Christmas Raspberry Cake Roll Recipe

If you’re looking for that wow-factor dessert to bring to your holiday table, you’ve got to try this Christmas Raspberry Cake Roll Recipe. It’s one of those cakes that just looks so festive and tastes like a holiday hug—incredibly light vanilla sponge, tangy raspberry jam, creamy filling, and a dazzling white chocolate ganache finish. I remember the first time I made this: my family went crazy for how fresh and flavorful it was, yet it’s surprisingly simple to pull off. Stick with me, and I’ll walk you through every step so you end up with a cake roll that’s as beautiful as it is delicious.

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Ingredients You’ll Need

This Christmas Raspberry Cake Roll Recipe calls for ingredients you probably already love—simple staples that come together to create something really special. I always suggest getting the freshest raspberries you can find because they make such a difference in flavor. And if you want to skip the jam step, keep reading for a few hacks!

• All-purpose flour: Gives the sponge its tender structure without weighing it down too much.
• Baking powder: Ensures the cake rises beautifully and stays light.
• Salt: Enhances all the flavors in the cake, especially the vanilla.
• Eggs: Provide moisture and structure; I always use large eggs at room temperature for best results.
• Sugar: Sweetens the sponge and balances the tartness of the raspberries.
• Vanilla extract: Adds warmth and depth—don’t skip it!
• Vegetable oil: Keeps the sponge moist and tender—makes rolling it easier without cracking.
• Fresh or frozen raspberries: For making the jam filling—fresh is great, but frozen works well too (just thaw first).
• Lemon juice: A splash brightens the raspberry jam and balances the sweetness.
• Cream cheese: Gives the filling that rich, tangy creaminess that pairs perfectly with berries.
• Powdered sugar: Used both in the filling and dusted on the cake for that festive look and smooth texture.
• Whipping cream: You’ll whip this up for the creamy filling and also for the ganache that tops the cake.
• White chocolate: A deliciously sweet finish in the ganache adds a glossy, festive shine.
• Fresh raspberries, rosemary, star anise, powdered sugar: For decorating and making the cake extra Christmas-y.

Variations

I love that this Christmas Raspberry Cake Roll Recipe is flexible — you can easily tweak it to suit your taste or dietary preferences. I’ve tried swapping out the raspberry jam for other berry jams when raspberries were scarce, and my family still loved it!

• Use strawberry or blackberry jam: When fresh raspberries aren’t in season, I like using homemade or store-bought strawberry jam as a tasty alternative.
• Dairy-free version: Try coconut cream instead of whipping cream and a vegan cream cheese substitute; it still tastes amazing, I promise.
• Chocolate sponge cake: For a richer twist, add some cocoa powder to the sponge batter – my chocoholic friends appreciate this version!
• Add liqueur to the filling: Brandy or raspberry liqueur stirred into the cream cheese filling adds a grown-up festive kick.

How to Make Christmas Raspberry Cake Roll Recipe

Step 1: Prepare Your Vanilla Sponge Cake

Preheat your oven to 350°F (180°C) and grease a 12×16 inch (30x40cm) baking sheet, then line it with parchment paper. I find this is crucial so the sponge bakes evenly and doesn’t stick when rolling.

Whisk together the flour, baking powder, and salt in a bowl and set aside. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until they’re pale and fluffy—this usually takes about 5 minutes. This step makes all the difference in getting a light, airy cake.

Slowly mix in the oil, then gently fold in the dry ingredients to keep the batter airy.

Spread the batter evenly in your prepared pan and bake for 10-12 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top springs back lightly to the touch.

Once out of the oven, sprinkle the cake with powdered sugar to prevent sticking, then cover it with a clean kitchen towel and carefully flip it over the towel. Remove the parchment paper, and while the cake is still warm, roll it up in the towel from the short end. This little trick keeps it from cracking later. Let it cool completely rolled up.

Step 2: Make the Raspberry Jam Filling

In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly to prevent burning. Let it simmer for about 10 minutes until it thickens slightly.

This jam is fresh and vibrant, perfect for this roll, but be sure to sieve it to remove seeds—this keeps your cake super smooth when spread.

Set aside and let it cool completely before spreading on your cake.

Step 3: Whip Up the Cream Cheese Filling

Beat the cream cheese with powdered sugar and vanilla until smooth. Then, whip the chilled cream separately until stiff peaks form and fold it gently into your cream cheese mixture. This makes a fluffy, luscious filling that pairs so well with raspberry!

Step 4: Assemble and Roll the Cake

Carefully unroll the cooled sponge cake, then spread the raspberry jam evenly over the surface, leaving about a ½ inch border so the filling doesn’t ooze out when rolled.

Next, gently spread the cream cheese filling on top of the jam. Top with fresh raspberries to add bursts of fresh flavor and pretty texture.

Roll the cake back up carefully without the towel this time. Wrap in plastic wrap and refrigerate for at least two hours so it sets nicely before you add the ganache and decorate.

Step 5: Finish with Whipped White Chocolate Ganache and Decorate

Melt the white chocolate and whipping cream together over a bain-marie (or gently in the microwave with short bursts), then let it cool to room temperature. Whip this mixture with a pinch of salt until it’s light and fluffy—this ganache adds a decadent, glossy finish.

Spread the ganache evenly over the rolled cake. Trim the ends off the roll to get a smooth presentation.

Finally, decorate with fresh raspberries, rosemary sprigs dusted with powdered sugar, and star anise for that perfect Christmas touch.

Ta-da! You’ve got yourself a showstopper Christmas Raspberry Cake Roll you’ll be proud to serve.

How to Serve Christmas Raspberry Cake Roll Recipe

Garnishes

I adore decorating this cake with fresh raspberries and a few sprigs of rosemary dusted with powdered sugar—it gives that wintery, festive look. The star anise adds a lovely holiday aroma and makes the presentation pop without much effort.

Side Dishes

If you’re serving this at a dinner party, a simple cup of mulled wine, spiced tea, or a creamy eggnog pairs wonderfully with the cake’s tangy sweetness. For a lighter option, fresh fruit salad or a minty green salad balances the richness perfectly.

Creative Ways to Present

Try slicing the cake and stacking the slices slightly offset on a festive platter for a “yule log” effect. Or, serve slices with a drizzle of warm raspberry coulis and a scoop of vanilla ice cream for extra indulgence during your holiday celebrations.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices tightly in plastic wrap and keep them in an airtight container in the fridge. They stay fresh for about 3-4 days, and the flavors actually meld together beautifully after a day or two.

Freezing

I’ve frozen the whole cake roll wrapped snugly in plastic wrap and foil with great results. Just thaw it overnight in the fridge before serving. The texture and flavor hold up surprisingly well, which is awesome for planning ahead.

Reheating

This cake roll is best served chilled, so I don’t recommend reheating. But if you want the ganache a little softer, letting the slice sit at room temperature for 15-20 minutes works beautifully without losing the cake’s tender crumb.

FAQs

Final Thoughts

This Christmas Raspberry Cake Roll Recipe is one of my all-time favorites to bring out during the holidays. It’s festive without being fussy, impressive without the stress. Plus, the balance of flavors feels like the perfect little celebration bite after a big holiday meal. I’m sure once you try it, it’ll become your go-to Christmas dessert too—just watch out, your friends might start requesting it all year round!

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