If you’re dreaming of a festive dessert that’s as beautiful as it is delicious, this Christmas Raspberry Cake Roll Recipe is exactly what you need. Imagine a soft, fluffy sponge cake rolled with luscious whipped cream and bursting with fresh, tart raspberries—every bite offers a perfect harmony of sweet and tangy that will bring holiday cheer to your table. This cake roll isn’t just a showstopper; it’s surprisingly simple to make, letting you create a memorable centerpiece dessert without hours in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this Christmas Raspberry Cake Roll Recipe. Each component plays an essential role, from the fluffy eggs providing structure to the fresh raspberries adding that festive pop of color and bright flavor.
- 3 eggs: Fresh eggs are vital for creating the light, airy texture of the sponge cake.
- 3/4 cup sugar: Balances sweetness without overpowering the natural raspberry tartness.
- 2 tablespoons water: Helps dissolve the sugar and creates moisture for a tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake’s flavor profile.
- 3/4 cup all-purpose flour: The base that gives the cake its structure and softness.
- 1 teaspoon baking powder: Gives just the right lift for a spongy and springy texture.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1/4 cup powdered sugar: Perfect for dusting and preventing the cake from sticking when rolling.
- 1 cup fresh raspberries: The star ingredient that infuses freshness and a festive burst of red.
- 1 1/2 cups whipped cream: Adds a creamy, luscious filling that keeps the cake moist and dreamy.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C) and lining a 10×15-inch jelly roll pan with parchment paper. This setup ensures your cake won’t stick and makes rolling a breeze later on.
Step 2: Beat the Eggs to Perfection
In a mixing bowl, beat the eggs on high speed for about 5 minutes until they turn thick and lemon-colored. This step is crucial for that light, fluffy sponge you’re aiming for, so don’t rush it.
Step 3: Sweeten and Flavor the Batter
Gradually add the sugar, water, and vanilla extract to the eggs, continuing to beat. These ingredients blend to create a luscious base that will carry the delicate flavors beautifully.
Step 4: Fold in Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture to preserve the airiness you worked so hard to build.
Step 5: Spread and Bake
Evenly spread the batter into the prepared pan, then bake for 10-12 minutes until the cake springs back when lightly touched. Keep an eye out—overbaking can dry out the sponge!
Step 6: Roll While Warm
Immediately after baking, turn the cake onto a clean kitchen towel sprinkled evenly with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel from the short side. This technique samples the roll without cracks forming during cooling.
Step 7: Cool and Fill
Let the rolled cake cool completely on a wire rack. Once cooled, gently unroll the cake and spread the whipped cream over the surface, leaving about an inch free at the edges. Press fresh raspberries into the whipped cream to infuse every bite with juicy vibrancy.
Step 8: Final Roll and Chill
Roll the cake up again without the towel, starting with the short side, and place it seam side down on a serving platter. Dust with powdered sugar and add extra whipped cream and raspberries if you want to increase the festive appeal. Refrigerate until you’re ready to enjoy.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
When serving your Christmas Raspberry Cake Roll Recipe, a simple dusting of powdered sugar can add a magic touch that looks like freshly fallen snow. Fresh raspberries and a dollop of whipped cream on the side bring an extra burst of color and flavor, making your presentation as delightful as the taste.
Side Dishes
This cake roll pairs wonderfully with light accompaniments such as a cup of spiced tea or a glass of chilled sparkling wine. Fresh fruit salad or a small bowl of vanilla ice cream can complement the raspberries perfectly without overshadowing the cake’s delicate sweetness.
Creative Ways to Present
For a whimsical holiday twist, decorate the cake roll with edible gold flakes or sprinkle finely chopped pistachios over the whipped cream for a pop of green. You can also slice the roll into pinwheel pieces for bite-sized treats that are perfect for sharing during holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Raspberry Cake Roll Recipe can be stored covered in the refrigerator for up to three days. Keep it wrapped or in an airtight container to maintain moisture and prevent it from absorbing other fridge odors.
Freezing
If you want to bake ahead, this cake roll freezes beautifully. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn. It can be frozen for up to one month. When ready, thaw overnight in the fridge for the best texture.
Reheating
Since this cake roll is best enjoyed chilled, reheating isn’t necessary. However, if you prefer it slightly less cold, allow it to sit at room temperature for about 15-20 minutes before serving to bring out the flavors without compromising texture.
FAQs
Can I use frozen raspberries for this recipe?
While fresh raspberries are best for this Christmas Raspberry Cake Roll Recipe due to their texture and flavor, you can use frozen raspberries if you thaw and drain them thoroughly to avoid excess moisture that could make the cake soggy.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm using a powdered sugar–dusted towel helps prevent cracks. Rolling it immediately after baking trains the sponge to roll easily when filled.
Can I substitute the whipped cream with another filling?
Absolutely! Mascarpone cheese mixed with a touch of sugar or cream cheese frosting are delicious alternatives that add a bit more richness while still complementing the raspberries well.
Is this recipe suitable for kids?
Yes, this Christmas Raspberry Cake Roll Recipe is kid-friendly. Its sweet, creamy, and fruity flavors are usually a hit with children, and it’s a festive treat that adds sparkle to any holiday celebration.
How far in advance can I make this cake roll?
You can prepare the cake roll a day ahead and store it in the refrigerator. In fact, chilling it overnight helps the flavors meld beautifully, making it an easy dessert to tackle ahead of time.
Final Thoughts
This Christmas Raspberry Cake Roll Recipe is a celebration of festive flavors and joyous textures, wrapped up in a pretty little roll that will steal the show at any holiday gathering. It’s a wonderful way to impress your friends and family without fuss, bringing warmth and sweetness to your kitchen and your heart. Give it a try and watch this delightful dessert become your new Christmas tradition!
Print
Christmas Raspberry Cake Roll Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Raspberry Cake Roll is a light and festive dessert featuring a fluffy sponge cake rolled with whipped cream and fresh raspberries. Its delicate texture and vibrant fruit filling make it a perfect holiday treat to serve at any celebration.
Ingredients
Cake
- 3 eggs
- 3/4 cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Decoration
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 cup fresh raspberries
- 1 1/2 cups whipped cream
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prepare for baking the sponge cake.
- Beat the eggs: In a mixing bowl, beat the eggs on high speed until the mixture becomes thick and lemon-colored, about 5 minutes, which incorporates air for a light cake.
- Add sugar and flavoring: Gradually beat in the sugar, water, and vanilla extract, ensuring the mixture stays fluffy and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt; then gently fold these into the egg mixture to preserve the air bubbles.
- Spread batter and bake: Evenly spread the batter into the prepared pan and bake for 10 to 12 minutes until the cake springs back when lightly touched, indicating it is done.
- Prepare for rolling: Lay a clean kitchen towel flat on the counter and sprinkle it evenly with powdered sugar to prevent sticking.
- Roll the cake: Immediately after baking, turn the cake out onto the prepared towel and gently peel off the parchment paper. Starting from a short side, roll the cake up in the towel and cool completely on a wire rack.
- Unroll and fill: Once cooled, carefully unroll the cake and spread the whipped cream evenly over the surface, leaving about 1 inch from the edges.
- Add raspberries: Gently press fresh raspberries into the whipped cream layer for a fruity burst inside the roll.
- Roll final assembly: Roll the cake back up without the towel, starting at the short side, and place seam-side down on a serving platter.
- Decorate and chill: Dust the cake roll with powdered sugar and decorate with additional whipped cream and raspberries if desired. Refrigerate until ready to serve to set the filling and flavors.
Notes
- Beating the eggs until thick and lemon-colored is critical to achieve a light and airy sponge.
- Rolling the cake while warm in the powdered sugar-dusted towel prevents cracking.
- Use fresh raspberries for the best flavor and texture.
- Chill the cake roll before serving to allow the whipped cream filling to set properly.
- This cake is best eaten within 2 days of preparation for optimal freshness.
