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Elegant Black Forest cake roll topped with whipped cream rosettes, chocolate shavings, and bright cherries, sliced to show a chocolate sponge swirl with cherry-studded cream filling.
Hannah Cooking

Black Forest Cake Roll

Elegant black forest cake roll with a light chocolate sponge, cherry cream filling, and a whipped-cream topping loaded with cherries and chocolate curls. Beautiful, rich, and party-ready—slice for a classic chocolate-cherry swirl.
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Prep Time 35 minutes
Cook Time 15 minutes
Cooling/Chill 1 hour
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, german inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 4 large eggs separated
  • 0.75 cup granulated sugar
  • 0.33 cup cocoa powder unsweetened
  • 0.25 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cup powdered sugar for rolling/dusting (as needed)
Cherry Cream Filling
  • 2 cups heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 21 oz cherry pie filling 1 can
  • 0.5 cup maraschino cherries chopped (optional, for extra cherry flavor)
Stabilized Whipped Topping & Decor
  • 1 cup heavy whipping cream cold (for rosettes/topping)
  • 1 tablespoon powdered sugar for topping (optional)
  • 1 teaspoon unflavored gelatin optional for stabilizing
  • 1 tablespoon water cold (to bloom gelatin)
  • 10 pieces maraschino cherries for garnish
  • 2 oz chocolate curls/shavings for garnish
  • 2 tablespoon chocolate syrup optional drizzle
  • 1 teaspoon cocoa powder optional dusting

Equipment

  • Jelly roll pan (10x15-inch)
  • Clean kitchen towel
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Parchment paper
  • Piping bag + star tip
  • Offset spatula
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 375°F. Line a 10x15 jelly roll pan with parchment.
  2. Beat egg whites to stiff peaks; set aside.
  3. Beat yolks + sugar until thick and pale; mix in vanilla.
  4. Sift cocoa, flour, baking powder, and salt; fold into yolk mix gently.
  5. Fold egg whites in gently until no streaks remain.
  6. Spread batter thin and even; bake 12–15 minutes until springy.
  7. Dust a towel heavily with powdered sugar. Flip hot cake onto towel, peel parchment, and roll up (cake + towel).
  8. Let the rolled cake cool completely, seam-side down.
  9. Whip 2 cups cream + powdered sugar + vanilla to stiff peaks; fold in cherry pie filling (and chopped cherries if using).
  10. Unroll cake carefully; spread filling evenly, leaving a 1-inch border.
  11. Roll back up tightly (without towel) and place seam-side down.
  12. (Optional) Bloom gelatin in cold water 5 minutes, warm just to melt, then stream into whipping cream while mixing to stabilize.
  13. Cover the roll with whipped topping and smooth.
  14. Pipe rosettes, add cherries, chocolate curls, drizzle syrup, and dust cocoa if desired.
  15. Refrigerate at least 1 hour before slicing for cleaner cuts.

Notes

For perfect swirls, be sure the cake is fully cooled before filling, and use a sharp knife wiped clean between slices. Great for holidays, birthdays, or any special occasion.