Go Back
+ servings
Raspberry Chocolate Roll on a long rectangular cutting board
Print

Raspberry Chocolate Roll Cake (Crazy Easy)

This raspberry roll cake is made with moist chocolate sponge cake, decadent cream, and fresh raspberries. Nail the shape with a simple kitchen trick!
Course Cake, Dessert
Cuisine American
Keyword chocolate cake roll, rasberry cake roll, strawberry cake roll
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings
Calories 140kcal

Ingredients

Cream

Decoration

  • 1 cup fresh raspberries

Instructions

Cake Roll

  • Preheat the oven to 350°F. Prepare ingredients for the cake.
    Ingredients for raspberry chocolate roll on a table: 6 eggs, cocoa, sugar and flour
  • Using a stand mixer or hand mixer, beat the eggs and sugar together until the mixture doubles in volume. 
    6 eggs in a KitchenAid mixture with sugar besides it
  • In a separate bowl, sift the flour and cacao together.
    A bowl with a strainer on top and cocoa and flour besides the bowl
  • In thirds, fold the flour into the egg mixture with a spatula just until well-combined. Be extra careful not to over mix the dough.
    In a bowl egg mixture and flour mixture combined with a spatula
  • Spread the dough onto a baking sheet lined with parchment paper or a silicone baking mat (10" X 15" is a perfect size). Bake for 12 minutes.
    Raspberry Chocolate Roll dough spread on a baking sheet
  • Remove the cake from the oven and place a kitchen towel over it. Starting with the shorter side, roll up the cake into a spiral.
    Raspberry Chocolate Roll being rolled with a towel placed on top of the sponge cake
  • Let the roll cool completely at room temperature.
    Rolled sponge cake, with a towel on the inside, being placed on table to cool

Filling & Topping

  • Unroll the cake and discard the parchment paper. Spread the mashed raspberries over the cake and let them soak into the cake while you work on the cream.
    Mashed raspberries spread on the top of the cake and cream spread on top of the raspberries
  • Using a stand mixer or hand mixer, beat the powdered sugar, cacao, and extra cold heavy whipping cream together until the mixture forms stiff peaks.
    Cocoa, powdered sugar, and whipped cream in a bowl
  • Spread a thick layer of cream over the raspberries and roll the cake back up.
    Raspberries placed inside cake roll
  • Using the remaining cake cream, frost the entire outside of the cake. Decorate it as you wish with fresh raspberries, chocolate, and cacao.
    Cocoa shaken on top of the Raspberry Chocolate Roll
  • Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
    Raspberry Chocolate Roll on a long rectangular cutting board

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 18mg | Potassium: 96mg | Fiber: 2g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg