Raspberry Cake Roll


A delicious raspberry cake roll with refreshing cream cheese. It looks amazing and festive, perfect for a special occasion. If the cake isn't too thin, this cake roll can't go wrong!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Raspberry cake roll
Veronique van Ohmydish

Made by Véronique

Published at 2018-03-22, this recipe is for 8 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

40 minutes 8 people Pie and cake
Raspberry cake roll


(✓ Tip: click to check off)

  • 100 gram sugar
  • 4 eggs
  • 100 gram all-purpose flour
  • pinch of salt
  • 40 gram dairy butter
  • powdered sugar
  • 125 gram cream cheese
  • 125 gram mascarpone
  • 4 tablespoons raspberry jam
  • large handful of raspberries
Raspberry cake roll ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • oven
  • oven tray lined with parchment paper
  • silicone kitchen brush
  • standmixer
  • silicone spatula
  • clean kitchen towel
  • small bowl
  • whisk

Raspberry Cake Roll

40 minutes 8 people Pie and cake

View the original recipe via:

Preparation -- 30 minutes+ waiting time

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Line the oven tray with parchment paper and coat the paper with butter.

Beat 4 eggs and 100 gram sugar in your standmixer until they're fluffy, this will take about 5 minutes. Meanwhile melt 50 gram dairy butter and add it to the fluffy eggs.

Gradually add the flour with a pinch of salt and make sure the batter will be as fluffy as possible. Divide the batter over parchment paper and make sure the cake won't be too thin.

Create an even rectangle of about 25 x 35 cm (9. 8 x 13. 7 inch). Bake the cake for about 10 minutes. Make sure to have a clean kitchen towel with a thin layer of powdered sugar ready.

As soon as the cake is set, transfer the cake to the towel and immediately remove the parchment paper. Roll the cake carefully and let it cool off while it's in the towel.  

Raspberry cake roll
Raspberry cake roll

Finishing the raspberry cake roll -- 10 minutes

Combine cream cheese and mascarpone until you've reached a smooth mixture. Add about 4 tablespoons of powdered sugar, you can sweeten it as much as you like.

Carefully remove the towel and coat the top with a thin layer of cream cheese mixture and then a thin layer of raspberry jam. Make sure the layers won't be too thick otherwise it's impossible to roll it up again.

Roll the cake and coat the top with the rest of the cream cheese mixture. You can chop of the ends of the cake for smoother edges. Finish with fresh raspberries and enjoy!

Rank this recipe!
0 votes