This vanilla raspberry cake roll is a light and airy treat that perfectly highlights the sweet-tart flavor of raspberries. It’s an impressive dessert that offers a beautiful centerpiece for any occasion.
This recipe addresses issues like dryness and lack of flavor in typical cake rolls while providing straightforward steps for beginners to follow successfully.
Have you ever faced the challenge of getting a cake roll to hold its shape without breaking? I certainly have, especially during family celebrations. This recipe guides you through every step, making it easy even for a busy weeknight or unexpected guests.
The magic of this cake roll is its soft sponge cake, baked in just 15 minutes, creating a fluffy texture that wraps around a creamy raspberry filling. With only about 35 minutes total from prep to chilling, it’s a quick way to impress without stress.
If you want to try another fun cake roll, check out my Strawberry Shortcake Cake Roll!
Table of contents
Why You Will Love This Recipe
- Effortless Preparation , You’ll whip up this vanilla raspberry cake roll in under 35 minutes, making it an easy addition to any gathering or spontaneous celebration.
- Light and Fluffy Texture , The use of cake flour creates a delicate sponge that rolls perfectly, giving you that soft, airy feel that contrasts wonderfully with the creamy filling.
- Flavorful Berry Filling , Fresh or frozen raspberries add a burst of tartness to the rich cream cheese filling, making each slice a delightful contrast of flavors that’ll impress everyone.
- Chill for Convenience , Make this cake roll ahead of time; after rolling, just refrigerate for an hour. You’ll have a ready-to-serve dessert that’s cool and refreshing when it’s time to indulge.
Vanilla Raspberry Cake Roll
- Prep Time: 20 minutes
- Cool Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 95 minutes
- Yield: 10 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delightful vanilla raspberry cake roll filled with cream cheese and fresh raspberries, perfect for any occasion.
Ingredients
- 4 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 tablespoons (30ml) buttermilk
- 1 teaspoon (5ml) cider vinegar
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) canola oil
- 1 cup (120g) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh or frozen raspberries (quantity to taste, fresh preferred)
- 1 package (8 ounces, 225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar, sifted (divided for filling and dusting)
- Additional confectioners’ sugar for dusting with at least 1 tablespoon for dusting towel
Instructions
- Step 1: Line the greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Lightly grease the waxed paper to prevent sticking. Set aside.
- Step 2: In a large bowl, beat the 4 large eggs at high speed for 3 minutes until thick and lemon-colored. Gradually add 3/4 cup granulated sugar, continuing to beat until the mixture is thick and light.
- Step 3: Beat in 2 tablespoons buttermilk, 2 tablespoons canola oil, 1 teaspoon cider vinegar, and 1 teaspoon vanilla extract until combined.
- Step 4: In a separate bowl, combine 1 cup cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to overmix to maintain air bubbles.
- Step 5: Spread the batter evenly in the prepared pan. Bake at 350°F (175°C) for 12 to 15 minutes, or until the cake springs back when lightly touched.
- Step 6: Remove the cake from the oven and cool for 5 minutes in the pan. Then invert the cake onto a kitchen towel dusted with 1 tablespoon sifted confectioners’ sugar. Carefully peel off the waxed paper without tearing the cake.
- Step 7: While still warm, roll the cake up in the sugar-dusted towel starting from the short side. This helps the cake hold its shape without cracking. Cool completely on a wire rack before unrolling.
- Step 8: In a small bowl, beat 8 ounces softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in 3 cups sifted confectioners’ sugar and 1 teaspoon vanilla extract until silky and spreadable.
- Step 9: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Scatter fresh or thawed, drained raspberries over the filling.
- Step 10: Roll the cake again gently without squeezing out filling. Place seam side down on a serving platter. Dust with additional sifted confectioners’ sugar. Refrigerate the cake roll for 1 hour to set.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days, covered to avoid drying.
- Freezing: Wrap tightly in plastic wrap, then place in freezer-safe container for up to 3 months. Thaw in refrigerator before serving.
- Beat eggs at high speed until thick and lemon-colored to incorporate sufficient air for a fluffy sponge.
- Fold flour mixture gently into eggs to retain volume and avoid dense cake.
- Dust the kitchen towel with 1 tablespoon confectioners’ sugar before placing cake to prevent sticking.
- Roll the warm cake gently to avoid cracking; if cracks appear, cool the cake an additional 5 minutes before rolling.
- For slower spring-back when checking doneness, test the cake surface after full 15 minutes bake time.
- If filling is too runny, mix in an additional 1/4 cup confectioners’ sugar gradually until desired thickness is reached.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3/4 cup (granulated) plus confectioners’ sugar for filling and dusting
- Sodium: 1/2 teaspoon salt
- Fat: includes 2 tablespoons canola oil plus 1/4 cup butter
- Saturated Fat: from butter and cream cheese (8 oz)
- Unsaturated Fat: predominately from canola oil
- Trans Fat: 0g
- Carbohydrates: includes 1 cup cake flour plus sugars
- Fiber: minimal (from raspberries)
- Protein: from eggs and cream cheese
- Cholesterol: from eggs and butter
Ingredient Notes
- Cake flour: Go for a finely milled, high-protein cake flour to achieve that light and fluffy texture. It absorbs moisture well, giving you a tender cake roll.
- Unsalted butter: I prefer unsalted butter for this. It helps control the sweetness and adds richness. Make sure it’s softened, so it incorporates smoothly.
- Sugar: Use granulated sugar; it sweetens and helps create a nice structure. Don’t use powdered sugar for this recipe, as it’ll affect the texture.
- Eggs: You’ll need large eggs at room temperature. They help bind the ingredients and contribute to the cake’s fluffiness. Cold eggs won’t mix properly!
- Vanilla extract: Pure vanilla extract adds depth and a warm flavor that balances the sweetness. Avoid imitation vanilla for a better taste.
- Fresh raspberries: Opt for plump, ripe raspberries. They add tartness and moisture. If you can’t find fresh, use frozen but thaw them first and drain excess moisture.
- Powdered sugar: This is for dusting on top. It adds a lovely finishing touch. Sift it to avoid clumps, which allows for an even coating.
- Cake flour: Go for a finely milled, high-protein cake flour to achieve that light and fluffy texture. It absorbs moisture well, giving you a tender cake roll.
- Unsalted butter: I prefer unsalted butter for this. It helps control the sweetness and adds richness. Make sure it’s softened, so it incorporates smoothly.
- Sugar: Use granulated sugar; it sweetens and helps create a nice structure. Don’t use powdered sugar for this recipe, as it’ll affect the texture.
- Eggs: You’ll need large eggs at room temperature. They help bind the ingredients and contribute to the cake’s fluffiness. Cold eggs won’t mix properly!
- Vanilla extract: Pure vanilla extract adds depth and a warm flavor that balances the sweetness. Avoid imitation vanilla for a better taste.
- Fresh raspberries: Opt for plump, ripe raspberries. They add tartness and moisture. If you can’t find fresh, use frozen but thaw them first and drain excess moisture.
- Powdered sugar: This is for dusting on top. It adds a lovely finishing touch. Sift it to avoid clumps, which allows for an even coating.
Recipe Tips
- If your cake cracks while rolling, try cooling it for an additional 5 minutes before inverting it onto a towel to maintain flexibility.
- When the cake springs back too slowly, check for doneness by lightly touching the surface after 15 minutes of baking for optimal texture.
- If your filling is too runny, gradually add 1/4 cup of additional confectioners’ sugar until the desired thickness is reached for easier spreading.
- For easy rolling without sticking, dust the towel with 1 tablespoon of confectioners’ sugar before placing the cake on it.
- If the cake feels dense, ensure you fold the flour mixture gently into the egg mixture to retain volume during mixing.
Serving Suggestions
Serve vanilla raspberry cake roll alongside fresh berries or a scoop of sugar-free vanilla ice cream for added sweetness. Consider pairing with a light whipped cream or a simple mint leaf garnish for a refreshing touch.
Use to make a raspberry trifle or layer into parfaits with Greek yogurt. Add to a fruit salad or combine with gluten-free cupcakes for a delightful spread.
Top with a drizzle of sugar-free chocolate sauce or a dusting of cocoa powder. You can also add a dollop of Greek yogurt for a creamy finish.
Recipe variations
- You can use fresh or frozen raspberries in the filling to add tartness. Either makes a tasty contrast to the creamy cream cheese and butter mixture.
- Add 1 teaspoon vanilla extract to the filling for a smooth flavor. Using 1/2 cup confectioners’ sugar balances the sweetness without overpowering the raspberry.
- Either cake flour or a mix of all-purpose flour with cornstarch can work for the sponge. Cake flour yields a lighter texture, but the alternative is simpler to find.
- If doubling the recipe for more servings, use 2 cups flour and 8 large eggs. Bake in two 15×10-inch pans separately to maintain the correct depth and baking time.
- This dessert goes well with lighter coffee drinks like Vanilla Salted Cream Cold Brew served alongside for a complementary touch.
Save This Recipe!
How to Store?
To keep your vanilla raspberry cake roll fresh and delicious, follow these storage tips:
Room Temperature: Place the cake roll in an airtight container at room temperature for up to 2 days to maintain its texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Keep the cake roll covered to prevent drying out.
Freezing: Wrap the cake roll tightly in plastic wrap, then place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this vanilla raspberry cake roll or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
