Black Forest Roll Cake Delight

This Black Forest roll cake brings together airy chocolate sponge with billows of whipped cream and juicy cherries for a dessert that looks fancy but honestly is much simpler than it seems. It is my go-to for birthdays because it balances classic nostalgia with showstopping presentation.

My family always melts when I serve this. The first time I brought it to a potluck, there was not a crumb left on the plate and I started getting requests for the recipe immediately.

What You’ll Need in Your Kitchen

• Large eggs: for structure and a light texture in the sponge
• Granulated sugar: lends sweetness while helping the cake rise properly
• All-purpose flour: keeps the cake tender do not pack your measuring cup
• Unsweetened cocoa powder: gives the deep chocolate flavor look for Dutch-processed for best color
• Baking powder: lifts the cake for a soft crumb
• Salt: subtly sharpens flavors and contrasts the sweet
• Vanilla extract: smooths out the taste use pure extract whenever you can
• Milk: moistens the batter for flexibility during rolling
• Heavy whipping cream: gets billowy when whipped always chill for best peaks
• Powdered sugar: sweetens and stabilizes whipped cream sift before using for extra smoothness
• Cherry pie filling or fresh cherries: bring bright fruitiness if using fresh season with a little sugar
• Dark chocolate shavings: double up the chocolate something rich is ideal I like high-quality bars for shaving
• Maraschino cherries: finish with color and old-school charm pat dry for clean presentation

How to Make It Like a Pro

Sponge Cake Preparation:

Whisk eggs and sugar until the mixture has tripled in volume and is pale this takes patience and a powerful arm or electric mixer

Fold in Sifted Ingredients:

Sift together flour cocoa baking powder and salt then fold gently into egg mixture to hold onto all that air do this by hand for best results

Add Milk and Vanilla:

Drizzle milk and vanilla extract around the edges and fold just until there are no streaks careful not to overmix

Baking:

Pour the batter onto a parchment-lined sheet and spread to each corner bake until a light touch springs back and a tester comes out clean

Rolling While Warm:

Turn the cake out onto a kitchen towel dusted with cocoa gently roll up with the towel inside not too tight this step is key for a crack-free spiral

Cool Completely:

Set the rolled up cake aside until it fully cools which ensures it keeps its shape when you fill it

Whip the Cream:

Beat chilled heavy cream powdered sugar and vanilla together until stiff peaks form stopping once it holds a peak on its own

Fill and Reroll:

Unroll the cooled cake spread whipped cream evenly then dollop or scatter cherries so each slice gets some re-roll tightly but do not squeeze out the filling

Finish and Decorate:

Coat the outside in a thin whipped cream layer press on dark chocolate shavings then pipe extra cream and top with whole maraschino cherries

Chill and Serve:

Let the whole cake rest in the fridge for at least an hour so everything sets slice with a sharp wet knife for the cleanest rounds

Save

I adore the play of sweet cream with the bite of dark chocolate in every mouthful. Every year for my own birthday my dad and I assemble this together laughing about who gets to lick the whipped cream bowl.

Keep It Fresh and Delicious

Store the roll tightly wrapped in the fridge to avoid drying out. Add cherries on top just before serving if you want a vibrant look. Once sliced let it come to room temperature for a few minutes so the cream tastes even richer.

Genius Ingredient Swaps

You can swap in raspberries for cherries if that is what you have on hand or use a cherry jam for deeper flavor. If you are dairy-free coconut cream whips up beautifully in place of heavy cream and tastes fantastic with chocolate.

Plating Like a Chef

Slice with a long sharp knife cleaning between cuts for bakery-worthy rounds. Arrange slices on a white platter then scatter a little extra chocolate and a few cherries for that wow factor. A dusting of cocoa makes everything look magical.

The Story Behind the Bite

This cake is inspired by the classic Black Forest gateau from Germany which layers chocolate sponge whipped cream and cherries. Rolling it into a log shape makes it more playful and brings a bit of drama to the table. My first experience with it was at a beloved family bakery during childhood celebrations sparking my love for this showpiece dessert.

Recipe FAQs

→ How do I keep the sponge from cracking?

Roll the cake while it's still warm using a towel dusted with cocoa powder. This keeps it flexible and helps prevent cracks.

→ Can I use fresh cherries instead of cherry filling?

Yes, chopped fresh cherries make a delicious alternative. Ensure they're pitted and lightly sweetened if needed.

→ Why is chilling important before serving?

Chilling allows the flavors to meld and helps the cake set, making slicing easier and enhancing taste.

→ Can I make the cake in advance?

Absolutely. Prepare up to a day ahead and refrigerate. Add final toppings before serving for best results.

→ What type of chocolate works best for shavings?

Use a high-quality dark chocolate bar. Use a vegetable peeler to create attractive curls or shavings.