Black Forest Cream Roll Cake
Black Forest Cream Roll Cake
Creamy, chocolatey, and studded with juicy cherries — this Black Forest Cream Roll Cake is the kind of dessert that feels both elegant and comfortingly familiar. With a light cocoa sponge rolled around a cloud of sweetened whipped cream and cherry filling, it’s perfect for celebrations or a cozy family dessert. Fun fact: the original Black Forest cake hails from Germany and was inspired by the sour cherries and the local kirsch, but this rolled version is easier to make and just as impressive.
This recipe is special because it’s simple, quick to prepare, and incredibly family-friendly. Busy weeknights become celebratory nights with minimal fuss. If you enjoy layered desserts, you might also love the playful indulgence of a chocolate chip cookie dough ice cream cake found on the blog — both are crowd-pleasers that store well and travel beautifully. Ready your whisk and a baking pan — you’re about to make something memorable.
What is Black Forest Cream Roll Cake?
Why is it called Black Forest? Is there a forest of cherries hiding inside? The name nods to the classic Black Forest cake — chocolate, cherries, and cream — reimagined as a light rolled sponge. Imagine the same flavor trio, but in a playful Swiss-roll format. Could it be called a “forest” because of the pile of chocolate shavings on top? Or because the cherries look like little trees of joy? As the old joke goes, “the way to a man’s heart is through his stomach.” Whether you believe that or not, this cake is an excellent way to win hearts. Give it a try and see who it charms at your table.
Why You’ll Love This
- Irresistible trio: soft chocolate sponge, pillowy whipped cream, and bright cherry filling create a perfect harmony of textures and tastes that feel indulgent without being heavy.
- Cost-effective and satisfying: making it at home saves money compared to bakery prices, and you can control the quality of ingredients — fresh cherries, real cream, and pure vanilla make a big difference.
- Flavor and finish: the cherry pie filling brings juicy sweetness while chocolate shavings add a little bitter balance and a lovely crunch on top.
If you liked the creamy, cinnamon-scented comfort of the cinnamon roll honeybun cheesecake on the site, this Black Forest roll offers a contrasting chocolate-cherry lightness that’s worth trying next. Don’t wait — roll one up tonight and share it with someone you love.
How to Make:
Quick Overview
This recipe is straightforward: whip eggs and sugar until fluffy, gently fold in dry ingredients, bake a thin sponge, roll it warm, then fill with whipped cream blended with cherry filling. The result is a tender, moist cake with a creamy, fruity center and a show-stopping appearance. Total time: about 30–40 minutes (15 minutes prep, 12–15 minutes bake, plus chilling time to set).
Ingredients
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder, sifted with the flour
- 1/4 cup cocoa powder, sifted
- 1/2 cup granulated sugar
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract, for the cake
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar, for sweetening the whipped cream
- 1 teaspoon vanilla extract, for the whipped cream
- 1/2 cup cherry pie filling (or 1/2 cup fresh cherries, pitted and chopped)
- 1/2 cup whipped cream, for topping (store-bought or reserved)
- 1/4 cup chocolate shavings, for garnish (use a vegetable peeler on a chocolate bar)
- Fresh cherries, for garnish (optional, stems removed)
Directions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment so it doesn’t slip.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 5–7 minutes. Use an electric mixer on high for best results — the mixture should triple slightly and become pale.
- In another bowl, sift together the flour, cocoa powder, and baking powder. Gently fold this into the egg mixture using a spatula, taking care not to deflate the batter.
- Stir in the milk and vanilla extract until just combined and smooth. Avoid overmixing.
- Pour the batter into the prepared pan, spreading evenly with an offset spatula. Bake for 12–15 minutes, or until a toothpick inserted comes out clean and the sponge springs back when touched.
- Allow the cake to cool slightly, then turn it onto a clean kitchen towel dusted with powdered sugar and roll it up while warm, starting from a short end. Rolling warm prevents cracking. Let it cool completely rolled up.
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the cherry pie filling gently so you keep some chunks and syrup.
- Unroll the cooled cake carefully and spread the whipped cream and cherry filling evenly over the sponge. Re-roll the cake tightly without the towel for a neater look.
- Place the roll cake on a serving plate. Top with the additional 1/2 cup whipped cream, sprinkle chocolate shavings, and garnish with fresh cherries.
What to Serve With
- A small scoop of vanilla ice cream or a dollop of crème fraîche for extra creaminess.
- Fresh fruit salad or a citrusy berry compote to balance the chocolate.
- Coffee, espresso, or a light fruity wine such as a Riesling or Lambrusco for an adult pairing.
- A crisp green salad with a simple vinaigrette if serving after a rich meal.
Top Tips for Perfecting
- Use room-temperature eggs and milk for better volume and a smooth batter.
- Whip the eggs and sugar until very pale and thick — this creates a tender, springy sponge.
- Roll the cake while warm on a towel dusted with powdered sugar to prevent sticking and cracking.
- If using fresh cherries, macerate them with a teaspoon of sugar and a splash of lemon juice to boost flavor.
- Avoid overfilling with cream; too much filling makes the roll fall apart. Stick to the recipe’s amounts.
- For a boozy twist, stir a tablespoon of kirsch or cherry liqueur into the whipped cream.
Storing and Reheating Tips
- Refrigeration: Store the cake covered in the refrigerator for up to 3 days. Keep it in a cake keeper or wrapped tightly with plastic wrap to retain moisture.
- Freezing: You can freeze the roll (wrapped tightly in plastic then foil) for up to 1 month. Thaw overnight in the refrigerator before serving.
- Best serving temperature: Chill for at least 1 hour before serving so the filling sets and slices cleanly.
- Reheating: This cake is best served cold or at room temperature. Avoid microwaving; instead, let it sit at room temperature for 20–30 minutes for the best texture.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Yes. Use 1/2 cup fresh cherries, pitted and chopped. Macerate them with a teaspoon of sugar and a squeeze of lemon for extra brightness.
What if my sponge cracks when rolling?
If it cracks, don’t panic. Press the cracked areas gently with a little whipped cream when you fill and roll — the filling will hide small imperfections. Rolling while warm helps prevent cracking.
Can I make this ahead of time for a party?
Absolutely. Make it the day before and keep refrigerated. It slices more cleanly after a few hours of chilling.
Is there a suggested substitute for heavy cream?
For the best stability and texture, heavy cream is recommended. If you must, use stabilized whipped topping, but fresh heavy cream gives superior flavor and mouthfeel.
How do I get neat chocolate shavings?
Use a cold, firm chocolate bar and a vegetable peeler. Hold the bar at a slight angle and peel long strokes for attractive curls.
Conclusion
This Black Forest Cream Roll Cake delivers classic flavors in a simple, show-stopping format — chocolate sponge, fluffy cream, and bright cherries that come together in under an hour of active time. It’s easy enough for weeknights, yet elegant enough for guests, and a delightful way to bring warmth and sweetness to your table. For another take on the Black Forest roll, see the detailed Black Forest Roll Cake Recipe – El Mundo Eats which offers additional tips and variations to inspire your baking. Try this recipe, share it with loved ones, and enjoy the smiles it brings.
Black Forest Cream Roll Cake
Equipment
- Mixing Bowl
- Baking Pan
- Electric Mixer
- Spatula
- Kitchen Towel
Ingredients
Ingredients
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder, sifted with the flour
- 1/4 cup cocoa powder, sifted
- 1/2 cup granulated sugar
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract, for the cake
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar, for sweetening the whipped cream
- 1 teaspoon vanilla extract, for the whipped cream
- 1/2 cup cherry pie filling (or fresh cherries, pitted and chopped)
- 1/2 cup whipped cream, for topping (store-bought or reserved)
- 1/4 cup chocolate shavings, for garnish (use a vegetable peeler on a chocolate bar)
- fresh cherries, for garnish (optional, stems removed)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment so it doesn’t slip.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 5–7 minutes. Use an electric mixer on high for best results — the mixture should triple slightly and become pale.
- In another bowl, sift together the flour, cocoa powder, and baking powder. Gently fold this into the egg mixture using a spatula, taking care not to deflate the batter.
- Stir in the milk and vanilla extract until just combined and smooth. Avoid overmixing.
- Pour the batter into the prepared pan, spreading evenly with an offset spatula. Bake for 12–15 minutes, or until a toothpick inserted comes out clean and the sponge springs back when touched.
- Allow the cake to cool slightly, then turn it onto a clean kitchen towel dusted with powdered sugar and roll it up while warm, starting from a short end. Rolling warm prevents cracking. Let it cool completely rolled up.
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the cherry pie filling gently so you keep some chunks and syrup.
- Unroll the cooled cake carefully and spread the whipped cream and cherry filling evenly over the sponge. Re-roll the cake tightly without the towel for a neater look.
- Place the roll cake on a serving plate. Top with the additional 1/2 cup whipped cream, sprinkle chocolate shavings, and garnish with fresh cherries.
