Elegant Black Forest Cake Roll

This Elegant Black Forest Cake Roll is my favorite showstopper when I want to impress both chocolate lovers and fruit fans. Whipped cream, cherries, and chocolate ganache come together in a light chocolate sponge for a dessert that always disappears fast at holidays or parties. I was so nervous the first time I tried a cake roll, but the process is simpler than it looks—and so worth it when you slice open that beautiful swirl.

When I first made this for my mom’s birthday, everyone at the table asked for the recipe. Now it is my go-to for celebrations because it never fails to impress and feels so festive.

Ingredients

• large eggs: bring lift and stability make sure yours are very fresh for best rise
• granulated sugar: is what builds the sponge structure opt for fine baking sugar if possible
• vanilla extract: rounds out the chocolate flavor real vanilla makes a difference
• all-purpose flour: just enough to hold the cake together sift before measuring for the lightest texture
• unsweetened cocoa powder: gives chocolate depth use Dutch process for even richer color
• baking powder: creates a tender crumb check freshness so your cake puffs perfectly
• salt: wakes up the flavors choose fine salt so it blends in
• powdered sugar: is for dusting prevents the cake from sticking roll out
• heavy whipping cream: whips into a dreamy filling cold cream whips faster and fluffier
• chopped cherries: bring classic flavor use sweet cherries or quality jarred ones drained well
• kirsch or cherry juice: gives an extra cherry kick use only if you love a boozy note
• dark or semi sweet chocolate for ganache: deepens flavor use a bar not chips for smoothest melt
• butter in ganache: gives shine and richer taste European style butters are my favorite
• whole cherries and chocolate curls for garnish: add freshness and beauty always pick the glossiest cherries you can find

Instructions

Preheat and Prepare the Pan:

Heat your oven to 350 F or 175 C and line a 10 by 15 inch jelly roll pan with parchment paper. Lightly grease the paper so your delicate sponge releases without sticking.

Whip Eggs and Sugar:

In a large clean mixing bowl, beat the eggs and sugar on high until the mixture triples in volume and looks pale and fluffy. This can take several minutes. Add the vanilla and keep mixing until it is fully blended in. The more air you add now, the lighter your cake will be.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting not only removes lumps but ensures a fine and even chocolate cake crumb.

Fold Dry into Wet:

Gently sprinkle the dry ingredients over the egg mixture. Use a spatula to gently fold everything together in wide, lazy strokes so you do not deflate the batter. Stop as soon as you can no longer see flour streaks.

Spread and Bake:

Pour the batter into your prepared pan and use a large offset spatula to smooth the surface. Bake in the preheated oven for about 10 to 12 minutes until the cake springs back when you touch it lightly with your finger.

Roll Cake While Warm:

Immediately turn the hot cake out onto a large clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel away the parchment paper. Starting at the short end, roll up the cake with the towel inside to prevent sticking and cracking. Cool completely in this rolled-up shape.

Make Whipped Filling:

In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be patient and stop as soon as the peaks hold. Gently fold in chopped cherries and kirsch if desired. Chilling your beaters and bowl makes a difference.

Unroll and Fill:

Once the cake is fully cool, gently unroll it. Spread the whipped cream and cherry mixture evenly over the entire surface. Roll the cake back up tightly (without the towel this time) and place it seam side down on a platter.

Make Ganache:

Heat the heavy cream in a small saucepan just until it starts to simmer. Pour it over the chopped chocolate and butter in a heatproof bowl. Let it sit a minute to soften the chocolate, then stir gently until smooth and glossy. Let it cool until it is just pourable but not hot.

Decorate:

Pour or drizzle the ganache over the cake roll and use the back of a spoon to coax it over the sides a bit. Pipe extra whipped cream if desired. Top with whole cherries and decorate with chocolate curls or shavings.

Chill and Serve:

Refrigerate the finished cake roll for at least 30 minutes to set the ganache and filling before slicing thick generous pieces.

Every time I reach for the Dutch process cocoa for this recipe my kitchen smells like a bake shop. My favorite memory is making this cake roll with my niece we laughed so hard when we rolled the sponge and some powdered sugar went everywhere. She still calls it our magic swirl cake.

Storage Tips

Store the finished cake roll in the fridge wrapped loosely in wax paper or plastic wrap. It stays perfectly moist for up to three days. I like to slice just before serving for the neatest swirls. Do not freeze after decorating but you can freeze the unfilled sponge for up to two months. Defrost wrapped at room temperature before filling.

Ingredient Substitutions

If you prefer an alcohol free version use cherry juice instead of kirsch or just skip it all together. You can also use jarred morello cherries in light syrup just drain them well and pat dry. For a deeper chocolate flavor try using half dark cocoa powder. If fresh cherries are out of season frozen unsweetened cherries work with a quick chop while partially frozen.

Serving Suggestions

Serve with extra whipped cream and a cherry on top of each slice for a dramatic finish. I love pairing it with hot coffee or strong tea because the layers of chocolate and cream really pop with a sip in between. For a true German touch offer a splash of kirsch liqueur on the side so guests can spoon just a little over their serving.

Cultural and Historical Notes

The Black Forest cake or Schwarzwälder Kirschtorte comes from the Black Forest region of Germany and is known for layers of chocolate cake whipped cream and cherries traditionally soaked with kirsch. This roll version keeps the spirit of the classic but makes serving simpler no worries about layer cakes collapsing. Its light but rich and fits both casual family events and elegant celebrations.

Seasonal Adaptations

in summer try ripe fresh Bing cherries for the brightest flavor in winter use jarred cherries or frozen since fresh can be expensive swap in raspberry or blackberry for a twist if cherries are not available

Success Stories

One year I brought this to a family holiday and my brother in law ate two huge slices with a giant grin. Another friend tried it for her daughter’s birthday and now it is her requested cake for every milestone. Every time it gets rave reviews even from picky eaters.

Freezer Meal Conversion

After baking the plain chocolate sponge you can roll it up while warm and freeze for future use. When ready to serve defrost completely then fill and decorate as usual. This is a great head start for busy holidays.

This cake roll will wow your guests with simple yet stunning presentation. Enjoy the bursts of chocolate and cherry in every slice.

Common Recipe Questions

→ What kind of cherries work best for the filling?

Fresh, jarred, or canned cherries all work well. Tart cherries bring the most traditional flavor, but any sweet variety or even Amarena can be used for a unique twist.

→ How do I keep the sponge cake from cracking when rolling?

Roll the cake while it's still warm in a powdered sugar-dusted towel. This keeps it flexible as it cools, preventing cracks later when filling.

→ Can I make the dessert ahead of time?

Yes! Assemble and chill for up to 24 hours. Decorate just before serving to maintain the best texture and presentation.

→ Is kirsch necessary in the filling?

Kirsch adds an authentic cherry flavor, but you can substitute cherry juice or simply leave it out for an alcohol-free version.

→ What is the best way to achieve smooth chocolate ganache?

Heat the cream just until simmering, then pour it over chopped chocolate and butter. Let it sit briefly before stirring for a silky finish.

→ Can I freeze the cake roll?

Freeze the undecorated roll tightly wrapped. Thaw in the refrigerator, then add ganache and toppings before serving.