Fluffy Raspberry White Chocolate Cake Roll Recipe: Sweet Bliss

Baking a delightful raspberry white chocolate cake roll can turn an ordinary afternoon into a sweet celebration of flavor.

Soft sponge layers swirl around creamy filling, creating a mesmerizing dessert that looks as incredible as it tastes.

Delicate raspberry notes dance alongside rich white chocolate, promising a sensational treat for anyone who loves elegant pastries.

Lightweight and airy, this cake roll brings European bakery sophistication right to your kitchen counter.

Each slice reveals a beautiful spiral of color and texture that feels like an edible artwork.

Home bakers will find surprising ease in crafting this impressive dessert that looks far more complicated than its straightforward preparation.

The combination of tart berries and smooth chocolate creates a harmonious balance you won’t be able to resist.

Let’s craft a dessert that will make everyone at the table pause and marvel.

Raspberry White Chocolate Cake Roll That Looks Like Dessert Art

• Master a stunning dessert without professional baking skills, perfect for impressing guests with minimal kitchen experience.
• Whip up this delightful cake roll in under 2 hours, making it an ideal spontaneous sweet adventure for busy home bakers.
• Blend the rich creaminess of white chocolate with tangy raspberries, creating a dessert that appeals to both kids and adults with its perfect balance of sweetness and tartness.
• Suitable for birthdays, brunches, holidays, or any special gathering where you want a show-stopping yet approachable dessert that looks professionally made.

Ingredients to Create Raspberry White Chocolate Cake Roll

• Eggs, Sugar: The foundation of the light and airy cake texture, with yolks and whites separated for maximum volume.
• Vanilla Extract: Adds warm, sweet flavor and enhances overall cake taste.
• Flour, Salt: Provides structure and balances the sweetness of the cake.
• Cream of Tartar: Stabilizes egg whites for a perfect meringue-like texture.

• White Chocolate: Creates a rich, creamy filling with a smooth and luxurious flavor.
• Heavy Cream, Powdered Sugar: Whipped together to make a light and fluffy cream base.
• Raspberry Jam: Adds fruity tartness and vibrant color to the cake roll.

• Powdered Sugar: Used for dusting and adding a delicate, sweet finish.
• Fresh Raspberries: Provides a pop of color and fresh fruity contrast.
• White Chocolate Shavings: Adds an elegant decorative touch and extra chocolate flavor.

How to Roll and Fill Raspberry White Chocolate Cake Like a Pro

Step 1: Prepare Cake Batter

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper. Separate egg whites and yolks into two different mixing bowls. Whisk egg yolks with sugar until creamy and pale. Add vanilla extract and mix well. Beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff peaks develop. Gently fold egg whites into yolk mixture in three careful additions. Sift flour and salt over the batter, folding delicately until just combined.

Step 2: Bake Cake Base

• Clean kitchen towel
• Powdered sugar for dusting

Step 3: Initial Cake Rolling

Once baked, immediately invert cake onto prepared towel dusted with powdered sugar. Carefully remove parchment paper. Roll cake tightly with the towel from the short end. Allow cake to cool completely while rolled.

Step 4: Create White Chocolate Cream Filling

• Heavy cream
• Powdered sugar

Fold melted white chocolate into whipped cream mixture gently.

Step 5: Final Assembly

Carefully unroll cooled cake. Spread thin layer of raspberry jam across cake surface, leaving small border around edges. Spread white chocolate cream evenly over jam. Re-roll cake carefully without towel, ensuring tight but not compressed roll.

Step 6: Chill and Decorate

• Fresh raspberries
• White chocolate shavings

Tips to Keep the Raspberry Cake Roll Fluffy and Smooth

• Prevent Cake Cracking: Roll the warm cake immediately after baking while it's still flexible to avoid splitting or breaking during the rolling process.
• Smooth Filling Technique: Use an offset spatula to spread the white chocolate cream and raspberry jam evenly, ensuring a consistent layer throughout the cake roll.
• Temperature Control: Allow the melted white chocolate to cool slightly before folding into the whipped cream to prevent melting and maintain a smooth, stable filling.
• Powdered Sugar Trick: Generously dust the kitchen towel with powdered sugar to prevent the cake from sticking and make rolling easier without damaging the delicate sponge.
• Storage Tip: Wrap the cake roll tightly in plastic wrap and store in the refrigerator for up to 3 days, maintaining its moisture and flavor profile.

Storage Tips for Raspberry White Chocolate Cake Roll

• Store the cake roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the cake roll securely in plastic wrap, then place inside a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut cold slices with a sharp, clean knife wiped between each cut for neat, clean edges. Serve chilled for the best texture and flavor.
• Let refrigerated cake sit at room temperature for 15-20 minutes before serving to soften the filling and enhance the cake's delicate texture.

What Goes Best with Raspberry White Chocolate Cake Roll

• Uncork a crisp, dry champagne that complements the cake's sweetness. The bubbles will cut through the rich white chocolate cream, creating a balanced and luxurious flavor experience.
• Mix a light raspberry martini or prosecco-based cocktail with fresh raspberry puree. This drink echoes the cake's fruity notes while adding a sophisticated adult touch.
• Brew a smooth cappuccino or vanilla-infused latte. The creamy coffee will harmonize beautifully with the white chocolate's richness and provide a warm contrast to the cake's delicate texture.
• Select a sweet Moscato d'Asti or a late harvest Riesling. These wines' subtle sweetness and light fruitiness will dance perfectly with the raspberry and white chocolate flavors.

Raspberry Cake Roll Variations to Try Today

• Gluten-Free Raspberry White Chocolate Cake Roll: Replace regular flour with a gluten-free flour blend, ensuring the same texture and light consistency while making the dessert safe for those with gluten sensitivities.
• Vegan Raspberry White Chocolate Alternative: Swap eggs with aquafaba, use coconut cream instead of heavy cream, and create a vegan white chocolate using cocoa butter and plant-based milk powder for a dairy-free version.
• Low-Sugar Raspberry Cream Roll: Substitute sugar with stevia or monk fruit sweetener, reduce jam quantity, and use sugar-free white chocolate to create a lighter, diabetic-friendly dessert option.
• Dairy-Free Raspberry Chocolate Roll: Replace heavy cream with coconut cream, use dairy-free white chocolate chips, and maintain the classic roll technique for those avoiding dairy products.

Raspberry Cake Roll FAQs

• Why use cream of tartar in the cake batter?

Cream of tartar stabilizes egg whites, helping them maintain volume and creating a lighter, fluffier cake texture that’s essential for a delicate roll cake.

• How do I prevent my cake from cracking when rolling?

Roll the cake while it’s still warm and immediately after baking. Using a sugar-dusted towel helps prevent sticking and makes rolling easier without causing cracks.

• Can I make this cake ahead of time?

Yes, you can prepare the cake roll up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator, and dust with powdered sugar just before serving.

• What if I don't have a jelly roll pan?

You can use a similar-sized baking sheet with raised edges. The key is having a shallow pan that allows the cake to bake evenly and be easily rolled.

Raspberry White Chocolate Cake Roll Recipe

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4.9 from 29 reviews

• Total Time: 32 minutes
• Yield: 8 1x

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Description

Indulgent raspberry white chocolate cake roll seamlessly blends sweet and tart flavors in a delicate dessert. Delicate cake layers embrace creamy filling, promising a luxurious experience that delights dessert enthusiasts with each elegant slice.

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Ingredients

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Cake Components:

• 4 large eggs, separated
• 100 g (½ cup) granulated sugar, divided
• 70 g (½ cup) all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar

Filling and Cream Ingredients:

• 200 ml (¾ cup) heavy whipping cream
• 150 g (½ cup) raspberry jam
• 120 g (½ cup) white chocolate, melted
• 2 tablespoons powdered sugar

Decoration Elements:

• Fresh raspberries
• White chocolate shavings
• Powdered sugar

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Instructions

1. Prepare the baking surface by lining a jelly roll pan with parchment paper, ensuring extra overhang for easy cake removal.
2. Separate egg yolks and whites into two distinct mixing bowls, creating a foundational technique for a light, airy cake texture.
3. Whisk egg yolks with half the sugar until the mixture transforms into a pale, creamy consistency, incorporating vanilla extract for enhanced flavor depth.
4. Utilize the egg white technique by beating them with cream of tartar, gradually introducing remaining sugar until stiff, glossy peaks form.
5. Delicately fold egg white mixture into yolk base using a gentle, sweeping motion to maintain the batter’s airiness.
6. Sift flour and salt over the combined mixture, folding with minimal disruption to preserve the cake’s delicate structure.
7. Distribute batter evenly across the prepared pan, creating a uniform layer that will ensure consistent baking.
8. Bake in a preheated oven until the cake surface springs back when gently touched, indicating perfect doneness.
9. Immediately transfer hot cake onto a sugar-dusted kitchen towel, carefully removing the parchment paper.
10. Tightly roll the warm cake with the towel, allowing it to cool completely in this wound configuration.
11. Melt white chocolate, allowing it to cool slightly to prevent cream separation during incorporation.
12. Whip heavy cream with powdered sugar until achieving stiff, voluminous peaks.
13. Gently fold melted white chocolate into the whipped cream, creating a luxurious, smooth filling.
14. Unroll the cooled cake with precision, spreading a thin layer of raspberry jam across the surface.
15. Distribute white chocolate cream evenly over the jam, maintaining a slight border to prevent overflow.
16. Re-roll the cake carefully, ensuring a snug but not overly compressed wrap to preserve filling integrity.
17. Encase the rolled cake in plastic wrap and refrigerate, allowing flavors to meld and structure to set.
18. Before serving, embellish with a delicate powdered sugar dusting, fresh raspberries, and elegant white chocolate shavings.

Notes

• Choose a high-quality white chocolate with at least 30% cocoa butter for the most luxurious and smooth filling texture.
• Ensure egg whites are at room temperature and use a clean, grease-free bowl when whipping to achieve maximum volume and stability.
• Dust the kitchen towel generously with powdered sugar to prevent the delicate cake from sticking during the initial rolling process.
• When folding egg whites, use a gentle cutting motion with a spatula to maintain the airiness of the batter and prevent deflation.
• For a gluten-free version, substitute the all-purpose flour with a blend of almond flour and gluten-free cake flour to maintain the light texture.
• To enhance the raspberry flavor, add a tablespoon of raspberry liqueur to the filling or sprinkle fresh raspberries between the jam and cream layer.
• Cool the cake completely before filling to prevent the cream from melting and ensure clean, defined swirls when slicing.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 18 g
• Sodium: 50 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg