Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 50 min
Cuisine: European
Ingredients: 1/3 cup confectioners’ sugar, plus more to garnish; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder, aluminum-free; 1/4 teaspoon fine sea salt; 5 large eggs, room temperature; 3/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 cup raspberry preserves; 2 tablespoons water (or as needed); 1 cup heavy cream, chilled; 1/2 cup granulated sugar; 8 ounces mascarpone, chilled; 2 teaspoons pure vanilla extract; 12 ounces fresh raspberries, divided

There’s just something magical about a light, fluffy sponge cake rolled up with luscious raspberry filling that makes this Raspberry Swiss Roll Cake Recipe a true showstopper. It’s perfect for when you want a dessert that’s elegant but not intimidating, with a fresh, fruity zip that wakes up your taste buds.

A white plate holds a rolled sponge cake dusted with powdered sugar on top. Inside, there are about three visible layers: a light yellow spongy cake layer rolled around white cream mixed with small pieces of red raspberries. The top of the roll is decorated with fresh red raspberries, and many raspberries are scattered around the plate. The texture of the sponge looks soft and airy, and the cream inside appears smooth with bits of fruit. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe
Top Tip
How to Serve Raspberry Swiss Roll Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Swiss Roll Cake Recipe

Why You'll Love This Recipe

This Raspberry Swiss Roll Cake Recipe quickly became one of my favorites because it strikes the perfect balance between light and indulgent. The sponge is incredibly airy, and the creamy raspberry filling adds just the right amount of tang and sweetness. Making it is a joyful experience — I love the ritual of rolling it up and seeing those beautiful layers reveal themselves.

Delicate Sponge Cake: The cake is soft and springy, made with eggs beaten to ribbons, which means it’s never dry or heavy.
Fresh Raspberry Filling: The mixture of mascarpone and whipped cream with real raspberries creates a luscious, not-too-sweet filling packed with fresh berry flavor.
Impressive Yet Simple: You’ll wow anyone with this cake at your table, but it’s surprisingly straightforward to make, even for a home baker.
Versatile Presentation: Whether for a casual tea or a special occasion, the roll can be dressed up with fresh berries and powdered sugar or kept simple.

The image shows a close-up of a rolled cake sliced open, revealing three visible layers: a light yellow soft sponge outer layer, a white creamy filling with small red pieces of raspberries swirled inside, and the spiral shape formed by the rolling of the cake. The cake surface is dusted lightly with white powdered sugar. Around the sliced cake on a white plate, there are fresh raspberries scattered, adding bright red color to the scene. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Raspberry Swiss Roll Cake Recipe plays a vital role. From the airy eggs that lift the sponge to the mascarpone adding richness without heaviness, each element works together to create that perfect balance of texture and flavor. Here’s a little insight that might help you shop smarter and bake better.

Flat lay of a small mound of fine confectioners’ sugar dusted lightly on the surface, a simple white ceramic bowl of all-purpose flour, a white ceramic bowl with aluminum-free baking powder, a small white ceramic bowl of fine sea salt, five large whole brown eggs with clean shells, a small white ceramic bowl filled with granulated sugar, a whole vanilla bean pod next to a white ceramic bowl of pure vanilla extract, a small white ceramic bowl of raspberry preserves, another small white ceramic bowl of water, a white ceramic bowl of heavy cream, a white ceramic bowl of granulated sugar (for the filling), a chunk of fresh mascarpone cheese on a small white ceramic plate, several bright red fresh whole raspberries scattered nearby, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Confectioners’ sugar: Dusting the towel before rolling helps prevent sticking and adds a touch of sweetness to the cake surface.
All-purpose flour: Provides just enough structure to keep the sponge tender but sturdy enough to roll smoothly.
Baking powder: A small amount helps the sponge rise evenly without being too dense.
Sea salt: Balances the sweetness and enhances all the flavors.
Large eggs: Room temperature eggs whip up better for that airy, ribbon-textured sponge essential to a successful roll.
Granulated sugar: Sweetens and stabilizes the eggs as they’re beaten.
Vanilla extract: Adds warm, aromatic depth that complements the berries.
Raspberry preserves: Used to make a syrup that keeps the cake moist and adds a concentrated berry flavor.
Heavy cream: Whipped to perfection, it gives the filling a light, fluffy texture.
Mascarpone cheese: Adds creaminess and a subtle tang that pairs beautifully with fresh raspberries.
Fresh raspberries: Folded into the filling for bursts of fresh fruit flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this Raspberry Swiss Roll Cake Recipe depending on the season and mood. You can easily play around with the flavors and textures while sticking to the basics of the sponge and filling.

Variation: Once, I swapped out the raspberry preserves for apricot jam and added a handful of chopped toasted pistachios to the filling. It gave the cake a delightful crunch and a lovely nutty contrast to the fruitiness.
Dietary tweaks: For a dairy-free version, try coconut cream whipped with a bit of maple syrup and a dairy-free cream cheese alternative instead of mascarpone.
Seasonal switch: In summer, fresh raspberries shine, but in winter, I sometimes use thawed frozen berries or swap in fresh strawberries for a different twist.

Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe

Step 1: Whipping Up the Perfect Sponge

First, preheat your oven to 375°F and line a rimmed 13 x 18-inch baking sheet with parchment paper—this is key. Don't grease the pan; it helps the cake rise beautifully. Dust a clean linen or tea towel with plenty of confectioners’ sugar and set it nearby for rolling later. Now, whisk together your dry ingredients: flour, baking powder, and salt.

In a stand mixer, beat your room temperature eggs and granulated sugar on high for 7 to 8 minutes. You're aiming for ribbons to form when you lift the whisk and for the mixture to be pale and doubled in volume. This step takes patience, but trust me, it makes all the difference for a light sponge.

Gently fold in your dry ingredients in thirds, taking care not to deflate the air you’ve so carefully incorporated. Finally, add the vanilla and fold until combined. Spread the batter evenly to the edges and pop it in the oven for 10 to 12 minutes. When done, it should spring back when gently pressed.

Step 2: Rolling While Warm

This is where the magic happens. Immediately after baking, run a knife around the edges of the pan, then slide the cake out with the parchment onto your sugar-dusted towel. Carefully peel off the parchment. Starting at the short end, roll the cake and towel into a tight log while it’s still warm—that helps avoid cracks later. Let it cool completely rolled up on a rack.

Step 3: Syrup and Silky Filling

Mix raspberry preserves with a couple of tablespoons of water until you get a syrupy consistency. This sweet syrup keeps the cake moist and intensifies the raspberry flavor. For the filling, whip chilled heavy cream with sugar until stiff peaks form, then fold it into a mixture of mascarpone and vanilla. Finally, fold in coarsely mashed half of your fresh raspberries for that perfect burst of fruitiness.

Step 4: Assemble and Chill

Gently unroll your cooled cake—some cracking is totally normal, so don’t worry. Spread the raspberry syrup evenly across the surface, then layer on your luscious filling all the way to the edges. Roll it back up carefully but snugly for those beautiful spirals inside. Wrap it in plastic and chill for at least an hour to set before slicing.

Top Tip

I’ve learned over numerous rolls that patience and gentle folding are everything with this recipe. Rushing the mixing or rolling can lead to a cracked cake or flat filling, so take it slow and trust the process.

Egg Whipping Matter: Make sure your eggs are at room temperature; they’ll whip higher and give your sponge more lift.
Folding Technique: Use a silicone spatula and fold gently but thoroughly to preserve the air bubbles.
Rolling While Warm: Don’t wait for the cake to cool before rolling—doing this while still warm prevents cracks during the final roll.
Chill Time: Let your roll chill in the fridge before slicing to get clean, neat cuts.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry Swiss roll - Serving Suggestion

Garnishes

I like to keep it simple but elegant: a light dusting of confectioners’ sugar and a scattering of fresh raspberries right on top. Occasionally, I’ll add a few mint leaves or a drizzle of melted dark chocolate for extra wow factor—perfect for entertaining.

Side Dishes

This cake shines on its own, but if you’re feeling fancy, serve it alongside a scoop of vanilla bean ice cream or a small bowl of macerated berries. A hot cup of tea or coffee rounds out the experience beautifully.

Creative Ways to Present

For birthdays or special occasions, I sometimes slice the roll, stand the pieces upright on a platter, and decorate each with a dollop of whipped cream and a fresh raspberry. It looks delightful and makes it easy for guests to grab a slice without messing up the whole cake.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to keep this cake fresh is to wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. The filling stays creamy without drying out, and the sponge retains its softness.

Freezing

Freezing a fully assembled roll is tricky because the texture of the filling changes after thawing. Instead, I usually freeze the sponge separately, well wrapped, for up to a month. When ready, thaw it, add your filling fresh, and roll it up for the best results.

Reheating

Since it’s a chilled dessert, I don’t recommend reheating. Just take it out of the fridge about 15 minutes before slicing to soften the cream slightly—it makes cutting cleaner and brings out the flavors better.

Frequently Asked Questions:

Can I use frozen raspberries for the filling?

Yes! You can use frozen raspberries, but be sure to thaw and drain them well to prevent excess moisture from thinning out your filling.

How do I avoid cracks when rolling the cake?

The key is to roll the cake while it’s still warm, using a sugar-dusted towel, and rolling it tightly but gently. Also, don’t wait for the cake to cool before rolling up the first time; that helps reduce cracking.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s good for cakes. Make sure it’s a 1:1 replacement and that your blend includes xanthan gum or a similar binder.

How far ahead can I make the cake?

You can bake the sponge up to 24 hours ahead and store it wrapped at room temperature. Assemble the cake once you’re ready to serve and refrigerate any leftovers for up to 3 days.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe is one of those delightful desserts that feel fancy but are genuinely doable at home. It holds a special place on my dessert table because it brings smiles every time—with its tender cake, fresh raspberry filling, and simple elegance. Trust me, once you try making this, you’ll want to add it to your regular baking rotation. Give it a go; I can’t wait for you to taste that fresh berry goodness wrapped in soft cake as much as I do!