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.
Pin Share Print Servings: 10 slices
Calories: 380kcal
Cost: $22
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
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
Instructions
- Preheat oven to 375°F. Line a 10x15 jelly roll pan with parchment.
- Beat egg whites to stiff peaks; set aside.
- Beat yolks + sugar until thick and pale; mix in vanilla.
- Sift cocoa, flour, baking powder, and salt; fold into yolk mix gently.
- Fold egg whites in gently until no streaks remain.
- Spread batter thin and even; bake 12–15 minutes until springy.
- Dust a towel heavily with powdered sugar. Flip hot cake onto towel, peel parchment, and roll up (cake + towel).
- Let the rolled cake cool completely, seam-side down.
- Whip 2 cups cream + powdered sugar + vanilla to stiff peaks; fold in cherry pie filling (and chopped cherries if using).
- Unroll cake carefully; spread filling evenly, leaving a 1-inch border.
- Roll back up tightly (without towel) and place seam-side down.
- (Optional) Bloom gelatin in cold water 5 minutes, warm just to melt, then stream into whipping cream while mixing to stabilize.
- Cover the roll with whipped topping and smooth.
- Pipe rosettes, add cherries, chocolate curls, drizzle syrup, and dust cocoa if desired.
- 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.
Nutrition
Serving: 1slice | Calories: 380kcal (19%) | Carbohydrates: 42g (14%) | Protein: 5g (10%) | Fat: 22g (34%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 110mg (37%) | Sodium: 220mg (10%) | Potassium: 160mg (5%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 650IU (13%) | Vitamin C: 2mg (2%) | Calcium: 80mg (8%) | Iron: 2mg (11%)