Raspberry White Chocolate Cake Roll Recipe
The Raspberry White Chocolate Cake Roll is one of those showstopper desserts that instantly brightens up any table. Imagine a tender sponge cake rolled around a sweet, tangy layer of raspberry jam and a luscious white chocolate ganache, with bursts of fresh raspberries tucked inside. Each bite brings a delightful balance of creamy, fruity, and airy textures. Whether you’re baking for a birthday, holiday, or simply to surprise your family, this cake roll has a magical way of making the ordinary extraordinary—and it’s much easier to pull off than it looks!
Ingredients You’ll Need
This Raspberry White Chocolate Cake Roll requires just a handful of everyday baking staples, plus a few special touches for flavor and finish. Every ingredient has its own unique job, whether it’s providing structure or dialling up the indulgence, so don’t skip a thing!
- All-purpose flour: Essential for the cake’s structure, giving it just enough body while staying fluffy and light.
- Baking powder: Lifts the cake so it stays soft enough to roll, without turning dense.
- Salt: Balances out the sweetness and deepens all the flavors in the roll.
- Large eggs: Whipped until pale and thick, these are key for that signature flexible sponge texture.
- Granulated sugar: Sweetens the cake and helps create its golden, glossy crust.
- Vanilla extract: Adds that subtle, irresistible aroma and a comforting sweetness.
- Whole milk: Adds moisture and tenderness to the cake, helping it stay soft.
- Raspberry jam: Brings a fruity punch right through the center; opt for a good-quality jam for best flavor.
- Heavy cream: The backbone of your white chocolate ganache—lush and extra creamy.
- White chocolate (chopped): Melts down into a velvety ganache that pairs beautifully with tart raspberries.
- Fresh raspberries: Add juicy pops of brightness and enhance both flavor and appearance.
- Powdered sugar (for dusting): A snowy finish that makes every slice look bakery-ready.
- Extra raspberries and white chocolate curls (for garnish): The cherry—well, raspberry—on top for stunning presentation.
How to Make Raspberry White Chocolate Cake Roll
Step 1: Prep Your Pan and Preheat
Before you start mixing, set yourself up for success by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, letting a little hang over the sides for easy removal. Grease the parchment lightly—this ensures your Raspberry White Chocolate Cake Roll comes out smooth and beautiful, free from sticking or tearing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This dry mixture might seem simple, but even blending ensures that your cake bakes evenly and rises just right. It’s like building a solid foundation for all the deliciousness to come.
Step 3: Whip the Eggs and Sugar
Grab a large bowl and beat the eggs and sugar on high speed for 4 to 5 minutes. The mixture should turn pale, fluffy, and thick—a crucial step for giving your sponge that light, rollable texture. Stir in the vanilla extract to infuse the batter with gentle sweetness.
Step 4: Combine Wet and Dry
Gently fold the dry ingredients into the whipped eggs and sugar, trying not to deflate all that precious air you just whipped in. Add the milk last, just until the mixture is smooth and streak-free. Take care—overmixing is the enemy of a tender cake!
Step 5: Bake the Sponge
Spread the batter evenly into your prepared pan, getting right into the corners. Bake for 10 to 12 minutes, watching for a top that springs back lightly to the touch to guarantee perfect doneness. Overbaking will make the cake crack, so keep a close eye on it.
Step 6: Roll While Warm
Working quickly, turn the freshly baked cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up (short end to short end) right inside the towel. This step is crucial for training the cake to hold its spiral shape. Let it cool completely—patience pays off here!
Step 7: Make the White Chocolate Ganache
While your cake is cooling, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped white chocolate in a bowl and let it sit for two minutes. Stir until the ganache is silky smooth, then let it cool until it’s thick but spreadable. This step is what takes your Raspberry White Chocolate Cake Roll to the next level.
Step 8: Fill and Re-Roll
Once the cake is cool, gently unroll it and spread a layer of raspberry jam edge to edge, followed by a generous slathering of the cooled white chocolate ganache. Sprinkle fresh raspberries for juicy, tart bites in every slice. Reroll the cake carefully—this time without the towel—and wrap it up for a beautiful spiral inside.
Step 9: Chill and Finish
Place your assembled roll, seam side down, in the fridge for at least 1 hour to set the layers and make for easier slicing. Just before serving, dust with powdered sugar and top with extra raspberries and white chocolate curls for the ultimate bakery-worthy presentation.
How to Serve Raspberry White Chocolate Cake Roll
Garnishes
Raspberry White Chocolate Cake Roll loves to be dressed up! Sprinkle it with a snowfall of powdered sugar, and add a handful of plump raspberries and a few fluffy white chocolate curls. These simple touches add a pop of color and a bit of luxury that make this dessert truly celebratory.
Side Dishes
For an elegant dessert spread, serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. Fresh berries tossed in lemon zest pair beautifully, bringing out the raspberry in every bite. If you’re feeling fancy, a glass of crisp sparkling wine makes for a lovely accompaniment.
Creative Ways to Present
Try slicing the cake roll at a slight angle for a striking spiral effect and serve on a colorful platter to highlight the beautiful swirl. For parties, portion into smaller rounds, then skewer each with a decorative pick and a raspberry. You can even layer it into a trifle dish with whipped cream and berries for a playful, deconstructed twist.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry White Chocolate Cake Roll fresh, wrap any leftovers tightly in plastic wrap and store in the refrigerator. It’s best enjoyed within three days, as the cake can start to pick up fridge odors or dry out after that.
Freezing
If you want to save a few slices for another day, you can freeze individual pieces well wrapped in plastic and then foil to lock in moisture. For best results, freeze before dusting with powdered sugar or adding delicate garnishes, and plan to enjoy within a month for peak flavor.
Reheating
This is a treat best served chilled or at room temperature, so there’s no need to reheat! Simply let frozen slices thaw in the fridge overnight. If you prefer a slightly softer texture, set a slice out at room temperature for about 20 minutes before serving.
FAQs
How do I prevent my cake roll from cracking?
The secret is to roll the cake while it’s still warm and pliable. Don’t skip dusting your towel with powdered sugar—it prevents sticking and helps form a smooth spiral. If you work quickly and gently, the cake should roll up beautifully every time.
Can I use a different jam for the filling?
Absolutely! While raspberry jam is classic for a Raspberry White Chocolate Cake Roll, you can swap in seedless raspberry preserves, a homemade compote, or experiment with strawberry or blackberry jam for a unique twist. Just make sure it’s not too runny.
Do I have to use a jelly roll pan?
A jelly roll pan (about 10×15 inches) gives you the perfect cake thickness for rolling. If you use a larger pan, the cake will be too thin; smaller, and it may be too thick and crack. Stick close to the suggested size for best results.
How do I make those beautiful chocolate curls?
To make elegant white chocolate curls, gently run a vegetable peeler along the edge of a cold block of white chocolate. If the curls break, let the chocolate sit at room temperature to soften slightly. A little practice is all it takes for gorgeous results!
Can I make the cake roll the day before serving?
Definitely! In fact, the Raspberry White Chocolate Cake Roll often tastes even better after chilling overnight, as the flavors meld and the cake sets for clean slices. Just keep it loosely covered in the fridge and garnish right before serving.
Final Thoughts
If you love desserts that blend elegance with bursts of fruity flavor, you simply have to try a Raspberry White Chocolate Cake Roll. It’s a recipe that never fails to impress, and you’ll be amazed at how do-able it really is. I hope you whip one up soon—your taste buds (and your guests!) will thank you!
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Raspberry White Chocolate Cake Roll Recipe
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet raspberries and creamy white chocolate with this delightful Raspberry White Chocolate Cake Roll. A light and airy sponge cake rolled around a decadent filling of raspberry jam, white chocolate ganache, and fresh raspberries, this dessert is a show-stopper for any occasion.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Filling:
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 4 oz white chocolate (chopped)
- 1/2 cup fresh raspberries
Additional:
- powdered sugar (for dusting)
- extra raspberries and white chocolate curls (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Whisk together flour, baking powder, and salt. Beat eggs and sugar until thick, then fold in dry ingredients and milk. Bake for 10–12 minutes, then roll the warm cake in a towel to cool.
- Make the filling: Heat cream, pour over white chocolate to make ganache. Spread raspberry jam, then ganache on the cooled cake. Add fresh raspberries and roll the cake. Chill before serving.
Notes
- Roll the cake while warm to avoid cracking.
- Substitute raspberry jam with seedless raspberry preserves or fresh raspberry compote for a less sweet option.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
