Easy & Festive Cherry Cheesecake Cake Roll
Ready for a dessert that looks stunning but is secretly simple? This Cherry Cheesecake Cake Roll features a tender sponge cake, creamy cheesecake filling, and sweet cherry bursts. It's a festive, crowd-pleasing treat perfect for any occasion.
Equipment
- Electric mixer
- 10x15 inch jelly roll pan
- Parchment paper
- Kitchen Towel
- Wire rack
- Mixing bowls
- Spatula
- Sharp knife
Ingredients
For the Sponge Cake
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups whipped topping
For the Cherry Layer
- 1 cup cherry pie filling
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment paper. Lay out a clean kitchen towel and dust it generously with powdered sugar.
- Step 2: Make the Sponge Cake: In a large mixing bowl, using an electric mixer, beat room temperature eggs on high speed for about 5 minutes until thick and pale. Gradually add granulated sugar and vanilla extract while beating until well combined.
- Step 3: In a separate smaller bowl, whisk together all-purpose flour, baking powder, and salt.
- Step 4: Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Do not overmix.
- Step 5: Bake the Cake: Pour the batter into your prepared jelly roll pan, spreading it evenly. Bake for 10–12 minutes, until the top springs back when lightly touched and edges look golden.
- Step 6: Roll the Cake: As soon as the cake comes out of the oven, immediately loosen the edges with a knife. Quickly turn the cake out onto your prepared, powdered-sugar-dusted towel. Carefully peel off the parchment paper.
- Step 7: Starting from a short end, carefully roll the cake with the towel inside. Place the rolled cake (still in the towel) seam-side down on a wire rack and let it cool completely.
- Step 8: Make the Cheesecake Filling: While the cake cools, beat softened cream cheese with powdered sugar and vanilla extract in a medium bowl until smooth. Gently fold in the whipped topping by hand until light and fluffy.
- Step 9: Assemble the Roll: Once the cake is completely cool, gently unroll it from the towel. Spread the cheesecake filling evenly over the entire surface, leaving a small border on the far short end.
- Step 10: Dollop spoonfuls of cherry pie filling randomly over the cream cheese layer.
- Step 11: Carefully re-roll the cake, starting from the short end closest to you (without the towel this time). Roll it snugly. Place seam-side down on a serving plate.
- Step 12: Chill and Serve: Cover the cake roll loosely with plastic wrap and refrigerate for at least 1 hour to set the filling and firm up the cake. Before slicing, dust with more powdered sugar. Slice with a sharp knife and serve.
Notes
Substitutions & Additions: Try strawberry or blueberry pie filling, or fruit jam instead of cherry. Add almond extract or lemon zest to the filling. For a chocolate cake, add cocoa powder to the batter (may need slight flour adjustment). Sprinkle mini chocolate chips or chopped nuts over the filling before rolling.
Tips for Success: Use room temperature eggs for proper whipping. Gently fold dry ingredients to avoid a tough cake. Be generous with powdered sugar on the towel to prevent sticking. Roll the cake immediately out of the oven while hot to train its shape. Cool the cake completely before filling. Chill the cake roll for at least 1 hour before slicing for best results.
Storage: Keep the cake roll covered tightly in the refrigerator for 3-4 days. Freezing is not recommended as the whipped topping texture may change.