The Black Forest Roll Cake is pure dessert enchantment—a rich, chocolatey sponge rolled up with clouds of vanilla whipped cream and juicy cherries, then finished with a dreamy ganache and decorative flourishes. It takes all the iconic flavors of a classic Black Forest cake and delivers them in an impressive swirl that’s both elegant and utterly irresistible. Whether you’re hosting a celebration, looking to impress friends, or just treating yourself to a baking adventure, this Black Forest Roll Cake makes every moment feel extra special.

Black Forest Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Black Forest Roll Cake a favorite in my kitchen is just how easy it is to source every ingredient, yet each one plays a starring role in balancing deep chocolate flavor, creamy lightness, tart fruitiness, and that signature swirl. Let’s break down what you’ll need and how each component transforms the cake.

Eggs: Four large, room-temperature eggs give your sponge its signature lift and delicate structure—don’t skip the room temp tip, it really helps with volume!
Granulated Sugar: Sweetens the cake and helps aerate the eggs for that pillowy, light texture in every bite.
All-Purpose Flour: Just enough to hold the sponge together without making it heavy—avoid over-mixing for the softest results.
Unsweetened Cocoa Powder: The key to a rich, true chocolate flavor in your roll; use a good-quality cocoa for best results.
Baking Powder: This bit of leavening gives your roll that subtle rise and tenderness we love.
Salt: A dash sharpens the chocolate and balances all that sweetness—never underestimate what a little salt can do!
Vanilla Extract: Infuses warmth and rounds out the flavors—add some to both the cake and the cream.
Milk: Two tablespoons add just enough moisture for a smooth, flexible sponge perfect for rolling.
Cherry Pie Filling or Canned Sour Cherries: The heart of the cake—the cherries add bright acidity and classic flavor contrast; drain them well for best results.
Kirsch (or Cherry Liqueur/Syrup): Optional, but a splash of kirsch brings truly authentic Black Forest flavor—sub with cherry syrup if you prefer alcohol-free.
Heavy Whipping Cream: Whipped until fluffy, this is key for that velvety filling; cold cream whips up the quickest.
Powdered Sugar: Sweetens the whipped cream without grittiness—dust some on your towel, too, to help with rolling!
Dark Chocolate: Chopped for the ganache, high-quality dark chocolate makes for the most luscious, glossy topping.
Extra Garnishes: Save a few cherries and some chocolate for finishing touches that make your creation look bakery-worthy.

How to Make Black Forest Roll Cake

Step 1: Prepare the Chocolate Sponge

Preheat your oven to 180°C (350°F) and line a 10×15 inch jelly roll pan with parchment paper—this simple step is your insurance for easy cake removal later on. Whip the eggs and granulated sugar together on high speed until they’re pale, thick, and can form ribbons—let your mixer run for a full 5 to 7 minutes so you get that beautifully airy sponge. Sift together the flour, cocoa, baking powder, and salt, then gently fold these into your egg mixture, taking care not to deflate all that air. Add milk and vanilla extract, and fold until just combined. Pour into your prepared pan, spread evenly, and bake for 10 to 12 minutes, just until it bounces back when touched; overbaking dries out the sponge and makes rolling tricky! Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and while it’s still warm, roll it up gently, towel and all. This keeps it from cracking and helps the sponge “remember” its shape. Let it cool completely while you prepare the filling.

Step 2: Whip Up the Cream

In a cold mixing bowl—metal works best—combine your heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat it all together until you see firm peaks (the cream should hold its shape bravely). Don’t overbeat or you’ll head toward butter territory! Chill your whipped cream in the fridge until you’re ready to assemble—the colder, the better for smooth spreading.

Step 3: Fill and Roll Your Cake

Gently unroll your cooled cake. (The towel did all the heavy lifting here to keep it from sticking or tearing!) Spread a generous but even layer of whipped cream all over the surface, leaving a slight border. Next, scatter your cherry pie filling or drained cherries over the cream. If you’re feeling traditional, drizzle a tablespoon of kirsch or cherry syrup over the cherries for a punch of flavor. Now comes the fun: Carefully roll the cake back up—use the towel for guidance if needed, but don’t roll it inside this time. Lift the finished roll onto a sheet of plastic wrap, wrap it up snugly, and refrigerate for 1 to 2 hours so everything sets and the flavors meld beautifully.

Step 4: Make Chocolate Ganache (Optional but Recommended!)

While your Black Forest Roll Cake chills, it’s time for a glossy chocolate ganache. Gently heat heavy cream until it’s just simmering, then pour it over your chopped dark chocolate pieces. Give it a minute to sit—no stirring just yet!—then whisk together until smooth and luscious. Let the ganache cool to a pourable consistency; you don’t want it too hot or it’ll melt your whipped cream when you decorate.

Step 5: Decorate Like a Pro

Unwrap your chilled cake and place it on a serving tray. Pour the ganache over the top, letting it ooze down the sides in tempting rivulets. Pipe or dollop any extra whipped cream along the top for that signature Black Forest finish. Don’t forget those final details: extra cherries, a dusting of shaved chocolate, or even a sprinkle of cocoa powder add visual flair and extra indulgence to your Black Forest Roll Cake.

How to Serve Black Forest Roll Cake

Garnishes

A Black Forest Roll Cake absolutely shines with some finishing touches. Heap on those glossy cherries—either from the pie filling or jarred for a punchy burst of red—pipe extra whipped cream into rosettes or swirls, and scatter elegant chocolate curls over the top for that showstopping bakery look. A quick dusting of powdered sugar or a drizzle of cherry syrup gives everything sparkle and flavor.

Side Dishes

This cake is elegantly rich all on its own, but if you want to round out dessert, serve thin slices with a light vanilla bean ice cream or tangy Greek yogurt to play off the chocolate and cherries. A cup of freshly brewed coffee or a glass of ruby port beautifully echoes the indulgence of the roll, making for a truly memorable treat.

Creative Ways to Present

For a celebratory spin, slice the Black Forest Roll Cake and stagger pieces on a long platter, each topped with a cherry and chocolate shard. Or cut into mini swirls and stack them in a pyramid for a bite-sized dessert buffet. Individual slices look gorgeous served on plates with a smear of extra whipped cream and a hint of cherry sauce artistically drizzled on the side.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Black Forest Roll Cake (and that’s a big if!), wrap slices tightly in plastic wrap or place the whole log in an airtight container. Store it in the fridge, where it will stay delicious and moist for up to 2-3 days. The cream and cherries might even get cozier and more flavorful as they mingle!

Freezing

Yes, you can freeze this roll cake! Wrap the whole Black Forest Roll Cake tightly in plastic wrap and then a layer of foil. For best results, freeze without the ganache and whipped cream decorations, then add those fresh when you’re ready to serve. Simply thaw overnight in the refrigerator before slicing and decorating.

Reheating

This cake is meant to be enjoyed chilled, so there’s no need to reheat. If you prefer room temperature, let it sit out of the fridge for about 15-20 minutes before serving. This takes the chill off without melting the whipped cream or ganache.

FAQs

Can I make this Black Forest Roll Cake a day ahead?

Absolutely! In fact, I often find that the cake tastes even better after a few hours (or overnight) in the fridge, as the flavors meld and the sponge becomes delightfully moist from the cream and cherries. Just decorate right before serving for the freshest presentation.

What if my roll cake cracks when I roll it?

Don’t worry! Minor cracks can easily be disguised with whipped cream, ganache, or extra cherries on top. Rolling the cake while it’s warm is key to preventing cracks, so don’t skip that step.

Can I use fresh cherries instead of pie filling?

Of course! When cherries are in season, pitting and halving fresh cherries makes for a wonderfully vibrant, naturally tart filling. You might want to simmer them briefly with a bit of sugar and kirsch (or cherry juice) for extra juiciness.

Is kirsch necessary for a Black Forest Roll Cake?

Traditional, yes, but not required if you’re avoiding alcohol. Kirsch gives classic depth, but you can achieve fabulous results with cherry syrup or just rely on the fruit for that signature flavor.

Can the Black Forest Roll Cake be made gluten-free?

Definitely! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free—just check your cocoa and baking powder to be sure.

Final Thoughts

If you’re searching for a crowd-pleasing dessert that looks stunning and tastes like chocolate-cherry heaven, you absolutely have to try this Black Forest Roll Cake. Each swirl is a joyful bite, bursting with flavor and gorgeous enough for any special occasion. Gather your ingredients, invite someone special into the kitchen, and let the rolling—and tasting—begin!