Name: Raspberry Cream Roll Cake
Prep time: 30 min
Cook time: 12 min
Total time: 2 h
Cuisine: American
Ingredients: 4 large eggs, separated; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 8 oz mascarpone cheese, softened; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh raspberries; Whipped cream; Fresh raspberries; Chocolate ganache (optional); Powdered sugar for dusting

Jump to Recipe·Print Recipe

Let me tell you about this Raspberry Cream Roll Cake – it’s the kind of dessert that makes you look like a rockstar in the kitchen, even if you’re not. Trust me, you’re going to love this recipe! With its soft, light sponge cake rolled up with a luscious, creamy filling and a sweet, tangy raspberry twist, this dessert is not only a treat for your taste buds but also for the eyes. The best part? It’s easier to make than it looks! You don’t need to be a pro baker to pull this off, and yet it will have everyone asking, “How did you make this?”

Why You’ll Love Raspberry Cream Roll Cake

This Raspberry Cream Roll Cake isn’t just about being delicious—it’s all about creating memories, too! Whether you’re treating yourself after a long week, impressing your guests at a party, or just baking something special for your family, this dessert fits any occasion perfectly. Here’s why it’s so loved:

Versatile: Perfect for everything from casual family dinners to festive gatherings. You can make it ahead for parties, or simply enjoy a slice with a cup of tea. It’s one of those recipes that everyone will rave about.
Budget-Friendly: You won’t need any fancy ingredients—just simple, everyday items that come together beautifully. Even if you’re on a budget, this dessert looks and tastes like something special!
Quick and Easy: Don’t let the word “roll” fool you—this dessert is super easy to make! The steps are simple, and you don’t need advanced baking skills to make it look gorgeous.
Customizable: Add your own spin! While raspberries are a star in this recipe, you could easily switch them out for strawberries, blueberries, or even peaches. The creamy filling can also be made to suit your taste—maybe a hint of vanilla, or a little chocolate if you’re feeling adventurous.
Crowd-Pleasing: This one’s a guaranteed hit, whether you’re serving kids, adults, or both. The combination of a light, fluffy cake and the sweet creaminess of the filling is hard to resist!

Ingredients

Here’s what you’ll need for this sweet treat:

Eggs: The base of the sponge cake. They give the cake its light and airy texture, making each bite a melt-in-your-mouth experience.
Sugar: Sweetness is key! Sugar adds to the fluffiness and golden color of the cake.
Vanilla Extract: This adds that little extra touch of sweetness that elevates the flavor of the cake.
All-Purpose Flour: The main structure of your cake—perfectly soft and light when baked right.
Baking Powder: This ensures that your cake rises and becomes airy.
Salt: A pinch of salt helps balance out the sweetness and enhances the flavors.
Heavy Whipping Cream: This is the star of the creamy filling. It gives the filling that perfect whipped texture and rich flavor.
Powdered Sugar: For sweetness and to help the whipped cream hold its shape.
Raspberries: The hero ingredient! Fresh or frozen raspberries work wonders to add that tart sweetness that cuts through the cream.

(Note: the full ingredient list with measurements is provided in the recipe card below.)

Instructions

Let’s get to the fun part—making the Raspberry Cream Roll Cake!

Preheat Your Oven

First, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and gets that perfect golden brown.

Prepare the Cake Batter

In a large bowl, whisk together eggs and sugar until they’re fluffy and pale. Add in the vanilla extract. Then, gently fold in the flour, baking powder, and a pinch of salt. Be careful not to overmix so the cake stays light and airy.

Bake the Cake

Spread the batter evenly in a greased jelly roll pan (or any baking sheet with edges). Bake for about 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake

Once your cake is done, immediately flip it out onto a clean kitchen towel dusted with powdered sugar. Gently roll it up with the towel inside (don’t worry, the towel helps it keep its shape). Let it cool while you prepare the filling.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold in the raspberries for that perfect tangy touch.

Assemble the Cake

Once the cake is cool, unroll it carefully and spread the raspberry cream filling evenly over the surface. Then, re-roll the cake (without the towel this time!) and place it seam-side down.

Chill and Serve

Refrigerate your roll for at least 30 minutes before slicing. This helps the cream firm up and lets all the flavors meld together.

Nutrition Facts

Servings: 8
Calories per serving: 210

Preparation Time

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

How to Serve Raspberry Cream Roll Cake

This cake is a showstopper on its own, but here are a few ways to make it even better:

Fresh Berries: Serve with a few extra fresh raspberries or strawberries on top for that extra pop of color and flavor.
Whipped Cream: Top it off with some more freshly whipped cream for added richness.
Mint Leaves: A garnish of fresh mint leaves adds a refreshing contrast to the sweetness of the cake.
Coffee or Tea: Pair a slice with a nice hot beverage. It makes for the perfect afternoon treat!

Additional Tips

Prep Ahead: This cake can be made a day ahead! Just keep it in the fridge and slice it up when you’re ready to serve.
Raspberry Variations: Don’t have fresh raspberries? No problem! Frozen raspberries or even strawberry puree would work wonderfully.
Storage: Keep leftover slices in an airtight container in the fridge for up to 2 days. It’s just as delicious the next day!
Make it a Layered Cake: For a little extra flair, try making a two-layer version of this roll cake. Just bake two separate cakes and layer them with cream in between.

FAQ Section

Q1: Can I use a different berry for the filling?

A1: Absolutely! Blueberries, strawberries, or blackberries would work beautifully as well.

Q2: Can I make this cake ahead of time?

A2: Yes! This cake actually gets better after sitting for a few hours. It can even be made the day before.

Q3: How do I store leftovers?

A3: Store any leftover cake in an airtight container in the fridge for up to 2 days. It will stay fresh and delicious!

Q4: Can I freeze this cake?

A4: You can freeze the unfilled cake for up to a month. Just thaw it in the fridge overnight and then fill and roll it when you’re ready.

Q5: How do I whip the cream properly?

A5: Make sure your cream is chilled, and beat it until stiff peaks form. Don’t overbeat, or it might turn into butter!

Q6: Can I make this cake without raspberries?

A6: Yes, feel free to replace raspberries with another fruit or even a flavored jam for the filling.

Q7: Can I use store-bought whipped cream?

A7: Sure, but homemade whipped cream adds a deliciously light and fresh taste to the cake.

Q8: What if my cake cracks when I roll it?

A8: Don’t worry! If it cracks, just roll it gently and cover the cracks with the cream. The beauty of a roll cake is in its rustic charm.

Q9: Can I use a different type of cake mix?

A9: You could use a boxed sponge cake mix if you want to save some time, but homemade cake is always worth the effort!

Q10: Can I double the recipe?

A10: Yes! You can double the ingredients to make a larger roll cake. Just make sure to use a bigger baking sheet.

Conclusion

There you have it! This Raspberry Cream Roll Cake is the perfect balance of fluffy cake, sweet cream, and tangy raspberries. It’s easy, elegant, and utterly delicious. Whether you’re making it for a special occasion or just because, it’s bound to become a favorite in your recipe collection. So grab those ingredients and start rolling—your taste buds will thank you!