If you’re ready to wow your friends and family with a showstopper, look no further than the Raspberry White Chocolate Cake Roll. This stunning dessert is as delightful as it is delicious: a tender, sponge-like cake rolled around layers of tangy raspberry jam and rich, creamy white chocolate ganache. Each slice is a swirled masterpiece that perfectly balances tart fruitiness with sweet, luxurious chocolate, all in a gorgeous roll that makes any occasion feel special.
Ingredients You’ll Need
Every element in this recipe serves a purpose, working together to create an unforgettable Raspberry White Chocolate Cake Roll. With just a handful of straightforward ingredients, you’ll achieve a bakery-worthy treat at home—where each piece, from the cake to the filling and garnish, is totally worth it.
- 4 large eggs, room temperature: The foundation for your light, airy sponge; beating them thoroughly gives the cake its delightful lift.
- 3/4 cup granulated sugar: Brings sweetness and helps structure the cake as it bakes.
- 1 teaspoon vanilla extract: Enhances the overall flavor with subtle warmth and depth.
- 1/4 teaspoon salt: A tiny bit goes a long way to balance all the sweetness.
- 3/4 cup all-purpose flour: Your classic cake base, keeping things fluffy and just sturdy enough to roll.
- 1 teaspoon baking powder: Gives your cake the gentle rise it needs to stay soft.
- 1/4 cup whole milk: Adds moisture for a tender bite and helps bind the batter.
- 1/4 cup powdered sugar (for dusting towel): Prevents sticking during the rolling process and adds a lovely hint of sweetness to the exterior.
- 1/2 cup raspberry jam or preserves: This is where the bright, tart raspberry flavor shines—choose a quality jam for the most punch.
- 1/2 cup heavy cream: The key to a silky white chocolate ganache filling.
- 4 oz white chocolate, finely chopped: Melts smoothly to create a luscious filling that pairs beautifully with the raspberries.
- 1/2 teaspoon vanilla extract: Adds another layer of flavor to the ganache, complementing the fruit and cake.
- Fresh raspberries (optional, for garnish): For a burst of color and a fresh fruity note.
- Additional white chocolate shavings (optional, for garnish): A final flourish that makes your Raspberry White Chocolate Cake Roll extra elegant.
How to Make Raspberry White Chocolate Cake Roll
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grab a 10×15-inch jelly roll pan and line it with parchment paper, lightly greasing the surface to prevent sticking. This initial step is crucial for that perfect cake release, so don’t skip it—even the loveliest cake can tear if unprepared!
Step 2: Whip Up the Cake Batter
In a large bowl, beat your eggs on high speed for about 5 minutes. They should transform into a pale, thick, almost mousse-like mixture—this step gives your Raspberry White Chocolate Cake Roll its signature airy texture. Gradually add the granulated sugar while mixing, then blend in the vanilla extract and salt.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder—no lumps, just pure, powdery goodness! Gently fold these dry ingredients into your egg mixture. The goal here is to keep all that lovely volume, so be gentle. Finish by stirring in the milk until just combined.
Step 4: Bake the Sponge Cake
Pour your batter into the prepped pan, spreading it evenly into every corner with a spatula. Slide it into the oven and bake for 12 to 14 minutes. When done, the cake should spring back lightly when you touch it—if it does, you’ve nailed it!
Step 5: Roll the Cake While Warm
This is the magic moment! Lay a clean kitchen towel flat and sprinkle it with powdered sugar. Quickly and carefully invert the hot cake onto the towel, peel off the parchment paper, and gently roll it up with the towel inside, starting from the short edge. This key step helps the cake remember its shape and avoid cracks. Let it cool completely wrapped up.
Step 6: Make the White Chocolate Ganache Filling
While the cake is cooling, create your silky filling. Gently heat the heavy cream until it’s just about to simmer, then pour it over your chopped white chocolate in a bowl. Let it sit for a couple of minutes, then stir until the ganache is smooth and dreamy. Stir in the vanilla extract. Let the ganache cool to a spreadable consistency.
Step 7: Fill and Roll
Unroll your cooled cake carefully. Evenly spread the raspberry jam over the surface, followed by the white chocolate ganache. Now, slowly roll the cake back up (without the towel this time), being gentle to keep the swirl tidy and tight. Place your Raspberry White Chocolate Cake Roll seam-side down on a serving platter.
Step 8: Chill and Garnish
Cover and refrigerate your masterpiece for at least an hour—it helps the flavors meld and the cake hold its shape. Before serving, add the final touches: shower the roll with fresh raspberries and curls of white chocolate. Each slice is pure happiness!
How to Serve Raspberry White Chocolate Cake Roll
Garnishes
Turn every slice into a picture-perfect treat with fresh raspberries and a sprinkling of white chocolate shavings. For extra flair, a dusting of powdered sugar or a few mint sprigs will bring color and freshness to the presentation, making your Raspberry White Chocolate Cake Roll look just as beautiful as it tastes.
Side Dishes
This cake roll shines on its own but plays well with others, too. Pair slices with a scoop of vanilla ice cream or a dollop of softly whipped cream for added luxury. For a lighter touch, serve alongside a fresh berry salad or even a glass of sparkling wine for a special occasion.
Creative Ways to Present
The Raspberry White Chocolate Cake Roll makes a dazzling centerpiece. Try slicing and stacking pieces with extra jam and ganache between layers for a playful twist, or use mini rolls for individual servings at a tea party. Decorate the platter with edible flowers or a raspberry coulis swirl for restaurant-level drama.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry White Chocolate Cake Roll tightly in plastic wrap or store in an airtight container in the refrigerator. It stays soft and flavorful for up to three days—perfect for sneaky midnight snacks or next-day treats with coffee.
Freezing
You can absolutely freeze your Raspberry White Chocolate Cake Roll! Wrap it snugly (un-garnished is best) and place in a freezer-safe bag or container. Thaw overnight in the fridge before slicing and garnishing. The cake and filling retain their wonderful texture surprisingly well.
Reheating
This delightful dessert is best enjoyed chilled or at room temperature. There’s no need to reheat; just let the cake roll sit out for about 10-15 minutes if it’s coming straight from the fridge to soften up for perfect slicing and taste.
FAQs
Can I use fresh raspberries instead of jam?
Absolutely! Macerate fresh raspberries with a bit of sugar, or puree and strain them for a tangy, fresh layer. Just make sure any extra liquid is drained off so your cake doesn’t get soggy.
How do I prevent the cake from cracking while rolling?
Rolling the cake while it’s still warm and flexible is key. Dusting the towel generously with powdered sugar also helps prevent sticking, allowing for a smooth, crack-free roll every time.
Is it possible to make the Raspberry White Chocolate Cake Roll gluten-free?
Yes, you can substitute a high-quality gluten-free all-purpose flour blend for the regular flour. Just be sure it includes a binder like xanthan gum for the best texture and structure.
Can I make this dessert ahead for a special occasion?
Definitely. The Raspberry White Chocolate Cake Roll actually improves after a few hours in the fridge, so feel free to assemble it a day ahead. Wait to garnish until just before serving for the freshest look.
What if I don’t have a jelly roll pan?
A rimmed baking sheet close in size (about 10×15 inches) will work. Just be mindful that a thicker or thinner cake layer may affect baking times slightly, so keep an eye on it as it bakes.
Final Thoughts
Nothing beats the joy of sharing a slice of homemade Raspberry White Chocolate Cake Roll with the people you love. If you’ve never tried making a cake roll before, this recipe is a truly rewarding (and fun!) place to start. Trust me, once you see those vibrant swirls and take your first bite, you’ll want to add this dessert to your go-to repertoire. Give it a try—you’ll be amazed at just how delicious and impressive your own creation can be!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 45 minutes (includes cooling and chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet raspberry and creamy white chocolate with this delightful Raspberry White Chocolate Cake Roll. A light and fluffy cake filled with luscious raspberry jam and decadent white chocolate ganache, this dessert is a show-stopping 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
Filling:
- 1/4 cup powdered sugar (for dusting towel)
- 1/2 cup raspberry jam or preserves
- 1/2 cup heavy cream
- 4 oz white chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- Fresh raspberries (optional, for garnish)
- Additional white chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Beat eggs until pale, add sugar, vanilla, salt, then fold in flour mixture and milk. Pour into pan and bake for 12–14 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, flip the cake onto the towel, remove parchment paper, roll it up, and let it cool.
- Make the filling: Heat cream, pour over white chocolate, stir until smooth, add vanilla. Let cool and thicken.
- Assemble the cake: Unroll the cake, spread raspberry jam, then white chocolate ganache. Roll it back up and chill for at least 1 hour.
- Serve: Garnish with raspberries and white chocolate shavings before serving.
Notes
- For easier rolling, make sure to roll the cake while it’s still warm.
- You can substitute raspberry jam with fresh raspberry puree for a tangier flavor.
- Keep refrigerated until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
