Description
This luxurious pink raspberry cheesecake roll cake features a light and fluffy sponge cake rolled with a creamy cheesecake filling, then topped with a vibrant raspberry buttercream and fresh raspberries. Perfectly balanced between sweet and tangy flavors, this elegant dessert is ideal for special occasions or whenever you want to impress your guests with a beautiful, flavorful cake roll.
Ingredients
Scale
Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup whole milk (or buttermilk)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Raspberry Buttercream
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup raspberry jam
- 2-3 tablespoons heavy cream or milk (adjust for consistency)
- Pink food coloring (optional)
Decoration
- Fresh raspberries
- Additional buttercream (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and ensure easy rolling later.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, and salt until fully combined to ensure even leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time, thoroughly incorporating each before adding the next. Stir in vanilla extract and peppermint extract if using, then mix in the milk or buttermilk for moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing gently until smooth and free of lumps. Avoid overmixing to keep the cake light.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the top. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Cheesecake Filling: While the cake is baking, beat the cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, and sour cream, mixing until the filling is creamy and well combined.
- Spread Filling and Roll: Once the cake has baked and cooled slightly, spread the cheesecake filling evenly over the surface. Using the parchment paper as a guide, carefully roll the cake from one short edge to form a tight spiral. Let the roll cool completely to set the shape.
- Make Raspberry Buttercream: Beat the softened butter until creamy. Gradually incorporate powdered sugar until smooth. Add raspberry jam and pink food coloring, mixing well. Adjust the consistency by adding heavy cream or milk, 1 tablespoon at a time, until the desired spreadability is achieved.
- Frost and Decorate: Frost the chilled cheesecake roll with the raspberry buttercream evenly. Decorate the top with fresh raspberries and additional buttercream accents if desired, creating an attractive finish.
Notes
- You can substitute buttermilk for whole milk to add a slight tang and tenderize the cake further.
- If peppermint extract is not preferred, omit it or replace with an additional teaspoon of vanilla extract.
- Chilling the roll cake before frosting helps the buttercream to spread smoothly without melting.
- The parchment paper is essential when rolling the cake to prevent cracking and sticking.
- Fresh raspberries can be replaced with other berries or edible flowers for alternative decoration.
