Chocolate Raspberry Swiss Roll Recipe

If you’re looking to wow your friends or simply treat yourself to a dessert that feels like a grand occasion but is surprisingly approachable, this Chocolate Raspberry Swiss Roll Recipe is exactly what you need. It’s a delightful combination of rich, tender chocolate sponge cake wrapped around a luscious raspberry filling and fluffy whipped cream. The balance of sweet and tangy flavors, along with that dramatic spiral reveal, makes this cake a showstopper every time. Whether you’re baking for a special event or a cozy weekend indulgence, this recipe will quickly become a cherished favorite in your kitchen.

Ingredients You’ll Need

For this Chocolate Raspberry Swiss Roll Recipe, you’ll be using straightforward, pantry-friendly ingredients that come together effortlessly to create a harmonious taste and texture orchestra. Each component plays a crucial role, from the lightness of the eggs that give the sponge its airiness to the fresh raspberries that bring vibrancy in flavor and color.

• All-purpose flour (1/2 cup): Provides the structure needed for the delicate cake, so measure carefully.
• Unsweetened cocoa powder (1/4 cup): Adds a rich chocolate flavor without extra sweetness.
• Baking powder (1 teaspoon): Helps your cake rise to fluffy perfection.
• Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness.
• Large eggs (4): The main leavening ingredient, whisked for volume and stability.
• Granulated sugar (1 cup): Sweetens and aids in creating the tender crumb.
• Vanilla extract (1 teaspoon, plus extra): Infuses the cake and filling with warm, comforting notes.
• Milk (1/4 cup): Adds moisture for a soft cake texture.
• Unsalted butter, melted (1/4 cup): Brings richness and tenderness to the sponge.
• Fresh or frozen raspberries (1 cup): Provide that fresh, fruity tang and lovely color in the filling.
• Powdered sugar (1/2 cup + 1/4 cup): Used both in the raspberry filling and whipped cream for smooth sweetness.
• Lemon juice (1 teaspoon): Brightens the raspberry filling, balancing the sweetness perfectly.
• Heavy cream (1 cup): Whipped to create the light, airy layer that softens and complements the tartness of the berries.

How to Make Chocolate Raspberry Swiss Roll Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) to get it nice and hot. Grease a 15×10-inch jelly roll pan and line it with parchment paper to ensure your cake doesn’t stick. This step is simple but critical—you want your beautiful roll to come out perfectly intact, ready to be filled later.

Step 2: Whisk the Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting not only mixes but also aerates these ingredients, contributing to a light, fluffy texture in your cake. Setting this mixture aside allows you to focus on the eggs and sugar for a smooth batter.

Step 3: Beat Eggs and Sugar to Perfection

In a larger bowl, beat the eggs and granulated sugar on high speed using an electric mixer until the mixture is thick, pale, and tripled in volume—this usually takes about 3 to 4 minutes. This is the secret to a springy sponge cake. Then add vanilla extract and mix briefly to incorporate that lovely seasonal fragrance.

Step 4: Combine Wet and Dry Ingredients

Gently fold in the sifted flour mixture. Be careful here: folding ensures that you retain the air you’ve beaten into the eggs, which keeps the cake light. Then add the milk and melted butter, folding just until smooth. Smooth batter means an even bake and a tender crumb in your roll.

Step 5: Bake the Cake

Pour the batter evenly into the prepared jelly roll pan. Spread it out gently so the cake bakes uniformly. Bake for 12 to 15 minutes, keeping a close eye towards the end. The cake should spring back when pressed lightly—a perfect indication it’s ready. Let cool for 5 minutes before the tricky (but manageable) step of rolling.

Step 6: Roll the Cake While Warm

Carefully turn the cake out onto a clean kitchen towel that’s dusted with powdered sugar to avoid sticking. Peel off the parchment paper and, using the towel, roll the cake up from the short edge while it’s still warm. Rolling now helps the cake “memorize” this shape, so it won’t crack when filled later. Let it cool completely while rolled.

Step 7: Prepare the Raspberry Filling

In a small saucepan, cook the fresh or frozen raspberries over medium heat until they soften and start releasing their juice—about 3 to 5 minutes. Lightly mash them with a spoon to create a rustic texture. Stir in powdered sugar, lemon juice, and vanilla extract. A short simmer enhances the flavors and thickens the filling slightly, then cool it completely before assembly.

Step 8: Whip the Cream

In a clean large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Stiff peaks mean your cream is firm enough to hold shape yet soft enough to spread easily, the perfect foil for the tangy raspberry layer.

Step 9: Assemble the Swiss Roll

Once the cake is cool, gently unroll it on your work surface. Spread an even layer of whipped cream over the cake, then spoon the cooled raspberry filling on top. Work carefully and roll the cake back up without the towel, this time with all the delicious fillings inside. Place it seam-side down on a serving platter to keep it neat and beautifully rolled.

Step 10: Final Touches and Serve

Finish by dusting the top with powdered sugar and, if you like, add a few fresh raspberries for color and extra pop. Slice the Swiss roll with a sharp knife, and prepare for delighted oohs and aahs as everyone discovers the gorgeous spiral inside!

How to Serve Chocolate Raspberry Swiss Roll Recipe

Garnishes

For a picture-perfect finish, add fresh raspberries on top along with a sprinkle of powdered sugar. A few mint leaves can also brighten the presentation and add a fresh note to each bite. These simple garnishes elevate the dessert and make it look professionally crafted without extra fuss.

Side Dishes

This Swiss roll pairs beautifully with a light cup of coffee or a simple glass of milk to balance the richness. For a more indulgent pairing, a drizzle of warm chocolate sauce or a scoop of vanilla ice cream on the side will turn your serving into a decadent affair everyone will remember.

Creative Ways to Present

If you want to impress, serve individual slices on a slate board or colorful dessert plate, layering with extra raspberry dollops or a few edible flowers. You might even try slicing the roll into shorter pieces for a tea-party style spread. This recipe is versatile enough to dress up for any occasion!

Make Ahead and Storage

Storing Leftovers

You can store any leftover Chocolate Raspberry Swiss Roll Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind that the whipped cream and raspberry filling are delicate, so it’s best enjoyed fresh but still delicious when chilled properly.

Freezing

If you want to save this delight for later, wrap the whole roll tightly in plastic wrap and aluminum foil before freezing. When properly wrapped, it can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving, then add fresh garnishes to revive its beauty.

Reheating

This Swiss roll is best served chilled, so reheating is not recommended. Instead, let frozen slices thaw completely and enjoy the cream and raspberry filling in its refreshing, cool state for that perfect texture and taste.

FAQs

Can I use frozen raspberries in the Chocolate Raspberry Swiss Roll Recipe?

Absolutely! Frozen raspberries work just as well as fresh ones. Just thaw them slightly before cooking, and drain any excess water if needed to avoid a soggy filling.

What if I don’t have a jelly roll pan?

If you don’t have a 15×10-inch jelly roll pan, try using a similar-sized rimmed baking sheet. Just be mindful the cake might be slightly thinner or thicker, affecting bake time slightly.

How do I prevent the cake from cracking when rolling?

The key is to roll the cake while it’s still warm using a kitchen towel dusted with powdered sugar. This helps the cake “remember” the roll and prevents cracks when you add the filling later.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Just make sure it contains xanthan gum or another binder to keep the cake’s structure.

Is there a way to make the filling less sweet?

Definitely. You can reduce the powdered sugar in the raspberry filling and whipped cream to suit your preference, but be cautious—too little sugar may affect the texture and balance of flavors.

Final Thoughts

This Chocolate Raspberry Swiss Roll Recipe is a treasure trove of flavors and textures that will brighten any day and impress any crowd. Baking it is as rewarding as eating it, and sharing it feels even better. Don’t hesitate to try it for your next gathering or simply because you deserve a slice of homemade happiness. You’ll find yourself coming back to this recipe time and again!

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