Raspberry Swirl Christmas Roll Recipe Perfect for Holidays

Posted on May 22, 2025

There’s something magical about the holiday season, isn’t there? The twinkling lights, cozy gatherings, and—of course—the festive treats. This Raspberry Swirl Christmas Roll is the dessert you didn’t know your holiday table was missing. Imagine a soft, spongy cake rolled up with a luscious raspberry swirl filling, topped with a light dusting of powdered sugar. It’s festive, delicious, and honestly, just so much fun to make!

This recipe is my go-to holiday dessert because it’s strikingly beautiful yet surprisingly simple to prepare. Whether you’re hosting a family dinner or attending a Christmas potluck, this roll is guaranteed to steal the show. And let me tell you, the combination of tart raspberries and sweet cream is pure joy in every bite!

The Story Behind Raspberry Swirl Christmas Roll

The tradition of rolled cakes dates back centuries and has been a favorite for celebrations worldwide. While variations exist in many cultures—think Swiss rolls or jelly rolls—this Raspberry Swirl Christmas Roll adds a seasonal twist. The vibrant red raspberry filling brings to mind the cheerful reds of Christmas decorations, making it a perfect fit for the holiday table.

Personally, I first tried a roll cake during a family Christmas dinner years ago. My aunt made a chocolate version, and I remember being fascinated by the perfect swirl. Since then, I’ve experimented with different flavors, but raspberry always feels just right for Christmas. It’s fruity, festive, and pairs beautifully with the creamy filling and soft sponge cake.

This recipe has evolved over the years. I’ve tweaked the filling to enhance the raspberry’s natural tartness and adjusted the sponge cake to make it extra tender. The result? A dessert that’s both visually stunning and irresistibly delicious. Plus, it’s a great make-ahead option for busy holiday schedules!

Ingredients You’ll Need

Let’s talk ingredients! Each component plays a crucial role in creating the perfect Raspberry Swirl Christmas Roll. Here’s what you need and some handy tips:

Flour: Use all-purpose flour for the sponge cake. If you’re gluten-free, try a 1:1 gluten-free baking flour.
Sugar: Regular granulated sugar works best here. It sweetens both the cake and the filling perfectly.
Eggs: Fresh, large eggs are essential for achieving the fluffy sponge texture.
Raspberries: Opt for fresh raspberries if they’re in season. Frozen raspberries work too—just thaw and drain them well.
Cream Cheese: Full-fat cream cheese adds richness to the filling. You can substitute with mascarpone for a lighter option.
Heavy Cream: Whipped into peaks, this gives the filling its airy, fluffy texture.
Lemon Juice: A splash of lemon juice brightens up the raspberry flavor.
Powdered Sugar: Essential for sweetening the filling and for that snowy topping!

For the raspberry filling, you can also use raspberry preserves if you’re short on time. If you prefer a slightly tangier flavor, consider adding a hint of orange zest—it’s a game changer!

Equipment Needed

Don’t worry, you won’t need anything too fancy for this recipe. Here’s what you’ll want to have on hand:

Mixing Bowls: A few different sizes for preparing the batter and filling.
Electric Mixer: A hand or stand mixer works great for whipping the eggs and cream.
Jelly Roll Pan: This shallow pan is key for baking the sponge cake evenly.
Parchment Paper: Helps prevent sticking and makes rolling the cake much easier.
Spatula: Ideal for spreading the filling smoothly.
Kitchen Towel: A clean, lint-free towel is essential for rolling the cake while it’s warm.

If you don’t have a jelly roll pan, a regular baking sheet will work—just make sure it has raised edges. And trust me, parchment paper is your best friend for this recipe. Skipping it can lead to some sticky situations!

How to Make Raspberry Swirl Christmas Roll

Ready to roll? Let’s walk through the preparation step by step. Don’t worry—it’s easier than it looks!

Preheat the oven: Set your oven to 375°F (190°C) and line your jelly roll pan with parchment paper.
Make the sponge cake: In a large bowl, beat 4 eggs with 3/4 cup (150g) sugar until pale and fluffy (about 5 minutes). Gently fold in 3/4 cup (90g) sifted flour and 1 teaspoon baking powder. Pour the batter evenly into the prepared pan.
Bake: Bake for 10-12 minutes or until the cake springs back when touched. Don’t overbake—it should be soft and pliable!
Roll the cake: While the cake is warm, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake gently with the towel. Let it cool completely.
Prepare the raspberry filling: In a saucepan, cook 1 cup (250g) raspberries with 2 tablespoons sugar and 1 tablespoon lemon juice until thickened. Let it cool.
Make the cream filling: Beat 8 ounces (225g) cream cheese with 1/2 cup (60g) powdered sugar until smooth. Fold in 1 cup (240ml) whipped heavy cream.
Assemble: Carefully unroll the cooled cake and spread the cream filling evenly. Add dollops of raspberry filling and gently roll the cake back up.
Decorate: Dust with powdered sugar and, if desired, garnish with fresh raspberries and mint leaves.

Pro tip: If your cake cracks slightly while rolling, don’t stress! The filling will cover it, and the powdered sugar will make it look gorgeous.

Cooking Tips & Techniques

Here are some tried-and-true tips to make your Raspberry Swirl Christmas Roll a success:

Don’t skip the parchment paper: It’s key to releasing the sponge cake without tearing.
Beat the eggs properly: Whipping them until pale and fluffy ensures a light, airy sponge texture.
Roll while warm: Rolling the cake while it’s still warm prevents cracking.
Cool completely: Before adding the filling, make sure the cake is fully cooled to avoid melting.
Work quickly: Assembly is easiest if you move efficiently and keep the filling chilled.

Trust me, once you get the hang of rolling cakes, you’ll want to make them for every occasion!

Variations & Adaptations

One of the best parts of this recipe is how versatile it is. Here are some fun variations:

Chocolate Raspberry Roll: Add 2 tablespoons cocoa powder to the sponge batter for a chocolate twist.
Strawberry Swirl Roll: Substitute raspberries with fresh or frozen strawberries.
Low-Sugar Version: Use a sugar substitute in the filling and batter for a lighter option.

For an allergy-friendly version, swap out the cream cheese for a dairy-free alternative and use almond flour in place of all-purpose flour. I’ve tried the chocolate variation—it’s decadent and perfect for chocolate lovers!

Serving & Storage Suggestions

This festive treat is best served chilled. Slice it into rounds for a stunning presentation—those swirls are sure to impress! Pair it with a cup of hot cocoa or mulled wine for the ultimate holiday vibe.

To store, wrap the roll tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to a month; just thaw it overnight in the fridge before serving. The flavors deepen over time, so you might find it even tastier the next day!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional profile for one slice (based on 10 servings):

Calories: 250
Protein: 4g
Fat: 12g
Carbohydrates: 30g
Fiber: 2g

Raspberries are a great source of antioxidants and vitamin C, making this dessert a slightly healthier indulgence. While it’s not exactly low-calorie, it’s definitely worth enjoying as part of your holiday celebrations!

Conclusion

This Raspberry Swirl Christmas Roll is everything you want in a holiday dessert—festive, flavorful, and fun to make. The vibrant red swirls and creamy filling are sure to steal the spotlight at your Christmas gathering. Plus, it’s a recipe you can easily adapt to suit your preferences.

I love this recipe because it brings people together. It’s one of those desserts that sparks conversations and creates memories. So, give it a try, and let me know how it turns out! Share your creations in the comments below or tag me on social media—I’d love to see them. Merry Christmas and happy baking!

FAQs

Can I use frozen raspberries? Yes! Just thaw and drain them before using to avoid excess liquid.
What if my cake cracks? Don’t worry—cracks can be hidden with filling and powdered sugar.
How far in advance can I make this? You can make it up to 3 days ahead and store it in the fridge.
Can I freeze the cake? Absolutely! Wrap it tightly and freeze for up to a month.
What can I use instead of cream cheese? Mascarpone or a dairy-free alternative works beautifully.