If you’ve ever been on the hunt for a dessert that’s both elegant and bursting with flavor, look no further than this Raspberry Chocolate Roll Cake Recipe. It combines the deep, rich taste of chocolate with the bright, tangy punch of fresh raspberries, all wrapped up in a moist, tender cake that’s rolled into a perfect log. Whether you’re baking for a special occasion or just want to treat yourself to something truly memorable, this cake roll delivers that delightful balance of textures and flavors that will have everyone asking for seconds. Get ready to impress your friends and family with a dessert that tastes as amazing as it looks!
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient plays a crucial role in creating the perfect Raspberry Chocolate Roll Cake Recipe. The balance of dry and wet ingredients ensures the cake is moist yet sturdy enough to roll, while the fresh raspberries bring that essential burst of fruity freshness.
- Sugar (6 tbsp / 78g): Adds sweetness to the raspberry filling, perfectly balancing the tartness.
- Cornstarch (1 1/2 tbsp): Helps thicken the raspberry filling to the perfect consistency.
- Water (1 tbsp): Combines with lemon juice to dissolve sugar and cornstarch smoothly.
- Fresh lemon juice (1 tbsp): Enhances the brightness of the raspberries in the filling.
- Raspberries (3 cups / 336g): The star of the filling, delivering juicy, vibrant flavor.
- All-purpose flour (3/4 cup / 98g): Forms the base for the tender chocolate sponge.
- Dutch-processed cocoa powder (1/3 cup / 38g): Gives the cake its rich chocolate depth and beautiful color.
- Baking powder (1 tsp): Provides rise to keep the cake light and fluffy.
- Espresso powder (1 tsp): Amplifies chocolate flavor with a subtle coffee undertone.
- Salt (1/2 tsp): Balances sweetness and enhances overall flavor.
- Large eggs (4, divided): The magic behind the sponge’s structure and moisture.
- Granulated sugar (3/4 cup / 155g): Sweetens the cake batter evenly.
- Sour cream (5 tbsp / 72g): Adds moisture and a slight tang that complements the cocoa.
- Butter, melted (1/4 cup / 56g): Brings richness and tenderness to the cake.
- Vanilla extract (1 tsp): Adds warmth and balances the chocolate notes.
- Heavy whipping cream (1 cup plus 2 tbsp / 210ml, cold): Essential for the light and creamy whipped filling.
- Powdered sugar (2 tbsp / 15g): Sweetens the whipped cream without grit.
- Natural unsweetened cocoa powder (3 tbsp / 22g): Gives the whipped cream its indulgent chocolate flavor.
- Semi-sweet chocolate (6 ounces / 1 cup / 169g, finely chopped): Creates a luscious ganache for the finishing touch.
- Heavy whipping cream (3/4 cup / 180ml): Used to make the silky chocolate ganache.
- Chocolate whipped cream (optional): Adds extra decadence and decorative flair.
- Raspberries (optional): Perfect for garnishing and adding a fresh, juicy pop on top.
How to Make Raspberry Chocolate Roll Cake Recipe
Step 1: Make the Filling
Start by whisking together sugar and cornstarch in a medium saucepan until smooth. Adding water and fresh lemon juice creates the perfect base to cook down your raspberries. Heating this mixture over medium heat while stirring gently helps soften the raspberries and release their natural juices. Mashing the berries a little encourages the filling to thicken nicely. After 3-4 minutes, once the filling begins to thicken, remove it from heat and cool it completely in the fridge for the best texture later on.
Step 2: Prepare the Cake Roll
Preheat your oven to 350°F and line a jelly roll pan with parchment paper, leaving an inch or more overhanging at all sides to help with lifting the cake later. Combine the flour, cocoa powder, baking powder, espresso powder, and salt—these dry ingredients provide a beautifully chocolatey and well-structured base for your sponge. Then, whip together egg yolks and sugar until well combined, and mix in sour cream, melted butter, and vanilla extract. Incorporate the dry ingredients gently to keep the batter light.
Step 3: Whip and Fold Egg Whites
Whip the egg whites to stiff peaks for the perfect airy texture essential to this cake. Folding a third of the egg whites into the batter loosens it, making it easier to combine the rest without deflating your mixture. Gently folding preserves that lightness, giving your final cake a tender crumb that’s easy to roll without cracking.
Step 4: Bake and Roll the Cake
Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the top springs back lightly and a toothpick comes out clean. The moment the cake is out of the oven, carefully lift it out by the parchment paper and place it on the counter. Rolling the cake up while it’s still warm sets the shape and prevents cracks later. To keep the roll elastic, unroll and re-roll the cake several times as it cools over about an hour. This trick helps the cake relax and makes filling it a breeze.
Step 5: Prepare the Whipped Cream Filling and Assemble
Whip the cold heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form—this luscious chocolate whipped cream pairs beautifully with the raspberry filling. Unroll the cooled cake carefully, spreading the raspberry filling evenly but leaving a small border around the edges to prevent spillage. Pipe or spread the chocolate whipped cream over the raspberry layer to ensure an even, generous filling without disturbing the fruit layer underneath. Roll the cake back up gently without the parchment paper, remove excess filling if needed, then wrap it tightly in plastic wrap and chill for at least an hour.
Step 6: Finish with Chocolate Ganache
For a stunning finish, melt finely chopped semi-sweet chocolate with heated heavy cream to make a silky ganache. Let it cool until thick but spreadable, then spread it over the chilled cake roll. You can decorate with extra chocolate whipped cream and fresh raspberries for added beauty and flavor. If you prefer, refrigerate the cake again until the ganache firms up. This step adds an extra layer of indulgence and polish to your Raspberry Chocolate Roll Cake Recipe that makes it truly show-stopping.
How to Serve Raspberry Chocolate Roll Cake Recipe
Garnishes
Fresh raspberries are the obvious choice, adding a pop of color and that fresh tartness that complements the rich chocolate perfectly. A dusting of powdered sugar or a dollop of chocolate whipped cream also creates an inviting, elegant presentation.
Side Dishes
This cake roll pairs wonderfully with a simple scoop of vanilla ice cream or a serving of tangy Greek yogurt to balance the sweetness. For adult gatherings, a glass of raspberry liqueur or a cup of rich espresso can elevate the whole dessert experience.
Creative Ways to Present
Try slicing the roll into even medallions for a beautiful platter display, perfect for parties. Layering individual slices with fresh berries and mint leaves on dessert plates adds visual appeal. You can even serve mini slices with a drizzle of raspberry coulis or chocolate sauce for extra flair.
Make Ahead and Storage
Storing Leftovers
Cover the Raspberry Chocolate Roll Cake Recipe tightly with plastic wrap or place it in an airtight container and keep it refrigerated. It stays fresh and moist for up to 3-4 days, preserving the luscious texture and flavors.
Freezing
If you want to save the cake for later, wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it overnight in the fridge before serving for the best texture and taste.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended as it can affect the texture. If you prefer it slightly less cold, let it sit at room temperature for 15 to 20 minutes before serving to soften the ganache and whipped cream slightly.
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries can work in a pinch. Just make sure to thaw and drain any excess liquid before cooking to avoid making the filling too runny.
What if my cake cracks while rolling?
Rolling the cake while it’s warm and unrolling/re-rolling it as it cools helps prevent cracks. If cracks still occur, filling them with extra whipped cream or ganache can camouflage them nicely.
Can I make the cake vegan or dairy-free?
This recipe relies on eggs and dairy to achieve its unique texture and flavor, but you could experiment with vegan substitutes like flax eggs and plant-based creams. The texture and rise may be different, so proceed with caution.
How long does it take to chill the cake after assembling?
To allow the filling to set properly, refrigerate the rolled cake for at least one hour, but overnight chilling is even better for slicing cleanly and enhancing flavors.
Is espresso powder necessary in the cake?
While optional, espresso powder intensifies the chocolate flavor without adding any coffee taste, making your cake richer and more complex.
Final Thoughts
Ready to dive into one of the most irresistible desserts you’ll ever make? This Raspberry Chocolate Roll Cake Recipe combines the joy of homemade baking with flavors that dance on your palate. It’s a wonderful way to celebrate any occasion or simply treat yourself to something truly special. Don’t hesitate—grab those ingredients and start rolling your way to delicious happiness!
Print
Raspberry Chocolate Roll Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Chocolate Roll Cake is a luscious dessert featuring a tender chocolate sponge rolled with a vibrant raspberry filling and silky chocolate whipped cream. Finished with a rich chocolate ganache, this elegant cake is perfect for special occasions or indulgent gatherings. The recipe includes making a homemade raspberry filling, a light and fluffy cocoa-infused cake roll, and a smooth chocolate ganache, resulting in a beautiful and delicious treat that impresses both visually and in flavor.
Ingredients
Raspberry Filling
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 3 cups (336g) raspberries
Cake Roll
- 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 for Decoration
- Chocolate whipped cream
- Fresh raspberries
Instructions
- Make the Raspberry Filling: In a medium saucepan, whisk sugar and cornstarch until smooth. Stir in water and lemon juice. Heat over medium until sugar begins melting, then add raspberries. Stir and mash slightly, cooking 3-4 minutes until juices thicken. Remove from heat, transfer to a bowl, and refrigerate until cool. Optionally strain to remove seeds. Filling can be made 2-3 days ahead.
- Prepare the Cake Roll Pan: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, leaving at least an inch overhang on all sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk egg yolks and granulated sugar until well combined. Add sour cream, melted butter, and vanilla extract; whisk until smooth.
- Incorporate Dry Ingredients: Gently whisk the dry mixture into the wet ingredients until fully blended. Set aside.
- Whip Egg Whites: In a large clean mixing bowl, beat egg whites on high speed until stiff peaks form.
- Fold Egg Whites into Batter: Fold one third of the whipped egg whites into the chocolate batter to loosen it. Then fold in the remaining egg whites gently until fully incorporated.
- Bake the Cake: Spread batter evenly into prepared pan and bake 10-12 minutes until top springs back and a toothpick comes out clean.
- Roll the Cake While Warm: Remove cake from oven and lift it out using parchment paper. While still hot, starting at a short end, carefully roll the cake with parchment paper to help it cool without cracking. Unroll and reroll the cake several times over about 1 to 1.5 hours as it cools, to maintain elasticity.
- Make Chocolate Whipped Cream Filling: When cooled and ready to fill, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed to stiff peaks.
- Unroll and Fill Cake: Gently unroll cake, using an offset spatula to release sticking areas. Evenly spread the chilled raspberry filling over the cake, leaving approximately ½ inch border on long sides and 1-2 inches on short sides.
- Add Chocolate Whipped Cream: Pipe or carefully spread the chocolate whipped cream over the raspberry layer to create a smooth, even filling.
- Roll Cake Up: Roll cake back up without parchment paper, removing any filling squeezed out with a spatula.
- Chill the Cake: Wrap tightly in plastic wrap seam side down and refrigerate at least 1 hour or overnight to firm.
- Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a bowl. Heat cream until boiling, pour over chocolate, let sit 3 minutes, then stir gently until smooth. Chill until firm but spreadable; gently warm if needed before using.
- Decorate the Cake: Remove chilled cake from fridge and unwrap. Spread ganache evenly over the cake surface. Decorate with extra chocolate whipped cream and fresh raspberries if desired.
- Serve and Store: Serve immediately or refrigerate 1-2 hours until ganache is firm. Store covered in refrigerator; best within 3-4 days.
Notes
- Cooling the cake rolled helps prevent cracking, and rerolling maintains flexibility.
- Straining the raspberry filling removes seeds for a smoother texture.
- Use parchment paper with overhangs to easily lift and roll the cake.
- Piping chocolate whipped cream allows an even layer without disturbing the raspberry filling.
- Chilling the ganache makes it easier to spread without running.
- This cake can be made a day ahead; store well wrapped in the refrigerator.
