The holiday season is all about creating memories around the table, and nothing says “Christmas magic” quite like a show-stopping dessert. One recipe that perfectly combines elegance, flavor, and tradition is the Raspberry Swirl Christmas Roll. Light, fluffy sponge cake rolled with a tangy raspberry swirl and finished with a snowy dusting of powdered sugar or a silky cream frosting—it’s the kind of dessert that brings everyone together.
If you’ve been searching for a festive and flavorful holiday treat that balances beauty and taste, this roll is your answer. In this post, we’ll guide you through everything you need to know: from the ingredients and baking techniques to serving suggestions, variations, and make-ahead tips. By the end, you’ll not only have a perfect recipe but also a centerpiece worthy of your holiday table.
Why Choose a Raspberry Swirl Roll for the Holidays?
When planning Christmas desserts, many people lean toward classics like gingerbread, fruitcake, or pies. While those are delicious, a Raspberry Swirl Christmas Roll offers something truly unique:
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Festive appearance: The red swirl against the white cake and cream creates a candy-cane effect, instantly evoking holiday vibes.
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Balanced flavors: Sweet sponge pairs beautifully with the tartness of raspberry.
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Versatility: You can frost, glaze, or garnish it to suit your theme.
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Light yet satisfying: Perfect after a big holiday dinner.
In short, it’s a festive and flavorful holiday treat that combines elegance with ease.
Ingredients You’ll Need
To create the perfect Raspberry Swirl Christmas Roll, you’ll need quality ingredients. Here’s a breakdown:
For the Sponge Cake:
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4 large eggs (room temperature)
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¾ cup granulated sugar
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1 tsp vanilla extract
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¾ cup all-purpose flour
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1 tsp baking powder
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Pinch of salt
For the Raspberry Swirl:
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1 ½ cups fresh or frozen raspberries
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⅓ cup sugar
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1 tsp lemon juice
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1 tbsp cornstarch mixed with 2 tbsp water
the Filling:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
Decoration:
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Powdered sugar for dusting
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White chocolate shavings or holiday sprinkles (optional)
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Fresh raspberries and mint leaves for garnish
Step-by-Step Instructions
1. Prepare the Raspberry Swirl
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries release their juices. Stir in the cornstarch slurry and simmer until thickened. Strain if you prefer a seedless sauce. Allow to cool completely.
2. Make the Sponge Cake
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Preheat oven to 350°F (175°C).
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Line a 10×15-inch jelly roll pan with parchment paper.
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In a large bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume.
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Fold in vanilla, flour, baking powder, and salt gently.
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Spread batter evenly in the pan and bake for 10–12 minutes, until the top springs back when touched.
3. Roll the Cake
While warm, invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment. Starting from the short side, roll the cake with the towel inside. Let cool completely.
4. Whip the Filling
Beat cream, powdered sugar, and vanilla until stiff peaks form.
5. Assemble the Roll
Unroll the cooled cake, spread with whipped cream, and drizzle with raspberry swirl. Gently roll back up (without the towel).
6. Decorate
Dust with powdered sugar, drizzle extra raspberry swirl on top, and add garnishes.
Pro Tips for Success
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Work quickly with the cake: Rolling it while warm prevents cracks.
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Don’t overfill: Too much cream can cause spillage when rolling.
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Chill before slicing: Refrigerating for 30 minutes helps firm up the roll.
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Use a serrated knife: This ensures clean, beautiful slices.
Flavor Variations
Want to make this festive and flavorful holiday treat even more unique? Try these twists:
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Chocolate Raspberry Roll: Add 2 tbsp cocoa powder to the sponge.
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Raspberry-Almond Roll: Sprinkle sliced almonds on the cake before rolling.
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White Chocolate Raspberry Roll: Fold melted white chocolate into the whipped cream.
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Christmas Peppermint Roll: Add peppermint extract to the filling for a seasonal kick.
Serving Ideas
This roll is versatile enough to serve in different ways:
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As a Christmas dinner centerpiece with powdered sugar “snow.”
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On a holiday dessert board alongside cookies and truffles.
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With a drizzle of raspberry coulis for a restaurant-style finish.
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Paired with mulled wine or hot cocoa for a cozy evening treat.
Make-Ahead and Storage Tips
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Make ahead: The roll can be made 1 day in advance. Keep it tightly wrapped in plastic wrap in the fridge.
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Freeze: Wrap the roll in plastic and foil; freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
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Leftovers: Store in an airtight container in the fridge for up to 3 days.
Nutrition Information (per slice, approx.)
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Calories: 260
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Fat: 12 g
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Carbohydrates: 32 g
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Protein: 4 g
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Fiber: 2 g
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Sugar: 22 g
Why This Dessert Is a Holiday Essential
The Raspberry Swirl Christmas Roll is more than just a cake—it’s a memory-maker. Its colors, flavors, and presentation embody everything we love about Christmas: joy, sharing, and indulgence.
As you slice into the roll, each swirl of raspberry against the snowy sponge feels like opening a holiday gift. It’s the perfect way to end a festive meal and create a lasting impression on family and guests.
Conclusion
When searching for a festive and flavorful holiday treat that balances taste, beauty, and tradition, look no further than the Raspberry Swirl Christmas Roll. With its vibrant red swirl, creamy filling, and light sponge, it brings the holiday spirit straight to your table.
Raspberry Swirl Christmas Roll
Ingredients
Method
- Instructions:
- Prepare the Raspberry Swirl: In a saucepan, cook raspberries with sugar and lemon juice. Stir in cornstarch slurry until thickened. Cool completely.
- Bake the Sponge Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment. Beat eggs and sugar until pale and fluffy. Fold in vanilla, flour, baking powder, and salt. Spread batter and bake 10–12 minutes.
- Roll the Cake: Invert warm cake onto a sugar-dusted towel, peel parchment, and roll with the towel inside. Let cool.
- Whip the Filling: Beat cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread whipped cream, drizzle raspberry swirl, then roll up again.
- Decorate: Dust with powdered sugar, garnish with raspberries, mint, and white chocolate.
Notes
