Black Forest Cream Roll Cake

Oh my goodness, if you haven’t tried making a Black Forest Cream Roll Cake yet, you’re in for such a treat! Picture this: a feather-light chocolate sponge cake wrapped around clouds of cherry-kissed whipped cream, all topped with delicate chocolate curls and plump red cherries. It’s like Christmas morning and summer picnics had a delicious baby.

I’ll never forget the first time I made this for my husband’s birthday – I was so nervous about rolling the cake without cracks, but when I saw his face light up after that first bite? Magic. Now it’s our go-to celebration dessert, and I’ve learned all the little tricks to make it foolproof.

What I love most is how this Black Forest Cream Roll Cake feels fancy but comes together with simple ingredients. That perfect balance of rich chocolate and bright cherries makes people think you slaved for hours, when really – shhh – it’s one of the easier showstoppers in my recipe box!

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Why You’ll Love This Black Forest Cream Roll Cake

This cake is pure magic, and here’s why it’ll become your new favorite:

• It’s secretly simple: Don’t let the fancy look fool you! The sponge comes together in one bowl, and the filling is just whipped cream and cherries. No complicated techniques, I promise.
• That chocolate-cherry combo: The rich cocoa sponge with tart cherries is a match made in dessert heaven. Every bite is like your favorite Black Forest cake… but lighter and prettier rolled up!
• Showstopper status: Slice into those beautiful swirls and watch everyone’s eyes light up. It looks like you bought it from a fancy bakery!
• Make-ahead friendly: The rolled cake actually gets better after chilling, meaning less stress when company’s coming.

Trust me, once you try this, you’ll be making excuses to bake it again and again!

Ingredients for Black Forest Cream Roll Cake

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these basic items come together just right.

For the chocolate sponge cake:

• 4 large eggs (room temperature – this matters!)
• ½ cup granulated sugar (I sometimes use superfine if I have it)
• 1 cup all-purpose flour (spooned and leveled, don’t pack it)
• ¼ cup cocoa powder (Dutch-processed gives the richest flavor)
• 1 teaspoon baking powder (make sure it’s fresh!)
• ¼ cup whole milk (2% works in a pinch)
• 1 teaspoon vanilla extract (the real stuff, please)

For that dreamy cherry cream filling:

• 1 cup heavy whipping cream (cold straight from the fridge)
• ¼ cup powdered sugar (sifted to avoid lumps)
• 1 teaspoon vanilla extract
• ½ cup cherry pie filling OR fresh pitted cherries chopped small

For decorating:

• ½ cup whipped cream (extra for piping if you’re feeling fancy)
• ¼ cup chocolate shavings (I use a vegetable peeler on a chocolate bar)
• Fresh cherries with stems (the prettier the better!)

Ingredient Notes and Substitutions

Let me tell you about the wiggle room in this Black Forest Cream Roll Cake Recipe, because sometimes you gotta work with what you’ve got!

• Cocoa powder: Dutch-processed gives that deep chocolate flavor I love, but regular cocoa works too. Just don’t use drinking chocolate mix – too sweet!
• Cherries: Here’s my take, cherry pie filling is convenient (and nostalgic!), but fresh pitted cherries give brighter flavor. If using frozen, thaw and pat very dry first.
• Cream: Heavy whipping cream is non-negotiable for stability. That said, in a pinch, I’ve used full-fat coconut cream for a dairy-free version (just add a teaspoon of cornstarch while whipping).
• Eggs: Room temp eggs whip up better – just set them in warm water for 5 minutes if you forgot to take them out earlier!

Equipment Needed for Black Forest Cream Roll Cake

You don’t need fancy gadgets for this beauty – just these basics from your kitchen:

• 9×13-inch baking pan (this size gives the perfect thickness for rolling)
• Parchment paper (lifesaver for easy removal!)
• Mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Clean kitchen towel (for that all-important rolling step)
• Electric mixer (hand or stand – though I’ve whisked by hand in a pinch)

That’s it! See? Told you it was simple.

How to Make Black Forest Cream Roll Cake

Okay, let’s make some magic happen! I’ll walk you through each step – it’s easier than you think, especially once you know my little tricks.

Making the Chocolate Sponge

First, preheat your oven to 350°F (175°C). Trust me, you want that oven nice and hot before the cake goes in. While it’s heating, line your 9×13-inch pan with parchment paper – leave some overhang on the sides so you can lift the cake out easily later.

Now, the fun part! In your largest bowl, whisk those room-temperature eggs and granulated sugar like your life depends on it. You want them pale, thick, and ribbony – about 3-4 minutes with an electric mixer. This is what gives our sponge that gorgeous airy texture.

Sift together the flour, cocoa powder, and baking powder right over the egg mixture. (Yes, sifting matters – it prevents lumps!) Gently fold everything together with a spatula until just combined – no overmixing! Then stir in the milk and vanilla. The batter should flow like silk.

Pour it into your prepared pan, smoothing the top. Bake for 12-15 minutes – the cake is done when it springs back when lightly touched. Don’t wait for it to get dark brown or it’ll be too dry for rolling!

The All-Important Rolling Step

Here’s my secret: roll it while warm! As soon as the cake comes out, dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel, peel off the parchment, and immediately roll it up (towel and all) from the short end. Let it cool completely like this – this “trains” the cake to roll without cracking later.

Whipping Up the Filling

While the cake cools, make your filling. Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in your cherries – if using fresh, pat them dry first so they don’t make the cream watery.

Assembly Time!

Unroll your cooled cake (don’t panic if there’s a slight crack – the filling will hide it!). Spread the cherry cream evenly, leaving a small border. Roll it back up (without the towel this time!), then transfer to your serving plate seam-side down. Chill for at least an hour before decorating with whipped cream, chocolate shavings, and fresh cherries. Slice and watch everyone swoon!

Tips for the Perfect Black Forest Cream Roll Cake

After making this cake more times than I can count, here are my can’t-live-without tips:

• Roll it warm! That first roll with the towel sets the cake’s “memory” so it won’t crack later. Don’t skip this step!
• Powdered sugar is your friend – Dust that towel generously so your cake doesn’t stick when unrolling.
• Fresh cherries = brighter flavor – While pie filling works, fresh cherries give that lovely tartness. Just pat them dry before folding into the cream.
• Chill before slicing – Letting it firm up in the fridge for an hour makes clean cuts possible.

Follow these, and you’ll have bakery-worthy results every time!

Serving and Storing Black Forest Cream Roll Cake

Here’s the best part – showing off your beautiful creation! I always serve this cake chilled – it slices cleaner and the flavors really pop when cool. Right before serving, I add those final touches: a dusting of cocoa powder, fresh whipped cream rosettes if I’m feeling fancy, and of course, those gorgeous fresh cherries with stems. The chocolate shavings? Go nuts – I like to pile them high for dramatic effect!

For storage, just cover it loosely with plastic wrap or pop it in an airtight container. It keeps beautifully in the fridge for 2-3 days (if it lasts that long!). Pro tip: If you need to make it further ahead, you can prepare the unfilled rolled sponge up to a day in advance – just wrap it well in the towel and plastic wrap, then fill it the day of serving.

Nutritional Information for Black Forest Cream Roll Cake

Just a quick note about nutrition, these numbers are rough estimates since ingredients can vary so much! A slice of this heavenly cake gives you a balance of that rich chocolate, creamy filling, and fruity cherries. Naturally, it’s a special occasion treat (but oh so worth every delicious bite!).

Remember, the exact calories and nutrients depend on your specific ingredients – like whether you use pie filling or fresh cherries, the cocoa percentage in your chocolate shavings, or how generous you are with the whipped cream topping. Enjoy in moderation and savor every forkful!

FAQs About Black Forest Cream Roll Cake

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Share Your Black Forest Cream Roll Cake Experience

I’d love to hear how your Black Forest Cream Roll Cake turned out! Did you make it for a special occasion? Any fun twists you added? Drop a comment below or tag me on Instagram with your photos – let’s celebrate your baking wins together!

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