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
Scale
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.
