This black forest cake roll wraps a light chocolate sponge around a cloud of whipped cream and cherries. Slice it and you get a spiral of dark cake and white cream, topped with more whipped cream, chocolate shavings, and fresh cherries.
The sponge uses eggs, flour, cocoa, and sugar, so it bakes thin and flexible enough to roll while still warm. The filling is whipped cream folded with cherry pie filling, which keeps the dessert moist and easy to slice. It looks like a bakery cake, but the steps are simple.
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Why This Black Forest Cake Roll Recipe Works
A whisked egg sponge is the secret to a cake that rolls without cracking. Beating the eggs with sugar until pale traps air, so the cake is light and springy instead of dense.
Rolling the cake while it is still warm trains it into a spiral shape. When you unroll it later, it holds that gentle curve, so you can fill it and roll it up again without tearing.
The filling balances the cocoa. Whipped cream adds a soft, airy layer, and the cherries add a bright, sweet tartness that mimics the classic flavor combination.
Ingredients for Black Forest Cake Roll
- 4 large eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract, for the cake
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract, for the cream
- 1/2 cup cherry pie filling
- 1/4 cup chocolate shavings
- 1 cup fresh cherries, for garnish
Eggs and sugar. Four large eggs whipped with sugar give the sponge its structure and lift. Beat until the mixture turns pale and falls from the beaters in thick ribbons.
Flour, cocoa, and baking powder. Sift these together to remove lumps and fold them in gently so the air in the eggs is not lost.
Milk and vanilla. A quarter cup of milk keeps the cake flexible, and vanilla adds warmth that rounds out the cocoa.
Heavy cream and powdered sugar. Cold cream whips into stable peaks, and powdered sugar sweetens it while keeping the texture smooth.
Cherries and chocolate. Cherry pie filling gives juicy sweetness inside, fresh cherries finish the top, and chocolate shavings add a bittersweet crunch.
How to Make Black Forest Cake Roll
1. Prepare the pan. Heat the oven to 350 degrees F. Grease a 9×13 inch baking pan and line it with parchment paper.
2. Whip the eggs. Beat the eggs and granulated sugar with a mixer for 5 minutes, until pale, thick, and doubled in volume.
3. Fold in the dry mix. Sift the flour, cocoa powder, baking powder, and salt over the eggs and gently fold with a spatula until no streaks remain.
4. Add the milk and vanilla. Fold in the milk and vanilla, then pour the batter into the pan and spread it evenly.
5. Bake the sponge. Bake for 12 to 15 minutes, until the top springs back when touched and a toothpick comes out clean.
6. Roll the cake. Turn the warm cake out onto a clean kitchen towel lightly dusted with a little powdered sugar, peel off the parchment, and roll the cake up with the towel. Cool completely, about 30 minutes.
7. Whip the cream. Beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form.
8. Make the filling. Set aside about 2/3 cup of the whipped cream for the topping and fold the cherry pie filling into the rest.
9. Fill and roll. Unroll the cooled cake, spread the cherry cream evenly to within 1 inch of the edges, and roll it up again without the towel.
10. Top and serve. Place the roll seam side down on a platter, spread the reserved cream on top, and finish with chocolate shavings and fresh cherries.
How to Serve Black Forest Cake Roll
Chill the roll for 30 minutes if you can, then slice it with a serrated knife, wiping the blade between cuts. Serve each slice with a few extra cherries. It sits nicely beside dark chocolate mousse and silky chocolate ganache on a dessert table, or next to homemade strawberry cake and vanilla bean creme brulee for a mixed platter. A hot cup of coffee makes a simple match for an afternoon slice.
How to Store and Reheat Black Forest Cake Roll
Cover the roll loosely and refrigerate for up to 3 days, since the whipped cream filling must stay cold. Keep it on a flat plate with plastic wrap draped over the top. Do not freeze the finished roll, because the whipped cream and cherries change texture after thawing. There is no need to reheat; let a slice sit at room temperature for 10 minutes before serving to soften the cake.
Tips and Variations for Black Forest Cake Roll
Do not overbake. A dry sponge cracks when rolled, so pull the cake as soon as the top springs back.
Roll while warm. Rolling the sponge hot is what teaches it the curve. Do not wait for it to cool first.
Use a clean towel. A smooth cotton towel keeps the cake from sticking. Dust it lightly with powdered sugar for easy release.
Cool completely before filling. Warm cake melts the whipped cream, so give it a full 30 minutes.
Chill the bowl. A cold bowl and cold cream whip faster and hold peaks longer.
Drain the cherries. Spoon the pie filling onto a paper towel for a minute so the filling does not leak through the cake.
Fresh cherries work too. Pit and chop fresh cherries and fold them into the cream if you prefer less sweetness.
Keep it cold. Cream filled desserts need refrigeration, so see the University of Minnesota Extension guide to storing leftovers for safe storage practices.
Frequently Asked Questions About Black Forest Cake Roll
How do I keep a black forest cake roll from cracking?
Do not overbake the sponge, roll it while it is still warm, and let it cool completely in the towel before unrolling.
Can I make a black forest cake roll ahead of time?
Yes. Bake and roll the sponge a day ahead, then fill and decorate the roll on the day you serve it.
How long does a black forest cake roll last?
It keeps for up to 3 days in the refrigerator when covered. Eat it within the first 2 days for the freshest texture.
Can I use fresh cherries instead of pie filling?
Yes. Pit and chop about 1/2 cup of fresh cherries and sweeten them lightly before folding them into the cream.
How thin should the sponge be?
The batter spreads thin in a 9×13 inch pan, and the baked cake should look flexible and springy.
Black Forest Cake Roll with Cherries and Whipped Cream
Equipment
- 9×13-inch baking pan
- Parchment paper
- Electric mixer
- Clean kitchen towel
- Rubber spatula
- Serrated knife
Ingredients
Main Ingredients
- 4 large eggs room temperature
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup milk
- 1 tsp vanilla extract for the cake
- 1 cup heavy cream cold
- ¼ cup powdered sugar plus a little for dusting the towel
- 1 tsp vanilla extract for the cream
- ½ cup cherry pie filling
- ¼ cup chocolate shavings
- 1 cup fresh cherries for garnish
Instructions
Cooking
- Batter. Heat the oven to 350 degrees F, then beat the eggs and sugar for 5 minutes until pale and thick. Fold in the sifted flour, cocoa, baking powder, and salt, then the milk and vanilla.
- Bake. Spread the batter in a lined 9×13 inch pan and bake 12 to 15 minutes, until the top springs back.
- Roll. Turn the warm cake onto a towel, roll it up with the towel, and cool completely.
- Filling. Whip the cream with the powdered sugar and vanilla, then fold the pie filling into about two thirds of it.
- Assemble. Unroll the cake, spread the cherry cream to within 1 inch of the edges, and roll it back up.
- Finish. Spread the reserved cream on top and garnish with chocolate shavings and fresh cherries.
