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
Scale
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
