![['Close-up view of a vanilla raspberry cake roll with a creamy filling and fresh raspberries.', 'A side view of a sliced vanilla raspberry cake roll, showcasing the layers of cake and raspberry filling.', "A detailed shot of a vanilla raspberry cake roll, highlighting its swirled design and dusting of confectioners' sugar.", 'A delicious vanilla raspberry cake roll with a soft texture, filled with cream cheese frosting and raspberries.']](https://quickflavorfix.com/wp-content/uploads/2026/06/vanilla-raspberry-cake-roll_1_U1.webp)
Vanilla Raspberry Cake Roll
A light and fluffy vanilla sponge cake rolled with a creamy raspberry filling, perfect for special occasions or a delightful treat.
Ingredients
Cake Batter
- 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
Filling
- 1 8 oz. oz cream cheese (softened)
- 1/4 cup butter (softened)
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
Raspberry Filling
- Raspberries (fresh or frozen) Raspberries (for filling)
Instructions
- Line a 15x10-inch pan with waxed paper, then prepare the cake batter and spread evenly.
- Bake at 350°F (175°C) for 12-15 minutes, then cool slightly and invert onto a sugared towel. Roll up and cool completely.
- Mix cream cheese, butter, confectioners' sugar, and vanilla to make the filling. Unroll the cake, spread filling, add raspberries, then re-roll.
Notes
Ensure the cake is completely cooled before filling to prevent cracking.