Blackberry Lemon Cake Roll (VIDEO)

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

This melt-in-your-mouth fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter has just 4 ingredients and the whipped blackberry frosting is ridiculously simple to make.

This cake only looks like it took forever but really it has simple ingredients, comes together quickly and is definitely a show-stopping cake! Take a bite of this Blackberry Lemon Cake Roll and you’ll have no words, only sound effects…. mmm…

Watch the Blackberry Lemon Cake Roll Video:

The combination of blackberries and lemon just makes my mouth water. P.S. You can make this cake roll a day in advance, cover and refrigerate and it will be just as good the next day. Hooray for make-ahead desserts!

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

That topping looks so lovely but it’s the easiest part of the cake!!

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

Tools You Will Need (affiliate):

Flour Sifter or fine mesh sieve
18×13 (half sheet) rimmed baking sheet
parchment paper to line baking sheet
clean tea towel or linen towel
flexible spatula
High powered stand mixer*
Piping Bag and Large Open Star Wilton 1M Tip

*If using a good electric hand mixer instead of a stand mixer, add 2 min to eggs/sugar mixing time.

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

The Ingredients are surprisingly really simple but the results are awesome!

⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:

Blackberry Lemon Cake Roll (VIDEO)

4.9 from 32 reviews
Prep time:
Cook time:
Total time:
Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.
Author:
Skill Level: Easy/ Medium
Cost To Make: $13-$15
Serving: 12" cake roll

Ingredients

Sponge Cake Ingredients:

  • 5 large eggs, room temp
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour
  • ½ tsp baking powder

For the Lemon Syrup:

  • ¼ cup warm water
  • 1 Tbsp granulated sugar
  • 4 Tbsp fresh lemon juice (from 1 med/large lemon)

For the Blackberry Frosting:

  • 8 oz cream cheese, softened
  • 8 Tbsp (113 grams) unsalted butter, softened
  • 1 cup powdered sugar
  • 6 oz blackberries, chopped (reserving 6 whole berries to garnish)

Optional Garnish:

  • ¾ cup heavy whipping cream, chilled
  • 1 Tbsp powdered sugar
  • 2 lemon slices, cut into triangles

Instructions

  1. Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
  2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**
  3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.
  4. Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.
  5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
  6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.
  7. Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
  8. For the topping, beat together ¾ cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.

Notes

**Sponge cakes rely on the volume of the whipped eggs to rise properly. It is extremely important to beat the eggs and sugar for the time stated.
***To prevent cracks in cake roll, it should be rolled in the linen towel right after it comes out of the oven.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

This sponge cake base in this blackberry lemon cake roll is amazing! It takes on moisture really well and won’t get soggy for several days. Hungry for More? Check out all of my many cake recipes using this easy European sponge cake base.

Ready, Set,… Bake!! Enjoy this my friends! 🙂

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Karlene
    October 9, 2017

    Can I use a hand held mixer? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Karlene, yes that would work with a high powered electric hand mixer on high speed but you will need to beat an extra 2-3 minutes since a stand mixer is a little more efficient in whipping in air. Reply

  • Tammy M
    September 29, 2017

    Will this work with frozen blackberries? Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Tammy, that should still be ok, but thaw them according to package instructions and pat dry with a paper towel so they are not overly juicy. You probably wouldn’t want to decorate the top with frozen though. Reply

  • Samantha
    September 29, 2017

    Do I use the whole egg or just the whites for the sponge? Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Samantha, I use 5 whole eggs. Make sure to watch the video before starting – it will help! 🙂 Reply

  • Galina
    September 16, 2017

    Hi Natasha, do u think this roll would be just as good if I substitute raspberries instead of blackberries? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Galina, I do think that would work well 🙂 Reply

  • Elya
    August 23, 2017

    Hi Natasha! We love your recipes. We just watched this recipe and my 5 year old daughter told me at the end “This lady is very beautiful.” Thank you again for this yummy recipe. We will try to make it today. Reply

    • Natasha's Kitchen
      August 23, 2017

      Awww, she’s so sweet! Please let me know what you both think of the recipe Elya! Reply

  • Barbara Damico
    July 27, 2017

    Hi, Natasha, I made this recipe for the sponge cake. My cake was a little dry. After a day in the refrigerator, it was a little better, since the juices from the fruit made it more moist. Did I do something wrong? I followed your directions to the letter. Thank you. Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Barbara, this cake gets it’s moisture from the filling and syrup you use on it. If you omitted the syrup, it would seem a little dry. I have tested this one with more syrup and it was difficult to roll so I found this amount the be the best balance of moisture and roll-ability 🙂 Reply

      • Barbara Damico
        July 27, 2017

        Gotcha!!! It was an easy recipe, I will use it again!! Thank you!! Reply

        • Natasha's Kitchen
          July 27, 2017

          You’re welcome Barbara! I’m glad to hear that! 🙂 Reply

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