Description
This Luxurious Pink Raspberry Cheesecake Roll Cake features a soft, spongy cake filled with a creamy cheesecake layer and topped with vibrant raspberry buttercream. Garnished with fresh raspberries and optional decorations, this cake is perfect for special occasions or festive gatherings.
Ingredients
Scale
For the 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 for added flavor)
- 1/2 cup whole milk (or buttermilk)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the 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)
For Decorations:
- 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.
- Make the Cake:
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and milk.
- Gradually add the dry ingredients to the butter mixture, mixing until smooth. Pour into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Cheesecake Filling:
- Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and sour cream. Mix until well combined.
- Assemble the Roll Cake:
- Once the cake has cooled slightly, spread the cheesecake filling evenly over the cake. Carefully roll the cake up using the parchment paper to help guide it. Allow the cake to cool completely.
- Make the Raspberry Buttercream:
- Beat butter until creamy. Gradually add powdered sugar, mixing until smooth. Add raspberry jam and food coloring, mixing until combined. Adjust the consistency with heavy cream or milk as needed.
- Frost the Cake:
- Frost the cooled roll cake with the raspberry buttercream. Decorate with fresh raspberries and additional buttercream if desired.
Notes
- Ensure the cake is completely cooled before rolling to prevent cracking.
- Adjust the amount of food coloring in the buttercream to achieve the desired pink shade.
- For a different flavor profile, try adding a splash of almond extract to the buttercream.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking, Rolling, Frosting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg