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Raspberry Mocha Cake Roll


  • 1 tablespoon espresso powder
  • 1 box angel food cake mix
  • 3 tablespoons cocoa powder
  • 1/4 cup light butter
  • 8 ounces cream cheese
  • 11 cup whipped cream
  • 1 (7 ounce) jar Marshmallow Crème
  • 3/4 cup raspberry seedless jam
  • 2 cups chocolate frosting, melted

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  1. Heat oven to 350 degrees F. Line a 12 x 17-inch jellyroll pan with parchment.
  2. Prepare cake mix according to package directions, adding espresso and cocoa, then spread in prepared pan.
  3. Bake for 18 minutes or until done. Cool for 2 minutes.
  4. Invert cake onto towel dusted with additional cocoa, from long side, roll cake with towel. Cool.
  5. In bowl, beat butter and cream cheese for 1 minute. Add Marshmallow Crème. Beat for 1 minute.
  6. Fold in whipped cream, reserve 1/2 cup mixture.
  7. Unroll cake, spread with jam, then remaining cream mixture. Reroll cake, place seam side down on platter. Pour frosting over cake. Let sit for 1 minute.
  8. Pipe reserved cream mixture onto cake, then serve.

Yield: 16 servings