Black Forest Roll Cake
A nostalgic and impressive dessert featuring a fluffy chocolate sponge, tangy cherry filling, and creamy whipped topping, perfect for any occasion.
Servings 8 servings
Calories 250kcal
Ingredients
For the chocolate sponge
- 4 large eggs, at room temperature Room temp eggs whip up fluffier cake batter.
- 3/4 cup granulated sugar For sweetness and perfect sponge texture.
- 1 tsp vanilla extract Use pure vanilla if you can—so much flavor.
- 1/4 cup unsweetened cocoa powder Dutch-process is my fave for extra chocolatey richness.
- 1/4 cup all-purpose flour The structure behind that tender crumb.
- 1/4 tsp baking powder For a gentle lift.
- 1/4 tsp salt Balances flavors (don’t skip it!).
For the cherry filling
- 2 cups pitted cherries (fresh or frozen) Fresh is unbeatable when in season.
- 1/4 cup granulated sugar Sweetens the tang.
- 1 tbsp cornstarch Thickener for the cherry layer.
- 1 tbsp water To mix with cornstarch.
For the whipped cream
- 1 1/2 cups heavy cream, chilled Cold cream = the dreamiest, sturdiest whipped topping.
- 1/4 cup powdered sugar Sweetens and stabilizes the whipped cream.
- 1 tsp vanilla extract Layered flavor is everything.
For garnishing
- to taste extra cherries and chocolate shavings/cocoa powder These pretty garnishes make the whole cake feel special.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment (let parchment hang over for easy rolling).
- In a big bowl, beat eggs, sugar, and vanilla until thick and pale (about 5 minutes).
- Sift in cocoa, flour, baking powder, and salt. Gently fold to keep the batter airy.
Baking the sponge
- Pour batter into your prepared pan, spreading evenly. Bake for 12-15 minutes, until cake is just set.
- A light touch should leave a slight impression—don’t overbake!
Making the cherry filling
- Simmer cherries and sugar in a saucepan until softened.
- Stir in cornstarch-water mix and cook until glossy and thickened. Cool completely.
Preparing the whipped cream
- Beat chilled cream, powdered sugar, and vanilla to stiff peaks. Use a cold bowl for best results.
Assembling the cake
- Once cake is cool, lay flat and spread on whipped cream, then cherry filling.
- Carefully roll it up using parchment as your guide.
Chilling and garnishing
- Wrap roll in plastic and chill for at least 1 hour.
- Before serving, top with cherries and chocolate shavings or a dusting of cocoa.
- Slice, serve, and enjoy!
Notes
Letting your cherry compote and sponge cool before assembling helps keep the whipped cream from melting. Chill after rolling for cleaner slices.
