This Triple Berry Angel Food Cake Roll is an easy summer dessert loaded with fresh berries! Make it red, white and blue or simply red and white to celebrate the summer holidays!
I have big love for cake rolls!
I think they look a little fancy, but they’re really fun to put together and there are so many different ways to make them.
We love this one for 4th of July, Canada Day or summer birthdays — you can use different fruit and berries to make it any color you want!
You only need a few ingredients to make it!
Why we love this Angel Food Roll Cake:
- It’s easy to make but looks impressive! An angel food cake mix makes it come together quickly.
- It’s customizable! You can add in different fruit, sauces or fillings as you like.
- It’s not too heavy and not too sweet: truly, it’s the perfect summer dessert!
What people are saying
“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.” Kerry
Temperature matters
Make sure you roll the cake first when it is still hot and fresh — this will make it easier to roll without cracking when it has cooled.
Let cool completely before unrolling, filling, and re-rolling — this way the cream cheese filling doesn’t get too warm and run out.
Tips and Tricks for Making this 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.
- 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!
More cake rolls you’ll love!
These all start with my favorite roll cake hack — an angel food cake boxed mix! They’re all just as easy to put together and equally as delicious.
- Lemon Blueberry Angel Food Cake Roll
- Strawberry Lemon Angel Food Cake Roll
- Cherry Cheesecake Angel Food Cake Roll
- Pineapple Lush Angel Food Cake Roll Recipe
Triple Berry Angel Food Cake Roll
written by Ashley Fehr
Ingredients
- 1 Angel Food Cake mix plus ingredients to prepare
- ¼ cup powdered sugar
Cream Cheese Filling
- 1 package cream cheese, cold (8oz or 250g)
- ¾ cup powdered sugar (83g)
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla extract
Cake Roll
- 1½ cups fresh strawberries (chopped)
- 1½ cups fresh blueberries
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 350°F. Line the bottom of a 10x15x1″ rimmed baking sheet with parchment paper that’s been cut to lay flat. Do not grease the pan.
- Prepare the cake mix according to the package directions. Pour the batter into the prepared pan.
- Bake for about 20 minutes, until the top is golden and the edges start to crack. It will rise up in the pan significantly, possibly over the top, but it should not flow over. (If you’re concerned, slip an extra baking sheet or a piece of foil underneath.)
- While the cake is still warm, use a knife to loosen it from the edges of the pan. (It’s going to be a little sticky, but it will come away easily.)
- Spread out a clean, lint-free kitchen towel and sprinkle it evenly with ¼ cup powdered sugar. Flip the warm cake out onto the towel, peel off the parchment paper, and immediately roll it up, starting at the short end, with the towel inside. Let the cake cool completely at room temperature for 1 to 2 hours or in the fridge for about 1 hour (if you’re impatient like me!).
Cream Cheese Filling
- In a large bowl, beat the cream cheese with an electric mixer, until smooth. Add the powdered sugar, cream, and vanilla and beat on low, until combined, then on high for a few minutes, until fluffy and thick. Be careful not to overmix or it may become thin again.
- Unroll the cooled cake. (You can leave it lying on the towel.) Spread the cake with half of the filling and top with half of the strawberries, blueberries, and raspberries. Carefully roll the cake back up (this time without the towel!) and place on a serving plate.
- Spread the top and sides with the remaining filling and top with remaining berries. Serve.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Lisa Robertson says
I’m making this right now for the millionth time hahaha my son requests this every birthday! Its so delicious
Ashley Fehr says
Thanks Lisa!