Black Forest Cake Roll with Cherry Cream Filling Easy

Introduction

The Black Forest Cake Roll is a refined and elegant dessert inspired by the iconic Black Forest cake. Featuring a light chocolate sponge rolled around a creamy cherry filling and finished with a smooth chocolate ganache, this dessert delivers all the classic flavors in a beautifully modern presentation. Each slice reveals a striking spiral of chocolate and cream, making it perfect for celebrations, holidays or special dinners.

Unlike traditional layered cakes, a cake roll offers a lighter texture and faster preparation while still providing a luxurious eating experience. The chocolate sponge is airy yet rich, the cream cheese filling is soft and gently sweet, and the cherries add a fruity contrast that balances the dessert perfectly. The ganache topping adds depth and elegance without overwhelming the roll.

This recipe is approachable even for home bakers who may feel intimidated by rolled cakes. With proper technique and timing, you can achieve a smooth roll without cracks and a filling that holds beautifully. The result is a dessert that looks professional, tastes indulgent and never fails to impress.

History and Inspiration Behind Black Forest Desserts

Black Forest cake, known in Germany as Schwarzwälder Kirschtorte, originates from the Black Forest region. Traditionally, it consists of chocolate sponge layers, whipped cream, cherries and kirsch, a cherry brandy. Over time, the cake became popular worldwide, inspiring countless variations adapted to different tastes and baking styles.

The cake roll version is a contemporary interpretation that preserves the essence of the original while simplifying assembly and presentation. Instead of layered sponge and cream, the roll format allows the flavors to blend seamlessly in every bite. Cherries remain central to the recipe, offering brightness and fruitiness that complement the cocoa-rich sponge.

Using cream cheese blended with whipped topping creates a stable yet light filling that slices cleanly and holds its shape. The chocolate ganache topping reflects modern pastry trends, offering a glossy finish and rich mouthfeel. Together, these elements transform a classic dessert into a versatile, modern favorite.

Ingredients

For the chocolate cake

4 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar or cocoa powder for dusting

For the cream cheese cherry filling

½ cup tub-style cream cheese, softened
1 cup frozen whipped dessert topping, thawed
⅔ cup chopped maraschino or pitted fresh cherries, well drained
2 teaspoons powdered sugar (optional)

For the chocolate topping

4 oz semi-sweet or dark chocolate, chopped
½ cup heavy cream
Optional 1 tablespoon sugar-free hot fudge topping, warmed

For garnish

Whole cherries

Preparation

Step 1: Prepare the oven and pan

Preheat the oven to 375°F (190°C). Grease a 15 × 10 × 1-inch jelly-roll pan and line the bottom with parchment paper. Lightly grease the parchment paper as well to ensure easy release.

Prepare a clean kitchen towel by dusting it generously with powdered sugar or cocoa powder. This step prevents sticking and helps maintain a smooth cake surface during rolling.

Step 2: Mix the dry ingredients

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside. Properly mixing dry ingredients ensures even distribution and a uniform sponge texture.

Step 3: Prepare the cake batter

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about five minutes. The mixture should become thick, pale and glossy. This step is essential, as it creates the structure of the sponge without relying on excess fat.

Add the vanilla extract, then gently fold in the dry ingredients using a spatula. Mix only until combined to preserve the airiness of the batter.

Step 4: Bake the cake

Spread the batter evenly into the prepared pan, smoothing it gently into the corners. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched in the center.

Avoid overbaking, as a dry sponge is more prone to cracking when rolled.

Step 5: Roll the cake while warm

Immediately loosen the edges of the cake and invert it onto the prepared towel. Carefully peel off the parchment paper.

Starting from a short end, roll the cake and towel together into a spiral. Rolling while warm allows the cake to set its shape and reduces the risk of cracks. Place the rolled cake on a wire rack and allow it to cool completely.

Step 6: Prepare the cherry cream filling

In a small bowl, beat the softened cream cheese until smooth and creamy. Gently fold in the thawed whipped topping until fully incorporated.

Add the chopped cherries and optional powdered sugar. Fold gently to avoid deflating the mixture. The filling should be light, creamy and evenly studded with fruit.

Step 7: Assemble the cake roll

Carefully unroll the cooled cake. Spread the cherry cream filling evenly over the surface, leaving about one inch around the edges to prevent overflow.

Roll the cake back up gently into a spiral, this time without the towel. Transfer the roll to a serving platter with the seam side down.

Step 8: Prepare the chocolate ganache

Heat the heavy cream in a small saucepan until just beginning to simmer. Pour the hot cream over the chopped chocolate and let it stand for five minutes.

Stir until smooth and glossy. Allow the ganache to cool slightly so it thickens to a pourable consistency. If using hot fudge topping, stir it in at this stage for extra shine.

Step 9: Finish and chill

Drizzle the ganache over the cake roll, allowing it to flow naturally down the sides. Garnish with whole cherries for a classic Black Forest look.

Cover the cake loosely and refrigerate for one to two hours before slicing. Chilling helps the filling set and improves slice definition.

Nutritional Information (Estimated per Serving)

Approximate values per slice:

Calories: 340–400 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 36 g
Sugars: Moderate
Fiber: Low

This dessert is rich and indulgent, making it best suited for special occasions and celebrations.

Frequently Asked Questions

How do I prevent the cake from cracking?

Roll the cake while it is still warm and avoid overbaking. A soft, flexible sponge is essential for a smooth roll.

Can I use fresh cherries instead of maraschino cherries?

Yes. Fresh pitted cherries work well, but they should be finely chopped and thoroughly drained to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely. The cake roll can be prepared up to 24 hours in advance and stored in the refrigerator. The flavors improve as it rests.

Can I freeze the cake roll?

Yes. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.

What can I substitute for whipped topping?

You can use freshly whipped cream stabilized with a small amount of powdered sugar or gelatin for structure.

Is kirsch necessary?

Kirsch is traditional but optional. This recipe omits alcohol, making it family-friendly while preserving classic flavor.

Conclusion

The Black Forest Cake Roll is a sophisticated yet approachable dessert that captures the essence of a beloved classic in a modern form. With its airy chocolate sponge, creamy cherry filling and luxurious ganache topping, it delivers balance, elegance and indulgence in every slice.

Perfect for holidays, birthdays or special dinners, this cake roll proves that impressive desserts do not need to be complicated. With careful technique and quality ingredients, you can create a visually stunning and deeply satisfying dessert that will delight every guest.

Black Forest cake roll with chocolate sponge, cherry cream cheese filling and glossy chocolate ganache, topped with whole cherries.

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