Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 52 min
Cuisine: French-inspired
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 that’s rolled up with fresh, tangy raspberries and creamy filling. This Raspberry Swiss Roll Cake Recipe brings that perfect balance of sweet and tart right to your kitchen, making it an unforgettable treat that’s just waiting to become your new favorite dessert.

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 isn’t just another dessert—it’s a celebration wrapped in a sponge. I love how vibrant it looks with those fresh raspberries and the creamy mascarpone filling—it’s as delicious as it is pretty. Plus, it’s surprisingly straightforward to make once you know a few tricks.

Light and airy sponge: The cake is fluffy and tender, so it rolls easily without cracking (most of the time!).
Fresh raspberry flavor: The natural tartness of the berries brightens every bite and balances the sweet cream.
Creamy, luscious filling: Mascarpone mixed with whipped cream gives a rich but light texture that’s irresistible.
Make-ahead friendly: You can prep the cake earlier in the day or even the day before, making entertaining stress-free.

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 for this Raspberry Swiss Roll Cake Recipe come together to create that perfect balance of texture and flavor. Each element plays a role, from the sponge's delicate crumb to the creamy filling and fruity filling. I always tell people to use the best fresh raspberries they can find—it truly makes a difference!

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 with this keeps the cake from sticking and adds a hint of sweetness outside.
All-purpose flour: Provides structure without weighing down the sponge—it’s the backbone of the cake.
Baking powder, aluminum-free: Helps the cake rise gently for that airy texture we want.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Large eggs: Room temperature eggs whip into a foam that gives us the sponge's lightness.
Granulated sugar: Sweetens the sponge and helps with volume when beating eggs.
Pure vanilla extract: Adds warmth and depth to the cake and filling.
Raspberry preserves: Mixed with water, it’s a syrup that adds juicy raspberry flavor and moistens the cake before filling.
Heavy cream: Whipped to soft peaks, it makes the filling light and airy.
Mascarpone cheese: Gives the filling a smooth, creamy tang that's richer than regular cream cheese.
Fresh raspberries: Half are mashed into the filling for bursts of flavor, the rest decorate the top.

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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

One thing I adore about this Raspberry Swiss Roll Cake Recipe is how adaptable it is. I’ve tried adding different jams or swapping fresh berries seasonally, but raspberry is my go-to because of that perfect tartness vs. sweetness balance. You should definitely play with it and make it your own.

Variation: Sometimes I swap out half of the raspberries for strawberries—it adds a lovely twist while keeping that fresh berry appeal.
Dairy-free option: For friends with sensitivities, coconut cream can replace heavy cream and vegan cream cheese for mascarpone—experiment to find your favorite combo.
Less sweet: Cut down the sugar in the filling slightly if you prefer tart over sweet; mascarpone’s richness holds up nicely.
Chocolate touch: For a chocolate lover’s version, sprinkle some cocoa powder in the sponge or swirl melted dark chocolate in the filling.

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

Step 1: Whip the Eggs to Perfection

Start by combining your room-temperature eggs and sugar in a mixer. Beat them on high speed for about 7-8 minutes until the mixture is pale yellow and forms a ribbon when the whisk is lifted. This step is crucial—it creates the airy base that makes your cake so light. I usually check this visually rather than by time to make sure I don’t over or underbeat it.

Step 2: Gently Fold in the Dry Ingredients

Mix your flour, baking powder, and salt separately. Then, folding in thirds, gently incorporate them into your egg mixture with a spatula. The key here is patience—fold just enough to combine. You want to keep as much air as possible, so be gentle but thorough, scraping the bowl bottom to catch any flour hiding there.

Step 3: Bake and Roll While Warm

Spread the batter evenly in your parchment-lined tray and bake at 375°F for about 10-12 minutes. As soon as it’s out, loosen the edges with a knife and flip the cake onto a sugared towel—this prevents sticking. Rolling the cake up warm (with the towel) trains it to bend without cracking. Trust me, waiting for it to cool before rolling makes cracks worse!

Step 4: Prepare the Raspberry Syrup and Filling

While the cake cools, mix the raspberry preserves with water until syrupy, then whip your cream with sugar until stiff peaks form. Fold that cream into mascarpone blended with vanilla, then gently fold in half the raspberries—mashing them slightly for those little bursts of flavor throughout the filling.

Step 5: Assemble and Chill

Unroll the cooled cake carefully (expect a few cracks—it’s normal), brush the raspberry syrup generously, then spread on the filling evenly. Roll it back up tightly and refrigerate for at least an hour. Chilling helps everything set so your slices come out clean and gorgeous. Before serving, I love dusting it with confectioners’ sugar and scattering the remaining fresh raspberries on top.

Top Tip

From my experience making this Raspberry Swiss Roll Cake Recipe, the biggest game-changer is in the rolling technique and timing. You want to roll while warm and use a sugar-dusted towel to prevent sticking. Here’s what I’ve learned:

Warm Roll: Always roll the sponge when it’s warm—any later and it’s likely to crack painfully.
Dusting the Towel: Generously dust your towel with confectioners’ sugar to create a slippery surface for the cake to unroll and roll back up without tearing.
Folding Flour Gently: Always fold the flour mixture gently to keep the batter airy—this ensures a fluffy sponge that rolls easily.
Chilling Helps: Don't skip chilling after assembling—this firms the filling and makes slicing neat and clean every time.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry swiss roll - Serving Suggestion

Garnishes

I typically keep it simple to showcase the cake’s colors and textures. A light dusting of powdered sugar on top adds delicate sweetness and a snowy look. Then I place fresh raspberries in a casual cluster or spread them around the platter. Sometimes, I add a few mint leaves for a pop of green and fresh aroma—it always feels festive and inviting.

Side Dishes

Pair the raspberry roll with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side. For an elegant afternoon tea, it’s lovely alongside a pot of Earl Grey or chamomile, where the tea’s floral notes complement the tangy sweetness perfectly.

Creative Ways to Present

For birthdays or special occasions, I’ve sometimes layered thin slices of the Swiss roll in a trifle glass, alternating with extra whipped cream and fresh berries for a show-stopping dessert parfait. Another time, I drizzled a warm chocolate ganache over the top, turning it into an irresistible celebration cake with a rich twist.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake keeps beautifully covered in plastic wrap in the fridge for up to three days. I’ve found the flavors actually meld better with a few hours of rest, making leftovers taste even more delicious. Just make sure it’s tightly wrapped so it doesn’t absorb any fridge odors.

Freezing

I’ve frozen this Swiss roll a couple of times when needing to prep in advance—wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. When thawed overnight in the fridge, it retains texture surprisingly well, though I recommend eating it within a month for best flavor.

Reheating

This dessert is best served chilled, so I don’t recommend reheating. However, if you prefer, bring it to room temperature before slicing—it helps the filling soften slightly for easier cutting without losing that creamy texture.

Frequently Asked Questions:

What if my cake cracks when rolling?

A slight cracking is normal and expected with Swiss rolls due to the cake’s thin nature. Rolling the cake when it’s warm helps it bend gently without breaking. If cracks happen, don’t worry—they add rustic charm and the filling hides most imperfections.

Can I use frozen raspberries for this recipe?

Fresh raspberries are best for texture and flavor, but if you only have frozen, thaw and drain them thoroughly first to avoid extra moisture that can make the filling watery. Mashing frozen raspberries might also change the texture slightly.

How do I prevent the cake from sticking to the pan?

Using parchment paper is key for preventing sticking, but also avoid greasing the pan. Dusting your towel with confectioners’ sugar ensures the cake doesn’t stick when you flip it out after baking. Handling it carefully while warm helps prevent tearing as well.

Can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free baking mix that measures cup-for-cup. Just be sure it contains xanthan gum or another binder for structure. Expect a slightly different texture, but the cake will still be delicious.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe holds a special place in my heart—not just because of how stunning it looks, but because it’s a dessert that brings people together. The smell of fresh raspberries and vanilla fills the kitchen, and every slice delivers that perfect, melt-in-your-mouth experience. I hope you’ll enjoy making it as much as I do, and that it becomes your go-to celebration cake or sweet weekend treat. Happy baking, friend!