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)

4.93 from 38 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
Servings: 12 " cake roll

Ingredients

Sponge Cake Ingredients:

  • 5 large eggs room temp
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

    • Natasha
      August 29, 2018

      Hi Melissa, I have a mango cake but haven’t tried that combination in a cake roll, but it sure sounds good! 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

  • 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

  • Nancy
    May 5, 2018

    About the cake sticking to the towel. I have made many rolled cakes and ALWAYS dust the towel with powdered sugar. Have made chocolate with w. cream and strawberries, white with w. cream and chopped fresh peaches and lemon. I have never tried a Lemon Blackberry Cake but I am sure going to wow the Bunko Ladies next week! Reply

    • Natasha's Kitchen
      May 5, 2018

      Thanks for sharing your helpful tip with other readers Nancy! Reply

  • olga
    April 10, 2018

    This is an awesome cake. Also, in here you use 5 eggs. In the original European sponge cake video tutorial, you use 6 eggs. Does it matter? Also in here you use 3/4 cup sugar and in the original you use 1 cup. If I wanted to try putting the batter for this cake in a 9 inch cake pan, would it be different in amount? Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Olga, I am using less eggs here because it fits better into the rimmed baking sheet and bakes up more evenly for the pan size. For a 2-layer 9″ cake, I would use the 6 eggs and 1 cup sugar. Reply

  • D
    April 5, 2018

    Hello- Are there any adjustments for high altitude cooking with this recipe? Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      Hi D, I honestly don’t have any experience with high altitude baking and have no way to test it. Sorry I can’t be more help! Reply

  • Shaz
    February 14, 2018

    Hi,

    This looks lovely. I was just wondering though, the video uses 4 eggs but the recipe states 5. Which is correct? Looking forward to trying this! Thank you for the great recipes. Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Shaz, I just watched the video and there are 5 eggs in the video and 5 eggs in the written recipe above. I also checked the ingredients listed in Youtube under the video and it says 5 eggs. Maybe you were confusing this with a different recipe. 5 eggs is correct 🙂 Reply

  • Shakila
    February 7, 2018

    Hai natasha.

    Is it okey if i make this cake with 8 inch round pan? I would like to make a standard round cake instead of making swiss roll Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Shakila, I think it would fit if it is a springform pan with 3″ walls, otherwise, it would overwhelm a single regular 8″ cake pan. You will probably need a longer baking time also since it will be a taller cake in an 8″ springform. Reply

  • Olga
    January 25, 2018

    Hi Natasha!
    I’m in the process of making this cake and have a question. Is the cake supposed to be sticky to the touch on the other side (the one that was on the parchment)? Thank you!! Reply

    • Natasha
      natashaskitchen
      January 25, 2018

      Hi Olga, it can feel just slightly sticky on the surface that was on the parchment but once it is at room temperature it should not feel sticky since the sponge cake itself is not not a moist cake. Reply

      • Olga
        January 25, 2018

        Hmm… it was definitely more than a little bit sticky. I put it together and it did not go well. :(. It got so stuck to the towel that parts of the cake came undone when I was trying to separate it from the towel. And then I made the mistake of putting it on the cutting board and I could not peel it off. I was able to somewhat wrap it with the cream but it looks very battered and I cannot move it off the plate.
        The good news is, it tastes good, so there is that. 🙂
        I did some research online… did I underbake it? Is that why it was so sticky? Also I used raw sugar. Could that have done it? It was in the oven for 15 minutes… if I did underbake it, do I have to worry about consuming undercooked eggs?
        Lastly (sorry for so many questions!), do you think I could freeze it?
        Thank you! (And sorry for the novel 🙂 ) Reply

        • Natasha
          natashaskitchen
          January 26, 2018

          Hi Olga, there is no worry with consuming undercooked eggs if you were baking at 350˚F, that cake would have gotten well above the safe heating temperature for a cake. There are 3 things that could be the culprit – either underbeating the eggs and sugar – this may be the big one has has to do with the second thing – the type of sugar used. If the sugar was raw and larger granules, it will not incorporate as readily into the eggs as they are whipped which could result in under beating. Thirdly, the bake time might have affected it if your oven is known to run on the cooler side and underbake recipes (not all ovens are the same). I hope that helps! 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. Reply

  • vinitha gobinath
    January 19, 2018

    hi just regular cream cheese is fine or I want to use whipped cream cheese Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Vinitha, I haven’t used whipped cream cheese but I imagine it would still work if it is the same amount by weight (8oz) Reply

  • Mariya
    January 17, 2018

    Hey Natasha! I have everything I need to make this except the baking powder 🙁 is there any substitute? Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Mariya, I have actually made this cake base without any baking powder and it still worked, just be sure to beat the eggs and sugar sufficiently since the cake relies on those for leavening. Reply

  • Mohi
    January 15, 2018

    Hey Natasha! I made this cake and it was so delicious!!! Thank you for your great recipes…… Just one problem, the insides of the cake turned green for some reason. Has this happened to you? Is there anything I can do to prevent that? Thank you again ☺️ Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Mohi, it sounds like maybe you used frozen blueberries that released too much juice. If you mix the blueberries into the batter, they will discolor the batter. It won’t harm anything, but the color will look greenish. Reply

  • Olga
    January 4, 2018

    This cake is so good! The only problem is that it was stuck to the tea towel. When I put the frosting on and tried to roll it into a roll, it broke. We still covered it with the powdered sugar and cream so it wasn’t so bad-looking. Anyway, it tasted amazing! Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Olga, I’m so glad you liked the flavor! 🙂 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 ohpe that helps for next time! Reply

      • Olga
        January 6, 2018

        Thanks for the advice! Also, I hope you’ll make more video recipes in the future. 😉 Reply

  • Ava V.
    January 3, 2018

    How long can this cake stand after being put together? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Ava, 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

  • Jen
    December 4, 2017

    Hi Natasha I dont have a 18×13 pan only 12×15 is that okay? Reply

    • Natasha
      natashaskitchen
      December 4, 2017

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

  • Tanya
    November 21, 2017

    Hi Natasha!!
    I really want to make this cake for Thanksgiving but because of lack of supplies I will have to bake tomorrow (Wednesday)- and bring to the party on Thursday 🙂
    I was thinking I could bake the sponge cake, roll it in the towel and cool, then plastic wrap overnight like you mentioned. But should I keep the towel inside overnight as well?
    Also, I will need to make both the blackberry cream and the whipped topping a day in advance as well. Then I can keep them refrigerated overnight and fill and decorate the cake right before the party. I’m hoping that will work 🙂 Please let me know what you think! Thanks for listening :)) P.S. Love your blog SO much! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Tanya, you can unroll it to remove the towel and then just re-roll with the parchment paper and I would leave it overnight on the counter at room temperature. You can add the frosting the day of or even the day before but if you add the frosting, then you definitely want to refrigerate overnight 🙂 Reply

  • Juliana Hussain
    October 29, 2017

    Hi Natasha. Thanks for the recipe. But my cake was a disaster.first, the bottom layer got stuck to the parchment paper, evwn though I use a non-stick baking paper and then the top layer got stuck to the tea towel. 😪 Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Juliana, It is difficult to say what the issue is but I am always happy to help troubleshoot – did you use parchment paper? It is very important to use parchment and not wax paper – it will stick badly to wax paper. Also, did your cake rise properly like I have shown in the photos? If eggs and sugar are underbeaten, they won’t rise properly so the cake won’t bake properly and may be more stickly. I hope that helps! Reply

  • 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

  • Nupur
    July 25, 2017

    hi Natasha,
    can we make the spounge without eggs Reply

    • Natasha
      natashaskitchen
      July 25, 2017

      Hi Nupur, unfortunately, this recipe will not work without eggs since it is the main ingredient and what causes the cake to rise. Reply

  • July 6, 2017

    OH WOW! This looks so delish! I would have to try this soon! 🙂 Reply

    • Natasha's Kitchen
      July 7, 2017

      It is divine Trish! Please let me know what you think! Reply

  • Christina
    June 22, 2017

    I’m commenting again–after I made one for Mother’s Day, I made two for my husband’s family for Memorial Day. There was nothing left to take home! I just made another for my Mom’s birthday, and used your cream cheese whipped cream frosting with the berries instead of the butter cream cheese frosting (which I used both times before). It’s amazing with the whipped cream cheese frosting too. Wow! Thanks again! And if you ever decide to create a recipe book, I’ll be first in line to get one! Reply

    • Natasha's Kitchen
      June 22, 2017

      You’re welcome Christina! I’m so glad you love it! Thanks for sharing your kind comments and wonderful review! Reply

  • Lina
    June 15, 2017

    I made this last night for a church group gathering and sure enough everyone liked it! even the people that took a half slice asked for the other half later… thats when you know its really good!

    However, I find myself worried a bit every time I bake your sponge cake. (I’ve made your strawberry cake at least 6 times). for some reason every time I bake the cake the top is super sticky, so much so that if I touch it with my finder, a big piece would stick to me and come off. Which is a bit of a problem since I have to touch it in order to flip it over and such. I will mention that my cakes don’t look as puffy and firm as yours do.
    Is this normal? Or am I doing something wrong (yet I try to follow your recipe precisely)? Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      Hi Lina, have you had a change to read my sponge cake tutorial? If not, it should really help! Oh and ps. do you possibly live in a high humidity area? You might let the cake sit in the pan 5 minutes before removing it from the pan and see if that helps (although with the cake roll, you do want to roll it right away). I sure hope the tutorial helps!! 🙂 Reply

  • Snezha
    June 13, 2017

    Hi Natasha, thank you for the great recipes! I have a question about this cake. Will it be ok to bake a sponge cake on Thursday, put frosting on Friday for the Saturday party? And if yes, should I “moist the sponge cake ” at once or so it before frosting? Thank you Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Snezha, yes that will work, to bake the sponge cake on Thursday and roll it up. Once it’s at room temp, cover loosely but fully with plastic wrap and you can keep it at room temperature overnight. On Friday, add the syrup, frost and assemble the cake roll then cover and refrigerate overnight for your party on Saturday. Reply

  • June 7, 2017

    Great Blackberry Lemon Cake Roll recipe!! I made it for my family. This cake was delicious and it made the cake more moist and yummy!Thanks for sharing nice cake recipe.
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  • Tanya
    June 2, 2017

    Hi Natasha, this roll is amazing. I made yesterday the first time, and guess what?? Making tonight again :)))
    Thank you Reply

    • Natasha's Kitchen
      June 3, 2017

      You’re welcome Tanya! I’m glad to hear you love recipe! Thanks for sharing your great review 😀 Reply

  • Sarah
    May 18, 2017

    Natasha….you are seriously amazing! This recipe was phenomenal. I made this for my mother and mother-in-law (yes…I made two lol) in honor of Mother’s Day. They both thought it was store bought because it not only looked beautiful, it turned out so DELICIOUS (these people never give me any credit…lol). Not too sweet, but yet delightful and so incredibly yummy. You’re the best 🙂 Thank you again! Reply

    • Natasha's Kitchen
      May 18, 2017

      You’re welcome Sarah! Thank you for the wonderful compliments! I’m happy to hear everyone loves the recipe! Thanks for sharing your fantastic review! 😀 Reply

  • Christina
    May 14, 2017

    I served this tonight for Mother’s Day–wow! It was a huge hit and there was nothing left! Thank you so much for the recipe! It was easy to follow and tasted amazing! I’ll be making this again very soon! Reply

    • Natasha's Kitchen
      May 14, 2017

      That’s so great to hear Christina! Thanks for sharing your fantastic review! 🙂 Reply

  • Kristina
    May 13, 2017

    Hi Natasha, I was SO excited to make this for Mother’s Day tomorrow. Had trouble with rolling the cake, and I used the Philadelphia 1/3 cream cheese to save calories…..cheese/butter mixture got soooo soft & when I rolled it, it oozed everywhere, cake split – UGH!! I did the best I could, covered it in Saran Wrap to chill overnight in the fridge……I really loved this recipe, you make it seem so easy! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Kristina! Thank you for writing in :). The best advice I can give for preventing a cake roll from splitting is to roll it while the cake is hot and right out of the oven. If you wait, the cake won’t mold into the log shape as readily and is more likely to crack. You can dust a surface with a whole bunch of powdered sugar and roll the cake around in it to help conceal cracks. Also, with the cream – I had a similar experience when I tried to speed soften the butter and cream cheese and overdid it. Also, adding too many blackberries or adding frozen blackberries that are too juicy could also loosen the frosting. It should firm up some in the refrigerator anyways since it is butter/cream cheese based. I sure hope that helps for next time! 🙂 Reply

  • Ally
    May 13, 2017

    Hi Natasha! Can I make the roll and let it sit in the towel for a few hours before frosting it ? Also do you think rolling it “hot dog style” would be a bad idea? 🤔 Thank you! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi ally, I don’t think it would hold together well rolling hot dog style and it would be more difficult to slice. Yes that is totally ok to make it earlier and frost it later. I have ever frozen the rolled cake then thawed and frosted a couple of weeks later 🙂 Reply

  • Ziz'ka
    May 9, 2017

    I LOVE THAT CAKE BUT MY RECOMMENDATION EAT RIGHT AFTER YOU MAKE IT (OR AT LEAST 2 HOURS AFTER YOU MAKE IT). DON’T STORE OVERNIGHT, IT TASTE TOTALLY DIFFERENT. FRESH CAKE TASTE SOOO GOOD. Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      I have made it in advance and I thought it was just as good even on day 3. Maybe it has to do with using frozen berries or keeping it uncovered. If making it ahead, I would recommend using fresh berries and make sure to cover when it is refrigerated so it does not absorb food odors.  Reply

    • Kristina
      May 13, 2017

      Terrific! I just made mine for Mother’s Day dessert for tomorrow…..hope it’s okay. Reply

      • Natasha
        natashaskitchen
        May 13, 2017

        Hi Kristina, I did not have that experience. Maybe it has to do with using frozen blackberries – I’m not sure but I have made it in advance and it was just as good the next day. Reply

  • Marina A.
    May 1, 2017

    Love this recipe! So simple and easy to make and is absolutely delicious! Had some company over and didn’t have a single piece leftover. Crowd pleaser for sure 🙂 Reply

    • Natasha's Kitchen
      May 1, 2017

      I’m happy to hear everyone enjoys the recipe! Thanks for sharing your great review! Reply

      • Ruth Kirkland
        May 13, 2017

        Do you have a cookbook. Reply

        • Natasha
          natashaskitchen
          May 13, 2017

          Hi Ruth, that is so sweet of you to ask. We do not have a book yet but it is on my life’s to-do list. Reply

  • Marilyn
    April 27, 2017

    Love this recipe but found that the cake that was not eaten the first day was “soggier” the next day…I’m thinking from the lemon syrup. Would it be possible to incorporate lemon juice/rind into the cake batter before baking? Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Marilyn, the lemon syrup should keep it moist but this being a sponge cake should never really get “soggy.” It normally holds moisture really well in the refrigerator for several days. It can seem that way if you add extra syrup than what is called for in the recipe. I haven’t tried adding the rind so maybe that would work – not sure. I would however advise not using the lemon juice as it can easily deflate your mixture. With this classic European sponge cake, the flavorings are added in the syrup. I’ve done a large variety of flavorings and even coffee for a Tiramisu! 🙂 Reply

  • jack
    April 25, 2017

    So good. Thanks for the recipe. Reply

    • Natasha's Kitchen
      April 25, 2017

      My pleasure Jack! I’m glad you like it! Reply

  • Elena
    April 25, 2017

    Is it okay if I use frozen blackberries instead of fresh ones? Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Elena, I think it would work but keep in mind they will be more juicy so it might make your frosting slightly looser. I would thaw them in the refrigerator and then pat dry on paper towels. Reply

  • Liya maydanyuk
    April 25, 2017

    Made this 3 times and its always been a hit!! Reply

    • Natasha's Kitchen
      April 25, 2017

      WOW! Sounds like you have a new favorite! Thanks for sharing Liya 🙂 Reply

  • Olga
    April 25, 2017

    Wow. So good. Just finished making it and sampling the ends. Followed your recipe exactly and had no issues at all. Came out perfect. Thank you! Reply

    • Natasha
      natashaskitchen
      April 25, 2017

      Ha ha, those ends are the best!! 🙂 I’m so happy to hear that! Thank you for sharing your awesome review! 🙂 Reply

  • Natasha's Kitchen
    April 24, 2017

    Good to know! Thanks for the tip Marilyn! Reply

  • Marilyn
    April 24, 2017

    Thank you…What a wonderful combination of lemon and black berries. I made the recipe twice: once with the filling with the cream cheese and once with a whipped cream filling (1 cup whipping cream, 1 tbsp vanilla instant pudding, 1 tsp. icing sugar and then adding the berries. Both recipes are tasty; however the whipped cream filling seems lighter and the berries have more flavour. A hit! Will definitely make again. Thank you! Reply

    • Natasha's Kitchen
      April 24, 2017

      You’re welcome Marilyn! Thanks for sharing 🙂 Reply

  • Farrah
    April 23, 2017

    I also am having the issue of the cake sticking to the parchment paper (not wax), it also stuck to the towel a bit.
    Why is it sticking to parchment?? So weird… Help Natasha!! Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      Farrah, the best advice I can give you is to remove the parchment as soon as it comes out of the oven and while the cake is hot. It will stick a little and doesn’t come of completely clean as there is no fat added to the cake so that is normal and expected. Reply

  • April 23, 2017

    Thanks for this recipe! I made it for a friend’s birthday for her celebration and pictionary night (group game); the cake roll was a hit – not too sweet which everyone in our group appreciated. Yummy! Reply

    • Natasha
      natashaskitchen
      April 23, 2017

      I’m so happy to hear that you all loved the cake roll! It sounds like a fun party and happy birthday to your friend!! 🙂 Reply

  • Raya
    April 20, 2017

    Hi Natalya. I made this cake roll for a family get together and people loved it.. I was asked for a recipe. I refered them to your yummy site! Thank you thank you thank you:) Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome! Thanks for the referral and sharing your great review! Reply

  • Irina
    April 20, 2017

    love love love this cake.
    made it for easter everyone loved it.
    did step by step how you explain churn out very good. Reply

    • Natasha's Kitchen
      April 20, 2017

      That’s great hear Irina! Thanks for sharing! Reply

  • Elena
    April 16, 2017

    I had to make this cake again and again because it was so good. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Elena, thanks again for another great review 😬 Reply

  • carol Jewitt
    April 15, 2017

    I don’t a have a linen towel. Will a flour sack 100% cotton towel do? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Carol, I think those would work fine and I hope you love the cake roll! Reply

  • Galina
    April 14, 2017

    Do the eggs have to be room at temperature? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Galina, it is best for the eggs to be at room temperature. If they are not, you will need to beat them 3-5 minutes longer. Reply

  • Cherie
    April 14, 2017

    My cake stuck to the parchment, and also the tea towel. Ugh. So disappointed. I used the same tea towel I usually use for a roll cake, but usually I dust it with powdered sugar. And I usually greasebthe parchment. I may try again. It is salvageable. Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Cherie, since this is a classic European genoise sponge cake base and does not have any oil or butter in the cake batter, it won’t make much of a difference to grease the parchment paper. It does however help to peel it back as soon as it comes out of the oven and to never use wax paper. Also, I have tested using powdered sugar and it just became moist and caused the cake to stick to the towel. Reply

  • natalie
    April 14, 2017

    hi Natasha! I made this cake today..it tastes good, but I had a problem rolling it back with all frosting inside.. i just could not enroll it, it fell apart on me.. Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Natalie, did you roll the cake initially while it was hot out of the oven per the instructions? If you skip that step, the cake doesn’t form the “muscle memory” to create the roll without cracking. I hope that helps for next time! Reply

      • natallia khamutouskaya
        April 15, 2017

        i did roll the cake initially.. I think i might have put too much lemon syrop which made it saggy.. One more question: Can you skip the butter to make it healthier? Reply

        • Natasha
          natashaskitchen
          April 15, 2017

          That could be – in one of my tests with this cake, I also had quite a bit more syrup and it was too moist to transfer the cake easily. I think my cupcake frosting would also work well here (which doesn’t have butter) Reply

  • April 14, 2017

    THis cake looks amazing! I have a question…could I make it into a 9′ layer cake? I just bought a beautiful round cake stand with glass cover and I’m dying to use it! Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Eva, you could make it work well as a 9″ layer cake. Use the proportions for my sponge cake recipe to make a double layer 9″ cake 🙂 Reply

  • Brooke
    April 14, 2017

    Does this cake need to be refrisgerated or can I leave it in my cake stand on the counter ? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Brooke, this cake can be left at room temperature overnight 🙂 Reply

  • Tanya
    April 14, 2017

    How long do these flowers from whipping cream last? If I do it a day before, are the flowers still going to be fine? Or will they melt and fall off? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Tanya, as long as you whip the cream until stiff and spreadable/pipe-able, it won’t fall off. I had the cake roll in the refrigerator overnight and did not have the flowers fall off. I think it’s best to pipe them on just before serving though so you can generously dust the roll with powdered sugar and then pipe on fresh swirls. The powdered sugar can get a little moist when refrigerated overnight. Reply

  • Marie
    April 11, 2017

    I did it today.
    It’s delicious but I had problem to enroll the cake (maybe I used the wrong towel).
    The cake was sticky and break so I put it in the freezer and cover it with cream to hide the breaking part:)
    But for the taste!!! Delicious
    I will definitely try again. Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Marie, a light tea towel or linen towel work best because they let the cake breath a little better. I hope that helps! I’m so glad you enjoyed it 🙂 Reply

  • April 11, 2017

    The cream cheese brand is Raskas. Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Oh yes! Thank you!! 🙂 Reply

  • Marina
    April 11, 2017

    Natasha, what is the brand of cream cheese do you use? Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      I use the big block from Costco. I think it starts with an “R” – I threw away the package! :-O If you don’t shop at Costco, I would suggest Philadelphia brand. Reply

  • The only roll I’ve ever made is my grandmother’s pumpkin roll (typical…) with cream cheese frosting. This sounds so fresh and delicious. Awesome idea!! Reply

    • Natasha's Kitchen
      April 10, 2017

      It is heavenly! Please let me know what you think! Reply

  • anesu manjengwa
    April 10, 2017

    wow yummy thank you so much Reply

    • Natasha's Kitchen
      April 10, 2017

      You’re welcome! I’m glad you enjoyed it! 😀 Reply

  • Natalie
    April 9, 2017

    I’ve made this twice already – easy and so yummy! The cake disappeared fast both times. THANK YOU!! Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      That is fantastic! I’m so glad you enjoyed it enough to make it twice already! 🙂 Reply

  • Janice Steidley
    April 9, 2017

    Made my today, although it was good I didn’t really taste the black berry.. It was more sweet then fruit tasting… Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Hi Janice, blackberries are pretty mild in terms of berry flavor and you can definitely add more if you prefer :). If you want a berry with more of a tangy punch, you might try raspberries or diced strawberries. I’m glad you liked it! Reply

  • Tzivia
    April 9, 2017

    Omg yo I love Swiss cake rolls Natasha perfect for spring and summer it totally screams those seasons gotta try it sometime gurl thanx @ always for updating us happy holidays darlin cheers Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Thank you Tzivia! I hope you love it! Reply

  • Debra Covic
    April 9, 2017

    Hi Natasha,

    I made this for dinner today. The cake cracked and stuck to the towel when I tried to unroll it. I tried to be careful and managed to get it onto a plate but it doesn’t look as pretty as yours. It still tastes good but what should I do next time to avoid this? Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      Hi Debra, it helps to use a thin tea towel like a linen towel, also, you might try setting it on a rack if you have one. Also, to prevent cracks, make sure you transfer it onto the tea towel, remove parchment backing and roll it right after it comes out of the oven. If you let the cake cool before rolling, it will be more likely to crack. If you still do get a crack, once you have formed the cake, dust all over with powdered sugar, rolling your log into the sugar that lands around it so it is nicely coated which will hide any flaws and give it a pretty and rustic look :). I hope that helps for next time! Reply

  • Galina
    April 9, 2017

    Backed this for sunday, and we loved it. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      I’m so glad you loved it!! 🙂 You’re most welcome 🙂 Reply

  • April 9, 2017

    Oh my goodness!! This looks so delicious! I’d have to make this to take somewhere as I feel that if I had it at home I would eat the whole thing way too quickly! Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      It does disappear quickly! I hope you love it! 🙂 Reply

  • Alana
    April 9, 2017

    Made this tonight. It was a huge hit. I didn’t have half sheet, just 3/4 sheet and I used the sponge recipe from Christmas log cake roll. Increased frosting and syrup proportionally and ended up with a bigger roll! Win-win. Thanks so much Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      That’s awesome!! I bet it was beautiful as a larger cake roll! I’m so glad you enjoyed it 🙂 Reply

  • Aigul
    April 8, 2017

    hi Natasha, thank you again for this wonderful and easy roll. I’ve made it today, it is so delusions and delicious! Thank you! Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      I’m so glad you enjoyed it and thank YOU for the amazing review! 🙂 Reply

  • Pat Hatwell
    April 8, 2017

    Can I use blueberries? Or will they produce too much juice… thanks, love all your recipes. Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Pat, 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

  • Cappy
    April 8, 2017

    This looks luscious!! I will definitely make it, I have to take a dessert for Easter, how many will this serve? Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Cappy, it depends on what else is on the menu and how thin you slice your layers. You could generously serve 8 people or make it go as far as 20 if you had other desserts on the menu. Reply

      • Cappy
        April 9, 2017

        It is a potluck for 10 people, just one dessert, so I think I would have to make 2, so everyone could have a generous portion.

        Thanks again
        Cappy Reply

        • Natasha
          natashaskitchen
          April 9, 2017

          You’re welcome and I hope you all love it! 🙂 Reply

  • Angelina migalyuk
    April 7, 2017

    Just made this roll, sooooooo delicious was devoured in a minute! So easy to make! A+++ Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      YES!!! I am smiling from ear to ear. 🙂 Thank you for such an amazing review. I’m so happy you loved it!! Reply

  • Olga
    April 7, 2017

    How do you think this will freeze and how long will it last in the freezer! I remember you mentioning freezing cakes and I would love to know which ones froze the best. Thanks!! Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Olga, 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

  • April 7, 2017

    Wow, what an amazing cake! I absolutely want to try this one. Thank you for sharing your amazing talent. You are an inspiration and I am a HUGE fan! Reply

    • Natasha's Kitchen
      April 7, 2017

      Thank you so much! Please let me know what you think of the recipe! Reply

  • Alya Parus
    April 7, 2017

    Hey! Love this recipe, looks absolutely delicious. Do you think putting different berries like, strawberries or raspberries, will taste as good? Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Alya, One of my readers already made it today with raspberries and reported great results. It would work great with raspberries, or even diced strawberries and you can cut quarters of strawberries to decorate over the cream puffs on top. It would be very pretty! If using raspberries, you don’t have to pre-chop them. The mixer will break them up sufficiently. Reply

  • jessica
    April 7, 2017

    Hi Natasha, can you please share what type of piping bag with tips you would recommend to purchase or which one are you using? I want to check amazon but not sure which one is the best for decorating cakes, etc. Thank you! Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Jessica, absolutely! I have all of the tools including the piping bag and the specific tip I used listed above under the “Tools You Will Need” section. It’s after the third photo in the post and before the print-friendly section. Reply

  • Ligy
    April 7, 2017

    Oh wow!!! It looks amazing! I will try it very soon!
    Thanks for sharing all the good stuffs u have with us! Be bless! Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Thank you so much Ligy! God bless you also! 🙂 Reply

  • Anna
    April 7, 2017

    I’m still working on purchasing my mixer! Lol.. if I use my hand mixer does it honestly still result into the same deliciousness? I’ve been worried about wasting ingredients if it doesn’t turn out :/ Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Anna, if it is a high powered electric hand mixer, it will work with the 2 egg beater attachments on high speed but you will need to add an extra 2 minutes to the beating time on high speed. It is key to get enough air whipped into the eggs and sugar. A hand mixer works, it just takes a little more time. Turn up some music to pass the time easier. lol. 🙂 Reply

  • Wow this cake is a showstopper!! Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Thank you so much Sara for that compliment 🙂 🙂 🙂 Reply

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