Go Back
–+ servings
A festive Christmas raspberry cake roll Yule log cake with raspberries and powdered sugar.

Christmas Raspberry Cake Roll

Christmas Raspberry Cake Roll features a light, fluffy sponge cake filled with a smooth cream cheese mixture, vibrant raspberry jam, and fresh raspberries for a burst of holiday flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
chill time 2 minutes
Total Time 42 minutes
Servings: 14
Course: Dessert
Cuisine: American, Holiday
Calories: 429
Ingredients Method Nutrition Notes

Ingredients
  

Vanilla Sponge Cake:
  • ¾ cup 95g all-purpose flour For structure
  • 1 teaspoon 4g baking powder Helps the cake rise
  • ½ teaspoon 2g salt Balances flavors
  • 4 large eggs Room temperature
  • ⅔ cup 135g sugar Sweetens the cake
  • 1 teaspoon 5g vanilla extract Flavor base
  • 2 tablespoon 28g vegetable oil Adds moisture
Raspberry Jam Filling:
  • 10 oz 300g raspberries Fresh or frozen
  • ¼ cup 50g sugar Sweetens the jam
  • 1 tablespoon 15ml lemon juice Brightens flavor
Cream Cheese Filling:
  • 9 oz 250g cream cheese Softened
  • ½ cup 60g powdered sugar Sweetens the filling
  • 1 teaspoon 5g vanilla extract Flavor base
  • 1 cup 240g heavy cream Chilled
For the Filling:
  • 9 oz 250g fresh raspberries For topping
Whipped White Chocolate Ganache:
  • 6 oz 180g white chocolate Chopped
  • ¼ cup 60g heavy cream For ganache
  • Pinch of salt Enhances sweetness
For Decorating:
  • Fresh raspberries For garnish
  • Star anise Optional for decor
  • Fresh rosemary For garnish
  • Powdered sugar For dusting

Method
 

  1. Preheat the oven to 350°F (180°C) and grease a 12×16 inch baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer until light and foamy.
  4. Add the vegetable oil and blend until fully incorporated.
  5. Gradually fold in the dry flour mixture until smooth.
  6. Pour the batter into the prepared baking sheet and spread it evenly.
  7. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Sprinkle with powdered sugar to prevent sticking.
  9. Cover the cake with a kitchen towel and flip it over gently. Remove the parchment paper.
  10. While the cake is still warm, roll it up using the towel and let it cool completely.
  11. To make the raspberry jam, place raspberries, sugar, and lemon juice in a saucepan. Bring to a boil while stirring constantly.
  12. Simmer for 10 minutes or until the jam thickens.
  13. Strain the jam through a sieve to remove the seeds and set aside to cool.
  14. For the cream cheese filling, beat the cream cheese, powdered sugar, and vanilla extract in a large bowl.
  15. Add the chilled heavy cream and beat until stiff peaks form.
  16. Unroll the cooled cake and spread the raspberry jam evenly, leaving a ½ inch border around the edges.
  17. Spread the cream cheese filling over the jam layer evenly.
  18. Top with fresh raspberries.
  19. Roll the cake back up and refrigerate for at least 2 hours to set.
  20. For the ganache, melt the white chocolate and cream together in a bain-marie. Let cool to room temperature.
  21. Once cooled, add a pinch of salt and mix for 1–2 minutes until the ganache becomes light and fluffy.
  22. Spread the whipped ganache over the rolled-up cake.
  23. Trim both ends of the cake to neaten it.
  24. Decorate with fresh raspberries, sugar-coated rosemary, and star anise for a festive touch.
  25. Dust with powdered sugar before serving.

Nutrition

Serving: 1gCalories: 429kcalCarbohydrates: 47gProtein: 8.6gFat: 25.9gSaturated Fat: 13.8gCholesterol: 178mgSodium: 197mgPotassium: 258mgFiber: 3.3gSugar: 32.4gVitamin A: 109IUCalcium: 109mgIron: 2mg

Notes

The Raspberry Cake Roll is a holiday treat that will leave everyone asking for seconds. With its creamy, tangy filling and delicate sponge, it’s perfect for your festive gatherings!

Tried this recipe?

Let us know how it was!