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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 post may contain affiliate links. Read my disclosure policy.

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:

Blackberry Lemon Cake Roll (VIDEO)

4.84 from 77 votes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $13-$15
Keyword: Blackberry Lemon Cake Roll
Cuisine: Russian, Ukrainian
Course: Dessert
Servings: 12 " cake roll

Ingredients

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

  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 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.

Recipe 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

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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

Read comments/reviewsAdd comment/review

  • Yolandi
    August 29, 2022

    Hi Natasha

    For the blackberry lemon roll cake can I try it with strawberries. I just can’t get the fresh blackberry but i have the frozen pack? It can I use frozen blackberry ?

    Reply

    • Natasha's Kitchen
      August 29, 2022

      That should still be ok to use frozen blackberries, 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

  • Elyshia
    August 15, 2022

    this looks great! i’ve been trying to find a good roll recipe for a summer pot luck and it looks like this one will be it (i made a pumpkin one for fall last year and everyone loved it) i wanted to ask if the syrup gives it a very lemony flavor or if i could/should put zest in the cake or the filling to make it more pronounced?

    Reply

    • NatashasKitchen.com
      August 15, 2022

      Hi Elyshia! I think it has a good lemony flavor but you can add zest if you’d like.

      Reply

      • elyshia
        August 20, 2022

        okay sweet thank you! 🙂 i’m sure it will turn out great. have a good weekend

        Reply

        • Natashas Kitchen
          August 20, 2022

          You’re welcome!

          Reply

  • Viviana
    August 2, 2022

    Hi Natasha, I hope you and your family are doing great.I love your videos … I was wondering can I make the blackberry lemon cake roll (Swiss roll) and the blueberry pie (including your pie crust) 2 days in advance? My husband’s grandpa b-day is this August 4 of 2022 but I won’t have time tomorrow or the 4th, so I was hopping to make them today August 2nd of 2022 is that possible or it will destroy the desserts?. I will really appreciate you getting back with me to the best of your convince. May the Lord Jesús Bless your entire family.
    Thanks

    Reply

    • NatashasKitchen.com
      August 2, 2022

      Hi Viviana. You can make this cake roll a day in advance, cover, and refrigerate and it will be just as good the next day. It might be fine the 2nd day as well. 🙂

      Reply

  • Terri Jackson
    July 24, 2022

    Hi Natasha…. I wanted to do a swiss roll for a friends mother that does’t like very much. I thought of using blueberries. Fresh…. Will it bleed to much in the cream frosting

    Reply

    • Natasha's Kitchen
      July 24, 2022

      Hi Terri, 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!

      Reply

  • Malgorzata
    July 18, 2022

    Hi Natasha!
    Can I bake sponge cake day before and roll with cream next day?

    Reply

    • Natashas Kitchen
      July 18, 2022

      Hi Malgorzata, You would want to roll it into shape after it’s baked if you try to roll it the next day it will likely crack and break.

      Reply

  • Dee
    May 28, 2022

    Can this be made today and refrigerated to serve tomorrow. Or will it be soggy?

    Reply

    • Natashas Kitchen
      May 28, 2022

      Hi Dee, I have refrigerated it overnight and served the following day. It’s best enjoyed within a day but it will stay good in the fridge up to 3 days or depending on how fresh your berries are.

      Reply

  • emily
    May 23, 2022

    Hey Natasha,
    All you recipes are amazing and delicious. I was wondering how tall is your sheet pan? Thanks for the answer in advance.

    Reply

    • NatashasKitchen.com
      May 23, 2022

      Hi Emily, I used a rimmed baking sheet, about 1”.

      Reply

  • Mary Swiderski
    May 15, 2022

    I’ve made this twice. This time the cake stuck to the parchment paper and then stuck to the towel
    It isn’t very pretty but I suspect it tastes delicious. I’ll just cover it with whipped cream and apologize to my guests for the way it looks. I think they will be too busy eating it to care how it looks.

    Reply

    • Natasha
      May 16, 2022

      Hi Mary, make sure to use parchment paper and not wax paper. Also “while the cake is hot and just out of the oven” is key to help get the parchment off easier. If you wait until it cools, it’s a little more challenging. I hope that helps and I hope you love the cake roll.

      Reply

  • Marya
    April 10, 2022

    What is the secret for the roll not to stick to the towel? Is there a special towel you use? Thanks

    Reply

    • Natasha's Kitchen
      April 11, 2022

      Hi Marya, I usually use a clean tea towel or linen towel.

      Reply

  • Eugenia
    April 2, 2022

    Oh my goodness… what a delicious dessert. I have to say, I thought it might be good, but this is the tastier roulade I ever had in my life. Thank you Natasha for sharing these beautiful and easy recipes with us. I make so many foods based on you recipes and this one is definitely going to be our number 1 dessert now. It’s so easy to make, few ingredients, and soooo yummy.
    Thank you again.

    Reply

    • Natasha's Kitchen
      April 4, 2022

      You’re welcome, Eugenia. Great to hear that you enjoyed this recipe!

      Reply

  • Priscilla Sides
    March 22, 2022

    I made this yesterday. It turned out beautifully, but smelled really, really eggy. I’m thinking of trying it again and adding vanilla to see if I can cut down on that eggy smell. Have you experienced the smell and have you added vanilla to this? I really enjoy your videos and recipes. I’ve made several of your things and love all of them, just a little disappointed in this one.

    Reply

    • NatashasKitchen.com
      March 22, 2022

      Hi Priscilla! This is a sponge cake that relies heavily on the eggs for structure and texture. It is extremely important to beat the eggs and sugar for the time stated to get the whipped volume needed. If not beat long enough it can be eggy. The vanilla may help reduce this. Be sure to use fresh eggs as well and check the size of eggs you used. I used large eggs for this recipe. I hope this is helpful and I hope you try it again and have better results.

      Reply

    • Geeta
      September 4, 2022

      Use the zest of an orange or lemon & that will cut out that eggy smell & taste . I hate that eggs smell also

      Reply

  • Kelly P
    March 16, 2022

    Is it okay to use FROZEN blackberries? Or will it add too much liquid to the filling? Thanks!

    Reply

    • Natasha's Kitchen
      March 16, 2022

      Hi Kelly, 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

  • Jovanka
    March 15, 2022

    Hi, could I make it like a cake? Do you have a suggestion of what measures would be and how much crust to make and in what round cake pans, what sizes? Thank you

    Reply

    • NatashasKitchen.com
      March 15, 2022

      Hi Jovanka, I have not tested this recipe in cake pans. This cake is best in thinner layers. I am not sure how the frosting would hold up if you tried to use it for a cake. You’d have to experiment with it.

      Reply

  • Diane
    March 11, 2022

    Hi Natasha,
    I love your recipes. As of yet I have not made this but plan too soon. Can I use cake flour instead of APF or will it be too light?
    Thank you

    Reply

    • NatashasKitchen.com
      March 12, 2022

      I have not tested it. You’d have to experiment. If you try it, please let us know how it works out for you.

      Reply

  • Joyce Marie Plackey
    February 13, 2022

    Hi Natasha! I’ve made this cake twice and both times it was a HIT! I love it…and the friends I shared it with did too! I did lightly butter the parchment and put powdered sugar on the tea towel the second time and that helped a lot with sticking! I will be making this again…. probably today!! 🙂

    Reply

    • Natasha's Kitchen
      February 13, 2022

      Hi Joyce, that’s so great! I’m happy to know that you and your friends loved this recipe. Thank you for sharing that with us.

      Reply

  • Naseebah
    May 27, 2021

    Hi Natasha,

    I am not new to baking and I have made this cake about four times now and each time this is what I face: cake sticking to parchment paper, cake sticking to towel, flat thin cake with lots of air pockets in it. When I fold in the sifted flour and fold enough to see streaks disappear, upon pouring it into the pan I will find clumps of flour in the batter pouring out of the bowl. How do you fold in the sifted flour and incorporate it enough? Is there another sponge cake recipe you recommend. I am thinking of trying this recipe and wanted to ask you what is the difference. I need an easier way to incorporate the flour without over mixing.

    Reply

    • Natasha
      May 28, 2021

      I would recommend beating the eggs and sugar longer since that is likely the problem. This was written for using a high powered stand mixer. If using an electric hand mixer or a lower powered mixer, you would need to increase the mixing time by 3-5 minutes. When you pull up on the whisk, the egg/sugar ribbon should stay on the surface of the batter for a second before disappearing into the batter. This is a good test to see if you’ve mixed long enough. If the eggs and sugar are beaten adequately, it is less likely you would overmix when adding flour.

      Reply

  • Irene
    May 19, 2021

    I just made this for my girlfriend’s birthday…she had posted it on her FB page. It is really yummy but I had some concerns before I started based on some of the comments of the cake sticking and breaking. To avoid those problems, I lightly sprayed the parchment with PAM and also lightly dusted the linen dish towel with powdered sugar before rolling up the cake. This seemed to work well and avoided sticking and cracking of the cake. I’m sure my girlfriends will enjoy this with a glass of bubbly tonight!

    Reply

    • Natashas Kitchen
      May 19, 2021

      Thank you for sharing those tips with us, Irene! I’m glad to hear you enjoyed it!

      Reply

  • Megan
    May 5, 2021

    I was so bummed. I ended up having a lot of issues with this cake. And I am not a first time cake maker. Really disappointed with the lack of lemon flavor even after doubling the simple syrup. Also it ended up resembling the flavor of scrambled eggs though the eggs & sugar were beat over 7 minutes & appeared exactly like the video, what would cause that? Frosting was was good surprisingly refreshing and not overly sweet like some.

    Reply

    • Natasha
      May 6, 2021

      Hi Megan, I’m sorry to hear that and I’m always happy to help troubleshoot. Did you make sure to beat on high speed in an electric stand mixer? If beating with a hand mixer, you do need to increase the time. Also, make sure to bake right away so have your oven preheated and ready to go when the mixing is completed.

      Reply

  • Paula Stenner
    May 1, 2021

    Hi Natalie, just baked your blackberry and lemon Swiss roll ( I used strawberries instead). Not bad for my first attempt but hubby loves it. 🥰.

    Reply

    • Natashas Kitchen
      May 1, 2021

      I’m so happy you enjoyed that!

      Reply

      • Elena
        May 4, 2021

        I made this cake last night and it was a hit! Everyone loved it and asked for more. Thank you Natasha! I love your recipes!

        Reply

        • Natashas Kitchen
          May 4, 2021

          That’s just awesome! Thank you for sharing your wonderful review!

          Reply

  • Bev
    April 29, 2021

    Yummm!

    Reply

    • Natashas Kitchen
      April 29, 2021

      I’m so glad you enjoyed it!

      Reply

  • Shelagh
    April 29, 2021

    Hi, can I exchange the black berries for blueberries or raspberries?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Shelagh, I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries, and you can garnish with strawberry quarters over the cream puffs on top, and it would be lovely!

      Reply

  • Mary
    April 29, 2021

    Can this recipe be cut down? My oven isn’t big enough for size of pan, any suggestions?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Mary, I haven’t tested this, but you can try halving the recipe if you have a sheet that’s half the size. That will make for a much smaller roll

      Reply

  • Andromeda LeTourneau
    April 27, 2021

    How would I go about making the cake part lemon while still keeping the texture light, fluffy, and melt in your mouth?

    Reply

    • Natasha
      April 29, 2021

      Hi, I always add the flavorings to this simple sponge cake so I would suggest brushing it with a lemon/water/sugar syrup to add lemon flavor.

      Reply

  • Robrene
    April 22, 2021

    I don’t have anything to store this in I don’t want to just put it in the fridge overnight it will dry out
    can I just do all the steps except decorate the top the next day?
    and cover the plate with plastic wrap?

    Reply

    • Natasha
      April 22, 2021

      Hi Robrene, I’ve gotten creative and placed a casserole dish or large pot over the top or even a clean box. You can also decorate the next day and cover with plastic wrap.

      Reply

  • Carolyn
    April 17, 2021

    Do you have to make any ingredient changes to make a blueberry version of this

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Carolyn, you can switch out the blackberry for blueberry, although I haven’t tried it for this recipe to advise on the outcome.

      Reply

  • Dale Kessler
    April 14, 2021

    I am sorry to bother you but I don’t know how to get your recipes when you do a video that I can save them in my recipe file on my iPhone can you or your husband help me on trying to download your recipes.

    Thanks, Dale

    Reply

    • Natasha's Kitchen
      April 14, 2021

      Hi Dale, all the written recipes are here on my website. You can use the search field to look for the recipes or the link is always added to the notes or description below the YouTube video. I hope that helps!

      Reply

  • Sandra Aguilar
    April 3, 2021

    Thank you Natasha, I’m going to make this cake

    Reply

    • Natashas Kitchen
      April 3, 2021

      I hope you love it! We look forward to your feedback!

      Reply

  • Cindi Babb
    March 25, 2021

    I made this a while back and it looked just like the picture and was irresistibly delicious! Making it again tomorrow with strawberries instead. Hubby didn’t care for the blackberry seeds …. any suggestions on that for next time? BTW, I love your recipes and am a huge fan 🙂

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Hi Cindi, great to hear that you’re making this cake again tomorrow. Strawberries should be a good idea, I haven’t tried using another substitute for blackberry seeds though to advise. Please let us know how it goes if you do an experiment.

      Reply

    • Andrea
      April 14, 2021

      Can blueberries be used rather than blackberries

      Reply

      • Natasha's Kitchen
        April 14, 2021

        Hi Andrea! I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries and you can garnish with strawberry quarters over the cream puffs on top and it would be lovely!

        Reply

  • Iti Pou Ana Takaiti
    March 22, 2021

    Hi Natasha,

    I love watching your video’s. They inspire me to bake more. The blackberry lemon cake roll is so amazing. Both my kid’s and husband love this cake.

    Thank You from the Cook Islands.

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Thank you so much for sharing that with us! I hope you and your family will love every recipe that you will try.

      Reply

  • Oksana
    March 18, 2021

    Great recipe! Easy and turned out amazing! Thank you!

    Reply

    • Natasha's Kitchen
      March 19, 2021

      I’m glad you loved it! Thank you.

      Reply

  • Maria
    March 4, 2021

    OMG! It was delicious I also made it with raspberries and my family loved both of them. I enjoy watching your videos and Thanks for sharing your recipes.

    Reply

    • Natasha's Kitchen
      March 4, 2021

      I’m so glad to hear your good feedback, Maria. Thank you for sharing that with us!

      Reply

  • Mikki
    February 19, 2021

    Hi Natasha,
    Thank you for sharing wonderful recipes!
    Can I use this blackberry frosting on 9” or 8” cake with 2 layers ? Or double it?
    Another question,Is this frosting similar to the one in these cupcakes -https://natashaskitchen.com/greek-yogurt-cupcakes-with-blackberry-frosting/#jump-to-recipe
    Please let men know.

    Reply

  • Meg
    February 16, 2021

    OMG YUM! My husband went crazy over this cake: the perfect blend of tart and sweet. I added a little extra squeeze of the lemon into the frosting, and I might have over beaten it, so it really wanted to ooze out. Also, my sponge cake got stuck to the linen, so it turned out a bit ugly. I would maybe sprinkle some powdered sugar on the cake before rolling into the linen to prevent it getting stuck. SUCH a good recipe, and a lot easier than I thought! Thank you 🙂

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Hello Meg, you are very welcome! Thank you for sharing your experience making this recipe, I’m glad you liked it!

      Reply

  • SK
    February 14, 2021

    I made this swiss roll and it was delicious. Thank you. I really enjoy your videos!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Glad you loved this recipe! Thank you for your good feedback.

      Reply

  • Jess
    February 5, 2021

    Hi! Looks delicious. Can this be made with raspberries instead of blackberries as my husband loves raspberries.
    Jess

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Jess, I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries, and you can garnish with strawberry quarters. I hope that helps.

      Reply

  • Linda
    January 9, 2021

    Hi! I just made this and my sponge stuck to the tea towel and I ended up with cracks. I wonder if this was caused by underbaking? It tastes fabulous just looks a mess

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Linda, That’s just awesome! Thank you for sharing your wonderful review! It helps to roll the cake right away while it was hot out of the oven. If you skip that step or wait too long, the cake doesn’t form the “muscle memory” to create the roll without cracking. I hope that helps for next time!

      Reply

  • Helen Burke
    December 31, 2020

    Thank you so much for your wonderful recipes. Just made this sponge roll and it’s perfect.
    No cracks. Don’t eat cream cheese so filling with whipped cream and raspberries… on the side of plate will be strawberries, raspberries, blueberries, cantaloupe and water melon. Guess whose got the grandkids coming to celebrate Pas birthday!
    Happy New Year xx

    Reply

    • Natashas Kitchen
      December 31, 2020

      Happy New Year’s Eve, Helen! I’m so glad it worked out for you! Thank you for that great review.

      Reply

  • Sophia
    November 28, 2020

    Omg! Nothing but the best! Thanks for sharing

    Reply

  • Laima
    September 12, 2020

    Delicious cake roll! So light and fluffy. Perfect with a cup of tea. I made it simple as I didn’t have any berries on hand. Will definitely be making again, thanks Natasha!

    Reply

    • Natashas Kitchen
      September 12, 2020

      You’re welcome Laima! I’m so glad you enjoyed that!

      Reply

  • Maureen Hagan
    September 11, 2020

    It turned out perfect, I used raspberries, I also put a few drops of lemon extract in the cream cheese filling, will make again. Thanks. Love your recipes.

    Reply

    • Natashas Kitchen
      September 11, 2020

      You’re welcome, Maureen! I’m so glad you’re enjoying these recipes!

      Reply

  • Charlotte
    September 3, 2020

    Thé cake turned out well, but the filling was an absolute no go. It tasted like straight cream cheese. No matter what I did to it, it would not change.

    Reply

    • Natasha
      September 4, 2020

      Hi Charlotte, make sure not to change any of the proportions in the recipe or cut down sugar or it can be overpowering. I haven’t sensed it tasting too much like cream cheese with these proportions. Also, make sure not to oversoften the cream cheese or butter or it won’t whip properly.

      Reply

  • Tatjana
    June 3, 2020

    I’d give this recipe a 3/5. There were a few issues that I had with the cake that in my opinion would garner it a 3.

    1. Although I followed all the steps the sponge cake wasn’t as soft as in your video, it was a bit harder to cut. However, this may be my fault as I ran into quite a few problems while making the cake. Additionally, I don’t know how you got it to be so evenly swirled in your photos without the cream spilling over.

    2. The seeds of the blackberries kept getting stuck in my teeth. I understand that blackberries as a garnish are quite lovely. However, the seeds are not pleasant and take away from enjoying the cake. Of course this is in the essence of the fruit itself. Similar to pomegranates, blackberries are quite the seedy fruit.

    3. The icing on top had no flavor at all. I speculate this is to off-set the sweet filling and sweet powdered sugar. However, I like icing that has even a small hint of flavor rather than no flavor at all. Therefore, I added a bit of vanilla extract to the icing.

    On the positive side, the filling wasn’t overly sweet which was nice. Additionally, the sponge cake had a beautiful golden color.

    Reply

  • Esther
    June 3, 2020

    I didn’t make this yet but i can’t wait to do it

    Reply

    • Natashas Kitchen
      June 3, 2020

      I hope you love this recipe Esther!

      Reply

  • shari
    May 24, 2020

    delicious, I didn’t add the topping because its just me and my son. My filling isn’t as creamy as yours…but it is so good, I cant stop eating it

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Thanks for sharing that with us!

      Reply

  • Mary
    May 18, 2020

    I just made this delicious lemon blackberry cake roll.
    The filling is unbelievable. I’m hoping it will slice easily.
    My first attempt at a cake roll.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lynette
    May 16, 2020

    Hi Natasha I love your recipes but I struggle with the cup measurements can you please advise me thank you x

    Reply

  • Maria
    May 12, 2020

    Hi, Natasha!
    I added chopped strawberries to the frosting and the cream curdled. What could be the reason? Both berries (blackberries and strawberries) are a bit sour so I think it is not the reason…

    Reply

    • Natasha
      May 13, 2020

      Hi Maria, I haven’t had that happen – I wonder if it was due to adding the strawberries. If it wasn’t curdled before adding the strawberries and curdled after then it was likely the strawberries.

      Reply

  • Sab
    April 15, 2020

    Do you need to keep the roll refrugerated

    Reply

    • Natashas Kitchen
      April 15, 2020

      Hi Sab, Yes, we keep this cake roll refrigerated. I have refrigerated it overnight and served the following day. It’s best enjoyed within a day but it will stay good in the fridge up to 3 days or depending on how fresh your berries are.

      Reply

  • Taylor
    April 12, 2020

    Wow, definitely should have heeded some of these reviews. This came out TERRIBLE. What a disappointment to find out Easter morning that your dessert will fail. I followed steps exactly, and consider myself a pretty experienced baker.

    Reply

    • Natasha
      April 12, 2020

      Hi Taylor, I’m sorry to hear that. If you can share more details about what happened, I will do my best to help troubleshoot.

      Reply

  • Irene
    April 8, 2020

    I would like to make this recipe but I don’t have any cream cheese readily on hand. Would the filling work with whipped cream instead? Thanks!

    Reply

    • Natasha
      April 8, 2020

      Hi Irene, I think you could make that work, just be sure to beat it until it is whipped and spreadable. Whipped cream is more likely to soften with time so if using whipped cream as the frosting, keep in mind that it doesn’t keep as well overnight in the refrigerator.

      Reply

    • Raji
      April 20, 2020

      I used whipped cream and it works perfect.

      Reply

  • MCB
    April 6, 2020

    I have a question about the blackberry lemon cake roll. I tried making it but the cake cracked when i was rolling it on the towel and also the parchment paper was sticking to the cake that it took a bit longer taking it off from the cake. Id like to try making the cake again, any tips? Thanks

    MCB

    Reply

    • Natashas Kitchen
      April 6, 2020

      It helps to roll the cake right away while it was hot out of the oven. If you skip that step or wait too long, the cake doesn’t form the “muscle memory” to create the roll without cracking. I hope that helps for next time!

      Reply

    • Heather
      April 12, 2020

      I made 2. The first one stuck to the parchment paper like you described, even though I removed it from the pan & paper immediately after removing from the oven. The 2nd one I sprayed the paper with non stick spray and it came off much easier and cake still rolled well without issues. Not sure why she recommends not greasing the paper

      Reply

  • Gemma
    March 28, 2020

    Hi can you tell me what the metric measurements for all ingredients are? It’s hard to convert American cups for UK metric measurements as different ingredients or converters give different answers. Thanks

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Gemma, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Julianna
    February 1, 2020

    Hi Natasha! I made your lemon Blackberry cake roll and it did not turn out great. I beat the eggs by hand so with that said how long do I need to beat it? Is it still 7 minutes? The cake to me taste like egg. Thank you for your feedback. I really enjoyed the frosting though.

    Reply

    • Natasha
      February 3, 2020

      Hi Julianna, you definitely want to use an electric mixer for this or it would be very difficult to achieve the same whipped consistency that you need for the cake to rise properly and not have an eggy taste.

      Reply

      • Julianna Morris
        February 20, 2020

        Thank you Natasha.

        Reply

  • Marie
    December 4, 2019

    I was hoping this would turn out well for a dinner party. Unfortunately my cake did not rise at all, it’s quite flat. I followed your directions for beating the eggs for 7mins. I used stevia sugar instead which replaces 1 cup of regular sugar with 1/2 cup of stevia sugar. Could using less sugar have caused the cake not to rise?

    Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Marie, that is more than liekly the culprit. My best tip for that is to make sure you beat the eggs and sugar adequately since the cake relies on the volume of those two ingredients to rise.

      Reply

  • Ilona
    November 27, 2019

    I spent half a day trying to get it right, adjusted the temperature, adjusted time, made sure everything is room temperature and measured and whipped correctly, but every time the cake came out so sticky! I was not even able to peel off the parchment paper. I was able to roll one since I already had the cream prepared and it tasted so yummy but it was completely falling apart. I can’t understand what I did wrong??

    Reply

    • Natasha
      November 27, 2019

      Hi Ilona, do you live in a very high humidity area or did you possibly use wax paper instead of parchment? Wax paper is really difficult to peel off with sponge cakes. If your place isn’t too humid, you might just increase the mixing time by 3-5 minutes and bake a few minutes longer (not all ovens are created equal). My last thought is if you were possibly using a hand mixer, it would require longer beating time so the 3-5 minutes extra beating time would help.

      Reply

      • Ilona
        November 29, 2019

        I have KitchenAid mixer and mixed it for about 10 minutes and also used parchment paper so basically I followed the recipe to the t. It was a wet day though as we got fresh snow and it started melting – can that really affect it so much??

        Reply

  • WindShadow
    October 26, 2019

    Is it possible to use strawberries instead of blackberries?

    Reply

    • Natashas Kitchen
      October 26, 2019

      Hi Oana, I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries and you can garnish with strawberry quarters.

      Reply

      • WindShadow
        October 27, 2019

        Sounds great! Thank you 🙂

        Reply

      • WindShadow
        November 2, 2019

        OMG I just made this deliciousness! My husband is licking his fingers and is trying really hard to stay away from it.
        I used blackberries in the end; amazing! Thank you for another fantastic recipe :*

        Oana.

        Reply

        • Natashas Kitchen
          November 2, 2019

          That’s so great! It sounds like you have a new favorite!!

          Reply

        • may
          June 24, 2020

          Hello Natasha, I tried your recipe today and the sponge was quite soft. However the texture is not as fine as yours – it’s more crumbly and a bit bubbly. Any ideas on why? Thanks

          Reply

          • Natashas Kitchen
            June 24, 2020

            Hi May, It should not be crumbly. I’m curious if any of the measurements of the dry ingredients were off. Was anything altered in the recipe? This post on measuring has proven to be helpful in the past.

  • Ms Belle
    October 21, 2019

    My cake broke close to the edge when I was unrolling it. I was able to put it back. I cut the edge to sample it,,, oh my, this is delicious and very light. I am suprising hubby for dinner Thanks Natasha!

    Reply

    • Natashas Kitchen
      October 21, 2019

      Hi Ms Belle, I’m so glad you enjoyed that! Thank you for sharing that wonderful review with me!

      Reply

  • Prachi Mittal
    September 28, 2019

    Tried lemon cake roll. It turned very good. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Carina Z
    September 14, 2019

    Great recipe! Turned out amazing!

    Reply

    • Janice Fotopoulos
      April 15, 2020

      Can you use this sponge recipe and add cocoa to make a chocolate sponge roll?

      Reply

      • Natasha
        April 15, 2020

        Hi Janice, yes but if adding cocoa, you would want to take out the same amount of flour and substitute with cocoa powder.

        Reply

  • Janet
    August 27, 2019

    Can the blackberry lemon roll be made ahead and frozen?

    Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Janet, 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

  • Tamara ammari
    August 22, 2019

    It’s 🌠🌠🌠🌠🌠 and so yam

    Reply

    • Natashas Kitchen
      August 23, 2019

      I’m so happy you enjoyed that Tamara!

      Reply

  • Donna
    July 9, 2019

    Where is the link to the weighted measures for the recipe…I can’t find it! Want to make this for my hubby who loves blackberries!

    Reply

    • Natashas Kitchen
      July 9, 2019

      Hi Donna, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Summer
    June 20, 2019

    Hi Natasha

    I always enjoyed your cake recipes and most of them have come out so perfect.terrific!! Your explanation is spot on.👍👍keep it up!
    Summer

    Reply

    • Natashas Kitchen
      June 20, 2019

      You’re so nice! Thank you Summer! I’m so happy you are enjoying our recipes!

      Reply

  • Natalie
    June 7, 2019

    First time making this kind of dough. Used 5 large eggs, 3/4 cup of sugar, 3/4 cup of King Arthur flour, plus baking powder. Followed the recipe very thoroughly. Baked for 15 minutes and added 2 more. Have an omelet smell :-/. What could be the problem? What flour do you use? At this point I am hesitating if I should go ahead and finish making it or start over. Will let my roll cool and then decide.

    Reply

    • Natashas Kitchen
      June 7, 2019

      Hi Natalia, Did you use the right size eggs? Any other changes made that we can try to trouble shoot with?

      Reply

      • Natalie
        June 7, 2019

        Natasha, never mind! After it cooled down, the egg smell was gone. Everything turned out perfect. Thank you for the wonderful recipe! 5 stars!

        Reply

        • Natashas Kitchen
          June 7, 2019

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

  • Edith
    May 10, 2019

    Hi Natasha. Do you think a 17×11 pan would work?

    Reply

    • Natasha
      May 10, 2019

      Hi Edith, Hmmmm, I think that could still work but it will definitely fill up your pan. Hopefully it won’t overflow. It might be safer to scale down to 4 eggs. If you experiment, let me know how it goes.

      Reply

  • Julia
    May 5, 2019

    Hi Natasha,
    Should this roll be refrigerated before serving for the better taste?
    BTW, I love your recipes

    Reply

    • Natashas Kitchen
      May 6, 2019

      Hi Julia, I have refrigerated it overnight and served the following day. It’s best enjoyed within a day but it will stay good in the fridge up to 3 days or depending on how fresh your berries are.

      Reply

  • Marimar
    May 3, 2019

    I made this last night yummyyyyyy.
    Perfect like always. All your recipe are amazing

    Reply

    • Natashas Kitchen
      May 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review Marimar!

      Reply

  • Maria
    April 29, 2019

    Made this tonight for my husband’s birthday. Didnt roll as pretty, but a little decorating and it was stunning. It tasted fantastic, even the kids enjoyed it (4,3,&2!) definitely a keeper!

    Reply

    • Natashas Kitchen
      April 29, 2019

      That is the best when kids love what we moms make. That’s so great Maria!

      Reply

      • Maria
        June 13, 2019

        Making tonight again for the grandparents, now that I know what to expect I can’t wait to dive into it tonight!!

        Reply

        • Natashas Kitchen
          June 13, 2019

          That’s so great!

          Reply

  • Laura
    April 11, 2019

    Is this cake freezable?

    Reply

    • Natashas Kitchen
      April 12, 2019

      Hi Laura, 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

  • Holly VanHorn
    March 31, 2019

    Would blueberries work as well? They’re about to be farm picked fresh down here in Florida. Thank you for the video as well – I’m confident I can do this!

    Reply

    • Natashas Kitchen
      March 31, 2019

      Hi Holly! I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries and you can garnish with strawberry quarters over the cream puffs on top and it would be lovely

      Reply

  • Teri
    March 3, 2019

    This looks like the perfect antidote to cabin fever. However, I saw that you do not grease the parchment paper. When I make my chocolate Yule log for Christmas, I always grease the parchment paper then put the baked cake on a linen towel dusted with confectioners sugar. The one time I forgot to grease the paper, the cake stuck to it. I was wondering why you say not to grease the paper.

    Reply

    • Natashas Kitchen
      March 3, 2019

      Thank you for sharing that with us!

      Reply

  • Elissa Kis
    February 28, 2019

    I’m eleven years old and I absolutely LOVE making food and desserts! I made this fanamnable recipe for my mom’s birthday and It turned out great! I felt like I couldn’t stop eating it and every bite tasted HEAVENLY!!!!
    Thanks soooo much for this terrific recipe Mrs. Natasha!!

    Reply

    • Natashas Kitchen
      February 28, 2019

      Wow Elissa! Thank you! I’m so happy you enjoyed this recipe! Sounds like you found a few new favorites on our blog!

      Reply

  • Terri Schnitzius
    December 29, 2018

    Love this recipe it is wonderful

    Reply

    • Natashas Kitchen
      December 29, 2018

      I’m so glad you enjoyed it!

      Reply

  • Jane
    December 28, 2018

    What do you think about covering this with a white chocolate ganache?

    Reply

    • Natashas Kitchen
      December 28, 2018

      Hi Jane, that sounds lovely, I think it will be beautiful however have not tried it for flavor. If you experiment, I would love to know how you like that!

      Reply

      • Lisa
        September 21, 2019

        Instead of all purpose flour, would gluten free flour be a good alternative?

        Reply

        • Natashas Kitchen
          September 21, 2019

          Hi Lisa, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

          Reply

  • Krystal
    November 29, 2018

    How would you adjust recipe for standard jellyroll pan that’s 15×10? Hoping to make this for a coworkers birthday tomorrow ❤

    Reply

    • Natashas Kitchen
      November 29, 2018

      Hi Krystal, a 12×15 may be a little small for this cake especially if it doesn’t have tall walls. I would be worried it might overwhelm that pan size.

      Reply

  • Mehrnoush Minor
    November 19, 2018

    Hi Natasha!
    Love your recipes! You’re super cute and fun to watch; especially when you’re doing the taste test! Lol! 😉

    Do you use up all the glaze liquid for this and your other Swiss roll recipes? In other words do you brush the cake with the glaze to coat and then have some left over or do you use all the liquid?
    I always have about 1/2 of the liquid glaze left, just bc I worry if I use it all on the cake it would get soggy!

    Thanx👍

    Reply

    • Natasha
      November 19, 2018

      Hi and thank you for the wonderful feedback! 🙂 I do usually use the syrup up but you can use it to taste – it will still work without using the full amount 🙂

      Reply

  • Alejandra
    September 21, 2018

    Hi, Natasha!! I love this recipe!!!! I made it 3 or 4 times, and it was really tasty, fluffy, really good. I do the dusting the towel with powdered sugar tip and it was perfect! I love all your recipes. Chicken fritters are a family favorite now!!

    Reply

    • Natashas Kitchen
      September 21, 2018

      lI love that you found some favorites on the blog!! Thank you for the great review, Alejandra!

      Reply

  • Heidi Buono
    September 20, 2018

    Hi . I failed epically with this . It smelled and tasted like cooked eggs when I took it out of the oven and tried it. I am not sure what happened . Used the correct ingredients and timed the beating as well . I always love your recipes so I was surprised!

    Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Heidi. Did you use the right size eggs? Any other changes made that we can try to trouble shoot with?

      Reply

      • Heidi Buono
        September 22, 2018

        I used large eggs . Not sure what the issue was . I kept the yummy filling to improvise with .

        Reply

    • Katie
      March 18, 2019

      Perhaps you made the same mistake I did. I whipped up the eggs and sugar and threw it in the oven to bake. I left out the flour mixture 🤦🏻‍♀️. Late night

      Reply

    • Inna
      November 23, 2019

      Did you whip your eggs for 1 min before adding the sugar for 7 min longer? I made a similar mistake with other recipes. So simple yet so important.

      Reply

  • Melissa
    August 29, 2018

    The BlackBerry lemon roll w as s a big hit! I was wondering what do you think of s pineapple mango roll? Any suggestions would be appreciated

    Reply

  • Shania
    August 27, 2018

    Can i use cherries instead of back berries?
    We dont have black berries in our country

    Reply

    • Natashas Kitchen
      August 27, 2018

      Shania, I think blackberries or raspberries are best since they break up easily and still look good in the frosting. The third best option would be diced strawberries and you can garnish with strawberry quarters over the on top. I haven’t tried it with cherries however, if you experiment please let me know how you like that. 🙂

      Reply

  • Janine
    August 2, 2018

    I have an 11.5 x 17 jelly pan, will this work?

    Reply

  • Laura
    August 2, 2018

    Hello Natasha,
    I wanted to make this recipe for so long but the result was not what I was hoping for 🙁 Everytime I am doing your super 5 ingredients sponge cake, there are a lot of like little holes in the sponge cake. It is difficult to explain but it gets a bit sticky and most of time stays stuck to the parchment paper. In this cake a lot stayed on the paper, and then when I unrolled it, it broke and when I tried to roll it again it broke everywhere. I managed to do something quite okay and it tastes good but it is really frustrating. What do you think it could be ?
    Thank youuuuuu

    Reply

    • Natasha
      August 2, 2018

      Hi Laura, with the holes in the cake, some are normal but it may be due to under-beating the eggs and sugar if you aren’t seeing the volume that I have shown in the photos. With the sticking, make sure you are using parchment paper and that you are peeling the paper back right away. With sponge cakes, if they are not removed after they come out of the oven, it will be difficult to pry off later and also the cake forms a roll, without breaking, the best if it is rolled right away while still hot. I hope that helps!

      Reply

  • Angelina
    June 19, 2018

    I was so excited to make this cake but sadly it didn’t work out the two times I made it becuase the cake gets stuck to the towel. I followed the instructions to a T, made a beautiful sponge cake, rolled it in a linen towel right away and when it was time to unroll, it got stuck and ripped apart both times. Bummer! I usually put my roll cakes in the fridge after rolling them so that they firm up a bit and aren’t so delicate when I try to roll it off the towel…I wonder if that prevent this cake from sticking as a well? Great taste but totally not presentable or rollable when it sticks to the top towel. Hope to figure out what went wrong! Thank you for the beautiful recipe anyways.

    Reply

    • Natasha
      June 20, 2018

      Hi Angelina, you might try placing the sheet of parchment backing over the cake before rolling it in the towel. Another reader reported good results heavily dusting the towel with powdered sugar before rolling. You could also try refrigerate before unrolling. I hope that helps!

      Reply

    • Kimberly Serafini`
      August 28, 2019

      exact thing happened to me. the tea towel got most of the cake. Also wayyyyy too much filling.

      Reply

      • Natasha
        August 28, 2019

        Hi Kimberly, I wonder if your cake possibly didn’t rise properly which would cause it to stick and seem like too much filling. My best tip for that is to make sure you beat the eggs and sugar adequately since the cake relies on the volume of those two ingredients to rise.

        Reply

      • Jen
        April 30, 2020

        This tasted nice but it was my first roll cake and it didn’t look too pretty. My filling seemed too runny, perhaps I whipped it too much or it should be refrigerated before adding to the cake. It squished out quite a bit which caused me to try and roll less tightly which of course led to a flat roll. The sponge turned out nice and light but I could hardly taste the lemon. Next time I would decrease the water for the syrup and add more lemon. The flavors in general were light, perhaps it could also use a little blackberry jelly layer in the filling.

        Reply

        • Tatjana
          June 3, 2020

          I also had to roll the roll less tightly as the filling was spilling over. This caused for a rather flat roll.

          Reply

  • Sarah
    June 16, 2018

    Hi Natasha,
    LOVE your recipes!! Can you please help with these questions:
    1. Can I use the mango filling (like what you have on your mango cake) instead?
    2. If I do not put the filling/frosting right away into the cake, can the cake stay outside the refrig overnight?
    3. Can the cake stay rolled with the towel until I put the filling the next day?
    Thank you so very much!!

    Reply

    • Natasha
      June 18, 2018

      Hi Sarah, I think the mango filling might work inside the cake sponge but it may be more likely to squeeze out on the sides since it isn’t an overly thick mixture, so make sure you don’t add too thick of a layer of mango puree. If you do not add the frosting, cover and leave it at room temperature overnight. Once it is frosted, you will want to refrigerate until ready to serve. It can stay rolled until the next day. I’ve kept it rolled at room temp overnight, in the fridge up to a week and frozen up to 3 months then thaw and unroll as usual.

      Reply

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