Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 52 min
Cuisine: French
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 something truly magical about a light, fluffy cake rolled with creamy raspberry filling, isn’t there? This Raspberry Swiss Roll Cake Recipe is one of those desserts that feels fancy yet is surprisingly easy to make at home. Trust me, once you try it, you’ll want to make it again and again.

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 is one of my go-to desserts when I want something impressive but not intimidating. It’s light as air, not too sweet, and bursting with the fresh tang of raspberries — perfect for sharing with family or surprising guests.

Delightfully Light Sponge: The airy cake base is soft and tender, making each bite melt in your mouth without feeling heavy.
Fresh Raspberry Flavor: Using real raspberries and a simple syrup keeps the fruit flavor bright and natural.
Easy to Customize: You can tweak the filling or swirl in other fruits or extracts to suit your taste or the season.
Show-Stopping Presentation: It looks like you spent hours baking, but you’ll have plenty of time to enjoy with loved ones instead.

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

Each ingredient in this Raspberry Swiss Roll Cake Recipe plays a key role in getting that perfect texture and flavor. I recommend using the freshest raspberries you can find and high-quality mascarpone for that silky filling.

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: Great for dusting and keeps the cake from sticking when rolling it up.
All-purpose flour: Provides structure without making the cake dense.
Baking powder: Helps the sponge rise just enough for a tender crumb.
Fine sea salt: Balances the sweetness and enhances all the flavors.
Large eggs: The eggs are the base for this airy sponge; room temperature helps them whip better.
Granulated sugar: Sweetens the cake and the filling without overpowering.
Pure vanilla extract: Adds warmth and depth to both cake and filling.
Raspberry preserves: Makes a quick syrup that soaks into the sponge and intensifies raspberry notes.
Heavy cream: Whipped to soft peaks to create a light, fluffy filling.
Mascarpone cheese: Gives richness and a silky texture to the filling.
Fresh raspberries: Split between a mashed mix in the filling and whole berries for garnish 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 experimenting with this Raspberry Swiss Roll Cake Recipe to suit whatever mood I'm in. Sometimes I swap mascarpone for cream cheese for a tangier twist or mix in a few mint leaves for freshness.

Variation: Once, I added lemon zest to the cake batter, which gave a subtle citrus brightness that paired beautifully with the raspberry filling.
Dietary Swap: You can try a coconut cream-based filling to make it dairy-free, though the texture will be a bit different.
Seasonal Twist: Raspberries aren’t always in season, so I’ve swapped strawberries or mixed berries with great success.

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

Step 1: Prep Like a Pro

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper — don’t skip this or grease the pan, as it makes a difference in how the cake rises and bakes evenly. Have a clean towel dusted well with confectioners’ sugar ready — this is where you’ll roll the cake later, so the sugar prevents it from sticking.

Step 2: Whip Those Eggs Perfectly

In a stand mixer or with a hand mixer, beat your room temperature eggs and granulated sugar on high speed until the mixture triples in volume and leaves ribbons when you lift the whisk — this takes about 7 to 8 minutes. This step is crucial for a sponge that’s both light and flexible.

Step 3: Gently Fold and Bake

Whisk your dry ingredients together, then carefully fold them into the egg mixture in thirds, folding just enough to combine—be gentle to keep all the air you just whipped in. Add the vanilla, spread evenly in the pan, then bake for 10 to 12 minutes until golden and springy to the touch.

Step 4: The Art of Rolling

Right out of the oven, loosen the edges with a knife and invert the cake onto your sugared towel, peeling off the parchment. While still hot, roll the cake with the towel from the short edge—not too tight but snug—to shape it. This “train” shaping stops cracks later when you add filling.

Step 5: Make the Syrup and Filling

Mix raspberry preserves with a little water to make a spreadable syrup. For the filling, whip heavy cream and sugar until stiff, then fold into mascarpone and vanilla. Fold in some mashed raspberries gently. This combo brings creamy tang with bursts of fresh raspberry.

Step 6: Assemble and Chill

Unroll the cooled cake gently and brush it with syrup for moisture. Spread the filling evenly, then roll it back without pressing too hard. Chop off the ends if you want a cleaner look. Refrigerate for at least an hour so the filling sets and slicing becomes easier.

Top Tip

Over the years, I’ve learned a few tricks that really help when making this Raspberry Swiss Roll Cake Recipe. These tips saved me from common pitfalls and made the whole process less nerve-wracking.

Don’t Rush the Egg Whipping: Taking the time to beat the eggs until ribbons form is key for a light sponge—less volume means a denser cake that’s harder to roll.
Roll While Warm: Rolling the sponge right after baking prevents cracking later when you add the filling—don’t skip this step.
Use a Sugared Towel: Dusting the towel generously with confectioners’ sugar stops the cake from sticking and tearing as you roll it back up.
Chill for Clean Slices: Refrigerate the assembled roll before serving—it makes slicing neater and the cake easier to handle.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry Swiss roll - Serving Suggestion

Garnishes

I love finishing this cake with a light dusting of confectioners’ sugar and a handful of fresh raspberries scattered on top and around the plate. It adds an elegant, fresh look and bursts of juicy brightness every bite.

Side Dishes

Pair this Swiss roll with a cup of Earl Grey or refreshing mint tea to balance the richness. If you want to get creative, serve with a small scoop of vanilla bean ice cream or a dollop of crème fraîche.

Creative Ways to Present

For parties, I’ve trimmed each slice and topped them with a mint sprig and a fresh raspberry, plating on pretty dessert plates with a drizzle of raspberry coulis. It turns this simple cake into a showstopper centerpiece effortlessly.

Make Ahead and Storage

Storing Leftovers

I usually keep the assembled roll wrapped tightly in plastic wrap in the fridge. It stays beautifully fresh for up to 3 days, and the flavors actually deepen overnight.

Freezing

If you want to freeze it, wrap the whole cake tightly in plastic wrap then in foil. Thaw in the fridge overnight before slicing. While the texture softens a bit, it still makes a wonderful, last-minute dessert.

Reheating

I don’t recommend reheating the raspberry roll because the cream filling is best served chilled. But letting slices sit at room temperature for 10-15 minutes before serving really brings out the flavors and softens the texture.

Frequently Asked Questions:

Can I make the sponge cake in advance?

Yes! You can bake the sponge cake up to 24 hours ahead, keeping it wrapped at room temperature. Just re-moisten with syrup and add the filling right before assembling your roll.

What if my cake cracks when rolling?

A few small cracks are totally normal. Rolling the cake while it’s still warm, with the sugared towel, helps prevent big tears. If cracks appear, the filling will cover them once rolled up.

Can I substitute mascarpone?

Mascarpone gives a rich, creamy texture, but you can substitute cream cheese for a tangier filling or a combination of cream cheese and whipped cream if that’s what you have on hand.

How do I keep the raspberries from making the filling watery?

Mashing only half of your raspberries into the filling helps avoid excess liquid. Fresh, firm raspberries also reduce moisture. Chill the filling before spreading to keep it stable.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe feels like a little celebration each time I make it. It’s approachable but yields a stunning, delicious dessert that makes me proud to serve. I hope you enjoy the process as much as the final sweet reward — go ahead, bake it for your next gathering or a cozy weekend treat. You’ll be thrilled with how effortlessly impressive it turns out.