If you’re looking for a show-stopping holiday dessert, the Christmas Raspberry Cake Roll is the ultimate festive centerpiece! Imagine delicate sponge cake spiraled with a luscious swirl of raspberry jam and pillowy whipped cream, dusted with snowy powdered sugar and bursting with tart berries. This cheery roll isn’t just pretty to look at—it’s bursting with fresh flavor and elegant enough to wow your loved ones, yet simple enough for any home baker. Whether you’re hosting a party or cozying up with family, this merry treat is bound to become your new favorite tradition.
Ingredients You’ll Need
The secret to a perfect Christmas Raspberry Cake Roll is starting with basic ingredients that you probably already have. Each one is carefully chosen for its role, ensuring the cake is light, the filling creamy, and the raspberries shine through with every bite.
- Large eggs: They give the sponge its signature lift and rich color, helping the roll stay tender and flexible.
- Granulated sugar: Sweetens the cake and helps stabilize the egg batter for a fluffy texture.
- Vanilla extract: Adds a subtle warmth and depth to both cake and cream.
- All-purpose flour: Just the right amount for a light, airy crumb that can handle the roll.
- Baking powder: Provides essential rise to keep the cake from feeling heavy.
- Salt: Rounds out all the flavors without overpowering the berries.
- Vegetable oil: Keeps the sponge moist even after chilling.
- Whole milk: Adds softness and a gentle richness to the batter.
- Powdered sugar (for dusting): Ensures the cake doesn’t stick, while also creating a lovely frosted finish.
- Raspberry jam or preserves: The star of the filling—choose seedless if you like it super smooth!
- Heavy whipping cream: Whips up beautifully to a creamy, dreamy filling that holds its shape.
- Powdered sugar (for cream): Sweetens the whipped cream without making it gritty.
- Vanilla extract (for cream): Infuses the filling with an extra kiss of flavor.
- Fresh raspberries & mint leaves (optional): For garnish, adding a splash of festive color and a fresh bite.
How to Make Christmas Raspberry Cake Roll
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) for that perfect airy bake. Line a 10×15-inch jelly roll pan with parchment paper, making sure it fits snugly, then lightly grease the parchment. This double layer of protection guarantees your cake won’t stick and makes the rolling process a breeze.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar, then beat them on high speed for 4 to 5 minutes. The goal here is a thick, pale, and almost ribbon-like batter—this step adds precious air, helping your Christmas Raspberry Cake Roll stay light and flexible. Once it’s beautifully doubled in volume, mix in the vanilla extract.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, being careful not to deflate all that lovely air. Finish by stirring in the vegetable oil and milk until just combined. Your batter should look smooth and glossy.
Step 4: Bake the Sponge
Pour the batter onto your prepared pan, spreading it evenly into every corner with an offset spatula. Slide it into the oven and bake for 10 to 12 minutes. It’s ready when the top springs back under gentle pressure—avoid overbaking or the cake could crack when rolled.
Step 5: Roll While Warm
While your cake is in the oven, lay out a clean kitchen towel and dust it generously with powdered sugar—this is your secret weapon for a crack-free roll. Once baked, immediately invert the cake onto the towel, peel away the parchment paper, and gently roll the cake up with the towel from the short side. Let it cool completely like this; it “teaches” the cake its future spiral shape!
Step 6: Prepare the Creamy Filling
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. This luscious filling is essential for a dreamy bite and balances the sweetness of the jam with airy richness.
Step 7: Assemble and Fill
Carefully unroll the completely cooled sponge. Dollop on an even layer of raspberry jam or preserves, then gently spread the whipped cream over the jam. Work slowly to avoid tearing the cake or mixing the two fillings together.
Step 8: Roll and Finish
Gently re-roll the filled cake, this time without the towel, then place it seam-side down on your serving plate. Dust generously with powdered sugar for a classic snowy finish. If you want to elevate your Christmas Raspberry Cake Roll, top with fresh raspberries and mint leaves for that perfect festive touch. Chill the cake before slicing—this helps the filling set and slices look picture-perfect!
How to Serve Christmas Raspberry Cake Roll
Garnishes
For the prettiest presentation, sprinkle your roll with extra powdered sugar, dot with glistening fresh raspberries, and tuck in some mint leaves for a pop of holiday green. A drizzle of melted white chocolate or a scattering of festive sprinkles will give even more seasonal flair to your Christmas Raspberry Cake Roll.
Side Dishes
Serve your Christmas Raspberry Cake Roll beside a pot of hot tea, rich coffee, or even a mug of creamy hot cocoa for a magical winter pairing. If you’re entertaining, offer small glasses of sparkling wine or berry punch to really bring the celebration to life.
Creative Ways to Present
For a dazzling buffet table, slice the roll into neat rounds and stack them artfully on a tiered platter. Or, dust with edible glitter and nestle sugared cranberries around the base for a snowy, storybook look. For an intimate family gathering, serve generous slices on heirloom plates and let everyone admire those jewel-like swirls!
Make Ahead and Storage
Storing Leftovers
To keep your Christmas Raspberry Cake Roll fresh, wrap it well with plastic wrap or place in an airtight container. Store in the refrigerator for up to three days—just be sure the cake is well-sealed so the whipped cream stays luscious and the sponge doesn’t dry out.
Freezing
If you need to make the cake in advance, you can freeze it! Roll and fill the cake as directed, wrap tightly in plastic and then foil, and freeze for up to one month. Thaw overnight in the fridge before serving, and add final garnishes once defrosted for best results.
Reheating
No need to reheat—this cake is meant to be served chilled. If you want to soften it slightly for serving (especially if frozen), let it sit out at room temperature for 15 to 20 minutes, which makes the whipped cream extra silky.
FAQs
Can I use other flavors of jam for the filling?
Absolutely! While raspberry is traditional and festive, feel free to swap in strawberry, blackberry, or even a mixed berry jam for a delightful twist. Just keep the amount similar, and choose a preserves you love.
How do I prevent the cake from cracking when I roll it?
The key is to roll the cake while it’s still warm and pliable, using a powdered sugar-dusted towel. Rolling it up with the towel (then cooling in this shape) “trains” the sponge, making it less likely to crack after filling.
Can the Christmas Raspberry Cake Roll be made gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. Watch the baking time carefully, as some gluten-free flours bake faster and can dry out more quickly.
How can I make the filling even richer?
For an extra decadent treat, fold a spoonful of mascarpone cheese or softened cream cheese into your whipped cream. This adds body, tang, and a luxurious mouthfeel to your Christmas Raspberry Cake Roll’s filling.
What’s the best way to slice the cake roll neatly?
Use a sharp, serrated knife and clean it off with a warm damp cloth between cuts. Chilling the roll beforehand firm ups the filling, yielding tidy bakery-worthy spiral slices every time.
Final Thoughts
There’s something incredibly joyful about sharing a homemade Christmas Raspberry Cake Roll during the holidays. Its brilliant colors, festive flavors, and light-as-air texture make it a must-try for anyone craving a little seasonal magic. Whether you’re a cake roll pro or this is your first time, I promise this recipe will have everyone coming back for seconds—so give it a try and celebrate in style!
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Christmas Raspberry Cake Roll Recipe
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delight your holiday guests with this festive Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and whipped cream, rolled up to create a stunning dessert centerpiece.
Ingredients
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- ¼ cup whole milk
- powdered sugar for dusting
For the Filling:
- ¾ cup raspberry jam or preserves
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
- Mix Eggs and Sugar: In a large bowl, beat eggs and sugar until thick and pale. Add vanilla extract.
- Prepare Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture with oil and milk.
- Bake the Cake: Pour batter into pan and bake for 10–12 minutes. Remove from oven and roll in a towel.
- Make the Filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll cake, spread jam, then whipped cream. Roll up cake.
- Garnish and Chill: Dust with powdered sugar, garnish with raspberries and mint. Chill before serving.
Notes
- You can use seedless raspberry jam for a smoother filling.
- For extra holiday flair, drizzle with white chocolate or decorate with festive sprinkles.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
