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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Stephanie says
Hi which pan size do I use?
sue says
I used a cookie sheet… 10x15x1. It was type perfect size. Make sure the cake is cooled before unrolling and filling with cream cheese and fruit.
Ashley Fehr says
The pan size is listed right in the instructions.
Bethany says
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!
Ashley Fehr says
That would work perfectly!
Sharon Singleton says
Could Cool Whip be substituted for the cream? And if so, would you still add the powdered sugar and vanilla?
Ashley Fehr says
Yes it can and no I wouldn’t add any extra sugar.
Janice Rochefort says
So just Cool Whip will work ? Or do I still need the cream cheese? Trying to make it more Weight Watcher friendly! Thanks. Love the recipe….
Ashley Fehr says
You only need the cream cheese if you want to add the cream cheese 🙂 Up to you!
Paula says
This was so good and the best part- no leftovers! Always a great sign. I will be making this again this summer <3
Ashley Fehr says
I’m so happy to hear everyone liked it!
KAREN says
I’m in the process of making it now and it looks yummy. I just wish you would have mentioned to roll up with the parchment paper on. I did but was stressing about it and felt better when I was able to find a similar recipe
Ashley Fehr says
I will try to clarify on the recipe. It’s really helpful to watch the video!
Jane says
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
Ashley Fehr says
Thanks Jane! I’d love to hear how you like it!
Linda says
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?
Joy Koontz says
The video shows it begin rolled up into the towel, not rolled out with a rolling pin.
Ashley Fehr says
Sorry Linda! I’ve added the video to the post so it’s easy to see how it’s made.
Jane Meaker says
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.
Carrie Rozee says
Can you substitute anything for the heavy cream?
Rhonda says
Try coconut cream.
Kaym says
Gathering this wouldn’t travel well? Make it and bring to a bbq?
Ashley Fehr says
I think it would travel okay as long as it isn’t out of the fridge too long, and it is best eaten the day it’s made.
susa ferrara says
can i make it the night before ? will it still taste good if in the refrigerator overnight?
Ashley Fehr says
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!
Nada says
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!
Ashley Fehr says
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.
Rita says
Hi,this looks amazing, I was looking for the video link, can’t seem to find it , is there one ?
Tami Heide says
I can’t find it either. Frustrating.
Ryan Archer says
Video – https://www.facebook.com/thereciperebel/videos/1858212371094427/
Ashley Fehr says
Thanks for sharing the link! I’ve also added it to the post now so everyone can see how it’s made.
Gayle says
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. ^_^
Ashley Fehr says
Absolutely! Great idea!
Doris Jeffery says
Can’t wait to try this
Ashley Fehr says
Thanks Doris!
Doris Jeffery says
Sounds good can’t wait to try it
Trish says
I really don’t enjoy cream cheese at all. Is there a substitute for the cream cheese?
Ashley Fehr says
You can leave it out! It will just be plain whipped cream then 🙂
Shauna says
Try adding a small about of gelatin power (from the Bulk Barn) to stabilize the whip cream – it will be stop the whip cream from smooshing out the sides after its rolled.
Lori says
Can I freeze this?
Ashley Fehr says
I wouldn’t, no. The berries will become weird and real whipped cream isn’t great after being frozen
Diane Stevens says
Can’t wait to try this dessert.
Ashley Fehr says
Thanks Diane!
Mary says
could one add chocolate to the angel food cake mix?
Ashley Fehr says
I think so! I would start with a few tablespoons of cocoa.
Cindy Tibbitts says
Could I make the cake a day ahead of time and leave it rolled in the towel and then finish it the next day?
Ashley Fehr says
Yes, definitely!
Karly says
Uh, perfection. So in love with this lightened up cake roll- prefect for summertime picnics or birthdays!
Ashley Fehr says
Thanks Karly! The family didn’t mind here either 🙂
marcie says
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!
Ashley Fehr says
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.
Gayle @ Pumpkin 'N Spice says
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!
Ashley Fehr says
Haha, thanks Gayle! I’m totally a cheater, but hey — it’s Monday! 😉