Raspberry Chocolate Cake Roll

This Raspberry Chocolate Cake Roll is a total showstopper, filled with a luscious raspberry sauce, silky chocolate whipped cream, and finished with a glossy, rich ganache. It’s pure indulgence that’s perfect for Valentine’s Day, Christmas, or anytime you want to wow your family and friends with a beautiful, delicious dessert.

An Awesome Flavor Combination

I’m really excited to share this raspberry chocolate cake roll with you! It actually started as a spin-off of my beloved Yule Log Cake, which has a classic vanilla filling. Many of you asked for a version with rich chocolate and fresh raspberries, so I combined those dreamy flavors here. I adapted the chocolate cake from the Yule Log and used the vibrant raspberry filling from my Raspberry Chocolate Layer Cake, then added a smooth chocolate whipped cream for extra indulgence. The result is a dessert that’s just dreamy and perfect for celebrations or those special “treat yourself” moments.

Why You’ll Love This Raspberry Chocolate Swiss Roll

• Classic flavor combo. Honestly, who doesn’t adore chocolate and raspberry? It’s a timeless pairing that always hits the spot. Even if you don’t usually think of yourself as a raspberry fan, this cake might just change your mind. Plus, the cake balances sweetness nicely, so it won’t overwhelm your taste buds.
• Luxurious ganache topping. I finished this cake with a smooth, shiny chocolate ganache that’s just a tad thicker than usual I love that texture. If you prefer something lighter, you can whip it up like I do on the Yule Log. Either way, it’s pure chocolate heaven.
• Great for prepping ahead. My favorite way is to bake the cake roll a day before serving, then add the ganache just before enjoying. You can also cover it all in ganache and refrigerate for a day or two it actually helps the flavors deepen.

Ingredient Notes

This raspberry chocolate Swiss roll recipe uses fresh raspberries, quality cocoa powder, chocolate, and pantry staples you probably already have around. Scroll down to the recipe card for exact measurements and details.

• Cornstarch – This is key for thickening the raspberry filling to just the right consistency. The sauce doesn’t need to boil hard, but if it bubbles briefly, don’t let it cook too long or the texture may fall apart.
• Lemon juice – Adds a nice bright note to the raspberry sauce, but if you don’t have it on hand, it’s perfectly fine to skip.
• Raspberries – Fresh berries work best for flavor and texture. You can use frozen raspberries if needed; just thaw and drain them well to avoid too much extra liquid in the filling.
• All-purpose flour – Measuring flour precisely is important for a tender, moist cake. I recommend using a kitchen scale, or if you’re measuring by cups, use the spoon-and-level method so it’s not packed too tight.
• Dutch-processed cocoa powder – This gives the cake its deep, rich chocolate flavor. You can swap natural cocoa powder, but the flavor won’t be as bold.
• Espresso powder – Just a tiny touch enhances the chocolate without adding any coffee taste trust me, it makes a difference!
• Eggs – You’ll separate the yolks and whites, whipping the whites into fluffy peaks for a light, airy cake. Egg whites whip best at room temperature, but separating cold eggs is easier, so separate first, then let the whites warm up a bit.
• Heavy whipping cream – Chill it well before whipping; warm cream just won’t hold those lovely peaks.
• Powdered sugar – Sweetens and stabilizes the whipped cream filling so it keeps its shape nicely.
• Natural unsweetened cocoa powder – This adds a gentle chocolate flavor to the whipped cream filling. You can substitute the Dutch-processed cocoa powder here if you like.
• Semi-sweet chocolate – I use semi-sweet for the ganache because it balances richness and sweetness perfectly. Different chocolates might change the texture or taste.

How To Make Raspberry Chocolate Roll Cake

This recipe does take a bit of time, but most of it is hands-off while things cool or set. You can even make parts ahead of time. Be sure to check the printable recipe card for full details.

Make the filling

• Mix sugar and cornstarch. Start by whisking sugar and cornstarch in a saucepan until smooth, then add water and lemon juice, stirring to combine.
• Cook with berries. Warm the mixture over medium heat until the sugar dissolves, then add the raspberries. Cook, stirring occasionally, until the berries soften and release their juices. Use a spatula to gently mash some berries while cooking. Keep going until the sauce thickens nicely.
• Cool it down. Pour the sauce into a bowl and chill in the fridge. It will thicken more as it cools.

Make the cake roll

• Prepare the pan. Preheat your oven to 350°F and line a jelly roll pan with parchment, letting the paper extend an inch above the edges so you can easily lift the cake out later.
• Mix the batter. Whisk together dry ingredients in one bowl. In another, beat egg yolks with sugar until combined, then stir in sour cream, melted butter, and vanilla. Gently add the dry ingredients and mix just until everything comes together overmixing can toughen the cake.

Start by blending egg yolks with sugar, then add sour cream, melted butter, and vanilla for a smooth base.

Combine wet and dry ingredients carefully to keep the batter light.

• Whip egg whites. Beat the egg whites on high speed until stiff peaks form. Fold a third of the whites into the batter to loosen it, then gently fold in the rest, taking care not to deflate the mixture.

Here’s the fluffy whipped egg whites all set to fold in gently.

Carefully fold those airy whites into your chocolate cake batter for a light texture.

• Bake the cake. Spread the batter evenly in your pan and bake for 10-12 minutes, until the cake springs back gently when touched.
• Roll it up. Right after baking, lift the cake out by the parchment. Starting at the short side, roll it up slowly. You can let it cool rolled or gently unroll and reroll a few times to prevent cracks later. Either way, let it cool completely before moving on.

Make the filling

• Whip the chocolate cream. Beat heavy cream, powdered sugar, cocoa powder, and vanilla on medium speed until stiff, fluffy peaks form light, airy, and chocolatey.
• Unroll the cake. Carefully unroll the cooled cake, using a spatula to help loosen it from the parchment if needed.
• Spread the raspberry filling. Spoon the chilled raspberry sauce evenly over the cake, leaving a small border around the edges so it doesn’t spill out when rolled again.
• Add the chocolate whipped cream. Pipe or spread the chocolate whipped cream over the raspberry layer, smoothing it evenly with a spatula.

Spread the fresh, tangy raspberry sauce on the cake first.

Next, layer the silky chocolate whipped cream over the raspberry for that dreamy combo.

• Roll it back up. Roll the cake again without the parchment this time. It’s totally normal if some filling squeezes out; just use a spatula to wipe any excess away.
• Refrigerate it. Wrap the cake tightly in plastic wrap, seam side down, and chill in the fridge for at least an hour. You can also leave it overnight to let the flavors really come together.

Roll it gently to lock all those delicious layers in place.

Wipe off any extra sauce from the edges, then pop it in the fridge to chill and set up.

Prepare chocolate ganache and finish it off

• Make the ganache. Heat cream in the microwave until it just starts to boil, then pour it over chopped chocolate in a bowl. Let sit for a couple of minutes, then stir gently until smooth and shiny.
• Chill and rewarm. Refrigerate the ganache until it firms up. When you’re ready to spread, warm it in short bursts (about 10-15 seconds) just until soft enough to spread don’t let it get runny.
• Decorate the cake. Unwrap the cake and spread the ganache over the roll evenly. If you want, add extra dollops of chocolate whipped cream and fresh raspberries on top it looks so elegant and tastes amazing!
• Serve and enjoy! You can serve it right away or chill a bit longer so the ganache firms up with a beautiful shine.

Tips For The Perfect Roll Cake

• Strain your raspberry filling. If you want a smooth, seed-free sauce, strain it right after cooking. I usually leave the seeds because they add a little texture and keep it rustic, but it’s totally up to you.
• Roll the cake a few times. One trick I swear by to prevent cracks is to gently unroll and reroll the cake several times while it cools. For me, I usually unroll and reroll at 5 minutes, again at 10 minutes, then a few more times spaced out. It’s not essential but definitely helps keep the roll looking neat.
• Use a piping bag for the whipped cream. Piping the chocolate whipped cream makes it easier to layer evenly and keeps the cake looking tidy. Don’t have a piping bag? No worries! Just snip off a corner of a Ziploc bag and use that instead.
• Don’t overheat the ganache. After making the ganache, cool it completely to thicken. When reheating, warm it just enough to spread usually about 30 seconds total in short bursts. Overheating will make it too runny.

Other Filling Options

If you want to mix it up, the chocolate whipped cream here is lightly sweet and softly chocolatey. You could swap in the mascarpone filling from my Yule Log recipe for a richer, creamier twist or keep it simple with plain whipped cream from my classic chocolate Swiss roll if you prefer a lighter chocolate flavor.

Proper Storage

• Keep it fresh. Store this beautiful cake roll wrapped tightly in plastic wrap or inside an airtight container in the fridge. It’s best eaten within 3-4 days for peak freshness and flavor.
• Freeze for later. You can freeze the cake roll either before or after adding the ganache. Just wrap it really well in plastic wrap and thaw in the fridge before serving. It freezes wonderfully and will keep up to 3 months frozen.