If you’re on the hunt for a dessert that looks as impressive as it tastes, this Cherry Cheesecake Cake Roll Recipe is your new best friend. It combines the light, fluffy texture of a sponge cake with a luscious cream cheese filling, all beautifully swirled with vibrant cherry pie filling. The result is a dreamy dessert that feels special yet surprisingly easy to make, perfect for sharing with family or wowing guests at your next get-together.
Ingredients You’ll Need
This Cherry Cheesecake Cake Roll Recipe calls for simple ingredients that you probably already have on hand, yet each one plays a vital role in creating the perfect balance of flavor, texture, and sweetness. From the fluffy eggs that give the cake its lift to the cream cheese that makes the filling silky smooth, every element counts.
- 4 eggs: The base that creates a light, airy sponge when whipped properly.
- 3/4 cup granulated sugar: Sweetens the cake batter and helps stabilize the egg foam.
- 1/4 cup water: Adds moisture to keep the cake tender.
- 1 teaspoon vanilla extract: Adds a fragrant depth to both cake and filling.
- 1 cup all-purpose flour: Provides structure without weighing the cake down.
- 1 teaspoon baking powder: Gives the cake a gentle rise.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- Powdered sugar, for dusting: Keeps the cake from sticking and adds a pretty finish.
- 8 oz cream cheese, softened: Creates the luscious cheesecake layer.
- 1/2 cup powdered sugar: Sweetens the cream cheese filling just right.
- 1 teaspoon vanilla extract (for filling): Enriches the cheesecake flavor with warm notes.
- 1 cup cherry pie filling: Bursts of juicy cherry flavor that add color and a hint of tartness.
How to Make Cherry Cheesecake Cake Roll Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 375°F, then line a 15x10x1-inch baking pan with parchment paper. This setup ensures your cake will bake evenly and release smoothly when it’s time to roll.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs on high speed for a full five minutes. This whipping incorporates air, which is essential for a light, spongy cake. Gradually add the granulated sugar, stirring it in so the mixture becomes glossy and thick. Then, stir in the water and vanilla extract for moisture and flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. These dry ingredients provide the structure and balance needed for the cake to rise gently.
Step 4: Fold Dry Ingredients Into Wet Mixture
Carefully fold the flour mixture into your airy egg batter. Folding gently is key here—it preserves the air bubbles that make the cake light, so use a spatula and take your time with this step.
Step 5: Bake the Cake
Spread the batter evenly into your prepared pan and bake for 12 to 15 minutes. You’ll know it’s ready when the cake springs back lightly to the touch. This timing keeps it tender and flexible—perfect for rolling later.
Step 6: Roll the Cake While Warm
Immediately turn the cake out onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper, and then roll the cake carefully in the towel, starting from a short side. Let it cool completely in this rolled shape on a wire rack—this helps the cake set without cracking when you add the filling.
Step 7: Make the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until silky smooth. This creamy layer will complement the tangy cherry filling perfectly.
Step 8: Assemble and Chill
Unroll your cooled cake gently, spreading the cream cheese mixture evenly over the surface, leaving about a half-inch border. Next, spoon over the cherry pie filling, distributing it evenly. Roll the cake up again tightly but gently, trimming off the ends for a neat finish. Cover and refrigerate to let the flavors meld and the filling firm up before serving.
How to Serve Cherry Cheesecake Cake Roll Recipe
Garnishes
Adding garnishes can elevate this dessert visually and flavor-wise. Consider dusting a little extra powdered sugar over the surface or adding fresh cherries and mint leaves on top. A drizzle of cherry syrup or even a light dusting of crushed graham crackers offers a fun textural contrast.
Side Dishes
This Cherry Cheesecake Cake Roll Recipe pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience. Fresh berries on the side add brightness and a refreshing touch that balances the richness of the cake roll.
Creative Ways to Present
Slice the cake roll into thick spirals and serve them on a rectangular platter with alternating dollops of whipped cream and cherries around the edges. For a party, individual slices can be plated with a small spoonful of cherry compote and a sprinkle of toasted almonds for added crunch and flair.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cherry cheesecake cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Keeping it chilled helps maintain the creamy texture of the filling and prevents the cherries from making the cake soggy.
Freezing
This cake roll freezes beautifully. Wrap it well in plastic wrap and then in foil to avoid freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing to preserve its texture and flavor.
Reheating
Because the cake contains a cream cheese filling, it’s best enjoyed chilled or at room temperature rather than reheated. If you prefer it slightly warm, let it come to room temperature after removing it from the fridge for about 20 minutes—this softens the filling without losing its delicate texture.
FAQs
Can I use frozen cherries instead of cherry pie filling?
You can use frozen cherries, but they should be thawed and well-drained to avoid making the cake soggy. It’s also helpful to add a little sugar or a thickener like cornstarch to mimic the texture of pie filling.
What if I don’t have a jelly roll pan?
A standard rimmed cookie sheet or a baking sheet with a lip about 1 inch deep works well as a substitute. Just be sure to line it with parchment paper and watch the baking time, as thickness may vary.
How do I prevent the cake from cracking when I roll it?
Rolling the cake while it’s still warm but cooled slightly in the towel is crucial. This “pre-rolling” trains it to hold its shape with the filling, minimizing the chance of cracks.
Can I make the cream cheese filling dairy-free?
Yes! Use a dairy-free cream cheese alternative and powdered sugar. The texture won’t be quite the same, but it still creates a delicious, creamy layer that pairs wonderfully with cherries.
Is this recipe suitable for a crowd?
Absolutely! This Cherry Cheesecake Cake Roll Recipe yields 8 to 10 servings, making it perfect for family gatherings, potlucks, or special celebrations.
Final Thoughts
There’s something truly magical about this Cherry Cheesecake Cake Roll Recipe—it brings together the delicate fluffiness of sponge cake, the tangy smoothness of cream cheese, and the bright pop of cherries in a way that feels both nostalgic and festive. If you want a dessert that’s easy to make yet impressive and delicious, give this recipe a try. Your taste buds and guests will thank you!
Print
Cherry Cheesecake Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Cherry Cheesecake Cake Roll combines a light, spongy cake rolled with a smooth cream cheese filling and sweet cherry pie topping, creating a perfect dessert that’s both visually appealing and deliciously satisfying. Ideal for celebrations or a special treat, this roll cake balances creamy and fruity flavors with a tender texture.
Ingredients
Cake Batter
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper to ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, beat the eggs on high speed for 5 minutes to incorporate air for a light texture. Gradually add the granulated sugar while continuing to beat. Stir in water and vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the beaten egg mixture, taking care to maintain the airiness of the batter.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Roll the Cake: Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll the cake up in the towel. Allow it to cool completely on a wire rack rolled up to help maintain its shape.
- Prepare the Filling: In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Assemble the Cake Roll: Unroll the cooled cake gently. Spread the cream cheese mixture evenly over the cake, leaving a 1/2 inch border around the edges. Then spread the cherry pie filling on top of the cream cheese layer.
- Final Roll and Chill: Roll the cake up again tightly without the towel this time. Trim the ends neatly for presentation. Cover the cake roll and refrigerate until ready to serve to allow the filling to set.
Notes
- Ensure the eggs are beaten well to achieve a light and fluffy sponge.
- Rolling the cake while warm helps prevent cracks.
- Cooling the cake completely before filling is essential to avoid melting the cream cheese filling.
- Cherry pie filling can be substituted with other fruit fillings such as raspberry or strawberry.
- For a sharper cheesecake flavor, use full-fat cream cheese.
- Dusting the towel with powdered sugar prevents sticking during the initial roll.
