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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

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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!

⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:

Blackberry Lemon Cake Roll (VIDEO)

4.86 from 48 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:

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

  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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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.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

    • 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

    • 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

  • 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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