Cherry Cheesecake Cake Roll

Cherry Cheesecake Cake Roll


For the Cake:

  • 1 box angel food cake mix
  • Water as needed for cake mix

For the Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling

For the Topping:

  • Whipped cream
  • Additional cherry pie filling


1. Preheat Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a 10×15 inch jelly roll pan with parchment paper.

2. Prepare the Cake:

  • Follow the instructions on the box to make the angel food cake mix.
  • Pour the batter into the prepared pan and spread it out evenly.

3. Bake the Cake:

  • Bake for 15-20 minutes, or until the top is lightly golden and the cake springs back when touched.

4. Roll the Cake:

  • While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
  • When the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper.
  • Starting at the short end, roll the cake up with the towel inside. Let it cool completely.

5. Make the Filling:

  • In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the cherry pie filling.

6. Assemble the Cake:

  • Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.
  • Carefully re-roll the cake without the towel and place it on a serving platter.

7. Top and Serve:

  • Top with whipped cream and additional cherry pie filling if desired.
  • Refrigerate for at least 1 hour before slicing and serving.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 40 minutes
Calories: 220 kcal per serving
Servings: 10

To achieve the perfect Cherry Cheesecake Cake Roll, consider these secrets and tips:

Secrets to Achieve the Perfect Cherry Cheesecake Cake Roll

  1. Properly Prepare the Pan:
    • Line your jelly roll pan with parchment paper and ensure it extends slightly over the edges. This helps in easy removal and prevents sticking.
  2. Use Room Temperature Ingredients:
    • Ensure your cream cheese is softened properly to avoid lumps and achieve a smooth filling.
  3. Beat Cream Cheese Thoroughly:
    • Beat the cream cheese well until it’s light and fluffy before adding other ingredients. This ensures a creamy and smooth filling.
  4. Fold Ingredients Gently:
    • When folding in the cherry pie filling into the cream cheese mixture, do it gently to maintain the texture and prevent deflating.
  5. Sprinkle Powdered Sugar on Towel:
    • Generously dust your kitchen towel with powdered sugar before rolling the cake to prevent sticking and to add a subtle sweetness.
  6. Roll the Cake While Warm:
    • Roll the cake with the towel while it’s still warm to prevent cracking and to help it hold its shape better.
  7. Cool Completely Before Filling:
    • Ensure the cake is completely cooled before spreading the cream cheese and cherry filling. A warm cake can cause the filling to melt and slide.
  8. Refrigerate Before Serving:
    • After assembling, refrigerate the cake roll for at least 1 hour before serving. This allows the flavors to meld together and makes it easier to slice.
  9. Use Quality Cherry Pie Filling:
    • Opt for a good quality cherry pie filling with whole cherries for better presentation and taste.
  10. Careful Unrolling:
    • When unrolling the cake after baking, do it slowly and gently to avoid tearing.
  11. Evenly Spread Filling:
    • Spread the cream cheese filling evenly over the cake to ensure every bite has a balance of flavors.
  12. Use a Sharp Knife:
    • Use a sharp serrated knife to slice the cake roll for clean cuts without squishing the layers.
  13. Garnish Appropriately:
    • Garnish with whipped cream and additional cherry pie filling just before serving to enhance the visual appeal and flavor.
  14. Control Baking Time:
    • Keep a close eye on the cake while it bakes to ensure it’s not overbaked, which can lead to dryness and cracking when rolled.
  15. Experiment with Flavors:
    • Feel free to experiment with different fruit fillings or extracts in the cream cheese mixture to suit your preferences.
  16. Chill Properly:
    • Allow the cake roll to chill for the recommended time after assembly to set the filling and achieve the best texture.
  17. Serve at the Right Temperature:
    • Serve the cake roll chilled but not too cold, as this allows the flavors to develop fully.
  18. Adjust Sweetness:
    • Taste the filling before spreading it on the cake to adjust the sweetness if needed by adding a bit more powdered sugar or vanilla extract.
  19. Handle with Care:
    • Handle the cake roll gently throughout the process to maintain its shape and presentation.
  20. Enjoy Fresh:
    • Cake rolls are best enjoyed fresh on the day of assembly or within a day or two to maintain the best texture and flavor.

By following these secrets, you’ll be able to create a Cherry Cheesecake Cake Roll that is visually appealing, deliciously creamy, and perfectly rolled every time!

 Popular Questions and Their Answers :

  1. Can I use a homemade angel food cake mix instead of a boxed mix?
    • Yes, you can use a homemade angel food cake mix if you prefer. Just ensure it’s prepared according to the recipe’s instructions.
  2. How do I prevent the cake from sticking to the towel when rolling?
    • Sprinkle a generous amount of powdered sugar on the towel before placing the cake on it. This helps prevent sticking.
  3. Can I use low-fat cream cheese for the filling?
    • Yes, you can use low-fat cream cheese, but the texture may be slightly less creamy.
  4. What type of cherries should I use for the pie filling?
    • Canned cherry pie filling works best for this recipe due to its consistency.
  5. Can I make the cake ahead of time?
    • Yes, you can make the cake and store it in the refrigerator for up to 2 days before serving.
  6. How should I store leftovers?
    • Store leftover cake roll in an airtight container in the refrigerator for up to 3 days.
  7. Can I freeze the cake roll?
    • Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw in the refrigerator before serving.
  8. Can I use different fruit fillings?
    • Yes, you can use any fruit pie filling you prefer, such as blueberry or raspberry.
  9. What can I use if I don’t have a jelly roll pan?
    • You can use a half-sheet pan (13×18 inches) and adjust the baking time slightly.
  10. How can I make the cake more festive?
    • Add a few drops of food coloring to the batter or filling for a festive look.
  11. Do I need to use whipped cream for topping?
    • Whipped cream is optional, but it adds a nice finishing touch. You can also use whipped topping or leave it out.
  12. What can I use instead of powdered sugar in the filling?
    • You can use granulated sugar, but powdered sugar provides a smoother texture.
  13. Can I add nuts to the filling?
    • Yes, finely chopped nuts like pecans or walnuts can be added for extra texture.
  14. How do I keep the cake roll from cracking?
    • Roll the cake while it’s still warm, and let it cool rolled up in the towel to prevent cracking.
  15. Can I use a different type of cake mix?
    • Angel food cake mix works best for this light and airy dessert, but you can experiment with other light cake mixes.
  16. Can I add flavoring to the cream cheese filling?
    • Yes, you can add a splash of almond extract or lemon juice for added flavor.
  17. How do I know when the cake is done baking?
    • The cake is done when it springs back when touched lightly and is golden brown.
  18. Can I double the recipe?
    • Yes, you can double the recipe and bake in two separate pans.
  19. What kind of knife should I use to cut the cake?
    • Use a serrated knife for clean cuts without squishing the cake.
  20. Can I make this cake gluten-free?
    • Yes, use a gluten-free angel food cake mix and ensure all other ingredients are gluten-free.