If you ask me, angel food cake rolls are a little bit magical.
This light-as-air dessert takes the classic angel food cake we all know and gives it a fun twist. The pillowy cake gets rolled up with a smooth cream filling that makes every bite extra special.
The process might look tricky, but I promise it’s easier than you’d think. A few simple steps and some patience are all you need to create this rolled-up treat that always brings smiles to the table.
It’s a wonderful dessert that’s perfect for spring gatherings, summer picnics, or any time you want something sweet that won’t weigh you down.
Why You’ll Love This Angel Food Cake Roll
- Light and airy texture – The angel food cake base is perfectly fluffy and spongy, making it ideal for rolling with a creamy filling without getting dense or heavy.
- Time-saving shortcuts – Starting with a box mix means you can skip several steps while still getting that perfect angel food cake texture every time.
- Fresh and fruity – The combination of strawberries, blueberries, and raspberries adds natural sweetness and makes this dessert feel light and refreshing.
- Make-ahead friendly – You can prepare this roll cake a day in advance, which makes it perfect for parties or special occasions when you want to plan ahead.
- Impressive presentation – The spiral design with fresh berries makes this cake look like it came from a bakery, even though it’s simple to put together at home.
What Kind of Berries Should I Use?
Fresh berries are the star of this dessert, and while the recipe calls for strawberries, blueberries, and raspberries, you can actually mix and match based on what’s in season or available at your store. When picking berries, look for ones that are firm, brightly colored, and free from any mold or mushy spots. If fresh berries aren’t an option during the off-season, you can use frozen berries – just make sure to thaw and drain them well to prevent excess moisture from making your cake soggy. For the best flavor and value, try to buy your berries when they’re in season: strawberries in late spring, blueberries in mid-summer, and raspberries from mid-to-late summer.
Options for Substitutions
While some ingredients are essential for this roll cake, there are several ways you can switch things up:
- Angel Food Cake mix: This is a must-use ingredient that shouldn’t be substituted, as the specific texture and lightness are crucial for rolling the cake without breaking.
- Heavy whipping cream: For the filling, you need cream with at least 35% fat content. Don’t try to use half-and-half or milk – they won’t whip up properly. If needed, you can use frozen whipped topping, though the texture won’t be quite the same.
- Fresh berries: Feel free to mix and match any berries you like! You can use all strawberries, all blueberries, or try other fruits like peaches or mangoes (just make sure to pat them dry well). Frozen berries work too – just thaw and drain them completely to avoid making the filling watery.
- Cream cheese: Regular or light cream cheese both work fine. Just make sure it’s cold for the best texture. If you’re not a fan of cream cheese, you can skip it and just use whipped cream for a lighter filling.
- Powdered sugar: This specific type of sugar is needed for the right texture. Regular sugar won’t dissolve properly and will make the filling grainy.
Watch Out for These Mistakes While Baking
The trickiest part of making an angel food cake roll is preventing cracks during rolling – the key is to roll the cake while it’s still warm and pliable, using a clean kitchen towel dusted with powdered sugar to prevent sticking. Another common mistake is underbaking the cake, which can lead to a gummy texture and make it impossible to roll properly – make sure the top springs back when lightly touched before removing it from the oven. When adding the berries to your filling, avoid pressing them too firmly into the cream cheese mixture, as this can lead to juice bleeding into your beautiful white filling and creating a messy appearance. For the best results, chill your mixing bowl and beaters before whipping the cream, and make sure your cream cheese is properly softened but not warm – this ensures a smooth, lump-free filling that spreads easily without tearing the cake.
What to Serve With Angel Food Cake Roll?
This light and airy cake roll is perfect with a few simple accompaniments that let its fruity flavors shine. A scoop of vanilla ice cream or gelato on the side adds a cool, creamy element that pairs wonderfully with the fresh berries. I love serving this dessert with a drizzle of chocolate sauce or a dollop of lemon curd for those who want an extra touch of sweetness. For drinks, try pairing it with coffee, tea, or even a glass of sparkling wine – prosecco works especially well with the berry flavors and makes any occasion feel special.
Storage Instructions
Keep Fresh: Once you’ve rolled up this beautiful cake, wrap it tightly in plastic wrap and keep it in the fridge. It’ll stay fresh and tasty for up to 3 days. The cream cheese filling helps keep the cake moist, while the plastic wrap prevents it from drying out or absorbing other flavors from the fridge.
Make Ahead: You can prepare the angel food cake roll up to 24 hours before serving. Just hold off on adding the fresh berries on top until you’re ready to serve – this keeps them looking their best. If you’re planning ahead, you can even bake and roll the cake (without filling) a day in advance, keeping it wrapped in the fridge until you’re ready to add the filling.
Serve: Take the cake roll out of the fridge about 15-20 minutes before serving to let it come to a cool room temperature – this helps the filling become perfectly creamy and makes the cake extra tender. Add any fresh berries for garnish just before bringing it to the table.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 25-30 g
- Fat: 90-100 g
- Carbohydrates: 250-270 g
Ingredients
- 1 box angel food cake mix (with ingredients needed for preparation)
- 1 cup powdered sugar, divided (1/4 cup and 3/4 cup)
- 8 oz cold cream cheese
- 1 1/2 cups heavy whipping cream (35% fat)
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh strawberries
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
Step 1: Prepare the Baking Sheet and Oven
Preheat your oven to 350 degrees F.
Prepare a 10x15x1″ rimmed baking sheet by lining the bottom with parchment paper, ensuring it lays flat.
Do not grease the pan, as the parchment paper will help prevent sticking.
Step 2: Prepare and Bake the Cake
Follow the package directions to prepare your cake mix.
Pour the batter into your prepared baking sheet.
Bake in the oven for approximately 20 minutes, or until the top is golden and the edges begin to crack.
The cake will rise significantly, but it should not overflow.
For additional precaution, you can place an extra baking sheet or a piece of foil underneath.
Step 3: Roll the Cake with a Towel
Once removed from the oven, loosen the cake from the edges of the pan while still warm.
Be cautious as it will be sticky like angel food cake but will detach easily.
Spread a clean kitchen towel on a flat surface and sprinkle it evenly with ¼ cup of powdered sugar.
Flip the warm cake onto the towel, remove the parchment paper, and immediately roll it up starting from the short end with the towel inside.
Allow it to cool completely, for 1-2 hours at room temperature or by placing it in the refrigerator or freezer for faster cooling.
Step 4: Prepare the Filling
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Gradually add ¾ cup powdered sugar, vanilla, and cream.
Mix on low speed to combine, then increase to high speed for 3-4 minutes until fluffy and stiff peaks are achieved.
Step 5: Fill and Roll the Cake
Once cooled, unroll the cake, leaving it on the towel.
Spread half of the filling evenly over the surface of the cake and top with half of the berries.
Carefully roll the cake back up, this time without the towel, and transfer it onto a serving plate.
Step 6: Final Touches and Serve
Use the remaining filling to coat the top and sides of your rolled cake.
Top with the remaining berries for a decorative finish.
Serve immediately.
Keep in mind that leftovers are best enjoyed within 24 hours.