Raspberry White Chocolate Cake Roll

This delightful cake roll is a stunning dessert that combines fluffy cake, creamy white chocolate filling, and tart raspberries. It’s perfect for any occasion and sure to impress your guests!


  • Cake:
    • 4 large eggs, separated
    • 3/4 cup granulated sugar, divided
    • 1 teaspoon vanilla extract
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
  • Filling:
    • 1 cup white chocolate chips
    • 1/2 cup heavy cream
    • 1 cup fresh raspberries, plus extra for garnish
    • 1/4 cup raspberry jam
  • Topping:
    • 1/2 cup white chocolate, melted
    • Fresh raspberries
    • Chocolate shavings


  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C).
    • Line a 10×15 inch jelly roll pan with parchment paper.
    • Beat egg yolks with 1/2 cup sugar until thick and pale.
    • Mix in vanilla extract.
    • In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar until stiff peaks form.
    • Gently fold the egg whites into the yolk mixture.
    • Sift the flour, baking powder, and salt together. Fold the dry ingredients into the wet ingredients until just combined.
    • Spread the batter evenly in the prepared pan.
    • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool and Roll the Cake:
    • Carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar.
    • Gently peel off the parchment paper.
    • With the help of the towel, starting from the short end, carefully roll the cake up tightly.
    • Let the cake cool completely on a wire rack.
  3. Prepare the Filling:
    • In a saucepan over low heat, melt the white chocolate chips with the heavy cream.
    • Stir constantly until smooth. Let the mixture cool slightly.
  4. Assemble the Cake Roll:
    • Unroll the cooled cake carefully.
    • Spread the raspberry jam evenly over the cake surface.
    • Top with the cooled white chocolate mixture.
    • Scatter the fresh raspberries over the chocolate filling.
    • Using the towel as an aid again, carefully re-roll the cake without the towel this time.
  5. Decorate and Serve:
    • Drizzle the melted white chocolate over the top of the cake roll.
    • Garnish with fresh raspberries and chocolate shavings.
    • Chill the cake roll in the refrigerator for at least 1 hour before slicing and serving.

Prep Time: 30 minutes
Cook Time: 15 minutes Total Time: 1 hour 45 minutes Servings: 10 Calories: 320 per slice (estimated)


  • For a richer flavor, use full-fat cream cheese instead of raspberry jam in the filling.
  • If you don’t have fresh raspberries, you can use frozen raspberries, but thaw them first and pat them dry with a paper towel to remove excess moisture.
  • You can toast the chocolate shavings for a deeper flavor.

Enjoy this delicious Raspberry White Chocolate Cake Roll!

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