Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 50 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 magical about a light, fluffy sponge embracing sweet raspberries and creamy mascarpone. This Raspberry Swiss Roll Cake Recipe is that perfect balance of elegance and comfort, making it a treat worth baking anytime you want to impress with minimal fuss.

A light yellow rolled cake with three visible spiral layers of white cream mixed with small red berry pieces, dusted with a fine layer of powdered sugar on top, is placed on a white plate. The plate is scattered with fresh bright red raspberries around the cake and on top. Two slices of the cake are cut and laid flat in front, showing the swirl pattern clearly. 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

I can’t tell you how many times this Raspberry Swiss Roll Cake Recipe has saved me when I needed a show-stopping dessert that’s actually approachable. The sponge is airy but resilient, and the luscious mascarpone cream with fresh raspberries inside? Perfection on every bite.

Light yet indulgent: The sponge cake is fluffy and tender, not heavy, making it a crowd-pleaser every time.
Simple ingredients: You probably already have everything needed in your pantry and fridge.
Flexible and customizable: The filling can be tweaked to suit your taste or dietary needs without losing its charm.
Impressive presentation: It looks like you spent hours in the kitchen, but it’s actually pretty quick once you get the hang of rolling!

The image shows a Swiss roll cake sliced into thick pieces on a white plate, placed on a white marbled surface. The cake has one main spiral layer made of light golden sponge cake, rolled with a creamy white filling mixed with small red raspberry bits, creating a soft texture pattern. The outside of the roll is dusted lightly with white powdered sugar. Around the plate and near the cake slices, there are whole fresh raspberries scattered, adding a bright red contrast to the light tones of the cake. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The harmony between the eggy sponge, tart raspberries, and creamy filling is what makes this Raspberry Swiss Roll Cake Recipe so delightful. Each ingredient plays a key role in texture and flavor — plus, shopping’s a breeze.

Flat lay of a simple white ceramic plate holding five whole brown eggs with clean shells, a small white ceramic bowl filled with fine all-purpose flour, a small white ceramic bowl containing granulated sugar, a small white ceramic bowl of bright red fresh raspberries, a small white ceramic bowl with creamy white mascarpone cheese, and a small white ceramic bowl holding light pink raspberry preserves, 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: Used for that final dusting and to dust the towel so the cake doesn’t stick while rolling.
All-purpose flour: Provides structure while keeping the sponge tender.
Baking powder: Gives just enough lift without making the sponge overly puffy.
Sea salt: Balances sweetness and enhances all the flavors.
Large eggs (room temp): Key for creating the airy texture when beaten with sugar.
Granulated sugar: Sweetens and helps stabilize the meringue-like sponge.
Pure vanilla extract: Adds warmth and depth to every bite.
Raspberry preserves: Makes the syrup that adds moisture and a burst of fruitiness.
Heavy cream: Whipped to soft peaks, giving the filling a luscious texture.
Mascarpone cheese: Rich and creamy, this gives the filling a dreamy mouthfeel.
Fresh raspberries: Both folded into the filling and used for garnish, they bring tartness and freshness.

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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

While I adore the classic raspberry and mascarpone pairing, this cake is totally your canvas. I like to switch up the fillings sometimes or add a zing of lemon zest to brighten the mascarpone mixture — small tweaks can make it unique every time you bake.

Variation: I swapped raspberries for fresh strawberries once and added a drizzle of melted dark chocolate — a definite crowd pleaser!
Dairy-free: Use coconut cream and a dairy-free cream cheese alternative to keep the texture rich but allergy-friendly.
Extra tang: Adding a teaspoon of lemon juice or zest to the filling amps up the brightness beautifully.
Make it boozy: Stir in a splash of Chambord or raspberry liqueur in the syrup for an adult twist.

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

Step 1: Whip Up the Perfect Sponge

Preheat your oven and line your baking sheet carefully — this is super important! The parchment helps release the cake easily, but I don’t grease the pan so it gets that lovely rise. Beating the eggs and sugar until they form ribbons is the key here — it takes about 7-8 minutes on high speed. Don’t rush it; patience pays off with that soft but sturdy sponge.

Step 2: Gently Fold in Dry Ingredients

Now, fold your flour mixture in thirds, slowly and carefully. Overmixing will toughen the batter, so fold just until combined. Don't forget to scrape the bottom so no flour lurks unseen. Finally, add vanilla for that sweet background note. Spread evenly in the pan — filling the corners is important so the cake bakes uniformly.

Step 3: Bake and Roll While Warm

Bake for about 10 to 12 minutes until golden and springy to the touch. Timing matters — a toothpick test isn’t ideal here since it can dry it out. As soon as it’s out, loosen edges with a knife and flip carefully onto the sugar-dusted towel. Peel off the parchment and roll it up warm; if you wait too long, it might crack when rolling. This trick keeps it soft and pliable.

Step 4: Prepare the Syrup and Filling

Mix raspberry preserves and water until pourable for the syrup — this adds lovely moistness to the cake when unrolling. Whip your cream until stiff peaks form, then fold mascarpone and vanilla in gently to keep luscious texture. The fresh raspberries get coarsely mashed and mixed in last for little bursts of tang.

Step 5: Assemble and Chill

Unroll the cooled cake carefully, drizzle on the raspberry syrup and spread it evenly. Then dollop and distribute your mascarpone filling with raspberries all over. Roll it back up tight but gentle. Cover and chill for at least an hour so it sets perfectly and slices beautifully without squishing. Before serving, a dusting of powdered sugar and a few extra raspberries make it picture-perfect.

Top Tip

I’ve made this Raspberry Swiss Roll Cake Recipe multiple times and here’s what saved me from cake disasters most often — these small but crucial tips will help you nail it on your first try.

Don’t grease the pan: It sounds counterintuitive, but letting the batter cling a little actually helps the cake rise and roll better.
Beat eggs properly: Waiting until you see ribbons when lifting the whisk is key to a sponge that’s full of air and won't crack while rolling.
Roll while warm: This is the trickiest step! Rolling the cake up in a towel as soon as it cools prevents cracks and keeps it flexible.
Chill before slicing: Refrigerating the assembled cake lets the filling set so slices stay clean and neat without falling apart.

How to Serve Raspberry Swiss Roll Cake Recipe

Raspberry Swiss Roll - Serving Suggestion

Garnishes

I love scattering fresh raspberries on top, plus a light dusting of confectioners’ sugar for a snowy finish. Sometimes, a few mint leaves add a subtle pop of color and freshness that balances the sweetness.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a light fruity tea. For a brunch treat, serve alongside fresh berry salad or a citrus compote to complement the raspberry notes.

Creative Ways to Present

For special occasions, I’ve rolled this cake with alternating layers of different berries and even swirled in some chocolate hazelnut spread before adding the mascarpone filling. Cutting into this colorful spiral always wows guests. You can also pipe decorative dollops of cream on top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the cake tightly with plastic wrap and refrigerate. It keeps beautifully for up to 3 days, and flavors actually deepen after a day, so leftovers are a treat you’ll look forward to.

Freezing

I’ve frozen slices wrapped individually in plastic and then foil, and thawed them overnight in the fridge. The texture softens a bit but the flavors remain delicious — perfect for prepping dessert ahead of parties.

Reheating

I don’t recommend microwaving this cake since it could melt the filling, but bringing chilled slices to room temperature for about 20 minutes before serving really revives the creaminess and taste.

Frequently Asked Questions:

Can I make Raspberry Swiss Roll Cake Recipe without mascarpone?

Yes! If you don’t have mascarpone, cream cheese mixed with a bit of heavy cream can work as a substitute, though the texture will be slightly tangier and less silky, but still delicious.

How do I prevent cracks in the Swiss roll cake?

Rolling the cake while it is still warm and flexible, using a sugar-dusted towel to help, is the best way to prevent cracks. Also, avoid overbaking the sponge so it remains soft.

Can I prepare this cake a day ahead?

Absolutely! You can bake the sponge up to 24 hours in advance and keep it covered at room temperature. After assembling with filling, refrigerate the cake for up to 3 days, allowing flavors to meld beautifully.

What’s the best way to slice this cake cleanly?

Use a sharp serrated knife and wipe it clean between slices for neat cuts. Chilling the cake for at least an hour before slicing really helps it hold shape and prevents smudging.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe holds a special place in my kitchen rotation. It’s that kind of recipe that makes you feel accomplished, like a pro pastry chef, without tons of stress or fancy equipment. Whether you’re baking it for a cozy afternoon treat or a celebratory dessert, I’m confident you’ll love how it turns out — and so will anyone lucky enough to enjoy a slice with you.