Cakes + Cupcakes

Chocolate Raspberry Roll Cake

I really enjoyed making this Chocolate Raspberry Roll Cake and even more, writing this post.  I love to teach and making a roll cake without cracking the spiral requires dedication and skill…both of which I know you have. 

Raise your hand if you remember Little Debbie Roll Cakes from high school!? They were 50 cents back in the 90’s and were/are soooo good. Those perfectly rolled little babies had a chocolate outer coating and, thinking back on it, looked effortless in its construction. 

This chocolate raspberry roll cake tastes fantastic with the raspberry cream but you can also fill it with strawberry puree, chocolate ganache, a buttercream fruit filling of your choice, or a yummy vanilla custard.  It won’t be without effort, but it will taste awesome.


Cream cheese – Cream cheese is high in fat and contains a small amount of carbs and protein. It’s a good source of vitamin A and contributes some riboflavin.

Butter – I like butter because it is calorie dense, contains a lot of Vitamin A, and Vitamin E, B12, and K. Butter is also an excellent source of conjugated linoleic acid (CLA) — a type of fat found in meat and dairy products. CLA has been linked to impressive health benefits.

Sour cream – We find that a mixture of sour cream and cream cheese makes for the creamiest, dreamiest, perfectly tangy cheesecake. Make sure your sour cream is also at room temperature to make sure it beats right into the cream cheese without any problems.

Monk fruit sweetenerMonk fruit sweetener, extracted from…you guessed it, monk fruit, has been around for a long time but has recently grown in popularity due to availability. It’s natural, contains zero calories, and is 100+ times sweeter than white sugar.

Vanilla extract – I suggest splurging on a high quality pure vanilla extract. The flavor profile is more rich and the quality can vary by manufacturer.

Raspberries – One cup of raspberries provides over 50% of the minimum daily target for vitamin C, which supports immunity and helps produce collagen and tissue formation. Raspberries also contain manganese and vitamin K, which play a role in bone health.

Almond flour – The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol. Almond flour is also rich in magnesium, which can help you better control your blood sugar levels.

Eggs – One egg contains 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs also contain lots of trace minerals that are important for your body. I would consider an egg a super food.

Xanthan gum – I know a lot of people are thinking…what in the heck is this stuff.  I was too until I had to study it in school.  Xanthan gum is essentially a thickener or thickening agent. It is used in all sorts of items from food to toothpastes. It’s also known to help promote saliva production and reduce constipation.

Unsweetened cocoa powder – if your looking for chocolate flavor without all the sugar and fat…keep cocoa powder in your pantry and use it on the reg.  It contains many health benefits such as reducing inflammation, improving blood flow, lowering blood pressure and improving cholesterol and blood sugar levels. (1)

Heavy cream – Heavy whipping cream contains necessary fat-soluble vitamins like Vitamin A, D, E, and K. Full-fat dairy products such as heavy whipping cream contain more of these vitamins than low-fat or nonfat dairy. This is why I always preach about full-fat dairy products over low or fat free. Fat-soluble vitamins are better absorbed by the body when they are consumed with fat.

Cinnamon – oh, cinnamon.  How I love you.  It’s also a very popular stripper name. Cinnamon is thought to have many medicinal and soothing properties, and is used frequently in Chinese herbal medicine. The distinctive smell and flavor of cinnamon comes from the essential oils contained in the bark, called cinnamaldehyde. Cinnamon also contains large amounts of polyphenol antioxidants which helps to calm inflammation.

Baking powder – Baking powder is made up of baking soda (sodium bicarbonate), cream of tartar (potassium bitartrate), and cornstarch.  Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It also makes for a great homemade toothpaste!

Here are a few tips to help you create the best roll cake:⠀

  • Making the roll cake isn’t too complicated but you definitely need to make sure you whip it enough. The egg mixture should triple in volume.
  • Do not grease the pan. The ungreased pan helps the cake rise. 
  • Once your egg reaches the ribbon stage, you want to fold your flour into the egg GENTLY so you don’t deflate. I sift my flour onto the egg mixture then gently fold to incorporate. 
  • Spread your batter onto a parchment-lined sheet pan and be sure to touch the edges.


Preheat oven to 350°F. Line a baking sheet (like these) with parchment paper. 

Combine dry cake ingredients in a bowl. Slowly add the wet cake ingredients, mixing until well combined. 

Spread the dough evenly on the baking sheet and bake for 10 minutes. 

While the cake is cooking, prepare the filling by mixing all filling ingredients with an electric mixer until well combined. 

Remove the cake from the oven and allow to cool slightly. Use a sharp knife to trim the cake away from the edge of the pan.

Flip onto a cooling rack. Remove parchment paper. Before it cools, flip it back over onto a tea towel…this is vital to avoiding those nasty cracks when you roll it up again with filling.

Let it cool. You’ll notice now that the cake has a memory. It can easily be rolled back up without cracking. 

Spread the filling evenly over the cake and then carefully roll the cake back into a tube. 

Refrigerate for 1 hour before slicing and serving. Enjoy!

1. Cocoa, Blood Pressure, and Vascular Function. Valeria Ludovici, Jens Barthelmes, Matthias P Nägele, Frank Enseleit, Claudio Ferri, Andreas J Flammer, Frank Ruschitzka, Isabella Sudano. Nutr. 2017 Aug 2;4:36. doi: 10.3389/fnut.2017.00036. eCollection 2017.

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