Raspberry Chocolate Swiss Roll

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Show your loved ones how much you care about them this Valentine’s Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

Have you ever made a swiss roll cake? Looks kinda tricky, huh? Well, it’s actually quite easy! Now, you can’t just take a regular cake recipe and roll it up. It’s gotta be a sponge cake.

How is a sponge cake different than a regular ole cake? It’s primarily made up of flour, sugar, and eggs. There’s NO butter or oil! This composition helps the cake hold together well and not crumble when rolling. And surprisingly, it’s still moist!

After you make the batter for this cake you pour it into a large jelly roll pan lined with parchment paper. It only takes about 14 minutes to cook. After it’s done you immediately turn the cake out onto a towel heavily coated in powdered sugar (this is so it doesn’t stick). Then you roll the cake up in the towel, starting at the short side. Let it cool completely and then you unroll it and spread the amazing raspberry cream filling on.
Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

I typically make my raspberry frosting with fresh berries, like in my Raspberry Chocolate Cupcakes. Unfortunately you can only add a couple tablespoons fresh mashed berries before it gets too thin. To get an intense raspberry flavor and still retain that perfect smooth texture the key ingredient is freeze dried raspberries. You blend them to a powder and add it to your frosting.

Naturally flavored and colored! So so good! You can get them at Amazon or Trader Joe’s.Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

Once you spread the filling on, roll the cake right back up (without the towel of course). Cover it with plastic wrap and place it in the fridge to firm up for 3 plus hours. Before serving, top it with the ganache, whipped cream and fresh berries. Refrigerate until ready to plate, slice, and serve.Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

With a moist chocolate cake, strong raspberry cream filling, chocolate ganache, whipped cream, and fresh berries this cake is sure to impress! Enjoy!

Raspberry Chocolate Swiss Roll

Show your loved ones how much you care about them this Valentine’s Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

Did you make this recipe?

Ingredients:

For the batter:

  • 4 eggs , divided
  • 1/2 cup + 1/3 cup sugar , divided
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water

For the Filling:

  • 1/2 cup freeze dried raspberries (1/2 ounce)
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 1 cup powdered sugar , divided
  • 1 cup heavy whipping cream

For the Ganache:

  • 3 ounces semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream

For the Topping:

  • 1 (6 ounce) container fresh raspberries

Directions:

For the cake:

  1. Preheat oven to 350 degrees F(325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
  2. In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks.
  3. In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
  4. In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
  5. Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
  6. Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
  7. When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.

For the Filling:

  1. Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
  3. In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
  4. Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
  5. Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
  6. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.

For the Ganache:

  1. Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
  2. Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

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Recipe source: Garnish & Glaze original frosting; Chocolate cake from Hershey

More Valentine’s Day Desserts: 

Raspberry Brownie Cheesecake Trifles

Nothing says "love" like these Raspberry Cheesecake Trifles made with rich chocolate from-scratch chocolate chip brownies, easy no-bake cheesecake filling, and fresh sweet raspberries.

Raspberry Rose Cake

Raspberry Rose Cake is made up of two tender white cakes with sweet raspberry jam sandwiched between and then covered in rose-like swirls of silky smooth raspberry cream cheese frosting. It's the perfect cake for Valentine's Day, a bridal shower, a baby shower... or any time you need a yummy pink cake!

Red Wine Chocolate Cake with Raspberry Butter Cream

Red Wine Cake is one of those desserts that is almost too good to be true! It combines a scrumptious moist chocolate cake and gives it a hug with sweet red wine. The raspberry buttercream icing takes the cake to a whole new level of decadence that you won't want to miss!

Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.
Show your loved ones how much you care about them this Valentine's Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.

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How to Make Raspberry Chocolate Swiss Roll

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Melanie

Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. You can visit Melanie on her blog: Garnish & Glaze.

22 comments on “Raspberry Chocolate Swiss Roll”

  1. I used to make cake rolls when my daughter was growing up, but she’s in college now and I haven’t done one in a while. That’s going to have to change! This is gorgeous — great tutorial too!

  2. What a perfect and delicious looking Swiss Roll – bravo:-)

  3. This looks so decadent! And what a creative use of freeze dried raspberries. I’ll have to try this!

  4. This is absolutely gorgeous! I love raspberry and chocolate together, but have never had it in a beautiful rolled cake like this. Love this idea!

  5. This is so stinking cute I can’t stand it ~ sharing, pinning, and wanting a bite so badly!

  6. This looks awesome. Just waiting for an occasion to make it. The raspberry rose cake looks delicious as well. Thanks for the recipes.

  7. I don’t have time for the roll to sit for 3 hours in the refrigerator. Is there an alternative? Freezer maybe? What is he shorttest possible time to have the roll cool?

    • Jessie, You don’t HAVE to let it sit for 3 hours in there. The reason for it being in the fridge so long is to have the filling stiffen up so it cuts easier and isn’t so messy. You could probably get away with just having it in the freezer 30 minutes.

  8. Made this recipe this evening for my cooking club. Is there an ingredient missing in the cake roll? The cake ingredients didn’t mix well with eggs whites. As a result the cake tasted clumpy and not smooth. We thought maybe there should have been oil or butter in the cake ingredients?

    • No ingredients missing. Sponge cakes don’t have butter or oil. Did you completely mix all the cake ingredients together before adding it to the stiff egg whites? And then did you mix them together completely? All the batter should have been brown (no white specks) when spreading it in the pan.

      • The chocolate batter ingredients would not mix with the egg whites. The chocolate batter was too thick. It was like oil and water trying to mix with the egg whites.
        Can you also explain steps 2,3and 4. We were confused with the different bowls and which eggs were getting mixed. Maybe that was our problem. For example,
        “First your beating eggs with a hand mixer then your beating eggs with the stand mixer. Are these the same eggs? Then your beatings eggs again with dry ingredients.

        • Did you forget to add the 1/3 cup water maybe? And sorry for the confusion. I just edited the instructs to be a little more clear. So you have 3 bowls- 1)where you are mixing the egg whites with an electric mixer 2) hooked to the stand mixer where you’re mixing the yolks, chocolate… 3) mixing the dry ingredients with a whisk. After getting everything mixed in the 3 separate bowls, you add BOWL 3 (with the dry ingredients) plus 1/3 cup water to BOWL 2 (the stand mixer with the yolk/chocolate). Once those two bowls are completely mixed, you add that to BOWL 1 (whites) and fold it together until completely combined.

  9. Is there an alternative for the freeze dried raspberrys?

  10. I have made this Swiss roll several times and it’s been a big hit. It taste as Good as it looks. I also cut up fresh raspberries and add it to the filling.

  11. Hi,
    If I want to make this ahead of time do you suggest making and filling the roll and then refrigerating it, or make the roll and then filling it on the day of? I would like make it a day ahead at least.

    Thanks

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