Heavenly Cherry Cream Cheese Roll Cake
A delightful dessert that combines a light, airy cake roll with smooth cream cheese frosting and sweet cherry filling, perfect for busy days.
Ingredients
Cake
- 3 large large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- to taste Powdered sugar, for dusting
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and give it a light spray of cooking spray.
- In a large mixing bowl, whisk together the eggs and granulated sugar until thick and lemon-colored.
- Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt. Gently fold this mixture into the egg mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 12-15 minutes, or until it springs back when lightly touched.
Rolling the Cake
- As soon as the cake comes out of the oven, sprinkle powdered sugar over a clean dish towel, flip the cake onto it, and peel away the parchment paper.
- Roll the cake up tightly in the towel starting at the short end and let it cool for about 30 minutes.
Filling
- While the cake is cooling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake gently, spread the cream cheese filling evenly, and drop spoonfuls of cherry pie filling on top.
- Roll it back up again, cover in plastic wrap, and chill in the fridge for at least an hour.
Serving
- Once chilled, remove the wrap, sprinkle with powdered sugar, and slice into pieces. Serve and enjoy!
Notes
If your roll cracks a bit, don’t worry—it’ll still be delicious. You can customize the filling by using strawberries or blueberries instead of cherries.