Ah, there’s something truly magical about baking during the holiday season! The air is filled with warmth, the scent of sweet treats wafts through the house, and joy just seems to bubble up everywhere. One of my absolute favorites to whip up is the christmas raspberry cake roll. It’s not just a dessert; it’s a showstopper! I remember the first time I made it for a family gathering. My cousin took one bite and declared it the best thing ever! The combination of light chocolate cake, fresh raspberries, and fluffy cream creates an explosion of flavors that feels like a hug in dessert form. Trust me, this cake roll will steal the spotlight at your holiday table!
Ingredients List
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Powdered sugar for dusting
How to Prepare the Christmas Raspberry Cake Roll
Preheat and Prepare the Pan
First things first, let’s get that oven roaring! Preheat it to 350°F (175°C). While that’s warming up, grab a 15×10 inch jelly roll pan, grease it up a bit, and line it with parchment paper. This is super important because it’ll help the cake release easily after baking. Trust me, you don’t want to have a cake disaster on your hands!
Mixing the Batter
Now, in a large mixing bowl, beat those three large eggs with the granulated sugar until it’s thick and pale—this should take about 5 minutes. It’s almost like magic watching it transform! Next, sift together the all-purpose flour, cocoa powder, baking powder, and salt in another bowl. This aerates the dry ingredients and prevents lumps. Gently fold this dry mix into the egg mixture, being careful not to deflate all that air you just whipped in. You want a smooth, luscious batter!
Baking and Cooling
Time to bake! Spread that beautiful batter evenly in the prepared pan and pop it into the oven for 12-15 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, take it out and immediately invert it onto a clean kitchen towel. Peel off the parchment paper while it’s still warm, and roll the cake up with the towel inside. This helps it hold its shape as it cools. Let it sit like that until completely cool—patience is key here!
Adding the Filling
With your cake now cool, it’s time for the fun part! In a bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Unroll your cake gently and spread that dreamy whipped cream all over, followed by a generous layer of fresh raspberries. Now, roll it back up, seam side down this time, and give it a little squeeze to ensure it’s snug. You’re almost there!
Final Touches
To finish off this festive masterpiece, dust the top with powdered sugar before serving. It adds a lovely snowy touch—perfect for Christmas! You can also add a few extra raspberries on top for a pop of color. Slice it up and let the ooohs and aaahs commence!
Why You’ll Love This Recipe
- Quick Preparation: This cake roll comes together in just about 35 minutes, making it a breeze to whip up even when you’re short on time!
- Festive Appearance: With its beautiful swirl of chocolate cake and vibrant raspberries, it’s a showstopper that’ll impress your guests.
- Delicious Flavor: The combination of rich chocolate, fresh raspberries, and fluffy cream creates a flavor explosion that’s simply irresistible.
- Versatility: Feel free to mix things up! You can swap out raspberries for other fruits or even add a splash of liqueur to the cream for a grown-up twist.
- Great Make-Ahead Option: You can prepare this cake roll a day in advance, allowing you to enjoy the festivities without the stress of last-minute baking.
Tips for Success
Making a perfect christmas raspberry cake roll can be a little tricky, but don’t worry! I’ve got some pro tips to help you nail it every time. First, make sure your eggs are at room temperature before you start. This will help them whip up nicely and create that airy texture you’re aiming for.
When you’re folding the dry ingredients into the egg mixture, be gentle! Over-mixing can deflate all that lovely air you’ve created. You want a light, fluffy batter, so fold just until combined.
Keep an eye on the baking time. Every oven is different, and a minute can make all the difference. Start checking around the 12-minute mark, and remember that the cake should spring back when lightly touched. If it’s too springy or feels dense, it might need a few more minutes.
And here’s a little trick: when you roll the cake with the towel, roll it tightly but not too tight. You want it to hold its shape but not be squished. Also, allowing the cake to cool fully before unrolling it is crucial—it prevents cracking and keeps it looking beautiful!
Lastly, don’t skip the powdered sugar dusting! It adds that festive touch and makes the cake look extra special. Happy baking, and enjoy every slice of this delightful treat!
Storage & Reheating Instructions
After you’ve delighted in your christmas raspberry cake roll, you might have some leftovers—if you can resist, that is! To store it, wrap the cake tightly in plastic wrap or place it in an airtight container. This will keep it fresh and prevent it from drying out. You can store it in the refrigerator for up to 3 days. Trust me, it’s just as delicious the next day!
If you find yourself with an entire cake roll left, you can also slice it before storing. This makes it easier to grab a piece whenever you have a craving. Just remember to re-wrap the slices individually for best results.
As for reheating, I recommend enjoying it cold as the flavors meld beautifully after chilling. However, if you prefer a warm slice, pop it in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a soggy cake!
With these simple storage and reheating tips, you can savor your delicious creation long after the holiday celebrations have ended. Enjoy every delicious bite!
FAQ Section
Can I use frozen raspberries instead of fresh?
While fresh raspberries give the best flavor and texture, you can use frozen raspberries in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake roll.
How can I tell when the cake is fully baked?
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs. Also, the cake should spring back when lightly touched. Keep an eye on it to avoid overbaking!
Can I make this cake roll ahead of time?
Absolutely! The christmas raspberry cake roll can be made a day in advance. Just store it in the fridge, wrapped tightly, until you’re ready to serve. It tastes even better after a night in the fridge!
What should I do if my cake cracks while rolling?
If your cake cracks, don’t panic! Just spread a little extra whipped cream over the crack when you fill it, and it’ll be hidden when you dust with powdered sugar. It’ll still taste amazing!
Can I add other fillings or flavors?
Of course! This recipe is super versatile. Feel free to experiment with other fruits like strawberries or blueberries, or even add a bit of orange zest to the cream for a citrusy twist. The options are endless!
Nutritional Information Disclaimer
While I strive to provide accurate nutritional information for my recipes, please keep in mind that values can vary based on the specific ingredients and brands you use. Factors like freshness and preparation methods can also influence the final nutritional content. So, the precise values for the christmas raspberry cake roll may not be exact. I always recommend checking the labels on your ingredients for the most accurate nutritional information. Happy baking, and enjoy every delicious slice!
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Christmas Raspberry Cake Roll That Will Steal Your Heart
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive and delicious raspberry cake roll perfect for Christmas celebrations.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, beat eggs and sugar until thick.
- Sift together flour, cocoa powder, baking powder, and salt.
- Fold dry ingredients into egg mixture.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Remove from oven and invert onto a clean kitchen towel.
- Peel off the parchment paper and roll the cake with the towel.
- Let it cool completely.
- Whip cream with vanilla until stiff peaks form.
- Unroll the cooled cake and spread whipped cream and raspberries inside.
- Roll the cake back up and place seam side down.
- Dust with powdered sugar before serving.
Notes
- Use fresh raspberries for better flavor.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: christmas raspberry cake roll
