This Vanilla Raspberry Cake Roll is the perfect for spring gatherings, holidays, baby showers, Valentine’s Day, or brunch. Also, this vanilla raspberry roll cake is light enough after a big meal but impressive enough for special occasions.

CAKE ROLL

Do you like to celebrate Valentine’s Day at home or out at a restaurant?  We have always enjoyed celebrating it at home as a family.  My husband and I will usually set aside a different night to enjoy a date night with just the two of us…but Valentine’s Day is usually spent with the family.

We always share a dinner together and then enjoy some kind of dessert. This year it is going to be this Vanilla Raspberry Cake Roll with Cream Cheese Frosting!  You guys!!! This is so delicious! It is better than I thought it was going to be…haha!

Vanilla Raspberry Cake Roll (Light, Fluffy & Easy)

This Vanilla Raspberry Cake Roll is soft, fluffy, and filled with a sweet-tart raspberry cream that makes every slice feel bakery-worthy. If cake rolls intimidate you, don’t worry—this recipe is beginner-friendly, rolls smoothly without cracking, and looks stunning with minimal effort.

I wanted to make something that was pretty as well as tasty and decided to forgo the traditional Cake Roll recipes.  We love making a Chocolate Cake Roll and Pumpkin Cake Roll, so I decided to change things up.

VANILLA ROLL CAKE

This Vanilla Cake Roll recipe actually has a delicious flavor.  I am normally a chocolate cake girl all the way, so I was pleasantly surprised to find this cake moist and delicious.  And to add a touch of festive color I rolled up some frozen raspberries in the Cake Roll.  I would have used fresh raspberries but they are a bit pricey still in our area.

Why You’ll Love This Vanilla Raspberry Cake Roll

• Light, airy vanilla sponge cake

• Sweet raspberry filling with just the right tang

• No fancy equipment required

• Make-ahead friendly

• Elegant presentation with simple ingredients

ROLL CAKE RECIPE

I actually ended up loving the frozen raspberries in this.  They kind of softened and melted a little bit into the cream cheese frosting and soaked into the cake just a tiny bit, giving the cake a delicious raspberry flavor and adding some moisture!  If you don’t want that, be sure to use the fresh raspberries.

Tips for a Perfect Cake Roll (No Cracks!)

• Roll the cake while it’s warm—this is the #1 trick

• Beat eggs and sugar until thick and fluffy for structure

• Don’t overbake; dry cake = cracks

• Use powdered sugar generously when rolling

• Chill before slicing for clean, bakery-style cuts

DESSERT RECIPES

Looking for some more crowd pleaser dessert recipes? Sharing our favorites below:

• Peppermint Chocolate Chip Cookie Bars
• Pumpkin Chocolate Chip Cookie Bars
• Pumpkin Oreo Cookie Bars
• Raspberry Cheesecake Bars
• Berry Cheesecake Bars
• Lemon Raspberry Poke Cake
• Cinnamon Banana Cake
• Best Banana Cake
• Raspberry Cream Cheese Coffee Cake
• Earthquake Cake
• No-Bake Peanut Butter Dessert
• Sugar Cookie Bars
• Lemon Bars
• Key Lime Bars

HOW TO MAKE A CAKE ROLL

INGREDIENTS:

If you haven’t made a Cake Roll before, it is much easier than you might think. Follow the directions closely and be sure to beat the eggs VERY well before adding the other ingredients.  This will make your cake light and fluffy!

• 4 large eggs
• 3/4 cup sugar
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons canola oil
• 1 cup cake flour
• 1 cup cake flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup cake flour
• Confectioners’ sugar
• Filling:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Raspberries (fresh or frozen)

Directions:

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat the eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the buttermilk, oil, vinegar and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread into prepared pan.
3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar. Refrigerate for 1 hour.

*Adapted from Taste of Home

5 from 3 votes

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Vanilla Raspberry Cake Roll

Author Amy

Ingredients

• 4 large large eggs
• 3/4 cup sugar
• 2 Tbsp buttermilk
• 2 Tbsp canola oil
• 1 tsp cider vinegar
• 1 tsp vanilla extract
• 1 cup cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• Confectioners' sugar for dusting

FILLING

• 1 8 oz. cream cheese, softened
• 1/4 cup butter softened
• 3 cups confectioners' sugar
• 1 tsp vanilla extract
• Raspberries fresh or frozen

Instructions

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat the eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the buttermilk, oil, vinegar and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread into prepared pan.
3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour.

Variations & Substitutions

• Swap raspberry preserves for strawberry, blackberry, or cherry

• Add lemon zest to the filling for a bright twist

• Use mascarpone instead of whipped cream for a richer filling

• Dust with powdered sugar or drizzle with white chocolate before serving

This is a definite keeper! It’s almost too pretty to eat….

BAKING SUPPLIES

To make your baking easier, I have listed some of the materials you may need to make your peach cake.

• 9×13 Non-Stick Wilton Pan with Cover
• Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
• Kitchen Aid Stand Mixer
• Silicone Spatulas
• Hot Pads
• Wooden Teaspoon Set
• White Mixing Bowls (pictured)

Frequently Asked Questions

Can I make this cake roll ahead of time?

Yes! This vanilla raspberry cake roll can be made up to 24 hours in advance. Store wrapped tightly in the refrigerator.

Why did my cake crack?

Cracking usually happens if the cake is overbaked or not rolled while warm. Be sure to roll immediately after baking.

Can I freeze a cake roll?

Yes. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I use fresh raspberries instead of jam?

You can, but jam or preserves give a smoother, more stable filling. If using fresh raspberries, mash and strain for best results.

What’s the difference between a cake roll and a Swiss roll?

They’re very similar! “Swiss roll” and “jelly roll” are often used interchangeably for rolled sponge cakes like this one.

How to Store Vanilla Raspberry Cake Roll

• Refrigerator: Up to 3 days, tightly wrapped

• Freezer: Up to 2 months

• Best served: Slightly chilled or room temperature

And…that is not all…I am joining in on a fun collaboration with 11 other creative bloggers.  We are joining together to bring you some fun themed creative food items every month this year.  I just know you are going to love all the creative ideas everyone has to share.  Be sure to check out what everyone else is serving up this month with their creative Valentine’s Day Treats!

• No-Bake Raspberry Cheesecakes from Mom Endeavors
• Cherry Cheesecake Dip from See Vanessa Craft
• Hot Tamale Fudge from Strawberry Mommycakes
• Strawberry Angel Food Cake from Mommy Hates Cooking
• Chocolate Covered Strawberry Yogurt Pops from Play Party Pin
• Valentine’s Day Oreo Pops from Happiness is Homemade
• Valentine’s Day Snack Mix from Two Twenty One
• Red Velvet Cheesecake from Spaceships and Laserbeams
• Loves Me Loves Me Not Valentine’s Cupcakes from Kitchen Fun with My 3 Sons
• Valentines Chocolate Pretzel Bark from A Night Owl
• Chocolate Raspberry Macarons from Ashlee Marie
• Vanilla Raspberry Cake Roll from The Idea Room