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- November 30, 2020
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A berry twist on the classic chocolate Swiss roll cake recipe! This raspberry chocolate Swiss roll is made with fluffy chocolate sponge cake, filled with loads of fresh raspberries, raspberry liqueur, and a fluffy whipped cream frosting! The flavors are simply divine and will have you coming back for seconds. And my favorite part – the cake has the perfect amount of sweetness and fruitiness! It’s not too sweet and will satisfy your sweet tooth!
This stunning cake is great year-round, but especially around the holiday season! Something about those colors just screams Christmas to me! This raspberry swiss roll would be perfect for a holiday party, birthday celebration or for a special dinner!
My Swiss Roll Cake Video Tutorial!
Watch my YouTube video recipe for all the sweet details and step-by-step instructions for making this chocolate raspberry swiss roll cake! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Raspberry Chocolate Swiss Roll Cake
Here are the main ingredients you’ll need to make this incredible chocolate raspberry cake!
- Eggs: for making the chocolate sponge cake
- Cocoa Powder: for making the chocolate sponge cake. Use dark cocoa powder for a super rich cake.
- Raspberries: fresh or frozen (thawed) berries will work great for this recipe.
- Raspberry Liqueur: for soaking the cake. This liqueur will add lots of great flavor! If you don’t want to add alcohol to the cake, use simple syrup flavored with raspberry extract instead.
- Heavy Cream: use well-chilled cream for making the whipped cream frosting.
- Mascarpone Cheese: cream cheese will also work well. Soften the cheese at room temperature for 30 minutes before using.
Making the Chocolate Sponge Cake
This elegant and simple cake starts with the most basic cake recipes – chocolate sponge cake! I have a separate video recipe for the chocolate sponge cake if you want more in-depth instructions. This chocolate cake recipe is great because it’s malleable so it won’t break when filled and rolled. I recommend using only sponge cakes for roulades and swiss cake rolls because of that. It’s also on the drier side, which works for the recipe in this case. The dry cake is perfect for soaking with raspberry liqueur and will hold the whipped cream filling very well.
Important note: make sure to roll the chocolate cake as soon as you remove it from the oven! Just dust the top of the cake with confectioner’s sugar to prevent it from sticking to your kitchen towel. Roll the cake up and let it cool completely. Once it’s cooled, fill it and then roll it back up the same way it was rolled originally.
How to Make Raspberry Chocolate Swiss Roll Cake
This decadent chocolate cake is simple and easy to put together! Here’s how it’s done:
- First, allow the chocolate sponge cake to cool completely. While it’s cooling, prepare the whipped cream frosting. Keep it chilled if not using it right away.
- Prepare the raspberry filling by crushing the raspberries, along with the raspberry liqueur in a large bowl.
- Carefully unroll the sponge cake and spread the crushed raspberries in an even layer all over.
- Add the prepared whipped cream frosting, spreading it evenly to the edges. Save a little bit of the frosting for garnishing the top.
- Gently roll the chocolate sponge cake back up the same way it was rolled initially.
- I recommend letting the cake chill in the refrigerator a few hours, or overnight, for the best results. Enjoy!
The Whipped Cream Frosting
For the frosting, I went with a European whipped cream frosting! It’s super easy to make and made with sweetened condensed milk, butter, cream cheese and heavy cream! It’s the perfect complement to the richness of the chocolate sponge cake and sweet berries. Check out my step-by-step video tutorial for a more in-depth video recipe.
More Recipes!
Looking for more cake roll recipes? Check out some of my other recipes you’re sure to enjoy!!
- – the best-ever strawberry cake with delicate sponge cake, strawberries and mascarpone whipped cream filling!
- Mango Swiss Roll Cake – light, fluffy and fruity! The best mango cake with mascarpone frosting and loads of mango!
- Chocolate Fig Roulade – one of my favorite cakes, made with sweet figs and chocolate!
- Pistachio Raspberry Swiss Roll Cake – you’ll love this incredible pistachio cake filled with crushed raspberries and whipped cream!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love these aluminum half-sheet baking pans for sheet cakes.
- No baker’s kitchen is complete without a classic KitchenAid stand mixer!
- Use these off-set spatulas for cake decorating and filling.
3 from 2 votes
Raspberry Chocolate Swiss Roll Cake Recipe (video)
1 hour hr 30 minutes mins prep + 20 minutes mins cook
12 servings
The best chocolate swiss roll cake with raspberry whipped cream, berries and raspberry liqueur!
IngredientsUS Customary – Metric
US Customary – Metric
For Chocolate Sponge Cake:
6 large eggs
3/4 cup white granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon baking powder
1/2 cup confectioner’s sugar, for dusting
For Raspberry Filling:
2 cups fresh raspberries
3 tablespoons raspberry liqueur, or non-alcoholic syrup
For Creme Filling:
3/4 cup heavy cream, cold
1/2 cup butter, softened
8 ounces cream cheese or mascarpone, softened
1/2 cup sweetened condensed milk
1 teaspoon raspberry extract
Instructions
For Chocolate Sponge Cake:
Preheat oven to 350F. Line a 12×17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner’s sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top, arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
For Whipped Cream Frosting:
Once cake is cooled, prepare the crème filling. Place the cream cheese and butter into a mixing bowl and beat for 3 to 4 minutes, until the mixture is creamy. Add the sweetened condensed milk and raspberry extract and mix for a minute. In a separate bowl, whisk the heavy cream to stiff peaks. Add the butter, cheese and milk mixture to the whipped cream. Mix on medium speed, just until stiff peaks form, about 30 seconds. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
For Raspberry Filling:
Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into a syrup.
Assembling the Cake:
To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the creme filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to set for a few hours or overnight.
Nutrition
Calories: 364kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 246mg | Potassium: 218mg | Fiber: 2g | Sugar: 28g | Vitamin A: 719IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
Holiday:
- Christmas
- Mother's Day
- Valentine's Day
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20 comments
- Jafar
can i substitute raspberry liqueur for something else?
- Reply
- tatyanaseverydayfood
Yes, as I mentioned in the video, you can use raspberry syrup or even raspberry extract 🙂
- Reply
- Allie
What if I dont have have either of those? What can I use instead?
- Reply
- tatyanaseverydayfood
Maybe raspberry juice? Or you can leave it out all together
- Reply
- Agnes
Can this be made a day ahead of time?
- Reply
- tatyanaseverydayfood
Absolutely! It will taste even better the next day! Just keep it refrigerated 🙂
- Reply
- Joanna Knouse Charney
Can it be frozen
- Reply
- tatyanaseverydayfood
Hi! Yes, this cake would freeze beautifully! Just make sure to keep it in an airtight container so it doesn’t absorb any freezer smell. Enjoy! 🙂
- Reply
- Andrea
I love this recipe; however, I am a bit upset that I read the directions instead of watching the video. The cream filling directions are not like in the video. The written directions say to mix the cream in a separate bowl. Doing this makes it separate when you try to combine it with the cream cheese and butter mixture. I tried it twice before deciding to watch the video. Dang it.
- Reply
- tatyanaseverydayfood
Hi Andrea! I’m so sorry you had an issue with the frosting. The written instructions are my updated instructions. Many of my readers had the opposite problem – it separated if the cream wasn’t mixed separately! When coming the two mixtures – the cream and the cheese/butter mixtures – you need to mix very briefly, just until the two are combined. Overmixing is what causes the frosting to separate. I usually mix for about 20 seconds on high speed. Hope that helps!
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- Christina
I’ve already made this recipe three times and my family still raves about it! It has the perfect balance of chocolate and raspberries without being too sweet. Thanks for sharing 🙂
- Reply
- tatyanaseverydayfood
That’s so wonderful to hear! I’m so glad this cake is a hit with your family! 🙂 Thanks for leaving a review!
- Reply
- Lisa
I have the raspberry liquer but no extract. Is there a sub for this or is it ok to just omit the extract?
- Reply
- tatyanaseverydayfood
Hi Lisa! You can simply omit the raspberry extract, add a little more vanilla. Enjoy!
- Reply
- Victoria
The crème filling in this recipe is different measurements than the video, which one should I use, and which instructions?
- Reply
- tatyanaseverydayfood
Hi Victoria! So sorry about the confusion! Over time, I adjust my written recipes as needed. Please follow the written instructions. Enjoy!
- Reply
- Aislinn Zink
If I wanted to coat it with a chocolate coating… Like a ho-ho from the store, what recipe would I use?
- Reply
- tatyanaseverydayfood
Hi! You can try using my chocolate ganache glaze for this cake. You can find that recipe here: https://tatyanaseverydayfood.com/chocolate-ganache/
- Reply
- Aislinn Zink
Do not use marscapone! It curdles as soon as you add it to the butter. I’ve never had this happen with one of Tatyana’s recipes. 🤬🤬 Sucks.
- Reply
- tatyanaseverydayfood
Hi! This can happen if the mascarpone is too soft/warm and the butter is at a different temperature. Cream cheese is easier to work with and isn’t as temperature sensitive as the mascarpone. Sorry this happened to you!
- Reply
