Creamy, chocolatey, and studded with juicy cherries, this Black Forest Cream Roll Cake is a delightful showstopper that’s surprisingly easy to make. Light sponge cake is baked thin, rolled up warm, then filled with fluffy cherry-spiked whipped cream — the result is a ribboned cake that melts in your mouth and looks elegant on any table. Fun fact: the Black Forest dessert tradition started in Germany and originally featured sour cherries and kirsch; this roll is a portable, family-friendly twist. If you enjoy make-ahead desserts that impress without fuss, try our Black Forest cream roll cake for another delicious take. It’s quick to prepare, kid-approved, and perfect for sharing.
What is Black Forest Cream Roll Cake?
Is it a cake, a roll, or an edible confetti of chocolate and cherries? All of the above. The name evokes the classic Black Forest cake — chocolate, cherries, and cream — but presented as a delicate rolled sponge filled with whipped cream and cherries. Why call it Black Forest? Maybe someone looked at the chocolate shavings and cherries and decided it looked like a miniature woodland party. And remember the old saying, “the way to a man’s heart is through his stomach.” Who could argue when you present them with a slice of this? Give it a try and see whether its charm wins over everyone at your table.
Why You’ll Love This:
This dessert is irresistible for three big reasons. First, the highlight: a light, airy chocolate sponge wrapped around a rich, cherry-laced whipped cream that balances sweetness with a little tartness — every bite is creamy and vibrant. Second, making it at home saves money compared with bakery versions and lets you control ingredients and sweetness. Third, the toppings — extra whipped cream, glossy cherries, and chocolate shavings — make it look bakery-worthy with minimal effort. If you love layered desserts, this roll is a simpler cousin to our cinnamon roll cheesecake with cream cheese frosting, offering similarly comforting flavors but in a lighter, more playful form. Roll up your sleeves — this one’s worth making tonight.
How to Make:
Quick Overview
This Black Forest Cream Roll Cake is easy to make, with a tender, slightly springy sponge and a luxuriously creamy filling. Preparation is straightforward: whisk eggs and sugar until fluffy, fold in dry ingredients, bake quickly, roll while warm, and fill with whipped cream combined with cherries. Total time is short — about 20 minutes active prep and 12–15 minutes baking, plus cooling time — but the payoff is high. The standout element is the cherry-spiked whipped cream that keeps the roll moist and flavorful.
Ingredients
- 4 large eggs at room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract (for the batter)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract (for the whipped cream)
- 1/2 cup cherry pie filling, drained slightly (or 1/2 cup fresh cherries, pitted and chopped)
- 1/2 cup whipped cream, for topping (optional extra)
- 1/4 cup chocolate shavings, for garnish
- Fresh cherries, for garnish (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the paper hang over two sides for easy removal.
- In a large bowl, whisk the 4 large eggs and 1/2 cup granulated sugar vigorously until the mixture is pale, thick, and light — about 5 to 7 minutes. Use an electric mixer on high if you have one; the volume matters for a springy sponge.
- In another bowl, sift together 1 cup all-purpose flour, 1/4 cup cocoa powder, and 1 teaspoon baking powder. This ensures no lumps and even distribution.
- Gently fold the dry ingredients into the egg mixture in two additions. Use a spatula and fold with care to preserve the air you’ve whipped into the eggs.
- Stir in 1/4 cup milk and 1 teaspoon vanilla extract until just combined. The batter should be smooth and pourable but still airy.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 12–15 minutes, rotating once if your oven runs hot, until the top springs back and a toothpick inserted into the center comes out clean.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar to prevent sticking. When the cake is done, loosen the edges and turn the cake out immediately onto the towel. Peel off the parchment.
- Starting at the short end, roll the cake up along with the towel while it is still warm. This trains the cake to hold the rolled shape and prevents cracking. Let it cool completely while rolled.
- For the filling, beat 1 cup cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Gently fold in 1/2 cup cherry pie filling or chopped fresh cherries, distributing fruit without deflating the cream.
- Unroll the cooled cake carefully, spread the whipped cream and cherry filling evenly over the surface, leaving a small border. Re-roll the cake without the towel and transfer to a serving plate seam-side down.
- Top the roll with additional whipped cream if desired, sprinkle with 1/4 cup chocolate shavings, and garnish with fresh cherries before serving.
What to Serve With:
- A simple cup of coffee or espresso to cut through the sweetness.
- A scoop of vanilla bean ice cream for extra indulgence.
- Fresh fruit salad or raspberry coulis for a tart contrast.
- Light mint tea or sparkling water with lemon to cleanse the palate.
Top Tips for Perfecting:
- Use room-temperature eggs for better volume when whisked; cold eggs don’t whip as well.
- Be careful when folding the dry ingredients: overmixing deflates the batter and yields a dense cake.
- Roll the cake while warm to prevent cracks — the towel helps shape it gently.
- If using fresh cherries, toss them in a teaspoon of sugar and a splash of lemon juice to brighten flavor.
- For a boozy kick, fold a tablespoon of cherry liqueur or kirsch into the whipped cream.
- Avoid soaking the cake with too much liquid; a light spread keeps the sponge tender without getting soggy.
Storing and Reheating Tips:
- Refrigeration: Store the roll cake covered in the refrigerator for up to 3 days. Keep it airtight to prevent the sponge from drying out.
- Freezing: You can freeze the uncut roll wrapped tightly in plastic wrap and a layer of foil for up to 1 month. Thaw overnight in the refrigerator before serving.
- Best served chilled or at cool room temperature. Avoid microwaving; instead, slice and let sit at room temperature for 15–20 minutes before serving to soften the filling slightly.
FAQs
What kind of cherries work best for this recipe?
Fresh tart cherries or high-quality cherry pie filling both work well. Tart cherries provide a nice contrast to the sweet cream, while pie filling is convenient and jammy.
Can I make the cake ahead of time?
Yes — bake and fill the cake a day ahead, then refrigerate. It actually slices more cleanly after resting, and flavors meld nicely.
How do I prevent the cake from cracking when rolling?
Roll it while warm using a lightly sugared towel, and don’t overfill. If a small crack forms, the outer whipped cream and chocolate shavings will hide it.
Is there a dairy-free version of this roll?
You can substitute coconut cream whipped with a little powdered sugar and use dairy-free milk in the batter, but texture will be slightly different.
Can I use a different filling besides cherries?
Absolutely — raspberries, strawberries, or a chocolate ganache with mascarpone both make excellent alternatives.
Conclusion
This Black Forest Cream Roll Cake brings chocolaty sponge, silky whipped cream, and juicy cherries together in a dessert that’s both elegant and comfortingly familiar. It’s simple to prepare, friendly for family gatherings, and adaptable to your pantry. If you want an additional reference for a similar recipe inspiration, check out Black Forest Roll Cake Recipe – El Mundo Eats for another version you might enjoy. Give this one a try, share it with loved ones, and savor the sweet applause.
Black Forest Cream Roll Cake
Equipment
- Baking Pan
- Mixing Bowl
- Electric Mixer
- Spatula
- Kitchen Towel
Ingredients
Ingredients
- 4 large eggs at room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour sifted
- 1/4 cup unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1/4 cup milk room temperature
- 1 teaspoon vanilla extract for the batter
- 1 cup heavy cream cold
- 1/4 cup powdered sugar sifted
- 1 teaspoon vanilla extract for the whipped cream
- 1/2 cup cherry pie filling drained slightly or fresh cherries, pitted and chopped
- 1/2 cup whipped cream for topping (optional extra)
- 1/4 cup chocolate shavings for garnish
- Fresh cherries for garnish optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the paper hang over two sides for easy removal.
- In a large bowl, whisk the eggs and granulated sugar vigorously until pale, thick, and light — about 5 to 7 minutes.
- In another bowl, sift together the flour, cocoa powder, and baking powder.
- Gently fold the dry ingredients into the egg mixture in two additions.
- Stir in the milk and vanilla extract until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes until the top springs back.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar. When the cake is done, turn it out onto the towel.
- Starting at the short end, roll the cake up along with the towel while it is still warm. Let it cool completely while rolled.
- For the filling, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the cherry pie filling or chopped fresh cherries.
- Unroll the cooled cake carefully, spread the whipped cream and cherry filling evenly over the surface, and re-roll the cake.
- Top the roll with additional whipped cream, sprinkle with chocolate shavings, and garnish with fresh cherries before serving.