I love how this cake roll strikes a perfect balance of flavors and textures. The sponge cake is light and airy, yet sturdy enough to hold the luscious filling. The crushed raspberries add just the right amount of brightness to balance the creamy white chocolate. It’s not just delicious—it looks absolutely stunning when sliced. Plus, it’s faster and easier than it looks, and can be made ahead for convenience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large eggs 1 cup granulated sugar 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 1 cup fresh raspberries, crushed 1 cup white chocolate chips 1/2 cup heavy cream
Directions
I start by preheating the oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. I give it a light greasing to prevent sticking.
In one bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I beat the eggs and sugar until the mixture is pale and thick. Then, I gently fold in the dry ingredients and vanilla extract.
I pour the batter into the prepared pan, spreading it evenly, and bake it for 12–15 minutes until it’s golden and springs back when touched.
While the cake bakes, I melt the white chocolate chips in a microwave-safe bowl. I whip the heavy cream until soft peaks form and fold in the melted chocolate and crushed raspberries to make the filling.
Once the cake is done, I immediately invert it onto a clean towel dusted with powdered sugar and carefully roll it up while it’s still warm. I let it cool completely in this rolled shape.
When cooled, I unroll the cake, spread the raspberry white chocolate filling evenly, and re-roll it gently (this time without the towel). I wrap the roll in plastic wrap and refrigerate it for at least an hour before slicing and serving.
Servings and timing
This recipe makes about 10 slices. It takes around 35 minutes total from start to finish—15 minutes for baking and about 20 minutes for prep and assembling.
Variations
I sometimes like to switch things up by using dark chocolate instead of white chocolate for a richer taste. If I’m in the mood for more texture, I fold in some chopped nuts, like pistachios or almonds, into the filling. A splash of raspberry liqueur in the whipped cream adds a grown-up twist. You can also use freeze-dried raspberries for an extra burst of flavor without the added moisture.
Storage/Reheating
I wrap any leftover slices in plastic wrap or store them in an airtight container in the refrigerator. It stays fresh for up to 3 days. For the best texture, I let it sit at room temperature for about 10–15 minutes before serving. I don’t recommend reheating, as the whipped filling may separate.
FAQs
How do I prevent the cake from cracking when rolling?
I roll the cake while it’s still warm and flexible, using a towel dusted with powdered sugar. This helps it keep its shape without cracking.
Can I use frozen raspberries instead of fresh?
Yes, I can use frozen raspberries, but I make sure to thaw and drain them well to avoid excess moisture in the filling.
Do I need a jelly roll pan specifically?
A jelly roll pan works best because of its size and depth, but if I don’t have one, I use a rimmed baking sheet of similar dimensions and adjust baking time slightly.
Can I make this cake roll in advance?
Absolutely. I often make it a day ahead and keep it refrigerated until serving time. This even helps the flavors meld together.
What’s the best way to slice the cake roll cleanly?
I use a sharp serrated knife and wipe it clean between slices. Chilling the cake roll first helps get neat, defined cuts.
Conclusion
This Raspberry White Chocolate Cake Roll is one of those desserts that looks impressive but is surprisingly easy to make. I love how the flavors and textures come together to create something that feels both indulgent and refreshing. Whether it’s for a celebration or just because I’m craving something special, this cake roll never disappoints.
This Raspberry White Chocolate Cake Roll is a light, fruity dessert filled with sweet white chocolate cream and crushed raspberries. Perfect for holidays, brunch, or impressing guests.
Author:Ella
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:Serves approximately 10 slices
Category:Dessert
Method:Baking, Rolling
Cuisine:American
Diet:Vegetarian
Ingredients
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup fresh raspberries, crushed
1 cup white chocolate chips
1/2 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and thick. Gently fold in the dry ingredients and vanilla extract.
Pour batter into the prepared pan and bake for 12–15 minutes, until golden brown.
While the cake bakes, melt white chocolate chips in the microwave in 20-second bursts until smooth.
Whip heavy cream until soft peaks form. Gently fold in melted white chocolate and crushed raspberries to make the filling.
Remove cake from oven, invert onto a clean kitchen towel dusted with powdered sugar, and roll it up while still warm. Let it cool completely.
Unroll the cake, spread the filling evenly, re-roll (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour before serving.
Notes
For a cleaner roll, trim the edges of the cake before filling.
Use a serrated knife for clean slices.
Can be made a day in advance and stored in the fridge.
Frozen raspberries can be used if fresh are not available, just thaw and drain excess juice.
