Raspberry White Chocolate Cake Roll

Delicate sponge, creamy filling, and bursts of fresh raspberry—this Raspberry White Chocolate Cake Roll is an elegant treat that looks as incredible as it tastes. With its spiral swirl of smooth white chocolate and tangy fruit, it brings bakery-level beauty right to your own kitchen. Each slice tells a story of soft texture, sweet richness, and bright berry flavor.

Behind the Recipe

There’s something magical about rolled cakes—they feel nostalgic, yet utterly show-stopping. This one came from a memory of my grandmother’s kitchen, where jelly rolls were a weekend treat. Inspired by that tradition, I wanted something a little more luxurious. White chocolate and raspberries felt like the perfect match—silky and tart, sweet and fresh. After a few tests (and a few happy taste-testers), this dreamy dessert was born.

Recipe Origin or Trivia

The cake roll, or roulade, has its roots in European baking traditions. The Swiss roll, as it’s commonly known, dates back to the 19th century and has graced dessert tables across the globe since. What makes this version stand out is its luxurious pairing of white chocolate ganache and fresh raspberries, a flavor duo celebrated in French patisseries. It’s a modern twist on a beloved classic, adding a layer of indulgence to tradition.

Why You’ll Love Raspberry White Chocolate Cake Roll

From its looks to its taste, this dessert is full of charm.

Versatile: Works for birthdays, holidays, or a simple weekend treat.

Budget-Friendly: Uses pantry staples with just a few specialty ingredients.

Quick and Easy: Don’t be fooled by the fancy look—it’s simpler than you think.

Customizable: Swap berries, add a touch of citrus, or drizzle with chocolate.

Crowd-Pleasing: It’s a guaranteed “wow” at any gathering.

Make-Ahead Friendly: Prepare a day in advance and chill.

Great for Leftovers: Keeps well in the fridge and tastes even better the next day.

Print

Chef’s Pro Tips for Perfect Results

Want that flawless swirl and pillowy sponge every time? Here’s how:

• Use parchment paper to line your baking pan for a smooth release.
• Roll the cake while warm with a clean towel to set the shape and prevent cracks.
• Let the ganache cool to a spreadable consistency so it doesn’t melt the sponge.
• Dust with powdered sugar before rolling back up for an extra touch of elegance.
• Refrigerate the rolled cake before slicing to get clean, tight cuts.

Kitchen Tools You’ll Need

Here’s what you’ll want within reach:

Jelly roll pan: Essential for that thin, even sponge layer.

Parchment paper: Helps the cake release cleanly from the pan.

Electric mixer: For whipping eggs and sugar to perfect fluffiness.

Mixing bowls: For ganache, filling, and sponge batter.

Rubber spatula: For gently folding and spreading.

Clean kitchen towel: To roll the cake while warm and set its shape.

Offset spatula: For a smooth, even filling.

Ingredients in Raspberry White Chocolate Cake Roll

This dessert balances richness and brightness through a thoughtful blend of ingredients.

Eggs: 5 large
Provide structure and lift for the light sponge texture.

Granulated Sugar: ¾ cup
Sweetens the cake and helps create a fluffy consistency.

All-Purpose Flour: ¾ cup
Gives the sponge its structure while keeping it tender.

Baking Powder: 1 teaspoon
Adds just enough rise to keep the sponge airy.

Salt: ¼ teaspoon
Balances sweetness and enhances flavor depth.

Vanilla Extract: 1½ teaspoons
Adds warmth and enhances both cake and filling flavors.

Butter: 2 tablespoons, melted
Adds moisture and richness to the sponge.

White Chocolate Chips: 1 cup
Melted into ganache for the filling.

Heavy Cream: ½ cup
Creates a smooth, creamy ganache.

Fresh Raspberries: 1 cup
Provides tangy bursts and vibrant color in every slice.

Powdered Sugar: For dusting
Finishing touch for presentation and light sweetness.

Ingredient Substitutions

Need to make a swap? Here are easy options:

All-Purpose Flour: Cake flour for an even softer sponge.

White Chocolate Chips: Use chopped white chocolate bars.

Heavy Cream: Coconut cream for a dairy-free version.

Fresh Raspberries: Frozen raspberries (thawed and drained well).

Butter: Neutral oil like canola or vegetable oil.

Ingredient Spotlight

White Chocolate: Creamy, sweet, and smooth, it’s the perfect contrast to tart raspberries. Melts beautifully into a ganache that’s rich but not overpowering.

Fresh Raspberries: Their natural tartness balances the sweetness of the cake and adds juicy freshness and visual appeal.

Instructions for Making Raspberry White Chocolate Cake Roll

This cake may look fancy, but making it is a breeze when broken down into steps.

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease.

2. Combine Ingredients:
In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale (about 5 minutes). Add vanilla extract. Gently fold in flour, baking powder, and salt until just combined. Drizzle in melted butter and fold to incorporate.

3. Prepare Your Cooking Vessel:
Pour the batter into the prepared pan and spread evenly with a spatula. Tap gently on the counter to release air bubbles.

4. Assemble the Dish:
Bake for 10–12 minutes until cake springs back when touched. While it bakes, lay a clean kitchen towel on the counter and dust with powdered sugar. Once baked, immediately turn the cake out onto the towel, peel off parchment, and roll up gently from short side. Let cool completely.

5. Cook to Perfection:
While cake cools, heat heavy cream in a saucepan until just simmering. Pour over white chocolate chips and let sit for 2 minutes. Stir until smooth and let cool until thickened but spreadable.

6. Finishing Touches:
Unroll cooled cake and spread white chocolate ganache evenly. Scatter fresh raspberries across. Carefully re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.

7. Serve and Enjoy:
Slice with a serrated knife and dust with powdered sugar. Garnish with extra raspberries if desired.

Texture & Flavor Secrets

The beauty of this dessert lies in its balance. The sponge is light and airy, almost cloud-like, while the ganache brings a luscious richness. Raspberries offer tiny explosions of tart juice, cutting through the sweet in the most delightful way. Together, it’s an irresistible bite with a smooth, soft mouthfeel and bursts of berry brightness.

Cooking Tips & Tricks

A few more ways to make this recipe foolproof:

• Let eggs come to room temperature before beating for best volume.
• Don’t overbake—the sponge should be flexible and soft, not dry.
• If ganache is too thick, add a splash of warm cream to loosen it.

What to Avoid

Even pros can slip up—here’s what to steer clear of:

• Don’t skip the towel roll: It prevents cracks and helps the cake remember its shape.
• Avoid hot filling: It can melt the sponge and make a mess.
• Don’t overfill: Too much ganache or berries can make rolling difficult.

Nutrition Facts

Servings: 10
Calories per serving: 310
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes (including chilling)

Make-Ahead and Storage Tips

This cake roll is a great make-ahead dessert. Wrap it tightly in plastic and refrigerate for up to 3 days. You can also freeze it (wrapped well) for up to 2 months—just thaw in the fridge overnight before serving. It actually slices better when chilled!

How to Serve Raspberry White Chocolate Cake Roll

For a show-stopping presentation, slice with a serrated knife and arrange on a cake plate. Garnish with powdered sugar, fresh raspberries, and even white chocolate curls if you’re feeling fancy. Serve with a cup of tea, coffee, or a sparkling raspberry lemonade for a refreshing finish.

Creative Leftover Transformations

If you somehow have leftovers, here are fun ideas:

• Cake Parfaits: Layer slices with whipped cream and berries in a glass.
• Trifle Base: Cube and layer with custard and jam for a quick trifle.
• Ice Cream Topping: Crumble over vanilla ice cream with extra berries.

Additional Tips

• Add a teaspoon of lemon zest to the sponge for a citrusy touch.
• Chill your mixing bowl before making ganache for smoother texture.
• Wrap cake roll in parchment before plastic to prevent condensation.

Make It a Showstopper

Slice both ends off cleanly before serving for a bakery-worthy look. A light dusting of powdered sugar, piped whipped cream rosettes, and a few edible flowers will turn it into a centerpiece dessert that looks as good as it tastes.

Variations to Try

• Strawberry Dream: Use strawberries instead of raspberries and drizzle with strawberry sauce.
• Chocolate Raspberry: Make a cocoa sponge and keep the white chocolate filling.
• Lemon White Chocolate: Add lemon curd swirls to the ganache.
• Almond Raspberry: Add almond extract and sprinkle sliced almonds on top.
• Vegan Twist: Use plant-based cream and chocolate, plus an egg substitute.

FAQ’s

Q1: Can I use frozen raspberries?
Yes, just thaw and drain well before using to prevent sogginess.

Q2: What if my cake cracks?
Don’t worry! Dust with powdered sugar or cover with whipped cream—it’ll still taste amazing.

Q3: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.

Q4: Can I skip the white chocolate?
You can use whipped cream cheese or mascarpone instead.

Q5: How do I get a tight swirl?
Roll tightly and evenly while warm. Chill before slicing.

Q6: Can I double the recipe?
Yes, but use two pans and rotate halfway through baking.

Q7: What’s the best way to store leftovers?
Wrapped tightly in the fridge for up to 3 days.

Q8: Can I add a jam layer?
Absolutely! Spread a thin layer before adding ganache.

Q9: Is it okay to freeze this cake?
Yes, wrap well and freeze up to 2 months. Thaw overnight.

Q10: Do I need a jelly roll pan?
It’s ideal, but a 10×15 rimmed baking sheet works too.

Conclusion

Elegant, irresistible, and surprisingly easy to make, this Raspberry White Chocolate Cake Roll is the kind of dessert that earns gasps at the table and requests for seconds. Each bite wraps soft sponge, rich ganache, and tart raspberries into a moment of pure bliss. Whether you’re celebrating something special or just sweetening up your week, this cake roll is your new go-to showstopper.

Watch How To Make Raspberry White Chocolate Cake Roll