Introduction

This Raspberry Chocolate Roll Cake is a delightful combination of rich chocolate sponge, fresh raspberry filling, and smooth whipped cream. It’s an elegant dessert that’s surprisingly easy to make at home and perfect for special occasions or any time you want to impress with a homemade treat.

Raspberry Chocolate Roll Cake Recipe - Recipe Image

Ingredients

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 tbsp water
1 tbsp fresh lemon juice
3 cups (336g) raspberries
3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch-processed cocoa powder
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup (56g) butter, melted
1 tsp vanilla extract
1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
3 tbsp (22g) natural unsweetened cocoa powder
3/4 tsp vanilla extract
6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream
Chocolate whipped cream, optional
Raspberries, optional

Instructions

Step 1: Make the raspberry filling by whisking sugar and cornstarch in a medium saucepan until smooth. Add water and lemon juice, then heat over medium until sugar melts.
Step 2: Add raspberries, stirring to coat; cook until berries soften and juices thicken, about 3-4 minutes. Mash berries slightly with a spatula, then remove from heat and refrigerate until cool. Optionally, strain seeds now.
Step 3: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper, leaving an inch overhang for easy lifting.
Step 4: Whisk flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl and set aside.
Step 5: In a large bowl, whisk egg yolks and granulated sugar until well combined. Add sour cream, melted butter, and vanilla extract, whisking to combine.
Step 6: Gently whisk in dry ingredients until combined and set aside.
Step 7: In a separate bowl, beat egg whites on high speed until stiff peaks form.
Step 8: Fold one-third of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites until fully combined.
Step 9: Spread batter evenly in the prepared pan and bake 10-12 minutes until the cake springs back when touched and a toothpick comes out clean.
Step 10: Remove cake from oven; lift using parchment paper and place on countertop. While hot, carefully roll the cake from the shorter side using the parchment paper to prevent cracking. Unroll and reroll a few times as it cools to maintain elasticity for about 1–1½ hours.
Step 11: Prepare the whipped cream filling by whipping heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed until stiff peaks form.
Step 12: Unroll the cooled cake carefully. Spread the raspberry filling evenly on the cake, leaving about ½ inch on long edges and 1 to 2 inches on short edges.
Step 13: Pipe the chocolate whipped cream over the raspberry filling to create an even layer, then gently spread if needed.
Step 14: Roll the cake back up without parchment paper. Clean any filling squeezed out from the edges with a spatula.
Step 15: Wrap the roll tightly in plastic wrap with the seam side down and refrigerate at least one hour or overnight to firm up.
Step 16: Make the chocolate ganache by placing the chopped chocolate in a bowl. Heat cream until just boiling, pour over chocolate, and let sit a few minutes before stirring until smooth.
Step 17: Chill ganache until firm. Before serving, warm ganache gently in short intervals until spreadable but not melted.
Step 18: Remove cake from fridge and unwrap. Spread ganache evenly over the cake roll. Decorate with chocolate whipped cream and fresh raspberries if desired.
Step 19: Serve immediately, or refrigerate 1-2 hours for ganache to firm up before slicing and serving.

Tips & Variations

To remove raspberry seeds from the filling, strain the mixture after cooking.
Using parchment paper with a high overhang makes rolling and unrolling the cake easier.
For a more intense chocolate flavor, try adding a teaspoon of espresso powder to the batter.
If you don’t have a piping bag, use a Ziplock bag with a small corner snipped off for piping the whipped cream layer.
The cake roll can be prepared a day ahead and refrigerated overnight for convenience and richer flavor.
Use fresh or frozen raspberries interchangeably for the filling, adjusting cooking time as needed.

Storage

Store the assembled cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If unassembled, the raspberry filling can be kept refrigerated for 2-3 days. Reheat the ganache gently before spreading if it thickens too much. Let the cake come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry filling ahead of time?

Yes, you can make the filling 2-3 days in advance and keep it refrigerated. Make sure it is completely cool before spreading it on the cake.

How do I prevent the cake roll from cracking?

Rolling the cake while it’s still warm using the parchment paper helps set its shape. Also, unrolling and rerolling the cake a few times as it cools keeps it elastic and reduces cracking when you fill and roll it again.

Raspberry Chocolate Roll Cake Recipe

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★★★★★

4.8 from 108 reviews

This Raspberry Chocolate Roll Cake is a decadent and elegant dessert featuring a tender chocolate sponge cake rolled with a luscious raspberry filling and rich chocolate whipped cream. Finished with smooth chocolate ganache and optional fresh raspberries, this cake combines tartness and sweetness for a delightful treat perfect for special occasions or a fancy dessert at home.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes (includes cooling and chilling times)
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Raspberry Filling

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 tbsp water
1 tbsp fresh lemon juice
3 cups (336g) raspberries

Chocolate Cake

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch-processed cocoa powder
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup (56g) butter, melted
1 tsp vanilla extract

Chocolate Whipped Cream Filling

1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
3 tbsp (22g) natural unsweetened cocoa powder
3/4 tsp vanilla extract

Chocolate Ganache

6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream

Optional Garnishes

Chocolate whipped cream
Raspberries

Instructions

Make the raspberry filling: In a medium saucepan, whisk together sugar and cornstarch until smooth. Add water and fresh lemon juice, heating over medium until sugar melts. Stir in raspberries and cook until softened and thickened, mashing berries slightly. Remove from heat and refrigerate until cool and thickened, optionally straining seeds.
Prepare the cake pan and dry ingredients: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, letting edges extend above the pan for easy removal. In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt.
Make the cake batter: In a large bowl, whisk egg yolks and granulated sugar until combined. Add sour cream, melted butter, and vanilla extract, mixing well. Add dry ingredients and whisk gently to combine. In a separate large bowl, beat egg whites on high until stiff peaks form. Fold 1/3 of egg whites into the batter to loosen, then carefully fold in remaining whites until well combined.
Bake the cake: Spread batter evenly onto prepared pan and bake 10-12 minutes, until the cake springs back when touched and a toothpick inserted comes out clean.
Roll the cake while warm: Immediately lift cake out using parchment paper. Starting at the short edge, roll the cake gently in the parchment to cool. To prevent cracking, unroll and re-roll the cake several times over about 1-1.5 hours as it cools, maintaining elasticity.
Make the chocolate whipped cream filling: Whip cold heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
Assemble the roll: Carefully unroll cooled cake, helping release from parchment if needed. Spread raspberry filling evenly, leaving about ½ inch border on long sides and 1-2 inches on short sides. Pipe chocolate whipped cream on top of raspberry layer and gently smooth. Roll the cake back up without the parchment, trimming any filling squeezed out. Wrap in plastic wrap seam side down and refrigerate at least 1 hour or overnight.
Prepare the chocolate ganache: Place chopped semi-sweet chocolate in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit for a few minutes, then stir until smooth. Chill until firm. When ready to use, gently warm ganache to spreadable consistency without fully melting.
Decorate and serve: Remove chilled cake from fridge and unwrap. Spread chocolate ganache over roll, then garnish with additional chocolate whipped cream and fresh raspberries if desired. Serve immediately or refrigerate 1-2 hours for ganache to firm up before slicing.

Notes

You can strain the raspberry filling after cooking to remove seeds if preferred.
This cake can be assembled 1-2 days ahead and refrigerated, keeping it fresh and flavors melded.
If you don’t have a piping bag, use a Ziplock bag with a corner snipped to pipe the whipped cream.
Rolling and unrolling the cake multiple times as it cools helps prevent cracks and maintains flexibility.
Serve the cake at room temperature for best texture, or chilled if preferred.

Keywords: chocolate roll cake, raspberry filling, chocolate whipped cream, chocolate sponge cake, chocolate ganache, dessert roll, holiday cake