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.Raspberry Chocolate Swiss Roll topped with berries and a bowl of raspberries in the background

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.
Raspberry Chocolate Swiss Roll topped with berries

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.rolling up a 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.Raspberry Chocolate Swiss Roll on a plate with a fork

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

More Berry Chocolate Favorites

Raspberry Chocolate Swiss Roll topped with berries and a bowl of raspberries in the background
5 from 19 votes
Review Recipe

Raspberry Chocolate Swiss Roll

Prep Time 3 hours 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Servings 12 servings
Author Melanie
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.



  • 4 eggs divided
  • ½ cup sugar + ⅓ cup, divided
  • 1 teaspoon vanilla
  • ½ cup flour
  • cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • cup water


  • ½ cup freeze dried raspberries ½ ounce
  • 8 ounces cream cheese room temperature
  • ½ teaspoon vanilla
  • pinch of salt
  • 1 cup powdered sugar divided
  • 1 cup heavy whipping cream


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


  • 6 ounces raspberries fresh

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  • Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
  • 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 ½ cup sugar and beat until stiff peaks.
  • In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
  • In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ 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.
  • 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.
  • Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
  • 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.


  • Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
  • In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
  • In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
  • Fold in 1 ½ 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).
  • 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.
  • Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.


  • 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.
  • 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.

Nutrition Information

Calories: 256, Carbohydrates: 29g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 92mg, Sodium: 80mg, Potassium: 147mg, Fiber: 1g, Sugar: 21g, Vitamin A: 480IU, Vitamin C: 1.4mg, Calcium: 42mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

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

More Valentine’s Day Desserts: 

Raspberry Brownie Cheesecake Trifles

Raspberry Cheesecake trifle in clear dishes drizzled with chocolate


Raspberry Rose CakePiece of Raspberry Rose Cake on a pink plate


Red Wine Chocolate Cake with Raspberry Butter Cream

Red Wine Cake with pink frosting and a bite out of it

Raspberry Chocolate Swiss Roll topped with berries shown with a title
Raspberry Chocolate Swiss Roll shown with a title


About the author


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.

More Posts by Melanie

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Recipe Rating


  1. I made this for my daughters birthday this past year, which is on Christmas Eve. It was amazing!! Cake rolled up easily with no cracking. The only change I made, was because the pandemic + Christmas shopping meant everything was out of stock everywhere. I didn’t trust using any kind of fruit purée, because I was sure it would make things watery, and I couldn’t find freeze dried raspberries or raspberry extract anywhere. As a spur of a moment decision, I grabbed a box of raspberry jello mix and crossed my fingers. I only used a few teaspoons of it, and it was PERFECT. Strong raspberry flavor , that didn’t come across as artificial or overpowering at all. Nice and bright, and it was a beautiful color. I’m about to make it again for Easter, again using the jello, and decided to stop and leave a review. It’s great!5 stars

  2. I made this the other day and it was fairly easy and sooo delicious! The whole family loved it – thank you for the recipe. I need to try again to work on the roll, as mine stuck/cracked some. My question is – did you use “dark” cocoa powder? In your pic, the chocoloate color is so much darker. Mine was more like a medium/light brown.

    1. Hi Amy, I like using a regular cocoa powder for that rich chocolate flavor but you could use a dark cocoa powder for a deeper color, just remember it won’t be as chocolatey or sweet.

  3. I have a (maybe silly) question… when rolling the cake in the towel- is the towel rolling along inside the cake (so it’s within the roll? Or do you just roll the cake and then wrap the towel around the outside of the cake roll? Thank you!

    1. That’s a great question Amy! You roll it with the towel so that it will be inside of the roll. Enjoy!

  4. Beautiful and so delicious!!! This is now one of my very favorite deserts to wow a party. Thank you and please keep making more resizes like this!!!5 stars