Black Forest Cream Roll Cake
Creamy, chocolatey, and studded with juicy cherries, this Black Forest Cream Roll Cake is a delightful showstopper that’s surprisingly easy to make.
Servings: 8 servings
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.
Notes
Store the roll cake covered in the refrigerator for up to 3 days. Best served chilled or at cool room temperature.