Raspberry Cake Roll with White Chocolate Ganache Recipe

If you’ve been on the lookout for a show-stopping dessert that’s both light and bursting with flavor, I have just the thing for you. This Raspberry Cake Roll with White Chocolate Ganache Recipe is absolutely fan-freaking-tastic! I absolutely love how the tangy raspberry jam and fresh berries contrast with the fluffy vanilla sponge and dreamy, silky white chocolate ganache. Trust me, once you’ve tried this, it’ll become your go-to for any special occasion or cozy evening treat.

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Ingredients You’ll Need

This recipe uses simple ingredients, but each one plays a key role in building those irresistible layers of flavor and texture. Most of these you probably already have in your pantry or fridge, but fresh raspberries are a must for that burst of freshness.

• All-purpose flour: Use good quality flour for that light, tender sponge.
• Baking powder: Helps your sponge rise beautifully without being dense.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Eggs: They give structure and richness to the sponge cake.
• Sugar: Balances the tartness of raspberries and sweetens the cake.
• Vanilla extract: Adds a warm and familiar aroma to the sponge and filling.
• Vegetable oil: Keeps the cake moist without weighing it down.
• Fresh or frozen raspberries: Perfect for making jam and decorating the cake.
• Lemon juice: Brightens the raspberry jam with a little tang.
• Cream cheese: Provides a creamy, tangy element to the filling.
• Powdered sugar: Sweetens the cream cheese filling smoothly.
• Whipping cream: Chilled, for both the cream cheese filling and the ganache—essential for that fluffy texture.
• White chocolate: Use good quality for the ganache’s silky richness.
• Salt (pinch): Just enough to balance the sweetness in the ganache.
• Decorations like fresh rosemary, star anise, and powdered sugar: They add that festive, elegant touch.

Variations

I like to play around with this Raspberry Cake Roll with White Chocolate Ganache Recipe depending on the season and who I’m serving. There’s so much room to make it your own — don’t hesitate to try out your favorite berries or twists!

• Berry Swaps: When fresh raspberries are out of season, I swap in strawberries or blueberries — it changes the flavor slightly but still keeps that fresh fruit vibe.
• Chocolate Variations: Sometimes I replace white chocolate ganache with dark chocolate for a richer, less sweet finish — my family goes crazy for this version in colder months.
• Dairy-Free Option: I once made this with coconut cream and vegan cream cheese — turned out delicious and perfect for a friend with dietary restrictions.
• Flavor Enhancements: Adding a splash of almond extract to the sponge or filling gives it a subtle nutty note that feels extra special.

How to Make Raspberry Cake Roll with White Chocolate Ganache Recipe

Step 1: Bake the Perfect Vanilla Sponge

First things first: preheat your oven to 350°F (180°C). Line a large 12×16 inch baking sheet with parchment paper and lightly grease it — this ensures your sponge doesn’t stick when it’s time to roll it. In a bowl, whisk together the all-purpose flour, baking powder, and salt, then set it aside. Using an electric mixer, beat the eggs, sugar, and vanilla extract until the mixture is pale and foamy. This aeration is key to getting a light, fluffy cake. Slowly add the vegetable oil and mix until incorporated, then gently fold in the flour mixture, being careful not to deflate the batter. Pour the batter into your pan and smooth it out evenly. Bake for about 10-12 minutes, but start checking around 10—when a toothpick comes out clean, you’re good. As soon as it’s out of the oven, sprinkle powdered sugar on top — this step helps prevent the cake from sticking when you roll it later. Then flip the cake onto a clean kitchen towel, peel off the parchment, and while it’s still warm, gently roll it up — towel and all! This little trick helps the cake keep its shape without cracking.

Step 2: Make a Luscious Raspberry Jam Filling

While the cake cools, let’s whip up that irresistible raspberry jam. Toss your fresh or frozen raspberries with sugar and lemon juice in a saucepan, and bring it to a boil on medium heat, stirring often so it doesn’t scorch. After about 10 minutes, the mixture will thicken and smell heavenly. Pass it through a sieve to remove all those pesky seeds — this results in a smooth, glossy jam that spreads beautifully on your sponge. Set it aside to cool before spreading, or the heat might melt your cream cheese filling later.

Step 3: Prepare the Dreamy Cream Cheese Filling

Now for the creamy center: beat your room-temperature cream cheese together with powdered sugar and a splash of vanilla extract until smooth. Chill your whipping cream before whipping it to stiff peaks — this is crucial because warm cream won’t fluff properly. Gently fold the whipped cream into the cream cheese mixture to create a light, velvety filling that’s not too sweet but perfectly balanced.

Step 4: Roll It Up with Jam, Cream, and Fresh Raspberries

Carefully unroll your cooled sponge cake (remember, you rolled it in a towel to keep its shape). Spread the raspberry jam evenly, leaving a little border to stop it from spilling out. Next, dollop and gently spread the cream cheese filling over the jam. Top this luscious layer with fresh raspberries — I love how they add a burst of freshness and a bit of texture. Then, roll it back up gently but firmly and pop it into the fridge for at least two hours to let all those flavors marry and the filling set.

Step 5: Whip Up and Spread the White Chocolate Ganache

For the final touch, melt white chocolate and whipping cream together over a bain-marie (double boiler) until silky smooth. Let this cool to room temperature, then beat in a pinch of salt and whip for a couple of minutes until it’s light and fluffy — this gives your ganache that lovely, spreadable texture without being too dense. Spread the ganache evenly over your chilled cake roll. Trim the ends for a neat presentation, and decorate with fresh raspberries, powdered rosemary dipped in sugar for sparkle, star anise for festive charm, and a dusting of powdered sugar. Voilà — dessert magic!

How to Serve Raspberry Cake Roll with White Chocolate Ganache Recipe

Garnishes

I always go for fresh raspberries right on top to give that lovely burst of real fruit, and I adore decorating with sugar-coated rosemary sprigs for a hint of festive green and a subtle pine aroma. Star anise adds a sophisticated visual touch and a slight licorice scent — it’s a small detail but it makes the dessert feel so special. A dusting of powdered sugar is a classic finishing touch that feels like a snowy dusting on a winter wonderland cake.

Side Dishes

This cake roll is rich enough to stand on its own, but if you want to round out a dessert spread, I love pairing it with a simple bowl of vanilla bean ice cream or a lightly scented elderflower cordial — the refreshing flavors complement the cake’s richness beautifully.

Creative Ways to Present

For holidays, I sometimes slice and serve this Raspberry Cake Roll on a rustic wooden board surrounded by sprigs of rosemary and a scattering of fresh berries — it’s so inviting and makes the dessert table feel extra festive. For birthdays, I’ve piped extra whipped white chocolate ganache in pretty swirls along the edges and added edible glitter for a bit of sparkle. You can even serve individual slices with a drizzle of raspberry coulis and a mint leaf for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake roll tightly wrapped in plastic wrap in the refrigerator—this keeps it moist and protects it from picking up other fridge odors. It stays fresh and tasty for up to three days, though it rarely lasts that long around my house!

Freezing

Once assembled and chilled, I wrap the whole cake roll tightly in plastic wrap, then again in aluminum foil before freezing. When thawed overnight in the fridge, it surprisingly retains its texture and flavor, making it a great make-ahead option for holiday hosting.

Reheating

This cake roll is best served cold or at room temperature. If you prefer, take it out of the fridge about 20-30 minutes before serving to soften the ganache and filling slightly—just enough so the flavors shine without melting the chocolate topping.

FAQs

Final Thoughts

This Raspberry Cake Roll with White Chocolate Ganache Recipe holds a special place in my heart because it brings together fresh, simple ingredients into something fancy but totally approachable. I remember the first time I made it for a holiday gathering and seeing everyone’s faces light up at the first bite—that’s the magic right there. If you want a dessert that’s impressive without being intimidating, and that will have your family and friends asking for seconds, this is your recipe. Give it a try; I promise you’ll love it as much as I do!

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