Raspberry Swirl Roll

The Raspberry Swirl Roll is a soft, pillowy cake rolled around a vibrant raspberry filling and finished with a light dusting of powdered sugar or a creamy glaze. It’s the kind of dessert I like to make when I want something that looks impressive but doesn’t take hours in the kitchen. Each slice reveals beautiful swirls of fruit and sponge cake that feel like a celebration on a plate.

Why You’ll Love This Recipe

I love how this recipe brings together the light texture of a sponge cake with the tart sweetness of raspberries. The swirl makes every slice visually stunning, and the flavor is fresh and fruity without being overly sweet. It’s perfect for brunches, tea parties, or as a light dessert after dinner. Plus, it holds well in the fridge, so I can make it ahead of time and have something beautiful and delicious ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Fresh or frozen raspberries

• Lemon juice

• Cornstarch (to thicken the filling)

• Powdered sugar (for dusting or rolling)

• Optional: cream cheese or whipped cream for serving or filling

Directions

1. I start by making the raspberry filling. I cook the raspberries, lemon juice, sugar, and cornstarch together until thickened, then set it aside to cool completely.

2. For the sponge, I beat the eggs and sugar until light and fluffy, then gently fold in the sifted dry ingredients along with the vanilla.

3. I pour the batter into a parchment-lined jelly roll pan and bake for 10–12 minutes at 350°F until the cake springs back when touched.

4. While it’s still warm, I carefully invert the cake onto a powdered sugar–dusted towel and roll it up with the towel to form the shape. I let it cool completely rolled up to prevent cracks later.

5. Once cooled, I gently unroll the cake, spread the raspberry filling evenly, and roll it back up tightly.

6. I dust the finished roll with powdered sugar or drizzle a glaze over the top before slicing and serving.

Servings and timing

This recipe yields about 8–10 slices. From start to finish, it takes approximately 45–60 minutes, including prep, baking, and cooling time.

Variations

I sometimes add a layer of sweetened whipped cream or cream cheese frosting inside the roll before adding the raspberry filling for a creamier texture. If I want to change up the fruit, I use strawberries, blueberries, or even a mixed berry blend. Swapping vanilla for almond extract also gives it a unique twist.

Storage/Reheating

I store the raspberry swirl roll in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It stays fresh for up to 4 days. If it’s been chilled, I like to let it sit at room temperature for about 10–15 minutes before serving so the cake softens slightly. I don’t reheat it, as it’s best served cool or at room temperature.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries when fresh ones aren’t available. I just make sure to simmer them long enough to reduce excess moisture.

How do I prevent the cake from cracking?

I always roll the cake while it’s still warm using a towel dusted with powdered sugar. This helps it hold its shape without breaking.

Can I make this ahead of time?

Absolutely—I often make the roll a day in advance and store it in the fridge. It actually slices better once it’s chilled.

What if I don’t have a jelly roll pan?

If I don’t have a jelly roll pan, I use a baking sheet with rimmed edges, as long as the size is close to 10×15 inches. Too large or too small can affect the thickness and bake time.

Can I freeze the raspberry swirl roll?

Yes, I wrap the roll tightly in plastic wrap and freeze it for up to 2 months. When I’m ready to serve, I thaw it in the fridge overnight.

Conclusion

The Raspberry Swirl Roll is a showstopper dessert that combines beauty and flavor in every slice. I love making it for gatherings or special occasions, and it never fails to impress. The delicate sponge cake and vibrant raspberry swirl are a perfect match, creating a dessert that’s light, flavorful, and unforgettable.

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