Roll Cake with Raspberry Cake Filling (Roulade) – Want to try something new this Valentine’s Day? How about serving a vanilla bean roulade cake, filled with sweet raspberry cream and covered in thick chocolate ganache

roll cake

Roll Cake with Chocolate Ganache

It’s always fun to pull out a dessert that no one is expecting. Cookies or ice cream are easy standbys, but a Raspberry Roulade with Chocolate Ganache…

Now that is something special!

Roulade “roll cakes” are fairly common around the holidays, the heavy hitter being the yule log. But I always think of a roulade as more of a spring cake.

I know, I know. It’s not really spring yet.

But let’s face it, we’re all wishing for spring.

And Valentine’s Day seems like it’s walking-the-line between winter and spring. So I just went for it.

roulade cake

Roulade Roll Cake With Chocolate Ganache

In today’s Raspberry Roulade with Chocolate Ganache, I started with a vanilla bean sponge cake, and then made a thick raspberry cake filling to add flavor, moisture, and visual appeal.

Roll cakes are made from a very pliable sponge cake batter. In fact, the main liquid is egg, not oil or melted butter, so they really need the filling for moisture.

I made a dense raspberry cake filling paste over the stovetop, then beat it into a butter and sugar mixture for a thick cream that can stand up under pressure. Literally.

Then I rolled it into a roulade…

And doused the whole thing in rich decadent chocolate ganache.

roulade cake roll

Roulade Roll Cake Ingredients 

For the Sponge Cake:

  • Large Eggs
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Vanilla Bean

For the Raspberry Cake Filling:

  • Frozen Raspberries
  • All-Purpose Flour
  • Softened Unsalted Butter 
  • Sugar
  • Milk (if needed)

For the Chocolate Ganache:

  • Semisweet Chocolate (chopped into smaller pieces so that it is easier to melt the chocolate)
  • Heavy Cream
  • Corn Syrup

raspberry cake filling

How To Make This Cake Roll With Raspberry Cake Filling

  1. Preheat the oven and line your jelly roll pan with parchment paper. Then spray with non-stick spray. 
  2. Slice the vanilla bean in half to take out the vanilla seed paste. Add it to the rest of the sponge cake ingredients in a bowl. Mix the ingredients together until they are well combined. Then pour the batter into the prepared pan and spread it out evenly. 
  3. Bake the cake in the oven for about 15 minutes or until it is golden in color. 
  4. Start the cream filling by adding the raspberries to a saucepan and allow them to come to a boil. Stir the raspberries to allow all the juices to flow out. Then add in the flour and whisk until there are no clumps. Heat the filling over medium making sure to whisk it constantly until the mixture thickens into a paste. Then remove it from the heat and put it in the fridge to allow the raspberry cake filling to cool down. 
  5. Take the cake out of the oven and spray another piece of parchment with cooking spray. Flip the cake out of the pan and then gently roll the cake from the short end into a log. Gently tie the log with some twine so it stays tight and allow it to cool that way. 
  6. Back to the raspberry cake filling… Beat the butter and sugar in a clean bowl until it becomes glossy and fluffy. Once the raspberry mixture is cool, add it in with the fluffed butter and sugar combo and beat until it is smooth. 
  7. Unroll the cooled cake and spread the raspberry cake filling evenly across it. Roll it back into a log and set it back in the fridge to set. 
  8. Make the chocolate ganache by bringing the cream to a boil on the stove then adding in chopped chocolate. Allow the chocolate to sit in the hot cream for about 5 to 8. Then stir it to make sure the chocolate is smooth. Add in the corn syrup and stir it in to make it shiny. 
  9. Place the cake roll on a drying rack and pour the chocolate ganache over the top of the roll. Allow the ganache to set before moving the roulade. 

Get the Full (Printable) Roulade Roll Cake with Raspberry Cake Filling Recipe Below. Enjoy!

chocolate raspberry cake roll

Raspberry Roulade Cake

The chocolate ganache counter-balances the light airy quality of the sponge cake and filling, for a marvelous treat anyone would be thrilled to taste.

Slice the Raspberry Roulade with Chocolate Ganache into whimsical pinwheels to serve your sweetheart or family.

Or if cupid did you wrong this year, pick the whole damn thing up with two hands like a giant raspberry-filled hoho and get after it.

We won’t tell.

chocolate ganache

Frequently Asked Questions

How long does this cake recipe last? 

This cake can last in the fridge for up to a week at most. However, in some cases, the raspberry filling can potentially become watery within 2 to 4 days. 

Can I make this cake beforehand? 

This recipe tastes best on the same day that it is made, but you can make it the day before.

roulade cake

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Roll Cake with Raspberry Cake Filling (Roulade)

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
A vanilla bean roulade cake, filled with sweet raspberry cream and covered in thick chocolate ganache, perfect for Valentine's Day.
Servings: 8 slices


For the Sponge Cake:

  • 4 large eggs
  • 3/4 cup all purpose Gold Medal Flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 vanilla bean

For the Raspberry Cream Filling:

  • 12 ounces frozen raspberries
  • 1/4 cup all purpose Gold Medal Flour
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1-3 tablespoons milk if needed

For the Chocolate Ganache:

  • 6 ounces semisweet chocolate chopped
  • 1/2 cup heavy cream
  • 1 tablespoon corn syrup


  • Preheat the oven to 375 degrees F, line a 10x15-inch jelly roll pan with parchment paper (fitted to the bottom) and spray with nonstick cooking spray. Slice the vanilla bean open lengthwise and scrape out the seed paste. Add all the ingredients for the sponge cake to a bowl, including the vanilla bean paste. Discard the pod. Mix well and pour the batter into the prepared pan. Spread evenly over the bottom and bake for approximately 15 minutes, until golden.
  • Meanwhile, start the cream filling. Add the raspberries to a small saucepan and bring to a boil. Stir to break up the raspberries until very juicy, then add the flour. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture thickens into a thick paste. Remove from heat and place pan in the fridge to cool.
  • As soon as the sponge cake comes out of the oven. Spray another piece of parchment paper with cooking spray and flip the cake out onto it. Gently roll the cake, from the short end, into a log. Then tie the log with twine so it stays tight. Leave the cake to cool.
  • Back to the filling: Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy. Once the raspberry paste is cool add it to the butter mixture and beat until smooth. If the cream filling seems too dense add 1-3 tablespoons of milk and beat again. Now unroll the cooled cake and spread the filling even over it.
  • Roll the cake back into a log and place in the refrigerator to set. For the chocolate ganache, bring the cream to a boil in a small saucepan. As soon as it reaches a light boil, remove it from the heat and add the chopped chocolate. Allow the chocolate to sit in the hot cream for 5-8 minutes, then stir until smooth. Stir in 1 tablespoon of corn syrup to make the ganache shiny. Then place the roulade on a cooling rack and pour the chocolate ganache over the top. Allow the ganache to set before moving.


Serving: 1slice, Calories: 669kcal, Carbohydrates: 75g, Protein: 7g, Fat: 39g, Saturated Fat: 23g, Cholesterol: 165mg, Sodium: 192mg, Potassium: 296mg, Fiber: 5g, Sugar: 56g, Vitamin A: 1070IU, Vitamin C: 11.1mg, Calcium: 78mg, Iron: 2.8mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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