Introduction
If you love desserts that are creamy, chocolatey, and downright irresistible, you’re going to fall head over heels for this BLACK FOREST CREAM ROLL CAKE! Imagine a soft, spongy chocolate cake wrapped around layers of fluffy whipped cream and juicy cherries—each bite is pure bliss. Whether you’re baking for a birthday, a celebration, or just a cozy weekend treat, this dessert will absolutely steal the show.
Fun fact: the Black Forest cake (“Schwarzwälder Kirschtorte” in German) has been delighting dessert lovers since the early 20th century. Its flavor profile is so iconic that bakers around the world have reinvented it into cupcakes, cheesecakes, and yes, today’s star—the heavenly BLACK FOREST CREAM ROLL CAKE!
What makes this version so special? It’s faster, easier, and lighter than a traditional layered cake, but just as impressive and indulgent. Plus, it’s surprisingly simple to put together, making it perfect even if you’re new to baking.
If you’ve already fallen for our popular [Chocolate Swiss Roll Cake] recipe (a reader favorite!), get ready to meet its more decadent cousin. Let’s dive in and make a dessert that will have everyone begging for seconds!
What is BLACK FOREST CREAM ROLL CAKE?
Ever wondered what’s behind the fancy name BLACK FOREST CREAM ROLL CAKE? It sounds fancy, but it’s really a playful spin on the traditional Black Forest cake—just rolled up instead of stacked! Why all the drama in the name? Maybe because a swirl of chocolate, cream, and cherries is simply too good for a boring title.
Plus, there’s an old saying: the way to a man’s heart is through his stomach—and this cake proves it ten times over! Picture this: you slice into the roll and the creamy filling and cherries peek out like a delicious little surprise. Ready to bake a dessert that’s as fun to say as it is to eat? Let’s get rolling (pun absolutely intended)!
Why You’ll Love This BLACK FOREST CREAM ROLL CAKE
1. Dreamy Texture and Taste
The soft, fluffy chocolate sponge cake wrapped around airy whipped cream and tart cherries is a match made in dessert heaven. Every bite melts in your mouth with the perfect balance of rich and refreshing flavors.
2. Big Savings Over Bakery Cakes
Skip the overpriced bakery versions! Making your own BLACK FOREST CREAM ROLL CAKE at home is budget-friendly without sacrificing a bit of flavor or beauty. Plus, you control the quality of the ingredients—hello, pure whipped cream and real cherries!
3. Eye-Catching Presentation
That beautiful swirl of chocolate, cream, and cherry is so photogenic. Perfect for impressing guests at birthdays, baby showers, or just a Friday night treat-yourself moment.
If you loved the creamy goodness of our [Chocolate Mousse Cake], this will become your next must-make recipe. So grab your mixing bowl and let’s make magic happen!
How to Make BLACK FOREST CREAM ROLL CAKE
Quick Overview
This BLACK FOREST CREAM ROLL CAKE comes together in about 30 minutes of active prep time plus chilling. It’s wonderfully simple, with no fancy equipment needed—just a sheet pan, a mixer, and a little bit of love. The result? A light, chocolatey roll bursting with cream and cherries. Pure happiness!
Key Ingredients for BLACK FOREST CREAM ROLL CAKE
- For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling (or fresh sweet cherries, pitted and chopped)
- For Garnish:
- Chocolate shavings
- Fresh cherries
- Powdered sugar for dusting
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.
- Make the Sponge Cake:
- Beat eggs and sugar in a large bowl until thick and pale, about 5 minutes.
- Add vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold into the batter.
- Bake the Cake:
- Spread batter evenly into the prepared pan.
- Bake for 10–12 minutes or until the cake springs back when touched lightly.
- Roll the Cake:
- While the cake is still warm, carefully lift it with the parchment and roll it up from the short side. Let it cool completely rolled.
- Prepare the Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake:
- Gently unroll the cooled cake.
- Spread whipped cream evenly, leaving a 1/2-inch border.
- Spoon cherries over the whipped cream.
- Re-roll carefully, peeling off the parchment as you go.
- Decorate:
- Dust with powdered sugar, sprinkle chocolate shavings, and garnish with fresh cherries.
- Chill and Serve:
- Refrigerate for at least 1 hour before slicing.
What to Serve BLACK FOREST CREAM ROLL CAKE With
- Fresh Brewed Coffee: The rich roast pairs beautifully with the light cream.
- Espresso or Cappuccino: Balance the sweetness with a bold coffee.
- Sparkling Water or Lemonade: A refreshing drink to cleanse the palate.
- Vanilla Ice Cream: Because who says no to extra indulgence?
Looking for something even more decadent? Try serving it with a drizzle of homemade chocolate sauce!
Top Tips for Perfecting BLACK FOREST CREAM ROLL CAKE
- Don’t Overbake: A dry cake will crack when rolling. Bake just until it springs back.
- Roll While Warm: Roll it up immediately out of the oven to set the shape.
- Use Real Whipped Cream: Store-bought tubs just aren’t the same!
- Chill Before Slicing: A cold cake holds its shape and slices beautifully.
- Decorate Just Before Serving: Keep it fresh and avoid soggy toppings.
Need more pro dessert tricks? Check out our [Perfect Swiss Roll Techniques] post for more detailed tips!
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge. It’s best enjoyed within 2–3 days.
- Freezing: Freeze the un-decorated roll wrapped tightly in plastic wrap and aluminum foil. It keeps for up to 2 months.
- Thawing: Thaw overnight in the refrigerator. Decorate fresh before serving.
- Reheating: Not needed! Serve chilled straight from the fridge for the best texture and flavor.
BLACK FOREST CREAM ROLL CAKE: 5 Best Tips to Make It Perfect
Ingredients
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
For the Cherry Cream Filling:
1½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling (or chopped fresh cherries, sweetened)
For Topping (Optional):
Extra whipped cream
Whole or halved cherries
Chocolate curls or shavings
Instructions
1. Preheat oven to 350°F (175°C).
Grease and line a 10×15″ jelly roll pan with parchment.
2. Make the Sponge Cake:
In a bowl, sift together flour, cocoa, baking powder, and salt.
In another bowl, beat eggs and sugar until thick and pale (about 5 mins). Stir in vanilla and milk.
Fold dry ingredients into egg mixture gently. Pour into pan and spread evenly.
Bake for 10–12 minutes.
3. Roll While Warm:
Turn cake out onto a clean towel dusted with powdered sugar. Remove parchment.
Roll cake up with the towel (short end to short end). Let cool completely.
4. Make the Cherry Cream Filling:
Whip cream with powdered sugar and vanilla until stiff peaks form. Gently fold in cherry filling.
5. Assemble:
Unroll cooled cake, spread with cherry whipped cream, and roll back up (without the towel).
Wrap in plastic and chill at least 1 hour.
6. Finish and Decorate:
Dust with powdered sugar or frost with whipped cream. Add cherries and chocolate shavings on top.