Raspberry Cake Roll

I first discovered the magic of cake rolls during a trip to Vienna, where I watched a pastry chef create the most beautiful Roulade I'd ever seen. The way she effortlessly rolled that delicate sponge cake inspired me to try it myself back home. This Raspberry Cake Roll recipe is my interpretation of that Viennese elegance with a fruity American twist. The sponge cake is incredibly light and fluffy, made by whipping egg whites to stiff peaks and gently folding them into the batter. This creates that perfect airy texture that rolls without cracking. The cream cheese filling is where the magic happens – I fold in mashed fresh raspberries, which creates beautiful pink swirls and adds a natural tartness that cuts through the sweetness. When you slice into it, you see this gorgeous spiral of vanilla cake and raspberry cream that looks like it came from a fancy bakery. The topping of sugared raspberries and rosemary isn't just for show – it adds a festive touch and tells guests they're in for something special. What I love most is how this recipe transforms simple, everyday ingredients into something that looks and tastes extraordinary.

Why I love this recipe

I absolutely love this Raspberry Cake Roll because it embodies everything a perfect dessert should be – beautiful, delicious, and surprisingly doable. There's something so satisfying about creating a dessert that makes people gasp when they see it. The texture is what really gets me – that light, pillowy sponge cake paired with the creamy, tangy filling creates the perfect bite every single time. I also love that it's not overly sweet; the raspberries add a natural tartness that balances everything beautifully. From a practical standpoint, it's a make-ahead dream. You can prepare it the day before, wrap it up, and let it chill, which means less stress when you're entertaining. The versatility is another huge plus – I've made variations with strawberries, blueberries, and even lemon curd. But the raspberry version remains my favorite because those ruby-red berries are just stunning. What really makes this recipe special to me is the memories attached to it. Every time I make it, I think of my grandmother teaching me to roll the cake while it's warm, of my kids' excited faces when they see it on the dessert table, and of all the celebrations where this beautiful roll has been the star of the show.

What You Need From Your Kitchen

• Eggs: Separate yolks from whites carefully, ensuring no yolk gets into the whites for proper whipping
• Cream Cheese: Bring to room temperature for 30-60 minutes before using for smooth, lump-free filling
• Fresh Raspberries: Reserve 1/2 cup for topping and mash 1 cup for the filling, gently pressing with a fork
• All-Purpose Flour: Sift with baking powder and salt to ensure even distribution and prevent lumps in the batter
• Granulated Sugar: Divide into portions for egg yolks and whites for proper texture development
• Powdered Sugar: Keep extra on hand for dusting the towel, filling, and final garnish

Let's Make These Together

Prepare Your Workspace

Start by preheating your oven and preparing your jelly roll pan with parchment paper. Having everything ready before you start mixing is key to success. Gather all your ingredients and measure them out so you can work efficiently once you begin beating the eggs.

Master the Egg Technique

The secret to a light, fluffy cake that rolls perfectly is in how you handle the eggs. Beat those yolks until they're thick and pale – this incorporates air and creates volume. Then whip the whites separately until they form stiff, glossy peaks. The gentle folding technique is crucial here; you want to maintain all that beautiful air you've incorporated.

Bake and Roll Immediately

Once your cake is baked to golden perfection, don't let it sit! The rolling-while-hot technique is what prevents cracks. Dust that towel generously with powdered sugar, flip the cake out, peel away the parchment, and roll it up snugly with the towel inside. Let it cool completely in this rolled shape – it's creating a memory so it won't crack when you fill it later.

Create the Dreamy Filling

While your cake cools, make that luscious raspberry cream cheese filling. Beat the cream cheese until it's impossibly smooth, then fold in those gorgeous mashed raspberries. The pink swirls are not just beautiful – they add incredible flavor. When you unroll that cooled cake and spread this filling, you'll see your masterpiece coming together.

The Final Assembly

Unroll your cake carefully, spread that beautiful filling edge to edge, and roll it back up without the towel this time. Wrap it snugly in plastic wrap and let it chill. This resting time allows everything to set perfectly. When you're ready to serve, dust it with powdered sugar and top with those stunning fresh berries and rosemary. Each slice will reveal a perfect spiral that looks like it came from a fancy bakery!

pin it

Switch Things Up

I'll never forget the first time I attempted a cake roll – I was terrified it would crack into a million pieces! But my grandmother assured me that the secret was rolling it while it was still warm. She was right, as always. Now, I make this Raspberry Cake Roll every Christmas, and it's become my signature dessert. Last year, I experimented with adding a hint of lemon zest to the cream cheese filling, and it was absolutely divine. The tartness of the raspberries paired with that subtle citrus note took it to another level. Sometimes I'll use a mix of raspberries and strawberries when fresh raspberries are pricey. I've also made mini versions for individual servings at dinner parties – they're adorable! The key is to not overthink the rolling process. Yes, there might be a small crack or two, but honestly? That powdered sugar dusting covers everything beautifully. My kids love helping me arrange the sugared berries on top – it's become our little holiday tradition.

Perfect Pairings

This Raspberry Cake Roll pairs beautifully with a cup of Earl Grey tea or freshly brewed coffee for an afternoon treat. For a more indulgent dessert experience, serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you're hosting a holiday brunch, it's wonderful with champagne or a raspberry mimosa. The tangy-sweet flavor profile also complements a glass of dessert wine like Moscato or a light Prosecco. For a cozy winter evening, pair it with hot chocolate topped with marshmallows. You could also serve it with fresh berries on the side – strawberries, blueberries, and blackberries all work wonderfully to create a beautiful berry medley plate.

pin it

Frequently Asked Questions

→ Can I make this cake roll ahead of time?

Absolutely! This cake roll is actually better when made ahead. You can prepare it up to 24 hours in advance, wrap it tightly in plastic wrap, and refrigerate. Just add the final dusting of powdered sugar and fresh berry garnish right before serving. Some bakers even make it two days ahead for parties.

→ Why did my cake crack when I rolled it?

The most common reason is that the cake cooled too much before the initial roll. You must roll it while it's still hot from the oven. Also, make sure you're rolling it with the towel inside first – this creates a memory in the cake. If you're gentle and roll while warm, you should have minimal cracking. A few small cracks are normal and will be covered by powdered sugar.

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the filling, but make sure to thaw them completely and drain excess liquid before mashing. Fresh raspberries work best for the topping since they hold their shape better. Frozen berries can make the filling slightly more watery, so you might want to add a tablespoon of cornstarch to the cream cheese mixture if using frozen.

→ How should I store leftover cake roll?

Store any leftover cake roll covered in the refrigerator for up to 3 days. Wrap it in plastic wrap or place it in an airtight container to prevent it from drying out. The cake stays moist and delicious when properly stored. Bring it to room temperature for 10-15 minutes before serving for the best texture and flavor.

→ Can I freeze this raspberry cake roll?

Yes! This cake roll freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil before freezing. Thaw it overnight in the refrigerator before serving. Don't add the final powdered sugar dusting and fresh berry garnish until after it's thawed. This makes it perfect for make-ahead holiday entertaining.

→ What other fillings can I use instead of raspberry?

This recipe is very versatile! You can substitute the raspberries with strawberries, blueberries, or blackberries. Lemon curd mixed with cream cheese is divine. Chocolate ganache with whipped cream is another favorite. Nutella with banana slices is a crowd-pleaser. Just keep the consistency similar to the original filling – not too thin or it will squeeze out when rolling.

→ Do I need a special pan for this recipe?

A standard 15x10-inch jelly roll pan (also called a half-sheet pan) works best. If you don't have one, you can use a similar-sized baking sheet with sides. The pan needs sides to contain the batter. Don't use a deeper cake pan as it will change the baking time and make rolling difficult.

Conclusion

This Raspberry Cake Roll is the perfect showstopper for any holiday celebration or special occasion. The combination of light, airy sponge cake with the tangy-sweet raspberry cream cheese filling creates a dessert that's both elegant and delicious. The best part? It looks incredibly impressive but is surprisingly achievable, even for intermediate bakers. The festive presentation with sugared berries and rosemary makes it a stunning centerpiece for your dessert table. Once you master the rolling technique, you'll find yourself making this gorgeous cake roll for every celebration throughout the year.