Description
This Luxurious Pink Raspberry Cheesecake Roll Cake combines a delicate, fluffy cake base with a rich, creamy cheesecake filling, all wrapped in a luscious raspberry-infused buttercream. Perfect for special occasions or anytime you want an impressive dessert, this roll cake features vibrant pink hues and fresh raspberries for a delightful balance of tart and sweet flavors.
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 as needed)
- Pink food coloring (optional)
Decoration
- Fresh raspberries
- Additional buttercream (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and to help with rolling later.
- Make the Cake Batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. Add eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract and peppermint extract if using, then mix in the milk or buttermilk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool just enough to handle.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, eggs, vanilla extract, and sour cream. Beat the mixture until fully combined and silky smooth with no lumps.
- Assemble the Roll Cake: While the cake is still slightly warm, gently spread the cheesecake filling evenly over the surface of the cake. Using the parchment paper as a guide, carefully roll the cake starting from one short edge to form a tight spiral. Place the roll seam-side down and allow it to cool completely to set the shape.
- Make the Raspberry Buttercream: Beat the softened butter until creamy and light. Gradually add powdered sugar, mixing well after each addition to achieve a smooth texture. Mix in raspberry jam and add pink food coloring if desired. Adjust the consistency by adding heavy cream or milk, a tablespoon at a time, until the buttercream is spreadable.
- Frost and Decorate: Once the roll cake is completely cooled, frost the entire surface with the raspberry buttercream using a spatula or piping bag. Decorate the top with fresh raspberries and additional buttercream as desired to enhance both appearance and flavor. Chill before serving if preferred for cleaner slicing.
Notes
- For easier rolling, warm the cake slightly but not hot to avoid cracking.
- If peppermint extract is too strong for your taste, omit it or substitute with an equal amount of vanilla extract.
- Use fresh raspberries to add a bright, natural tartness and for decorative appeal.
- Store the cake refrigerated due to the cream cheese filling and buttercream; bring to room temperature before serving for best texture and flavor.
- Adjust the raspberry buttercream thickness with more or less cream to suit spreading or piping needs.
