Christmas Raspberry Cake Roll: A Festive Holiday Showstopper

There’s no dessert quite like a cake roll to steal the show at any holiday gathering, and this Christmas Raspberry Cake Roll does just that—with style and flavor! Imagine a soft, fluffy vanilla sponge cake wrapped around a luscious cream cheese filling, layered with sweet-tart homemade raspberry jam, and topped with a silky whipped white chocolate ganache. It’s festive, flavorful, and oh-so-delicious.

But here’s the best part: despite its impressive presentation, this cake roll is entirely manageable to make. With a little patience and the step-by-step instructions below, even beginner bakers can create this masterpiece. It’s the kind of dessert that makes people’s eyes light up when you bring it to the table. Plus, it tastes every bit as good as it looks!

This recipe is a family favorite during the holidays, and for good reason. My kids love helping with the decorating, and the vibrant red raspberries against the snowy white ganache make it look like a winter wonderland. Whether you’re hosting Christmas dinner or attending a holiday potluck, this cake roll will undoubtedly become your signature dessert.

Why You’ll Adore This Christmas Raspberry Cake Roll

1. Stunning Presentation: With its swirl of raspberry jam and cream cheese filling, this cake roll is a visual delight.
2. Balanced Flavors: Sweet, tangy, and creamy come together perfectly in every bite.
3. Make-Ahead Friendly: Perfect for busy holidays since you can assemble it ahead of time.
4. Customizable: You can switch up the flavors to suit your preferences, from adding citrus to the cream cheese to trying different fruit fillings.
5. Impressively Easy: Looks fancy, but with the detailed instructions below, it’s completely beginner-friendly.

Preparation Time and Servings

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Chilling Time: 2-3 hours
• Total Time: About 4 hours
• Servings: 10-12 slices

Ingredients

Vanilla Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1 tsp (4g) baking powder
• 1/2 tsp (2g) salt
• 4 large 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

Whipped White Chocolate Ganache:

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

For Decorating:

• Fresh raspberries
• Star anise
• Fresh rosemary sprigs
• Powdered sugar

Step-by-Step Instructions

1. Prepare the Vanilla Sponge Cake

1. Preheat the oven: Set your oven to 350°F (180°C). Lightly grease a 12×16-inch (30x40cm) baking sheet and line it with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat the eggs and sugar: In a large mixing bowl, combine the eggs, sugar, and vanilla extract. Use an electric mixer to beat on high speed for about 4-5 minutes, or until the mixture is pale and fluffy.
4. Incorporate the dry ingredients: Gradually fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the batter. Finally, fold in the vegetable oil until the batter is smooth.
5. Bake the cake: Pour the batter evenly onto the prepared baking sheet, spreading it out with a spatula. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
6. Roll the cake: Dust a clean kitchen towel with powdered sugar. While the cake is still warm, carefully invert it onto the towel and peel off the parchment paper. Starting from one short end, gently roll the cake up with the towel and let it cool completely.

2. Prepare the Raspberry Jam Filling

1. Cook the raspberries: In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 10 minutes).
2. Strain the jam: For a smooth filling, press the mixture through a fine mesh sieve to remove seeds. Let it cool to room temperature before using.

3. Prepare the Cream Cheese Filling

1. Mix the cream cheese base: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Whip the cream: Add the chilled whipping cream to the mixture and beat until stiff peaks form. Be careful not to overwhip, as this can make the filling grainy.

4. Assemble the Cake Roll

1. Unroll the cooled sponge cake: Carefully unroll the cake and lay it flat on the kitchen towel.
2. Spread the raspberry jam: Using an offset spatula, spread an even layer of raspberry jam over the cake, leaving a ½-inch (1cm) border around the edges.
3. Add the cream cheese filling: Spread the cream cheese mixture over the raspberry layer, ensuring an even coating.
4. Add fresh raspberries: Scatter fresh raspberries across the filling for bursts of tartness.
5. Roll the cake back up: Starting from the same short end, roll the cake up tightly (without the towel this time). Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.

5. Prepare the Whipped White Chocolate Ganache

1. Melt the chocolate: Combine the white chocolate and whipping cream in a heatproof bowl. Place over a simmering pot of water and stir until smooth.
2. Whip the ganache: Allow the mixture to cool to room temperature, then beat it with a mixer until light and fluffy. Add a pinch of salt for flavor balance.

6. Decorate the Cake Roll

1. Frost the roll: Unwrap the chilled cake and place it on a serving platter. Spread the whipped ganache evenly over the surface.
2. Add festive decorations: Garnish with fresh raspberries, sprigs of rosemary, star anise, and a dusting of powdered sugar.

Serving Suggestions

• Classic Pairing: Slice and serve as a standalone dessert at your holiday table.
• Elegant Presentation: Add a drizzle of raspberry coulis or chocolate sauce on the plate.
• Festive Touch: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success Christmas Raspberry Cake Roll

1. Work Quickly with the Sponge Cake: Rolling it while warm prevents cracks.
2. Chill Ingredients: Cold cream whips better and creates a stable filling.
3. Strain the Jam: Removing seeds gives the jam a smooth texture, enhancing the overall presentation.
4. Plan Ahead: Make the raspberry jam and ganache a day in advance to streamline the process.

Variations

1. Lemon Twist: Add lemon zest to the cream cheese filling for a citrusy flavor.
2. Chocolate Cake: Swap the vanilla sponge for a chocolate version by adding cocoa powder to the batter.
3. Nut Topping: Sprinkle chopped pistachios or almonds over the ganache for added crunch.

Storage and Freezing

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the assembled (but undecorated) roll tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before decorating.

Frequently Asked Questions

1. Can I use store-bought jam?
Yes, but homemade jam provides a fresher, more vibrant flavor.

2. What if my cake cracks?
No worries! The ganache can cover imperfections.

3. How do I avoid overwhipping the cream?
Stop whipping as soon as stiff peaks form. Watch closely as it thickens.

Conclusion

The Christmas Raspberry Cake Roll is more than just a dessert—it’s a centerpiece for your holiday celebrations. Its festive look and delightful flavors make it a crowd-pleaser, while the straightforward recipe ensures success every time. Try it this holiday season, and don’t forget to share your creation! Happy baking!