Black Forest Cream Roll Cake recipe
Black Forest Cream Roll Cake Recipe
An irresistible swirl of chocolate sponge and cherry cream delight!
Looking for a show-stopping dessert that’s surprisingly easy to make? This Black Forest Cream Roll Cake brings all the classic flavors of a Black Forest cake—rich chocolate, fluffy cream, and sweet cherries—into a beautiful rolled cake that’s perfect for any occasion.
Whether you’re planning a special celebration or just want to treat yourself to something decadent, this cake has you covered. Let’s dive into how you can whip this up in your own kitchen!
Ingredients
For the Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
For the Cherry Cream Filling:
- 1½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling (or use sweetened chopped fresh cherries)
Optional Toppings:
- Extra whipped cream
- Whole or halved cherries
- Chocolate curls or shavings
Step-by-Step Instructions
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C).
Grease and line a 10x15-inch jelly roll pan with parchment paper to ensure easy release.
2. Make the Chocolate Sponge
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar for about 5 minutes until thick, pale, and fluffy. Stir in the vanilla extract and milk.
Gently fold the dry ingredients into the egg mixture—try not to deflate it!
Pour the batter into your prepared pan and spread it out evenly.
Bake for 10–12 minutes, or until the cake springs back lightly when touched.
3. Roll While Warm
Once out of the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside. This helps it hold its shape without cracking later.
Let it cool completely while rolled up.
4. Make the Cherry Cream Filling
While the cake cools, whip the heavy cream with the powdered sugar and vanilla until it forms stiff peaks.
Fold in your cherry pie filling or sweetened fresh cherries—this adds juicy bursts of flavor in every bite!
5. Assemble the Roll
Once the cake is cool, gently unroll it and spread the cherry cream filling evenly over the surface.
Roll the cake back up (this time without the towel), and wrap it tightly in plastic wrap.
Chill in the fridge for at least 1 hour to set.
6. Finish and Decorate
Unwrap your chilled cake and place it on a serving platter.
Dust with powdered sugar, or frost with extra whipped cream.
Top with cherries and chocolate curls for that classic Black Forest look.
Tips for Success
- Be gentle when folding and rolling to keep the cake fluffy and crack-free.
- Want a boozy twist? Add a splash of Kirsch (cherry brandy) to the cream or drizzle over the sponge.
- This cake tastes even better the next day!
This Black Forest Cream Roll Cake is as delicious as it is elegant. Each slice reveals a gorgeous spiral of moist chocolate cake and luscious cherry cream—perfect for impressing guests or just treating yourself!
Let me know if you give it a try!
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