Black Forest Cake Roll

This black forest cake roll gives an amazing twist on classic German desserts, turning your beloved flavours of chocolate, cherry and whipped cream into a light, elegant cake roll.

The dessert that stops this show begins with a soft, airy chocolate sponge cake that rolls gently to create a beautiful spiral. Inside, layers are made of fluffy cream cheese and whipped cream fillings and rich cherry fillings made from sweet tart cherries simmered in a rich sauce. Each slice reveals an iconic contrast of deep cocoa, bright ruby fruit and cloud-like cream.

The rolls are topped with extra whipped cream and whole sour cherries, adding a classic finish to suit any occasion. Unlike traditional multi-layer black forest cakes, the cake rolls are lighter, faster to prepare, easier to slice and serve, making them perfect for special occasions and holiday tables.

Original Black Forest Cakes often contain Kirsch (Cherry Liqueur), but this roll can be made with or without depending on your preference. The result is a decadent yet balanced dessert that offers all the nostalgic flavors of the classic in a more modern and elegant way.

How to make a cake roll in the Black Forest

Start by preparing the chocolate sponge cake. Next, prepare the sour cherry sauce. Continue with the cream cheese filling and then assemble the cake roll.

How to prepare a chocolate sponge cake

Preheat the oven to 350°F (180°C). Grease a 12 x 16 inch (30 x 40 cm) baking sheet, line up the parchment for easy release. In a medium bowl, sieve flour, cocoa powder, baking powder and salt to whisk. Set this dried mixture aside.

In a large bowl, beat the eggs, sugar and vanilla and use an electric mixer until the mixture is pale, foamy and lemony. Add oil and mix until fully combined. Gradually fold the flour mixture and take care not to shrink the dough.

Pour the batter into the prepared bread and bake for 8-10 minutes, or until the toothpick inserted in the center is clean. While the cake is still warm, sprinkle with powdered sugar and sting. Invert the cake onto a clean kitchen towel, remove the parchment, place the towel inside and raise the cake to help keep its shape. To avoid cracking, let the cake cool completely in this rolled shape.

How to prepare sour cherry sauce

Mix the sour cherries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat and cook for 5-10 minutes, stirring frequently until the mixture becomes thick. Remove from heat and allow to cool completely. For a deeper flavor, once the sauce cools slightly, you can stir in 1-2 tablespoons of Kirsch.

How to make cream cheese stuffing

In a large bowl, mix the cream cheese, powdered sugar and vanilla extract until smooth. Pour in whipped cream and beat until a hard peak forms, giving it a light, creamy filling.

How to assemble a cake roll

Carefully unfold the cooled sponge cake and spread the cream cheese evenly across the surface, leaving a ½ inch (1 cm) boundary. Spoon the cherry sauce over the cream layer and gently spread it out.

This time, roll the cake thoroughly without a towel and refrigerate for at least 2 hours to make it hard.

Finally, hang it out before serving. Top with a chilled roll of whipped cream, sour cherry and mini chocolate flakes for an elegant finish. Slice and chill. enjoy!

Don’t forget to share your photos on Instagram. I love seeing how this goes for you, so give it a try.

Other desserts you’d like to try

This Black Forest mousse cake is a light twist of classics. A layer of chocolate sponge, cherry compote and airy chocolate mousse. Elegant, rich, attractive and smooth.

This classic black forest cake is a timeless favorite with chocolate layers, whipped cream and cherries. Moist, rich, beautiful and nostalgic.

Try this upside down cake from Stovetop Chocolate Cherry whenever you don’t want to turn on the oven. This moist chocolate cake is topped with caramelized cherries and is made entirely on the stove. It’s easy and decadent.

If you love cake roll recipes, check out our collection of 15 cake rolls that are perfect for a variety of occasions.

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Black Forest Cake Roll

This black forest cake roll gives an amazing twist on classic German desserts, turning your beloved flavours of chocolate, cherry and whipped cream into a light, elegant cake roll. Each slice reveals an iconic contrast of deep cocoa, bright ruby fruit and cloud-like cream.

Serving 10 Serving

Preparation time 20 Min Min

Cooking time 8 Min Min

Total time 28 Min Min

material

1x2x3x

Chocolate sponge cake

4 egg1/2 cup (100g) Sugar2 TBSP (28g) vegetable oil1 Small spoons (5G) Vanilla extract1/3 cup + 1tbsp (50g) All-purpose flour1/3 cup (40g) Dark sugar-free cocoa powder1 Small spoons (4G) Baking powder1/2 Small spoons (2g) Salt

Sour cherry sauce

9 Oz (250g) Sour Cherry ,fresh or frozen1/4 cup (50g) Sugar1 Small spoons (15ml) Lemon juice2 TBSP (30g) Kirsch ,option

Cream cheese stuffing

7 Oz (200g) Cream cheese ,room temperature1/3 cup (40g) Powdered sugar1 Small spoons (5G) Vanilla extract1 cup (240g) Whipped cream cooled

Instructions

Prepare a chocolate sponge cake.

Prepare the sour cherry sauce.

Prepare the cream cheese stuffing.

In a large bowl, mix the cream cheese with powdered sugar and vanilla extract.

Add whipped cream and continue mixing until a hard peak forms.

nutrition

Serving: 1 Services out of 10calorie: 301kcalcarbohydrates: 29.2gprotein: 5.7gfat: 19.5gSaturated fat: 10.5gcholesterol: 114mgsodium: 210mgpotassium: 273mgfiber: 1.7gsugar: 20.9gcalcium: 73mgiron: 2mg