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Elegant Black Forest Cake Roll with Creamy Cherry Filling

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A sophisticated rolled version of the classic Black Forest cake featuring chocolate sponge, whipped cream, and a tart cherry filling — all spiraled into an elegant, sliceable dessert.

Ingredients

Scale

For the sponge cake:

  • 4 large eggs (room temp)

  • ¾ cup granulated sugar

  • ½ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 2 tbsp melted unsalted butter

For the cherry filling:

  • 1½ cups sour cherries (jarred or canned), drained

  • 2 tbsp granulated sugar

  • 1 tbsp cornstarch

  • 2 tbsp cherry juice or kirsch

For the whipped cream:

  • 1½ cups heavy whipping cream

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

For garnish:

  • Chocolate curls

  • Extra cherries

  • Powdered sugar

Instructions

  • Preheat oven to 350°F. Line and grease a 10×15-inch jelly roll pan.

  • Beat eggs and sugar for 5–7 minutes until thick and pale.

  • Sift flour, cocoa, and salt. Fold into egg mixture gently. Add vanilla and melted butter.

  • Spread into pan and bake for 10–12 minutes.

  • Invert warm cake onto sugared towel and roll up. Cool completely.

  • Cook cherries with sugar and juice. Add cornstarch slurry and simmer until thick. Cool.

  • Whip cream with sugar and vanilla to medium peaks.

  • Unroll cake. Spread with cream and cherry filling. Roll up gently.

  • Frost or dust with powdered sugar. Garnish with chocolate curls and cherries.

  • Chill 2 hours before slicing.

Notes

  • Roll while warm to prevent cracks.

  • Make a day ahead for easy serving.

  • Store in fridge for up to 3 days.

Find it online: https://thefoodaunt.com/elegant-black-forest-cake-roll-with-creamy-cherry-filling/