Black Forest Roll Cake

Introduction

Creamy, chocolatey, and bursting with juicy cherry flavor—Black Forest Roll Cake is one of those desserts that instantly makes people smile. If you love the classic Black Forest cake but want something lighter, quicker, and a little more fun, this roll cake is about to become your new favorite. I still remember the first time I made it for a family gathering; it disappeared faster than I could slice it! There’s something magical about rolling fluffy chocolate sponge cake around clouds of whipped cream and sweet cherries.

What makes this recipe extra special is how simple it is. No complicated layers, no fancy tools—just a straightforward method that looks impressive every single time. It’s perfect for busy weekdays, celebrations, or when you want a bakery-style dessert without the bakery price. If you enjoyed our popular Chocolate Swiss Roll, this Black Forest Roll Cake takes things up a notch with fruity freshness. Trust me, once you try it, you’ll be rolling this beauty again and again.

What is Black Forest Roll Cake?

So, what exactly is a Black Forest Roll Cake, and why does it sound so fancy? Is it from a forest? Was it invented by a mysterious baker in Germany wearing a chef’s hat and humming happily? Well, kind of! This dessert is inspired by the famous Black Forest cake, traditionally made with chocolate, cherries, and cream. Instead of stacking layers, everything is rolled into one gorgeous spiral.

Think of it as the playful cousin of the classic cake—less formal, more fun, and just as delicious. Legend has it that someone once thought, “Why stack when you can roll?” And honestly, we’re grateful they did. After all, the way to a man’s heart is through his stomach, and this cake knows exactly where it’s going. Ready to roll up your sleeves and give it a try?

Why You’ll Love This Black Forest Roll Cake

First, the main highlight: texture and flavor. This cake is unbelievably soft, with a light chocolate sponge that melts in your mouth. Inside, you’ll find airy whipped cream and juicy cherries that balance the richness perfectly. Every slice looks stunning with its chocolate-and-cream swirl.

Second, it saves you money. Making a Black Forest Roll Cake at home costs far less than buying a bakery version, yet it tastes just as luxurious. Plus, you control the ingredients—no preservatives, just pure goodness.

Third, the ingredients are simple but flavorful. Cocoa powder, fresh or jarred cherries, and lightly sweetened cream come together beautifully. If you loved our Classic Chocolate Cake, this is a fresher, fruitier alternative worth exploring. Go ahead—try making it at home and impress everyone at the table.

How to Make Black Forest Roll Cake

Quick Overview

This Black Forest Roll Cake is surprisingly easy to make, even if you’re new to baking. The chocolate sponge comes together quickly, bakes in under 15 minutes, and rolls smoothly without cracking. The filling is a simple whipped cream mixed with cherries, making the whole process stress-free. From start to finish, you’ll need about 45 minutes, plus chilling time. The result? A rich yet light dessert that looks fancy but feels effortless.

Key Ingredients for Black Forest Roll Cake

Here’s everything you’ll need:

• 4 large eggs, room temperature

• ¾ cup granulated sugar, divided

• ½ cup all-purpose flour, sifted

• ¼ cup unsweetened cocoa powder, sifted

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• ¼ teaspoon salt

For the filling:

• 1 cup heavy whipping cream, cold

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ¾ cup cherries, pitted and chopped (fresh, frozen, or jarred)

Optional topping:

• Chocolate shavings

• Extra whipped cream

• Whole cherries

Step-by-Step Instructions

1. Prepare the pan and oven
   Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the paper.

2. Whip the eggs and sugar
   In a large bowl, beat the eggs with ½ cup of sugar using an electric mixer. Beat on high speed for about 5 minutes until pale, thick, and fluffy. This step is crucial for a light sponge.

3. Add flavor
   Mix in the vanilla extract gently, keeping the batter airy.

4. Combine dry ingredients
   In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and the remaining sugar. Sifting helps prevent lumps and ensures a smooth texture.

5. Fold gently
   Gradually fold the dry ingredients into the egg mixture using a spatula. Use gentle motions to avoid deflating the batter.

6. Bake the sponge
   Spread the batter evenly into the prepared pan. Bake for 12–14 minutes, or until the cake springs back when lightly touched.

7. Roll while warm
   Place a clean kitchen towel on the counter and dust it lightly with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll it up gently from the short end. Let it cool completely rolled—this prevents cracking later.

8. Make the filling
   Whip the cold cream with powdered sugar and vanilla until soft peaks form. Fold in the chopped cherries carefully.

9. Fill and roll again
   Unroll the cooled cake slowly. Spread the cherry cream evenly, leaving a small border. Roll it back up tightly but gently.

10. Chill and decorate
    Wrap the roll in plastic wrap and refrigerate for at least 30 minutes. Before serving, decorate with whipped cream, chocolate shavings, or cherries.

What to Serve Black Forest Roll Cake With

This Black Forest Roll Cake pairs beautifully with simple sides and drinks. Serve it with a cup of hot coffee or espresso to balance the sweetness. For kids, a glass of cold milk or chocolate milk works perfectly. If you’re hosting a party, add fresh berries or a scoop of vanilla ice cream on the side for extra indulgence. A drizzle of chocolate sauce can also elevate the presentation for special occasions.

Top Tips for Perfecting Black Forest Roll Cake

• Roll the cake while warm to avoid cracks later. This is the most important step.

• Use cold cream for whipping; it holds air better and creates a fluffier filling.

• Don’t overbake the sponge—dry cake won’t roll well.

• Cherry options: Fresh cherries are wonderful, but jarred or frozen (thawed and drained) work just fine.

• Substitute flavors: Try adding a splash of cherry syrup or kirsch for a more traditional taste.

• Avoid overfilling, which can cause the cream to squeeze out when rolling.

These tips help beginners and experienced bakers alike achieve bakery-quality results.

Storing and Reheating Tips

Store your Black Forest Roll Cake in an airtight container in the refrigerator for up to 3 days. The cream stays fresh, and the cake remains moist. For longer storage, you can freeze the cake (without toppings) for up to 1 month. Wrap it tightly in plastic wrap, then foil.

To serve from frozen, thaw overnight in the refrigerator. This cake is best enjoyed cold, so reheating isn’t necessary. If you prefer a softer texture, let it sit at room temperature for 10 minutes before slicing. Every bite will still taste fresh, creamy, and absolutely irresistible.

If you’re looking for a dessert that’s beautiful, delicious, and surprisingly easy, this Black Forest Roll Cake truly checks all the boxes. Happy baking—and happy rolling! 🍰