Black Forest Cake Roll

The Story Behind the Recipe 💕

If there’s one dessert that takes me straight back to my childhood kitchen, it’s Black Forest Cake Roll — that classic German dessert layered with chocolate cake, whipped cream, and cherries. I still remember watching my mom carefully spoon cherry filling between cake layers, her hands steady, the kitchen filled with the sweet aroma of cocoa and cream.

One day, while preparing for a family gathering, I wanted to make something beautiful yet easy to serve — a dessert that looked elegant but wouldn’t require hours of stacking layers. And that’s when I had the idea: what if I turned my favorite Black Forest Cake into a roll?

That first attempt was pure magic. The soft chocolate sponge cake rolled beautifully with the fluffy whipped cream and tart cherries inside. It sliced like a dream — swirled layers of cocoa and cream with pops of ruby-red cherries in every piece.

Since then, my Black Forest Cake Roll has become a family tradition. I make it for birthdays, holidays, or any cozy winter weekend when we want something extra special. It’s classic, creamy, and full of nostalgia — like wrapping a piece of chocolate heaven around your favorite memories. ❤️

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What Makes This Recipe Special

• 🍫 Soft Chocolate Sponge: Light, fluffy, and rolls without cracking.
• 🍒 Juicy Cherries: Tart and sweet, perfectly balancing the richness.
• 🥛 Whipped Cream Filling: Airy and luxurious, just like classic Black Forest.
• 🌿 Elegant Presentation: Swirled layers that look bakery-perfect.
• 🕰️ Make-Ahead Friendly: Great for parties and celebrations.

It’s a dessert that looks like you spent all day on it — but comes together easily with a few simple steps.

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Ingredients – Fresh, Simple & Full of Flavor

🍫 For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 tablespoons milk

🍒 For the Cherry Filling:

• 1½ cups canned cherry pie filling or pitted cherries in syrup
• Optional: 2 tablespoons Kirsch (cherry liqueur) or cherry juice

🥛 For the Whipped Cream Filling:

• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

🍫 For the Topping:

• ½ cup whipped cream (reserved)
• Chocolate shavings
• Fresh cherries for garnish

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Step-by-Step Cooking Instructions

Step 1: Prep the Pan

Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Make sure the paper overhangs on the short ends for easy lifting later.

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Step 2: Make the Chocolate Sponge Cake

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate large bowl, beat eggs and sugar using an electric mixer on high speed for about 3–4 minutes, until thick, pale, and tripled in volume.
Add vanilla, oil, and milk; gently fold in the dry ingredients using a spatula until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the top springs back lightly when touched.

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Step 3: Roll the Cake

While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper gently. Starting from the short end, roll the cake up with the towel. Let it cool completely while rolled — this helps it hold shape.

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Step 4: Prepare the Cherry Filling

If using canned cherries, drain them and mix with Kirsch or cherry juice. If using cherry pie filling, you can blend it lightly for smoother texture. Set aside.

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Step 5: Make the Whipped Cream

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Reserve about ½ cup for topping later.

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Step 6: Assemble the Cake Roll

Unroll the cooled cake gently. Spread a layer of whipped cream evenly over the surface, leaving about ½ inch at the edges.
Spoon the cherry filling over the whipped cream. Be gentle so you don’t tear the cake.

Roll the cake back up tightly (without the towel this time). Wrap it in plastic wrap and refrigerate for at least 2 hours to set.

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Step 7: Decorate

Unwrap the chilled cake and place it on a serving platter. Spread reserved whipped cream over the top, then garnish with chocolate shavings and fresh cherries.

Slice into thick rounds to reveal the beautiful cherry-and-cream swirl.

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Serving Suggestions – What to Pair It With

• ☕ Strong Coffee or Espresso: Balances the sweetness beautifully.
• 🍷 Sweet Red Wine or Port: Enhances the cherry and chocolate flavors.
• 🍒 Extra Cherry Compote: Spoon over each slice for a fruity touch.
• 🍫 Chocolate Sauce Drizzle: For an ultra-decadent presentation.
• 🍨 Vanilla Ice Cream: A scoop on the side makes it irresistible.

This cake roll makes any occasion feel special — elegant enough for holidays, but easy enough for a cozy weekend treat.

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Customization & Variations

• 🍓 Berry Twist: Swap cherries for raspberries or strawberries.
• 🍫 Chocolate Lover’s Dream: Add a thin layer of chocolate ganache before rolling.
• 🌰 Nutty Delight: Sprinkle crushed hazelnuts or almonds in the filling.
• ☕ Mocha Version: Add 1 teaspoon instant espresso powder to the sponge batter.
• 🧁 Mini Cake Rolls: Slice and serve smaller rolls for parties or dessert tables.
• 🎂 Frosted Version: Coat the whole roll with whipped cream or buttercream for a showstopping presentation.

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Storing & Reheating

• Refrigerate: Store covered in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge.
• Serving Tip: Serve chilled for a clean slice and the best creamy texture.

(Pro Tip: Wipe your knife between slices for that picture-perfect swirl!)

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 310
• Protein: 5g
• Fat: 18g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 24g
• Sodium: 120mg

A balanced bite of chocolate, cream, and cherries — light, dreamy, and not overly sweet.

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Reader Q&A – Common Questions

1. Can I make this cake roll ahead of time?
Yes! It’s even better when chilled overnight before serving.

2. How do I prevent the cake from cracking?
Roll it while still warm in a towel and let it cool rolled up.

3. Can I use cherry jam instead of pie filling?
Absolutely! Warm it slightly and spread thinly for easy rolling.

4. Can I make it alcohol-free?
Yes, simply use cherry juice instead of Kirsch.

5. What if my cake cracks a little?
No worries — just cover it with whipped cream and it’ll still look beautiful!

6. Can I add chocolate ganache?
Yes — drizzle over the top or spread a thin layer before rolling.

7. Can I use whipped topping instead of heavy cream?
Yes, though homemade whipped cream has the best flavor and texture.

8. Can I make this gluten-free?
Use a gluten-free flour blend and be gentle when rolling.

9. Can I use frozen cherries?
Yes — thaw and drain well before using.

10. How long should I chill the cake before serving?
At least 2 hours, but overnight gives the best texture and flavor.

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Final Thoughts 🍽️

This Black Forest Cake Roll is everything we love about the classic dessert — soft chocolate sponge, fluffy whipped cream, and sweet-tart cherries — all beautifully rolled into a swirl of happiness.

It’s light, creamy, and bursting with flavor in every bite. Whether you’re serving it for a birthday, dinner party, or cozy night in, it’s guaranteed to impress and delight.

Each slice tells a story — of love, tradition, and the pure joy that only homemade desserts bring. 🍒🍫

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Tried This Recipe? 💕

Did you make my Black Forest Cake Roll?

📸 Snap a photo and share it on Pinterest, tagging @Granny’s Lil Kitchen! I’d love to see your chocolate swirls, cherry fillings, or creative twists.

Leave a comment, rate the recipe, and follow for more comforting, elegant desserts that bring a smile to every table. ❤️