Raspberry Cake Roll with Cream Cheese Filling Recipe

If you’re on the hunt for a show-stopping dessert, you’re going to adore this Raspberry Cake Roll with Cream Cheese Filling Recipe. I absolutely love how this cake comes together: a tender vanilla sponge rolled with luscious raspberry jam and a dreamy cream cheese filling, all topped with a silky white chocolate ganache. It’s one of those recipes that looks complicated but feels totally doable — and trust me, your family and friends will be begging for the recipe after just one bite!

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Ingredients You’ll Need

The magic of this Raspberry Cake Roll with Cream Cheese Filling Recipe is really in the ingredients — each one playing its part to create the perfect harmony. I always recommend fresh ingredients when possible, especially for the raspberries and cream cheese, to get that vibrant flavor.

• All-purpose flour: Opt for good quality flour to ensure a tender yet sturdy sponge.
• Baking powder: This helps your sponge rise nicely without getting heavy.
• Salt: Just a pinch to balance the sweetness.
• Eggs: Room temperature eggs whisk up better and give volume to the batter.
• Sugar: For sweetness and structure in the cake and jam.
• Vanilla extract: Adds warmth and depth to the sponge and filling.
• Vegetable oil: Keeps the sponge moist and tender.
• Fresh or frozen raspberries: Fresh is best for garnish, but frozen works great in the jam.
• Lemon juice: Brightens the raspberry jam and keeps it fresh-tasting.
• Cream cheese: Use full-fat and softened for the creamiest filling.
• Powdered sugar: For smooth sweetness in the filling and dusting.
• Whipping cream: Chilled cream whips up better and creates that fluffy texture in the filling.
• White chocolate: For the ganache topping — pick good quality for the richest flavor.
• Star anise and fresh rosemary: These are optional but add a beautiful festive touch when decorating.

Variations

I love that you can tweak this Raspberry Cake Roll with Cream Cheese Filling Recipe to match your mood or dietary needs. I’ve tried a few variations — and honestly, each one brings a little something unique to the table.

• Berry swap: Sometimes I swap raspberries for strawberries or mixed berries when raspberries are out of season — it changes the flavor but keeps that fresh fruit zing.
• Gluten-free: I once used a gluten-free flour blend instead of all-purpose, and the cake turned out just as soft — just watch the baking time carefully.
• Chocolate lovers: I like adding cocoa powder to the sponge batter for a chocolate twist on this classic roll.
• Less sweet: Feel free to reduce the sugar in the jam or filling if you prefer a more tart, less sugary finish.

How to Make Raspberry Cake Roll with Cream Cheese Filling Recipe

Step 1: Prepare the vanilla sponge cake

Start by preheating your oven to 350°F (180°C). Grease a 12×16 inch baking sheet lightly and line it with parchment—this step is key to avoiding the frustrating “stuck cake” problem. Next, whisk together the flour, baking powder, and salt in a bowl so they’re evenly mixed. In a separate large bowl, beat the eggs, sugar, and vanilla on high until the mixture is pale and frothy — this usually takes about 5 minutes and really makes the sponge light.

Add the vegetable oil and mix just until incorporated. Be gentle folding in the flour mixture; you want to keep all those lovely air bubbles intact. Pour the batter into your baking sheet evenly — using an offset spatula helps here. Bake for 10-12 minutes, and keep an eye on it: the sponge should spring back lightly and a toothpick inserted should come out clean. This step was a game changer for me — I learned the hard way that overbaking makes rolling tricky!

Step 2: Roll the cake while warm

As soon as the cake is out of the oven, sprinkle the surface generously with powdered sugar to stop it from sticking. Lay a clean kitchen towel over the cake, then carefully invert it onto the towel. Gently peel off the parchment paper. Now — while it’s still warm — roll the cake up in the towel, starting from the short edge. This steams the cake gently and “remembers” the rolled shape, which prevents cracking. Let it cool completely rolled.

Step 3: Make the raspberry jam filling

While the cake cools, toss the raspberries, sugar, and lemon juice into a saucepan. Heat on medium, stirring often, and bring to a boil. Then, reduce heat and let it simmer for about 10 minutes until thickened. For a smooth spread, I like to strain this through a sieve to remove seeds. Set the jam aside to cool completely before spreading to avoid melting the cream cheese filling.

Step 4: Whip up the cream cheese filling

In a clean bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Add chilled whipping cream and whip until stiff peaks form — this fluffy filling is what makes this cake roll unforgettable. Be sure not to over-whip or it will turn grainy!

Step 5: Assemble and chill

Carefully unroll your cooled cake and spread the raspberry jam evenly over it, keeping about ½ inch border around the edges to help keep the filling from leaking. Next, dollop on the cream cheese filling and spread it gently. Scatter fresh raspberries on top for bursts of fresh flavor. Roll the cake back up tightly, wrap with plastic wrap, and chill it in the fridge for at least 2 hours. Trust me, this step lets all the flavors marry together and makes slicing easier.

Step 6: Whipped white chocolate ganache and decorating

For the final flourish, melt white chocolate with whipping cream in a bain-marie, stirring until smooth. Let it cool to room temperature, add a pinch of salt, and whip for 1-2 minutes until fluffy. Spread the ganache over the chilled cake roll. Trim the ends for a neat look, then decorate with fresh raspberries, rosemary sprigs dusted with powdered sugar, and star anise for that beautiful festive vibe.

How to Serve Raspberry Cake Roll with Cream Cheese Filling Recipe

Garnishes

I adore dusting the cake roll with powdered sugar — it adds a snowy look that’s so cozy and festive. Fresh raspberries scattered on top give a pop of color and a tangy bite, while sugar-coated rosemary and star anise add an elegant crunch and a woodsy aroma that really brings it all home.

Side Dishes

The soft sweetness of this cake pairs beautifully with a simple cup of coffee or black tea. For a fancier touch, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream — it complements the creamy filling perfectly without overwhelming the flavors.

Creative Ways to Present

For holidays, I like to slice this roll on a diagonal to show off the beautiful spiral, then arrange the slices in a circle on a serving platter. You can also drizzle extra melted white chocolate or scatter edible flowers for a delicate touch — I’ve found it adds an unexpected wow factor that your guests will love.

Make Ahead and Storage

Storing Leftovers

Once assembled and chilled, wrap the cake roll tightly in plastic wrap and store it in the fridge. It stays moist and fresh for up to 3 days — perfect if you want to prep ahead for a party or holiday.

Freezing

I’ve frozen slices wrapped individually in plastic and foil with success — just thaw in the fridge overnight and you’ll barely notice any difference in texture or flavor. However, I don’t recommend freezing the whole roll uncut because the cream cheese filling can get a bit watery after defrosting.

Reheating

This cake is best served cold, but if you prefer a slightly softer ganache, let it sit at room temperature for 20 minutes before slicing. Avoid microwaving since it can cause the cream cheese filling to separate.

FAQs

Final Thoughts

This Raspberry Cake Roll with Cream Cheese Filling Recipe has become one of my favorite desserts to whip up — it’s festive, fancy, and surprisingly approachable. When I first tried it, I was amazed at how a few simple ingredients turned into such a stunning cake. I know you’ll enjoy the process as much as the taste, and once you get the hang of that rolling technique, you’ll have a killer dessert ready for any occasion. So go ahead, give it a try — your taste buds (and your guests) will thank you!

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