Quick Summary: Charlotte Royale cake is a dome-shaped French dessert lined with slices of raspberry Swiss roll and filled with vanilla Bavarian cream and fresh raspberries. This showstopper serves 8 and takes about 2 hours and 30 minutes to make, plus chilling time. It is the elegant cousin of Charlotte Russe, which uses ladyfingers instead of Swiss roll.
What is Charlotte Royale?
Charlotte Royale is a half-sphere-shaped dessert made from slices of raspberry Swiss roll cake, filled with classic Bavarian cream and fresh raspberries, invented by the French chef Marie-Antoine Carême.
As per Joe Pastry, "Charlotte Royale is ... a dressed-up version of Charlotte russe." Charlotte Royale and Charlotte Russe have the same mousse filling, but the Royal version replaces Charlotte Russe's ladyfinger lining with Swiss roll slices.
While strawberry Charlotte may be a simple dessert, its sophisticated counterpart, Charlotte Royale, poses a more technical challenge. However, this guided recipe and accompanying step-by-step photographs will quickly guide you through the process.
Why you'll love this recipe
- Showstopping presentation: the spiral Swiss roll pattern makes this dome cake look like it came from a French patisserie.
- Make-ahead friendly: assemble it a day before, since it needs hours to chill and set.
- Light and fruity: airy Bavarian cream and fresh raspberries keep every slice fresh and light.
- Step-by-step guide: detailed photos walk you through the rolled biscuit, custard, and assembly.
Equipment
Here are the tools you need to make Charlotte Royale cake:
- 12 x 16-inch (30 x 40 cm) baking sheet
- Stand mixer or electric hand mixer
- Sugar (candy) thermometer
- Fine-mesh sieve
- Bent spatula
- 8-inch (20 cm) round bowl for shaping the dome
- Parchment paper and plastic wrap
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Large eggs at room temperature.
- Granulated sugar
- All-purpose flour: To make a gluten-free biscuit, replace all-purpose flour with cornstarch or rice flour.
- Potato starch: You can switch to cornstarch.
- Raspberry jam: Use a homemade or store-bought raspberry jam. If you don't like seeds, use seedless raspberry jam. You can also replace it with another fruit jam.
- Whole milk: You can replace it with low-fat milk.
- Gelatin sheets with a strength of 200 bloom. To substitute gelatine leaves in the recipe, use 8 g powdered gelatin and ¼ cup (60 ml) cold water.
- Vanilla bean: You can substitute 1 teaspoon of vanilla bean paste.
- Heavy cream or heavy whipping cream with at least 30% fat content.
- Fresh raspberries: You can replace them with other fresh seasonal fruits, such as strawberries.
- Cake glaze or a neutral topping is optional, but if you make the cake in advance, brush it with a clear glaze to prevent it from drying out.
How to make Charlotte Royale
Step 1. Preheat the oven to 390°F (200°C). Sift the flour and potato starch into a large bowl and set aside.
Step 2. To make the rolled cake, separate the egg whites from the egg yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar. Once the meringue is glossy, decrease the mixer speed and add the whisked egg yolks.
Step 3. Beat the mixture for another 15 seconds, until all the ingredients are well incorporated. Add the sifted dry ingredients and gently mix with a spatula (photo 1).
Step 4. Divide the batter into two parts. Spread the first part of the batter on a 12 x 16-inch (30 x 40 cm) baking sheet lined with parchment paper to a thickness of ⅕ inch (5 mm), then smooth with a bent spatula (photo 2).
Pro tip: Alternatively, use a non-spill baking sheet (no need to grease it).
Step 5. Bake for 10 minutes (photo 3). Once the biscuit is ready, remove it from the oven and cover it with a clean tea towel.
Step 6. Flip it over the cloth and carefully remove the parchment or silicone sheet: gently lift the corners, then the entire surface of the mat or paper. Cover the biscuit with another sheet of parchment and roll it from the long side to let it cool and retain moisture (photo 4). Repeat with the second part of the cake batter.
Step 7. Unwrap the cooled cake (photo 5). Spread a thin layer of the raspberry jam and roll it into a tight spiral with parchment (photo 6).
Pro tip: Read on how to make a cake roll.
Step 8. Wrap the rolled biscuit in plastic film and refrigerate for about three to four hours to make it easier to cut.
Step 9. To make the Bavarian cream, first make cream Anglaise or vanilla custard. Place gelatin sheets in a bowl of cold water and let them soak for 10 minutes. Bring whole milk with the scraped vanilla seeds to a boil.
Pro tip: Consult the Bavarian cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 10. Whisk the egg yolks with sugar in a separate bowl, then slowly pour in the hot milk while stirring continuously. Return the yolk mixture to a saucepan, cook over low heat, and continue whisking.
Step 11. Once the custard coats the back of the spoon and reaches 179°F (82°C), as measured with a sugar thermometer, remove the pot from the heat. Add the drained gelatin. Transfer the custard to another bowl, cover it with plastic wrap in contact with the custard, and let it cool to room temperature.
Pro tip: Consult the recipe for creme Anglaise for step-by-step photographed explanations, helpful tips, and tricks.
Step 12. Pour heavy cream into the bowl of a stand mixer with a whisk attachment (you can use an electric mixer) and whisk until soft peaks form (photo 7).
Pro tip: Read about the peak stages of whipped cream.
Step 13. Add the whipped cream to the cooled custard, gently mixing with a wooden spoon or spatula (photo 8). Let it rest until it thickens slightly, stirring occasionally.
Step 14. To assemble the Charlotte cake, line the bottom and sides of an 8-inch (20 cm) bowl with plastic film.
Step 15. Cut the edges of the sponges with a sharp knife, then cut rolled biscuits into thin slices, 5 mm or ⅕ inch thick (photo 9).
Step 16. Arrange them at the bottom and sides of the lined bowl, pressing them against each other and the dish (photo 10).
Step 17. Pour a third of the Bavarian cream in the center and distribute half of the fresh raspberries (photo 11). Pour in another third of the cream, then repeat the raspberry layer (photo 12).
Step 18. Finish with the cream. Cover the bottom of the bowl with the remaining rolled biscuit slices (photo 13), then place a sheet of plastic wrap over the biscuits.
Step 19. Cover the bowl's top with a cardboard base to pack everything. Finally, refrigerate the Charlotte cake for at least 6 hours and up to 24 hours.
To serve, remove the cardboard and plastic, flip the cake on a serving plate, lift off the bowl, and serve immediately (photo 14).
Optionally, brush the cake with a thin layer of clear glaze and refrigerate until serving.
If you feel like decorating your Charlotte, you can arrange red fruits and mint sprigs on top of the cake.
You can also whip Chantilly cream, place it in a pastry bag fitted with an open star tip, and pipe a continuous scallop design around the base of the Charlotte.
Expert Tips
- To get enough slices, make two sponge rolls out of the biscuit ingredients provided in the recipe. Use 1.5 rolls to choose the best-looking cake slices.
- Spread a THIN layer of raspberry jam over the biscuit for neat slices when cutting.
- Roll the biscuit from either end: if you roll from the short end, the slices will be larger.
- Press the cake slices against the bowl to prevent Bavarian cream from overflowing afterward.
- Start making Bavarian cream once you are ready to assemble the cake; otherwise, it will thicken before you slice up the cake roll.
- Wait for the Bavarian cream to thicken slightly; otherwise, it will leak between the cake slices and the bowl. In this case, the cake will be covered with Bavarian cream on top of the slices.
- Chill the assembled dome in the fridge for at least 6 hours (or freeze it for 1 hour) before unmolding and slicing. A well-set cake releases cleanly from the bowl and gives sharp spiral slices.
- Make-ahead option: Prepare the Swiss roll cakes on the first day, assemble the cake on the following day, and keep it wrapped in the refrigerator for 1-2 days.
Recipe variations
Everyone loves classic Charlotte Royale, but if you are ready to add a modern twist on tradition, try experimenting with new additions to the classic recipe.
- Plain Charlotte (no fruit): Double the Bavarian cream recipe and add more vanilla to bring out the flavor.
- Rolled biscuit: Try making a chocolate version of Charlotte Royale by swapping the classic Swiss roll for its chocolate counterpart.
- Filling: While Bavarian vanilla or raspberry cream is classic for the Charlotte Royale, strawberry or chocolate cream is worth a try.
- Fruits: Use strawberries to make a strawberry Charlotte Royale, or use blueberries or cherries for other fruit variations. Swap raspberry jam for another fruit jam accordingly. If fresh fruits are out of season, you can use the remaining rolled biscuit slices to fill the Charlotte. Just use them instead of berries: arrange the slices in layers or randomly insert them into the cream.
- Shape: Make your Charlotte Royale in a classic cake mold rather than a glass bowl, which shapes it into a half-sphere.
- Liqueur soak: Brush the sponge with a splash of raspberry framboise, Kirsch, or Grand Marnier before rolling for a grown-up flavor. A tablespoon or two is enough to keep the cake firm.
- Fruit-purée Bavarian cream: Fold ½ cup of strained raspberry or strawberry purée into the finished Bavarian cream for a fruity, pink filling. Reduce the added heavy cream slightly so the mixture still sets.
- Freeze-dried berries: Crush freeze-dried raspberries or strawberries and stir them into the Bavarian cream. They add fruit flavor and color without releasing water that would loosen the cream.
Storing & freezing
Store Charlotte Royale under a glass dome in the refrigerator for up to 24-48 hours. I don't recommend freezing the Charlotte cake, as it contains gelatin, which doesn't hold up well to freezing.
Recipe FAQ
Why is it called Charlotte Royale cake?
Charlotte Royale was named after Queen Charlotte, the wife of King George III. This is also why some people call it Queen Charlotte cake or royal Charlotte cake.
What is Charlotte Royale made of?
Charlotte Royale is made with sliced raspberry Swiss roll cake lining a dome, filled with vanilla Bavarian cream and fresh raspberries.
What is the difference between Charlotte Royale and a regular Charlotte cake?
A classic Charlotte cake is lined with ladyfingers (spoon biscuits), while Charlotte Royale is lined with slices of Swiss roll arranged in a spiral pattern. Both are filled with Bavarian cream.
What is the difference between Charlotte Russe and Charlotte Royale?
Charlotte Royale and Charlotte Russe share the same Bavarian cream filling. However, Charlotte Royale uses Swiss roll slices in place of the ladyfinger lining used in Charlotte Russe.
What are Charlotte molds lined with?
Traditionally, Charlotte molds are lined with spoon biscuits (biscuits à la cuillère), also called boudoir, champagne biscuits, or ladyfingers, then filled with Bavarian cream.
Who invented Charlotte Royale?
Charlotte cakes are credited to the French chef Marie-Antoine Carême, who created elaborate molded desserts in the early 19th century.
Can you make Charlotte Royale ahead of time?
Yes. It actually needs at least 6 hours, and up to 24 hours, to chill and set. You can bake the Swiss rolls one day and assemble the cake the next, keeping it wrapped in the refrigerator.
Can I use store-bought Swiss rolls for Charlotte Royale?
Yes. To save time, you can use store-bought Swiss rolls or jelly rolls, slice them, and line the bowl with them. Homemade rolls give a lighter texture and let you control the jam.
Can you freeze Charlotte Royale?
Freezing is not recommended because the cake contains gelatin, which does not hold up well to freezing and thawing.
Love French desserts? Try these next!
- Strawberry Charlotte Cake (Charlotte aux Fraises)
- Triple Berry Cake
- German Strawberry Cake (Erdbeerboden)
- Biscuit Joconde
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PrintRecipe card
Charlotte Royale Cake
Charlotte Royale cake is an elegant French dessert lined with slices of raspberry Swiss roll and filled with smooth vanilla Bavarian cream and fresh raspberries. Rich, sweet, and delicious, it is perfect for any special occasion.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours, 30 minutes (plus resting time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For rolled biscuit:
- 6 large eggs, room temperature
- ½ cup + ½ tablespoon (120 g) granulated sugar
- ⅓ cup + 7 teaspoons (60 g) all-purpose flour
- 6 tablespoons (60 g) potato starch
- 13 oz (370 g) raspberry jam
For Bavarian cream:
- 1 ¼ cup + 2 teaspoons (300 ml) whole milk
- 3 gelatine sheets
- 3 egg yolks
- ⅓ cup + 5 ½ teaspoons (100 g) granulated sugar
- 1 vanilla bean
- ⅔ cup (150 g) whipping cream
- 14 oz (400 g) fresh raspberries
For finishing (optional):
- clear glaze or neutral topping
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 390°F (200°C). Sift flour and potato starch in a large bowl and set aside.
- Rolled biscuit batter: Separate the egg whites from the egg yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar. Once the meringue is glossy, decrease the mixer speed and add the whisked egg yolks. Beat the mixture for another 15 seconds, until all the ingredients are well incorporated. Add the sifted dry ingredients and gently mix with a spatula.
- Divide the batter into two parts. Spread the first part of the batter on a 12 x 16-inch (30 x 40 cm) baking sheet covered with parchment paper to a thickness of ⅕ inch (5 mm) and smooth with a bent spatula. Alternatively, use a non-spill baking sheet (no need to grease it).
- Bake for 10 minutes. Once the biscuit is ready, remove it from the oven and cover it with a clean tea towel. Flip it over the cloth and carefully remove the parchment or silicone sheet: gently lift the corners, then lift the mat or paper off the entire surface. Cover the biscuit with another parchment sheet and roll it from the long side to let it cool and retain moisture. Repeat the same with the second part of the cake batter.
- Unwrap the cooled cake. Spread a thin layer of raspberry jam, then roll it into a tight spiral using parchment paper. Wrap the rolled biscuit in plastic film and refrigerate for about three to four hours to make it easier to cut.
- Cream Anglaise: Place gelatin sheets in a bowl of cold water and let them soak for 10 minutes. Bring whole milk with the scraped vanilla seeds to a boil. In a separate bowl, whisk the egg yolks with the sugar, then slowly pour in the hot milk while continually stirring. Return the yolk mixture to the saucepan, cook over low heat, and continue whisking. Once the custard coats the back of the spoon and reaches 179°F (82°C), as measured with a sugar thermometer, remove the pot from the heat. Add the drained gelatin. Transfer the custard to another bowl, cover it with plastic wrap in contact with the custard, and let it cool to room temperature.
- Bavarian cream: Pour heavy cream into the bowl of a stand mixer with a whisk attachment (or use an electric mixer) and whisk until soft peaks form. Add the whipped cream to the cooled custard, gently mixing with a wooden spoon or spatula. Let it rest until it thickens slightly, stirring occasionally.
- Assemble Charlotte: Line the bottom and sides of an 8-inch (20 cm) diameter bowl with plastic wrap. Cut the edges of the sponges with a sharp knife, then cut the rolled biscuit into thin slices, 5 mm (⅕ inch) thick. Arrange them in the bottom and along the sides of the lined bowl, pressing them against each other and the dish.
- Fill with Bavarian cream: Pour a third of the Bavarian cream in the center and distribute half of the fresh raspberries. Pour in another third of the cream, then repeat the raspberry layer. Finish with the cream. Cover the bottom of the bowl with the remaining rolled biscuit slices, then place a sheet of plastic wrap on top.
- Finish cake assembly: Place a cardboard base over the bowl to pack everything. Refrigerate the Charlotte cake for at least 6 hours and up to 24 hours. When ready to serve, remove the cardboard and plastic, flip the cake onto a serving plate, lift the bowl off, and serve immediately.
- Brush the cake with a thin layer of clear glaze (optional) and refrigerate until serving.
Notes
- Make two sponge rolls out of the biscuit ingredients provided in the recipe to get enough slices. Use 1.5 rolls to choose the beautifully looking cake slices.
- Spread a THIN layer of the raspberry jam over the biscuit to get neat slices when cutting.
- Roll the biscuit from either end: if you roll from the short end, the slices will be larger.
- Press the cake slices against the bowl to prevent Bavarian cream from overflowing afterward.
- Start making Bavarian cream once you are ready to assemble the cake; otherwise, it will thicken before you slice up the cake roll.
- Wait for the Bavarian cream to thicken slightly; otherwise, it will leak between the cake slices and the bowl. In this case, you will end up with the cake covered by Bavarian cream on top of the slices.
Nutrition
- Serving Size: 1 slice
- Calories: 497
- Sugar: 59.8 g
- Sodium: 79 mg
- Fat: 12.9 g
- Saturated Fat: 6.1 g
- Carbohydrates: 88.9 g
- Fiber: 3.5 g
- Protein: 10.8 g
- Cholesterol: 243 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://www.mercotte.fr/. It was originally published on June 04, 2018. The recipe has been revised to include improved content and photos.
Alice says
God, this cake looks good. Absolutely worth the trouble of making it!
Irina says
Thanks, Alice, for visiting the recipe. Yes, it doesn't seem easy to make, but if you follow the recipe step by step, you will succeed for sure. 🙂
Gloria says
Now, this is calling my name. I love berries, especially in a dessert. This cake would be a hit at my next bbq party. I might have to make two, so I can have some leftovers.
Irina says
It is a great idea, Gloria. Happy baking and enjoy it! Please, let me know how it went.
Renee says
As you might imagine, after nearly ten years of reading eighty or so recipes a week for my work, very few make me stop and say, "Hey, that not only looks delicious, but I am actually going to make it." This one did. Oh my gosh, you hit it out of the park!
Irina says
Thank you so much, Renee. I am pleased to hear that. Really 🙂
Mary says
This is so beautiful!!! And I bet it tastes as good as it looks!
Irina says
Thank you very much, Mary. Yes, it is gorgeous and tasty. 🙂
Jeannette says
There's something about the name of this cake that just sounds so delightful! I love how easy the base is and that Bavarian cream is a gorgeous addition to this dessert!
Irina says
Yes, there is something French in the dessert's name and taste. 🙂 Thanks for stopping by, Jeannette.
Katie says
I know my family would go crazy for this recipe!
Irina says
You will love this recipe, Katie. Please, enjoy it!
Jacqueline Meldrum says
That looks amazing! I don't think I'd make quite such a neat job, but I'm eager to try this.
Irina says
Oh, just follow the recipe's explanations and you will succeed, Jacqueline. Please, enjoy the recipe.
Mahy says
This royal cake is so... rich! Such a great name for something as delicious and inviting as this deliciousness. Very excited to give it a try!
Irina says
Please, let me know if you have any questions. Happy baking and enjoy it, Mahy!
Alexandra says
The excellent details included in this recipe means I know I won't fail. What a stunning dessert - I am excited to try this!
Irina says
Thank you, Alexandra. Happy baking!
Sarah says
This cake is gorgeous!! I can't wait to make it for something special like Christmas! Thank you for sharing!
Irina says
You are very welcome, Sarah. Please, enjoy it!
Angelina Allan says
This recipe turned out delicious. The fresh raspberries are the kicker. I was worried that the custard would not set up, but it holds and is a delicious, creamy texture.
Irina says
Angelina, thank you very much for your comment. I am so happy to hear that you loved the cake. Please, stay tuned for more recipes. 🙂