Dessert

Raspberry Cream Roll Recipe

ByAiden Wells December 14, 2025December 14, 2025

Introduction

This Raspberry Cream Roll is a light and airy sponge cake filled with luscious raspberry jam and a creamy mascarpone whipped filling. It’s a wonderful dessert perfect for special occasions or a sweet treat any day.

A single slice of light yellow cake roll dusted with powdered sugar features two visible layers: a soft sponge cake outer layer and a creamy white filling swirled inside. On top, a small pile of fresh red raspberries, halved red strawberries, and plump blue blueberries adds bright color and texture. The slice rests on a white square plate with a metal fork beside it. Around the plate, scattered raspberries and blueberries sit on a soft pink cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup sugar
1/3 cup water
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar, as needed
1/4 cup seedless raspberry jam
1 tbsp Chambord (optional)
3/4 cup whipping cream
1/4 cup powdered sugar
4 ounces mascarpone
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 375°F and line a 10″x15″x1″ baking tray with parchment paper. Spray the sides with non-stick spray.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: Beat the eggs until thick and fluffy, about 3-5 minutes. Gradually add the sugar and continue beating until well combined. Then, at low speed, beat in the water and vanilla extract until fully incorporated.
Step 4: Add the flour mixture to the wet ingredients and beat gently until the batter is smooth and combined. Pour the batter into your prepared pan and spread it evenly using an offset spatula. Tap the pan lightly on the counter to release any large air bubbles.
Step 5: Bake in the preheated oven for 15-16 minutes, until the center is set and the cake turns golden.
Step 6: Remove the cake from the oven. Using a sharp knife, loosen the edges of the cake from the pan. While the cake is still warm (not hot), dust the top generously with sifted powdered sugar. Carefully invert the cake onto a clean kitchen towel and peel away the parchment at a sharp angle. Trim the edges evenly.
Step 7: Starting at the short end, roll the cake up tightly in the towel. Let it cool completely before adding the filling.
Step 8: While the cake cools, whisk the raspberry jam until smooth and stir in Chambord if using.
Step 9: Beat the whipping cream and powdered sugar together until soft peaks form. Add mascarpone and vanilla extract, then continue beating until stiff peaks develop.
Step 10: Carefully unroll the cooled cake and spread the raspberry jam evenly over the surface. Dollop the mascarpone cream filling on top and spread it evenly.
Step 11: Roll the cake back up gently but firmly, avoiding squishing out the filling. Trim the ends and dust the entire roll with sifted powdered sugar.
Step 12: Transfer the roll to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries or cover and refrigerate if serving later.

Tips & Variations

For a boozy twist, Chambord adds a lovely raspberry liqueur flavor, but you can omit it for a kid-friendly version.
Ensure the cake is warm (not hot) when rolling initially to prevent cracks.
Use an offset spatula for smooth batter spreading and even filling distribution.
Try substituting raspberry jam with strawberry or apricot preserves for variety.

Storage

Store the cake roll tightly wrapped in plastic wrap in the refrigerator for up to 2 days. When ready to serve, dust with powdered sugar and slice. Leftovers can be reheated slightly to soften, but it’s best enjoyed chilled.

How to Serve

A light yellow Swiss roll cake slice is placed on a white square plate, dusted lightly with powdered sugar. The cake has two visible layers: a soft sponge cake rolled around a white cream filling and a thin layer of red jam visible inside. On top of the cream, fresh mixed berries—blueberries, raspberries, and sliced strawberries—are arranged neatly, with a few berries scattered around the plate. A silver fork rests beside the cake slice. In the background, a whole Swiss roll dusted with powdered sugar lies on a light blue plate, placed on a soft pink cloth on a white marbled surface, with some strawberries and blueberries scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake base ahead and keep it wrapped at room temperature for a day. It’s best to assemble the filling and roll it just before serving to keep the texture fresh.

What if I don’t have mascarpone?

You can substitute mascarpone with softened cream cheese for a slightly tangier flavor, or use extra whipping cream with a touch of powdered sugar for a lighter filling.