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Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO

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This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries 🙂 Includes step by step recipe video.

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This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries :) Includes step by step recipe video. | 4th of july | july 4 | Canada Day | summer dessert | fresh fruit | easy dessert | cake mix

So I had these grand plans to make you a chocolate cake roll.

I had made cake rolls. They were easy.

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I figured I’d start with my favorite chocolate cake roll, and roll it up like you do a cake roll, and it would just work. (<– this attitude gets me in trouble more than you might think)

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries :) Includes step by step recipe video. | 4th of july | july 4 | Canada Day | summer dessert | fresh fruit | easy dessert | cake mix

So I made my chocolate cake. And I rolled it up. When I unrolled it, it was in about 8 different pieces — it had cracked like crazy! I made it again. I rolled it up again. Once again — about 8 different pieces of cake that would definitely not be rolling back up. The cake is so moist and delicious, I have no idea why it wouldn’t unroll in one piece. Too much moisture maybe?

Since I was totally inspired by this Strawberry Shortcake Roll from Dorothy of Crazy for Crust — she is the queen of cake rolls, friends — I thought maybe I’d do something vanilla. I had made cake rolls with angel food cake before and they had turned out so well, so maybe I’ll go that route.

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries :) Includes step by step recipe video. | 4th of july | july 4 | Canada Day | summer dessert | fresh fruit | easy dessert | cake mix

And because there is nothing better than fresh berries with angel food cake and whipped cream, and it’s May, and the whole red, white and blue orrrrr red and white thing (maybe you know I’m a proud Canadian, but I also have plenty of proud American friends here!)…. this is what we got.

The whole cream cheese whipped cream thing is a totally unintentional similarity between Dorothy’s and my own (surely you’ve heard of my love affair with cream cheese or you saw this awesome No Bake Lemon Cheesecake, Best Vanilla Cheesecake or this Brownie Batter Cheesecake?!?), and I can only hope she’ll still love me in the end 😉

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries :) Includes step by step recipe video. | 4th of july | july 4 | Canada Day | summer dessert | fresh fruit | easy dessert | cake mix

Tips and Tricks for Making this Triple Berry Angel Food Cake Roll:

    • You don’t need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.
    • If you’re not as lame as me and you actually make angel food cake from scratch (and you have a dozen or so eggs to spare, which we never seem to!), feel free to go that route — it should work just as well! I don’t use cake mix often, but angel food cake is one of those things I usually cheat on. Someday I will go for the real deal!
    • You can obviously mix up the filling and the fruit as you desire here — try pudding for a filling, or different sauces or frostings, try strawberries and kiwi or add blackberries, or fresh cherries…. the options are endless! Go nuts 😉
    • This cake roll is best eaten the day it’s made, because the berries won’t last long and it’s difficult to cover without smearing. I made this the day we were heading to a potluck, and I left a happy woman with an empty plate and a ton of rave reviews!

 

You might also like this Pineapple Lush Angel Food Cake Roll!

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It's a fun dessert for Easter or Spring that's big on flavour and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video. | dessert | easy | easter | spring | coconut | cake mix | #dessert #cake #pineapple #easter

 

Watch the recipe video below to see how it’s made!

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Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries 🙂 Includes step by step recipe video.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 245kcal
Author Ashley Fehr

Ingredients

  • 1 Angel Food Cake mix plus ingredients to prepare
  • 1/4 cup + 3/4 cup powdered sugar divided
  • 8 oz light cream cheese room temperature
  • 1 1/2 cups heavy cream 35%
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh strawberries diced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries

Instructions

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Video

Nutrition (this is an estimate)

Nutrition Facts
Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO
Amount Per Serving
Calories 245 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 50g 17%
Sugars 37g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

You might also like these Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes have a graham cracker base topped with a strawberry cake layer, cream cheese frosting and fresh strawberries. Perfect for any birthday, Easter dinner or Spring celebration! Sprinkles bakery recipe. | strawberry recipe | spring | Easter | Christmas | dessert recipe

Or this No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

 

 

 

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Comments

  1. I made the angel food from scratch cause that’s the way I am. I rolled it warm from the oven. When I unrolled it to frost it and put the fruit in it it cracked. Should I have left it flat until it was frosted and filled, then rolled it? It didn’t roll easily with all that fruit in it.
    IT was still a big hit. I plan to try it again.

    Reply

    • Hi Andrea! I think it may be your angel food cake recipe, as I’ve only made it with angel food cake mix which is pretty consistent and I’ve never had any cracks. I find that any extra moisture in the cake will result in cracking, so your recipe may have a little extra moisture than a store bought mix. I’m glad that it was still enjoyed!

      Reply

  2. What’s the best way for me to do this if I need it for tomorrow afternoon but don’t have time to do it all in the morning? If I bake the cake tonight how should I store it? Still rolled up covered on the counter or in the fridge

    Reply

  4. The presentation of this desert is delicious. I made it today to take to school for my department colleagues. Of course I split it in half, leaving some for hubby and I (have to be sure it’s ok to eat): absolutely delicious. For those counting calories-344 per serving.

    Reply

  5. For your chocolate cake roll try a chocolate sponge cake, they are made for rolling. You can refer to a buche de noel recipe for context.

    Reply

  6. This looks amazing! I’m always looking for beautiful desserts that are fairly easy to bring to football tailgates, and this one fits the bill. Since I live in Michigan, there won’t be any local fresh berries, so I think I’ll try using some sauteed apples in the filling, and then a caramel sauce to drizzle over the top as I serve it!

    Reply

  8. I make a chocolate roll cake using a sponge cake type recipe, uses 3 eggs, yolks get mixed with sugar cocoa and cornflour, then stiffly beaten egg whites are added. Handles just like an angel food cake mix and just as delicious. I will have to try filling it with berries and have the best of both worlds!

    Reply

  9. You can also make a simple mousse with pudding mix and heavy whipoing cream – whatever flavor you prefer.

    Reply

  10. Can you make the roll with berries inside leave the top off till serving to allow this to last longer?

    Reply

    • It’s the berries that will spoil first, as they will get soft (mostly the strawberries). You could probably skip the strawberries and it will last a little longer, but I likely wouldn’t store it more than 24 hours.

      Reply

  14. Might want to add some lemon curd to the whipped filling. Just sayin’.

    You could also use a little raspberry liquor.

    I do cream cheese/whipping cream frostings and fillings all the time. And I’ve never measured (which often causes small issues) — and I use very little sugar in those. Often I just use ordinary white sugar instead of confectioners.

    Reply

  15. This looks amazing and I think I will be able to use my own strawberries and some of the delicious wild raspberries we pick, we pick lots of wild blueberries too but the timing would be off to have all 3 fresh together. I am always looking for recipes to use our strawberries and the wild berries…this looks like a winner to me. You could add a little baking cocoa to the cream cheese mixture if you are looking for chocolate taste. This looks perfect to me as is though, so glad it came across my FB feed.

    Reply

  16. I was wondering if you know of a good angel cake recipe I could use for this? Unfortunately angel food cake mix isn’t sold here in Australia, apart from a couple of American stores (which are sold out at the moment). I used a recipe to make it not long ago but the cake broke up when I unrolled it. I’m not sure if I used the wrong recipe or if I did something wrong.

    Reply

    • You can use nothing, you’ll just have to pull it from the pan and will have a little more clean up. I’d use a little non stick spray! Usually when making angel food cake you would use a pan with no parchment or non stick.

      Reply

  18. A terrific recipe. Works exactly as described and certainly easy with the angel food cake mix. A big hit with the family.

    Reply

  19. I will be making this for friends coming for lunch. Can I bake the cake day before and leave it rolled and refrigerated? And what about the filling- can that be made ahead? Thank you it looks delicious

    Reply

  20. Looks gorgeous. I’d love to make it for our upcoming patriotic holidays. However, I notice almost all your recipes include the nutrition facts for saturated fat. This one does not. Could you please provide? I’m in Weight Watchers and this is a key nutrition item used to help manage!

    Reply

  21. Fantastic and very easy. Thank you for the video – it really helped! Everyone loved it and its a keeper!!

    Reply

  22. I love this cake! I just made it for the 4th time this summer. The last two times I made it my cream cheese mixture has been too runny. What am I doing wrong? Could I have left cream cheese out too long or could I be beating it too long?

    Reply

    • Hi Liz! That is so strange — have you used the same type of cream? The higher the fat content the easier it will whip, and you want everything — the cream, the beaters, the bowl to be on the cool side. I haven’t ever had it turn out runny but I definitely don’t think you whipped it too long — it can really take a while to get there!

      Reply

    • This looks yummy and certainly am going to try it!!! Did you know if you want a Chocolate cake roll, just add cocoa to your Angel food mix and there ya go. I just play around with it to get the taste of chocolate that I want. Done it lots of times. A cake is too moist to roll, needs to be a sponge type cake.

      Reply

  24. One more thing ~ After reading that some had experienced burning of the under side of the cake, I cooked mine on the top rack in the oven and covered the bottom rack with aluminum foil to catch any possible over flow and also mitigated the direct heat. Cake turned out perfectly 🙂

    Reply

  25. This was absolutely delicious and relatively simple to make I thought. I found 1/2 cup icing sugar to be plenty in the cream mixture. I made the cake the night before and left it rolled up over night. Did everything else just before transporting it to my in-laws for dinner ~ worked great. As angle cake I thought it might be difficult to slice but not so ~ sliced wonderfully. Such a fresh & tasty dessert!!! Definitely a keeper!

    Reply

  26. I made this for a family gathering and it was a huge hit. However the bottom of the cake burned very badly and I had to slice off the burnt layer with a sharp knife which was frustrating and time consuming. The good news is that the rest of the cake did not taste burned and I was able to salvage it. The cake started to burn almost immediately when I put it in the oven and I turned the oven temperature down to 325 and just had to leave it till the cake cooked enough. I thought my cookie sheet pans were a reasonable quality so not sure what went wrong here.
    Also I made the cakes part a day ahead and then left the rolled up cake in the fridge overnight and filled it the next day which worked really well.

    Reply

    • Hi Patti! I’m so sorry that happened! I honestly am not sure what could have gone wrong — no cake should start burning as soon as it’s placed in the oven and I’ve never had that issue with this one before. Was it too close to the bottom of the oven where the element is?

      Reply

      • Thanks Ashley. I had the cake on the middle rack so I don’t know what went wrong either. My oven cooks at a reliable temperature. Perhaps I’ll try again as the recipe is worth repeating and obviously no one else has had this issue.

        Reply

    • If you baked this on the bottom of the oven, that is the hottest part of the oven, mainly for pies. Also, your oven may be baking at a higher temp. than the dial on your stove indicates. I’d suggest purchasing an oven thermometer to check this. I have to set my oven 25 degrees higher than I want to get the correct temp. Some oven maunfacturers explain in their manuals how to adjust their dials to reflect the correct temp.

      Reply

  27. Do you use a mixer or a whisk to mix the batter?
    Trying to figure out how it goes over only on one side of the pan.
    Thanks!!

    Reply

  28. I make a cake roll the same way except I cover one end with raspberry ice cream and the other end with vanilla ice cream. I freeze it and slice it and drizzle chocolate syrup over the slices. It’s delicious. I will try your recipe too, it looks wonderful. Thanks

    Reply

  30. Thank you for this recipe ! I will definitely make this one again soon! I made this cake yesterday ! It was easy,and delicious. Everybody agreed it is a keeper ! Other than way more fruit than I should have used to make rerolling the cake mess free, I made no changes. It is light and not too sweet, had no leftovers!

    Reply

  31. I used an 11×15 pan because that’s all I had. I followed the directions to a T and it ran over on one side. Trimmed up and came out of the pan with no problem. It was a BIG hit with my 10 guests and there was plenty which I was concerned about initially. Very easy and looks very fancy. I will cut back the icing sugar next time because It was a bit too sweet for me. Thanks so much for the recipe.

    Reply

  34. Made this for Father’s Day – big hit, no leftovers! One tip – my boxed Angel Food Cake recipe said to bake on the bottom rack and I ended up burning it a bit on the bottom. Re-did it on the middle rack and it came out perfect.

    Making it again for a Canada Day lunch!

    Reply

  35. Was wondering if you had an email I could send you a picture of the one I made! I followed this recipe to the T and it turned out absolutely amazing! Thanks so much!

    Reply

  36. Can you make the cream filling a day ahead of time? I’d like to make the cake and the cream filling the day before and then put it all together the next day for an office lunch party.

    Reply

  37. This was a huge hit at a family dinner last night and I will definitely make it again but I was disappointed that the cream filling/topping was somewhat runny. I followed the directions to the letter but it was never fluffy with stiff peaks. Any thoughts on what I might have done wrong and how I might correct it next time?

    Reply

    • The only things I can think of that might have happened is if you didn’t use 35% cream or if it was too warm to whip — it should whip to stiff peaks very easily but it will take some time, maybe 5 minutes on high.

      Reply

  38. I made this tonight and it was easy and delicious! It didn’t spill over in the oven and it easily rolled up, (much easier than a traditional jellyroll). I honestly didn’t have high hopes for it, I thought it would be super sweet with the cream cheese filling and icing but it was perfect. I had some leftover icing from a carrot cake I’d made in the freezer so I just added the whipped cream to it, used fresh strawberries and blueberries. I will definitely make it again.

    Reply

  39. I was reading comments and hoping to make this for Father’s Day. Do I roll it up with or without the parchment paper. In the video it shows being rolled without it but a comment made me think you leave the parchment paper on it?

    Reply

    • I made this using Martha Stewart’s Angel Food Cake Recipe from her “Baking Handbook” – a recipe I use often. It is a wonderful recipe and really worth a try if you own a Kitchen Aid style stand mixer. It really isn’t difficult to make.
      I baked it in a 17.25 × 11.5× 1 inch deep pan. It took approximately 25 minutes in my Jenn-Air convection oven. I baked it until it sprung back when gently touched. I could tell that should I have attempted to roll it, it would have broken (I am an experienced baker of more than 50 years). So I waited until it was cooled, trimmed the uneven edges and cut it in half. I iced the top of one half and covered it with alternate rows of sliced strawberries and whole raspberries. I placed the remaining layer on top and fully iced tops and sides. I made rows of alternating fruit on top and a border of fruit around the edge. Though I have done this before with stabilized whipped cream, the addition of the cream cheese and increase in icing sugar results not only in a more stable icing but also a tastier icing! It was a big hit and is still quite stable the next day although I wouldn’t guarantee much longer.
      I suspect the from-scratch recipe produces more batter and perhaps a more delicate sponge that is not as conducive to rolling as the mix is.
      Thank you for the lovely icing recipe. I too love rolled cake recipes and cake recipes in general.

      Reply

  42. Very tasty! I made it pretty much as directed. The cake compressed a lot while rolled so I’m not sure if I baked it long enough. The berry part I didn’t measure, just eyeballed because I am lazy, but I would add more berries next time. Thanks for the recipe!….. My first rolled cake and it was waaaay easier then I expected.

    Reply

  43. I made this with my girls today and it turned out perfectly! I’ve never rolled a cake before so I was a little nervous, but it was super easy and fast! Thank you!

    Reply

  44. I need to bake ahead of time. I though perhaps I could cover the cake with the cream cheese/whipped cream mixture and leave out the fruit. Roll it and freeze it, then add lots of fruit to the top and extra for serving. Do you think that would work?

    Reply

  45. Instead of rolling this, I cut the cut the cake into 1″ cubes and layered it with the filling and berries in a trifle bowl. So much easier and just as delicious! It looked gorgeous, too.

    Reply

  46. I couldn’t wait to try this as soon as I saw it. I used a gluten free angel food cake mix that I had in my cupboard. I wasn’t sure how it would turn out, especially since I’ve never used that cake mix before and I’ve never done a cake roll before. It turned out wonderful and was a hit at our Memorial Day get together.

    Reply

  47. When I went to unroll the cake it all fell apart. Could you tell me what I did wrong. I still used it I just left it in strips and put crew, and berries on top everyone loved it.

    Reply

    • Did you roll it fresh out of the oven? Was it completely cool when you unrolled it? Angel food cake is pretty spongey and holds together well when rolled, so I’m not sure how that could have happened!

      Reply

      • The same thing happened to me! I just layered the ingredients and it wasn’t as pretty but it still tasted amazing! I was wondering the same thing…did I do something wrong? I put it on a powdered sugar towel and rolled it and didn’t unroll it until it was cool. Maybe it’s because we are both Named Patti? (Joking)

        Reply

  49. Oh no just made this but used half n half instead of whipping cream so not getting the peaks. Is there a way to save this????

    Reply

  51. Think this would work as a bundt cake? I don’t have a good jelly roll pan but i have two nice bundts. Thinking about stuffing the center with berries and the frosting!

    Reply

  52. Could Cool Whip be substituted for the cream? And if so, would you still add the powdered sugar and vanilla?

    Reply

  53. This was so good and the best part- no leftovers! Always a great sign. I will be making this again this summer <3

    Reply

  54. I enjoy making cake roll now that I’ve made a few and this sound delicious. I plan to make it for a cookout for some friends I work with. Thanks for a great recipe

    Reply

  55. I am very excited to try this however I am confused about the part that says ” Flip warm cake out onto the towel and immediately roll up starting at the short end.” Do I roll out the cake with a rolling pin?

    Reply

    • The easiest way to flip out the cake is to use the bottom (underside) of another sheet pan that is larger than or equal to the size you baked it in. Lay the sugared towel on the cake- place the sheet pan on top of the towel, hold the edges of the two pan together (remember one is HOT) flip it, the baked cake will now be on the towel. Remove the hot sheet pan,slide the towel off the cool sheet pan to your counter. remove the parchment and roll up.

      Reply

        • I would try to fill it with the berries the same day you’re eating it, but you can make the cake and roll it the night before, and then leave it rolled up in the towel until the next day to fill. That would be the best way to do it!

          Reply

          • Hi. I made my roll tonight and am planning on filling in the morning. Do you think the roll should be covered in plastic? I don’t want it to get sticky but I don’t want it to dry out either!

          • I would definitely cover it in plastic wrap or a clean lint-free kitchen towel or something — if you cover it when it’s completely cool then it shouldn’t get sticky.

  59. Hey Ashley, you could totally make this chocolate by adding some cocoa to the cake mix, maybe 1/3 -1/2 cup. Looking forward to trying this! It looks delicious. ^_^

    Reply

  66. Could I make the cake a day ahead of time and leave it rolled in the towel and then finish it the next day?

    Reply

  68. The only chocolate cake roll that has worked for me is a chocolate genoise cake by Alice Medrich on her site — it was amazing! I love angel food cake — it’s so light and perfect with berries which does it make it great for summer. This looks delicious!

    Reply

    • Well that sounds amazing! I had made so many in the past, I guess I just figured they would all roll the same. Apparently I’m out of practice! Lol.

      Reply

  69. Your chocolate cake roll sounds delicious, but I’m loving this vanilla version, too! Maybe it was fate that the chocolate one didn’t work out for the time being. I’ve never made a cake roll before (they intimidate me haha!) but I’m loving this festive version for the holiday. Looks so pretty!

    Reply

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