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
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Cathy woodiwiss says
Can this filling be made in early and put on hours later
Ashley Fehr says
Yes it can!
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!