Chocolate Raspberry Cake Roll

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. 

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks. 

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion. 

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake 

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar. 

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll with fresh raspberries and chocolate shards

YOU MAY ALSO LIKE:
30 Raspberry Desserts
Raspberry Chocolate Brownies
No-Bake Chocolate Raspberry Pie
Flourless Chocolate Raspberry Meringue Cake
Chocolate Raspberry Mousse Domes
Raspberry Coconut Mousse Cake
Raspberry Soufflé
1 Minute – Chocolate Raspberry Mug Cake
Chocolate Raspberry Mousse Cake
Chocolate Raspberry Cake
Raspberry Chocolate Cups
Raspberry Chocolate Molded Candies

Chocolate Raspberry Cake Roll

Chocolate Raspberry Cake Roll

4.75 from 4 votes
This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable
Servings 10 servings
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Ingredients
  

Chocolate Sponge Cake

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 2 tbsp (28g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/3 cup + 1tbsp (50g) all-purpose flour
  • 1/3 cup (40g) dark unsweetened cocoa powder
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt

Raspberry sauce

  • 9 oz (250g) raspberries , fresh or frozen
  • 1/4 cup (50g) sugar
  • 2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

  • 7 oz (200g) cream cheese , room temperature
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • Raspberry sauce
  • 1 cup (240g) whipping cream , chilled

For the Filling

  • 7 oz (200g) fresh raspberries

For Garnishing, optional

Instructions
 

Prepare the chocolate sponge cake.

  • Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
  • In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
  • In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
  • Gradually fold in the flour mixture.
  • Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
  • Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

  • Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
  • Bring to a boil and cook for about 5 minutes or until thickens.
  • Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

  • In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
  • In another bowl whip cream until stiff peaks form.
  • Gently fold the cream into the cream cheese raspberry mixture.
  • Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
  • Reserve some filling for decorating.
  • Sprinkle fresh raspberries over the filling.
  • Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

  • Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
  • Decorate with fresh raspberries and chocolate shards.
  • Dust with powdered sugar and enjoy.

Video

Nutrition

Serving: 1 serving out of 10Calories: 315kcalCarbohydrates: 32.3gProtein: 6gFat: 19.7gSaturated Fat: 10.1gCholesterol: 114mgSodium: 210mgPotassium: 289mgFiber: 4.3gSugar: 21.6gCalcium: 76mgIron: 2mg
Calories: 315kcal
Course: Dessert
Cuisine: American
Keyword: cake roll, chocolate, raspberry

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
© Copyright 2023. Home Cooking Adventure
Close