If you’re craving a dessert that’s as fun to make as it is to eat, look no further than this Cherry Cheesecake Cake Roll. It combines the soft, airy texture of a cake with the creamy decadence of cheesecake, all topped with a sweet, tangy cherry filling. The best part? It’s a showstopper that looks complicated, but it’s surprisingly simple to prepare. This cake roll is perfect for any occasion, from family gatherings to special celebrations.
Why You Will Love Cherry Cheesecake Cake Roll
This Cherry Cheesecake Cake Roll is a delightful twist on two classic desserts: cheesecake and sponge cake. The soft, fluffy cake contrasts beautifully with the smooth, rich cheesecake filling. And the cherry topping adds just the right amount of sweetness and color to make every slice a treat for the eyes and the taste buds. If you love a dessert that’s visually stunning, easy to make, and absolutely delicious, this one is for you!
Ingredients
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp almond extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Cherry Topping:
- 1 cup cherry pie filling
Kitchen Equipment Needed
- 15×10-inch jelly roll pan
- Electric mixer
- Large bowl
- Small bowl
- Parchment paper
- Kitchen towel
- Toothpick or cake tester
- Serving platter
How To Make Cherry Cheesecake Cake Roll
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, then lightly grease it to ensure the cake comes out easily.
Step 2: Make the Cake
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes. The mixture should become thick, pale, and fluffy. Add the vegetable oil and almond extract, mixing until well incorporated.
In a separate small bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet egg mixture using a spatula until just combined. Be careful not to overmix, as this can deflate the batter.
Step 3: Bake the Cake
Pour the batter into the prepared jelly roll pan, spreading it evenly to cover the entire surface. Bake for 12-15 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will prevent the cake from sticking when you roll it up later.
Step 4: Roll the Cake
Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. While the cake is still warm, gently roll it up with the towel starting from one short side. This helps the cake hold its shape and prevents cracking. Allow the rolled-up cake to cool completely.
Step 5: Prepare the Cheesecake Filling
While the cake cools, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. Make sure the cream cheese is fully softened so that it blends seamlessly with the sugar and vanilla.
Step 6: Unroll and Assemble the Cake Roll
Once the cake has completely cooled, carefully unroll it from the towel. Spread the cheesecake filling evenly over the entire surface of the cake. Be gentle to avoid tearing the cake.
Step 7: Add the Cherry Topping
Spoon the cherry pie filling over the cheesecake layer. You can spread it out evenly or leave it in little dollops depending on your preference. The cherries will add a burst of flavor and color.
Step 8: Roll the Cake Again
Gently re-roll the cake, this time without the towel. Make sure the seam is on the bottom so the cake stays secure. Transfer the rolled-up cake to a serving platter.
Step 9: Serve
Dust the top of the cake roll with powdered sugar for a touch of elegance. Slice the cake into individual pieces, and serve. Enjoy the creamy, fruity, and delightful flavors of your Cherry Cheesecake Cake Roll!
Serving and Storage Tips
- Serving: This cake roll is perfect for parties, holidays, or a simple family dessert. Slice it into individual servings for an elegant presentation.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. It can also be frozen for up to a month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Variations
- Filling Flavors: Instead of cherry topping, try blueberry, strawberry, or raspberry pie filling for a different fruity twist.
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a fresh, zesty flavor that complements the cherries beautifully.
- Chocolate: Drizzle melted chocolate over the rolled cake or add cocoa powder to the cake batter for a chocolate version of this dessert.
Helpful Notes
- Softening Cream Cheese: For a smooth filling, make sure the cream cheese is at room temperature before beating it. If it’s too cold, it may result in a lumpy filling.
- Preventing Cracks: Rolling the cake while it’s warm with a kitchen towel helps prevent cracking. Be gentle when unrolling the cake to maintain its shape.
- Cake Consistency: If your cake isn’t golden after the recommended baking time, let it bake for a few more minutes. Each oven is different, so watch for a golden color and a clean toothpick test.
Tips from Well-Known Chefs
- Ina Garten suggests using a hand mixer to achieve fluffy batter, which helps to incorporate air and results in a lighter cake.
- Martha Stewart recommends refrigerating the cake roll for about 30 minutes before slicing to ensure clean, neat slices without the filling spilling out.
Frequently Asked Questions
- Can I use a different fruit topping?
Yes! You can use any pie filling you like—blueberry, strawberry, or raspberry would all work wonderfully. - How can I prevent the cake from cracking when rolling?
Be sure to roll the cake while it’s warm and use a powdered sugar-dusted towel to help prevent sticking. Also, don’t skip the cooling time—this will ensure the cake has the right texture. - Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in the fridge. Just cover it with plastic wrap to keep it fresh. - How do I store leftover cake rolls?
Wrap any leftovers tightly in plastic wrap or place them in an airtight container and refrigerate for up to 3 days. You can also freeze the cake for up to 1 month. - What can I substitute for the almond extract?
If you’re not a fan of almond extract, you can substitute it with vanilla extract for a more neutral flavor.
This Cherry Cheesecake Cake Roll is an irresistible dessert that combines light, fluffy cake with rich, creamy cheesecake and a burst of cherry sweetness. Whether you’re preparing it for a special occasion or as an indulgent treat, it’s sure to be a hit with everyone who tries it.
