Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Prep Time 20 minutes
Total Time 40 minutes
Servings 12 servings

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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.

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long image of triple berry angel food cake roll with lots of berries on top and pink title

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)

triple berry angel food cake roll whole on white platter with strawberries blueberries and raspberries

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.

slice of triple berry angel food cake roll on white plate with gold fork on the side

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 😉

slice of angel food cake roll on white plate and whole cake on the side

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!

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Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO

4.83 from 51 votes
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 342cal

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

Calories: 342cal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 411mg | Potassium: 168mg | Fiber: 2g | Sugar: 37g | Vitamin A: 557IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

  2. Sharon Singleton says

    Could Cool Whip be substituted for the cream? And if so, would you still add the powdered sugar and vanilla?

  3. 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

  4. 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

  5. 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?

    • 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.

      • 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.

  6. 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. ^_^

    • 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.

  7. 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?

  8. 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.

  9. 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!

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