Christmas Raspberry Cake Roll Recipe

The holiday season is my absolute favorite time to bake. It’s when the kitchen feels the coziest—filled with warmth, music playing in the background, and the sweet aroma of something delicious in the oven. And one dessert that’s become a holiday tradition in my home is this Christmas raspberry cake roll. It’s everything you’d want in a festive treat: soft vanilla sponge, a tangy raspberry jam filling, a creamy whipped topping, and just the right touch of elegance with a dusting of powdered sugar and sprigs of rosemary. Honestly, it’s almost too pretty to eat. (Almost!)

I still remember the first time I made a cake roll. I was so nervous about the whole rolling-it-up thing! I thought for sure it would crack or break apart. But once I got the hang of it (and learned a few tricks along the way), I realized it’s actually a lot easier than it looks. This raspberry roll is one of my proudest creations—not just because it tastes incredible, but because it looks like a showstopper on the Christmas table.

If you’re ready to impress your guests this holiday season or just want a fun baking project, let’s dive into this recipe!

this RECIPE

A little history behind the cake roll

Cake rolls (or roulades, if you want to sound fancy) have been around for centuries, but they became especially popular in 19th-century Europe. You’ve probably heard of Swiss rolls, their most famous cousin, which traditionally feature a simple jelly filling. Over the years, bakers have gotten super creative with flavors and decorations, making cake rolls the star of many celebrations. This Christmas version feels like a festive twist on a classic tradition—taking the humble roll and dressing it up for the holidays with fresh berries, creamy filling, and even a little sparkle from powdered sugar “snow.”

Let’s talk ingredients: the heart of this dessert

Every ingredient in this recipe plays its part to create a dessert that’s both stunning and delicious. Here’s why they’re important and a few tips I’ve picked up:

The vanilla sponge cake

• Flour: All-purpose flour is perfect here for a soft yet sturdy sponge that can hold its shape when rolled. If you’re out, cake flour works as a substitute for an even lighter texture.
• Eggs: They’re the backbone of the sponge, creating volume and structure. Use fresh, room-temperature eggs for the best results.
• Sugar: Balances the flavors and gives the cake its light sweetness.
• Vanilla extract: Adds warmth and depth—pure vanilla is best if you have it!
• Vegetable oil: Keeps the sponge moist and pliable, making it easier to roll without cracks.

The raspberry jam filling

• Raspberries: Fresh or frozen, they bring that signature tangy sweetness to the filling. I prefer frozen raspberries in winter since they’re easy to find.
• Sugar and lemon juice: These balance the tartness of the berries while creating a glossy, spreadable jam.

The cream cheese filling

• Cream cheese: Gives the filling its rich, creamy texture. Make sure it’s softened to avoid lumps!
• Powdered sugar and vanilla: Sweetens and enhances the flavor without overpowering it.
• Whipping cream: Lightens the filling and adds a lovely, fluffy texture.

The whipped white chocolate ganache

• White chocolate and cream: Creates a decadent, velvety topping. Go for high-quality white chocolate for the best flavor.
• Salt: Just a pinch helps balance the sweetness.

Decorative touches

• Fresh raspberries, rosemary, and star anise make this roll look like it came straight out of a winter wonderland. (Bonus: rosemary dusted with powdered sugar looks like frosty branches!)

Kitchen tools you’ll need (and substitutes if you don’t)

If you’ve ever worried that fancy desserts require fancy tools, don’t! Here’s what you’ll need:

• Electric mixer: A handheld or stand mixer works great for whipping the eggs and cream cheese filling.
• Baking sheet: A 12×16-inch sheet is ideal for creating the thin sponge layer. If yours is smaller, the batter may need an extra minute or two to bake.
• Parchment paper: This is your best friend for preventing sticking. If you don’t have it, grease the pan well and dust it with flour.
• Clean kitchen towel: Use it to roll the warm sponge (this prevents cracks!). If you don’t have a clean towel, a sheet of parchment paper works, too.
• Fine mesh sieve: For straining the raspberry jam to remove seeds. No sieve? Just leave the seeds in for a rustic texture.

Step-by-step: How to make the Christmas raspberry cake roll

1. Bake the vanilla sponge cake

Start by preheating your oven to 350°F (180°C). Grease your baking sheet and line it with parchment paper—it’ll save you a headache later! Whisk together your dry ingredients (flour, baking powder, and salt) in a bowl and set aside.

In a larger bowl, beat the eggs, sugar, and vanilla until the mixture becomes pale and fluffy (about 5 minutes). Gradually fold in the flour mixture, and then stir in the oil for that extra moisture. Pour the batter onto your prepared pan, spread it evenly, and bake for 10-12 minutes. You’ll know it’s ready when the cake springs back lightly to the touch.

Pro tip: Sprinkle powdered sugar over the top as soon as it’s out of the oven. This keeps the cake from sticking when you roll it up!

2. Make the raspberry jam

While the cake cools, toss your raspberries, sugar, and lemon juice into a saucepan. Bring it to a boil, then let it simmer for about 10 minutes, stirring constantly. Once it thickens, strain the mixture through a sieve to remove the seeds and let it cool.

3. Whip up the cream cheese filling

Mix cream cheese, powdered sugar, and vanilla until smooth, then slowly add chilled whipping cream. Beat until stiff peaks form—it should look luscious and thick enough to spread.

4. Assemble the roll

Carefully unroll your cooled sponge and spread on the raspberry jam, leaving a small border around the edges. Next, layer on the cream cheese filling, followed by a scattering of fresh raspberries. Gently roll the cake back up (use the towel to help guide you) and wrap it tightly in plastic wrap. Let it chill in the fridge for at least 2 hours to set.

5. Decorate and serve!

For the finishing touch, spread whipped white chocolate ganache over the roll. Add fresh raspberries, sugar-coated rosemary, and star anise for a festive flair. Dust everything with powdered sugar, slice, and serve!

Variations to try this holiday season

• Gluten-free version: Swap the flour for a 1:1 gluten-free baking mix. It works beautifully!
• Chocolate twist: Add cocoa powder to the sponge for a chocolate-raspberry vibe.
• Lighter version: Use low-fat cream cheese and skip the ganache for a slightly healthier option.
• Summer spin: Swap raspberries for strawberries and garnish with mint leaves for a sunny, fresh dessert.

Serving and pairing ideas

This cake roll deserves to be the centerpiece of your dessert table. Slice it thickly and plate it with a sprinkle of powdered sugar and a sprig of rosemary on the side. Pair it with a glass of chilled Prosecco or a cozy mug of hot cocoa. The tangy berries also complement a cup of Earl Grey tea beautifully.

Storing and reheating tips

Wrap the cake roll tightly in plastic wrap and store it in the fridge for up to 3 days. For longer storage, freeze it (without the ganache) for up to a month. Let it thaw in the fridge overnight before decorating and serving.

Scaling up or down

Need to feed a crowd? Double the recipe and bake two sponge layers. If making a smaller roll, halve the ingredients but watch the baking time—it’ll likely cook faster.

FAQs

1. Can I use store-bought jam?
Of course! It saves time, but homemade jam adds that extra wow factor.

2. What if my cake cracks?
Don’t stress—just cover it with ganache. It’ll still taste amazing!

3. Can I use other fruits?
Absolutely. Strawberries, blueberries, or even cherries work great.

4. How do I keep my sponge moist?
Rolling it while warm and not overbaking are key!

5. Can I make it ahead?
Yes, the roll can be prepared a day ahead. Just decorate before serving.

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