If you’re looking for a dessert that feels fancy but is surprisingly simple to make, this raspberry cake roll is exactly what you need. The light sponge cake, combined with a creamy raspberry filling, creates the perfect balance of texture and flavor.
It’s the kind of dish that looks professional but requires far less effort than you might think.
Why This Recipe Stands Out
This raspberry cake roll might look intricate, but it’s surprisingly beginner-friendly. The secret lies in rolling the sponge cake while it’s still warm, which prevents cracking and ensures a smooth, uniform roll.
The fresh raspberries add a bright and tangy contrast to the rich mascarpone filling, making each bite feel light and refreshing.
Unlike many complicated desserts, this recipe is straightforward and doesn’t require special equipment or advanced baking skills. You’ll be amazed at how quickly it comes together, and the end result is sure to wow your family and friends.
Plus, the ability to make it ahead of time means less stress on the day of serving.
Tips for Success
Even with an easy recipe like this, there are a few techniques to guarantee perfect results every time:
- Prepare your work area: Before you even start baking, set up a clean kitchen towel and dust it generously with confectioners’ sugar. This prevents the sponge cake from sticking and makes rolling much easier.
- Beat the eggs properly: The sponge cake relies on the air whipped into the eggs for its light and fluffy texture. Beat the eggs and sugar until the mixture is pale, thick, and triples in volume.
- Don’t overbake: Keep a close eye on the sponge cake while it’s in the oven. It should be golden and springy to the touch, but baking it for too long can make it dry and difficult to roll.
- Roll while warm: Once the cake comes out of the oven, flip it onto the prepared towel, and roll it up immediately. Rolling it warm helps it hold its shape and prevents cracking.
Ingredient Substitutions & Modifications
One of the best things about this recipe is how adaptable it is. Whether you’re working around dietary restrictions or looking for new flavors, there are plenty of ways to customize it:
- Gluten-free option: Use a gluten-free all-purpose flour blend in place of regular flour for a cake that everyone can enjoy.
- Dairy-free option: Replace mascarpone with a dairy-free cream cheese alternative and swap heavy cream for chilled coconut cream.
- Flavor twists: While raspberries are a classic choice, you can easily experiment with other fruits. Strawberries, blueberries, or even a mix of berries work beautifully. You can also add a splash of almond or lemon extract to the filling for an extra layer of flavor.
Make-Ahead Convenience
One of the standout features of this raspberry cake roll is that it can be made ahead of time. After assembling, simply wrap it tightly in plastic wrap and refrigerate it for up to a day.
This gives the flavors time to meld and makes slicing even easier. Just dust with confectioners’ sugar and garnish with fresh raspberries right before serving for a polished look.
Why You’ll Love This Recipe
This raspberry cake roll is a dessert that combines visual appeal with irresistible flavor. The light, fluffy sponge cake pairs perfectly with the creamy mascarpone filling and bursts of fresh raspberries.
It’s not overly sweet, making it a versatile treat that appeals to a wide range of tastes.
With its easy-to-follow steps and adaptable nature, it’s the kind of dish you’ll want to make again and again. It’s proof that stunning desserts don’t have to be complicated—just delicious!
Easy Raspberry Cake Roll Recipe
Equipment
- 13 × 18-inch rimmed baking sheet
- Parchment paper
- Stand or hand mixer with whisk attachment
- Silicone spatula
- Cooling rack
- Clean kitchen towel
Ingredients
For the Sponge Cake:
- ⅓ cup confectioners’ sugar
- ¾ cup all-purpose flour
- ½ teaspoon aluminum-free baking powder
- ¼ teaspoon fine sea salt
- 5 large eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Syrup:
- ½ cup raspberry preserves
- 2 tablespoons water or as needed
For the Raspberry Filling:
- 1 cup heavy cream chilled
- ½ cup granulated sugar
- 8 ounces mascarpone chilled
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries divided
- Confectioners’ sugar for dusting
Instructions
Make the Sponge Cake
- Preheat your oven to 375°F and prepare a 13 × 18-inch rimmed baking sheet by lining it with parchment paper. Do not grease the sheet. Dust a clean kitchen towel generously with confectioners’ sugar and keep it ready for later use.
- In a medium bowl, mix together the flour, baking powder, and salt until well combined.
- Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on high speed for 7–8 minutes. The mixture should thicken, turn pale, and form ribbons when lifted. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture, adding in small portions at a time. Use a spatula to incorporate without deflating the batter. Spread the batter evenly onto the prepared baking sheet, making sure it reaches the edges.
Bake the Cake
- Bake for 10–12 minutes, or until the cake is golden and springs back when lightly pressed. Remove from the oven and immediately run a knife along the edges of the pan to loosen the cake.
- While the cake is still warm, invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake tightly with the towel, forming a spiral. Place the rolled cake on a cooling rack to cool completely.
Prepare the Syrup
- In a small bowl, mix the raspberry preserves with water until it reaches a syrup-like consistency. Adjust with more water if necessary. Set aside.
Make the Raspberry Filling
- Using a mixer, whip the chilled heavy cream and granulated sugar on medium-high speed until stiff peaks form.
- In a separate bowl, stir the mascarpone and vanilla together until smooth. Gently fold the whipped cream into the mascarpone in three additions, being careful not to deflate the mixture.
- Mash half of the raspberries with a fork, and fold them into the mascarpone mixture. Leave the other half of the raspberries whole for assembly.
Assemble the Cake
- Once the cake has cooled to room temperature, carefully unroll it. Some cracks may form, but that’s normal. Brush the surface of the cake generously with the prepared raspberry syrup.
- Spread the mascarpone filling evenly over the cake, leaving a small border around the edges. Sprinkle the remaining whole raspberries over the filling.
- Gently roll the cake back up, this time without the towel, keeping the roll tight. Wrap the rolled cake in plastic wrap and refrigerate for 1–2 hours to set.
Serve
- Before serving, dust the top of the cake roll with confectioners’ sugar. Slice into even portions and serve chilled. Enjoy!
Notes
- This dessert is ideal for preparing a day in advance, as chilling enhances the flavor and makes slicing easier.
- Adjust the syrup with additional water if you prefer a thinner consistency.
- Use a sharp knife for clean, neat slices.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.