Raspberry Swirl Christmas Roll: A Festive Delight

There’s just something so magical about a Christmas dessert that looks like a showstopper but feels light and bright on your plate. This Raspberry Swirl Christmas Roll hits all the right notes—pillowy soft sponge cake, a sweet-tart raspberry swirl, and a dreamy whipped cream filling all rolled into one festive treat.

It’s the kind of dessert that gets ooohs and aaahs when you slice into it and reveal those beautiful raspberry ribbons. And even better? It’s not nearly as hard as it looks. With a few simple tricks, you’ll be rolling this like a pro in no time.

I started making this as an alternative to the traditional heavy Christmas desserts (looking at you, fruitcake and dense trifles). It’s fresh, fluffy, and adds a pop of color to the holiday spread that always gets compliments. Plus, the raspberry swirl gives it that perfect balance—sweet, slightly tangy, and never too rich.

Whether you’re serving this for Christmas Eve dinner, holiday brunch, or as part of a cookie and cake spread, it’s a festive dessert that’ll have everyone asking for seconds.

Why You’ll Love This Christmas Roll

If you’ve never made a cake roll before, don’t worry—it’s way more forgiving than you might think. And this one is especially rewarding. Here’s why you’ll love it:

It’s stunning and festive.
That vibrant raspberry swirl is an eye-catcher and brings a cheery red pop to your holiday table.

Light and fluffy.
The sponge cake is tender and airy, and the whipped cream filling keeps everything delicate and balanced.

Flavor-packed.
Raspberries bring a tart brightness that cuts through the sweetness perfectly.

Make-ahead friendly.
You can bake and assemble the cake a day in advance, then chill it until you’re ready to serve.

Totally customizable.
Switch up the fruit swirl, add citrus zest to the filling, or decorate with sugared cranberries and rosemary for extra holiday flair.

Prep Time and Yield

Prep Time: 30 minutes
Bake Time: 10–12 minutes
Cool & Chill Time: 1 hour
Total Time: About 1 hour 45 minutes
Servings: 10–12 slices
Calories per slice: 280
Carbs: 28g | Fat: 16g | Protein: 4g

Ingredients

For the Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Powdered sugar (for dusting towel and cake)

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For the Whipped Cream Filling:

• 1 cup heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional: ¼ teaspoon almond extract for extra depth

Topping (Optional):

• Fresh raspberries
• Powdered sugar dusting
• Sprigs of mint or sugared rosemary

Step-by-Step Instructions

1. Preheat and prep

• Preheat your oven to 375°F (190°C).
• Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• Lay out a clean kitchen towel and dust generously with powdered sugar—this is where you’ll roll the cake.

2. Make the raspberry swirl

• In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch (if using).
• Cook over medium heat, stirring and gently mashing the berries, until thickened—about 5–7 minutes.
• Let cool to room temperature while you prep the cake.

3. Make the sponge cake

• In a large mixing bowl, beat the eggs with an electric mixer for 5 minutes until thick and pale.
• Gradually add sugar and vanilla, beating until light and fluffy.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gently fold dry ingredients into the egg mixture with a spatula—don’t overmix.

4. Bake the cake

• Pour the batter into your prepared pan and spread evenly.
• Drop spoonfuls of the cooled raspberry sauce across the batter and swirl with a knife or skewer.
• Bake for 10–12 minutes or until the top springs back when touched and the edges start to pull away from the sides.

5. Roll the cake

• While still hot, carefully turn the cake out onto the prepared towel.
• Peel off the parchment paper, then starting from the short end, gently roll the cake up with the towel inside.
• Let it cool completely rolled—this helps it “remember” the shape and keeps it from cracking later.

6. Make the whipped cream filling

• Beat the chilled heavy cream, powdered sugar, vanilla, and almond extract (if using) until stiff peaks form.
• Keep chilled until ready to use.

7. Fill and roll

• Once the cake is completely cool, unroll it gently.
• Spread the whipped cream filling evenly, leaving about ½ inch at the edges.
• Carefully re-roll the cake (without the towel this time), then wrap in plastic wrap and refrigerate for at least 30 minutes to set.

How to Serve

This cake is festive and light enough to serve anytime during the holidays. Try these fun ways to dress it up:

• Dust with powdered sugar for a snowy finish
• Garnish with fresh raspberries and mint or rosemary sprigs for color
• Drizzle with melted white chocolate or raspberry sauce
• Add sugared cranberries for sparkle and crunch
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream

Additional Tips

• Use room temp eggs. They whip up fluffier and give your cake the lift it needs.
• Don’t skip the towel roll. This step helps prevent cracking later.
• Keep it cool. Let everything cool fully before adding the whipped cream—warm cake will melt your filling.
• Stabilize your cream. Want to make it more durable? Add 1 tablespoon of instant pudding mix to your whipped cream.
• Use a serrated knife to slice. This helps keep those pretty swirls intact.

Recipe Variations

• Berry swap: Use strawberries, blackberries, or a mixed berry blend.
• Chocolate twist: Add a layer of chocolate ganache under the whipped cream.
• Citrus version: Fold lemon zest into the whipped cream and swirl in a lemon curd.
• Spiced cake: Add cinnamon or ginger to the cake batter for a cozy holiday vibe.
• Vegan option: Use a plant-based sponge and coconut cream filling—totally doable and just as festive!

Serving Suggestions

Pair your raspberry swirl roll with:

• Hot drinks: Peppermint tea, spiced chai, or hot cocoa
• Cold drinks: Sparkling cider or cranberry spritzers
• Holiday brunch: Alongside quiche, fresh fruit, and muffins
• Christmas dessert table: Next to cookies, fudge, and pies for a beautiful mix of flavors

Storage and Make-Ahead

To store:
Keep the roll wrapped in plastic wrap in the fridge for up to 3 days. Dust with powdered sugar or garnish just before serving.

To freeze:
Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge, then dust and decorate.

To make ahead:
You can bake and roll the cake (with no filling) a day ahead. Fill and decorate the next day before serving.

Special Equipment

• Jelly roll pan (10×15 inches)
• Clean kitchen towel (for rolling)
• Parchment paper
• Electric mixer (for whipped cream and eggs)
• Small saucepan (for the swirl)

FAQ

Can I use store-bought jam instead of making the swirl?
Yes! Use about ½ cup of raspberry jam, warmed slightly to make it easier to swirl.

My cake cracked—what do I do?
No worries! A little powdered sugar or whipped cream can cover cracks beautifully. It’ll still taste amazing.

Can I use frozen raspberries?
Absolutely. No need to thaw—just cook them down as directed for the swirl.

How do I know when the cake is done?
It should spring back when lightly pressed and pull slightly away from the sides of the pan.

Can I use a different filling?
Yes! Cream cheese frosting, mascarpone whipped cream, or even vanilla buttercream all work great.

Do I have to refrigerate it?
Yes—because of the whipped cream filling, it needs to be kept cold.

Conclusion

This Raspberry Swirl Christmas Roll is the kind of dessert that brings joy just by looking at it—and even more once you take that first bite. It’s light, flavorful, and so festive it practically sings carols.

If you’re looking for something a little different (but just as celebratory) this holiday season, this roll is it. I hope you love it as much as we do, and if you make it, I’d love to see your holiday creations—tag me and show off those beautiful swirls!

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