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.
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Servings: 8 servings
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.
Notes
Store the cake covered in the refrigerator for up to 3 days. You can freeze the roll for up to 1 month. Chill for at least 1 hour before serving.