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

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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!

Ingredients for blackberry lemon cake roll on the table

⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:

Natasha's Kitchen Cookbook

Blackberry Lemon Cake Roll (VIDEO)

4.84 from 104 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 12 " cake roll

Sponge Cake Ingredients:

For the Lemon Syrup:

  • 1/4 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:

  • 3/4 cup heavy whipping cream, chilled
  • 1 Tbsp powdered sugar
  • 2 lemon slices, cut into triangles

Instructions

  • Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
  • 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**
  • 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.
  • 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.
  • Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
  • 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.
  • 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.
  • For the topping, beat together 3/4 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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Blackberry Lemon Cake Roll
Skill Level: Easy/Medium
Cost to Make: $$

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Ruby
    February 6, 2024

    YUM!!!!
    I’m guessing you should cover a keep leftovers, if there are any😁 , in the fridge.

    Reply

    • Natashas Kitchen
      February 6, 2024

      Leftovers are almost impossible with this cake, I’m so glad you loved it, Ruby! Yes, cover and refrigerate and it will be just as good the next day.

      Reply

  • Yuk
    January 24, 2024

    Hi Natasha!
    Do you think this cake roll can be made a couple days in advance and refrigerated?
    Thanks in advance!

    Reply

    • Natasha's Kitchen
      January 24, 2024

      Depends how many days in advance. I usually freeze just the sponge portion for up to 3 months (I actually have one in the freezer right now, rolled into a log into a sheet of parchment paper). I haven’t tried freezing this assembled but I do think it would work well. I would wait to add the powdered sugar, whipped cream topping and fresh blackberries/lemon until the day you are serving. I hope that helps

      Reply

      • Yul
        January 24, 2024

        That does help! So wait for it to cool then put in freezer wrapped in plastic wrap, in a log as you mentioned? Does it thaw okay and not get mushy?

        Reply

        • Natashas Kitchen
          January 24, 2024

          That’s right. Although, like I said, I haven’t tried it assembled, but cakes are frozen all the time so it’s work a test. I hope you love it.

          Reply

  • Carson VanWinkle
    January 22, 2024

    Taste amazing. Being a amateur I struggled to get it into a roll.

    Reply

  • Jo
    October 17, 2023

    Can you add different extracts to the cake , extracts such as vanilla or almond? And how much extract, 1 teaspoon? I would like to use the cake as base for several different fillings. Also if I bake the cake today should I fill it tomorrow before serving? If yes should the rolled cake be refrigerated overnight?

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Hi Jo. Yes, you can experiment with different extract flavors. I think 1 tsp would be a good start. Yes, the roll cake should be refrigerated once filled.

      Reply

  • Mary
    September 14, 2023

    This looks delicious. Could I use fresh blue berries in this instead of blackberries?

    Reply

    • Natasha's Kitchen
      September 14, 2023

      Hi Mary, I won’t be able to advise unless I personally test it. It will be an experiment for you if you give that a try! But I saw one of our readers shared that they used blueberries and loved it.

      Reply

  • Basia
    September 2, 2023

    Can I use this recipe to make a round cake (birthday cake)? If so, what measurements do I need?

    Reply

    • NatashasKitchen.com
      September 2, 2023

      Hi Basia! You can use my Blackberry cake recipe instead.

      Reply

      • Basia
        September 2, 2023

        I will try that. Thanks:)
        Your recipes are great by the way👍

        Reply

  • Sindy Smith
    August 5, 2023

    I am a horrible baker and followed directions to the letter and IT WAS AWESOME!! So so yummy. (oh except I used Blueberries)

    Reply

    • Natashas Kitchen
      August 5, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Sindy! I’m so glad you loved it!

      Reply

  • Gigi
    July 31, 2023

    Hey Natasha! I love to make this cake every once and a while, so it’s pretty good, but the reason I’m giving this 3 stars is because first of all, the cake was sticking to the towel and even broke a little, and second of all, the lemon syrup did nothing. I followed the recipe exactly and there was no lemon taste. I wish this recipe could have a lemon cake with blackberry frosting instead. Was still delicious without lemon though!

    Reply

    • NatashasKitchen.com
      July 31, 2023

      Hi Gigi! This can be due to humidity or moisture in your area or kitchen causing a wet and sticky top.You can use powder sugar your on your towel before putting the cake onto it! This will prevent it from sticking. Also, if you’d like to add more lemon flavor, you can add lemon extract to the batter (just be careful not to over mix the batter). I hope you try again and have better results!

      Reply

      • Viktoriya
        December 24, 2023

        My sister made this roll for Christmas and it’s the best dessert I’ve tried in a long time! I love how refreshingly moist and not overtly sweet the cake is. 100% going to make this myself!

        Reply

        • Natasha's Kitchen
          December 25, 2023

          Love it and great to hear that you enjoyed it!

          Reply

  • Sharmeen Rehan
    June 3, 2023

    Hi! I really want to make this, but I live in a condo and the oven is small, I can’t fit a baking a sheet bigger than 9×13. If I use that, do I need to do anything different?

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Hi Sharmeen! Because this is a roll cake, it would be difficult to roll it if you made it any smaller than the suggested size pan. You will need to adjust the recipe to fit your pan and likely bake it for less time.

      Reply

  • Jelena
    April 8, 2023

    I made mine with strawberries, and it’s our favorite desert so far!!!!

    Thank you so much for all you recipes and videos!
    My family enjoys everything I made followed your recipes!

    Reply

    • Natashas Kitchen
      April 8, 2023

      That’s just awesome! Thank you for sharing your wonderful comment, Jelena!

      Reply

  • Sarah
    March 19, 2023

    Just made this today. I followed the instructions to a T, made sure to whip eggs/sugar for 7 minutes until tripled in size, bake until golden, roll while hot, etc. I used a clean/dry linen towel to roll, I use this towel for other rolls as well, and it stuck so badly! I was super disappointed. I couldn’t even salvage it. I ended up trying a bit just to see how it tasted and the taste was phenomenal!! But looked horrible after a half for it had stuck to the towel. Some got stuck on the parchment as well while turning it out onto the towel (yes I used parchment, I don’t ever buy wax paper). Have been reading the comments and it looks like a lot of people have had this issue. Oh well 🤷🏼‍♀️

    Reply

    • Roy
      April 7, 2023

      Hi Sarah! Just made this recipe as well! All you have to do is heavily powder sugar your towel before putting the cake onto it! It will prevent it from sticking! Hope you try again and have better luck!

      Reply

      • Natashas Kitchen
        April 7, 2023

        Thank you so much for sharing that with us.

        Reply

    • Irina
      April 16, 2023

      Immediately after removing the cake sprinkle the top with confectioner’s sugar. It may help to prevent stacking to towel.

      Reply

  • Betsy
    January 24, 2023

    Hi Natasha I made the cake roll today and it is delicious BUT, it turned out to be a trifle😂😂, after getting the roll to room temp I unrolled and it stuck to the towel, maybe it should have cooled a little before rolling or maybe a linen towel, not sure but it was fun, and the trifle is very good.
    Thought you would get a chuckle out of this, any ideas on what happened would be appreciated.
    Thanks for all your wonderful recipes.
    Fondly,
    Betsy

    Reply

    • Natasha
      January 24, 2023

      Hi Betsy, usually I like to roll the cake right away while it’s hot. If you haven’t already, it might help to watch the video tutorial to see what our process was in rolling the cake. Another trick that I’ve been employing lately is to dust the linen with powdered sugar before rolling and that also seems to help.

      Reply

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