This beautiful Christmas raspberry cake roll brings together soft vanilla sponge, tangy homemade raspberry jam, and fluffy cream cheese filling in every perfect slice. I first made this during a snowstorm last December when I wanted something festive but not too heavy, and the bright red raspberries against that snowy white ganache looked like a little winter dream on my kitchen counter. It's easier than it looks and uses simple ingredients you probably already have, plus it's one of those desserts that makes people think you spent all day in the kitchen when really, you didn't.
If you're looking for more holiday treats that feel special without the fuss, try these Easy Shortbread Cookies Recipe | Ready in 35 Minutes or this Easy Belgian Waffle Recipe for a cozy Christmas morning.
What You'll Love About This Recipe
It looks fancy but it's beginner-friendly. Rolling a Christmas raspberry cake roll sounds intimidating, but once you do it with the towel trick, it all makes sense.
The flavor is bright and festive. Fresh raspberries and tangy jam wake up your taste buds in the best way, especially against that creamy filling.
You can make it ahead. The cake actually gets better after sitting in the fridge for a few hours. The flavors settle in together.
It's not overly sweet. The raspberries add just enough tartness to keep things balanced, so you don't feel like you've eaten pure sugar.
It feeds a crowd. One roll gives you 12 generous slices, perfect for holiday dinners or parties.
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Christmas raspberry cake roll Ingredients
Here's what you need to make this festive Christmas raspberry cake roll from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Vanilla Sponge Cake
All-purpose flour: Forms the base structure of the sponge and keeps it tender without being dense.
Baking powder: Gives the cake its light, airy lift so it rolls without cracking.
Salt: Balances the sweetness and brings out the vanilla flavor.
Eggs: Provide structure and moisture. Room temperature eggs whip up fluffier.
Sugar: Sweetens the cake and helps create that light, foamy texture when beaten with the eggs.
Vanilla extract: Adds warmth and depth to the sponge.
Vegetable oil: Keeps the cake moist and tender, which is key for rolling without breaking.
Raspberry Jam Filling
Fresh or frozen raspberries: The star of the show. Fresh tastes slightly brighter, but frozen works great and is easier to find in winter.
Sugar: Sweetens the tart berries and helps thicken the jam as it cooks.
Lemon juice: Adds brightness and helps the jam set properly.
Cream Cheese Filling
Cream cheese: Provides that rich, tangy base for the filling. Make sure it's at room temperature so it blends smoothly.
Powdered sugar: Sweetens the filling without making it grainy.
Vanilla extract: Adds a soft, sweet note.
Whipping cream: Whips into the cream cheese to make it light and fluffy instead of dense.
For the Filling
Fresh raspberries: These get tucked inside the roll for bursts of fresh fruit in every bite.
Whipped White Chocolate Ganache
White chocolate: Melts into a sweet, creamy coating. Use good-quality chocolate if you can.
Whipping cream: Blends with the chocolate to make it smooth and spreadable.
Salt: Just a pinch balances the sweetness of the white chocolate.
For Decorating
Fresh raspberries: Pretty and festive on top.
Star anise: Adds a beautiful, elegant touch.
Fresh rosemary: Looks like little Christmas trees when dusted with sugar.
Powdered sugar: The final dusting makes everything look like a winter wonderland.
HOW TO MAKE Christmas raspberry cake roll
Follow these steps to create a beautiful, delicious Christmas raspberry cake rolll.
Preheat and prep: Preheat your oven to 350°F (180°C). Grease a 12x16 inch baking sheet and line it with parchment paper so the cake releases easily.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while you work on the wet ingredients.
Beat the eggs and sugar: In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until the mixture is light, foamy, and almost doubled in volume. This usually takes about 3 to 4 minutes.
Add the oil: Pour in the vegetable oil and mix until it's completely blended into the egg mixture.
Fold in the flour: Gradually fold in the dry flour mixture using a spatula. Be gentle here so you don't deflate all those air bubbles you just created.
Spread and bake: Pour the batter onto your prepared baking sheet and spread it evenly into the corners. Bake for 10 to 12 minutes, until the top springs back when you touch it lightly and a toothpick comes out clean.
Roll the warm cake: As soon as the cake comes out, sprinkle the top generously with powdered sugar to prevent sticking. Cover it with a clean kitchen towel, then carefully flip the whole thing over. Peel off the parchment paper. While the cake is still warm, roll it up tightly with the towel inside, starting from one short end. Let it cool completely in this rolled-up position, at least 30 minutes.
Make the raspberry jam: Place the raspberries, sugar, and lemon juice in a saucepan over medium heat. Bring it to a boil, stirring constantly so nothing burns. Let it simmer for about 10 minutes until it thickens and coats the back of a spoon. Push the jam through a fine sieve to remove the seeds, then set it aside to cool.
Prepare the cream cheese filling: In a large bowl, beat the cream cheese with the powdered sugar and vanilla until smooth and fluffy. Add the chilled whipping cream and continue mixing until stiff peaks form. Don't overmix or it can get grainy.
Assemble the roll: Carefully unroll the cooled cake. Spread the cooled raspberry jam evenly over the surface, leaving about a half-inch border around the edges. Gently spread the cream cheese filling on top of the jam. Scatter the fresh raspberries over the filling. Roll the cake back up slowly and carefully, without the towel this time. Place it seam-side down on a serving platter and refrigerate for at least 2 hours so everything sets.
Make the white chocolate ganache: Melt the white chocolate and whipping cream together over a double boiler or in the microwave in short bursts, stirring until smooth. Let it cool to room temperature, then add a pinch of salt and whip it with a mixer until it's light and fluffy.
Decorate: Spread the whipped white chocolate ganache over the chilled cake roll. Trim off the ends of the roll for a clean look. Decorate the top with fresh raspberries, star anise, and small sprigs of rosemary. Dust everything with powdered sugar right before serving.
Smart Substitutions
Out of fresh raspberries? Frozen raspberries work perfectly for both the jam and the filling. Just thaw them first and drain any excess liquid.
No cream cheese? You can use mascarpone instead for a slightly sweeter, less tangy filling.
Want to skip the homemade jam? Use about ¾ cup of high-quality store-bought raspberry jam. Just make sure it's thick enough to stay in place.
Don't have white chocolate? A simple dusting of powdered sugar or a drizzle of melted dark chocolate works beautifully too.
Need it dairy-free? Use coconut cream in place of whipping cream and dairy-free cream cheese. The texture will be slightly different but still delicious.
Equipment FOR Christmas raspberry cake roll
12x16 inch baking sheet: This is the standard jelly roll pan size. If yours is slightly different, the Christmas raspberry cake roll will still work, just adjust the baking time by a minute or two.
Parchment paper: Prevents sticking and makes it easy to roll the Christmas raspberry cake roll.
Electric mixer: Handheld or stand mixer both work great for whipping the eggs and cream.
Medium saucepan: For cooking the raspberry jam.
Fine mesh sieve: Removes the raspberry seeds from the jam for a smoother texture.
Clean kitchen towel: Essential for rolling the Christmas raspberry cake roll while it's warm.
Spatula: For folding and spreading.
Double boiler or microwave-safe bowl: For melting the white chocolate.
How to Store This Christmas raspberry cake roll
This dessert keeps beautifully, which makes it perfect for making ahead during the busy holiday season.
In the fridge: Store the finished Christmas raspberry cake roll in an airtight container or wrapped tightly in plastic wrap for up to 4 days. The flavors actually deepen after a day or two.
In the freezer: You can freeze the assembled Christmas raspberry cake roll roll before adding the ganache for up to 2 months. Wrap it tightly in plastic wrap, then in foil. Thaw it overnight in the fridge before decorating.
After decorating: Once you've added the ganache and fresh berries, keep it refrigerated and eat it within 2 days for the best texture.
Slicing tip: Use a sharp serrated knife and wipe it clean between cuts for neat, pretty slices.
Expert Tips
Roll it while it's warm. This is the secret to preventing cracks. A warm Christmas raspberry cake roll is flexible. A cold cake will crack when you try to roll it.
Don't overbake. The Christmas raspberry cake roll should be just set, not golden brown. Overbaking makes it dry and more likely to crack.
Use room temperature ingredients. Room temperature eggs and cream cheese blend much more smoothly and create better texture.
Chill before slicing. The Christmas raspberry cake roll needs at least 2 hours in the fridge to set properly. Cutting it too early will make it fall apart.
Make the jam ahead. You can prepare the raspberry jam up to a week in advance and store it in the fridge.
Whip the ganache. Don't just melt the white chocolate and spread it on. Letting it cool and then whipping it makes it light and fluffy instead of dense.
Keep it cold. This Christmas raspberry cake roll tastes best when it's well chilled. Take it out of the fridge just before serving.
FAQ
Does a cake with raspberry filling need to be refrigerated?
Yes, absolutely. Because this cake contains whipping cream and cream cheese in the filling, it needs to stay refrigerated. Don't leave it out at room temperature for more than an hour or two, especially in a warm kitchen. The cream cheese can spoil, and the whipped cream will start to break down.
How long can Christmas raspberry cake roll be stored?
This particular cake roll will keep in the fridge for up to 4 days when stored properly in an airtight container. If you freeze it before adding the ganache and fresh berry decorations, it can last up to 2 months. Just make sure to wrap it really well in plastic wrap and then foil to prevent freezer burn.
Do Swiss rolls need to be refrigerated?
It depends on the filling. If your Swiss roll has fresh cream, cream cheese, or fresh fruit like this one does, then yes, it needs to be refrigerated. If it's just filled with jam or buttercream, it can sit at room temperature for a day, but it's still better kept cool so the texture stays perfect.
What temperature should a Christmas Christmas raspberry cake roll be cooked at?
For this cake roll, you'll bake the sponge at 350°F (180°C). That's the sweet spot for getting it cooked through without drying it out. Some traditional fruitcake-style Christmas cakes bake at lower temperatures for longer, but sponge cakes like this one need moderate heat to rise properly and stay tender.
Related
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Pairing
These are my favorite dishes to serve with Christmas raspberry cake roll:
Christmas Raspberry Cake Roll
Ingredients
Method
- Preheat the oven to 350°F (180°C) and grease a 12×16 inch baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer until light and foamy.
- Add the vegetable oil and blend until fully incorporated.
- Gradually fold in the dry flour mixture until smooth.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar to prevent sticking.
- Cover the cake with a kitchen towel and flip it over gently. Remove the parchment paper.
- While the cake is still warm, roll it up using the towel and let it cool completely.
- To make the raspberry jam, place raspberries, sugar, and lemon juice in a saucepan. Bring to a boil while stirring constantly.
- Simmer for 10 minutes or until the jam thickens.
- Strain the jam through a sieve to remove the seeds and set aside to cool.
- For the cream cheese filling, beat the cream cheese, powdered sugar, and vanilla extract in a large bowl.
- Add the chilled heavy cream and beat until stiff peaks form.
- Unroll the cooled cake and spread the raspberry jam evenly, leaving a ½ inch border around the edges.
- Spread the cream cheese filling over the jam layer evenly.
- Top with fresh raspberries.
- Roll the cake back up and refrigerate for at least 2 hours to set.
- For the ganache, melt the white chocolate and cream together in a bain-marie. Let cool to room temperature.
- Once cooled, add a pinch of salt and mix for 1-2 minutes until the ganache becomes light and fluffy.
- Spread the whipped ganache over the rolled-up cake.
- Trim both ends of the cake to neaten it.
- Decorate with fresh raspberries, sugar-coated rosemary, and star anise for a festive touch.
- Dust with powdered sugar before serving.
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