You’re going to need a fancy dessert for all those holiday parties coming up, and this is it! This chocolate raspberry angel food cake roll could not be easier to whip up…plus you can totally make it ahead of time. I love a good cake roll verses a tall cake, because it’s so much easier to cut, and depending on how many you need to serve, it’s super easy to cut thinner slices to feed more if needed.
I have a confession…I’m a fan of the semi-homemade when it comes to angel food cake. Have you ever made an angel food cake from scratch?! It takes like 12 egg whites! That’s a lot of egg whites! That’s where the angel food cake mix comes to the rescue! The texture you love of angel food cake with the simplicity of a cake mix. To make this cake a chocolate cake, just add in some cocoa powder into the dry cake mix (see full recipe below).
I’d love to know…are you a fan of the cake mix from a box? Sometimes it can be a big time saver. We have a helpful list of 25+ cake mix recipes that I’ve loved when you need a sweet treat and you’re short on time.
We made a quick video so you can see this cake in action!
Chocolate Raspberry Angel Food Cake Roll
- 1 angel food cake mix plus ingredients to prepare as directed
- 1/3 cup cocoa powder
- 1/2 block of cream cheese 4oz.
- 1 1/2 cup heavy cream
- 1/4 cup + 3/4 cup powdered sugar divided
- 1 teaspoon vanilla
- 1 small container fresh raspberries
Preheat oven to 350 degrees and line the bottom of a 10x15x1" rimmed sheet pan with parchment paper. Do not grease the pan.
Whisk the dry cake mix with the cocoa powder until well combined. Prepare cake mix according to package directions. Pour into prepared pan and bake for 20 minutes, until the edges start to crack. The cake will rise up in the pan, but should not flow over.
Loosen cake from the edges of the pan while it's still warm. it's can be a little sticky, like angel food cake, but it will come away easily.
Spread out a clean lint free kitchen towel and sprinkle ¼ cup powdered sugar evenly all over the kitchen towel. Flip the warm cake out onto the sugar dusted kitchen towel.
Peel the parchment paper off the back side of the cake.
Start rolling the cake up with the kitchen towel, starting at the short end of the cake, WITH the towel rolling with the cake inside. Let the cake cool completely at room temperature for a couple hours or pop it freezer up to 20 minutes if in a hurry. It’s important to let the cake cool completely before adding the cake filling.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the 3/4 cup powdered sugar, vanilla and cream and beat on low until combined, then again on high for a few minutes until the mixture is fluffy and stiff peaks form.
Gently unroll the cooled cake (leave it laying on the towel, if you’d like) and spread half of the filling over the top of the cake. Then add a few raspberries onto the cream filling to be rolled up with the cake. Carefully roll the cake back up (without the towel). Place the cake roll on a serving plate. Spread the top with the remaining creamy filling and top with a few more raspberries and a dusting of powdered sugar. Serve right away or you can keep it chilled in the fridge for a few hours before serving.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!