Berry Cream Roll Cake Recipe

If you’re looking for a dessert that feels like a warm hug wrapped in a cloud, the Berry Cream Roll Cake is exactly what you need. This delightful treat combines a light, fluffy sponge cake rolled around a luscious cream filling with bursts of fresh raspberries, creating a perfect harmony of softness and fruity brightness. Topped with a medley of vibrant berries and a sprinkle of crushed freeze-dried raspberries, this cake not only tastes heavenly but is a stunning centerpiece for any celebration or casual get-together. Trust me, once you make this Berry Cream Roll Cake, it’s going to become your new favorite show-stopper dessert.

Ingredients You’ll Need

What I love about the ingredients in this Berry Cream Roll Cake is how simple yet essential each one is. They come together to create that perfect balance of airy texture, creamy richness, and fresh fruity sparkle, making every bite a delight.

• 4 large eggs: These provide structure and a light, airy base for the sponge cake.
• 120 g (½ cup) granulated sugar: Adds sweetness and helps the eggs become fluffy when beaten.
• 1 tsp vanilla extract: A little warmth and aroma that elevates all the flavors.
• 120 g (1 cup) all-purpose flour: Gives the cake body without heaviness.
• 1 tsp baking powder: Helps the sponge lift, ensuring softness and springiness.
• Pinch of salt: Balances flavors and enhances the sweetness.
• 250 ml (1 cup) heavy cream, chilled: The star of the creamy filling, whipping up into luscious peaks.
• 100 g (3.5 oz) cream cheese (optional): Adds tangy richness and stability to the cream.
• 3 tbsp powdered sugar: Sweetens the cream without graininess.
• Fresh raspberries (whole): For a fresh, juicy surprise in the center of the roll.
• Whipped cream for covering: Makes the outside dreamy and luscious.
• Fresh raspberries, blackberries, and blueberries: A colorful and flavorful decoration on top.
• Crushed freeze-dried raspberries: Adds a tangy crunch and beautiful color contrast.
• Mint leaves (optional): A refreshing touch that brightens the whole presentation.

How to Make Berry Cream Roll Cake

Step 1: Bake the Perfect Sponge Cake

Start by preheating your oven to 180°C (350°F) and lining a 10×15 inch baking tray with parchment paper. Beat the eggs and sugar together until the mixture becomes pale and fluffy, about 5 minutes — this is key to getting that light sponge texture you want. Stir in the vanilla extract to infuse every bite with inviting sweetness. Next, sift the flour, baking powder, and salt to ensure there are no lumps, then gently fold these dry ingredients into your egg mixture with care to keep all that lovely air trapped inside. Pour your batter evenly into the prepared tray and bake for 10 to 12 minutes, or until the surface is golden and springy to the touch. When it’s out of the oven, roll the warm sponge with the parchment and a clean towel to shape it perfectly—letting it cool like this makes it much easier to handle later.

Step 2: Prepare the Cream Filling

While your sponge cools, whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. If you love a cream that’s extra rich and a little tangy, gently fold in the cream cheese at this stage. It’s a game-changer for texture, giving your filling some beautiful body without compromising on softness. The result should be a smooth, thick whipped cream base that’s ready to bring your Berry Cream Roll Cake to life.

Step 3: Assemble and Roll

Carefully unroll the sponge cake and spread the luscious cream filling evenly over the surface. Lining the center with whole fresh raspberries adds that juicy pop in every slice, and when you roll it back up gently, it creates a stunning spiral of cream and berries inside. Take your time here—you want to keep the roll tight but delicate, preserving that pillowy softness alongside the fresh fruit.

Step 4: Decorate with Dreamy Fresh Berries

Cover the outside of your rolled cake with a smooth layer of whipped cream, like frosting a delicate canvas. Then pile on fresh raspberries, blackberries, and blueberries for a burst of color and natural sweetness. Sprinkle crushed freeze-dried raspberries over the top for a tangy crunch and a beautiful rosy blush. If you want, finish off with a few mint leaves for a bright, garden-fresh note that makes the Berry Cream Roll Cake even more irresistible.

How to Serve Berry Cream Roll Cake

Garnishes

Fresh berries are the obvious and perfect garnish here — their natural sweetness and vibrant colors make the cake look like a work of art. A light dusting of powdered sugar or a few mint sprigs add an extra touch of elegance and brightness without overwhelming the delicate flavors.

Side Dishes

This Berry Cream Roll Cake pairs beautifully with a simple cup of fragrant tea or a lightly brewed coffee that won’t compete with the dessert’s subtle sweetness. For a more indulgent experience, a small scoop of vanilla ice cream on the side is heavenly, especially during warmer months.

Creative Ways to Present

Try slicing the roll into generous spiral rounds and serving them on a slate platter artfully drizzled with berry coulis or chocolate sauce. Another fun idea is to create mini roll cakes using a smaller tray for a beautiful individual dessert. Either way, the Berry Cream Roll Cake’s impressive swirl and fresh berries make it a feast for both eyes and palate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might surprise you), cover the Berry Cream Roll Cake tightly with plastic wrap and refrigerate. It will stay fresh and moist for up to 3 days, making it a wonderful make-ahead option for parties or dinner guests.

Freezing

To freeze the cake, wrap it very carefully in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen properly, it can last up to 1 month. When you want to enjoy it, thaw it overnight in the refrigerator to maintain that perfect creamy texture.

Reheating

This dessert is best enjoyed chilled, so reheating isn’t recommended. However, if you’d like to bring it slightly closer to room temperature, simply leave it out for 15 to 30 minutes before serving to allow those flavors and softness to shine.

FAQs

Can I use frozen berries instead of fresh ones?

It’s best to use fresh berries for the filling and decoration because frozen berries can be watery and may affect the texture of your cream and sponge. If you must use frozen, thaw them completely and drain well before incorporating.

Is cream cheese necessary for the filling?

No, cream cheese is optional but highly recommended if you want a richer, tangier cream filling that holds its shape better. If you prefer a lighter cream, just omit it and enjoy the whipped cream on its own.

How do I prevent the sponge cake from cracking when rolling?

Rolling the sponge warm with the parchment inside a towel is the secret. This softens the cake and helps it “memorize” the rolled shape. Let it cool completely rolled up before unrolling to add the filling.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, and be sure to check that your baking powder is gluten-free as well. The texture may be slightly different but still delicious.

How long does it take to make the Berry Cream Roll Cake?

From start to finish, including baking, cooling, assembling, and decorating, plan for about 1.5 to 2 hours. Most of that is hands-off baking or cooling time, so it’s great for a relaxed afternoon project.

Final Thoughts

I wholeheartedly encourage you to try making the Berry Cream Roll Cake at home. It’s a dessert that impresses with its delicate layers, fresh fruity brightness, and creamy indulgence—all wrapped into one gorgeous, shareable treat. Whether for a holiday celebration, a cozy tea, or just a special sweet moment, this cake will bring joy and smiles every time. You’ll find yourself coming back to it again and again, trusting me on that one!

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