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 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
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Linda K says
Hi! Help!! I only have pans in sizes 11×17 and 9×13. Would you recommend the larger or smaller..? I’m hoping to make the roll this weekend for a family birthday. Thanks!
Ashley Fehr says
You will need something larger than both, like a rimmed cookie sheet. Do you have a cookie sheet with edges on it?
Tiffany says
Do I start rolling the cake directly after it comes out of the oven?
Ashley Fehr says
Yes! You can give it a few minutes if you need to but it’s important that it is still quite hot
Katrina says
CN I use whipped cream instead of the cream cheese filling?
Cannot use frozen berries instead of fresh?
Ashley Fehr says
You can definitely use whipped cream instead but it won’t have quite as long a shelf life and you’ll want to serve it sooner. You can also use frozen berries, but I’d drain them really well so they are not too liquidy.
Brooke says
Amazing! Just made two of these for our large family dinner and they turned out perfect! They are stunning… and taste delicious. Thanks for posting!
Ashley Fehr says
Thanks Brooke! I’m so happy to hear that!
Chae Torres says
We loved the taste, but the filling never whipped. It was too runny so I had to just cut the cake and pour the filling over it. It was good, but the presentation very lacking and not like the beautiful picture at all. Could I leave out the cream and just use more sugar? My cream cheese was room temperature, but maybe got too warm?
Ashley Fehr says
Can you tell me what percentage of fat your cream was? I’ve never had a problem with it whipping until thick and I’ve made quite a few of these the same way. It’s important that you whip with an electric mixer after you have already beaten the cream cheese. Make sure the cream is cold when you add it, and beat on high speed until thickened. It can take a few minutes!
Alysia Duke says
I had this same problem. It tastes great but curdled.
Your instructions say low speed. Could that have been the problem?
Heavy cream is 7% fat
Ashley Fehr says
It says to beat on low speed until combined, then on high speed until thick and fluffy. I think misunderstanding of the instructions could have been the problem. Cream will not whip on low speed, and there is really no way to curdle cream unless you are adding heat of some sort. Heavy cream is at least 33% fat.
Christina m bird says
Can u use vanilla coffee creamer instead of cream?
Ashley Fehr says
You cannot because it won’t whip
Alissa says
Can I just use cool whip instead of whipping cream? If I do then do I omit the vanilla and confectionary sugar?
Ashley Fehr says
Yes you definitely can! Then no sugar or vanilla 🙂
Lola says
Made this gorgeous dessert for Mother’s Day and it was so delish!! Everyone loved it! Followed the recipe word for word and it turned out exactly like the picture. Thanks for a recipe that’s a keeper?
Ashley Fehr says
Thank you so much Lola! I’m so happy to hear that!
Vera says
This is, by far, the most amazing dessert I have ever had. It’s a little time consuming, but so worth the effort! When I have come up short on time, I have just frosted pieces of angel food with this frosting and topped with the fruit! I did make the cake one time and left it rolled in the towel too long – it got a little tough. I assume that was all the moisture from the warm cake. Anyway, lesson learned! I LOVE THIS DESSERT! It’s on my menu for Easter dinner! Thanks for sharing!
Ashley Fehr says
Thanks Vera! It’s one of our favorites too!
ERIKA FRANZ says
I used a 10x15x1 pan but my cake mix was all the way to the top , looks way to think it has been in the 0ven about 30 minute now and is golden brown but not cracking at all and it all puffed over the backing sheet
Ashley Fehr says
It’s okay for it to puff up and bake over the edge a bit! It should still stay in the pan. It may or may not crack — if it’s golden brown and springy to the touch it is done!
Deb says
My cream cheese and Cream mixture curdled and will not whip! Help
Ashley Fehr says
I’m sorry to hear that Deb! I would make sure your cream cheese is room temperature so that it whips smoothly, but otherwise I can’t think of a reason it would do that.
Andrea Scott says
I made the angel food from scratch cause that’s the way I am. I rolled it warm from the oven. When I unrolled it to frost it and put the fruit in it it cracked. Should I have left it flat until it was frosted and filled, then rolled it? It didn’t roll easily with all that fruit in it.
IT was still a big hit. I plan to try it again.
Ashley Fehr says
Hi Andrea! I think it may be your angel food cake recipe, as I’ve only made it with angel food cake mix which is pretty consistent and I’ve never had any cracks. I find that any extra moisture in the cake will result in cracking, so your recipe may have a little extra moisture than a store bought mix. I’m glad that it was still enjoyed!
Erin H says
What’s the best way for me to do this if I need it for tomorrow afternoon but don’t have time to do it all in the morning? If I bake the cake tonight how should I store it? Still rolled up covered on the counter or in the fridge
Ashley Fehr says
Yes! You can leave the cake rolled in the towel on the counter or in the fridge for sure.
Luana Payne says
So easy and delicious! I loved it!
Ashley Fehr says
Thanks Luana!
Patti K says
The presentation of this desert is delicious. I made it today to take to school for my department colleagues. Of course I split it in half, leaving some for hubby and I (have to be sure it’s ok to eat): absolutely delicious. For those counting calories-344 per serving.
Ashley Fehr says
Thanks Patti! So glad you enjoyed it!
Patty says
Can you freeze this
Ashley Fehr says
I haven’t tried, actually. You may be able to, but I don’t think it would be the same.
Sophie Alban says
For your chocolate cake roll try a chocolate sponge cake, they are made for rolling. You can refer to a buche de noel recipe for context.
Dianne says
This looks amazing! I’m always looking for beautiful desserts that are fairly easy to bring to football tailgates, and this one fits the bill. Since I live in Michigan, there won’t be any local fresh berries, so I think I’ll try using some sauteed apples in the filling, and then a caramel sauce to drizzle over the top as I serve it!
Ashley Fehr says
Love the idea of doing a caramel apple version! Thanks Dianne!
Patti K says
Frozen berries work fine. Thaw and pat dry, lightly.
Debbie says
Made this it turned out great and it I’d delicious.family loved it
Ashley Fehr says
So glad to hear that!
Fran Stowe says
I make a chocolate roll cake using a sponge cake type recipe, uses 3 eggs, yolks get mixed with sugar cocoa and cornflour, then stiffly beaten egg whites are added. Handles just like an angel food cake mix and just as delicious. I will have to try filling it with berries and have the best of both worlds!
Ashley Fehr says
That would be amazing!
Michele says
You can also make a simple mousse with pudding mix and heavy whipoing cream – whatever flavor you prefer.
Ashley Fehr says
That’s a great idea!