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 rolling a soft, airy cake around a luscious raspberry cream filling. This Raspberry Swiss Roll Cake Recipe is a delightful mix of tangy fruit and silky mascarpone, wrapped in a tender sponge that’s just begging to be sliced and shared.

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

Honestly, the Raspberry Swiss Roll Cake Recipe has become one of my go-to showstoppers at gatherings. It looks elegant but is surprisingly approachable, and the balance of sweet and tart is just spot-on every time.

Light and Fluffy Sponge: This cake’s sponge is brilliantly airy yet sturdy enough to roll without cracking all over the place.
Rich Raspberry Mascarpone Filling: The creamy filling is perfectly balanced with fresh raspberries, offering both indulgence and a refreshing zing.
Impressive but Simple: You’ll wow your guests with minimal fuss—no fancy techniques needed.
Make-Ahead Friendly: You can prep parts in advance, which is a lifesaver when you’re juggling a busy schedule.

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

The ingredients in this Raspberry Swiss Roll Cake Recipe are simple and well-chosen to give you that perfect sponge and creamy filling combo. Here’s why each one is important and a few tips to get the best results.

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: This is perfect for dusting and adds just the right delicate sweetness without weighing the cake down.
All-Purpose Flour: Provides structure; be sure to sift it with the baking powder for even mixing and a light texture.
Baking Powder: Look for aluminum-free to avoid any bitter aftertaste; this is what helps the sponge rise beautifully.
Fine Sea Salt: It’s the small pinch that balances all the sweetness and enhances flavor.
Large Eggs (room temperature): Eggs are the backbone of the sponge; bring them to room temperature for better volume when whipping.
Granulated Sugar: Sweetens and stabilizes the whipped eggs for that billowy texture.
Pure Vanilla Extract: Adds warmth and depth to the cake and filling.
Raspberry Preserves: The syrup uses preserves for vibrant flavor; adding a bit of water thins it out so it soaks perfectly.
Heavy Cream: Chilled for easier whipping and to create a light, fluffy filling.
Mascarpone Cheese: It’s silky and rich, making the filling irresistibly smooth—don’t substitute unless you want a different texture.
Fresh Raspberries: Essential for that fresh burst of tartness and a pretty presentation.

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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! While the classic version is hard to beat, it’s fun to tweak elements to match the season or my mood—plus, it’s totally forgiving.

Variation: Sometimes I swap half the raspberries in the filling with blackberries for a deeper berry flavor—and it’s deliciously fresh and slightly less tart.
Dietary Swap: For a lighter option, try using Greek yogurt in place of mascarpone, though the texture will be a bit less silky but still tasty.
Seasonal Twist: Around holidays, I add a hint of lemon zest in the sponge batter to brighten everything up.
Difficulty Level: If you’re nervous about rolling, chill the sponge a bit longer before unrolling—it firms up and is less likely to tear.

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

Step 1: Whip Up the Dreamy Sponge

Start by preheating your oven to 375°F and getting your baking sheet ready with parchment paper—no grease, trust me, it affects the cake’s rise. Whisk your dry ingredients together to keep things airy and mixed. Then beat the eggs and sugar on high speed for about 7 to 8 minutes. You want to see that ribbon stage—the batter should fall off the whisk in thick folds and have doubled. Gentle folding is key here; folding in the flour in thirds makes sure you keep all that precious air inside. Pour and spread the batter evenly into the pan and get baking—it only needs about 10 to 12 minutes until golden and springy to the touch.

Step 2: Roll While Warm For Perfect Shape

This part feels like magic. As soon as the cake comes out of the oven, loosen its edges with a knife and carefully transfer it, parchment and all, onto a sugar-dusted towel. Flip it over, peel off the parchment, and roll the cake up with the towel while it’s still hot—that sets the shape and prevents cracking later. Then let it cool completely rolled up on a rack. I always get a little thrill watching it come together here!

Step 3: Make the Raspberry Syrup and Creamy Filling

Mix up the syrup by thinning raspberry preserves with a bit of water; this helps the cake soak in fantastic flavor. Whip your cold heavy cream and sugar to stiff peaks—don’t rush it, or you risk overwhipping! Fold in mascarpone and vanilla gently, then carefully fold in the lightly mashed raspberries. This filling is the heart of the cake—rich, smooth, with that burst of fresh fruit.

Step 4: Fill, Roll, Chill, and Serve

Once your cake is cool, unroll it gently (it’s okay if it cracks a bit, those cracks fill with filling and look rustic). Brush on the syrup, spread the berry cream filling evenly, and roll it back up snugly. Trim the ends if you want just a neat presentation, cover with plastic wrap, and chill for at least 1 hour—this helps everything set and makes slicing easier. Just before serving, a dusting of confectioners’ sugar and a scattering of fresh raspberries finishes it perfectly.

Top Tip

From making this Raspberry Swiss Roll Cake Recipe multiple times, I’ve learned a few tricks that make the process smoother and the results more impressive—especially if this is your first time rolling a cake like this.

Ribbon Stage Patience: Whipping your eggs and sugar for a full 7-8 minutes is what creates that perfect, springy texture, so don’t rush this step.
Folding Gently: Use a light hand folding in the flour—overmixing knocks out the air and leads to a dense cake.
Rolling Hot: Rolling the cake while it’s warm is crucial and can’t be skipped. It’s the difference between a cracked mess and a beautifully shaped roll.
Chill Before Slicing: Patience here! Letting the cake chill lets the filling firm up so when you cut, your slices are clean and luscious.

How to Serve Raspberry Swiss Roll Cake Recipe

Raspberry Swiss Roll - Serving Suggestion

Garnishes

I like to keep it simple but elegant: a dusting of confectioners’ sugar across the top and lots of fresh raspberries artfully scattered around the platter. Sometimes a few small mint leaves add that extra pop of color and freshness—plus, they pair wonderfully with raspberry.

Side Dishes

This cake pairs beautifully with a light, floral tea like jasmine or a mild white tea to complement the raspberry’s brightness. If you want to keep things extra festive, a scoop of vanilla bean ice cream or a dollop of lemon curd on the side hits all the right notes too.

Creative Ways to Present

For birthdays or special gatherings, I’ve rolled this cake with a thin layer of edible rose petals pressed into the filling—looks stunning and feels fancy without fuss. Another fun idea is slicing into rounds and stacking two rolls tall with extra cream and berries between, turning it into a rustic layered dessert.

Make Ahead and Storage

Storing Leftovers

I often make the sponge cake base the day before and keep it wrapped tightly at room temperature—it holds perfectly. After assembling the roll, I keep the cake well-wrapped in the fridge; it stays fresh for up to three days and actually tastes better after a day.

Freezing

Freezing the assembled roll works if you wrap it tightly in plastic wrap and then foil. When I’ve done this, I thaw it in the fridge overnight to keep the filling creamy and the sponge moist. It’s not quite as perfect as fresh, but still delicious and convenient.

Reheating

I don’t usually reheat this cake—it's best served chilled—but if you want to take the chill off, just let slices sit at room temp for 15-20 minutes before serving. The flavors open up and the texture softens beautifully.

Frequently Asked Questions:

Can I use frozen raspberries in the Raspberry Swiss Roll Cake Recipe?

You can, but I recommend thawing them and draining any excess liquid before folding into the filling to avoid soggy texture. Fresh berries give the best results and appearance, but frozen work in a pinch.

How do I prevent cracks when rolling the cake?

Rolling the cake while it’s still warm and using a sugar-dusted towel to help is key. Also, don’t overbake the sponge—take it out as soon as it springs back lightly to avoid dryness. If cracks form, don’t worry, the filling helps cover them up beautifully.

Can this Raspberry Swiss Roll Cake Recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Make sure the blend is suitable for cakes to maintain texture. The rest of the recipe stays the same.

What’s the best way to slice the cake for serving?

Use a sharp serrated knife and slice gently with a sawing motion. Chill the cake well beforehand so it’s firm, and clean your knife between slices for the neatest presentation. Slicing at about 1-inch thick pieces works perfectly.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe is one of those desserts that feels as special as it tastes. It’s approachable, rewarding, and always impresses everyone at the table. I find joy in how the fresh raspberry flavor paired with that creamy mascarpone filling makes every bite feel like a little celebration. You should definitely give this one a try—once you do, it’ll be a recipe you come back to again and again.