Berries and Cream Cake Roll Recipe
This Berries and Cream Chocolate Cake Roll combines a fluffy chocolate cake with homemade whipped cream and fresh, juicy berries. The result is a visually stunning and delicious dessert that’s perfect for any special occasion.
Yield: 1 cake roll (8 slices)
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Ingredients:
For the Cake:
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
For the Filling:
2 cups heavy whipping cream
1/2 cup powdered sugar
2 teaspoons strawberry extract
1/2 cup fresh raspberries
1/2 cup fresh blackberries, halved if needed
3/4 cup diced fresh strawberries
Extra berries for decorating the top of the cake
1/4 cup chocolate curls
Instructions:
Prepare the Cake:
Preheat Oven: Preheat your oven to 375°F (190°C). Spray a 15x10x1-inch jelly roll pan with baking spray and line it with parchment paper.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs, sugar, and vanilla extract together for 5 minutes, or until the mixture is thick and pale.
Mix Dry Ingredients: In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the egg mixture, beating just until everything is combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12 minutes, or until the cake springs back when lightly touched.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 2 minutes.
Roll the Cake: Place a sheet of parchment paper on top of the cake, then flip the cake out onto a cooling rack. Slowly peel off the bottom parchment paper. Place another clean sheet of parchment on the cake. Starting at one of the short sides, roll the cake up with the parchment paper inside and let it cool completely.
Make the Filling:
Chill Equipment: Place a metal mixing bowl and wire whisk attachment in the freezer for 10 minutes.
Whip the Cream: In the chilled bowl, beat the heavy cream, powdered sugar, and strawberry extract until stiff peaks form.
Separate the Filling: Spoon half of the whipped cream into another bowl and set it aside.
Add Berries: Gently stir the raspberries, blackberries, and strawberries into the whipped cream remaining in the mixing bowl.
Assemble the Cake Roll:
Unroll the Cake: Carefully unroll the cooled cake, removing the parchment paper.
Spread the Filling: Evenly spread the berry whipped cream over the cake.
Roll the Cake: Slowly roll the cake back up, this time without the parchment paper. Place the rolled cake seam side down on a serving plate.
Decorate: Cover the cake with the reserved plain whipped cream. Decorate the top with extra berries and chocolate curls, if desired.
Serving Suggestions:
This cake roll is best served chilled. Store any leftovers in the refrigerator, covered with plastic wrap. Enjoy a slice with a cup of coffee or tea!
