Description
Raspberry White Chocolate Cake Roll delivers pure dessert magic straight from the kitchen, rolling sweet berries and creamy chocolate into a delightful swirl that will make your taste buds dance with happiness. Delicate cake wraps around luscious filling, creating a perfect treat your friends and family will adore.
Ingredients
Scale
Cake Base:
- 1 cup all-purpose flour
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
Filling and Topping:
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- 1 cup heavy cream
Seasoning:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Instructions
- Set your oven to 350F and prepare a baking sheet with parchment paper for a smooth cake roll release.
- Combine 1 cup flour, ½ cup sugar, 3 eggs, ¼ cup melted butter, 1 teaspoon vanilla, and ¼ teaspoon salt in a mixing bowl, whisking until the batter looks smooth and consistent.
- Pour the entire mixture onto the lined baking sheet, using a spatula to spread it evenly across the surface to about ¼-inch thickness.
- Slide the baking sheet into the preheated oven and bake for 15-20 minutes, watching for a light golden color that indicates perfect doneness.
- Remove the cake from the oven and let it rest for 3-4 minutes to prevent cracking when rolling.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft, pillowy peaks form and hold their shape.
- Gently spread the whipped cream across the warm cake surface, leaving a small border around the edges.
- Scatter 1 cup fresh raspberries and ½ cup white chocolate chips evenly over the cream layer.
- Carefully roll the cake from one short end to the other, using the parchment paper to help guide and support the movement.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour to set the shape and enhance the flavors.
Notes
- Carefully unroll the cake while it’s still warm to prevent cracking and ensure a smooth, flexible surface for filling.
- Use room temperature ingredients to help the cake batter mix more evenly and create a lighter, more tender texture.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the cake’s delicate structure.
- Freeze fresh raspberries briefly before adding them to the filling to prevent color bleeding and maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 27 g
- Sodium: 85 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg