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 cream cheese cold
- 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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Kerry says
A friend wanted an angel food cake with berries and cream as her birthday cake. No bakeries around my area had anything like this. I am glad I found this recipe. The only change I made was to use mascarpone instead of cream cheese. It was a hit. Absolutely delicious cake (this is the first time I have liked angel food cake). Thank you for this recipe (and for using the boxed cake mix)! I had a jelly roll pan but not an angel food cake pan so this is just a winner all around.
Ashley Fehr says
THank you Kerry! I’m so glad it turned out well!
Gloria Meadors says
I need to serve 12 people. Will this recipe work in a 9”x13” pan?
Ashley Fehr says
Absolutely!
Stephanie says
Love this recipe!! I’m planning a party where time is tight can I make this in triffle form to save time?
Ashley Fehr says
Yes absolutely!
Jojo says
I’m making this recipe for my sister’s birthday/Christmas. Instead of lite cream cheese, can I use regular cream cheese?
Ashley Fehr says
Absolutely!
Cathie says
Do you think I could roll this up in parchment paper and refrigerate it so I could unroll and fill later due to car traveling?
Ashley Fehr says
Yes definitely! You can make the cake a day or two ahead. If storing rolled but unfilled for a while, just wrap it in a towel or plastic bag so it doesn’t dry out.
Tammy says
I’ve made this several times and it’s amazing! I only have one problem and it’s been a consistent one. The filling is runny and never do stiff peaks form. I have a Kitchen-aid mixer and I follow the directions exactly. I have tried every heavy cream brand that is available thinking maybe that was the problem. And because it’s runny it flys ever even with my cover in place.
Any suggestions as to what I’m doing wrong? Should I beat the heavy cream first and then add the rest? That seemed like it might reconstitute the cream though and do the opposite. I’ve tried less cream, less time mixing, more time mixing, and a towel covering the mixer for the spray and nothing has worked. It’s my favorite dessert so I really want to figure this out. Runny filling and THE MESS are irritating.
Gregory Anderson says
I do two things differently: I use the Kraft “whipped” cream cheese so it doesn’t need much fluffing on its own, and I gently fold it in AFTER the heavy cream has peaks. The final mixture stays way fluffier.
J says
Start whipping the cream slowly. And whip until the peaks form and turn speed up gradually. I make homemade whipped cream all the time and never have that issue. I also have a Kitchen Aid. Do you use tge whisk and not the paddle
Kathy Wilson says
I have made this for Thanksgiving and Christmas the last 4 years. A huge hit. This year I’m making the cake and leaving it rolled overnight then fill Christmas morning. Sure hope it works!
The Recipe Rebel says
Makes me so happy to hear, thank you Kathy!
Pam says
How did it turn out after leaving it rolled up overnight?
Terri Lorraine Young says
Have made this cake twice now and there is never any left over. Refreshing but not overly sweet.
The Recipe Rebel says
Hi Terri! So glad you enjoyed the recipe! Thank you for this kind review!
Cindy says
I have made this cake multiple times. It is such a refreshing dessert. There are never any leftovers. Everyone raves about it. Thank you for sharing!!
The Recipe Rebel says
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
Carmen Jeffery says
Was terrified to try this stunner of a desert
Was way easier then it looks
I am excited to serve thi for company coming over later
The Recipe Rebel says
Hi Carmen! So glad you enjoyed the recipe! Thank you for this kind review!
MauihiGirl says
Made this for a Bible Study meeting and the whole dessert was eaten. I made it a full day and 1/2 before and just added the whipped cream before I left and added the rest of the fruit to the top. It was delicious and will definitely make it again.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Kelly says
Will this freeze well if I want to make in advance? I’ve made this at least a dozen times. Friends and family ALWAYS want it for holidays.
The Recipe Rebel says
Hi Kelly! I wouldn’t, no. The berries will become weird and real whipped cream isn’t great after being frozen. Some other readers have made the cake and kept it frozen till ready to use. Hope this helps!
Dawn says
It turned out great! It’s so light, it’s a perfect summer dessert. I wish I could leave a picture. ☺️
The Recipe Rebel says
Hi Dawn! So glad you enjoyed the recipe! Thank you for this kind review!
Kelly landis says
I have successfully made this and Love it! also have had challenges with the bottom of the cake burning within the first 10 minutes in the oven. Oven is set at 350 and I have the parchment paper down. Any suggestions or ideas?
The Recipe Rebel says
Hi Kelly! That sounds to me like an oven or pan issue. Make sure it’s on the center rack or it might need to go on the upper. Also the type of pan used could change the results. Hope this helps!
Kelly Brookbank says
I had been saving this recipe and my son wanted to make me something for Mother’s Day- and he did! It was amazing!!! Light and flavorful. Perfect for people like me who don’t like traditional cake( too sweet).
Anyhow, I’m making it for guests this weekend. Delicious!
The Recipe Rebel says
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Stephanie says
I’ve made this in the past abba love it!! But do you think you could roll it/chill it one day then unroll and fill the next day?
Lynn Scales says
I leave it in the towel overnight and finish up the next day before the event/dinner. Works out great, even if it has to go in the fridge for a bit before you serve it.
I put a few sliced almonds on mine as well.
The Recipe Rebel says
Thanks for the feedback Lynn!
Gloria Meadors says
Can you use frozen berries in the cake roll?
The Recipe Rebel says
Hi Gloria! They would need to be thawed and drained first, but I think it could work. Enjoy!
Rachel says
Hi, this looks amazing but I’m just not an Angel cake fan. Would any box cake work here? Maybe a vanilla crème or sponge? Or is there something specific with the Angel that aids in the roll technique ? Thanks!
The Recipe Rebel says
Hi Rachel! Unfortunately a regular cake mix will not work for this recipe, as it won’t roll without breaking.
Kristal Mcatee says
My husband will tell you he really dislikes angel food cake.. But this is by far his FAVORITE cake.. I just made it yesterday for his birthday!!! Try it.. I think youll be surprised!!!
Ashley Fehr says
Thank you Kristal! That’s the highest compliment!
Allie says
I make this cake at least once every few months. Currently actually have the rolled cake cooling. It’s always a huge hit! So easy too! I’ve never had any issues with cracking or filling being too runny. Tonight I’m going to add a bit of lemon zest and juice to the cream as well!
The Recipe Rebel says
Hi Allie! So glad you enjoyed the recipe! Thank you for this kind review!