Black Forest Cream Roll Cake
Chocolate, Cherries, and Childhood: My Black Forest Cream Roll Cake Story
There are some desserts that instantly whisk us back to a special place, and for me, this Black Forest Cream Roll Cake does just that. I remember the first time I tasted black forest cake—rich layers of chocolate, pillowy cream, and those tart, juicy cherries. It was on a rainy Sunday at my grandma’s house, the kitchen filled with laughter, and someone always sneaking a cherry off the top. Now, whenever I make this chocolate roll cake, I feel like I’m bringing a little bit of my childhood into the present. If you love easy desserts with a show-stopping look and unforgettable taste, you’ve got to try my take on the classic black forest roll cake.
Why You’ll Adore This Black Forest Cream Roll Cake
- It’s the kind of cake that makes any day feel like a celebration. You get that iconic mix of rich chocolate, fresh cherries, and fluffy whipped cream (yes, all the best dessert flavors in one bite!).
- Super simple to make but seriously impressive. Roll cakes look fancy, but I promise, this homemade roll cake recipe is beginner-friendly.
- Delightfully soft and cloud-like texture. If you’re team “soft chocolate cake,” this is heaven.
- Perfect for cherry season. There’s something magical about using fresh, sweet-tart cherries, but honestly, it tastes wonderful all year round.
Ingredients You’ll Need for Black Forest Cream Roll Cake
Let’s round up what you’ll need for this chocolate cherry dream cake:
- 4 large eggs
(Go for room temperature eggs—they whip up so much fluffier!) - 1 cup all-purpose flour
(Classic, reliable, and gives that light sponge texture.) - 1 teaspoon baking powder
(For a little lift!) - 1/4 cup cocoa powder
(Use Dutch process for a deeper chocolate flavor.) - 1/2 cup granulated sugar
(Sweetens the sponge just right.) - 1 cup heavy whipping cream
(The heart of the cream filling; get it super cold for best results.) - 1 cup cherries, pitted and sliced
(Fresh are best, but in a pinch, frozen or even jarred cherries work.) - Chocolate shavings, for garnish
(Optional, but definitely adds a wow factor.)
Little tip: If you can’t find fresh cherries, use canned morello cherries—just drain them well.
Step-by-Step Guide: Making the Perfect Black Forest Cream Roll Cake
Here’s exactly how I make my favorite chocolate roll cake at home. Don’t worry, I’ll walk you through it!
- Preheat and prep.
Warm up your oven to 350°F (175°C), and line a baking sheet with parchment. (That parchment is cake-saving magic when it’s time to roll.) - Whip your eggs and sugar.
In a bowl, beat eggs and sugar together until pale and fluffy—like a soft, golden cloud. (I use my hand mixer for about 5 minutes.) - Combine dry ingredients.
Sift together flour, cocoa, and baking powder, then gently fold into the egg mixture. Go slow—you want to keep all that air! - Spread and smooth.
Pour the batter onto your prepared pan, then even it out with a spatula. - Bake.
Pop it in the oven for 12-15 minutes. It should feel springy to the touch when it’s ready. - Roll it up!
Once baked, turn the warm cake out onto a clean kitchen towel. Roll it up (towel and all!) from the short end, then let it cool completely. - Whip the cream.
While your cake cools, whip up the cold cream into soft peaks. (A little splash of vanilla is dreamy.) - Fill and finish.
Gently unroll the cooled cake, spread it with whipped cream, and sprinkle cherries evenly. - Roll, chill, and garnish.
Carefully reroll the cake (no towel this time!), then chill for at least an hour. Dust with cocoa or pile on chocolate shavings and extra cherries before serving.
My Secret Tips and Tricks for Black Forest Cream Roll Cake Success
After plenty of practice (and a few squished rolls!), I’ve learned what really works for this classic cake roll:
- Parchment paper is your BFF when baking a homemade roll cake—it’ll prevent sticking and frustration.
- Don’t overbake. The cake should be just set and springy; any drier and it might crack.
- Roll while warm! This is key to getting that signature swirl without tears.
- Chill before slicing. That hour in the fridge helps everything firm up and slice cleanly.
- Use the ripest cherries you can find for the brightest, freshest flavor.
Chocolate, whipped cream, and cherries—seriously, what could go wrong?
Creative Variations and Ingredient Swaps
Feeling adventurous with your chocolate cherry roll cake? Try these easy tweaks:
- Berry swap: Use raspberries or strawberries instead of cherries for a fun twist.
- Chocolate whipped cream: Sift a little cocoa into the cream before whipping for extra chocolatey punch.
- Gluten-free: Substitute an all-purpose gluten-free flour blend.
- Boozy version: Brush the sponge with a splash of cherry liqueur (like Kirsch or Chambord) before adding cream.
- Vegan option: Use a vegan whipped topping and egg replacer—the results are still dreamy.
How to Serve and Store Your Black Forest Cream Roll Cake
This cake always steals the spotlight, so I love serving it simply:
- Slice thick rounds with a sharp knife for that rolled effect.
- Top with more cherries and chocolate shavings for extra “wow.”
If you’ve got leftovers (unlikely, but hooray for cake for breakfast!), keep your black forest roll cake wrapped in the fridge for up to 3 days. The chocolate sponge stays soft, and that cherry flavor actually gets even better!
FAQs: Your Top Questions About Black Forest Cream Roll Cake Answered
1. Can I use frozen cherries for this cake roll recipe?
Absolutely! Just thaw, drain, and pat them dry so your filling doesn’t get soggy.
2. My sponge cake cracked when I rolled it—help!
Rolling while the cake is still warm helps prevent this. If it does crack, don’t worry—just dust with plenty of chocolate shavings. (No one ever complains about extra chocolatey homemade cake, I promise.)
3. How far in advance can I make this black forest roll cake?
You can bake and fill the cake up to a day ahead; just keep it chilled and covered.
4. Can I double the recipe for a bigger crowd?
Definitely! Just bake two cakes and roll them up separately. (Bonus: More leftovers!)
5. What size baking sheet should I use for this chocolate roll cake?
A standard jelly roll pan (about 10×15 inches) works perfectly.
So there you have it—my go-to Black Forest Cream Roll Cake recipe, crafted with love and perfect for making any occasion a little sweeter (or for turning a regular Tuesday into something special). If you give this roll cake a try, let me know how it goes—extra cherries for you if you share a slice with someone you love!
Black Forest Cream Roll Cake
Ingredients
For the cake
- 4 large eggs Go for room temperature eggs—they whip up so much fluffier!
- 1 cup all-purpose flour Classic, reliable, and gives that light sponge texture.
- 1 teaspoon baking powder For a little lift!
- 1/4 cup cocoa powder Use Dutch process for a deeper chocolate flavor.
- 1/2 cup granulated sugar Sweetens the sponge just right.
For the filling and garnish
- 1 cup heavy whipping cream The heart of the cream filling; get it super cold for best results.
- 1 cup cherries, pitted and sliced Fresh are best, but frozen or jarred cherries work in a pinch.
- Chocolate shavings Optional, but definitely adds a wow factor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a bowl, beat eggs and sugar together until pale and fluffy—about 5 minutes.
- Sift together flour, cocoa, and baking powder, then gently fold into the egg mixture.
- Pour the batter onto your prepared pan and even it out with a spatula.
Baking
- Bake for 12-15 minutes, until the cake feels springy to the touch.
- Once baked, turn the warm cake out onto a clean kitchen towel and roll it up (towel and all!) from the short end, then let it cool completely.
Filling
- While your cake cools, whip the cold cream into soft peaks.
- Gently unroll the cooled cake, spread it with whipped cream, and sprinkle cherries evenly.
Final Assembly
- Carefully reroll the cake (no towel this time), then chill for at least an hour.
- Dust with cocoa or pile on chocolate shavings and extra cherries before serving.
