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This melt-in-your-mouth fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter has just 4 ingredients and the whipped blackberry frosting is ridiculously simple to make.
This cake only looks like it took forever but really it has simple ingredients, comes together quickly and is definitely a show-stopping cake! Take a bite of this Blackberry Lemon Cake Roll and you’ll have no words, only sound effects…. mmm…
Watch the Blackberry Lemon Cake Roll Video:
The combination of blackberries and lemon just makes my mouth water. P.S. You can make this cake roll a day in advance, cover and refrigerate and it will be just as good the next day. Hooray for make-ahead desserts!
That topping looks so lovely but it’s the easiest part of the cake!!
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.
The Ingredients are surprisingly really simple but the results are awesome!
⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:
Blackberry Lemon Cake Roll (VIDEO)
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
- Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
- Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**
- Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.
- Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.
- Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
- In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.
- Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
- For the topping, beat together 3/4 cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.
Notes
***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
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! 🙂
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!!
It is heavenly! Please let me know what you think!
wow yummy thank you so much
You’re welcome! I’m glad you enjoyed it! 😀
I’ve made this twice already – easy and so yummy! The cake disappeared fast both times. THANK YOU!!
That is fantastic! I’m so glad you enjoyed it enough to make it twice already! 🙂
Made my today, although it was good I didn’t really taste the black berry.. It was more sweet then fruit tasting…
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!
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
Thank you Tzivia! I hope you love it!
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?
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!
Backed this for sunday, and we loved it. Thank you for the recipe.
I’m so glad you loved it!! 🙂 You’re most welcome 🙂
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!
It does disappear quickly! I hope you love it! 🙂
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 🙂
That’s awesome!! I bet it was beautiful as a larger cake roll! I’m so glad you enjoyed it 🙂
hi Natasha, thank you again for this wonderful and easy roll. I’ve made it today, it is so delusions and delicious! Thank you!
I’m so glad you enjoyed it and thank YOU for the amazing review! 🙂
Can I use blueberries? Or will they produce too much juice… thanks, love all your recipes.
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 🙂
This looks luscious!! I will definitely make it, I have to take a dessert for Easter, how many will this serve?
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.
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
You’re welcome and I hope you all love it! 🙂
Just made this roll, sooooooo delicious was devoured in a minute! So easy to make! A+++
YES!!! I am smiling from ear to ear. 🙂 Thank you for such an amazing review. I’m so happy you loved it!!
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!!
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! 🙂
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!
Thank you so much! Please let me know what you think of the recipe!
Hey! Love this recipe, looks absolutely delicious. Do you think putting different berries like, strawberries or raspberries, will taste as good?
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.
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!
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.
Oh wow!!! It looks amazing! I will try it very soon!
Thanks for sharing all the good stuffs u have with us! Be bless!
Thank you so much Ligy! God bless you also! 🙂
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 :/
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. 🙂
Wow this cake is a showstopper!!
Thank you so much Sara for that compliment 🙂 🙂 🙂