If you’re looking for a stunning dessert that perfectly balances fruity brightness with creamy indulgence, this Raspberry White Chocolate Cake Roll Recipe is absolutely the one to try. It’s a delightfully light yet rich cake, rolled up with luscious raspberry jam and silky white chocolate ganache inside — a dreamy combination that feels just as special as it tastes. This dessert is simply irresistibly beautiful, and once you master the technique, it’s surprisingly easy to make. Trust me, friends and family will be asking for seconds every single time.
Ingredients You’ll Need
Gathering your ingredients for this cake roll is a breeze, and each one plays a crucial role in crafting the perfect texture and flavor. From fluffy eggs that give volume and lightness, to the sweetness of granulated sugar, and the vibrant kick from raspberry jam — every element contributes to this cake’s magic.
- 4 large eggs, room temperature: Eggs provide structure and give the cake a light, airy texture when whipped properly.
- 3/4 cup granulated sugar: Sweetens the cake just enough to complement the tartness of raspberries without overpowering.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake’s flavor.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the natural flavors.
- 3/4 cup all-purpose flour: The base that holds everything together with a tender crumb.
- 1 teaspoon baking powder: Helps the cake rise lightly and maintain its springy texture.
- 1/4 cup whole milk: Adds moisture and richness to the batter.
- 1/4 cup powdered sugar (for dusting towel): Prevents the cake from sticking to the towel when rolling.
- 1/2 cup raspberry jam or preserves: Bursts with fruity flavor and creates the dazzling raspberry layer inside.
- 1/2 cup heavy cream: Transforms into a luscious white chocolate ganache for the creamy filling.
- 4 oz white chocolate, finely chopped: Melts into a silky, sweet ganache that pairs perfectly with the raspberries.
- 1/2 teaspoon vanilla extract: Infuses the ganache with a subtle aromatic touch.
- Fresh raspberries (optional, for garnish): Add a pop of freshness and visual appeal when serving.
- Additional white chocolate shavings (optional, for garnish): Give an elegant finish and a delightful texture contrast.
How to Make Raspberry White Chocolate Cake Roll Recipe
Step 1: Prepare Your Pan and Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper so your cake releases easily later. Beat the room temperature eggs with an electric mixer for about 5 minutes until they’re thick and pale — this whipping is crucial to create that perfect airy sponge. Slowly add the granulated sugar, beating constantly until fully incorporated, and then stir in the vanilla extract and salt for extra flavor depth.
Step 2: Combine Dry Ingredients and Mix Gently
In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening evenly. Carefully fold these dry ingredients into your whipped egg mixture just until combined — no overmixing here to keep your cake fluffy! Lastly, stir in the milk to add moisture, ensuring a smooth batter that’s ready to bake.
Step 3: Bake and Roll the Cake
Pour the batter evenly into your prepared pan and spread it out gently. Bake for 12 to 14 minutes, or until the cake springs back lightly to the touch — an important sign that it’s cooked through but still soft. While the cake is still warm, turn it out onto a clean kitchen towel dusted generously with powdered sugar, peel off the parchment paper, and carefully roll the cake up with the towel from the short side. This rolling while warm is key to prevent cracking later. Let it cool completely in this rolled form.
Step 4: Make the White Chocolate Ganache
Warm the heavy cream until it just begins to simmer, then remove from heat and pour over the finely chopped white chocolate. Allow it to sit for a few minutes so the chocolate melts properly. Stir gently until smooth and glossy, then mix in the vanilla extract. Let the ganache cool until thickened slightly but still spreadable — this creamy filling will make the cake roll irresistibly decadent.
Step 5: Assemble the Cake Roll
Once the cake has cooled completely, carefully unroll it. Spread the raspberry jam evenly across the surface, providing a tart and fruity foundation for your ganache layer. Next, spread the white chocolate ganache over the jam. Roll the cake back up gently without the towel this time, sealing the delicious filling inside. Place your roll seam side down on a serving platter and chill it in the fridge for at least an hour to set and make slicing a breeze.
How to Serve Raspberry White Chocolate Cake Roll Recipe
Garnishes
To elevate presentation, scatter fresh raspberries on top for a burst of freshness and color contrast. Sprinkle some additional white chocolate shavings for a pretty, delicate touch that adds texture and visual appeal. These garnishes make the cake look irresistible and invite everyone to dig in right away.
Side Dishes
This cake roll pairs beautifully with a light cup of tea or espresso to balance sweetness. Consider serving alongside a small bowl of fresh berries or a dollop of whipped cream for an extra indulgent treat that complements the raspberry white chocolate flavors perfectly.
Creative Ways to Present
For a festive twist, slice the cake roll into pinwheel pieces and arrange them on a platter for a charming tea-party effect. You could also drizzle a little melted white chocolate across the top or dust with powdered sugar for a simple yet elegant finish. Another fun idea is to serve individual slices with a scoop of raspberry sorbet to amplify the fruity notes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry White Chocolate Cake Roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and fresh for up to 3 days, making it easy to enjoy a slice or two whenever a sweet craving hits.
Freezing
If you want to save some for later, the cake roll freezes wonderfully. Wrap it tightly in plastic wrap followed by aluminum foil to protect against freezer burn. When ready to enjoy, thaw it in the fridge overnight for best texture and flavor.
Reheating
Since this cake roll is best enjoyed chilled, reheating isn’t necessary. However, if the white chocolate ganache firms up too much in the fridge, let the cake sit at room temperature for 10-15 minutes before slicing and serving to soften the filling beautifully.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Absolutely! Fresh raspberries can be pureed and lightly sweetened to replace the jam for a tangier, fresher filling that’s just as delicious. Just be sure to strain the puree to remove seeds if you prefer a smooth texture.
What if I don’t have a jelly roll pan?
A standard rimmed baking sheet with similar dimensions (about 10×15 inches) will work just fine. Just make sure to line and grease it properly for easy cake removal and rolling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and pliable is the secret. Dusting the towel with powdered sugar prevents sticking, and rolling gently from the short side ensures a neat spiral without breaks.
Can I make the cake roll without the white chocolate?
Yes! You can replace the white chocolate ganache with whipped cream or cream cheese frosting combined with raspberry jam for a different but equally scrumptious filling.
Is this recipe suitable for beginner bakers?
Definitely! The steps are straightforward, and the instructions are easy to follow. Plus, it’s such a rewarding project that even new bakers will feel proud serving this elegant Raspberry White Chocolate Cake Roll Recipe.
Final Thoughts
Making this Raspberry White Chocolate Cake Roll Recipe is like giving yourself an amazing homemade gift — a beautiful, delicious dessert that’s bursting with flavor and guaranteed to impress. It’s the kind of recipe that becomes a firm favorite, perfect for celebrations or whenever you need a little sweet joy in your day. Go ahead, give it a try and experience the magic of fresh raspberries and white chocolate wrapped in a tender sponge. You won’t regret it!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry White Chocolate Cake Roll is a delightful dessert featuring a light and fluffy sponge cake rolled with sweet raspberry jam and a luscious white chocolate ganache. Perfectly balanced, it combines the tartness of raspberries with the creamy sweetness of white chocolate, making an elegant and irresistible treat for any occasion.
Ingredients
Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup whole milk
- 1/4 cup powdered sugar (for dusting towel)
Filling
- 1/2 cup raspberry jam or preserves
- 1/2 cup heavy cream
- 4 oz white chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Garnish (optional)
- Fresh raspberries
- Additional white chocolate shavings
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until thick and pale. Gradually add the granulated sugar, beating until fully combined.
- Add flavorings: Stir in vanilla extract and salt for balanced flavor.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour and baking powder to ensure even distribution.
- Combine batter: Gently fold the dry ingredients into the egg mixture until just incorporated to keep the batter airy. Stir in the milk to create a smooth batter.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 12 to 14 minutes, or until the cake springs back when lightly touched.
- Roll the cake: Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper. Roll the cake up in the towel starting from the short side to shape it, and let cool completely to maintain the roll shape.
- Prepare the ganache: Heat heavy cream until just simmering, then pour it over chopped white chocolate. Let sit for 2–3 minutes before stirring until smooth. Stir in vanilla extract and let the ganache cool and thicken slightly.
- Fill and re-roll the cake: Unroll the cooled cake carefully and spread an even layer of raspberry jam over it. Follow with the white chocolate ganache. Roll the cake back up without the towel, placing it seam side down on a platter.
- Chill and garnish: Refrigerate the cake roll for at least 1 hour to set. Before serving, garnish with fresh raspberries and additional white chocolate shavings if desired.
Notes
- For easier rolling, roll the cake while it is still warm to prevent cracking.
- Substitute raspberry jam with fresh raspberry puree for a tangier and fresher flavor.
- Keep the cake refrigerated until ready to serve to maintain freshness and ganache texture.
