Raspberry roll cake – vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This light summer dessert is a family favorite.
This post is sponsored by Driscoll’s.
Have you figured out what you’re making for Memorial Day? I’ll be in Ocean City next weekend for a friend’s wedding and will be living vicariously through all of you while I’m sitting at the airport.
I feel like true summer is just around the corner and I’ve started to crave all the grilled things, preferably with a slice of this raspberry roll cake for dessert. It is one of my top five favorite dessert and cake recipes – and I don’t say that lightly!
The roll cake is so fresh, so light in texture, and filled with two of my favorite things: lightly sweetened whipped cream and fresh raspberries. Tons and tons of raspberries!
It is no secret that I love a raspberry dessert. Raspberries are my all-time favorite berry, particularly at this time of year – and this cake is stuffed to the brim with my favorite Driscoll’s raspberries. Go big or go home, right?
If you’re looking for a fun, trendy, and elegant twist on this classic roll cake recipe, be sure to check out this raspberry matcha cake too.
My mom has been making some version of this raspberry roll cake for years and years. It was my most requested dessert growing up. She occasionally made a chocolate version of it for my dad and sisters, but I was a staunch vanilla sponge cake girl through and through.
When everyone else was bringing in yellow cake with chocolate frosting for school birthdays, I was bringing in this raspberry roll cake. [Hi, I’m high-maintenance.] I was (and still am) very picky about cake frostings, and a lightly whipped cream is still one of my favorite cake fillings to this date.
It’s light and airy, doesn’t weigh down the sponge cake (very important), and is so fitting for summertime.
Sponge roll cakes have a reputation of being complicated and finicky to make, but I actually consider them to be one of the easiest desserts, particularly if you keep the cake filling simple and straight-forward.
Roll cakes bake up in almost no time at all (10-15 minutes) and the baking equipment is straight-forward. You just need a standard half sheet pan and some parchment paper.
No need for fancy cake pans or leveling – even if I do love a great layer cake every now and then!
Tips for Raspberry Roll Cake Success:
The most important and crucial step for sponge roll cakes is rolling the cake immediately once it is removed from the oven. The cake should be rolled with the kitchen linen (so that the cake is not touching itself). Dust a large kitchen linen (preferably a linen tea towel) generously with confectioner’s sugar and invert the cake confidently and quickly.
Think of this step as cake muscle memory. When the cake is rolled hot from the oven, it prevents the sponge cake from splitting and cracking during assembly later. It makes all the difference, and you will become a cake roll champion in no time!
Once rolled, cooled, and unrolled, the sponge cake is spread with a very thin layer of raspberry preserves. It provides a touch of sweetness and moisture to the cake.
The filling for the roll cake is similar to a classic raspberry fool: lightly mashed fresh raspberries folded into lightly vanilla whipped cream. Once the raspberry cream is spread into a thin layer, you add even more fresh raspberries.
Not only do the mashed raspberries naturally tint the whipped cream a beautiful light pink color, but it ensures that you get fresh raspberry flavor in every single bite of this cake.
My go-to berries are Driscoll’s brand, as they are always of the freshest quality. This is particularly important for this cake, where raspberries serve as both a flavoring, filling, and garnish.
Lastly, the roll cake is spread with a final layer of lightly sweetened whipped cream and garnished with even more raspberries and a light dusting of confectioner’s sugar.
It reminds me of a winter wonderland, but tastes like summer! SO FLUFFY. If you’re looking for a great summer dessert that be prepped ahead of time, this raspberry roll cakeis it!
Raspberry Roll Cake
Yield: 10-12 Servings
Class vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This fluffy light raspberry roll cake recipe is a long time family favorite! This cake is best served the day it is baked and assembled, but it can be covered and refrigerated for up 3 to 4 days.
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours40 minutes
Ingredients
Sponge Cake:
6 large eggs, separated and at room temperature
1 cup (200 grams) granulated sugar, divided
1/2 teaspoon pure vanilla extract
1 cup (120 grams) cake flour, sifted (*to measure properly, fluff the bag of flour well then scoop, then level)
roughly 1/3 cup (40 grams) confectioner’s sugar, for rolling the cake
3 tablespoons (24 grams) confectioner’s sugar, plus more for garnishing
1/2 teaspoon vanilla extract
1 package (6 ounces or 1 and 1/4 cups) Driscoll’s Raspberries, for garnishing
Instructions
For the Cake:
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining 1/2 cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.
Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.
As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper and discard. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.
For the Cake Filling:
Depending on how thick your raspberry preserves are, you may need to thin them down with up to a tablespoon of water (whisk to combine). You want the preserves to be relatively thin before spreading on the cake – if too thick, you will damage the cake as you are spreading it. Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until fairly thick, starting at slow speed and increasing to medium high, and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving about a 3/4-inch border on all sides. Slice the second package of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving).
For Assembly:
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until fairly thick, starting at slow speed and increasing to medium high, and medium peaks form. Using an offset spatula, spread the cream into an even layer onto the outside of the cake.
Top the cake with the remaining package of raspberries. Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries with confectioner’s sugar and serve immediately.
Notes
This cake is best served the day it is baked and assembled, but it can be covered and refrigerated for up 3 to 4 days.
Tips for Success:
It is important to invert and roll the sponge cake immediately once it is removed from the oven. This helps create muscle memory in the cake, and prevents splitting and tearing during cake assembly.
This recipe post is sponsored by Driscoll’s. Visit Driscoll’s website for more berry recipes and to enter to win the Sweetest Berry Sweepstakes at Driscolls.com. Thank you for supporting brands that I love and use in my kitchen!
That fluff makes me dream about hot summer nights. Nothing like having some nice grilled things and then top it off with a dessert like this, like you mentioned in your post. Love it!
I love that description – winter wonderland that tastes like Summer. Totally agree! I haven’t made a roll cake in a long time. I think I need to change that ASAP! Love those big, beautiful fresh Driscoll’s raspberries!
Hi Laura, I saw this roll cake shared on FB today and had to stop by. This cake is SO stunning! I love how light and summery it is and the raspberries are just gorgeous! <3
So sorry for only just getting back to you!! You CAN make it ahead of time. I’m clearly getting back to you a bit too late – but for anyone else, I would recommend baking and rolling the cake (with filling), wrapping it tightly in plastic wrap, and then decorating the outside before serving (or a few hours before). Sorry for the tardy reply Rachel! I hope you are still trying it and enjoy it!
I’m hoping to make this for Christmas dinner but I know that Christmas Eve and Christmas is going to be busy. If I make ahead of time and wrap as you suggest, how long should it stay fresh for? Would You recommend freezing or is refrigerating ok? Thanks!
I am making this cake for Easter and I find your directions confusing. As stated in step 2, I combined the egg whites and the first amount of sugar. Whisk over high speed until light and foamy. Then it states to slowly sprinkle granulated sugar and continue wisking until egg whites have reached stiff peaks. Did you mean to write whisk the egg whites alone and then add sugar? Unfortunately, I had started baking the cake when I realized something was wrong. I just continued following the recipe with the egg whites and sugar together as initially stated. Can you please clarify this for me? Hopefully, it tastes the same.
So sorry for the confusion! And not getting back to you sooner (I’m traveling overseas). By that, I meant whisk together the egg whites and first amount of sugar (first amount listed) – THEN slowly add the remaining amount of granulated sugar in the next step. I can totally see how you found that confusing – and I will edit/clarify the recipe. Thanks for the tip!
Then should there be a total of one a total of three 1/2 cups of sugar? Two 1/2 cups in step 2 and one 1/2 cups in step 3? Thanks for your input. I don’t know how the cake tastes yet but the filling is so good!
I just realized after you posted this (and in my jetlag haze) that I had a terrible typo in step one (there should be no mention of sugar in step one, which is why it was very confusing for you). The egg whites should be whipped, then the first amount of sugar is slowly added. Then the yolks and second amount of granulated sugar are mixed together. I just edited the recipe to clarify. I’m so sorry for this mistake and I really hope the cake turned out!
Thank you Laura! It actually was very good even doing it the other way. Although it took about 20 mins with the mixer until the egg white made stiff peaks by throwing the eggs and sugar together at one time. I can’t wait to try it again. Thanks for clarifying the recipe. Hope you had a great trip
I’m so happy it worked out despite my HORRIBLE error. I seriously hate when that happens, and feel awful! Ugh, the worst thing I want people to do is experience a recipe fail because of a typo on my part. Thanks for being so understanding! Yes – it would definitely take more time if the egg whites/sugar were all whipped together at once. My fault, not yours!
Hi Laura! I don’t have fresh raspberries or frozen ones available where I live. I do have really good mangoes available. Have you ever tried mangoes and whipped cream? Do you think it could work? If yes, could you please help me out with the substitutions.
I think mangos could definitely work! It might be a tad sweeter though. I prefer champagne mangos to regular mangos, and would recommend those if you have them. The texture is a bit more silky. You could substitute the raspberry jam (do you have that?) with a marmalade of some kind. Lime or orange might be nice. I can’t say for sure how much mango you’d need to use – perhaps 2 large mangos total? I would just add it to taste. Personally, I would mash the mango and fold it into the whipped cream for the filling – and then finely chop some more and add it to the top as a garnish. Hope this helps!
I delighted a group of ladies when I arrived to our study with this cake. It is beautiful and delicious. I used about double the amount of raspberries and whip cream for the inner filling than the recipe calls for to make it look nice and full. Thank you for the great tips on rolling the cake out of the oven. (It cooks really fast!)
Just made this roll today and the directions were very easy to follow! However I’m not sure if I’m just a slow baker or what but this took me all afternoon to prepare… I was looking for something quick and easy… it was easy so points there but it was not quick. I would suggest adding the time it takes to prepare each stage just so that ppl are aware of the time commitment required. Otherwise I LOVE This recipe and I thank you for sharing 🙂
Thanks for the feedback Ashley! I’m sorry it took longer than you expected, but I appreciate you letting me know – and am so thrilled to hear that you enjoyed the recipe!!! I’ll try to update the time a bit more, it’s always challenging to give those estimates because everyone is always working under different conditions/with a different level of experience, but that’s useful to know.
Ashley Miller —
Just wanted to let you know that every loved the dessert, they divoured it!!
I have been asked to make it again so I’m sure as I get more practice the time will go down.
Thanks again!!
It definitely doesn’t need to be seedless – it is up to you! Both options will be great. I prefer ones that are slightly lower on the sugar content (and a bit tarter). Wilkin & Sons, Bonne Maman, and St. Dalfour are all good ones in my opinion, but Trader Joe’s also sells an affordable option that is great too. I do not remove the seeds from the mashed raspberries. I like the texture, it makes the mash thicker, and prevents weeping in the cream.
Hi, Laura,
Thank you for the fast reply. One more question to clarify from which side you roll the cake: “The finished roll is 18 inches long or 13 inches long?”
Hi Ri! This is all covered in the recipe instructions, but the cake is rolled narrow end to narrow end (so it is approximately 13 inches long) – you want to get more spirals out of the cake, which is why it is done that way. Otherwise it would be on the squattier side. Hope this helps!
Hi, I’m Laura! I’m a trained chef and recipe developer living in Chicago. A Beautiful Plate is a food blog dedicated to simplifying the art of seasonal cooking. Whether it's through cooking guides and how-to's, artful plating, or creative recipes, I'm here to spark inspiration in your kitchen!
That fluff makes me dream about hot summer nights. Nothing like having some nice grilled things and then top it off with a dessert like this, like you mentioned in your post. Love it!
Thank you so much!!
Wow, so beautiful. I can’t wait to take this to a cookout this summer!
mmm, one of my favorites!
Almost too beautiful to eat!! So lovely, Laura!
I love that description – winter wonderland that tastes like Summer. Totally agree! I haven’t made a roll cake in a long time. I think I need to change that ASAP! Love those big, beautiful fresh Driscoll’s raspberries!
That’s so pretty! How light and beautiful for Summer!
Oooooh yes please!! I’ll take raspberries all day everyday in the summer time. Love the photos!
Laura, this cake is beautiful! I’m so impressed with how perfectly you rolled it, too!! YUM!
Such a stunning cake!! I LOVE fresh raspberries and would eat them all day long if I could.
Gorgeous, Laura! Much prettier than mine! Driscoll’s are the best!
This is such a beautiful cake, and one that is definitely way easier to make than it looks!! Definitely need to save this recipe 🙂
Love this Laura! Have a great time at the beach!
This cake is GORGEOUS! Seriously, those berries look like jewels. Perfect, perfect.
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Have been loving me some Driscoll’s for many, many years!
Me too! Thank you!
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Hi Laura, I saw this roll cake shared on FB today and had to stop by. This cake is SO stunning! I love how light and summery it is and the raspberries are just gorgeous! <3
Can this be made ahead and refrigerated? Planning to bake this tonight for a dinner tomorrow night.
So sorry for only just getting back to you!! You CAN make it ahead of time. I’m clearly getting back to you a bit too late – but for anyone else, I would recommend baking and rolling the cake (with filling), wrapping it tightly in plastic wrap, and then decorating the outside before serving (or a few hours before). Sorry for the tardy reply Rachel! I hope you are still trying it and enjoy it!
I’m hoping to make this for Christmas dinner but I know that Christmas Eve and Christmas is going to be busy. If I make ahead of time and wrap as you suggest, how long should it stay fresh for? Would You recommend freezing or is refrigerating ok? Thanks!
I am making this cake for Easter and I find your directions confusing. As stated in step 2, I combined the egg whites and the first amount of sugar. Whisk over high speed until light and foamy. Then it states to slowly sprinkle granulated sugar and continue wisking until egg whites have reached stiff peaks. Did you mean to write whisk the egg whites alone and then add sugar? Unfortunately, I had started baking the cake when I realized something was wrong. I just continued following the recipe with the egg whites and sugar together as initially stated. Can you please clarify this for me? Hopefully, it tastes the same.
So sorry for the confusion! And not getting back to you sooner (I’m traveling overseas). By that, I meant whisk together the egg whites and first amount of sugar (first amount listed) – THEN slowly add the remaining amount of granulated sugar in the next step. I can totally see how you found that confusing – and I will edit/clarify the recipe. Thanks for the tip!
Please let me know how it turns out.
Then should there be a total of one a total of three 1/2 cups of sugar? Two 1/2 cups in step 2 and one 1/2 cups in step 3? Thanks for your input. I don’t know how the cake tastes yet but the filling is so good!
I just realized after you posted this (and in my jetlag haze) that I had a terrible typo in step one (there should be no mention of sugar in step one, which is why it was very confusing for you). The egg whites should be whipped, then the first amount of sugar is slowly added. Then the yolks and second amount of granulated sugar are mixed together. I just edited the recipe to clarify. I’m so sorry for this mistake and I really hope the cake turned out!
Thank you Laura! It actually was very good even doing it the other way. Although it took about 20 mins with the mixer until the egg white made stiff peaks by throwing the eggs and sugar together at one time. I can’t wait to try it again. Thanks for clarifying the recipe. Hope you had a great trip
I’m so happy it worked out despite my HORRIBLE error. I seriously hate when that happens, and feel awful! Ugh, the worst thing I want people to do is experience a recipe fail because of a typo on my part. Thanks for being so understanding! Yes – it would definitely take more time if the egg whites/sugar were all whipped together at once. My fault, not yours!
Hi Laura! I don’t have fresh raspberries or frozen ones available where I live. I do have really good mangoes available. Have you ever tried mangoes and whipped cream? Do you think it could work? If yes, could you please help me out with the substitutions.
I think mangos could definitely work! It might be a tad sweeter though. I prefer champagne mangos to regular mangos, and would recommend those if you have them. The texture is a bit more silky. You could substitute the raspberry jam (do you have that?) with a marmalade of some kind. Lime or orange might be nice. I can’t say for sure how much mango you’d need to use – perhaps 2 large mangos total? I would just add it to taste. Personally, I would mash the mango and fold it into the whipped cream for the filling – and then finely chop some more and add it to the top as a garnish. Hope this helps!
Thank you so much!
I absolutely love roll cakes and this one sounds incredibly delicious. Does it work well with other types of berries, too?
Can I substitute regular flour for the cake flour?
I delighted a group of ladies when I arrived to our study with this cake. It is beautiful and delicious. I used about double the amount of raspberries and whip cream for the inner filling than the recipe calls for to make it look nice and full. Thank you for the great tips on rolling the cake out of the oven. (It cooks really fast!)
Just made this roll today and the directions were very easy to follow! However I’m not sure if I’m just a slow baker or what but this took me all afternoon to prepare… I was looking for something quick and easy… it was easy so points there but it was not quick. I would suggest adding the time it takes to prepare each stage just so that ppl are aware of the time commitment required. Otherwise I LOVE This recipe and I thank you for sharing 🙂
Thanks for the feedback Ashley! I’m sorry it took longer than you expected, but I appreciate you letting me know – and am so thrilled to hear that you enjoyed the recipe!!! I’ll try to update the time a bit more, it’s always challenging to give those estimates because everyone is always working under different conditions/with a different level of experience, but that’s useful to know.
Just wanted to let you know that every loved the dessert, they divoured it!!
I have been asked to make it again so I’m sure as I get more practice the time will go down.
Thanks again!!
Hi, Laura,
Thanks for sharing. What brand of raspberry preserves do you use? Is it seedless? Do you remove seeds from the mashed raspberries?
It definitely doesn’t need to be seedless – it is up to you! Both options will be great. I prefer ones that are slightly lower on the sugar content (and a bit tarter). Wilkin & Sons, Bonne Maman, and St. Dalfour are all good ones in my opinion, but Trader Joe’s also sells an affordable option that is great too. I do not remove the seeds from the mashed raspberries. I like the texture, it makes the mash thicker, and prevents weeping in the cream.
As a follow up, the mashed raspberries should be roughly mashed – not totally pureed or crazy smooth!
Hi, Laura,
Thank you for the fast reply. One more question to clarify from which side you roll the cake: “The finished roll is 18 inches long or 13 inches long?”
Thanks
Hi Ri! This is all covered in the recipe instructions, but the cake is rolled narrow end to narrow end (so it is approximately 13 inches long) – you want to get more spirals out of the cake, which is why it is done that way. Otherwise it would be on the squattier side. Hope this helps!