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

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

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

Watch the Blackberry Lemon Cake Roll Video:

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

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

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

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

Tools You Will Need (affiliate):

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

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

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

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

Ingredients for blackberry lemon cake roll on the table

⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:

Blackberry Lemon Cake Roll (VIDEO)

4.84 from 106 votes
Author: Natasha of NatashasKitchen.com
Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 12 " cake roll

Sponge Cake Ingredients:

For the Lemon Syrup:

For the Blackberry Frosting:

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

Optional Garnish:

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

Instructions

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

Notes

**Sponge cakes rely on the volume of the whipped eggs to rise properly. It is extremely important to beat the eggs and sugar for the time stated.
***To prevent cracks in cake roll, it should be rolled in the linen towel right after it comes out of the oven.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Blackberry Lemon Cake Roll
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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
4.84 from 106 votes (38 ratings without comment)

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Recipe Rating




Comments

  • 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

  • Helen
    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

  • Eva
    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

  • Julie
    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

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