Raspberry Cake Roll with Cream Cheese Filling Recipe

If you’re looking for a show-stopper dessert that’s both elegant and downright delicious, you *have* to try my Raspberry Cake Roll with Cream Cheese Filling Recipe. It’s the kind of treat that wows guests and feels like a hug in every bite. Light, fluffy vanilla sponge wrapped around a luscious cream cheese filling, bursting with fresh raspberries and a tangy raspberry jam — it’s a party on your palate! Keep reading, and I’ll walk you through every step so you can nail this beautiful and festive dessert with confidence.

this …

Ingredients You’ll Need

Gathering the right ingredients is half the secret to nailing this Raspberry Cake Roll with Cream Cheese Filling Recipe. I always reach for fresh raspberries when I can, and full-fat cream cheese to ensure a rich, velvety filling. The vanilla sponge uses simple pantry staples, but they work together beautifully to create a tender, lift-y cake!

• All-purpose flour: Use fresh flour for the lightest sponge possible, and be sure to sift it to avoid lumps.
• Baking powder: This gives the cake its gentle rise without making it cakey or dry.
• Salt: Just a pinch to deepen flavors and balance sweetness.
• Eggs: Room temperature eggs whip better for aeration—key for a fluffy sponge.
• Sugar: Granulated sugar for the cake, powdered sugar for smoothing the cream cheese filling.
• Vanilla extract: Adds a warming, fragrant note to both cake and filling.
• Vegetable oil: Keeps the sponge moist without weighing it down.
• Fresh or frozen raspberries: Fresh is best for the filling and garnish, but frozen works fine too if you thaw them first.
• Lemon juice: Just a splash to brighten the raspberry jam.
• Cream cheese: Full fat, softened to room temp so it whips smoothly into the filling.
• Whipping cream: Chilled, for that luxurious, fluffy filling and the white chocolate ganache.
• White chocolate: Used in the whipped ganache, adds an indulgent finish.
• Decorations: Fresh rosemary, star anise, and extra raspberries for that festive look—don’t skip!

Variations

One of the things I love about this Raspberry Cake Roll with Cream Cheese Filling Recipe is how flexible it is—you can easily tweak it to suit your tastes or dietary needs. I often switch up the berries or experiment with flavored extracts for a fun twist.

• Berry Swap: I’ve made this with blueberries or mixed berries instead of just raspberries, and it’s always a hit in the summer!
• Gluten-Free Version: Try a gluten-free all-purpose flour blend in place of regular flour; just be sure it includes xanthan gum to keep the sponge elastic.
• Lighter Filling: For a less rich option, substitute half the cream cheese with Greek yogurt—my family still goes crazy for it!
• Chocolate Twist: Add cocoa powder to the sponge for a chocolate-raspberry roll that feels extra decadent.

How to Make Raspberry Cake Roll with Cream Cheese Filling Recipe

Step 1: Whip Up the Perfect Vanilla Sponge

First things first: preheat your oven to 350°F (180°C) and prepare a 12×16 inch (30×40 cm) baking sheet by lightly greasing it and lining it with parchment paper. I like to whisk together the flour, baking powder, and salt in a medium bowl beforehand so they’re ready to fold in later. In a separate, larger bowl, beat the eggs, sugar, and vanilla extract on high speed until the mixture becomes pale and foamy—this usually takes about 5 minutes and is *key* to a bouncy sponge. Next, mix in the vegetable oil gently, then fold in your dry ingredients in batches using a spatula. Pour the batter evenly into your baking sheet and bake for about 10–12 minutes. Keep an eye on your cake: a toothpick inserted in the center should come out clean. Sprinkle some powdered sugar on top before flipping the cake out onto a clean kitchen towel, peel off the parchment, and roll it up while still warm. This rolling step prevents cracks later—trust me, don’t skip it! Let it cool completely rolled up in the towel.

Step 2: Cook Down the Raspberry Jam

Meanwhile, make your raspberry jam filling by combining fresh or thawed raspberries with sugar and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly to prevent sticking. Simmer gently for about 10 minutes until the jam thickens slightly. I like to sieve this mixture to remove the seeds for a smoother texture, but if you enjoy the crunch and extra tang, feel free to skip this step. Let the jam cool to room temperature before using it on the cake.

Step 3: Whip Up the Cream Cheese Filling

Take softened cream cheese and beat it with powdered sugar and vanilla extract until smooth and creamy. Then, pour in the chilled whipping cream and whip until stiff peaks form. This fluffy mixture is the magic that makes the filling light yet rich. A little secret I discovered? Make sure your cream cheese is truly room temperature—it helps everything blend seamlessly, so no lumps sneak in.

Step 4: Assemble the Cake Roll

Gently unroll your cooled sponge cake, then spread a thin, even layer of raspberry jam across the surface, leaving about a half-inch border without jam around the edges. Next, dollop the cream cheese filling on top of the jam and smooth it evenly. Be gentle here; you want a nice even layer without tearing the cake. Scatter fresh raspberries across the cream cheese filling for bursts of freshness with every bite. Now, carefully roll your cake back up without the towel this time. Wrap it in plastic and refrigerate for at least 2 hours to let the flavors meld and the filling set.

Step 5: Finish with Whipped White Chocolate Ganache & Decorate

For the final touch, melt white chocolate with whipping cream over a bain-marie (or gentle double boiler). Let the mixture cool to room temperature, then whip it with a pinch of salt until fluffy and light. Spread the whipped ganache over the cake roll evenly. I like to trim the ends off the roll at this point to reveal those gorgeous swirl layers inside. Then, decorate with extra fresh raspberries, sprigs of rosemary dusted lightly with powdered sugar, and star anise for that festive vibe. It’s the kind of presentation that’ll get everyone asking for the recipe!

How to Serve Raspberry Cake Roll with Cream Cheese Filling Recipe

Garnishes

I love adding a fresh and fragrant finish with powdered sugar dusted over rosemary sprigs and a few star anise pods—it instantly gives this cake roll that holiday and rustic charm. Fresh raspberries aren’t just delicious; they also add a bright pop of color and texture, which makes each slice feel extra special.

Side Dishes

This Raspberry Cake Roll pairs wonderfully with a simple cup of coffee or tea. For a fuller dessert spread, I often serve it alongside whipped cream or a scoop of vanilla bean ice cream. Light, fruity salads like a citrus-infused arugula make a refreshing contrast too!

Creative Ways to Present

For birthday parties, I’ve wrapped the cake roll in edible gold leaf and scattered edible flower petals on top—instant wow-factor! At Christmas, arranging the roll on a platter surrounded by evergreen sprigs and cranberries turns it into a festive centerpiece. You can also slice the cake roll and serve each piece on individual plates with a drizzle of raspberry coulis for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Cake Roll with Cream Cheese Filling keeps beautifully in the fridge, tightly wrapped in plastic wrap or stored in an airtight container. It stays fresh for up to 3 days—usually longer if it lasts that long in your house!

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil, and then popped them in freezer bags. When you’re ready to enjoy, thaw them overnight in the fridge for best texture. The freezing process slightly softens the cream cheese filling, making it even more luscious once thawed.

Reheating

I typically skip reheating this cake roll since it’s best served chilled, but if you want to warm it gently, a few seconds in the microwave (10-15 seconds) or letting it sit at room temperature for 15 minutes softens the texture without melting the filling.

FAQs

Final Thoughts

This Raspberry Cake Roll with Cream Cheese Filling Recipe has become a favorite for special occasions in my home. I love how it feels fancy with minimal fuss—and it’s a big crowd-pleaser every single time. If you enjoy desserts that balance tart freshness with creamy richness, this cake roll hits all those notes and more. Trust me, once you try it, you’ll be making it again and again. So grab your mixing bowls, rally your raspberries, and let’s get rolling!

Print