Christmas Raspberry Cake Roll Recipe
The Christmas Raspberry Cake Roll just might steal the show at your holiday table. It’s a tender sponge cake wrapped around a bright, jewel-toned raspberry jam and fluffy vanilla whipped cream, and finished with a gentle snow of powdered sugar. This festive dessert is as pretty as a postcard and tastes even better than it looks, blending tart berries, creamy filling, and a light, melt-in-your-mouth cake. Whether you’re celebrating with friends, family, or just treating yourself, this rolled beauty promises classic holiday cheer in every slice.
Ingredients You’ll Need
Don’t be fooled by the elegant appearance—this Christmas Raspberry Cake Roll keeps things refreshingly simple. Every ingredient brings something vital: the eggs for lift, the flour for structure, the jam for bright pops of flavor, and the cream for that luxurious finish. Let’s see what you’ll need:
- 4 large eggs: These are the backbone of the cake, giving it that signature light and airy texture.
- ¾ cup granulated sugar: Sweetens the sponge and also helps with structure and keeping things moist.
- 1 teaspoon vanilla extract: Adds warmth and depth to both the cake and the filling.
- ¾ cup all-purpose flour: Just enough to give your cake a delicate crumb—don’t overmix!
- 1 teaspoon baking powder: Ensures your cake rises perfectly with a gentle puff.
- ¼ teaspoon salt: Balances the sweetness and enhances the other flavors—never skip it!
- Powdered sugar (for dusting): Essential for a non-stick surface during rolling and adds a snowy, festive finish.
- ¾ cup heavy cream: The base of your luscious whipped cream filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just enough, while keeping it cloud-like.
- ½ teaspoon vanilla extract: Doubles up on flavor in your homemade whipped cream.
- ¾ cup raspberry jam: Bursts with holiday color and tang—choose a good-quality jam for best results.
- Additional whipped cream, fresh raspberries, powdered sugar, mint leaves (for garnish): These optional touches make your Christmas Raspberry Cake Roll look like it rolled right out of a European bakery window.
How to Make Christmas Raspberry Cake Roll
Step 1: Prep Your Pan and Tools
Before anything else, set your oven to 350°F (175°C) so it’s ready for baking. Grab a 10×15-inch jelly roll pan and line it with parchment paper, then give it a swift swipe with a little butter or spray. This gives you a smooth, nonstick surface—the parchment makes rolling and unrolling so much easier, trust me. Have a clean kitchen towel and powdered sugar ready, as you’ll need them the moment your cake comes out of the oven.
Step 2: Whip Up the Sponge Batter
In a large mixing bowl, start beating the eggs with an electric mixer on high speed. You want to keep going for about five full minutes. They’ll get thick and pale, and that’s what gives your Christmas Raspberry Cake Roll its pillowy texture. Gradually add in the granulated sugar and the vanilla extract, and keep beating until everything’s gently blended and glossy.
Step 3: Combine Dry Ingredients and Finish the Batter
In a separate bowl, whisk together the flour, baking powder, and salt. Now, gently fold these dry ingredients into your wet mixture. The key is to be gentle—use a spatula and stop as soon as there are no more streaks of flour. This keeps the batter light so your cake rolls the way it should!
Step 4: Oven Time!
Pour the fluffy batter into your prepped pan and smooth it to the edges. Bake for 10 to 12 minutes. You’ll know it’s done when the center springs back lightly when pressed. While it’s baking, dust your kitchen towel generously with powdered sugar. This is your secret to a beautifully rolled cake—no sticking, no tearing.
Step 5: Roll While Warm
As soon as the cake is out of the oven, act fast. Invert it onto the sugar-dusted towel and gently peel away the parchment paper. Start at the short end and, using the towel to guide you, roll up the cake. Let it cool completely in this rolled-up form; this trains your cake to hold its pretty spiral shape later and keeps it perfectly pliable.
Step 6: Make Whipped Cream Filling
With the cake cooling, whip your heavy cream in a chilled bowl, along with the powdered sugar and vanilla. Beat until stiff peaks form; you want it able to hold its shape when spread but still fluffy and light.
Step 7: Fill and Re-roll
Once the cake is totally cool, carefully unroll it. Spread a thin, even layer of raspberry jam all over, letting it soak into the crumb a little. Then gently blanket that jam with an even layer of your homemade whipped cream. Roll the cake back up (towel-free this time) and set it seam-side down on your favorite serving platter.
Step 8: Garnish and Serve
Just before serving, dust your Christmas Raspberry Cake Roll with powdered sugar for that classic “snowy” effect, pipe or spoon on extra whipped cream, add fresh raspberries, and finish with a few sprigs of mint. Every bite is a party!
How to Serve Christmas Raspberry Cake Roll
Garnishes
The finishing touch is all about making your Christmas Raspberry Cake Roll look as special as it tastes. I love a simple sprinkle of powdered sugar, a crown of piped or dolloped whipped cream, a scattering of vibrant raspberries, and a few mint leaves for a fresh, wintry pop of green. It’s the little things that make it feel festive and inviting!
Side Dishes
Though this cake roll is a star in its own right, it pairs beautifully with other holiday treats. Offer it alongside a bowl of vanilla bean ice cream, a platter of festive cookies, or a cup of strong coffee or spiced holiday tea. The tartness from the raspberry comes alive next to mellow flavors and warm drinks.
Creative Ways to Present
Want to give your Christmas Raspberry Cake Roll an extra wow-factor? Try slicing it on the diagonal for dramatic spirals, serve it on a chilled marble board sprinkled with edible glitter, or cut it into mini rounds for bite-sized party treats. You could even pipe little rosettes of whipped cream on each slice for an elegant touch!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, wrap your Christmas Raspberry Cake Roll tightly in plastic wrap and store it in the refrigerator. It keeps well for up to three days and actually tastes even better once the flavors have mingled overnight.
Freezing
To freeze, wrap the unsliced cake roll (without garnishes) in several layers of plastic wrap and a final layer of foil. You can keep it in the freezer for up to a month. Thaw overnight in the fridge, then garnish right before serving for best freshness and texture.
Reheating
This treat is best served chilled or at room temperature rather than reheated. If you want to take the chill off, just let it sit out for about 15 minutes before serving—no microwave needed, and the whipped cream will stay beautiful.
FAQs
Why does my cake roll crack when I unroll it?
Cracking is usually a result of letting the cake cool flat or rolling it after it’s cooled. Always roll the cake up in a towel while it’s still warm; this “teaches” the cake to hold its shape and makes it less likely to break.
Can I use a different jam or fruit for the filling?
Absolutely! While raspberry gives that signature tart-and-sweet balance, you can swap in strawberry, cherry, or even a homemade cranberry sauce for a new twist. Just make sure your jam isn’t too runny, or it might seep out of the roll.
What if I don’t have a jelly roll pan?
A rimmed baking sheet of similar size (10×15 inches) works. If it’s a bit larger, the cake will be thinner and might bake more quickly, so keep a close eye on it. The important part is a shallow pan for that classic rolled look.
Can I make the cake roll a day ahead?
Yes! In fact, making the Christmas Raspberry Cake Roll a day ahead helps meld the flavors and makes slicing even easier. Just hold off on the garnishes until just before serving for best freshness.
How do I get clean, beautiful slices?
Wipe your knife clean between cuts and use a sharp, serrated blade. A gentle sawing motion keeps the spirals intact and helps you show off those stunning layers of whipped cream and jam!
Final Thoughts
If you’re looking for a showstopper that’s as delightful to look at as it is to eat, you have to try this Christmas Raspberry Cake Roll. It’s full of holiday magic, from the first ruby swirl to the last snow-dusted crumb. Make it part of your celebrations—your friends and family will be asking for it every year!
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Christmas Raspberry Cake Roll Recipe
- Total Time: 1 hour (includes cooling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy vanilla sponge filled with luscious raspberry jam and whipped cream, this dessert is a perfect centerpiece for your holiday table.
Ingredients
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (for dusting)
For the Filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup raspberry jam
For the Topping (optional):
- Additional whipped cream
- fresh raspberries
- powdered sugar for dusting
- mint leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Beat eggs until thick, add sugar, vanilla, and dry ingredients. Bake for 10–12 minutes.
- Roll the cake: Invert the baked cake onto a sugared towel, roll it up, and let it cool.
- Make the filling: Whip cream with sugar and vanilla until stiff peaks form. Unroll the cake, spread jam and cream, then roll it back up.
- Finish: Dust with powdered sugar and garnish with whipped cream, raspberries, and mint leaves.
Notes
- To prevent cracking, roll the cake while warm and allow it to cool fully before adding the filling.
- You can also use fresh raspberries mixed into the whipped cream for extra texture.
- Keep refrigerated until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
