Introduction

This Ultimate Black Forest Cake Roll is an easy, dreamy, and delicious twist on the classic German dessert. It combines a light chocolate sponge cake with a rich cherry filling and fluffy whipped cream, all rolled into an elegant and impressive treat. If you enjoy decadent desserts, you might also love this Crème Brûlée Cheesecake Recipe or these festive Cranberry Pistachio Shortbread Cookies Recipe.

Ingredients

This Black Forest Cream Roll Cake combines the deep, rich notes of cocoa with the bright, boozy sweetness of cherries, all wrapped in a cloud of vanilla cream for a truly dreamy dessert experience.

• For the Chocolate Sponge Cake:
• 2 oz unsalted butter
• 1 ½ oz cocoa powder (⅓ cup)
• 3 oz boiling water (⅓ cup)
• 6 large eggs
• 6 oz granulated sugar (¾ cup)
• ⅛ teaspoon table salt
• 1 teaspoon vanilla extract
• 3 oz cake flour (¾ cup)
• For the Cherry Cream Filling:
• 16 oz heavy cream (2 cups)
• 1 oz confectioner’s sugar (¼ cup)
• 1 ½ teaspoons vanilla extract
• 24 oz jar pitted cherries in syrup, drained with juice reserved
• For the Chocolate Ganache Glaze:
• 8 oz semi-sweet chocolate, chopped
• 4 oz unsalted butter, cut into 1″ chunks
• 3 ½ oz light corn syrup (⅓ cup)
• 1 tablespoon Kirschwasser (cherry brandy, optional for authentic flavor)

Timing

Prep Time	30 minutes
Cook Time	12 minutes
Total Time	42 minutes (plus chilling)

Context: This streamlined timing makes this Black Forest Cream Roll Cake about 20% faster to assemble than many similar layered recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Pans and Preheat

Line a 10×15-inch jelly roll pan with parchment paper, ensuring it overhangs the edges slightly for easy removal. Preheat your oven to 350°F (175°C). Proper preheating is crucial for the cake to rise evenly and achieve the right texture for rolling.

Step 2 — Make the Chocolate Sponge Cake Batter

Sift together flour, cocoa powder, and baking powder. In a separate bowl, beat eggs and sugar on high speed for 5-7 minutes until thick, pale, and tripled in volume. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the air. Finally, fold in melted butter.

Tip: The ribbon stage is key. When you lift the beaters, the batter should fall back onto itself in a thick ribbon that holds for a few seconds.

Step 3 — Bake and Prepare for Rolling

Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, or until the top springs back lightly when touched. While baking, lay out a clean kitchen towel and dust it generously with powdered sugar or cocoa powder.

As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.

Step 4 — Roll the Cake to Set its Shape

Starting from a short end, use the towel to gently but firmly roll the warm cake into a log, including the towel inside the roll. Let it cool completely on a wire rack in this rolled position. This “pre-roll” trains the cake’s memory and prevents cracking when you fill it later.

Step 5 — Whip the Cherry Cream Filling

Chill your mixing bowl and beaters. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Drain a jar of pitted cherries well, reserving a few tablespoons of the syrup. Chop most of the cherries and gently fold them into the whipped cream.

Step 6 — Assemble the Dreamy Chocolate & Cherry Delight

Once the cake is completely cool, carefully unroll it. Brush the surface lightly with the reserved cherry syrup for extra moisture and flavor. Spread the cherry whipped cream evenly over the cake, leaving a small border at the edges.

Gently re-roll the cake, using the towel to guide it, this time without the towel inside. Place the seam side down on your serving platter.

Step 7 — Chill, Decorate, and Serve

Refrigerate the assembled Black Forest Cream Roll Cake for at least 2 hours to set. Before serving, dust the top with powdered sugar or cocoa powder and decorate with the reserved whole cherries and chocolate shavings. Slice with a sharp, warm knife for clean cuts.

Nutritional Information

Calories	Approx. 320 kcal
Protein	5 g
Carbohydrates	38 g
Fat	17 g
Fiber	2 g
Sodium	85 mg

Note: These are estimated values per serving for this Black Forest Cream Roll Cake, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This Black Forest Cream Roll Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to your dietary needs without sacrificing that dreamy chocolate and cherry delight.

• Protein-Packed Flour — Replace a quarter of the all-purpose flour with unflavored pea or whey protein isolate. This boosts protein content and yields a slightly denser, fudgier sponge.
• Lower-Carb Sweetener — Swap granulated sugar in the cake and cream for a powdered erythritol or monk fruit blend. Note that sugar helps stabilize meringue, so the cake may be less airy.
• Dairy-Free Cream — Use a high-fat coconut cream or a whippable plant-based cream alternative for the filling. Chill thoroughly and add a stabilizer like cornstarch for best results.
• Gluten-Free Flour — Substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a lighter texture, add ½ teaspoon xanthan gum if your blend doesn’t contain it.
• Low-Sodium Option — Omit any added salt in the cake batter. Use unsalted butter and ensure your cocoa powder and cherry filling are low-sodium brands.
• Sugar-Free Cherry Filling — Opt for frozen pitted cherries simmered with a little lemon juice and a sugar-free sweetener instead of canned pie filling for a tart, fresh flavor.
• Greek Yogurt Filling — For a tangy, high-protein twist, fold strained Greek yogurt into stabilized whipped cream or use it as a partial replacement.
• Avocado Oil or Applesauce — Replace vegetable oil in the cake with an equal amount of avocado oil for healthy fats, or unsweetened applesauce to reduce fat (may alter texture slightly).

Serving Suggestions

• Pair a slice with a dollop of freshly whipped cream and a drizzle of dark chocolate ganache for an extra indulgent treat.
• Serve alongside a scoop of vanilla bean ice cream or a small glass of cherry liqueur for a sophisticated dessert pairing.
• This Black Forest Cream Roll Cake is perfect for festive occasions like birthdays, holiday gatherings, or as a stunning centerpiece for an afternoon tea.
• For a beautiful presentation, dust the top lightly with cocoa powder or powdered sugar just before serving.
• Garnish each plate with a few fresh cherries and chocolate shavings to highlight the dreamy chocolate and cherry flavors.
• For a neat, elegant slice, use a sharp knife dipped in hot water and wiped clean between each cut.

Whether enjoyed as a grand finale to a dinner party or a special weekend treat, this delightful cake promises to impress with every slice.

Common Mistakes to Avoid

• Mistake: Using a cold, stiff sponge that cracks when rolled. Fix: Roll the warm cake immediately in a clean towel to “train” its shape and prevent cracking.
• Mistake: Over-beating the whipped cream, making it grainy and difficult to spread. Fix:
  Chill your bowl and beaters, and stop whipping as soon as firm peaks form.
• Mistake: Adding wet cherry filling directly to the cake, which soaks and weakens the sponge. Fix: Thoroughly drain and pat canned cherries dry, or reduce fresh cherry juices into a thick syrup first.
• Mistake: Under-mixing the chocolate batter, leading to dense, tough layers. Fix: Sift cocoa with the flour and fold gently but thoroughly until no streaks remain.
• Mistake: Rushing the unrolling and filling step, causing the cake to tear. Fix: Let the rolled cake cool completely in the towel, then unroll slowly before spreading the cream.
• Mistake: Skipping the chilling time before slicing, resulting in a messy, squished roll. Fix: Refrigerate the filled cake for at least 2 hours to set the cream for clean cuts.
• Mistake: Using a dull knife to slice, which drags and ruins the beautiful layers. Fix: Dip your sharp knife in hot water and wipe it clean between each slice for perfect portions.
• Mistake: Neglecting to line the baking pan, making the delicate sponge stick and break. Fix: Always use parchment paper with a slight overhang for easy, safe removal.

Storing Tips

• Fridge: Cover the Black Forest Cream Roll Cake tightly with plastic wrap or store in an airtight container. It will keep fresh for up to 3 days in the refrigerator. Ensure your fridge is at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the entire cake or individual slices tightly in plastic wrap, then in aluminum foil or place in a heavy-duty freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. For a slightly softened texture, let it sit at room temperature for 15-20 minutes. Do not use an oven or microwave, as this will melt the cream.

For the best texture and to preserve the dreamy chocolate and cherry delight, avoid leaving the cake at room temperature for more than 2 hours.

Conclusion

This Black Forest Cream Roll Cake is a stunning dessert that perfectly balances rich chocolate and tart cherries. We hope you love making and sharing this dreamy delight. Give it a try and let us know how it turns out in the comments! For more sweet inspiration, check out our Cotton Soft Sponge Cake Recipe or Mango Mousse Recipe.

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Black Forest Cream Roll Cake A Dreamy Chocolate & Cherry Delight

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A dreamy chocolate sponge roll filled with lush whipped cream, tart cherries, and topped with glossy chocolate glaze for an indulgent Black Forest delight.

• Author: Dorothy Miller
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours
• Yield: 12 1x
• Method: Dessert
• Cuisine: German

Ingredients

Scale 1x2x3x

• 2 oz unsalted butter
• 1 ½ oz cocoa powder (⅓ cup)
• 3 oz boiling water (⅓ cup)
• 6 large eggs
• 6 oz granulated sugar (¾ cup)
• ⅛ teaspoon table salt
• 1 teaspoon vanilla extract
• 3 oz cake flour (¾ cup)
• 16 oz heavy cream (2 cups)
• 1 oz confectioner's sugar (¼ cup)
• 1 ½ teaspoons vanilla extract
• 24 oz jar pitted cherries in syrup, drained with juice reserved
• 8 oz semi-sweet chocolate, chopped
• 4 oz unsalted butter, cut into 1" chunks
• 3 ½ oz light corn syrup (⅓ cup)
• 1 tablespoon Kirschwasser

Instructions

1. Melt butter, whisk in cocoa powder and boiling water until smooth, set aside. Beat eggs, sugar, salt until ribbon stage and tripled in volume. Whisk in vanilla. Whisk 1 cup egg mixture into cocoa mixture. Sift flour over remaining eggs, fold gently, then fold in cocoa mixture and butter.
2. Spread batter in parchment-lined jelly roll pan. Bake at 400°F for 8-10 minutes until springy. Invert onto powdered sugar-dusted towel, peel parchment, roll with towel, cool completely.
3. Whip heavy cream, confectioner's sugar, and vanilla to stiff peaks. Drain cherries, reserve juice, mix Kirsch into juice and sweeten to taste. Unroll cake, spread cream, add cherries, roll tightly. Chill.
4. For glaze, heat corn syrup and butter, pour over chopped chocolate, stir smooth. Pour over chilled roll, chill until set.

Notes

Use room temperature eggs for best volume in genoise. Roll cake while warm to prevent cracking. Adjust cherry syrup sweetness with powdered sugar. Kirsch optional for alcohol-free version.

Nutrition

• Calories: 420
• Sugar: 28g
• Sodium: 90mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 140mg

FAQs

Can I make this Black Forest Cream Roll Cake ahead of time?

Yes, you can assemble this Black Forest Cream Roll Cake a day in advance. Store it tightly wrapped in the refrigerator to let the flavors meld and the cake soften slightly, making it even more dreamy.

What can I use if I don’t have fresh cherries?

You can use high-quality canned or jarred sour cherries, drained well. Alternatively, a good cherry jam or preserves can be used between the cake and cream layers to maintain that essential chocolate & cherry flavor profile.

How do I prevent the chocolate cake from cracking when rolling?

Roll the warm cake in a clean kitchen towel dusted with powdered sugar or cocoa immediately after baking. Let it cool completely in this shape before unrolling to fill. This creates a “muscle memory” for the sponge, ensuring your final Black Forest Cream Roll Cake holds together beautifully.