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Blackberry Lemon Cake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 42 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Find it online: https://savoryhomeeats.com/blackberry-lemon-cake-roll-recipe/