When it comes to show-stopping desserts, nothing compares to a Decadent Raspberry and White Chocolate Roll Cake. This elegant roulade combines a soft, spongy cake with a luscious white chocolate cream filling and vibrant raspberry puree, rolled into a stunning spiral. Perfect for holidays, birthdays, or dinner parties, this dessert not only tastes divine but also looks impressive on any dessert table.

The magic of this cake lies in the balance between the sweet, creamy white chocolate and the tart, fresh raspberries. Each bite melts in your mouth with delicate layers of fluffy sponge, silky filling, and bursts of fruity flavor. Making it at home is easier than it seems, and the result is a bakery-worthy dessert that will wow your guests

Why This Cake Stands Out

Light and Fluffy Sponge

A soft, tender sponge forms the perfect foundation for rolling. Its gentle crumb ensures the cake doesn’t crack while rolling, keeping the spiral neat and elegant.

Creamy White Chocolate Filling

Rich white chocolate buttercream adds luxurious flavor without overwhelming the delicate raspberry notes.

Fresh Raspberry Accent

A layer of raspberry puree or jam gives a natural tartness that balances the sweetness of the white chocolate, making each slice irresistible.

INGREDIENTS

For the Sponge Cake

• 4 large eggs, separated
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (for dusting)

For the White Chocolate Filling

• 6 oz white chocolate, chopped
• ½ cup heavy cream
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ teaspoon vanilla extract

For the Raspberry Layer

• ½ cup fresh or frozen raspberries
• 1–2 tablespoons sugar (optional, depending on tartness)
• 1 teaspoon lemon juice

INSTRUCTIONS

Prepare the Raspberry Layer

1. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Cook until raspberries break down and mixture thickens slightly, about 5–7 minutes.
3. Strain the mixture through a fine sieve to remove seeds. Let cool completely.

Prepare the Sponge Cake

4. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
5. In a large bowl, beat egg yolks with half of the sugar until pale and creamy. Stir in vanilla.
6. In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.
7. Gently fold egg yolks into egg whites. Sift flour, cornstarch, baking powder, and salt over mixture and fold in carefully.
8. Pour batter into the prepared pan, spreading evenly. Bake for 12–15 minutes or until sponge springs back lightly when touched.
9. Immediately invert sponge onto a powdered sugar-dusted kitchen towel. Peel off parchment and roll sponge with the towel inside. Let cool completely.

Prepare White Chocolate Filling

10. Melt white chocolate in a heatproof bowl over simmering water or in microwave in 20-second intervals. Let cool slightly.
11. Beat softened butter and cream cheese until smooth. Gradually add melted white chocolate and vanilla, beating until creamy.
12. Whip heavy cream to stiff peaks and fold into white chocolate mixture gently.

Assemble the Roll Cake

13. Carefully unroll the cooled sponge. Spread raspberry layer evenly over sponge.
14. Spread white chocolate filling over the raspberry layer.
15. Gently re-roll the cake, using the towel to guide. Trim edges if needed.
16. Chill in the refrigerator for at least 1 hour before slicing.

TIPS & VARIATIONS

• Prevent Cracks: Roll sponge cake while warm for flexibility.
• Fruity Twist: Substitute raspberry puree with strawberry or blackberry.
• Decorative Finish: Dust top with powdered sugar or drizzle with melted white chocolate.
• Storage: Keep refrigerated for up to 3 days.

Decadent Raspberry and White Chocolate Roll Cake

A soft sponge cake rolled with creamy white chocolate filling and fresh raspberry puree. Perfect for holidays, birthdays, or any special occasion dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 minute min

Servings: 10 slices

Course: Celebration, Dessert

Cuisine: European, French

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Sponge Cake

• 4 large eggs, separated
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tbsp powdered sugar for dusting

White Chocolate Filling

• 6 oz white chocolate, chopped
• ½ cup heavy cream
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract

Raspberry Layer

• ½ cup fresh or frozen raspberries
• 1–2 tbsp sugar optional, depending on tartness
• 1 tsp lemon juice

Equipment

• Mixing bowls
• Whisk or electric mixer
• Jelly roll pan
• Spatula
• Fine sieve

Method

 

1. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down and thicken slightly. Strain and let cool.
2. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
3. Beat egg yolks with half the sugar until pale and creamy. Stir in vanilla.
4. In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.
5. Gently fold egg yolks into egg whites. Sift flour, cornstarch, baking powder, and salt over mixture and fold in carefully.
6. Pour batter into prepared pan and bake 12–15 minutes until sponge springs back lightly.
7. Immediately invert sponge onto a powdered sugar-dusted towel, peel off parchment, and roll sponge with towel. Let cool completely.
8. Melt white chocolate and let cool slightly. Beat butter and cream cheese until smooth. Add white chocolate and vanilla, then fold in whipped cream.
9. Carefully unroll cooled sponge. Spread raspberry layer evenly, then spread white chocolate filling over raspberries.
10. Gently re-roll the cake and chill for at least 1 hour before slicing.

Notes

Best served chilled. Store in refrigerator for up to 3 days. Dust with powdered sugar or drizzle white chocolate for extra decoration.