If you’re in the mood for a dessert that feels as elegant as it tastes, I’ve got just the thing for you: the Raspberry Cream Roll Cake Recipe is absolutely delightful. This show-stopping cake combines a light, fluffy sponge with a luscious mascarpone cream filling and bursts of fresh raspberries in every bite. It’s a perfect balance of sweet, tart, and creamy that will have your friends and family asking for seconds. Plus, it’s incredibly fun to make and even more rewarding to share. Let me walk you through every detail so you can bring this stunning dessert to your table.

Raspberry Cream Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Raspberry Cream Roll Cake Recipe has a special role, from creating the airy texture of the cake to enriching the creamy filling and adding that vibrant pop of color and flavor with fresh raspberries. These simple staples come together to build a dessert that’s as beautiful as it is delicious.

4 large eggs, separated: Provide structure and lightness when whipped and folded properly.
3/4 cup granulated sugar: Sweetens the batter evenly and helps create a tender crumb.
1 teaspoon vanilla extract: Adds warm, aromatic depth to both the cake and cream.
3/4 cup all-purpose flour: The base for a soft yet sturdy sponge.
1/2 teaspoon baking powder: Gives the cake a gentle rise for fluffiness.
1/4 teaspoon salt: Enhances all the sweetness and balances flavors.
8 oz mascarpone cheese, softened: Creates a luxuriously creamy filling with a hint of tang.
1 cup heavy whipping cream: Whipped to airy perfection to lighten the mascarpone.
1/2 cup powdered sugar: Sweetens the filling smoothly without graininess.
2 cups fresh raspberries: The star fruit adding freshness and a tart bite throughout.
Whipped cream (for topping): Adds extra creaminess and decorative flair.
Chocolate ganache (optional): Provides a rich, glossy finish for chocolate lovers.
Powdered sugar for dusting: Adds a pretty final touch and delicate sweetness.

How to Make Raspberry Cream Roll Cake Recipe

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 350°F (175°C). While it’s warming up, line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. These simple prep steps make all the difference when you’re rolling a delicate sponge cake later on.

Step 2: Beat the Egg Yolks and Sugar

In a mixing bowl, beat the separated egg yolks with half of the granulated sugar until the mixture turns thick and pale. This aeration is key to giving your sponge cake its wonderfully light texture. Don’t forget to add in the vanilla extract here for that sweet, inviting aroma.

Step 3: Whip the Egg Whites

Meanwhile, in a separate bowl, beat the egg whites until they start forming soft peaks. Gradually add the remaining sugar and continue beating until stiff peaks form. This glossy mixture is what makes the sponge rise beautifully and stay airy without becoming dense.

Step 4: Fold in Dry Ingredients

Gently fold the egg whites into the yolk mixture with a spatula, ensuring you don’t deflate all that precious air. Then sift together the flour, baking powder, and salt, and fold them in delicately. This mixing technique makes sure your cake remains tender and perfect for rolling.

Step 5: Bake the Cake

Spread the batter evenly in your prepared pan and pop it into the oven for 10 to 12 minutes. You’re looking for a sponge that springs back to the touch—this indicates it’s baked perfectly and ready for the next step.

Step 6: Roll the Cake While Warm

Remove the cake from the pan and turn it out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside. Don’t rush this step; rolling it warm sets the shape and prevents cracking later. Let the cake cool completely in its rolled form.

Step 7: Make the Cream Filling

Now for the luscious filling! Beat the softened mascarpone with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture to keep the filling light and fluffy.

Step 8: Assemble the Roll

Unroll the cooled cake and spread the mascarpone cream evenly across the surface. Scatter fresh raspberries over the filling, then carefully roll the cake back up—this time without the towel! This layered roll promises the perfect harmony of cake, cream, and fruit in every slice.

Step 9: Decorate and Finish

Top your Raspberry Cream Roll Cake Recipe with a swirl of whipped cream, some fresh raspberries, and a drizzle of chocolate ganache if you’re feeling decadent. Finish with a light dusting of powdered sugar to make your dessert look as irresistible as it tastes.

How to Serve Raspberry Cream Roll Cake Recipe

Garnishes

Adding extra touches like fresh raspberries, a dollop of whipped cream, or even edible flowers can elevate the presentation. These garnishes not only add visual appeal but also offer an extra burst of flavor and texture that complements the creamy filling perfectly.

Side Dishes

Pair this cake with a cup of freshly brewed coffee or a light herbal tea to balance the sweetness. For a brunch or afternoon delight, inviting some fresh fruit salad alongside creates a refreshing contrast that delights the palate.

Creative Ways to Present

If you’re hosting a party, consider slicing the roll into neat rounds and arranging them on a platter with drizzles of berry coulis or chocolate sauce. You can even serve mini individual portions in pretty glasses layered with extra cream and raspberries for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the Raspberry Cream Roll Cake Recipe tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, letting the flavors meld beautifully while keeping the roll moist and soft.

Freezing

If you want to save some for later, wrap the cake well in plastic wrap and then foil before placing it in the freezer. It’s best enjoyed within a month, and make sure to thaw it overnight in the fridge to keep its texture intact.

Reheating

Since this cake is cream-based, it’s best served chilled or at room temperature rather than warm. Avoid microwaving, which may cause the cream to separate. Simply let slices sit out for 15-20 minutes before serving to take the chill off.

FAQs

Can I use frozen raspberries for the filling?

While fresh raspberries are ideal for the best texture and flavor, you can use frozen ones if fresh aren’t available. Just thaw and drain them well to avoid adding too much moisture to the cream filling.

What can I substitute for mascarpone cheese?

If mascarpone isn’t available, you can use cream cheese mixed with a little heavy cream or sour cream as a substitute, though the flavor and texture will be slightly different but still delicious.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and pliable is key. Make sure to roll it gently with the kitchen towel, and avoid overbaking the sponge so it remains flexible.

Can this cake be made gluten-free?

Yes! Simply swap out the all-purpose flour for a gluten-free flour blend designed for baking, and proceed as usual. The texture might vary slightly, but the flavor will stay fantastic.

How far in advance can I make this cake?

This Raspberry Cream Roll Cake Recipe can be assembled a day ahead, which actually allows the flavors to deepen. Just keep it refrigerated tightly wrapped, and decorate fresh on the day of serving if possible.

Final Thoughts

There’s something truly magical about rolling a soft sponge around a creamy filling studded with fresh raspberries—it’s a dessert that feels special, yet comforting. I hope you give this Raspberry Cream Roll Cake Recipe a try soon and watch how it brightens up your table and delights everyone lucky enough to enjoy a slice. Happy baking!