Raspberry White Chocolate Cake Roll Recipe

The Raspberry White Chocolate Cake Roll is one of those sweet treats that not only looks spectacular on any dessert table but also delivers an incredible combination of airy sponge, lusciously silky filling, and vibrant berry flavor. Imagine a pillowy sponge cake swirled with tart raspberry jam and rich white chocolate cream, all finished with a dusting of snow-like powdered sugar and jewel-toned raspberries on top. This showstopper is surprisingly easy to make, and its irresistible flavors and textures are guaranteed to impress your family, friends, or just yourself on a well-deserved afternoon. If you’re searching for a bake that’s as delightful to eat as it is beautiful to look at, this Raspberry White Chocolate Cake Roll will never let you down.

Ingredients You’ll Need

Every ingredient in this recipe for Raspberry White Chocolate Cake Roll has its own special role: from a feather-light sponge cake to the velvety cream and bright jam swirled inside. Don’t be intimidated by the ingredient list — everything is straightforward, and each component helps create that dreamy flavor and texture.

• Eggs: The backbone of a classic sponge, eggs provide structure, richness, and that signature springiness — separate them for the fluffiest result.
• Granulated sugar: Sweetens the cake while also helping to whip up sturdy, glossy egg whites.
• Vanilla extract: Just a splash boosts the aroma and deepens the flavor of the cake.
• All-purpose flour: Provides the necessary stability without weighing the sponge down.
• Salt: A pinch sharpens flavors and balances the sweetness.
• Cream of tartar: Stabilizes whipped egg whites to keep the sponge cloud-light.
• Raspberry jam: Delivers bold, tangy berry flavor and a gorgeous jewel-like swirl inside the roll.
• White chocolate (melted): Melds with whipped cream for a silky-rich, fragrant filling.
• Heavy whipping cream: When whipped, it gives the filling that creamy, luxurious bite.
• Powdered sugar: Lightly sweetens the filling and protects the cake from sticking when rolling.
• Fresh raspberries: Offer bursts of brightness and color atop your finished cake roll.
• White chocolate shavings: Create a pretty, decadent finish on top.
• Extra powdered sugar: For dusting, adding that final festive, bakery-style touch.

How to Make Raspberry White Chocolate Cake Roll

Step 1: Prepare the Cake Batter

Kick things off by preheating your oven to 180°C (350°F) and lining a 10×15-inch jelly roll pan with parchment paper, giving yourself a helpful overhang for easy removal later. Whisk your egg yolks together with half the sugar until they become pale and creamy, then stir in vanilla for that sweet aroma. In another bowl, whip up the egg whites with cream of tartar, gradually adding the rest of the sugar until you achieve glossy, stiff peaks — this is the secret to the cake’s airy texture. Fold the whites gently into your yolk mixture, sift over the flour and salt, and fold just until everything is blended.

Step 2: Bake the Sponge

Gently spread the fluffy batter evenly into your prepared pan and bake for 10–12 minutes. The cake is ready when it springs back at your touch and looks ever-so-slightly golden. Don’t overbake, as this delicate sponge should stay moist and pliable for easy rolling later.

Step 3: Roll the Cake

While your cake bakes, prepare a clean kitchen towel and dust it liberally with powdered sugar. As soon as the cake is baked, turn it out immediately onto the towel, peel off the parchment, and, starting from the short end, roll the cake (with the towel inside) into a tight spiral. Letting it cool in this shape will prevent cracks and help form the classic Raspberry White Chocolate Cake Roll swirl.

Step 4: Prepare the Raspberry White Chocolate Filling

While your cake cools, melt the white chocolate and let it cool just enough so that it’s still pourable. In a medium bowl, whip the cream and powdered sugar to stiff peaks, then gently fold in the cooled white chocolate. The result: a dreamy, thick-yet-light filling with a rich white chocolate flavor.

Step 5: Assemble the Cake Roll

Once your cake is completely cool, carefully unroll it and make sure it stays intact. Spread a thin, even layer of raspberry jam all over, leaving a slim border dry around the edge, then top this with your white chocolate whipped cream. Now, roll the cake back up (without the towel!) as tightly as you can without pushing the filling out. You’ll see those beautiful layers as you roll.

Step 6: Chill and Decorate

Wrap your Raspberry White Chocolate Cake Roll snugly in plastic wrap and refrigerate for at least an hour — this helps set the filling and makes slicing much easier. Just before serving, dust the top with powdered sugar, artfully arrange fresh raspberries, and generously sprinkle over white chocolate shavings for a truly picture-perfect finish.

How to Serve Raspberry White Chocolate Cake Roll

Garnishes

A Raspberry White Chocolate Cake Roll truly shines with a flourish on top. Scatter fresh raspberries across the roll for a vibrant pop of color, then add white chocolate shavings for a touch of decadent flair. A final dusting of powdered sugar never fails to make it look so inviting and festive — almost like something straight out of a pâtisserie window.

Side Dishes

This cake roll is luscious all by itself, but features beautifully alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a handful of toasted almonds for crunch. For a fancy afternoon tea or brunch, try pairing with lemony iced tea or a flute of sparkling Moscato for a refreshing and uplifting balance.

Creative Ways to Present

Don’t stop at just slicing! You can serve the Raspberry White Chocolate Cake Roll in petite rounds stacked with berries as “cake towers” for individual desserts, or trim the edges and arrange slices in a fan on a platter to show off their swirl. For holidays, tie with a ribbon and present on a long board, or dust edible glitter for extra glamour.

Make Ahead and Storage

Storing Leftovers

To store your Raspberry White Chocolate Cake Roll, simply cover any leftover slices or the entire roll tightly in plastic wrap and keep in the refrigerator. It will stay moist and delicious for up to three days, making it a great option for baking ahead for events or enjoying over a couple of afternoons.

Freezing

Freeze the whole cake roll (without garnishes) by wrapping tightly in plastic wrap, then in a layer of foil. For best quality, enjoy within one month. Thaw in the refrigerator overnight before garnishing and serving; the texture and flavor will still be stellar.

Reheating

This delicate dessert is best enjoyed chilled or at cool room temperature, so reheating isn’t needed! If you prefer a softer filling, let the cake sit out for 10–15 minutes before serving, but avoid microwaving as it can melt the cream and compromise the swirl.

FAQs

Can I use fresh raspberries in the filling instead of jam?

You can, but it’s best to mash and strain fresh raspberries with a little sugar for a smoother spread. The jam gives a lovely even layer and keeps the cake from getting soggy, but a homemade raspberry puree can add extra freshness if you like a more tart flavor.

What’s the best way to prevent my cake from cracking when rolling?

Rolling the cake while it’s still warm and letting it cool rolled-up (towel inside) helps prevent cracks. Always use enough powdered sugar on your towel so the cake doesn’t stick, and don’t overbake — a slightly moist cake is more pliable.

Can I make a Raspberry White Chocolate Cake Roll gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend (look for one designed for cakes), and make sure all other ingredients are gluten-free verified. You may need to handle the sponge with extra care, as gluten-free batters can be a bit more fragile.

Is there a way to flavor the whipped cream differently?

Of course! You could add a hint of almond extract or a spoonful of raspberry liqueur to the cream for a more complex flavor. Just remember that additional liquid may slightly loosen the cream, so add flavorings sparingly.

How early can I make the Raspberry White Chocolate Cake Roll before serving?

You can prepare the cake roll (un-garnished) up to 24 hours in advance. This not only helps the flavors meld and filling set, but it actually makes for cleaner, neater slices when you’re ready to serve. Add the fresh fruit and chocolate shavings right before presenting.

Final Thoughts

If you’re looking for that one dessert guaranteed to steal the spotlight and delight every single guest, give this Raspberry White Chocolate Cake Roll a try. It’s a joyful combination of simple techniques and bold flavors that you’ll want to make again and again. Enjoy every bite and happy baking!

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