Berry Vanilla Cake Roll Recipe

Introduction

This Berry Vanilla Cake Roll is a light and elegant dessert perfect for showcasing fresh summer berries. Soft, fluffy cake surrounds a luscious filling of mixed berries and creamy mascarpone whipped cream, creating a delightful balance of flavors and textures. It’s an impressive yet approachable treat for any occasion.

Ingredients

• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 tbsp fresh lemon juice
• 1 1/4 cup (167g) chopped strawberries
• 1 1/4 cups (162g) blueberries
• 3/4 cup (84g) raspberries
• 1 cup (130g) all-purpose flour (measured accurately)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup (56g) unsalted butter, melted
• 1 tsp vanilla extract
• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• 4 oz (112g) mascarpone cheese, cool but not too cold*
• Powdered sugar (for dusting)
• Whipped cream (for decoration)
• Fresh berries (for decoration)

Instructions

1. Make the Berry Filling: In a medium saucepan, whisk together sugar and cornstarch until smooth. Add water and lemon juice, stirring to combine. Heat over medium until sugar begins to melt.
2. Add the berries: Stir in strawberries, blueberries, and raspberries. Cook, stirring occasionally, until berries soften and release juices. Mash slightly with a spatula. Continue cooking until the mixture thickens, about 3-4 minutes. Transfer to a bowl and refrigerate until cool; mixture will thicken further.
3. Prepare the Cake Roll: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper, letting it hang over edges to lift the cake later.
4. Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
5. Mix wet ingredients: In a large bowl, whisk egg yolks with granulated sugar until thick. Add sour cream and whisk until smooth. Stir in melted butter and vanilla extract.
6. Combine: Add dry ingredients to wet mixture and gently whisk until just combined; some lumps are fine.
7. Whip egg whites: In a separate bowl, beat egg whites on high until stiff peaks form.
8. Fold: Fold one-third of whipped egg whites into batter to lighten it, then gently fold in remaining whites until combined.
9. Bake: Spread batter evenly in prepared pan. Bake 10-12 minutes until cake springs back when touched and a toothpick inserted comes out clean.
10. Roll warm cake: Remove from oven and immediately lift cake using parchment paper. While still warm, carefully roll cake starting from shorter end. Set aside to cool completely. To keep cake elastic and prevent cracks, unroll and reroll cake multiple times during cooling over about 1 to 1.5 hours.
11. Make whipped cream filling: Beat cold heavy cream with powdered sugar, vanilla extract, and a pinch of salt until thickening begins. Add mascarpone cheese and whip on low until stiff peaks form.
12. Assemble: Unroll cooled cake carefully, loosening from parchment if needed. Spread berry filling evenly onto cake, leaving about ½ inch around long edges and 1-2 inches on short edges.
13. Add whipped cream: Pipe whipped cream over berry filling for an even layer, then gently smooth as needed.
14. Roll cake: Roll cake back up without parchment, removing any filling squeezed out on the sides with a spatula.
15. Chill: Wrap cake roll tightly in plastic wrap with seam side down. Refrigerate at least 1 hour or overnight to firm.
16. Decorate and serve: Remove plastic wrap and place on a serving platter. Dust with powdered sugar and decorate with whipped cream and fresh berries. Keep refrigerated and serve within 3-4 days.

Tips & Variations

• Make sure to measure flour accurately by spooning it into the measuring cup and leveling off to avoid a dense cake.
• Using a piping bag for the whipped cream filling helps create a smooth, even layer without disturbing the berry filling.
• If you don’t have fresh berries, frozen berries thawed and drained can be used for the filling.
• To make rolling easier, warm the cake just enough to be pliable but not hot to avoid cracks.

Storage

Store the cake roll wrapped in plastic wrap in the refrigerator for up to 3-4 days. To reheat slightly before serving, let the cake sit at room temperature for 20 minutes. Avoid freezing, as the cream filling and delicate texture can be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can assemble the cake roll a day ahead and refrigerate it overnight. This actually helps the flavors meld and makes slicing easier.

What if my cake cracks when rolling?

Rolling the cake while it is still warm and flexible helps prevent cracks. You can also roll and unroll it a few times as it cools to maintain elasticity.

Berry Vanilla Cake Roll Recipe

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★★★★★

4.8 from 61 reviews

• Author: Mariam
• Total Time: 2 hours
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This Berry Vanilla Cake Roll is a light, fluffy sponge cake rolled with a luscious mixed berry filling and a creamy mascarpone whipped cream. Perfectly balanced sweetness and tanginess from fresh strawberries, blueberries, and raspberries combined with a smooth vanilla-scented cream make it an elegant dessert ideal for any special occasion or afternoon tea. This recipe features a delicate sponge cake baked in a jelly roll pan, filled with homemade berry compote and whipped mascarpone, then rolled and chilled for a perfect slice.

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Ingredients

Scale 1x2x3x

Berry Filling

• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 tbsp fresh lemon juice
• 1 1/4 cup (167g) chopped strawberries
• 1 1/4 cups (162g) blueberries
• 3/4 cup (84g) raspberries

Cake

• 1 cup (130g) all-purpose flour (measured accurately)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, separated
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup (56g) unsalted butter, melted
• 1 tsp vanilla extract

Whipped Cream Filling

• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• Pinch of salt
• 4 oz (112g) mascarpone cheese, cool but not too cold

Decoration

• Powdered sugar (for dusting)
• Whipped cream (for piping)
• Fresh berries (for garnish)

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Instructions

1. Make the Berry Filling: In a medium saucepan, whisk together sugar and cornstarch until no lumps remain. Add water and fresh lemon juice, stirring to combine. Heat over medium heat until sugar begins to melt, then add all the berries. Stir to coat them in the sugar mixture and continue cooking, mashing the berries slightly with a spatula. Cook for about 3-4 minutes until juices thicken. Remove from heat and refrigerate until cool.
2. Prepare the Cake Batter: Preheat oven to 350°F (177°C). Line a 17×12-inch jelly roll pan with parchment paper extending an inch above the sides. In a medium bowl, whisk the flour, baking powder, and salt together.
3. Mix Wet Ingredients: In a large bowl, whisk together the egg yolks and granulated sugar until thickened. Whisk in sour cream until the mixture thins out, then add the melted butter and vanilla extract, mixing well.
4. Combine Dry and Wet Ingredients: Gently whisk the dry flour mixture into the wet ingredients until just combined; a few lumps are okay. Set aside.
5. Whip Egg Whites: Using a mixer, whip the egg whites on high speed until stiff peaks form.
6. Fold Egg Whites into Batter: Fold about one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until fully incorporated.
7. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
8. Roll Cake While Warm: Immediately lift the hot cake from the pan using the parchment paper. Starting at the short end, carefully roll the cake and parchment paper together. Allow the cake to cool while rolled, unrolling and re-rolling several times over about 1 to 1.5 hours to maintain elasticity and prevent cracking.
9. Make Whipped Cream Filling: In a cold mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and a pinch of salt until it starts to thicken. Add the mascarpone cheese and whip on low speed until stiff peaks form.
10. Assemble the Cake Roll: Carefully unroll the cooled cake, gently helping release any sticking spots with an offset spatula. Spread the cooled berry filling evenly over the cake, leaving about ½ inch along the long sides and 1-2 inches on the short sides free of filling.
11. Add Whipped Cream Filling: Pipe the mascarpone whipped cream over the berry filling using a piping bag or a Ziplock bag with a cut corner, then gently smooth it into an even layer.
12. Roll the Cake: Carefully roll the cake up again without parchment paper, adjusting gently if any filling squeezes out. Wrap the roll tightly in plastic wrap, seam side down, and refrigerate for at least one hour or overnight to firm up.
13. Decorate and Serve: Remove plastic wrap and place the cake roll on a serving platter. Dust the top with powdered sugar, pipe additional whipped cream swirls, and garnish with fresh berries. Keep refrigerated and serve within 3-4 days.

Notes

• Ensure the eggs are at room temperature for better volume when whipped.
• Accurately measure flour by spooning it into the measuring cup and leveling it off to avoid a dense cake.
• Keep the heavy cream cold for optimal whipping results.
• If you don’t have a piping bag, use a Ziplock bag with a small corner snipped off to pipe whipped cream evenly.
• Rolling and unrolling the cake multiple times during cooling helps prevent cracks when rolling it with filling.
• The cake is best served within 3-4 days when stored properly refrigerated.
• Mascarpone should be cool but not too cold to blend smoothly into the whipped cream.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: berry cake roll, sponge cake roll, mascarpone whipped cream cake, berry dessert, roll cake recipe, vanilla cake roll, fresh berry dessert