There's something magical about slicing into a beautiful Raspberry Cake Roll Recipe and revealing those gorgeous swirls of tender sponge and creamy filling. I've been making this show-stopping dessert for years, and trust me when I say it's way easier than it looks. This raspberry Swiss roll combines a soft, pillowy cake with luscious raspberry cream that melts in your mouth. Whether you're hosting a summer party or just craving something sweet, this Raspberry Cake Roll Recipe delivers impressive results without the stress. The best part? You don't need fancy equipment or pastry school skills to nail it.
I remember the first time I attempted a Raspberry Cake Roll Recipe; I was terrified it would crack or stick to the pan. But once I learned a few simple tricks, everything changed. Now it's my go-to dessert when I want to wow guests without spending hours in the kitchen. The combination of fresh raspberries and whipped cream creates a light, elegant treat that tastes like summer in every bite.
What Makes This Raspberry Swiss Roll Special
This isn't just another dessert recipe; this Raspberry Cake Roll Recipe has become my signature dish for good reason. The sponge cake stays incredibly moist thanks to a secret ingredient we'll talk about later, and the raspberry filling strikes the perfect balance between tart and sweet. Unlike heavy layer cakes that sit like a brick in your stomach, this raspberry cream roll is surprisingly light and refreshing.
What really sets this raspberry roulade recipe apart is its versatility. I've made it for Valentine's Day dinners, summer barbecues, and even Christmas gatherings, and it always steals the show. The beautiful spiral design looks like you ordered it from a fancy bakery, but you'll know the truth; it took less than an hour from start to finish. This Raspberry Cake Roll Recipe pairs beautifully with coffee for afternoon tea or champagne for special celebrations. Plus, you can customize the filling with jam, fresh berries, or even a hint of lemon zest.
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Ingredients
For the Sponge Cake
- Large eggs (room temperature)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Powdered sugar for dusting
For the Raspberry Cream Filling
- Raspberry jam
- Heavy whipping cream (cold)
- Powdered sugar
- Vanilla extract
- Fresh raspberries
See recipe card for quantities.
Instructions
Preparing Your Pan and Oven
- Preheat your oven to 375°F and position the rack in the center.
- Line a 10x15-inch jelly roll pan with parchment paper, letting it hang over the edges slightly.
- Lightly grease the parchment with cooking spray or butter.
- Lay out a clean kitchen towel and dust it generously with powdered sugar; this is where you'll roll your cake while it's still warm.
Making the Perfect Sponge Cake
- In a large mixing bowl, beat the eggs on high speed for about 3 minutes until they're pale yellow and tripled in volume.
- Gradually add the granulated sugar while continuing to beat for another 2 minutes.
- Fold in the vanilla extract gently with a spatula.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Sift the dry ingredients over the egg mixture in three additions, folding gently after each addition to keep the air bubbles intact.
- Drizzle in the milk and fold just until combined; don't overmix or your cake will be dense.
- Pour the batter into your prepared pan and spread it evenly to the corners.
- Bake for 10-12 minutes until the top springs back when lightly touched.
The Critical Rolling Technique
- The moment your cake comes out of the oven, run a knife around the edges to loosen it.
- Immediately flip the cake onto your powdered sugar-dusted towel.
- Carefully peel off the parchment paper.
- Starting from the short end, roll the cake up tightly with the towel inside.
- Let it cool completely in this rolled position for at least 30 minutes; this trains the cake to hold its shape without cracking.
Creating the Raspberry Cream
- In a chilled bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form.
- Add the powdered sugar and vanilla, then beat until stiff peaks form.
- Gently fold in the fresh raspberries and raspberry jam, being careful not to completely crush the berries.
- Keep the filling refrigerated until you're ready to assemble.
Assembly and Final Roll
- Refrigerate for at least 1 hour before slicing to let the Raspberry Cake Roll Recipe set properly.
- Carefully unroll the cooled cake and remove the towel.
- Spread the raspberry cream filling evenly over the entire surface, leaving a ½-inch border around the edges.
- Roll the cake back up tightly without the towel this time, starting from the same short end.
- Place seam-side down on a serving platter.
- Dust with additional powdered sugar and garnish with fresh raspberries if desired.
Expert Cooking Tips
Temperature Matters
- Always use room temperature eggs for maximum volume when beating. Cold eggs won't whip up as well, and your sponge cake won't be as light and airy. I usually take my eggs out of the fridge about an hour before I start baking.
The Rolling Secret
- Rolling the cake while it's still hot is the single most important step. If you let it cool flat, it will crack when you try to roll it later. The warm cake is pliable and will remember its rolled shape as it cools.
Beating the Eggs Properly
- Don't rush the egg-beating process. When the eggs are properly beaten, they should fall from the beaters in thick ribbons that hold their shape for a few seconds. This takes about 5 minutes total, and it's what gives your Raspberry Cake Roll Recipe that perfect fluffy texture.
Gentle Folding Technique
- When incorporating the flour, use a rubber spatula and fold in a circular motion from the bottom of the bowl up and over. Never stir vigorously or you'll deflate all those precious air bubbles you worked so hard to create.
Fresh vs. Frozen Berries
- Fresh raspberries give the best texture and flavor, but frozen work in a pinch. If using frozen, thaw them completely and drain excess liquid on paper towels before adding to your filling, or the cream might become watery.
Cream Stability
- Make sure your cream is very cold before whipping. I sometimes chill the bowl and beaters in the freezer for 10 minutes beforehand. This helps the cream whip faster and hold its shape better.
Recipe Variations & Substitutions
Chocolate Raspberry Roll
- Replace 2 tablespoons of flour with unsweetened cocoa powder for a rich chocolate sponge. The chocolate and raspberry combination tastes like fancy truffle candies.
Lemon Raspberry Version
- Add 1 tablespoon of lemon zest to the cake batter and 2 teaspoons to the filling. The citrus brightness cuts through the sweetness beautifully and makes this raspberry lemon cake roll incredibly refreshing.
Cream Cheese Filling
- Beat 8 ounces of softened cream cheese with the whipped cream for a tangier, more stable raspberry cream cheese roll. This variation holds up better for overnight storage and has a richer taste.
Vegan Adaptation
- Use aquafaba (chickpea liquid) instead of eggs; you'll need about ¾ cup whipped to stiff peaks. Replace dairy milk with almond milk and use coconut cream instead of heavy cream. The texture is slightly different but still delicious.
Gluten-Free Option
- Swap the all-purpose flour with a good quality gluten-free 1:1 baking flour. Add ¼ teaspoon of xanthan gum if your blend doesn't already contain it to help with structure.
Berry Medley
- Mix raspberries with blueberries, blackberries, or sliced strawberries in the filling for a mixed berry Swiss roll. This works especially well when summer berries are at their peak.
Sugar-Free Alternative
- Use a granulated sugar substitute that measures 1:1 with regular sugar in both the cake and filling. The texture will be slightly less tender, but it's a good option for those watching sugar intake.
Equipment Recommendations
- 10x15-inch Jelly Roll Pan ; This specific size is essential for the right cake thickness. Too thick and it won't roll properly.
- Electric Hand Mixer or Stand Mixer ; Beating eggs to the right consistency by hand is exhausting and time-consuming.
- Fine Mesh Sieve ; Sifting the flour keeps lumps out and makes folding easier, resulting in a lighter Raspberry Cake Roll Recipe.
- Rubber Spatula ; The flexible edge is perfect for gentle folding without deflating the batter.
- Clean Kitchen Towel ; Use one that's lint-free and larger than your cake pan. Flour sack towels work great.
- Offset Spatula ; Makes spreading the filling evenly so much easier than using a regular knife.
- Parchment Paper ; Never skip this; it's your insurance against a stuck cake disaster.
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished Raspberry Cake Roll Recipe covered loosely with plastic wrap in the refrigerator for up to 3 days. The cream filling means it must be kept cold. Let it sit at room temperature for about 10 minutes before serving for the best flavor.
Freezing Instructions
- You can freeze the cake roll before filling it. Once cooled and rolled in the towel, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight, then unroll, fill, and serve.
Make-Ahead Strategy
- The sponge cake can be baked a day ahead. Keep it rolled in the towel, wrapped in plastic wrap, at room temperature. Fill it the day you plan to serve for the freshest taste.
Serving Temperature
- This dessert tastes best when it's been refrigerated for at least an hour after assembly but not served ice-cold. The cream should be cool and firm, but not so cold that the flavors are muted.
Grandma's Secret That Changed Everything
Here's something my grandmother taught me that transformed my raspberry roulade recipe forever: add a tablespoon of cornstarch to your whipped cream filling. This simple trick stabilizes the cream so it doesn't weep or become runny, even after sitting in the fridge overnight. The cornstarch is flavorless but keeps everything picture-perfect.
Another game-changing tip? Brush the cooled cake with a thin layer of raspberry jam before adding the cream filling. This creates a moisture barrier that prevents the sponge from drying out and adds an extra punch of raspberry flavor. These two secrets are why my Raspberry Cake Roll Recipe stays fresh and beautiful longer than any other version I've tried. Your guests will never believe it's homemade.
FAQ
How long does roll cake last in the fridge?
A completed Raspberry Cake Roll Recipe will stay fresh in the refrigerator for up to 3 days when stored properly in an airtight container or wrapped in plastic wrap. The whipped cream filling remains stable during this time, though the texture is best within the first 48 hours. Always keep it refrigerated since the cream filling is perishable.
Does a cake with raspberry filling need to be refrigerated?
Yes, absolutely. Any cake with a cream-based or perishable fruit filling must be refrigerated. The whipped cream in this Raspberry Cake Roll Recipe can spoil quickly at room temperature. You can leave it out for serving for up to 2 hours, but then it should go back into the fridge to maintain food safety and quality.
What's the secret to a perfectly rolled Swiss roll?
The secret is rolling the cake while it's still hot, right out of the oven, with a towel dusted in powdered sugar. This trains the cake to hold its curved shape without cracking. Let it cool completely in this rolled position before unrolling to fill it. This technique works for any Raspberry Cake Roll Recipe or Swiss roll variation.
How do you prevent a roll cake from cracking?
Don't overbake the cake; it should be just set and spring back when touched, not dry. Roll it immediately while warm, as cooled cakes crack more easily. Make sure to beat the eggs long enough so the cake has enough structure but stays moist. Following these steps ensures your raspberry Swiss roll stays beautifully intact when slicing.
Your Next Berry Adventure Awaits
This Raspberry Cake Roll Recipe is just the beginning of your berry dessert journey. Once you've mastered this elegant roll, you'll have the confidence to create stunning desserts for any occasion. The combination of tender sponge cake and luscious raspberry cream never fails to impress, and now you have all the secrets to make it perfectly every time.
Ready to keep the berry magic going? Try our Fruit Cheesecake Bites Recipe for another crowd-pleasing treat that showcases fresh fruit in bite-sized form. Or if you're craving something rich and indulgent, our Chocolate Bites Recipe offers the perfect chocolatey complement to this light raspberry creation. Both recipes are simple to make and guaranteed to disappear fast. Share your Raspberry Cake Roll Recipe success stories in the comments below; I'd love to see how yours turned out!
With love, from my kitchen to yours
By Lisa Johnson💕
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Pairing
These are my favorite dishes to serve with Raspberry Cake Roll Recipe
Raspberry Cake Roll Recipe
Equipment
- 1 10x15-inch Jelly Roll Pan Ideal size for perfect thickness
- 1 Electric hand mixer or stand mixer For whipping eggs and cream
- 1 Fine-mesh sieve To sift flour and avoid lumps
- 1 Rubber spatula For gently folding batter
- 1 Clean kitchen towel Use lint-free; needed for rolling the cake
- 1 Offset spatula To spread filling evenly
- 1 Parchment paper Prevents sticking and tearing
Ingredients
- 4 large Eggs Room temperature for best volume
- ¾ cup Granulated sugar Adds sweetness and structure
- 1 teaspoon Vanilla extract Enhances flavor
- ¾ cup All-purpose flour Or gluten-free 1:1 flour substitute
- 1 teaspoon Baking powder Helps the cake rise
- ¼ teaspoon Salt Balances sweetness
- 2 tablespoon Whole milk Adds moisture
- Powdered sugar For dusting and rolling
- 1 ½ cups Heavy whipping cream Cold for better whipping
- ⅓ cup Powdered sugar For sweetening whipped cream
- 1 teaspoon Vanilla extract Complements raspberries
- 1 cup Fresh raspberries Thawed and drained if frozen
- 3 tablespoon Raspberry jam Enhances berry flavor
Instructions
- Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper.
- Beat eggs on high speed for 3 minutes until pale and thick.
- Add sugar gradually and fold in vanilla.
- Sift dry ingredients and gently fold into egg mixture.
- Add milk, pour batter into pan, and bake for 10–12 minutes.
- Flip hot cake onto a towel dusted with powdered sugar and roll it tightly.
- Cool the rolled cake for 30 minutes.
- Whip cold cream with powdered sugar and vanilla until stiff peaks form.
- Fold in raspberries and raspberry jam gently.
- Unroll cooled cake, spread filling evenly, then re-roll tightly.
- Dust with powdered sugar and chill for at least 1 hour before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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