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.
So I had these grand plans to make you a chocolate cake roll.
I had made cake rolls. They were easy.
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)
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.
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 😉
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!
Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO
written by Ashley Fehr
Ingredients
- 1 Angel Food Cake mix plus ingredients to prepare
- 1/4 cup + ¾ 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).
Nutrition Information
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Andrea Scott says
I can never get my sponge to roll without breaking. I’ve made it from scratch and from the box. What am I doing wrong? I roll it exactly as instructed, warm from the oven in the towel. It breaks every time. It is never flexible enough to bend into a roll no matter how loosely or tightly I roll it.
Andrea Scott says
Excuse me, never can get my cake too. (I have tried using sponge cake too. Still won’t roll)
Ashley Fehr says
Hi Andrea! I’ve never had a problem with cake mix rolling so I’m not sure what might be happening. Do you usually use large eggs? I think smaller eggs could result in more cracking but I’m not sure what else.
Karyn R Proudhorse says
One of the ingredients is Heavy Cream 1 1/2 cups. However, I never saw where it gets used. I presume for the frosting, which is how I made it, but the directions only tell you to mix the cream cheese, but never says to add the cream. I whipped the cream up first then blended in the powdered sugar and cream cheese.
Karyn says
never mind – After reading it again, I do see where it says to add the cream. oops!
Lisa says
What exact size pan are you using? I used a cookie sheet pan that was 15.25×10.25x .75 – the cake came out great but your video looks like your pan might be larger
Ashley Fehr says
That is the same size as mine 🙂
Naomi says
Absolutely delicious!! The filling is amazing.
I will say I notice when I make it the angel food cake almost becomes a little bit tough due to rolling out the air. Any tips to keep it staying light and fluffy?
Angela Brooks says
I have made this several times. But last Friday I made 2 of them and sent to work with my husband for a retirement party they were having. Needless to say it was the show stopper. Everyone loved it, and there was none left over. Now everyone wants the recipe. This is amazing and we here at home love it. Thank you.
Ashley Fehr says
Thank you so much Angela!
Ashley Fehr says
Hi Naomi! I would try not rolling it too tightly. It doesn’t need to be completely squished 🙂
Bea says
I made this cake for our family birthdays and it was a huge hit, I served some of the leftover filling as a topping and everyone raved about it! The flavor is truly spectacular.
I had an issue when I unrolled the cake, the end was definitely too moist, any idea what might have caused that? I just cut off the piece that was wet and rolled what remained. I did roll it up immediately after I removed it from the oven? I am thinking that my oven might not quite be right?
Ashley Fehr says
Hi Bea! Was the cake chilled completely? Was it wrapped or covered after rolling? If it was covered while warm you can get some condensation which may make it too moist. If it is light brown, puffy and looks dry on top it should be completely cooked.
Yesenia Buckner says
Hi, was wondering if I could use regular cream cheese instead of lite?
Ashley Fehr says
Absolutely!
Liliana Peterson says
Hi, I accidentally used regular cream cheese once and the cream would not whip.
Joe says
I love different cheesecakes. Blueberry is my fave. But the majority of times someone puts too much cream cheese in it, or at least it tastes like too much cheese.
Anyway, I like cooking more than baking.
Coincidentally, I just did your Slow Cooker Pot Roast. I went with the 4 hour version on high.
OMG. So tasty. I tweaked a few things but your recipe was the heart of the flavor. As I was scrolling down to read, this video of Triple Berry Cheesecake was looking at me. Just watching it stopped me from scrolling. Long story short, I decided to give it a try. The loaf version intrigued me.
LITERALLY the best cheesecake I ever had.
I was hesitant about trying it cause I don’t really bake but this cheesecake changed my tune. I added some left over canned peaches (cut into chunks) a banana and some butterscotch syrup.
This recipe was truly the best light tasting cheesecake I ever had.
ABSOLUTELY Amazing.
Joe says
I’m not sure why but I wanted to put 5 stars not 2. It deserves 10 stars actually
Ashley Fehr says
Thanks Joe! I’m so glad it was a hit!
Barbara R. says
how far ahead can you make this? I am having a dinner this evening and making this in the afternoon. I don’t want to be in the kitchen after dinner to put this together.
Ashley Fehr says
It will actually slice better if it is prepared a bit in advance and refrigerated, so that isn’t a problem 🙂 I would prepare it up to 12-24 hours in advance
Trish Frazier says
Can’t wait to try it! We used to have a bakery that made this and I miss it so much I hope this works thanks again
Ashley Fehr says
Thanks Trish! I hope you enjoy it!
jennifer harper says
I will say …. I had to make the frosting twice. If you over beat it will curdle and thin out. It only took me a minute to beat. Also, if you refrigerate it to cool, it may harden like mine did. I think it is best to let it cool at room temp. It was delish!
Ashley Fehr says
Thanks for your thoughts Jennifer! The frosting should not harden in the fridge, but it will definitely firm up.
Edra Razer says
Your Family Will LOVE These Cakes!
Alexis says
I just bought the ingredients to make this including the sheet pan. The depth is only like 3/4 inches but the right size otherwise. I pray it’s ok and won’t overfill!
Ashley Fehr says
It should be okay! The cake will rise up, even over the top but it should cling to the pan and not spill over.
Ang says
Did you try it with 3/4 i inch depth ad want to make tingle but only have this pan size
Ashley Fehr says
If in doubt you can save a bit of the batter and bake it in a small cake or cupcake pan
Hännah says
I would like to make this a day or two ahead of time. Can I freeze it after I roll it up from the oven? And then defrost and put frosting and berries the day I serve it?
Ashley Fehr says
You could, but honestly it will be fine a day or two in the fridge so I would leave it in there!
Lindi says
Hi Ashley, I made this recipe as per the instructions and it turned out wonderfully- my guests raved about it. I was wondering, next time I make it could I make the same cake but instead put lemon curd as the filling, with berries?
Ashley Fehr says
Yes, that would work great! I’m so glad you liked it!
Michele Wilson says
I finally made this for the first time, took the boxed angel food cake out of the oven and rolled it right up. When I went to unroll it, it was condensed down and hard. I loved the concept and look and great filling and berry flavor, but you couldn’t even cut the cake with a fork. What can I do next time to try it again?
Ashley Fehr says
Oh no! I’m sorry to hear that! I would just try not to roll it tightly, and roll it without squishing the cake. It doesn’t have to be rolled tightly, it just has to be rolled to keep its shape.
Mimi says
When making pumpkin rolls you can roll it up in the parchment paper it was baked in immediately after removing from oven. Can you do the same with the angel food cake?
It’s less sugar and mess. Thank you!
Ashley Fehr says
You can do that, yes
Linda K says
Hi! Help!! I only have pans in sizes 11×17 and 9×13. Would you recommend the larger or smaller..? I’m hoping to make the roll this weekend for a family birthday. Thanks!
Ashley Fehr says
You will need something larger than both, like a rimmed cookie sheet. Do you have a cookie sheet with edges on it?
Tiffany says
Do I start rolling the cake directly after it comes out of the oven?
Ashley Fehr says
Yes! You can give it a few minutes if you need to but it’s important that it is still quite hot
Katrina says
CN I use whipped cream instead of the cream cheese filling?
Cannot use frozen berries instead of fresh?
Ashley Fehr says
You can definitely use whipped cream instead but it won’t have quite as long a shelf life and you’ll want to serve it sooner. You can also use frozen berries, but I’d drain them really well so they are not too liquidy.
Brooke says
Amazing! Just made two of these for our large family dinner and they turned out perfect! They are stunning… and taste delicious. Thanks for posting!
Ashley Fehr says
Thanks Brooke! I’m so happy to hear that!
Chae Torres says
We loved the taste, but the filling never whipped. It was too runny so I had to just cut the cake and pour the filling over it. It was good, but the presentation very lacking and not like the beautiful picture at all. Could I leave out the cream and just use more sugar? My cream cheese was room temperature, but maybe got too warm?
Ashley Fehr says
Can you tell me what percentage of fat your cream was? I’ve never had a problem with it whipping until thick and I’ve made quite a few of these the same way. It’s important that you whip with an electric mixer after you have already beaten the cream cheese. Make sure the cream is cold when you add it, and beat on high speed until thickened. It can take a few minutes!
Alysia Duke says
I had this same problem. It tastes great but curdled.
Your instructions say low speed. Could that have been the problem?
Heavy cream is 7% fat
Ashley Fehr says
It says to beat on low speed until combined, then on high speed until thick and fluffy. I think misunderstanding of the instructions could have been the problem. Cream will not whip on low speed, and there is really no way to curdle cream unless you are adding heat of some sort. Heavy cream is at least 33% fat.