Fluffy sponge, fresh raspberries, and whipped cream—this raspberry roulade cake is perfect for any celebration, family gathering, or whenever you’re craving a light and delicious dessert.
A Spiraled Dessert That Always Steals the Show
Have you ever brought a dish to a party and suddenly become that person—the one everyone corners with “Wait… did you make this?” Yeah. This is that cake.
It’s elegant, eye-catching, and surprisingly easy to make.
Light, airy sponge cake rolled around soft whipped cream and bursting fresh raspberries—it’s elegant, eye-catching, and surprisingly easy to make.
The magic lies in the roll: no layers, no frosting drama—just one beautiful swirl that looks like it came straight from a pastry shop window.
The kind of dessert that fits right in at any celebration…
Whether it’s a sunny 4th of July picnic, a Father’s Day brunch, or a sweet centerpiece for your family reunion dessert table, this raspberry cream roulade cake has you covered. It’s the kind of dessert that fits right in at any celebration… or a Tuesday when you want to bake something joyful.
Let’s dive in—step-by-step, swirl-by-swirl.
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes
Servings yield: 8 slices
🧾 Ingredients You’ll Need
For the Sponge Cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting
For the Whipped Cream Filling:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries (plus extra for garnish)
🍰 How to Make Raspberry Cream Roulade Cake – Step-by-Step Instructions
1. Preheat the Oven and Prepare Your Tools
- Preheat your oven to 350°F (175°C).
- Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper with butter or nonstick spray.
- Lay out a clean kitchen towel on your counter. Dust the towel generously with powdered sugar—this will help prevent sticking when you roll the sponge.
Tip: The kitchen towel step is crucial. It helps shape the sponge while warm so it doesn’t crack later.
2. Beat the Eggs and Sugar Until Fluffy
- In a large mixing bowl (or stand mixer with a whisk attachment), combine the 4 eggs and ¾ cup granulated sugar.
- Beat on high speed for 5 to 7 minutes, or until the mixture becomes thick, pale, and triples in volume.
- When you lift the beaters, the batter should fall back in ribbons that sit briefly on the surface.
Don’t skimp on this step—this is how your cake stays light and fluffy without baking soda or butter.
3. Add Vanilla and Fold in the Dry Ingredients
- Mix in 1 teaspoon vanilla extract.
- In a separate bowl, sift together the ¾ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gently fold the dry ingredients into the egg mixture in batches using a rubber spatula. Fold slowly and carefully to preserve the air you just whipped in.
Avoid stirring or overmixing—this can deflate the batter and make the sponge dense.
4. Pour and Bake
- Pour the batter into the prepared jelly roll pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly to all corners.
- Bake for 10–12 minutes, or until the cake is light golden brown and springs back when lightly touched.
Watch it closely after 10 minutes. Overbaking can dry it out and cause cracks during rolling.
5. Roll the Sponge While Warm
- As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan.
- Turn the cake out onto your prepared kitchen towel (the powdered sugar side should be facing up).
- Carefully peel off the parchment paper from the bottom of the cake.
- Starting at the short end, roll the cake up with the towel inside (like a jelly roll). Let it cool completely while rolled—about 45 minutes.
Important: Roll while the cake is warm. Waiting too long will cause it to crack when you roll it later.
6. Make the Whipped Cream Filling
- In a clean bowl, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract together on medium-high speed.
- Beat until stiff peaks form—when the cream holds its shape but isn’t grainy.
Tip: Make sure the cream is cold and don’t over-whip or it will turn buttery.
7. Unroll, Fill, and Re-roll
- Gently unroll the cooled cake. Don’t worry if the edges curl a bit—it’s normal.
- Evenly spread the whipped cream over the entire surface of the sponge using an offset spatula or the back of a spoon.
- Scatter 1½ cups fresh raspberries evenly over the whipped cream.
- Carefully roll the cake back up (without the towel this time), starting from the same end as before.
Tip: Use your hands to guide and support the sponge as you roll. Don’t press too tightly or the filling may squeeze out.
8. Chill and Serve
- Place the roulade seam-side down on a serving plate or platter.
- Refrigerate for at least 30 minutes before serving to help it set.
- Just before serving, dust with powdered sugar and garnish with fresh raspberries and mint sprigs (optional).
🛠️ Essential Tools You’ll Need
- 10x15-inch jelly roll pan
- Parchment paper
- Stand mixer or electric hand mixer
- Large mixing bowls
- Fine-mesh sieve (for sifting flour and dusting with sugar)
- Clean kitchen towel (not a microfiber towel)
- Rubber spatula
- Offset spatula (optional, but helpful)
- Wire cooling rack (optional, for faster cooling)
🌿 Ingredient Variations and Customizations
To Make it Gluten-Free:
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum.
To Make it Vegan:
- Use a vegan sponge cake recipe using aquafaba (chickpea brine) or flax eggs.
- Swap heavy cream with coconut whipped cream.
- Use organic cane sugar or maple syrup to sweeten.
Flavor Twists:
- Add 1 tablespoon lemon zest to the sponge batter for brightness.
- Spread a thin layer of raspberry jam under the whipped cream for extra berry punch.
- Swap raspberries for strawberries, blueberries, or blackberries.
🍽️ Serving Ideas and Pairings
- Pair with iced tea, cold brew coffee, or a glass of Prosecco.
- Serve with lemon sorbet on the side for a citrusy contrast.
- Add a drizzle of melted white chocolate for extra decadence.
- For 4th of July, decorate with blueberries and raspberries on top for a red, white, and blue dessert.
- For Father’s Day, pair with a bourbon-spiked whipped cream or espresso.
❓ FAQs and Troubleshooting Tips
Q: My sponge cracked when I rolled it. Why?
A: It likely cooled too long before rolling. Roll the sponge while it’s still warm (right out of the oven) to prevent cracks.
Q: Can I make this cake ahead of time?
A: Yes! You can make it the day before, refrigerate overnight, and garnish just before serving.
Q: Can I freeze the roulade?
A: You can freeze the unfilled sponge roll for up to 1 month. Thaw at room temperature before adding filling.
Q: How long does it keep in the fridge?
A: Stored covered in the refrigerator, it’s best enjoyed within 2–3 days.
✨ Final Thoughts + Call to Action
This raspberry cream roulade is that perfect dessert that looks elegant, tastes light, and feels festive—all without needing a pastry degree to pull it off. It’s a guaranteed crowd-pleaser whether you're hosting a summer get-together or just treating yourself to something sweet and stunning.
Try it for your next celebration and let me know in the comments: What would YOU swirl into your roulade—berries, jam, chocolate, lemon curd? Let's get rolling!
Other great Cake recipes for you
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Carrot cake with cream cheese frosting and pecans > Perfect for brunch, or special occasions, this delicious dessert will impress every guest!
Berry, Lime & Coconut cake > a stunningly delicious dessert that combines the tartness of lime, the sweetness of berries, and the rich flavor of coconut
Raspberry Roulade Cake with Cream – Easy Roll Recipe
- Total Time: 32 minutes
- Yield: 8 servings
Ingredients
🧾 Ingredients You’ll Need
For the Sponge Cake:
-
- 4 large eggs (room temperature)
-
- ¾ cup granulated sugar
-
- 1 teaspoon pure vanilla extract
-
- ¾ cup all-purpose flour, sifted
-
- ½ teaspoon baking powder
-
- ¼ teaspoon salt
-
- Powdered sugar, for dusting
For the Whipped Cream Filling:
-
- 1 cup heavy whipping cream (cold)
-
- 2 tablespoons powdered sugar
-
- 1 teaspoon vanilla extract
-
- 1½ cups fresh raspberries (plus extra for garnish)
Instructions
🍰 How to Make Raspberry Cream Roulade Cake – Step-by-Step Instructions
1. Preheat the Oven and Prepare Your Tools
-
- Preheat your oven to 350°F (175°C).
-
- Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper with butter or nonstick spray.
-
- Lay out a clean kitchen towel on your counter. Dust the towel generously with powdered sugar—this will help prevent sticking when you roll the sponge.
Tip: The kitchen towel step is crucial. It helps shape the sponge while warm so it doesn’t crack later.
2. Beat the Eggs and Sugar Until Fluffy
-
- In a large mixing bowl (or stand mixer with a whisk attachment), combine the 4 eggs and ¾ cup granulated sugar.
-
- Beat on high speed for 5 to 7 minutes, or until the mixture becomes thick, pale, and triples in volume.
-
- When you lift the beaters, the batter should fall back in ribbons that sit briefly on the surface.
Don’t skimp on this step—this is how your cake stays light and fluffy without baking soda or butter.
3. Add Vanilla and Fold in the Dry Ingredients
-
- Mix in 1 teaspoon vanilla extract.
-
- In a separate bowl, sift together the ¾ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
-
- Gently fold the dry ingredients into the egg mixture in batches using a rubber spatula. Fold slowly and carefully to preserve the air you just whipped in.
Avoid stirring or overmixing—this can deflate the batter and make the sponge dense.
4. Pour and Bake
-
- Pour the batter into the prepared jelly roll pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly to all corners.
-
- Bake for 10–12 minutes, or until the cake is light golden brown and springs back when lightly touched.
Watch it closely after 10 minutes. Overbaking can dry it out and cause cracks during rolling.
5. Roll the Sponge While Warm
-
- As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan.
-
- Turn the cake out onto your prepared kitchen towel (the powdered sugar side should be facing up).
-
- Carefully peel off the parchment paper from the bottom of the cake.
-
- Starting at the short end, roll the cake up with the towel inside (like a jelly roll). Let it cool completely while rolled—about 45 minutes.
Important: Roll while the cake is warm. Waiting too long will cause it to crack when you roll it later.
6. Make the Whipped Cream Filling
-
- In a clean bowl, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract together on medium-high speed.
-
- Beat until stiff peaks form—when the cream holds its shape but isn’t grainy.
Tip: Make sure the cream is cold and don’t over-whip or it will turn buttery.
7. Unroll, Fill, and Re-roll
-
- Gently unroll the cooled cake. Don’t worry if the edges curl a bit—it’s normal.
-
- Evenly spread the whipped cream over the entire surface of the sponge using an offset spatula or the back of a spoon.
-
- Scatter 1½ cups fresh raspberries evenly over the whipped cream.
-
- Carefully roll the cake back up (without the towel this time), starting from the same end as before.
Tip: Use your hands to guide and support the sponge as you roll. Don’t press too tightly or the filling may squeeze out.
8. Chill and Serve
-
- Place the roulade seam-side down on a serving plate or platter.
-
- Refrigerate for at least 30 minutes before serving to help it set.
-
- Just before serving, dust with powdered sugar and garnish with fresh raspberries and mint sprigs (optional).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
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