Chocolate Raspberry Swiss Roll
There’s something undeniably elegant about a Swiss roll. The delicate spiral, the contrast of dark chocolate cake against bright raspberry filling, and the soft cloud of whipped cream make this Chocolate Raspberry Swiss Roll a true showstopper.
Despite its bakery-worthy appearance, this dessert is surprisingly approachable. With a light chocolate sponge, a vibrant homemade raspberry filling, and freshly whipped cream, it’s the perfect centerpiece for holidays, dinner parties, or anytime you want to impress.
Why I Love This Recipe
As a food writer, I’m always drawn to desserts that balance beauty and flavor. This Swiss roll delivers both:
- Light, airy chocolate sponge that isn’t overly sweet
- Tart raspberry filling that cuts through the richness
- Creamy whipped layer for perfect texture balance
- Stunning presentation with minimal decorating effort
It’s refined without being fussy. And once you master the rolling technique, you’ll find it’s easier than it looks.
Chocolate Raspberry Swiss Roll
Light chocolate sponge rolled with fresh raspberry filling and whipped cream for an elegant dessert.
Prep: 40 min | Cook: 15 min | Total: min
Servings: 10 servings
Ingredients
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) hot water
- 1 1/2 cups (360 g) fresh or thawed raspberries
- 1/4 cup (50 g) granulated sugar (for filling)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional)
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh raspberries and chocolate shavings for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Beat egg yolks with granulated sugar until pale and fluffy. Stir in vanilla.
- Sift together flour, cocoa powder, baking powder, and salt. Fold into the egg mixture along with hot water.
- In a separate bowl, beat egg whites to soft peaks and gently fold into the batter.
- Spread batter evenly in prepared pan and bake 12-15 minutes until cake springs back when touched.
- Turn cake onto a clean towel dusted with powdered sugar, remove parchment, and roll up with the towel. Cool completely.
- For the filling, simmer raspberries, sugar, and lemon juice for 5-7 minutes until softened. Stir in cornstarch slurry if thicker filling is desired. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cooled cake, spread whipped cream evenly, then spoon raspberry filling over the cream.
- Roll cake back up tightly and place seam-side down. Chill at least 1 hour before slicing.
- Garnish with extra whipped cream, fresh raspberries, chocolate shavings, and a dusting of powdered sugar before serving.
Nutrition
- Calories: 320 calories
- Fat: 18 g
- Carbs: 36 g
- Protein: 6 g
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Ingredients
For the Chocolate Sponge
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) hot water
For the Raspberry Filling
- 1 1/2 cups (360 g) fresh or thawed raspberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thicker filling)
For the Whipped Cream
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- Fresh raspberries
- Chocolate shavings
- Powdered sugar for dusting
Ingredient Swaps & Notes
- Frozen raspberries work perfectly—just thaw and drain excess liquid.
- Extra rich flavor: Add 1 tablespoon espresso powder to enhance chocolate depth.
- Stabilized cream: Add 1 teaspoon gelatin (bloomed) for longer-lasting structure.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend.
The key to a perfect roll is keeping the sponge flexible and moist—don’t overbake.
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the Batter
Beat egg yolks with granulated sugar until pale and fluffy. Stir in vanilla.
Sift together flour, cocoa powder, baking powder, and salt. Fold into the yolk mixture along with hot water.
3. Whip the Egg Whites
In a separate bowl, beat egg whites to soft peaks. Gently fold into the batter to keep it airy.
4. Bake
Spread batter evenly into the prepared pan. Bake for 12–15 minutes, until the cake springs back when touched.
5. Roll While Warm
Turn the cake onto a clean towel dusted with powdered sugar. Remove parchment and roll up with the towel. Let cool completely.
6. Prepare the Raspberry Filling
Simmer raspberries, sugar, and lemon juice for 5–7 minutes until softened. Add cornstarch slurry if you prefer a thicker filling. Cool completely before using.
7. Make the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Assemble
Unroll the cooled cake carefully. Spread whipped cream evenly, then spoon raspberry filling over the cream.
Roll the cake back up tightly and place seam-side down. Chill at least 1 hour before slicing.
9. Garnish & Serve
Top with whipped cream, fresh raspberries, chocolate shavings, and a dusting of powdered sugar.
Tips for Success
- Roll the cake while warm to prevent cracking.
- Don’t overfill—too much filling makes rolling difficult.
- Chill before slicing for clean, neat spirals.
- Use a serrated knife for smooth cuts.
If cracks happen, don’t worry—dust with powdered sugar or cover with whipped cream. It’ll still taste amazing.
Serving Suggestions & Pairings
This elegant dessert pairs beautifully with both breakfast favorites and savory meals for a complete gathering spread:
- A brunch table featuring Fluffy Buttermilk Pancakes – The Secret to a Perfect Breakfast Stack
- A cozy morning option like Classic French Toast – The Golden Breakfast Everyone Loves
- A comforting bake such as Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- A savory contrast like Easy Homemade Caesar Salad with Chicken
- A rich dinner pairing such as Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite
The tart raspberry filling makes it especially refreshing after creamy or savory dishes.
Nutritional Information (Per Serving)
- Calories: 320
- Fat: 18 g
- Carbohydrates: 36 g
- Protein: 6 g
Nutritional values are estimates and may vary depending on ingredient brands.
Storage & Leftover Tips
- Store covered in the refrigerator for up to 3 days.
- For best texture, keep chilled until ready to serve.
- Freeze (wrapped tightly) for up to 1 month—thaw overnight in the fridge before serving.
Swiss rolls actually slice even more cleanly after being well chilled.
More Recipes You’ll Love
If you enjoyed this elegant dessert, try:
- Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- Fluffy Buttermilk Pancakes – The Secret to a Perfect Breakfast Stack
- Classic French Toast – The Golden Breakfast Everyone Loves
- Easy Homemade Caesar Salad with Chicken
- Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite
Each one brings dependable flavor and crowd-pleasing appeal.
Final Thoughts
This Chocolate Raspberry Swiss Roll is the kind of dessert that looks like it belongs in a pastry shop window—but it’s completely achievable at home. Light chocolate sponge, tangy raspberry filling, and fluffy cream come together in a dessert that feels indulgent yet balanced.
If you make this recipe, I’d love to hear how it turned out. Share your experience, leave a comment, and follow along for more elegant yet approachable recipes.
Happy baking! 🍫🍓
