Follow Me On Social Media!
Black Forest Cake Roll – Elegant Chocolate Cherry Dessert
If you love the classic flavors of chocolate, cherries, and whipped cream, this Black Forest Cake Roll will quickly become your new favorite dessert. Inspired by the iconic German Black Forest cake, this elegant chocolate cherry dessert transforms traditional layers into a stunning rolled presentation that’s both visually impressive and surprisingly easy to make.
With its soft chocolate sponge cake, luscious cherry filling, and billowy whipped cream, this chocolate Swiss roll cake delivers bold flavor in every swirl. Whether you’re hosting a holiday gathering, planning a romantic dinner, or simply craving a bakery-style treat at home, this elegant holiday dessert brings sophistication to any table.
Let’s dive into everything you need to know to create the perfect Black Forest cake roll from scratch.
What Is a Black Forest Cake Roll?
The traditional Black Forest cake originates from Germany’s Black Forest region and is known as Schwarzwälder Kirschtorte. It features layers of chocolate sponge cake, whipped cream, cherries, and Kirsch (a cherry brandy).
This cake roll version captures all those beloved flavors but reimagines them into a spiral form. Instead of stacked layers, we bake a thin chocolate sponge and roll it with sweetened cream and cherry filling. The result? A dessert that looks bakery-perfect but can be made right in your own kitchen.
The beauty of this German-inspired cake roll is in its contrast of textures:
- Light, airy sponge
- Silky whipped cream
- Juicy cherries
- Slightly bittersweet chocolate finish
It’s indulgent without being overly heavy — making it perfect year-round.
Why You’ll Love This Chocolate Cherry Dessert
- Stunning presentation with minimal decorating skills required
- Classic chocolate and cherry flavor combination
- Perfect for holidays, birthdays, and special occasions
- Easier than a layered cake
- Can be made ahead of time
This Black Forest cake roll is especially popular during autumn and winter gatherings, but its balanced sweetness makes it just as enjoyable in spring and summer.
Ingredients
For the Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
For the Cherry Filling
- 1 1/2 cups pitted cherries (fresh or thawed frozen)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
For the Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional but Recommended)
- Chocolate shavings or curls
- Fresh cherries
- Light dusting of powdered sugar
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume. This step is crucial for achieving a light, airy chocolate Swiss roll cake.
4. Add Wet Ingredients
Mix in vanilla extract, vegetable oil, and milk until just combined.
5. Fold in Dry Ingredients
Gently fold the dry mixture into the egg mixture in batches. Use a spatula and fold carefully to avoid deflating the batter.
6. Bake the Sponge
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
7. Roll While Warm
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Starting from the short end, roll the cake with the towel inside. Let it cool completely in this rolled shape to prevent cracking.
8. Make the Cherry Filling
In a saucepan over medium heat, combine cherries and sugar. Cook until juices release. In a small bowl, mix cornstarch and water, then add to the cherries. Simmer until thickened. Stir in lemon juice and cool completely.
9. Prepare the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Do not overbeat.
10. Assemble the Cake Roll
Carefully unroll the cooled cake. Spread an even layer of whipped cream, leaving a small border around edges. Spoon cherry filling evenly over the cream.
Gently roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
11. Decorate and Serve
Dust with powdered sugar, top with chocolate shavings, and garnish with fresh cherries. Slice with a sharp knife for clean spirals.
Tips for a Perfect Black Forest Cake Roll
Don’t Overbake
A dry sponge cracks more easily. Keep a close eye on baking time.
Roll While Warm
This is the most important step. Rolling while warm trains the sponge to hold its shape.
Cool the Filling Completely
Warm filling can melt the whipped cream and create a soggy texture.
Use Stabilized Whipped Cream (Optional)
If serving later or in warmer weather, add 1 tablespoon cream cheese or gelatin to stabilize the whipped cream.
Variations
Kirsch-Infused Version
Add 1 tablespoon cherry liqueur to the cherry filling for a more traditional flavor.
Dark Chocolate Upgrade
Replace cocoa powder with Dutch-processed cocoa for a deeper chocolate taste.
Chocolate Ganache Topping
Drizzle melted dark chocolate over the roll for a bakery-style finish.
Mini Rolls
Divide batter into two smaller pans and create individual mini cake rolls.
Serving Suggestions
This elegant holiday dessert pairs beautifully with:
- Espresso or strong coffee
- Vanilla ice cream
- Sparkling wine
- Lightly sweetened black tea
For special occasions, serve slices on chilled plates and garnish with extra whipped cream and cherry syrup drizzle.
Storage and Make-Ahead Tips
- Store refrigerated for up to 3 days.
- Wrap tightly in plastic wrap to maintain moisture.
- Freeze (without garnish) for up to 1 month. Thaw overnight in the refrigerator.
This chocolate cherry dessert actually tastes better after a few hours of chilling, as flavors meld together beautifully.
Fun Facts About Black Forest Cake
- The name comes from Germany’s Black Forest region.
- Authentic versions include Kirschwasser, a cherry brandy.
- The combination of chocolate and cherries became popular in the early 20th century.
- The rolled version is a modern adaptation inspired by Swiss roll techniques.
Frequently Asked Questions
Why did my cake crack?
Overbaking or rolling when too cool can cause cracking.
Can I use canned cherries?
Yes, just drain well and reduce added sugar.
Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free baking blend.
Final Thoughts
This Black Forest cake roll is the ultimate balance of elegance and comfort. Its beautiful swirls make it look professional, while its rich chocolate cherry flavor makes it unforgettable.
If you’re searching for a chocolate Swiss roll cake that impresses guests yet remains approachable, this is the recipe for you. Whether for holidays, birthdays, or cozy evenings at home, this elegant chocolate cherry dessert delivers every time.
Black Forest Cake Roll
An elegant chocolate cherry dessert featuring soft chocolate sponge rolled with whipped cream and cherry filling.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line jelly roll pan with parchment.
- Whisk dry ingredients together.
- Beat eggs and sugar until thick and pale.
- Fold in wet and dry ingredients gently.
- Spread batter evenly and bake 10–12 minutes.
- Roll cake in towel while warm and cool completely.
- Cook cherry filling until thickened and cool.
- Whip cream to stiff peaks.
- Spread filling and roll cake. Chill 1 hour before serving.
Notes
Roll cake while warm to prevent cracking. Chill before slicing for clean spirals.
