This Black Forest Roll Cake brings together a tender chocolate sponge, a sweet-tart cherry filling, and fluffy whipped cream for a dessert that is elegant, refreshing, and irresistibly light.

Why You’ll Love This Recipe

This recipe delivers the classic flavors of Black Forest cake in a simple, rolled form that is easy to slice and beautiful to serve. The sponge is soft and flexible, the cherry filling adds natural fruitiness, and the whipped cream ties everything together with a smooth, airy finish. It’s perfect for celebrations or as a delightful treat after any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Roll Cake
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Cherry Filling
• 2 cups pitted cherries, fresh or frozen
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 teaspoon lemon juice

Cream
• 2 cups cold heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the topping
• Grated dark chocolate
• Fresh cherries (optional)

Directions

1. Prepare the Cherry Filling
   1. Add cherries and sugar to a small saucepan.
   2. In a separate bowl, dissolve cornstarch in water and pour into the saucepan.
   3. Cook over medium heat until the mixture thickens.
   4. Stir in lemon juice and let the filling cool completely.
2. Prepare the Roll Cake
   1. Preheat the oven to 350°F (180°C).
   2. Line a baking sheet with parchment paper.
   3. Beat the eggs and sugar for 5–6 minutes until pale and fluffy.
   4. Add milk, oil, and vanilla extract, mixing to combine.
   5. Sift flour, cocoa powder, baking powder, and salt into the bowl. Gently fold with a spatula.
   6. Spread the batter evenly onto the prepared tray and bake for 10–12 minutes.
   7. Remove from the oven, turn the cake out onto a clean towel, peel off the parchment, roll it up with the towel, and allow it to cool completely.
3. Whip the Cream
   Whip the heavy cream with powdered sugar and vanilla extract until thick and stable.
4. Assemble the Cake
   1. Carefully unroll the cooled cake.
   2. Spread a thin layer of whipped cream over the surface.
   3. Distribute the cherry filling evenly.
   4. Add a portion of the remaining cream, then re-roll the cake gently.
   5. Spread the remaining cream over the outside.
   6. Finish with grated dark chocolate and optional fresh cherries.
5. Resting
   Refrigerate for at least 2 hours, preferably overnight, for the best texture and flavor.

Servings and timing

This Black Forest Roll Cake serves 8 to 10 people.
Prep time: about 30 minutes
Baking time: 10–12 minutes
Cooling and resting time: 2 hours or more
Total time: approximately 2 hours 45 minutes

Variations

• Use a cherry compote with added spices like cinnamon or cloves for a warm flavor twist.
• Replace the whipped cream with a mixture of cream and mascarpone for a richer filling.
• Add a thin layer of chocolate ganache before the cream for deeper chocolate intensity.
• Use mixed berries instead of cherries for a lighter fruit profile.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 3 days.
• For best texture, avoid freezing, as the whipped cream may separate.
• Serve chilled; no reheating is needed.

FAQs

How do I keep the roll cake from cracking?

Ensure the cake is rolled while still warm and soft, using a towel to help maintain flexibility.

Can I use canned cherries for the filling?

Yes, but drain them well and adjust the sugar if using sweetened cherries.

Is it possible to make the cake ahead of time?

Yes, it can be prepared the day before and chilled overnight.

Can I use whipped topping instead of real cream?

You can, but real heavy cream provides a fresher flavor and better texture.

How do I prevent the sponge from becoming too dry?

Avoid overbaking and remove the cake as soon as it springs back when touched.

Can I make this recipe gluten-free?

Yes, substitute a high-quality gluten-free all-purpose flour blend.

Should the cherries be thawed if using frozen ones?

Yes, thaw and drain them before cooking to prevent excess liquid.

Can I reduce the sugar in the recipe?

You may reduce sugar slightly, but note that it may change the texture and sweetness balance.

What size baking tray should I use?

A standard jelly-roll pan, approximately 10×15 inches, works well.

Can I add chocolate chips to the batter?

It’s not recommended, as added chunks may interfere with rolling the sponge smoothly.

Conclusion

This Black Forest Roll Cake captures the essence of a timeless dessert in a beautifully simple rolled form. With its soft chocolate sponge, vibrant cherry filling, and smooth whipped cream, it offers an impressive yet approachable treat fit for any occasion. Enjoy every slice of this elegant, refreshing creation.

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