Black Forest Cake Roll

This Black Forest Cake Roll is pure holiday magic on a plate. The moment you slice into that perfect swirl of dark chocolate sponge, bright cherry filling, and fluffy whipped cream, it feels like a celebration. It’s a dessert that looks incredibly impressive, but I promise you, it’s one of the most rewarding and straightforward cakes you’ll make this season.

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Growing up, my mom was the queen of big, simmering pots of soup, but when the holidays rolled around, she’d break out the baking pans. Her version wasn’t quite a roll, but it had all those classic Black Forest flavors. I remember the smell of chocolate and cherries filling our warm kitchen, and that’s a feeling I’ve tried to capture in this recipe.

This dessert is all about bringing that show-stopping elegance to your table without spending all day in the kitchen. It’s comforting, rich, and feels so special. My biggest tip? Don’t be intimidated by the roll! Rolling the cake while it’s still warm is the key, and it’s easier than you think.

What You Need to Make This Recipe

The magic of this Black Forest Cake Roll comes from a few key ingredients: rich unsweetened cocoa powder, tart sour cherries, and that lovely hint of Kirsch that makes it authentic. The full list and measurements are in the recipe card below!

How to Make Black Forest Cake Roll

Creating this beautiful dessert involves three main stages. First, you’ll bake the light and airy chocolate sponge cake. While it cools just slightly, you’ll simmer the tart cherry filling until it’s perfectly thickened. Finally, you’ll whip up a stable, fluffy cream, assemble your gorgeous Black Forest Cake Roll, and let it chill before serving.

Decadent Black Forest Cake Roll

A light, airy chocolate sponge cake is rolled around a luscious kirsch-infused whipped cream and cherry filling, creating a stunning and delicious Black Forest Cake Roll. This festive dessert is the perfect centerpiece for any holiday gathering.

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: European, German

Calories: 448

Ingredients Equipment Method Notes

Ingredients

  

For the Chocolate Sponge Cake

• 4 large eggs separated, at room temperature
• 3/4 cup granulated sugar divided
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder Dutch-processed recommended
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 tbsp hot coffee or hot water
• 1/4 cup powdered sugar for dusting the towel

For the Cherry Filling

• 1 can (15 oz) pitted sour cherries in water or light syrup drained, reserving 1/4 cup of the liquid
• 1/4 cup granulated sugar
• 2 tbsp Kirsch (cherry brandy) or use reserved cherry liquid for non-alcoholic version
• 1 tbsp cornstarch

For the Whipped Cream Filling & Garnish

• 2 cups heavy whipping cream very cold
• 1/2 cup powdered sugar sifted
• 1 tsp vanilla extract
• 1 tbsp Kirsch (cherry brandy) optional
• 1/2 cup chocolate shavings or curls for garnish
• 10 fresh or maraschino cherries with stems, for garnish

Equipment

• 10x15-inch Jelly Roll Pan
• Parchment Paper
• Stand mixer or electric hand mixer
• Mixing Bowls
• Sifter or Fine-Mesh Sieve
• Small Saucepan
• Clean Kitchen Towel (not terry cloth)

Method

 

Prepare the Chocolate Sponge Cake

• Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line it with parchment paper, and then grease and flour the parchment paper. This ensures the cake will not stick.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a large bowl using an electric mixer, beat the 4 egg yolks with 1/2 cup of the granulated sugar on high speed until thick, pale, and ribbony, about 3-5 minutes. Beat in the vegetable oil, vanilla extract, and hot coffee.
• Gently fold the sifted dry ingredients into the egg yolk mixture until just combined. Do not overmix.
• In a separate, clean bowl, beat the 4 egg whites on medium-high speed until foamy. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff, glossy peaks form.
• Gently fold about one-third of the beaten egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until no white streaks remain.
• Pour the batter into the prepared jelly roll pan and spread it evenly with an offset spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
• While the cake is baking, lay a clean kitchen towel on your work surface and generously dust it with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the warm cake up with the towel inside. Let it cool completely on a wire rack, seam-side down.

Make the Cherry Filling

• In a small saucepan, combine the drained cherries, granulated sugar, and the reserved 1/4 cup of cherry liquid. Bring to a simmer over medium heat.
• In a small bowl, whisk the cornstarch with the 2 tablespoons of Kirsch (or more cherry liquid) to create a slurry. Pour the slurry into the simmering cherries, whisking constantly. Cook for 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.

Assemble the Black Forest Cake Roll

• In a large, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. If using, fold in the 1 tablespoon of Kirsch.
• Gently unroll the cooled cake. Spread about two-thirds of the whipped cream evenly over the surface, leaving a 1-inch border on all sides.
• Spoon the cooled cherry filling over the whipped cream, spreading it out as evenly as possible.
• Carefully re-roll the cake (without the towel this time), starting from the same short end. The roll should be snug but not so tight that the filling squeezes out. Place the cake roll seam-side down on a serving platter.
• Spread the remaining whipped cream over the top and sides of the roll, or use a piping bag to create decorative rosettes on top. Generously sprinkle with chocolate shavings. Garnish with fresh cherries.
• Chill the Black Forest Cake Roll in the refrigerator for at least 1 hour before slicing and serving. This helps the filling set and makes slicing much cleaner.

Notes

Cake Rolling Tip: The key to preventing a cake roll from cracking is to roll it while it's still warm from the oven. The steam trapped in the towel helps keep it moist and pliable.
Make-Ahead: The cake roll can be assembled and refrigerated up to 24 hours in advance. Keep it covered to prevent it from drying out.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Non-Alcoholic Version: To make this cake alcohol-free, simply replace the Kirsch in the cherry filling and whipped cream with an equal amount of the reserved cherry liquid from the can or a splash of cherry extract.

Pro Tips for Making This Black Forest Cake Roll

I’ve made my fair share of cake rolls, and I’ve learned a few things that guarantee a perfect swirl every time. Here are my best tips for making this Black Forest Cake Roll a smashing success.

• Roll It While It’s Hot: The absolute most important step is to turn the cake out onto a powdered-sugar-dusted towel and roll it up immediately while it’s still warm from the oven. This “trains” the cake into a rolled shape and prevents it from cracking later when you add the filling.
• Don’t Overbake the Sponge: Keep a close eye on the cake. It’s ready when it springs back to the touch. An overbaked sponge will be dry and much more prone to cracking, and we want a tender, moist cake for our roll.
• Use Hot Coffee: Using hot coffee (or water) with the cocoa powder is a technique called “blooming.” It helps intensify the chocolate flavor, giving you a much richer and deeper taste in your sponge.
• My Secret Trick: Before I spread the whipped cream, I lightly brush the inside of the cooled chocolate sponge with a little extra Kirsch. It soaks in and adds an incredible depth of flavor that really makes this cake taste like it came from a fancy European bakery.

Fun Variations for Black Forest Cake Roll

While the classic recipe is a dream, it’s always fun to play around in the kitchen! Here are a few simple twists to make this Black Forest Cake Roll your own.

• Alcohol-Free Version: If you’re serving little ones or prefer not to use alcohol, simply omit the Kirsch. You can substitute it with a bit of the syrup from the cherry jar or a splash of vanilla or almond extract in the filling and cream.
• Chocolate Ganache Drizzle: For an extra layer of decadence, drizzle a simple chocolate ganache over the finished and chilled roll. It adds a beautiful finish and another pop of rich chocolate flavor. If you love that extra chocolate touch, you might also enjoy these Brownie Cookie Dough Bombs.
• Try a Different Fruit: While cherry is classic, a raspberry or even a strawberry filling would be absolutely delicious with the chocolate sponge and whipped cream. It’s a great way to adapt the recipe to different seasons or preferences.

What to Serve With Black Forest Cake Roll

Honestly, this Black Forest Cake Roll is a complete showstopper all on its own! It’s so rich and flavorful that it doesn’t need much else.

However, if you want to round out the dessert experience, a simple cup of freshly brewed coffee or a strong espresso is the perfect pairing to cut through the richness. A small scoop of vanilla bean ice cream also complements the chocolate and cherry flavors beautifully. My philosophy is to keep it simple and let the main dish shine.

How to Store Black Forest Cake Roll

Storing this dessert properly is key to enjoying it for a few days.

• In the Fridge: Your finished Black Forest Cake Roll should be stored in the refrigerator because of the fresh whipped cream filling. Keep it in an airtight container to prevent it from drying out. It will stay fresh and delicious for up to 3 days.
• My Tip: I actually think the flavors meld together and get even better on the second day! It’s a great dessert to make a few hours ahead of a party. I don’t recommend freezing the assembled cake, as the whipped cream’s texture can change upon thawing.

Nutritional Benefits

While this is certainly a decadent holiday treat, this Black Forest Cake Roll features dark chocolate and cherries, both of which are known for their antioxidants. It’s a wonderful example of how a special-occasion dessert can still include some beneficial ingredients.

FAQs

Can I make this cake roll ahead of time?

Yes! For the best results, you can bake the sponge cake a day in advance. Keep it rolled in the towel at room temperature. Then, simply prepare the filling and cream and assemble it a few hours before you plan to serve it.

Why did my cake crack when I rolled it?

Cracking usually happens if the cake has cooled too much before the initial roll. Be sure to roll it in the towel as soon as it comes out of the oven. This creates a “memory” in the sponge, ensuring a perfect Black Forest Cake Roll.

Is the Kirsch cherry brandy necessary?

Kirsch provides the traditional, authentic flavor, but it’s not essential for a delicious cake. You can easily omit it or use cherry juice for a wonderful, non-alcoholic version of this Black Forest Cake Roll.

Can I use fresh cherries instead of jarred?

Absolutely! If fresh cherries are in season, you can pit them and cook them down with sugar and a little water to create your own compote-style filling. This will give your Black Forest Cake Roll an extra fresh, vibrant flavor.

Conclusion

This Black Forest Cake Roll truly captures the warm, comforting spirit of holiday baking. It’s a recipe that feels special enough for a Christmas feast but is straightforward enough for a cozy weekend treat. It brings together those nostalgic flavors in a way that’s both elegant and deeply satisfying. I hope you have as much fun making—and eating—this delicious cake as my family does. If you’re looking for other holiday sweets, these Vanilla Pecan Pralines are another one of my favorites.

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