This delicious Raspberry Swiss Roll makes for a perfect spring or summer dessert. An easy roll cake recipe combines a delicious vanilla sponge with some frozen raspberries and the cream cheese frosting. I would have used fresh raspberries but they are a bit pricey still in our area. I actually ended up loving the frozen raspberries in this. They kind of softened and melted a little bit into the cream cheese frosting and soaked into the cake just a tiny bit, giving the cake a delicious raspberry flavor and adding some moisture! If you don’t want that, be sure to use the fresh raspberries.
In this post, I’ll break down just how easy a roll cake recipe really is. With detailed descriptions, you’ll succeed in the most beautiful roll ever!
For Vanilla Roll
1 cup cake flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
4 large large eggs
2 Tbsp canola oil
2 Tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
Confectioners’ sugar for dusting
For The Filling
1/4 cup butter softened
1 8 oz. cream cheese, softened
1 tsp vanilla extract
3 cups confectioners’ sugar
Raspberries fresh or frozen
Preheat the oven to 350 degrees F. Line a 10×15 baking sheet with parchment paper, then spray with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder and salt to combine. Set aside.
Using an electric hand mixer, beat the eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the buttermilk, oil, vinegar and vanilla.
Gradually fold in the dry ingredients mixture using a rubber spatula, until just combined.
Pour batter on a prepared sheet pan. Spread forming an even thin layer. Bake for 12-15 minutes, until a toothpick inserted comes out clean and it springs back to the touch.
Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Carefully remove the parchment paper that was underneath the cake.
Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Make the filling:
Using an electric mixer, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until all ingredients are well-combined.
When the cake is completely cooled, unroll carefully and spread the filling evenly across the surface of the cake, leaving about 1/2 inch on the border. Add some raspberries fresh or frozen in a layer on top.
Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
Once rolled, wrap the cake with plastic wrap and chill in the refrigerator for about 1 hour.
Before slicing and serving, dust with confectioner’s sugar and top with raspberries.
Store any remaining cake in an airtight container in the refrigerator.