Luxurious Pink Raspberry Cheesecake Roll Cake Recipe
If you adore vibrant flavors wrapped in delicate textures, you are in for a treat with this Luxurious Pink Raspberry Cheesecake Roll Cake Recipe. This delightful dessert combines the lightness of a fluffy sponge cake with the creamy richness of cheesecake filling, all swirled into a stunning pink roll that is as beautiful as it is delicious. Perfect for celebrations or a special weekend indulgence, this recipe invites you to play with flavors like vanilla, a hint of peppermint, and the irresistible tartness of fresh raspberries, making every bite a memorable experience.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this impressive and luxurious cake. Each component plays a crucial role, from the tender crumb of the sponge to the smooth, tangy cheesecake filling and the luscious raspberry buttercream that ties it all together.
- All-purpose flour: Provides the structure and light texture for the sponge cake.
- Baking powder: Helps the cake rise and stay tender.
- Salt: Enhances all the sweet flavors.
- Unsalted butter (softened): Adds richness and moisture to both cake and buttercream.
- Granulated sugar: Sweetens the cake and cheesecake filling perfectly.
- Large eggs: Bind ingredients together and lend body to the cake and filling.
- Vanilla extract: Infuses warmth and depth into every layer.
- Peppermint extract (optional): Adds a refreshing twist that complements raspberry beautifully.
- Whole milk (or buttermilk): Keeps the cake tender and moist.
- Cream cheese (softened): The star ingredient of the luscious filling.
- Sour cream: Adds tang and silkiness to the cheesecake layer.
- Powdered sugar: Ensures a smooth, sweet buttercream.
- Raspberry jam: Bursts with fruity flavor, perfect for the buttercream.
- Heavy cream or milk: Adjusts buttercream to the perfect spreadable consistency.
- Pink food coloring (optional): Makes the buttercream beautifully vibrant.
- Fresh raspberries: A fresh garnish that adds a burst of bright color and flavor.
How to Make Luxurious Pink Raspberry Cheesecake Roll Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This temperature will give your cake the perfect rise and tender crumb. Line a 10 by 15-inch jelly roll pan with parchment paper to prevent sticking and to make rolling the cake a breeze later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blend ensures your cake has the right lift and a subtle depth of flavor, setting the stage for a perfect sponge.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step introduces air, essential for a tender cake texture. Add the eggs one at a time, beating well after each, then stir in the vanilla extract and peppermint extract if you’re using it, for a hint of refreshing complexity.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet buttery cream, alternating with the milk. Mixing carefully until the batter is smooth ensures an even crumb and a cake that will roll without cracking.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 12 to 15 minutes until the cake springs back when lightly touched and a toothpick comes out clean. This creates a soft but sturdy base for rolling.
Step 6: Prepare the Cheesecake Filling
Beat the cream cheese until silky smooth, then mix in the sugar, eggs, vanilla extract, and sour cream. This rich filling will bring a tangy contrast that balances the sweet cake perfectly, adding a beautifully creamy dimension to your roll.
Step 7: Assemble the Roll Cake
Once the cake has cooled just enough to handle, spread the cheesecake filling evenly over the surface. Using the parchment paper, gently roll the cake up from one short end, creating that signature swirl. Let the roll cool completely—it will set beautifully and hold its shape.
Step 8: Make the Raspberry Buttercream
Beat butter until creamy, then add the powdered sugar gradually for a smooth blend. Stir in raspberry jam and add pink food coloring if desired for an eye-catching hue. Adjust the texture with heavy cream or milk as needed so the buttercream spreads easily without sliding off.
Step 9: Frost and Decorate
Spread the luscious raspberry buttercream evenly over the cooled roll. Garnish with fresh raspberries and a few extra swirls of buttercream if you want an elegant finish that invites everyone to dig in at once.
How to Serve Luxurious Pink Raspberry Cheesecake Roll Cake Recipe
Garnishes
Fresh raspberries are the perfect natural garnish, adding a slight tartness and juicy texture that contrast beautifully with the creamy cake. Sprigs of mint or a light dusting of powdered sugar also elevate the presentation and add a whimsical touch.
Side Dishes
This cake pairs wonderfully with a light cup of tea or coffee, making it ideal for afternoon gatherings. For a more indulgent pairing, a dollop of whipped cream or a scoop of vanilla bean ice cream complements the fruity richness delightfully.
Creative Ways to Present
Slice the roll cake into thick rounds to reveal the beautiful swirl inside and serve on a cake stand for a striking centerpiece. For parties, plate individual slices with a drizzle of raspberry coulis and a few fresh berries for a professional look that feels homey and inviting.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and keep it in the refrigerator for up to three days. This prevents the cake from drying out and preserves the creamy filling’s texture and flavor.
Freezing
The Luxurious Pink Raspberry Cheesecake Roll Cake Recipe freezes beautifully. Wrap it in multiple layers of plastic wrap and place it in an airtight container before freezing. When you’re ready, thaw it overnight in the refrigerator for a fresh-from-the-oven taste.
Reheating
Since this is a delicate dessert, it’s best enjoyed chilled or at room temperature. If desired, let the cake sit out for 15 to 20 minutes before serving to soften the buttercream slightly. Avoid microwaving to keep the texture and flavor intact.
FAQs
Can I make this cake without peppermint extract?
Absolutely! The peppermint extract is optional and adds a subtle twist, but the cake is delicious without it. Feel free to leave it out or experiment with other extracts you love.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s slightly warm and using the parchment paper to lift and guide the roll helps prevent cracks. Additionally, rolling it gently without forcing and letting it cool completely rolled up will keep the shape intact.
Can I use frozen raspberries for the buttercream?
It’s best to use raspberry jam because it is smooth and concentrated for the buttercream. If you only have frozen raspberries, thaw and mash them well, then strain to remove seeds before folding them into the buttercream, but this may affect the consistency.
Is there a dairy-free version of this recipe?
Replacing cream cheese and butter with dairy-free alternatives like vegan cream cheese and margarine is possible, but the texture may vary slightly. Using plant-based milk instead of whole milk works well, too.
How long will this cake keep fresh made fresh?
When stored properly in the refrigerator, this cake stays fresh best for about three days. Beyond that, the texture of the cake and filling may start to shift, so it’s best enjoyed sooner rather than later.
Final Thoughts
This Luxurious Pink Raspberry Cheesecake Roll Cake Recipe is a delightful celebration on a plate, effortless enough to make at home yet impressive enough to wow your guests. The layers of flavor and texture—from the soft sponge to tangy cheesecake filling and luscious raspberry buttercream—combine to create a dessert you’ll want to bake again and again. I can’t wait for you to try it and see just how special this cake can be!
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Luxurious Pink Raspberry Cheesecake Roll Cake Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Luxurious Pink Raspberry Cheesecake Roll Cake is a delightful dessert combining a soft, fluffy vanilla sponge rolled with a creamy cheesecake filling, topped with a luscious raspberry buttercream and fresh raspberries. It’s perfect for special occasions or whenever you crave an elegant and fruity treat.
Ingredients
Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup whole milk or buttermilk
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Raspberry Buttercream
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup raspberry jam
- 2–3 tablespoons heavy cream or milk (adjust for consistency)
- Pink food coloring (optional)
Decoration
- Fresh raspberries
- Additional buttercream (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and ensure easy rolling later.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, peppermint extract if using, and milk until combined. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool slightly but not completely, so it’s still pliable for rolling.
- Prepare the Cheesecake Filling: In a clean bowl, beat the cream cheese until smooth and creamy. Add sugar, eggs, vanilla extract, and sour cream, mixing until the filling is well combined and smooth.
- Assemble the Roll Cake: Once the cake has cooled slightly, spread the cheesecake filling evenly over the surface. Using the parchment paper as a guide, carefully roll the cake from one short end to the other, creating a tight spiral without cracking. Allow the rolled cake to cool completely at room temperature or refrigerate to set.
- Make the Raspberry Buttercream: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth and fluffy. Add raspberry jam and pink food coloring if using, blending until the color and flavor are uniform. Adjust the consistency with heavy cream or milk, adding 1 tablespoon at a time, until the buttercream is spreadable but holds shape.
- Frost the Cake: Once the roll cake is fully cooled, generously frost it with the raspberry buttercream. Decorate the cake with fresh raspberries arranged on top and additional buttercream piping if desired for an elegant finish.
Notes
- If peppermint extract is not preferred, you can omit it or substitute with almond extract for a different flavor twist.
- Ensure the cake is slightly warm but not hot when spreading the cheesecake filling to prevent cracking during rolling.
- For easier rolling, you can dust the parchment paper with powdered sugar before spreading the batter.
- The raspberry buttercream can be made ahead and refrigerated; bring to room temperature before frosting.
- Store the cake refrigerated and bring to room temperature before serving for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
