Meet the Black Forest Cream Roll Cake

This Black Forest Cream Roll Cake is a soft chocolate sponge rolled with whipped cream and cherries. It looks fancy but is easy to make at home. The cake is light, creamy, and has a bright cherry flavor that balances the chocolate. If you enjoy similar layered desserts, you might like this version of the Amaro Black Forest Cake for more inspiration.

Why this dessert is a great pick

This roll cake is quick to bake, stores well, and is perfect for celebrations or an easy dessert after dinner. It needs simple ingredients and a little care when rolling. The result is a dessert that looks special but won’t keep you in the kitchen all day.

How to make Black Forest Cream Roll Cake — step by step

Ingredients:

• 4 large eggs (room temperature)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for rolling)
• 1 1/4 cups (300ml) cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup (200g) pitted cherries (fresh or canned, drained well)
• 3 tbsp cherry preserves or jam
• Optional: 1–2 tbsp Kirsch (cherry brandy)
• Shaved dark chocolate or chocolate curls
• Extra whipped cream & cherries for topping
• Optional: A dusting of cocoa or powdered sugar

Directions:

1. Preheat oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat eggs and sugar for 5–7 minutes until thick and fluffy. Sift in flour, cocoa, baking powder, and salt, then fold gently. Add vanilla and fold again. Pour into the pan and bake for 10–12 minutes until it springs back when touched.
3. Turn the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up from the short side. Let cool completely.
4. For the cherry layer, chop cherries and mix with warmed preserves and optional Kirsch. For the whipped cream, whip the cream with powdered sugar and vanilla until stiff peaks form.
5. Unroll the cooled cake, spread the cherry mixture and whipped cream, then roll it back up and chill for at least 1 hour.
6. Slice off ends, decorate with whipped cream, cherries, and shaved chocolate, and dust with cocoa or powdered sugar.

How to serve your Black Forest roll so it looks its best

Slice the roll with a sharp serrated knife. Wipe the knife clean between cuts for neat slices. Serve chilled or at cool room temperature. For an extra touch, add a dollop of whipped cream and a cherry on top. If you want a different serving idea, check this nearby Black Forest cheesecake no-bake recipe for pairing ideas.

How to keep the roll fresh

Store the roll cake in an airtight container in the fridge for up to 3 days. If you wrap it well, it will keep its shape and moisture. Do not freeze the filled roll — the whipped cream texture changes too much when frozen. You can freeze the unfilled sponge for up to 1 month; thaw and fill when ready.

Little tips to make the perfect roll

• Use room-temperature eggs to get the best volume when you beat them.
• Dust the towel generously with powdered sugar so the cake won’t stick when you roll it.
• Chill the rolled cake well before slicing; this helps clean slices.
• If you like a boozy touch, brush the sponge with a bit of Kirsch before filling.
  For more Black Forest ideas and variations, you can read this Black Forest cheesecake article for inspiration.

Easy variations you can try

• Make a vertical swiss roll (stacked slices) and fill like a trifle.
• Replace cherries with raspberry jam and fresh raspberries.
• Use chocolate mascarpone instead of whipped cream for a richer filling.
• Add toasted nuts to the filling for crunch.

Nutrition estimate per slice (approximate)

Estimate based on 12 slices:

• Calories: ~190 kcal
• Fat: ~14–18 g
• Carbohydrates: ~18–22 g
• Protein: ~3–4 g

These numbers are rough estimates and will change with exact ingredients and serving size.

Family-friendly serving ideas

• Cut into small slices for a dessert platter at family gatherings.
• Serve with a scoop of vanilla ice cream for kids.
• Make mini rolls in a smaller pan to make individual portions for a party.

Flavors and drinks that pair well

• A strong coffee or espresso balances the cream and chocolate.
• Serve with vanilla ice cream or a drizzle of chocolate sauce.
• For adults, a small glass of Kirsch or a light red wine pairs nicely.

Common questions about this roll

Q: Can I use frozen cherries?
A: Yes. Thaw and drain them well before mixing with the preserves so the filling isn’t watery.

Q: My cake cracked when rolling. What now?
A: Don’t worry. Refill and roll it tightly; cover the cracks with whipped cream and chocolate shavings to hide them.

Q: Can I make the sponge ahead?
A: Yes. Bake the sponge and keep it wrapped at room temperature for one day or in the fridge for two days before filling.

Q: Can I use low-fat cream?
A: Heavy cream gives the best texture. Low-fat cream may not whip to stiff peaks and can make the filling loose.

Q: How do I stop the filling from making the sponge soggy?
A: Spread a thin layer of whipped cream first, then the cherries. Keep the cherry mixture slightly thick and drained to avoid excess moisture.

Conclusion

If you want more Black Forest roll ideas or alternate techniques, check these recipes for extra guidance: Black Forest Roll Cake Recipe – El Mundo Eats, Black Forest Roll Cake, and Vertical Black Forest Swiss Roll – BAKE WITH ZOHA. These pages show different fills, shapes, and decorations you can try to make this dessert your own.

Black Forest Cream Roll Cake

This Black Forest Cream Roll Cake is a soft chocolate sponge rolled with whipped cream and cherries, offering a light and creamy dessert full of bright cherry flavor that balances the chocolate.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cake, Dessert

Cuisine German

Servings 12 slices

Calories 190 kcal

Ingredients

  

For the cake

• 4 large large eggs (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for rolling)

For the filling

• 1 1/4 cups cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup pitted cherries (fresh or canned, drained well)
• 3 tbsp cherry preserves or jam
• 1–2 tbsp Kirsch (optional cherry brandy)

For decorating

• Shaved dark chocolate or chocolate curls
• Extra whipped cream & cherries for topping
• Optional: A dusting of cocoa or powdered sugar

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.
• In a large bowl, beat eggs and sugar for 5–7 minutes until thick and fluffy.
• Sift in flour, cocoa, baking powder, and salt, then fold gently. Add vanilla and fold again.
• Pour into the pan and bake for 10–12 minutes until it springs back when touched.

Rolling the cake

• Turn the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up from the short side.
• Let cool completely.

Filling

• For the cherry layer, chop cherries and mix them with warmed preserves and optional Kirsch.
• For the whipped cream, whip the cream with powdered sugar and vanilla until stiff peaks form.
• Unroll the cooled cake, spread the cherry mixture and whipped cream, then roll it back up and chill for at least 1 hour.

Serving

• Slice off ends, decorate with whipped cream, cherries, and shaved chocolate, and dust with cocoa or powdered sugar.

Notes

For neat slices, slice the roll with a sharp serrated knife and wipe the knife clean between cuts. Store the roll cake in an airtight container in the fridge for up to 3 days. If you wrap it well, it will keep its shape and moisture. Chilling the rolled cake well before slicing helps create clean slices. Do not freeze the filled roll.

Keyword Black Forest Cake, Celebration Dessert, cherry dessert, Chocolate Roll Cake, Whipped Cream Cake