Christmas Raspberry Cake Roll Recipe

The holidays are my absolute favorite time of year to bake, and this Christmas raspberry cake roll is at the top of my list. It’s the perfect balance of elegance and comfort—a fluffy vanilla sponge cake wrapped around tangy raspberry jam and a luscious cream cheese filling, all topped with a dreamy whipped white chocolate ganache. It looks like it came from a fancy bakery, but the best part? It’s surprisingly simple to make at home!

I first made this cake roll last Christmas Eve when we hosted family for dinner. I’ll never forget the moment it came to the table—dusting it with powdered sugar felt like the final sprinkle of holiday magic. The rich aroma of fresh raspberries and cream cheese filling drew a collective “wow” from everyone at the table, and within minutes, it disappeared. Every bite feels festive, like you’re eating a little slice of the season.

So, whether you’re baking for a holiday party or just want to impress your loved ones with something special, this cake roll is a guaranteed showstopper. Let’s dive into the details, shall we?

Christmas Raspberry Cake Roll Recipe

Where this cake roll comes from (and how it became a holiday classic)

Cake rolls (or roulades) have been a part of dessert culture for centuries, originating in Central Europe. You might recognize its cousin, the Swiss roll, or even the iconic yule log, or “bûche de Noël,” that became synonymous with Christmas celebrations in France.

This raspberry version feels modern yet nostalgic, bringing together the vibrant, tart flavor of berries with the timeless charm of a rolled sponge cake. Over the years, variations have popped up all over the world, but the concept remains the same: a light sponge cake that’s baked, filled, rolled, and beautifully decorated. This recipe gives it a holiday spin with fresh raspberries, snowy powdered sugar, and star anise for a festive touch.

Let’s talk ingredients: why each one matters

Vanilla sponge cake

The sponge cake is the backbone of the roll. It’s soft, flexible, and light, thanks to whipped eggs that give it volume. The oil in the recipe adds moisture, preventing the dreaded dry sponge roll. If you’re out of vanilla, almond extract makes a lovely substitute for a nutty twist. And trust me—use fresh eggs; they make all the difference in achieving a fluffy texture.

Raspberry jam

The homemade raspberry jam is like a sweet-tart ribbon running through the cake. Fresh or frozen raspberries work equally well here (a lifesaver during winter months). The lemon juice brightens the flavor and prevents the jam from being overly sweet. Pro tip: sieve the jam to remove seeds for a silky texture, or leave them in for a rustic feel.

Cream cheese filling

Rich and creamy, this filling balances the tartness of the raspberries perfectly. Whipping cream is key for a light, airy texture, so make sure it’s super cold before you start mixing. If you don’t have powdered sugar, you can pulse granulated sugar in a blender until fine—just don’t skip this step, or the filling may end up grainy.

White chocolate ganache

A whipped white chocolate ganache adds a luxurious finish. White chocolate pairs beautifully with the tartness of the raspberries, and a pinch of salt amplifies the flavor. If you’re short on white chocolate, mascarpone or whipped cream frosting could be used as an alternative.

Festive decorations

This is where you can let your creativity shine! Fresh raspberries, powdered sugar, and sugar-dusted rosemary are not just beautiful but edible too. Star anise adds a stunning decorative element (just remind guests not to eat it!). Other ideas? Try candied cranberries or gold sprinkles for an extra festive vibe.

Christmas Raspberry Cake Roll Recipe

What you’ll need in the kitchen

You don’t need a kitchen full of gadgets to make this recipe shine. A few essentials will do the trick:

  • 12×16-inch baking sheet: The size is crucial to get the perfect thickness for rolling. No jelly roll pan? A rimmed cookie sheet works too—just adjust the baking time slightly.
  • Parchment paper: This is non-negotiable. It prevents sticking and makes flipping the cake out of the pan a breeze.
  • Electric mixer: Whipping the eggs and cream cheese filling requires some power. A hand mixer works well, though a stand mixer makes things even easier.
  • Fine mesh sieve: For straining the raspberry jam. It’s optional if you don’t mind seeds, but worth it for a smooth finish.

Step-by-step: how to make this Christmas raspberry cake roll

Start with the sponge cake

Preheat your oven to 350°F (180°C), grease your baking sheet lightly, and line it with parchment paper. In a medium bowl, whisk together your dry ingredients—flour, baking powder, and salt—and set aside.

In a large bowl, beat the eggs, sugar, and vanilla until they’re pale and fluffy (about 5-6 minutes). This step is key for creating a light sponge! Gradually fold in the dry ingredients, being careful not to deflate the mixture, then stir in the oil for added moisture. Pour the batter onto your prepared baking sheet and spread it out evenly.

Bake for 10-12 minutes, or until a toothpick comes out clean. Once it’s out of the oven, sprinkle powdered sugar over the top, cover it with a clean kitchen towel, and flip it out onto the towel. Peel off the parchment, roll it up gently (with the towel inside), and let it cool completely.

Make the raspberry jam

While the cake cools, combine raspberries, sugar, and lemon juice in a saucepan. Stir constantly as you bring it to a boil, then let it simmer for about 10 minutes until it thickens. Sieve it if you want a smooth texture, then let it cool.

Whip up the cream cheese filling

In a large bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Gradually add chilled whipping cream and beat until stiff peaks form. The result? A filling so creamy you’ll want to eat it straight from the bowl (no judgment!).

Assemble the roll

Unroll your cooled cake carefully. Spread the raspberry jam in an even layer, leaving a ½-inch border. Top with the cream cheese filling, then scatter fresh raspberries over the top. Gently roll the cake back up, using the towel to guide you, and refrigerate for at least 2 hours.

Finish with ganache and decorate

Melt white chocolate and cream over a bain-marie, then let it cool before whipping it until fluffy. Spread the ganache over the cake, trim the ends for a neat finish, and decorate with fresh raspberries, rosemary, and powdered sugar.

Christmas Raspberry Cake Roll Recipe

Variations and twists to try

  • Gluten-free: Swap out the all-purpose flour for a gluten-free blend. I’ve had great results with almond flour, but the texture will be slightly denser.
  • Vegan: Replace the eggs with aquafaba (whipped chickpea water) and use coconut cream in place of whipping cream.
  • Seasonal flavors: Try swapping the raspberry jam for cranberry-orange jam or strawberry preserves.
  • Chocolate lovers: Add a thin layer of melted dark chocolate on the sponge before spreading the jam for a decadent twist.
  • Tropical flair: Use mango puree instead of raspberry jam and garnish with toasted coconut.

How to serve and wow your guests

This cake roll is a centerpiece dessert, so presentation is everything! Slice it into thick pieces and dust each slice with powdered sugar for that snowy effect. Garnish the plate with extra fresh raspberries and sprigs of rosemary for a touch of green. Pair it with vanilla ice cream for an indulgent treat.

Drinks that pair perfectly

  • Hot beverages: A spiced chai latte or mulled wine will complement the sweet and tart flavors beautifully.
  • Bubbly options: A glass of Prosecco or sparkling rosé adds a celebratory vibe.
  • Non-alcoholic: Serve with a cranberry mocktail or warm apple cider for a cozy pairing.

Storage and leftovers

Refrigerate the cake roll tightly wrapped in plastic wrap for up to 3 days. If you’re prepping ahead, the unrolled sponge cake and fillings can be made a day in advance. For best results, assemble the cake the day you plan to serve it. Leftovers (if there are any!) can be frozen—just thaw overnight in the fridge.

Adjusting for different crowd sizes

To serve a bigger group, double the recipe and bake two sponge cakes. Roll them separately, or layer them into one large log for a dramatic presentation. For smaller servings, slice the roll into thinner pieces.

Christmas Raspberry Cake Roll Recipe

Frequently asked questions

1. My cake cracked while rolling. What went wrong?
This happens if the cake cools too much before rolling. Roll it while it’s still warm and pliable.

2. Can I use store-bought jam?
Absolutely! Homemade adds a special touch, but store-bought works in a pinch.

3. How do I prevent the sponge from sticking to the towel?
Dust it generously with powdered sugar before rolling.

4. Can I make this ahead of time?
Yes! The cake roll tastes even better after a few hours in the fridge.

5. Can I skip the ganache?
Of course, but it adds an extra layer of indulgence that’s worth it!

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Christmas Raspberry Cake Roll Recipe

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Fluffy vanilla sponge cake rolled with raspberry jam, cream cheese filling, and whipped white chocolate ganache. A holiday showstopper!

  • Total Time: 2 hours, 52 minutes (including chilling time)
  • Yield: 1012 1x

Ingredients

Scale

Vanilla Sponge Cake

  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt
  • 4 eggs
  • 2/3 cup (135g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (28g) vegetable oil

Raspberry Jam Filling

  • 10 oz (300g) raspberries , fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Cream Cheese Filling

  • 9 oz (250g) cream cheese , room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream , chilled

For the Filling

  • 9 oz (250g) fresh raspberries

Whipped White Chocolate Ganache

  • 6 oz (180g) white chocolate
  • 1/4 cup (60g) whipping cream
  • pinch of salt

Instructions

Start with the sponge cake

Preheat your oven to 350°F (180°C), grease your baking sheet lightly, and line it with parchment paper. In a medium bowl, whisk together your dry ingredients—flour, baking powder, and salt—and set aside.

In a large bowl, beat the eggs, sugar, and vanilla until they’re pale and fluffy (about 5-6 minutes). This step is key for creating a light sponge! Gradually fold in the dry ingredients, being careful not to deflate the mixture, then stir in the oil for added moisture. Pour the batter onto your prepared baking sheet and spread it out evenly.

Bake for 10-12 minutes, or until a toothpick comes out clean. Once it’s out of the oven, sprinkle powdered sugar over the top, cover it with a clean kitchen towel, and flip it out onto the towel. Peel off the parchment, roll it up gently (with the towel inside), and let it cool completely.

Make the raspberry jam

While the cake cools, combine raspberries, sugar, and lemon juice in a saucepan. Stir constantly as you bring it to a boil, then let it simmer for about 10 minutes until it thickens. Sieve it if you want a smooth texture, then let it cool.

Whip up the cream cheese filling

In a large bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Gradually add chilled whipping cream and beat until stiff peaks form. The result? A filling so creamy you’ll want to eat it straight from the bowl (no judgment!).

Assemble the roll

Unroll your cooled cake carefully. Spread the raspberry jam in an even layer, leaving a ½-inch border. Top with the cream cheese filling, then scatter fresh raspberries over the top. Gently roll the cake back up, using the towel to guide you, and refrigerate for at least 2 hours.

Finish with ganache and decorate

Melt white chocolate and cream over a bain-marie, then let it cool before whipping it until fluffy. Spread the ganache over the cake, trim the ends for a neat finish, and decorate with fresh raspberries, rosemary, and powdered sugar.

Notes

How to serve and wow your guests

This cake roll is a centerpiece dessert, so presentation is everything! Slice it into thick pieces and dust each slice with powdered sugar for that snowy effect. Garnish the plate with extra fresh raspberries and sprigs of rosemary for a touch of green. Pair it with vanilla ice cream for an indulgent treat.

  • Author: Nora
  • Prep Time: 40minutes
  • Cook Time: 12 minutes
  • Category: Dessert

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