Okay, flavor adventurers, buckle up, because I’m about to drop a dessert bomb on you! I’ve been tinkering in my kitchen, whipping up something so decadent, so intensely satisfying, that it deserves a spotlight all its own. This isn’t your grandma’s swiss roll – this is a Raspberry White Chocolate Cake Roll that will make you question everything you thought you knew about cake.

I remember the first time I nailed this recipe. One of my neighbors, a lovely abuela, took one bite, closed her eyes, and simply said, “¡Ay, Dios mío! Quinn, this tastes like a dream!” And that’s when I knew I had to share this Raspberry White Chocolate Cake Roll with the world.

It’s everything Cuba Queen stands for: big flavors, unapologetic indulgence, and that special something that makes every day feel like a celebration. Trust me, you’re going to want to bookmark this one!

I have been obsessed with this Raspberry White Chocolate Cake Roll. I can’t wait to share this recipe with all of you flavor fanatics. Get ready to bake up some magic!

INGREDIENTS You Need for This:

This Raspberry White Chocolate Cake Roll ingredient list is SHORT but mighty! Each component plays a crucial role in delivering that signature Cuba Queen flavor explosion. We aren’t messing around here.

4 large eggs: Room temperature is key! They whip up fluffier.
¾ cup granulated sugar: For sweetness and structure.
1 teaspoon vanilla extract: Don’t skimp! Real vanilla is always better.
¾ cup all-purpose flour: Sift it for a lighter cake crumb.
½ teaspoon baking powder: Gives the cake that perfect rise.
¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
6 ounces white chocolate: High-quality white chocolate is a must! The secret to an epic Raspberry White Chocolate Cake Roll is using Callebaut instead of generic brands. Trust me, you will taste the difference.
½ cup heavy cream: For the ganache.
1 cup raspberry jam: Seedless is best for a smooth finish.
Powdered sugar: For dusting and preventing sticking.
Fresh Raspberries: To take the presentation to the next level

Here’s the Raspberry White Chocolate Cake Roll game-changer that will blow your mind: add a pinch of almond extract to the cake batter. It complements the white chocolate and raspberry perfectly!

If you’re looking for the freshest raspberries, you’ll find the best ingredients for this Raspberry White Chocolate Cake Roll at your local farmer’s market. The flavors are so much more intense!

Don’t have heavy cream? You can substitute with full-fat coconut milk. Make sure to only use the solid part from the can for the best results.

STEP-BY-STEP INSTRUCTIONS:

Get ready to rumble, flavor adventurers! Here’s the lowdown on turning those humble ingredients into a show-stopping Raspberry White Chocolate Cake Roll. I know, I know, cake rolls can seem intimidating, but I promise, this easy cake roll recipe is totally doable.

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Make sure the paper overhangs the sides for easy removal. Trust me on this one.
In a large bowl, beat the eggs and sugar together until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t stress – your Raspberry White Chocolate Cake Roll is going to be incredible.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Pro tip for Raspberry White Chocolate Cake Roll perfection: Overmixing leads to a tough cake.
Pour the batter evenly into the prepared pan.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this Raspberry White Chocolate Cake Roll takes exactly 13 minutes.
While the cake is baking, generously dust a clean kitchen towel with powdered sugar. This prevents sticking!
Once the cake is baked, immediately invert it onto the prepared towel.
Peel off the parchment paper.
Starting from one of the short ends, roll the cake up tightly in the towel. This is where your Raspberry White Chocolate Cake Roll transforms into pure magic. Let it cool completely.
While the cake is cooling, make the white chocolate ganache. Place the white chocolate in a heatproof bowl.
Heat the heavy cream in a saucepan until it just begins to simmer.
Pour the hot cream over the white chocolate and let it sit for a minute to soften.
Whisk until smooth and glossy.
Once the cake is completely cool, carefully unroll it.
Spread the raspberry jam evenly over the cake.
Spread about half of the white chocolate ganache over the raspberry jam.
Re-roll the cake tightly.
Frost the outside of the white chocolate ganache cake roll with the remaining ganache.
Refrigerate for at least 30 minutes to allow the ganache to set. This is where most people mess up their Raspberry White Chocolate Cake Roll – but not you! While your Raspberry White Chocolate Cake Roll is working its magic, grab your camera – this is Instagram gold!
Slice and serve!

Your raspberry swiss roll is ready to be devoured!

PRESENTATION:

Alright, flavor adventurers, let’s talk presentation! This Raspberry White Chocolate Cake Roll isn’t just about flavor, it’s about creating an experience. We want to wow everyone before they even take a bite!

A simple dusting of powdered sugar over the Raspberry White Chocolate Cake Roll adds a touch of elegance.

Arrange slices on a platter with fresh raspberries and a sprig of mint. People absolutely lose their minds when I serve this Raspberry White Chocolate Cake Roll at brunch!

For an extra touch of decadence, drizzle melted white chocolate over the slices.

This Raspberry White Chocolate Cake Roll absolutely slays at dinner parties! Pair it with a glass of chilled Moscato or a cup of rich coffee.

Leftover slices of this raspberry filled cake can be transformed into a delicious trifle. Layer them with whipped cream, berries, and a drizzle of raspberry sauce.

During the holidays, I like to add a sprinkle of edible glitter for a festive touch.

In the summer, this Raspberry White Chocolate Cake Roll becomes a refreshing dessert when served chilled with a scoop of raspberry sorbet.

FAQs:

Got questions? Of course, you do! Here’s the inside scoop on mastering this Raspberry White Chocolate Cake Roll, straight from my Cuba Queen kitchen.

Q: Can I use frozen raspberries instead of jam?

A: Absolutely! Just thaw them completely and mash them with a little sugar before spreading on the cake. I personally like to make my own raspberry sauce sometimes! It adds a special touch to the white chocolate raspberry dessert.

Q: What if my cake cracks when I roll it?

A: Don’t panic! Cracks are perfectly normal, especially with a cake roll. Just embrace the imperfections – it adds character! Plus, the ganache will cover most of them anyway.

Q: Can I make this Raspberry White Chocolate Cake Roll spicier?

A: YES! Add a pinch of cayenne pepper to the cake batter for a subtle kick. You can also infuse your raspberry jam with a bit of chili flakes for a more intense heat.

Q: What if I don’t have white chocolate?

A: You can substitute milk chocolate or dark chocolate, but the flavor profile will be different. For a true Raspberry White Chocolate Cake Roll, I highly recommend sticking with the white chocolate.

Q: How do I know when my cake is perfectly done?

A: The edges should be lightly golden, and a toothpick inserted into the center should come out clean. Be careful not to overbake, or the cake will be dry and more prone to cracking.

Q: Can I make this ahead of time?

A: Yes! This Raspberry White Chocolate Cake Roll actually tastes better after it’s been refrigerated for a few hours. It allows the flavors to meld together beautifully. I usually make this the day before an event for the best results.

Q: Can I make this gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free blend. Just make sure it contains xanthan gum for structure.

Q: My ganache is too thick/thin, what can I do?

A: If your ganache is too thick, add a tablespoon of warm cream at a time until it reaches the desired consistency. If it’s too thin, refrigerate it for a few minutes to firm up.

CONCLUSION:

This Raspberry White Chocolate Cake Roll is more than just a dessert; it’s a celebration of flavor, a testament to the joy of baking, and a perfect representation of everything Cuba Queen stands for. It’s bold, decadent, and guaranteed to bring smiles to everyone who tries it.

It’s a showstopper that delivers on both taste and presentation. So get in the kitchen, crank up the music, and let’s make some magic!

Here are My Raspberry White Chocolate Cake Roll Power Tips:

Don’t skip the powdered sugar on the towel! This is crucial for preventing the cake from sticking and tearing.
Roll the cake while it’s still warm. This makes it more pliable and less likely to crack.
Use high-quality white chocolate. It makes a world of difference in the flavor of the ganache.

Some other Raspberry White Chocolate Cake Roll variations I have created are:

Lemon Raspberry White Chocolate Cake Roll: Add lemon zest to the cake batter and lemon curd to the filling.
Chocolate Raspberry White Chocolate Cake Roll: Use chocolate cake batter and add chocolate shavings to the filling. This Raspberry Chocolate Swiss Roll is always a hit!
Pistachio Raspberry White Chocolate Cake Roll: Add ground pistachios to the cake batter and chopped pistachios to the filling.

I’ve got to say, that Chocolate Raspberry White Chocolate Cake Roll gets the biggest reactions!

I have so much confidence that you can make this Raspberry White Chocolate Cake Roll your signature dish! Don’t be afraid to experiment with different flavors and add your own personal touch.

Now go forth, flavor adventurers, and create some Raspberry White Chocolate Cake Roll memories that will last a lifetime! I am so excited for you to share your results!

If this recipe rocks your world, you NEED to try my Mini Banana Pudding Cheesecakes for another flavor explosion.

For more bold flavor adventures, check out this delicious Raspberry Roll Cake – A Beautiful Plate. Another recipe I have been eyeing is this Raspberry Chocolate Swiss Roll – Garnish & Glaze recipe! And don’t forget to check out this Chocolate Raspberry Swiss Roll with the Most Delicious Raspberry …!

Raspberry White Chocolate Cake Roll

Print Recipe

Indulge in the delightful combination of tart raspberries and sweet white chocolate with this Raspberry White Chocolate Cake Roll. This elegant dessert is perfect for special occasions and is surprisingly easy to make!

Author: Quinn
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup milk
1 teaspoon vanilla extract
6 ounces white chocolate, melted and cooled
1 cup heavy cream
1/4 cup powdered sugar
1 cup fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the ends of the pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat egg yolks and 1/2 cup granulated sugar until pale and thick. Gradually beat in milk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate clean, dry bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
Gently fold the egg whites into the batter in two additions, being careful not to deflate the batter.
Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar.
As soon as the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting at one short end, roll up the cake and towel together. Let cool completely on a wire rack.
While the cake is cooling, prepare the filling. In a medium bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate.
Once the cake is completely cooled, carefully unroll it. Spread the white chocolate cream filling evenly over the cake. Arrange fresh raspberries evenly over the filling.
Gently re-roll the cake. Wrap tightly in plastic wrap and chill for at least 1 hour before serving.
Dust with powdered sugar before slicing and serving.

Notes

For a richer flavor, try adding a tablespoon of raspberry liqueur to the cream filling.