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Heavenly Black Forest Roll Cake Recipe

Dive into the rich, indulgent flavors of this Black Forest Roll Cake! Featuring a fluffy chocolate sponge, whipped cream, and luscious cherry filling, it’s the perfect dessert for any occasion.
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Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Jelly roll pan (10x15 inches)
  • Parchment paper
  • Kitchen towel

Ingredients
  

  • For the Chocolate Sponge Cake:
  • 3/4 cup 90g all-purpose flour
  • 1/4 cup 25g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 3/4 cup 150g granulated sugar
  • 1/4 cup 60ml whole milk
  • 1/4 cup 60ml vegetable oil
  • 1 tsp vanilla extract
  • For the Cherry Filling:
  • 1 1/2 cups 250g fresh or canned cherries, pitted and chopped
  • 1/4 cup 50g granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • For the Whipped Cream Filling:
  • 1 1/2 cups 360ml heavy whipping cream, chilled
  • 1/4 cup 30g powdered sugar
  • 1 tsp vanilla extract
  • For Garnish:
  • Fresh cherries optional
  • Chocolate shavings

Instructions
 

  • Step 1: Prepare the Chocolate Sponge Cake
  • Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
  • In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • In a separate large bowl, beat the eggs and granulated sugar using an electric mixer on high speed until the mixture becomes pale and fluffy (about 3–5 minutes).
  • Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk and oil. Add the vanilla extract and mix just until combined.
  • Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  • Remove from the oven and let the cake cool for 5 minutes. While still warm, carefully roll the cake (with parchment paper) into a log. Let it cool completely.
  • Step 2: Make the Cherry Filling
  • In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft.
  • Remove from heat and let the cherry filling cool completely.
  • Step 3: Whip the Cream
  • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  • Step 4: Assemble the Roll Cake
  • Gently unroll the cooled cake and spread a thin layer of whipped cream over the surface, leaving a 1-inch border around the edges.
  • Spread the cooled cherry filling over the whipped cream.
  • Carefully roll the cake back up, using the parchment paper to guide you. Place the roll seam-side down on a serving plate.
  • Step 5: Garnish and Serve
  • Spread the remaining whipped cream over the roll cake. Garnish with fresh cherries and chocolate shavings.
  • Refrigerate for at least 1 hour before slicing and serving.