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Overhead view of a homemade raspberry cake roll recipe sliced to show its creamy swirl filling, dusted with powdered sugar and fresh raspberries on a white marble counter.

Raspberry Cake Roll Recipe

A light, fluffy raspberry cake roll filled with whipped cream and fresh raspberries. Perfect for summer gatherings or any celebration.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, European
Calories: 285
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper.
  2. Beat eggs on high speed for 3 minutes until pale and thick.
  3. Add sugar gradually and fold in vanilla.
  4. Sift dry ingredients and gently fold into egg mixture.
  5. Add milk, pour batter into pan, and bake for 10–12 minutes.
  6. Flip hot cake onto a towel dusted with powdered sugar and roll it tightly.
  7. Cool the rolled cake for 30 minutes.
  8. Whip cold cream with powdered sugar and vanilla until stiff peaks form.
  9. Fold in raspberries and raspberry jam gently.
  10. Unroll cooled cake, spread filling evenly, then re-roll tightly.
  11. 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.