Oh my goodness, let me tell you about this raspberry white chocolate cake roll! It’s like a dreamy dessert hug, combining the sweet richness of white chocolate with the delightful tartness of fresh raspberries. Seriously, every bite is a little burst of flavor that dances on your tongue! The soft, tender cake envelops a luscious whipped cream filling, and when you slice it, you get this gorgeous swirl of colors that’s just as beautiful as it is delicious. Whether you’re hosting a fancy dinner or just treating yourself on a cozy night in, this cake roll is guaranteed to impress. Trust me, you’re going to want to make this one again and again!
Ingredients for Raspberry White Chocolate Cake Roll
Here’s everything you’ll need to whip up this delightful raspberry white chocolate cake roll. Make sure to gather these ingredients before you start, so you’re all set for baking!
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
(Tip: Don’t forget to set your eggs and butter out ahead of time—they’ll mix better if they’re at room temperature!)
How to Prepare Raspberry White Chocolate Cake Roll
Alright, let’s get into the fun part—making this gorgeous cake roll! First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cake doesn’t stick, which is super important for rolling later!
In a mixing bowl, whisk together the flour, granulated sugar, eggs, melted butter, vanilla extract, and salt until everything is nice and smooth. You want that batter to be fluffy and well combined—no lumps allowed! Once it’s smooth, pour the batter onto your prepared baking sheet and spread it out evenly. It should cover the whole surface, so it bakes up nice and even.
Now, pop it into the oven and bake for about 15-20 minutes. You’ll know it’s ready when the top is lightly golden and springs back when touched. Once it’s done, remove it from the oven and let it cool for just a few minutes. But don’t let it cool too long—while it’s still warm, you’ll want to roll it up!
Carefully flip the cake onto a clean kitchen towel that’s dusted with powdered sugar. Peel off the parchment paper, and then roll the cake tightly in the towel. This helps it hold its shape when you fill it later. Let it cool completely while rolled up.
While it’s cooling, whip the heavy cream with the powdered sugar until you get those lovely soft peaks. Once the cake has cooled, unroll it gently and spread that whipped cream over the surface. Scatter those fresh raspberries and white chocolate chips on top, then roll it back up (without the towel this time!). Wrap it in plastic wrap and chill in the fridge for at least an hour before serving. Trust me, the waiting will be worth it!
Why You’ll Love This Raspberry White Chocolate Cake Roll
- Quick and easy to prepare—perfect for a last-minute dessert!
- Deliciously combines sweet white chocolate with tart raspberries for a taste explosion.
- Impressive presentation with beautiful swirls that will wow your guests.
- Light and airy texture that melts in your mouth.
- Great for any occasion, from cozy nights to festive gatherings.
Tips for Success with Raspberry White Chocolate Cake Roll
Alright, let’s make sure your raspberry white chocolate cake roll is a total showstopper! First, cooling is key—don’t rush it! Once you’ve rolled the cake in the towel, let it sit for a good while to cool completely. This helps it maintain that lovely shape when you unroll it later.
When it comes to rolling, be gentle but firm. If you find the cake cracking a little, don’t panic! Just roll it a bit tighter, and it’ll hold together beautifully. Using a dusting of powdered sugar on the towel not only prevents sticking but also adds a nice touch of sweetness. And remember, the whipped cream should be spread evenly but not piled too high—aim for a nice, thin layer, so it rolls smoothly without oozing out the sides. Trust me, these little tips will elevate your cake roll to masterpiece status!
Variations of Raspberry White Chocolate Cake Roll
If you’re feeling adventurous and want to switch things up a bit, there are so many delicious variations you can try with this cake roll! How about substituting fresh strawberries or blueberries for the raspberries? They’ll bring their own unique sweetness and color to the party! You could also swap out the white chocolate chips for dark chocolate or even milk chocolate for a richer flavor. Feeling zesty? Add a bit of lemon or orange zest to the whipped cream for a bright, citrusy twist. The possibilities are endless, so have fun experimenting!
Nutritional Information for Raspberry White Chocolate Cake Roll
Each slice of this delightful raspberry white chocolate cake roll is a treat with approximately 250 calories. It contains about 15g of sugar and 12g of fat, with 7g being saturated fat. You’ll also find 4g of protein and 33g of carbohydrates per serving. Keep in mind that these values may vary based on the specific ingredients and brands you use, so feel free to adjust based on your favorites!
Serving Suggestions for Raspberry White Chocolate Cake Roll
When it comes to serving your raspberry white chocolate cake roll, a few tasty accompaniments can elevate the experience even more! I love serving it with a drizzle of warm chocolate sauce or a dollop of raspberry coulis for that extra pop of flavor. Fresh whipped cream on the side is always a hit, too! For a refreshing pairing, consider a nice cup of herbal tea or a glass of sparkling lemonade. Trust me, these little touches will make your dessert table shine and leave everyone wanting more!
FAQ about Raspberry White Chocolate Cake Roll
Can I use frozen raspberries instead of fresh? Absolutely! Frozen raspberries work great in this recipe, just make sure to thaw and drain them well to avoid excess moisture.
What if my cake cracks when rolling? No worries! If you see some cracks, just roll it a bit tighter, and it’ll hold together just fine. A little whipped cream will cover any imperfections!
Can I make this cake roll in advance? Yes, you can prepare it a day ahead! Just keep it wrapped in the fridge, and it’ll be ready to serve when you are.
What’s the best way to slice the cake roll? Use a sharp knife and cut gently to avoid squishing it. A serrated knife works wonders, too!
How long does it last in the fridge? This cake roll is best enjoyed within 2-3 days, but trust me, it’s so delicious, it may not last that long!
Print
Raspberry White Chocolate Cake Roll: 7 Reasons to Indulge
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious raspberry white chocolate cake roll that combines sweet and tart flavors.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, eggs, butter, vanilla, and salt.
- Pour batter onto the baking sheet and spread evenly.
- Bake for 15-20 minutes or until lightly golden.
- Remove from the oven and let it cool slightly.
- While cooling, whip the cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cake, then sprinkle with raspberries and white chocolate chips.
- Roll the cake carefully and wrap it in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Ensure the cake is cool before rolling.
- You can substitute frozen raspberries if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 20 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: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: raspberry white chocolate cake roll
