If you’re a fan of rich chocolate, fluffy whipped cream, and luscious cherry filling, then this Black Forest Roll Cakeis a must-try dessert. Inspired by the classic Black Forest Cake, this Swiss roll variation brings together the same decadent flavors in a stunning, yet easy-to-make, rolled cake.
It’s light, airy, and filled with indulgent layers of chocolate sponge, fresh whipped cream, and juicy cherry pie filling—all rolled into a beautiful spiral and dusted with powdered sugar. Perfect for holidays, birthdays, or any time you want to impress, this roll cake is just as delicious as it is elegant!
Why You’ll Love This Black Forest Roll Cake
- Rich, Chocolatey, and Light – The cocoa sponge cake is perfectly soft and pairs beautifully with the creamy filling.
- Easy to Make But Looks Impressive – It’s a simple Swiss roll technique, but it looks like a gourmet bakery treat.
- Fluffy Whipped Cream & Juicy Cherries – The sweet-tart cherries and fresh whipped cream create the perfect contrast to the rich chocolate.
- A Perfect Make-Ahead Dessert – Make it a day in advance, and the flavors meld together even more beautifully.
- Great for Any Occasion – Whether it’s Christmas, Valentine’s Day, or just because, this cake will wow your guests!
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 20 minutes | Bake Time: 12-15 minutes | Chill Time: 30 minutes)
For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- 1 cup heavy cream
- 1 cup cherry pie filling
For Decoration:
- Powdered sugar, for dusting
Step-by-Step Instructions
1. Preheat the Oven
I start by preheating my oven to 350°F (175°C) and lining a jelly roll pan (10×15-inch) with parchment paper. I also lightly grease the paper to prevent sticking.
2. Beat the Eggs & Sugar
In a large mixing bowl, I whisk the eggs and granulated sugar together using an electric mixer on high speed. After about 4-5 minutes, the mixture becomes thick, pale, and almost ribbon-like in texture.
(This step is key for creating a light, fluffy sponge cake!)
3. Add the Dry Ingredients
I sift together:
- Cocoa powder
- Baking powder
- Salt
Then, I gently fold these dry ingredients into the egg mixture with a spatula, being careful not to deflate the air.
4. Bake the Cake
I pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula.
I bake for 12-15 minutes, or until the cake springs back when lightly pressed.
5. Roll the Cake While Warm
Once baked, I let the cake cool in the pan for 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar.
While it’s still warm, I roll the cake (with the towel) from one end to the other to create the classic Swiss roll shape. Rolling it while warm prevents cracking later. I then let it cool completely.
6. Whip the Cream
While the cake cools, I whip the heavy cream until soft peaks form. If I want a little extra sweetness, I add 1 tablespoon of powdered sugar.
7. Unroll & Fill the Cake
Once the cake is completely cooled, I gently unroll it, being careful not to force it open too quickly.
I spread an even layer of whipped cream over the surface, then add spoonfuls of cherry pie filling across the cream.
8. Roll It Back Up
I carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
9. Dust with Powdered Sugar & Serve
For a beautiful finishing touch, I dust the top with powdered sugar and slice into even rounds.
It’s now ready to serve and enjoy!
Pro Tips for the Best Black Forest Roll Cake
- Don’t Overbake the Sponge – Overbaking will make the cake dry and harder to roll. It should be springy but not firm.
- Roll It While Warm – Rolling the cake fresh out of the oven prevents cracks when rolling it back later.
- Use Room Temperature Eggs – They whip up better, giving the sponge a lighter texture.
- For a Stronger Chocolate Flavor – Add ½ teaspoon of espresso powder to the dry ingredients.
- Want a Boozy Kick? – Brush the cake with Kirsch (cherry liqueur) before adding the whipped cream for an authentic Black Forest flavor.
- Chill Before Serving – Refrigerate the cake for at least 30 minutes before slicing—it helps everything set beautifully!
What to Serve with Black Forest Roll Cake
This cake is delicious on its own, but pairing it with the right accompaniments makes it even more indulgent:
- A Dollop of Extra Whipped Cream – Because you can never have too much!
- Chocolate Shavings – Sprinkle on top for an extra chocolatey bite.
- Fresh Cherries – A gorgeous and juicy garnish.
- Vanilla Ice Cream – A cold, creamy contrast to the rich cake.
- A Hot Cup of Coffee or Espresso – The bitterness balances the sweetness beautifully.
FAQs (From My Kitchen to Yours)
Q: Can I use fresh cherries instead of pie filling?
A: Yes! Just pit and chop fresh cherries, and mix them with a bit of sugar and cornstarch to create a syrupy consistency.
Q: How do I prevent the cake from cracking?
A: Roll the cake while it’s warm and don’t overbake it. Also, be gentle when unrolling.
Q: Can I make this ahead of time?
A: Absolutely! Prepare it a day in advance and store it in the fridge. It tastes even better the next day!
Q: How long does it last?
A: Store it covered in the fridge for up to 3 days.
Q: Can I freeze it?
A: Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Let it thaw in the fridge before serving.
Why You Need to Try This Black Forest Roll Cake
This Black Forest Roll Cake is decadent, elegant, and bursting with flavor. The rich chocolate sponge, luscious cherries, and fluffy whipped cream make for a showstopping dessert that’s surprisingly easy to make.
Whether you’re baking for a special occasion or just treating yourself, this roll cake is guaranteed to impress and satisfy every chocolate lover.
Try it out and let me know what you think! What’s your favorite Swiss roll filling? Drop your ideas in the comments below! 🍫🍒
Black Forest Roll Cake: A Heavenly Chocolate and Cherry Delight
Ingredients
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 cup heavy cream
- 1 cup cherry pie filling
- 1 tablespoon of powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk together the granulated sugar, baking powder, flour, and cocoa powder.
- Add the eggs and vanilla extract to the dry ingredients and mix until well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- While it's still warm, carefully roll the cake in the parchment paper, starting from one of the short ends, and let it cool completely.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Unroll the cooled cake and spread a layer of whipped cream over it, followed by the cherry pie filling.
- Roll the cake back up carefully and place it seam-side down on a serving platter.
- Dust the top with powdered sugar and garnish with chocolate shavings before serving.
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