If there’s one dessert I look forward to each holiday season, it’s the Christmas Raspberry Cake Roll. This whimsical, berry-bright treat steals the spotlight every time, combining a feather-light sponge cake with tangy raspberry jam and lush clouds of whipped cream. Each bite is festive, sweet, and just a little tart—the perfect finish for everything from a cozy family dinner to a sparkling Christmas party. With just a handful of real, classic ingredients and a few pro tips, you can make this gorgeous showstopper at home, no fancy equipment or pastry degrees required!
Ingredients You’ll Need
What I especially love about this cake roll is how each ingredient plays a starring role, turning simple pantry staples into pure holiday magic. From the golden, pillowy sponge to the ruby jam and the billowy whipped cream, every part brings something truly special to this dessert’s flavor, texture, and festive look.
- All-purpose flour: Provides the right amount of structure for a soft but rollable sponge.
- Baking powder: Helps the cake bake up light and fluffy, not dense.
- Salt: Just a pinch balances out all the sweet and brings out the flavors.
- Large eggs (room temperature): The secret to a sponge that’s both airy and rich—make sure they’re not cold!
- Granulated sugar: Sweetens the cake while helping create that signature soft, tender crumb.
- Vanilla extract: Adds creamy warmth that ties together the cake and cream.
- Powdered sugar (for dusting): Keeps the cake from sticking when you roll, and gives a snowy finish on top.
- Raspberry jam: Tart, bright, and beautifully red—a festive filling that’s perfectly classic.
- Heavy whipping cream: Whips up into a dreamy, cloudlike filling that feels so indulgent.
- Powdered sugar (for whipped cream): Sweetens the cream just enough without making it heavy.
- Vanilla extract (for whipped cream): Lends complexity and makes the cream irresistible.
- Fresh raspberries and mint leaves (optional): The prettiest finishing touch—totally optional, but highly recommended for extra flair.
How to Make Christmas Raspberry Cake Roll
Step 1: Prep the Pan and Mix Dry Ingredients
First, preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it. This ensures your cake releases easily later, so don’t skip the parchment! In a small bowl, whisk together the flour, baking powder, and salt—these dry ingredients create the foundation for your perfectly fluffy Christmas Raspberry Cake Roll.
Step 2: Whip Eggs and Sugar
Crack the eggs into a large mixing bowl. Using an electric mixer on high speed, beat for about 5 minutes, or until the eggs transform into a thick, pale, luxurious foam. Gradually add granulated sugar and vanilla extract while mixing, and keep going until everything is smooth and glossy. This step is key for that beautiful sponge texture, so don’t rush it!
Step 3: Fold in Dry Ingredients
Now, gently fold the dry ingredients into the egg mixture. Work with patience and use a wide spatula—this helps keep all the lovely air you’ve whipped into the eggs. Stop folding as soon as everything is combined; overmixing can make the cake tough instead of tender.
Step 4: Bake the Cake
Pour the batter into your prepared pan and smooth it into an even layer. Bake for 10 to 12 minutes—the cake should be just set and spring back when lightly touched. Watch carefully! Overbaking will make rolling more difficult, and you want your Christmas Raspberry Cake Roll nice and flexible.
Step 5: Roll While Warm
While the cake bakes, get a clean kitchen towel ready and dust it generously with powdered sugar. The moment the cake comes out of the oven, invert it onto the towel and carefully peel away the parchment. Starting from a short end, roll the cake up with the towel (think jelly roll style). Rolling while hot helps the cake ‘remember’ its shape without cracking. Let it cool completely in this rolled position.
Step 6: Whip the Cream
While your cake is cooling, grab a chilled bowl and beat the heavy cream, powdered sugar, and vanilla until you have firm, fluffy peaks. There’s just something magical about fresh whipped cream in a Christmas Raspberry Cake Roll—it’s light, rich, and pairs so perfectly with berry jam.
Step 7: Fill and Re-Roll
Once the cake is totally cool, gently unroll it (don’t worry if the edges curl slightly). Spread an even layer of raspberry jam over the whole surface, followed by the whipped cream. Take your time with this step to keep the layers tidy. Then, carefully re-roll the cake (without the towel) and place seam-side down on your serving platter. Chill for at least an hour to let everything set. When ready, dust with extra powdered sugar and decorate with fresh raspberries and mint leaves for true holiday sparkle.
How to Serve Christmas Raspberry Cake Roll
Garnishes
The finishing touches make your Christmas Raspberry Cake Roll look extra festive. A gentle snowfall of powdered sugar gives a frosty finish, while fresh raspberries and mint leaves add beautiful color and elegance. They also echo the dessert’s flavors—trust me, just a handful of raspberries on top makes it feel truly special!
Side Dishes
This dessert shines as the centerpiece of your holiday dessert table, but it’s delightful served with a cup of spiced tea, mulled wine, or even a sparkling glass of prosecco. If you want to offer a dessert spread, consider pairing it with chocolate truffles, a bowl of sugared nuts, or some buttery shortbread cookies for a perfectly balanced Christmas finale.
Creative Ways to Present
Slice the cake roll at the table for wow-factor, or arrange slices on a pretty platter surrounded by more berries and sprigs of mint. For a fun twist, tie tiny ribbon bows around each slice, or serve atop individual dessert plates with a drizzle of extra jam or white chocolate. Every approach turns the Christmas Raspberry Cake Roll into a true celebration.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply place any remaining Christmas Raspberry Cake Roll in an airtight container and keep it in the refrigerator. It will stay fresh, soft, and delicious for up to 3 days—just be sure to add fresh garnishes right before serving again.
Freezing
Need to prep ahead? You can freeze the filled and rolled (ungarnished) cake tightly wrapped in plastic and aluminum foil for up to 2 months. When ready to serve, thaw overnight in the refrigerator and dust with powdered sugar plus fresh garnishes.
Reheating
There’s no need to reheat this dessert—it’s meant to be served chilled! If the cake is too cold straight from the fridge, let slices sit at room temperature for five to ten minutes before enjoying, so the whipped cream softens up beautifully.
FAQs
Can I use a different jam or filling?
Absolutely! While raspberry jam gives the most festive flavor and color, you can swap in cranberry, strawberry, or a mixed berry jam for a fun twist on the Christmas Raspberry Cake Roll. Just be sure to use a thick, seedless preserve for the best texture.
My cake cracked when rolling—what can I do?
Don’t worry, minor cracks are normal and can easily be hidden with whipped cream and powdered sugar. Next time, be careful not to overbake the cake, and roll it while it’s hot and pliable to reduce cracking.
Can this be made gluten-free?
Yes, you can use a good quality 1:1 gluten-free flour blend to make your Christmas Raspberry Cake Roll gluten-free. Just check that your baking powder is also gluten-free and proceed with the recipe as written.
How do I keep the roll from getting soggy?
The key is to use a firm, thick jam and not overfill with whipped cream. Store any leftovers in the fridge, uncovered or loosely covered, to prevent condensation from making the cake soggy.
Is it possible to make this dairy free?
You can substitute coconut cream whipped with powdered sugar in place of heavy cream (chill your coconut cream overnight first!), and use your favorite non-dairy jam and a plant-based cake base to create a delicious dairy-free version of Christmas Raspberry Cake Roll.
Final Thoughts
This Christmas Raspberry Cake Roll is my not-so-secret weapon for spreading sheer holiday joy—every swirl is bursting with color, flavor, and celebration. If you’ve never baked a cake roll before, give this recipe a try; it’s truly easier than it looks, and the results are absolute magic. I can’t wait for you to slice into your masterpiece and share a very sweet Christmas moment with those you love!
Print
Christmas Raspberry Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and fluffy whipped cream, this dessert is a perfect addition to your holiday table.
Ingredients
Sponge Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Filling and Garnish:
- 1/4 cup powdered sugar (for dusting)
- 1/2 cup raspberry jam
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake: Whisk together flour, baking powder, and salt. Beat eggs, sugar, and vanilla until thick. Fold in flour, then spread batter in the pan and bake for 10-12 minutes.
- Roll the Cake: Dust a towel with powdered sugar, invert the baked cake onto it, and roll it up. Let it cool.
- Prepare the Filling: Whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread jam and whipped cream, then roll it back up. Chill before serving.
Notes
- Try cranberry jam or a mix of berries for variety.
- Do not overbake the cake for easier rolling.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
