If you’re looking for a show-stopping dessert that’s bursting with bright, fresh flavors, the Blackberry Lemon Cake Roll Recipe is your new best friend. This delightful treat combines a soft, fluffy sponge cake with tangy lemon syrup and luscious blackberry cream cheese filling, all rolled up with care and decorated to impress. Every bite melts in your mouth with a perfect balance of sweet, tart, and creamy elements that truly celebrate the best of seasonal fruit and citrus zest. It’s a dessert that’s as beautiful as it is delicious, and I can’t wait to share all the steps with you!
Ingredients You’ll Need
The beauty of this Blackberry Lemon Cake Roll Recipe lies in its simplicity — each ingredient plays a crucial role in creating the light texture and vibrant flavors we love. From the soft eggs that provide structure to the fresh blackberries that add a juicy pop, everything is essential and easy to find.
- 5 large eggs (room temp): Use room temperature eggs to whip them up into a fluffy, volume-filled sponge base.
- 3/4 cup granulated sugar: Sweetens the batter and helps with volume when beaten with eggs.
- 3/4 cup all-purpose flour: Provides the structure needed for the cake to hold together.
- 1/2 tsp baking powder: A subtle lift that ensures a tender crumb.
- 1/4 cup warm water: Used in the lemon syrup to infuse moisture and brightness.
- 1 Tbsp granulated sugar: Sweetens the lemon syrup without overpowering the tartness.
- 4 Tbsp fresh lemon juice: Freshly squeezed for an authentic zing in the syrup and frosting.
- 8 oz cream cheese (softened): The creamy base for the blackberry filling that is rich and smooth.
- 8 Tbsp unsalted butter (softened): Adds silkiness and body to the cream cheese frosting.
- 1 cup powdered sugar: Sweetens and lightens the cream cheese frosting.
- 6 oz blackberries (chopped, with 6 whole reserved): Provide bursts of fruity flavor and texture in the filling and garnish.
- 3/4 cup heavy whipping cream (chilled): Whipped for the creamy flowers decorating the cake’s surface.
- 1 Tbsp powdered sugar: Sweetens the whipped cream topping just right.
- 2 lemon slices (cut into triangles): Adds a fresh citrus garnish that’s as pretty as it is flavorful.
How to Make Blackberry Lemon Cake Roll Recipe
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350˚F and lining an 18×13-inch baking sheet with parchment paper. This setup helps the cake bake evenly and makes it easier to roll later on without sticking.
Step 2: Whip the Eggs and Sugar
Using a stand mixer fitted with the whisk attachment, beat the eggs on high speed for about one minute until foamy. Gradually add 3/4 cup sugar and continue beating on high for 7 minutes until the mixture becomes thick, fluffy, and triples in volume. This step is key to the cake’s airy texture.
Step 3: Incorporate the Dry Ingredients
Whisk the flour and baking powder together, then sift this mixture into the egg batter in thirds. Fold gently after each addition to keep as much air as possible while ensuring no pockets of flour remain. This delicate handling keeps the cake tender and light.
Step 4: Bake and Roll the Cake
Pour the batter into the prepared baking sheet and bake for about 13–15 minutes until the top is golden. Right after baking, loosen the edges with a spatula and immediately invert the warm cake onto a clean towel. Remove the parchment, then roll the cake into the towel while still warm to set the shape and prevent cracking. Allow it to cool for 30 minutes to 1 hour in a draft-free spot.
Step 5: Make the Lemon Syrup
Mix warm water, 1 tablespoon of sugar, and fresh lemon juice until the sugar dissolves. This simple syrup adds a moistened tartness that perfectly balances the sweetness of the cake and frosting.
Step 6: Prepare the Blackberry Cream Cheese Filling
Beat the softened cream cheese, butter, and powdered sugar together, first on low speed then increasing to high, until light, fluffy, and white. Gently fold in the chopped blackberries on low to keep their texture without breaking them down.
Step 7: Assemble the Cake Roll
Carefully unroll the cooled cake and brush it evenly with lemon syrup to keep it moist. Spread the blackberry cream cheese filling in dollops and smooth it out. Roll the cake tightly back up the same way it was rolled before, trimming the edges if you want a neater look, then dust liberally with powdered sugar.
Step 8: Make and Pipe the Whipped Cream Topping
Whip the heavy cream with powdered sugar until fluffy and spreadable. Using a piping bag fitted with a large star tip, pipe six generous flowers on top. Garnish each flower with a whole blackberry and a small triangle of lemon slice for the perfect finishing touch.
How to Serve Blackberry Lemon Cake Roll Recipe
Garnishes
Fresh blackberries and delicate lemon slices provide more than just decoration; they reinforce the fresh, vibrant flavors of the cake roll and add a bit of visual drama that’s perfect for any occasion. Don’t skip these final touches as they complete the sensory experience.
Side Dishes
This cake rolls beautifully alongside a simple cup of lightly brewed tea or a glass of cold sparkling lemonade. The acidity in these drinks complements the lemon and blackberry notes without overwhelming the palate, making each bite even more enjoyable.
Creative Ways to Present
Try slicing the cake roll into elegant pinwheels for individual servings at a brunch or party. You can also plate slices with a drizzle of fresh berry sauce or a sprinkle of edible flowers to elevate the presentation. It’s a dessert that invites creativity and looks stunning no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the Blackberry Lemon Cake Roll Recipe tightly with plastic wrap and store it in the refrigerator. It keeps well for up to 3 days, and the flavors actually meld and deepen overnight, making it even tastier the next day.
Freezing
To freeze, wrap the cake roll in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw in the fridge overnight for the best texture and flavor.
Reheating
This cake is best served chilled or at room temperature. If you prefer it slightly warmer, unwrap the cake and let it sit at room temperature for about 30 minutes. Avoid microwaving as it can alter the texture of the cream filling and whipped topping.
FAQs
Can I use frozen blackberries in the Blackberry Lemon Cake Roll Recipe?
Yes, but be sure to thaw and drain them well to avoid excess moisture that could make the cream filling too runny. Fresh blackberries will give the best texture and flavor balance.
Is it necessary to roll the cake while it’s warm?
Absolutely! Rolling the cake while it’s warm sets the shape and prevents cracking when you fill and reroll it later. If the cake cools completely, it becomes brittle and more difficult to handle.
Can I substitute the cream cheese filling with whipped cream only?
You could, but the cream cheese adds a lovely tang and richness that complements the lemon and blackberries beautifully. Whipped cream alone might make the filling too light and might not hold the structure as well.
How do I prevent the cake from sticking to the parchment paper?
Using a fresh sheet of parchment and not greasing it keeps the cake from sticking. Also, running a spatula around the edges right after baking helps loosen it, so it comes off cleanly when you invert it.
Can this recipe be made gluten-free?
Yes, with some adjustments! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Just keep an eye on the batter’s consistency and bake times, as they may vary slightly.
Final Thoughts
This Blackberry Lemon Cake Roll Recipe is truly a treasure worth making again and again. Its bright flavors, tender texture, and stunning presentation make it a crowd-pleaser that feels special yet approachable. So gather your ingredients and give it a try — I promise this cake roll will quickly become one of your go-to desserts to share with loved ones!
Print
Blackberry Lemon Cake Roll Recipe
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blackberry Lemon Cake Roll is a light and fluffy sponge cake filled with a luscious cream cheese and blackberry frosting, complemented by a zesty lemon syrup and topped with whipped cream flowers garnished with fresh blackberries and lemon slices. Perfect for a refreshing dessert that combines tart and sweet flavors in an elegant rolled cake.
Ingredients
Cake
- 5 large eggs (room temp)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup warm water
Lemon Syrup
- 1/4 cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp fresh lemon juice (from 1 medium/large lemon)
Blackberry Cream Cheese 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)
Whipped Cream Topping
- 3/4 cup heavy whipping cream (chilled)
- 1 Tbsp powdered sugar
- 2 lemon slices (cut into triangles)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line the bottom of an 18×13 inch baking sheet with parchment paper without greasing it to ensure an easy release.
- Beat Eggs and Sugar: Using a stand mixer fitted with the whisk attachment, add 5 room temperature eggs and beat on high speed for 1 minute until foamy. Gradually add 3/4 cup granulated sugar and continue beating on high speed for 7 minutes until the mixture is thick, fluffy, and has tripled in volume.
- Incorporate Dry Ingredients: Whisk together 3/4 cup all-purpose flour and 1/2 tsp baking powder. Sift this mixture over the egg batter in thirds, gently folding each addition to incorporate without deflating the batter. Scrape the bottom of the bowl to ensure even mixing; stop when no flour streaks remain.
- Bake the Cake: Pour the batter immediately onto the prepared baking sheet and place in the oven. Bake for 13 to 15 minutes until the top is golden. Remove the cake from the oven and quickly run a thin spatula around the edges to loosen it from the pan. While still hot, invert the cake face down onto a clean, dry linen towel. Peel off the parchment paper and carefully roll the cake up in the towel. Let it cool to room temperature in a draft-free area for 30 minutes to 1 hour.
- Prepare Lemon Syrup: In a small bowl, combine 1/4 cup warm water, 1 tablespoon granulated sugar, and 4 tablespoons fresh lemon juice. Stir until the sugar dissolves and set aside.
- Make Blackberry Cream Cheese Frosting: In a large mixing bowl, beat together 8 oz softened cream cheese, 8 tablespoons softened unsalted butter, and 1 cup powdered sugar. Start mixing on low to combine, then increase to high and beat for 2 to 3 minutes until the mixture is light, fluffy, and white. Gently fold in the coarsely chopped blackberries with the mixer on low just until incorporated.
- Assemble the Cake Roll: Carefully unroll the cooled cake and loosen it from the towel. Brush the cake surface evenly with the prepared lemon syrup. Dollop the blackberry cream cheese frosting over the cake and spread it evenly. Roll the cake tightly back up in the original direction. Trim edges if desired and dust the outside with powdered sugar.
- Decorate with Whipped Cream: Beat 3/4 cup heavy whipping cream with 1 tablespoon powdered sugar on high speed for about 2 minutes until fluffy and spreadable. Transfer to a piping bag fitted with a large open star tip and pipe six decorative flowers on top of the cake. Garnish each flower with a reserved whole blackberry and a small triangle of lemon slice.
Notes
- Use room temperature eggs to achieve maximum volume when whisking.
- Be careful not to overmix the batter after adding flour to keep the cake light and spongy.
- Rolling the cake while warm helps prevent cracks and makes rolling easier.
- Let the cake cool completely before frosting to avoid melting the filling.
- Use a clean linen towel for rolling; avoid terrycloth or towels that may leave lint.
- Trim the edges of the cake roll for a clean, professional presentation, but keep the trimmed pieces for snacking.
- Keep the finished cake refrigerated until serving to maintain firmness and freshness.
