Raspberry Cream Roll Cake Recipe
The Raspberry Cream Roll Cake is a showstopper dessert that looks as beautiful as it tastes. Feather-light sponge cake wraps around a cloud of whipped cream and juicy raspberries, creating a swirl that’s bursting with flavor and elegance. This cake feels like a bakery masterpiece, but it’s surprisingly easy to make at home. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Raspberry Cream Roll Cake is guaranteed to impress your family and friends with every tender, berry-filled bite.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can create such a stunning dessert. Each element plays a vital role in the Raspberry Cream Roll Cake, from the fluffiness of the sponge to the tangy pop of fresh raspberries and the pillowy cream filling. Here’s what you’ll need, along with a few insider tips:
- 4 large eggs, room temperature: Whipping these gives the cake its signature airy texture.
- 3/4 cup granulated sugar: Adds just the right amount of sweetness to the sponge.
- 1 teaspoon vanilla extract: Infuses both cake and cream with lovely warmth and aroma.
- 3/4 cup all-purpose flour: The base for a soft, tender cake that rolls beautifully.
- 1 teaspoon baking powder: Ensures a delicate rise for that feather-light crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/4 cup powdered sugar (for dusting towel): Prevents sticking and gives a pretty finish to the cake’s surface.
- 1 cup heavy whipping cream: Whips up into a luscious, fluffy filling.
- 1/4 cup powdered sugar: Sweetens the cream without making it heavy.
- 1 teaspoon vanilla extract: Carries the vanilla flavor through to the filling as well.
- 1 cup fresh raspberries: Bright, juicy, and slightly tart—perfect for cutting through the richness of the cream.
- Additional powdered sugar for dusting: A light snowfall of sugar makes the finished cake look irresistible.
How to Make Raspberry Cream Roll Cake
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper and lightly grease the parchment as well. This extra attention ensures that your delicate sponge cake will release easily—no torn edges or heartbreak!
Step 2: Make the Sponge Cake Batter
In a large bowl, beat the eggs with an electric mixer on high speed for 3 to 4 minutes, until they’re thickened and pale yellow. This step is crucial—whipping in air is what gives the Raspberry Cream Roll Cake its signature lightness. Gradually add the granulated sugar and vanilla, beating until the mixture is smooth and glossy.
Step 3: Combine Dry Ingredients and Fold In
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, taking care not to deflate all that lovely air you whipped in. The result should be a smooth, fluffy batter that’s ready to bake.
Step 4: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched. Keep a close eye on it—overbaking can make rolling tricky.
Step 5: Roll the Cake While Warm
While the cake bakes, lay a clean kitchen towel on your counter and sprinkle it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel, gently peel off the parchment, and immediately roll it up (with the towel inside). Rolling while warm is the secret to a crack-free Raspberry Cream Roll Cake.
Step 6: Cool and Make the Filling
Let the rolled cake cool completely in the towel. Meanwhile, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the fresh raspberries, being careful not to crush them so you get pretty bursts of fruit in every slice.
Step 7: Fill and Re-Roll
Carefully unroll the cooled cake, spread the raspberry cream filling evenly from edge to edge, and then roll it back up (this time without the towel). Place the finished Raspberry Cream Roll Cake seam side down on your serving platter.
Step 8: Finish and Serve
Dust the top generously with more powdered sugar for a magical, snowy look. Slice and serve—each swirl reveals the vibrant raspberries and billowy cream, making every piece a little celebration.
How to Serve Raspberry Cream Roll Cake
Garnishes
For a finishing touch, scatter a few extra fresh raspberries on top of the cake and give it an extra dusting of powdered sugar. If you’re feeling fancy, drizzle with melted white chocolate or add a few sprigs of fresh mint for color and freshness. These simple additions make your Raspberry Cream Roll Cake look like it just came from a patisserie!
Side Dishes
This cake pairs beautifully with a cup of strong coffee or fragrant tea, making it a perfect centerpiece for brunch or afternoon tea. A scoop of vanilla bean ice cream alongside a slice takes things to new heights, while a bowl of mixed berries on the table keeps things light and fresh.
Creative Ways to Present
Want to take your Raspberry Cream Roll Cake to the next level? Slice it into thick rounds and arrange on a platter for a dramatic swirl effect, or serve individual slices with a dollop of whipped cream and a raspberry perched on top. For special occasions, tie a ribbon around the whole roll before slicing for a festive, gift-wrapped look.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the Raspberry Cream Roll Cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days—just be sure to cover it well so it doesn’t absorb any fridge odors.
Freezing
You can absolutely freeze the Raspberry Cream Roll Cake! Wrap the whole (un-sliced) roll tightly in plastic wrap and then in foil. Freeze for up to one month. Thaw in the refrigerator overnight for best texture, and dust with fresh powdered sugar before serving.
Reheating
There’s no need to reheat this cake, as it’s best enjoyed chilled or at room temperature. If you’ve frozen it, just let it thaw completely in the fridge before slicing and serving; the cream and raspberries will be just as luscious as the day you made it.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but thaw and drain them well first to avoid excess moisture in the filling. Fresh raspberries give the best texture and vibrant look, but frozen work in a pinch.
Why did my cake crack when I rolled it?
Cracks usually happen if the cake cools too much before rolling or if it’s overbaked. Rolling the sponge while it’s still warm and pliable is the real trick for a perfect Raspberry Cream Roll Cake.
Can I make the Raspberry Cream Roll Cake ahead of time?
Absolutely! You can make the cake and assemble the roll up to a day in advance. Just keep it tightly wrapped in the fridge until you’re ready to serve, and dust with powdered sugar right before slicing.
What other berries can I use in the filling?
Feel free to swap in strawberries, blueberries, or even blackberries for a different twist. Just chop larger berries to keep the filling easy to spread and roll.
Is this recipe gluten-free or can it be adapted?
The standard recipe is not gluten-free, but you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Results may vary slightly, but the Raspberry Cream Roll Cake will still be delicious!
Final Thoughts
There’s something truly special about making a Raspberry Cream Roll Cake from scratch and seeing those beautiful swirls when you slice it. It’s a delightful treat for any occasion, and I promise you’ll feel like a dessert superstar when you serve it. Give it a try—you might just find your new favorite cake!
Print
Raspberry Cream Roll Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy Raspberry Cream Roll Cake featuring a delicate sponge cake rolled with sweetened whipped cream and fresh raspberries. This classic European-inspired dessert is perfect for any occasion, combining a tender cake texture with a fresh and creamy filling.
Ingredients
Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting towel)
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For Garnish
- Additional powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment to prevent sticking.
- Make the Batter: In a large bowl, beat the eggs with an electric mixer on high speed for 3–4 minutes until thick and pale. Gradually add granulated sugar and vanilla extract, beating until smooth and combined. In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter. Spread the batter evenly into the prepared pan.
- Bake the Cake: Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: While the cake bakes, place a clean kitchen towel on a flat surface and sprinkle it evenly with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. This step prevents cracking. Let the rolled cake cool completely.
- Prepare the Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries, taking care not to crush them.
- Assemble the Roll: Carefully unroll the cooled cake and spread the raspberry cream filling evenly inside. Re-roll the cake without the towel, placing it seam side down on a serving platter.
- Serve: Dust the cake with additional powdered sugar before slicing and serving. Optionally, garnish with fresh berries or a drizzle of melted white chocolate for extra flair.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- You can substitute strawberries or blueberries for the raspberries depending on preference or availability.
- For extra decoration, drizzle the roll with melted white chocolate or garnish with fresh berries.
- Use room temperature eggs for optimal volume in the sponge cake.
- Ensure the cake is fully cooled before spreading the filling to avoid melting the cream.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
