If you’re looking to impress friends and family with a show-stopping dessert that’s bursting with luscious flavors, you have to try this Raspberry White Chocolate Cake Roll Recipe. This beautiful rolled cake wraps a tender, airy sponge around a tangy raspberry jam filling and a silky white chocolate ganache, creating the perfect marriage of sweet and tart. Each bite melts in your mouth with elegant textures, making it a delightful centerpiece for any gathering or special occasion.
Ingredients You’ll Need
The magic of this Raspberry White Chocolate Cake Roll Recipe lies in its simple, high-quality ingredients that come together to create layers of flavor and texture. From fluffy eggs to the zing of fresh raspberries, every component is essential for that perfect balance in taste and appearance.
- 3/4 cup all-purpose flour: Provides the structure for a light but sturdy cake base.
- 1 teaspoon baking powder: Helps the sponge rise beautifully without becoming dense.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 4 large eggs: The secret to the cake’s airy, delicate texture, beaten until light and fluffy.
- 3/4 cup granulated sugar: Sweetens the cake and stabilizes the egg foam for tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 2 tablespoons milk: Keeps the cake moist and tender.
- Powdered sugar for dusting: Prevents sticking while rolling and adds a pretty finish.
- 1/2 cup raspberry jam: Brings a vibrant, fruity tartness that pairs perfectly with white chocolate.
- 1/2 cup fresh raspberries (optional): Adds brightness and texture inside the roll for a fresh burst.
- 1/2 cup heavy whipping cream: Used to make the smooth, creamy white chocolate ganache.
- 4 ounces white chocolate (chopped): Melts into a luscious ganache that complements the raspberry filling beautifully.
How to Make Raspberry White Chocolate Cake Roll Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, greasing it lightly to ensure easy release. Whisk together the flour, baking powder, and salt in a medium bowl to evenly distribute the leavening agents. In a large bowl, beat the eggs and sugar on high speed until the mixture becomes thick, pale, and tripled in volume—this aeration is crucial for a light sponge. Slowly add the vanilla and milk, then gently fold in the dry ingredients to keep the airiness intact. Pour the batter into your pan, spreading it evenly for consistent baking.
Step 2: Bake and Roll the Cake
Bake the cake for 10–12 minutes until the surface springs back when gently pressed; avoid overbaking so the cake stays pliable. While still warm, dust a clean kitchen towel generously with powdered sugar and invert the cake onto it. Peel off the parchment paper carefully, then roll the cake up in the towel from the short end—this technique helps “train” the cake to roll without cracking later. Let it cool completely in this rolled shape.
Step 3: Make the White Chocolate Ganache
Heat your heavy cream just until it begins to simmer, then immediately pour it over the chopped white chocolate in a bowl. Let it sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Allow it to cool and thicken slightly to the perfect spreadable consistency for the filling and drizzle.
Step 4: Assemble the Cake Roll
Carefully unroll your cooled cake and spread the raspberry jam evenly across the surface, ensuring every bite gets that fruity zing. Spread a thin, even layer of white chocolate ganache over the jam, saving some ganache for decoration. If you love an extra fruity pop, scatter fresh raspberries on top before rolling the cake back up snugly but gently to maintain its shape. Finish with a drizzle of the remaining white chocolate ganache over the top, then chill for at least 30 minutes so those flavors meld perfectly.
How to Serve Raspberry White Chocolate Cake Roll Recipe
Garnishes
Presentation is part of the fun! Garnish slices of this Raspberry White Chocolate Cake Roll Recipe with extra fresh raspberries, white chocolate curls, or a delicate dusting of powdered sugar for an elegant touch that will wow your guests at first glance.
Side Dishes
This dessert pairs beautifully with a light accompaniment like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of rich coffee or fruity tea complements the sweet and tangy notes perfectly, making it a well-rounded experience from the first bite to the last sip.
Creative Ways to Present
For a festive occasion, consider slicing the cake roll and arranging the pieces upright on a serving platter to showcase the swirled interior. You can also pipe some whipped cream rosettes around the slices and sprinkle edible rose petals or crushed pistachios for extra color and texture. This dessert also shines beautifully on a tiered dessert tray for parties or elegant gatherings.
Make Ahead and Storage
Storing Leftovers
The Raspberry White Chocolate Cake Roll Recipe keeps well covered in the refrigerator for up to three days. Wrap the cake tightly with plastic wrap or place it in an airtight container to prevent it from drying out and to maintain the softness of the sponge and ganache.
Freezing
You can freeze this cake roll for longer storage by wrapping it tightly in plastic wrap and then foil. Freeze for up to one month. Thaw overnight in the refrigerator before unwrapping for the best texture, and drizzle with fresh ganache or decorations if desired.
Reheating
Since this is a delicate, cream-filled cake roll, reheating is usually unnecessary. Serve chilled or at room temperature for optimal flavor and texture. If desired, letting it sit out for 15–20 minutes before serving helps bring out the richness of the white chocolate ganache.
FAQs
Can I use frozen raspberries for this recipe?
Frozen raspberries can work well, especially in the jam or as an addition inside the roll, but make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
Is it possible to substitute white chocolate with milk or dark chocolate?
Absolutely! While white chocolate provides a creamy sweetness that contrasts beautifully with tart raspberries, milk or dark chocolate ganache would offer a richer, more bittersweet flavor if that’s what you prefer.
How can I prevent the cake from cracking when rolling?
The key is not to overbake and to roll the cake while it is still warm using a powdered sugar-dusted towel. This “training” step allows the sponge to bend without breaking when you fill it later.
Can I make the cake roll vegan or dairy-free?
With some ingredient swaps like egg replacer, plant-based milk, dairy-free cream, and chocolate alternatives, you can adapt this recipe for vegan or dairy-free needs, though the texture and flavor will differ slightly.
What is the best way to cut the cake roll without squishing it?
Use a sharp serrated knife and cut with a gentle sawing motion. Chill the cake well before slicing to ensure cleaner, more precise cuts that hold their shape.
Final Thoughts
There’s something truly special about creating a Raspberry White Chocolate Cake Roll Recipe from scratch—it’s a labor of love that yields a stunning dessert with every slice. Whether for a festive holiday, a birthday, or just an afternoon treat, this recipe invites you to enjoy moments of pure sweetness and joy. I can’t wait for you to try it and delight in every luscious bite!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry White Chocolate Cake Roll is a delicate and delicious dessert featuring a light sponge cake rolled with sweet raspberry jam and creamy white chocolate ganache. Perfect for holidays or special occasions, it’s beautifully adorned with fresh raspberries and a drizzle of ganache, combining fruity brightness with rich sweetness in every bite.
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
- 2 tablespoons milk
- Powdered sugar, for dusting
Filling and Topping:
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (optional)
- 1/2 cup heavy whipping cream
- 4 ounces white chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 5 to 6 minutes, until the mixture becomes thick and pale, ensuring a light sponge.
- Add Vanilla and Milk: Mix the vanilla extract and milk into the beaten eggs and sugar until incorporated.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients, taking care not to overmix to keep the batter airy.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread with a spatula. Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
- Roll Cake While Warm: Dust a clean kitchen towel with powdered sugar. Immediately invert the warm cake onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel from the short end. Allow it to cool completely rolled up to retain shape.
- Prepare White Chocolate Ganache: Heat the heavy whipping cream in a small saucepan just until it simmers. Pour over the chopped white chocolate in a heat-safe bowl and let it sit for 2 to 3 minutes. Stir until completely smooth and let the ganache cool slightly until it thickens.
- Assemble the Cake Roll: Carefully unroll the cooled cake and spread raspberry jam evenly over the surface. Add a thin layer of white chocolate ganache over the jam, reserving some ganache for drizzling. Optionally, scatter fresh raspberries across the top.
- Re-roll and Chill: Gently roll the cake back up without the towel. Drizzle the remaining ganache over the top for decoration. Chill the cake roll in the refrigerator for at least 30 minutes to set the filling and ganache before slicing and serving.
Notes
- To ensure easy rolling, avoid overbaking the cake as it can become dry and crack.
- Raspberry jam can be substituted with fresh raspberry puree for a fresher flavor.
- Garnish with additional fresh raspberries or white chocolate curls to enhance presentation.
