Chilling the cake roll for at least 30 minutes before slicing helps achieve cleaner, neater slices.
- Use fresh raspberries for best flavor and presentation.
