Raspberry Swirl Christmas Roll Recipe – Easy Festive Cake Roll

Picture this: a fluffy sponge cake, delicately rolled with a luscious homemade raspberry swirl, dusted with snowy powdered sugar, and sliced into cheerful spirals. The smell alone—sweet, tangy berries mingling with vanilla and just a hint of almond—makes my kitchen feel like Christmas morning. The first time I made this raspberry swirl Christmas roll, it was all about impressing my in-laws (no pressure, right?). I wanted a festive cake roll that looked like it belonged on a magazine cover, but was secretly easy enough for a busy parent to whip up between gift wrapping and holiday movies.

This recipe isn’t just about looks, though. For me, it’s the combination of bright tart raspberries cutting through the buttery sponge cake—a flavor match that feels merry without being over-the-top sweet. And, let’s face it, a cake roll always has that wow-factor when you slice it open and reveal those gorgeous swirls. Over the years, I’ve tinkered with different fillings (even tried a cream cheese swirl once—yum), but nothing beats the classic raspberry version for our family’s Christmas dessert table.

You’ll love that this raspberry swirl Christmas roll is just as suitable for a beginner as it is for someone who’s baked a hundred cakes. No special skills needed, just a little patience with rolling and a willingness to get your hands a bit messy. The best part? You can make it ahead, freeing up your oven for the main event. Whether you’re baking for a holiday gathering, a cozy family breakfast, or just want something extra special with your afternoon tea, this festive cake roll delivers pure holiday joy. And yes, it’s definitely earned a spot in my “must-bake” holiday traditions!

Why You’ll Love This Recipe

• Quick & Easy: You can whip up this raspberry swirl Christmas roll in just about an hour, including cooling time. Perfect for those last-minute dessert emergencies (we’ve all been there!).
• Simple Ingredients: No need to search specialty stores. Most of these ingredients are probably already in your pantry or freezer.
• Perfect for Holiday Gatherings: This festive cake roll is a showstopper for Christmas brunch, potlucks, office parties, or a cozy family night by the fire.
• Crowd-Pleaser: Adults love the not-too-sweet sponge and tart raspberry filling, while kids adore the pretty swirls and soft texture.
• Unbelievably Delicious: Each bite delivers a balance of fluffy cake, tangy berries, and that little vanilla-almond aroma that just screams “holiday.”

What really sets this raspberry swirl Christmas roll apart from others? For starters, my trick is to strain the raspberry swirl just enough—leaving a bit of texture for bursts of flavor, but not so much that it’s seedy. I also lightly moisten the towel before rolling the cake (learned that the hard way when my first roll stuck!). I’ve tested this recipe so many times I could probably make it in my sleep—trust me, if you follow these steps, you’ll get a cake roll that’s as stunning as it is scrumptious.

Honestly, this isn’t just a dessert—it’s a memory in the making. There’s something magical about slicing into that swirl, hearing the little “oohs” from friends and family, and knowing you made something special. Whether you top it with a dusting of powdered sugar or a little whipped cream, this cake roll is comfort food dressed up for the holiday season. If you’re looking for a dessert that’s easy to love and just as easy to make, this raspberry swirl Christmas roll is your new holiday hero.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that eye-catching swirl—no complicated shopping list required! Most of these are pantry staples, and you can swap in a few things if needed. Here’s what goes into the irresistible raspberry swirl Christmas roll:

• For the Sponge Cake:
  • 4 large eggs, room temperature (for fluffiness and structure)
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon vanilla extract (pure is best for flavor)
  • 1/4 teaspoon almond extract (optional, but adds holiday flair)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and cooled
• For the Raspberry Swirl:
  • 1 1/2 cups (180g) fresh or frozen raspberries (thawed and drained if using frozen)
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon lemon juice (brightens the berries)
  • 1 tablespoon cornstarch
  • 1-2 teaspoons water, as needed (to thin if too thick)
• For Assembly:
  • Powdered sugar, for dusting
  • Whipped cream or vanilla frosting (optional, for serving)

Ingredient Tips and Substitutions:

• If you’re gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend (I like King Arthur’s blend).
• No almond extract? Just double the vanilla for a classic flavor.
• In a pinch, you can use store-bought raspberry jam instead of homemade swirl—just be sure to warm and strain it first.
• For a dairy-free version, substitute melted coconut oil for butter and use non-dairy milk.
• Feel free to mix in a few blackberries or strawberries with the raspberries for a twist!

I’ve tried using everything from farm-fresh summer berries to frozen bags in January, and honestly, both work beautifully. The key is not overcooking the swirl—keep it bright and a bit tart for the best contrast with the sweet cake. If you want to add a little extra sparkle, stir in a teaspoon of finely grated orange zest to the batter!

Equipment Needed

• Jelly Roll Pan (10×15 inches/25×38 cm): This shallow pan is key for getting an even, thin sponge that rolls up nicely. If you don’t have one, a quarter-sheet pan can work, but your roll may be a little thicker.
• Electric Mixer: Stand mixer or hand mixer both work. Whipping the eggs and sugar until fluffy makes all the difference.
• Mixing Bowls: At least two—one for the eggs and sugar, another for the dry ingredients.
• Saucepan: For making the raspberry swirl (a small one does the job).
• Fine Mesh Sieve: Optional, but helpful for straining raspberry seeds if you want a smoother swirl.
• Kitchen Towel: Clean, lint-free, and slightly dampened—this is your secret to rolling without sticking or cracking.
• Parchment Paper: For easy cake release and rolling.
• Offset Spatula: Spreads batter and swirl evenly. A butter knife works in a pinch.
• Wire Rack: For cooling the cake before rolling.

If you don’t have a jelly roll pan, try a rimmed baking sheet and adjust baking time (it’ll be just a bit thicker, so check for doneness). I’ve also used an old tea towel for rolling—just make sure it’s clean and free of any fabric softener scent. If you’re using a hand mixer, beat a little longer to get those eggs super airy. And, a little tip: parchment paper is your best friend for peeling the cake off the pan (trust me, I’ve learned the hard way!).

Preparation Method

1. Preheat and Prep:
   • Preheat your oven to 350°F (177°C).
   • Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal.
   • Lightly grease the paper.
2. Make the Raspberry Swirl:
   • In a small saucepan, combine 1 1/2 cups raspberries, 1/3 cup sugar, and 1 tablespoon lemon juice.
   • Cook over medium heat, stirring often, until berries break down and mixture bubbles (about 5-7 minutes).
   • Stir in 1 tablespoon cornstarch mixed with 1-2 teaspoons water. Simmer 2-3 more minutes, until thick and glossy.
   • Remove from heat. Optional: Press through a fine sieve to remove seeds.
   • Set aside to cool to room temperature (about 15 minutes).
3. Whip the Eggs and Sugar:
   • In a large bowl, beat 4 eggs with 2/3 cup sugar using an electric mixer on high for 5-7 minutes, until pale, thick, and tripled in volume.
   • You should see ribbons when the beaters are lifted. This is key for that airy sponge.
4. Add Flavorings:
   • Mix in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract (if using).
5. Combine Dry Ingredients:
   • In a separate bowl, whisk together 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
   • Gently fold half the dry ingredients into the egg mixture, taking care not to deflate.
   • Add the rest and fold until just combined.
6. Finish the Batter:
   • Stir together 1/4 cup milk and 2 tablespoons melted butter.
   • Drizzle into the batter and fold until you see no streaks. Don’t overmix!
7. Spread and Swirl:
   • Pour batter into prepared pan. Spread evenly with an offset spatula.
   • Dollop raspberry swirl over the top by the spoonful. Use a butter knife to gently swirl into the batter—don’t overdo it, or you’ll lose the pretty effect.
8. Bake:
   • Bake for 12-15 minutes, until cake springs back when touched and edges just start to pull away from the pan.
   • Don’t overbake—the cake should be soft and flexible.
9. Roll While Warm:
   • Immediately run a knife around the edges and invert cake onto a clean, slightly damp kitchen towel dusted generously with powdered sugar.
   • Peel away parchment. Starting from the short end, roll up cake and towel together (yes, roll it while warm!).
   • Let cool completely, seam-side down, on a wire rack (about 30 minutes).
10. Fill and Re-Roll (If Desired):
    • Unroll cooled cake gently. If you want extra raspberry filling or a layer of whipped cream, spread it on now.
    • Carefully re-roll (without the towel) and transfer to a serving platter.
11. Finish and Serve:
    • Dust the top with powdered sugar, slice, and serve with whipped cream or a drizzle of melted white chocolate for extra flair.

Troubleshooting Tips: If your cake cracks, don’t panic—just dust with more powdered sugar and embrace the rustic look (it’s still delicious). If it sticks to the towel, you may need a bit more powdered sugar for dusting. The swirl doesn’t have to be perfect; each slice will look like a festive work of art!

Cooking Tips & Techniques

Let me share a few pro secrets (learned from both successes and, honestly, a couple of Christmas morning fails):

• Don’t Overbake: The biggest mistake is baking the cake too long. It should just spring back to the touch—overbaked cake cracks more easily when rolling.
• Roll While Warm: Rolling the cake right out of the oven (using a damp towel) prevents stubborn cracks and makes for a seamless swirl inside.
• Whip Eggs Thoroughly: The eggs and sugar need to be super fluffy—this is what gives the cake its lift without any yeast or heavy leaveners.
• Swirl, Don’t Mix: When swirling the raspberry through the batter, resist the urge to overwork it! You want defined ribbons, not a pink, blended cake.
• Prep Everything First: Have your towel, powdered sugar, and cooling rack ready before the cake comes out of the oven. This makes the process smooth (and less stressful!).
• Use Parchment Generously: Grease and line your pan well. I once forgot and spent 10 minutes scraping cake bits out—never again!
• Be Gentle When Unrolling: If the cake sticks a bit, use a thin spatula to help release it—slow and steady wins here.

Personal tip: If you’re making extra for a big crowd, bake two rolls and freeze one (just wrap tightly in plastic). And don’t worry if your swirl isn’t symmetrical—every slice will be uniquely beautiful. Timing is everything, so I always set a timer for each step and clean as I go (makes the post-bake mess much less daunting!).

Variations & Adaptations

Baking is all about making a recipe your own. Here are some fun ways to tweak your raspberry swirl Christmas roll:

• Chocolate Raspberry Roll: Add 2 tablespoons cocoa powder to the flour and use a dark chocolate drizzle instead of powdered sugar on top. The combo is absolutely dreamy!
• Gluten-Free Version: Swap all-purpose flour for your favorite gluten-free blend. I’ve tested King Arthur’s measure-for-measure and it works beautifully—no one will know the difference.
• Lemon Berry Twist: Add 1 tablespoon finely grated lemon zest to the batter and use a lemon glaze instead of powdered sugar for a bright, zesty finish.
• Dairy-Free Adaptation: Use non-dairy milk (like oat or almond) and coconut oil instead of butter. The flavor stays fantastic!
• Nut-Free Option: Just skip the almond extract and double the vanilla if you’re baking for someone with allergies.
• Holiday Spices: For a festive touch, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients—your kitchen will smell amazing.

Personally, I love to sneak in a swirl of whipped cream or mascarpone cheese with the raspberry filling for extra decadence. You can even use a store-bought jam in a pinch (just thin it slightly with water and strain out the seeds for a smoother swirl). This cake roll is forgiving—don’t be afraid to experiment!

Serving & Storage Suggestions

This raspberry swirl Christmas roll shines when served slightly chilled or at room temperature—just let it sit out for 10-15 minutes before slicing if it’s been refrigerated. For an extra festive touch, arrange slices on a platter and dust with more powdered sugar (looks just like fresh snow!).

Serving Ideas:

• Pair with fresh raspberries and a dollop of whipped cream or vanilla ice cream.
• Drizzle with melted white or dark chocolate for a dessert centerpiece.
• Perfect with coffee, tea, or even a sparkling holiday punch.

Storage Tips:

• Wrap leftovers tightly in plastic wrap or store in an airtight container. It keeps well in the fridge for up to 3 days.
• To freeze, wrap whole roll (or slices) in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• For best texture, let refrigerated slices come to room temp for 10 minutes before enjoying.

Honestly, the flavors get even better after a day—the raspberry swirl soaks into the cake, making it extra moist. If you love a firmer roll, chill it before slicing for those neat, bakery-style spirals.

Nutritional Information & Benefits

Each slice (about 1-inch thick) of this raspberry swirl Christmas roll contains roughly:

• Calories: 180
• Fat: 5g
• Carbohydrates: 32g
• Protein: 4g
• Fiber: 2g
• Sugar: 18g

Health Highlights: Raspberries add vitamin C, fiber, and antioxidants, while the cake itself is lighter than a typical holiday dessert (no heavy cream cheese or buttercream). You can make it gluten-free or dairy-free, and it’s nut-free if you skip the almond extract. Of course, it contains eggs and wheat unless adapted.

From a wellness perspective, I love that this cake roll feels festive but not overly indulgent. It’s a treat that fits into a balanced holiday, and the fresh berries give it a wholesome, homemade touch. Just remember—dessert is about joy as much as nutrition!

Conclusion

So, why should you try this raspberry swirl Christmas roll? It’s a foolproof, eye-catching dessert that brings a burst of berry brightness to your holiday table. The recipe is flexible, simple, and makes you look like a pro (even if you’re more of a “throw it together” baker, like me on most days!).

I love this cake roll because it’s become part of our family’s holiday story—everyone looks forward to that first bite, and I always sneak a slice with my morning coffee the next day. Feel free to play with flavors, swap in your favorite berries, or add your own creative twist. That’s what makes baking special!

If you make this raspberry swirl Christmas roll, let me know in the comments how it turned out. Did you try a new filling? Add a special topping? Share your photos and holiday stories—I absolutely love seeing your creations. Wishing you a sweet, cozy, and berry-bright Christmas!

Frequently Asked Questions

How do I keep my cake roll from cracking?

Roll the cake while it’s still warm and use a slightly damp, powdered sugar-dusted towel. If it cracks a little, just dust with extra sugar—it’ll still taste amazing!

Can I make the raspberry swirl Christmas roll ahead of time?

Absolutely! Bake, fill, and roll the cake up to 2 days in advance. Store it tightly wrapped in the fridge and dust with powdered sugar just before serving.

What’s the best way to slice the cake roll neatly?

Use a sharp serrated knife and clean it between each slice. Chilling the cake for 30 minutes before slicing helps get those perfect spirals.

Can I use a different fruit for the swirl?

Yes! Strawberries, blackberries, or even a mixed berry blend work well. Just keep the same measurements and adjust sugar to taste.

Is this recipe suitable for gluten-free or dairy-free diets?

It can be! Use a gluten-free flour blend and non-dairy milk plus coconut oil for dairy-free. Skip the almond extract for nut allergies.

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