Name: Black Forest Cream Roll Cake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 4 large eggs (room temperature) (Room temp eggs whip up fluffier.); 1/2 cup granulated sugar (This sweetens the sponge.); 1/4 cup all-purpose flour (Just enough for a tender, light crumb.); 1/4 cup unsweetened cocoa powder (Use a rich Dutch-process cocoa.); 1/2 teaspoon baking powder (For a gentle lift.); 1/4 teaspoon salt (Balances the sweetness.); 1 teaspoon vanilla extract (For flavor.); powdered sugar for dusting and rolling (Helps prevent sticking.); 1 1/4 cups cold heavy whipping cream (Keep it cold for perfect whipped cream.); 2 tablespoons powdered sugar (For sweetening the whipped cream.); 1 teaspoon vanilla extract (For flavor.); 1 cup pitted cherries (Fresh or canned, drained well.); 3 tablespoons cherry preserves or jam (For spreading cherry flavor.); 1-2 tablespoons Kirsch (optional) (Adds authentic flavor.); shaved dark chocolate or chocolate curls (For topping.); extra whipped cream & cherries (For decoration.); cocoa or powdered sugar (optional) (For dusting.)

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A Sweet Memory Unrolled: My Black Forest Cream Roll Cake

Let’s step into my grandmother’s cozy kitchen for a moment—the scent of cocoa wafting through the air, the sound of eggs gently whisking, and the anticipation building as we eagerly await dessert. That’s exactly how I feel every time I make this Black Forest Cream Roll Cake. The first time I tasted a slice, I was instantly transported to a little European bakery—soft chocolate sponge, whipped cream, and juicy cherries in every bite. This classic Black Forest roll isn’t just a cake; it’s a celebration of decadent flavors and a reminder that baking can connect us to special moments and the people we love.

Whether you’re trying your hand at homemade Swiss rolls for the first time or you’re a Black Forest Cake superfan searching for a new twist, this recipe has got you covered. This is my go-to for birthdays, holidays, or simply when I need a little pick-me-up on a rainy afternoon. Trust me—this Black Forest Cream Roll Cake is pure joy wrapped up in a chocolatey, cherry-studded swirl.

Why You’ll Adore This Black Forest Cream Roll Cake

I could gush all day about why this Black Forest roll cake holds a special place in my heart (and taste buds!). Here are just a few reasons you’ll want to make it ASAP:

It’s absolutely stunning. The rich chocolate sponge, swirls of fluffy whipped cream, and glossy cherries look oh-so-fancy—like a showstopper from a bakery window.
Every bite is an experience. You get pillowy-soft cake, tangy-sweet cherries, and silky cream. It’s decadent, but never heavy.
Easy to make, hard to mess up! Rolling a cake may seem intimidating, but this recipe is super forgiving—I’ll walk you through every step, promise.
Nostalgic, with a modern twist. It’s inspired by the iconic Black Forest gâteau but turned into a portable, sliceable treat.

Ready to make some sweet memories? Let’s gather our ingredients.

Ingredients You’ll Need for Black Forest Cream Roll Cake

Here’s what you’ll need for this delicious chocolate roll cake (plus a few personal tips from my kitchen):

4 large eggs (room temperature): Room temp eggs whip up fluffier and help the cake rise evenly. If you forget, just pop them in warm water for a few minutes!
1/2 cup (100g) granulated sugar: This sweetens the sponge and helps it hold its structure.
1/4 cup (30g) all-purpose flour: Just enough for a tender, light crumb—no dense cakes here.
1/4 cup (25g) unsweetened cocoa powder: I love using a rich Dutch-process cocoa for deep chocolate flavor.
1/2 tsp baking powder: For a gentle lift.
1/4 tsp salt: Balances the sweetness. Don’t skip it!
1 tsp vanilla extract: The best cakes always have a hint of real vanilla.
Powdered sugar: For dusting and rolling, helps prevent sticking (plus, it looks pretty).
1 1/4 cups (300ml) cold heavy whipping cream: The creamier, the better. Keep it cold for perfect whipped cream.
2 tbsp powdered sugar: For sweetening the whipped cream.
1 tsp vanilla extract: Yes, twice for double the flavor.
1 cup (200g) pitted cherries: Fresh or canned works—just drain well. If cherries aren’t in season, don’t sweat it.
3 tbsp cherry preserves or jam: Helps spread cherry flavor throughout the roll.
1-2 tbsp Kirsch (cherry brandy, optional): Adds authentic flavor, but totally optional if serving kids.
Shaved dark chocolate/chocolate curls: For topping—makes the cake irresistible!
Extra whipped cream & cherries: For that bakery-worthy finish.
A dusting of cocoa or powdered sugar (optional): Because we eat with our eyes first.

Step-by-Step Guide: Making the Perfect Black Forest Cream Roll Cake

Let’s bake our way to Black Forest bliss together:

Prep your pan and oven: Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it. (A must for easy cake release!)
Whip up the eggs and sugar: In a mixing bowl, beat eggs and granulated sugar for 5-7 minutes until thick, pale, and quadrupled in volume. (This is the secret to that airy sponge.)
Add dry ingredients: Sift flour, cocoa powder, baking powder, and salt over the egg mixture. Gently fold together—no over-mixing, or you’ll lose that lovely airiness. Stir in the vanilla extract.
Bake: Pour batter into your pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when pressed (don’t overbake!).
Roll it up: Immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment. Roll up the cake (short side in), towel and all. This step “teaches” the cake to roll and prevents cracks.
Cool: Let the roll cool completely—patience is key here!
Prepare the cherry layer: Chop the cherries and warm the preserves. Mix together—add the Kirsch now for that signature flavor.
Make whipped cream: Whip heavy cream, 2 tbsp powdered sugar, and vanilla extract until stiff peaks form. Taste…because you simply must!
Assemble: Gently unroll the cooled cake. Spread cherry mixture followed by whipped cream (save a bit for decorating, if you like). Re-roll tightly.
Chill: Cover and chill your Black Forest Cream Roll Cake for at least 1 hour—it slices best when cold.
Decorate: Slice off the ends (for a tidy look…or a sneaky taste-test). Top with more whipped cream, cherries, chocolate shavings, and a dusting of cocoa or powdered sugar.

Trust me—your kitchen will smell heavenly!

My Secret Tips and Tricks for Black Forest Roll Cake Success

Here’s what I’ve learned (sometimes the hard way!) after years of making this homemade roll cake:

Beat those eggs until light and fluffy: It’s worth the extra 2 minutes. Your cake will thank you.
Don’t fret if it cracks while rolling: A little whipped cream covers all imperfections. Think of it as “rustic charm.”
Drain cherries well: You don’t want soggy cake! If using canned cherries, pat them dry.
Let it chill: A cold cake rolls and slices so much better—you’ll get those perfect, clean spirals.
For extra chocolate punch: Sprinkle a few chocolate chips inside the filling before rolling.

Remember, baking is as much about fun as it is about flavor—so don’t stress if it’s not bakery-perfect!

Creative Variations and Ingredient Swaps

Not feeling cherries? No problem! This chocolate roll cake is super customizable.

Berry twist: Try raspberries or strawberries instead of cherries for a fresh spin (think “Red Forest Roll Cake”).
** Boozy or booze-free:** Skip the Kirsch for a family-friendly Swiss roll, or swap with amaretto or a splash of coffee liqueur for grown-ups.
Gluten-free option: Use a gluten-free all-purpose blend (just check it’s a 1:1 swap).
Lighter filling: Use stabilized whipped cream or even Greek yogurt for less richness but still loads of flavor.

Basically, if you love a certain filling in a Swiss roll or Black Forest dessert, go for it—this recipe is yours to play with!

How to Serve and Store Your Black Forest Cream Roll Cake

Serving: Use a sharp, warm knife (run it under hot water and wipe dry) for those dreamy, clean slices. Always a crowd-pleaser at dessert tables or tea parties!
Decorate just before serving: Whipped cream and cherries stay freshest this way.
Storing: Wrap leftovers tightly in plastic wrap and refrigerate. It keeps for up to 3 days and is just as good (maybe better) chilled.
Freezing: The cake can be frozen (undecorated) for up to a month. Defrost in fridge overnight and add toppings fresh.

This cake is so tempting that I rarely have leftovers—but if you do, your future self will be very grateful.

FAQs: Your Top Questions About Black Forest Roll Cake Answered

Can I make this Black Forest Cream Roll Cake ahead?
Absolutely—this cake holds up beautifully when made a day in advance. In fact, chilling overnight only improves the flavor and makes slicing easier.

Help! My cake cracked while rolling—what now?
Don’t panic! Cover cracks with whipped cream and chocolate shavings. The taste is what matters most (plus, “rustic” is all the rage).

Can I use frozen cherries?
You sure can. Just thaw and drain them thoroughly so your filling isn’t too wet.

Is the Kirsch necessary?
Not at all! It adds authentic Black Forest flavor, but feel free to skip for a kid-friendly version—or substitute with cherry juice.

What’s the difference between a jelly roll and a Swiss roll?
They’re often used interchangeably! This “roll cake” method is the same as for a classic Swiss roll—so use whichever name makes you smile.

Whether you’re celebrating life’s big moments or just want a

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