๐Ÿ’๐Ÿซ Black Forest Swiss Roll Cake

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A stunning chocolate cake roll filled with whipped cream and cherries, topped with cream swirls, chocolate curls, and glossy cherries.

This Black Forest Swiss Roll Cake is a lighter, elegant twist on the classic Black Forest cake. It features a soft chocolate sponge rolled with fluffy whipped cream and juicy cherries, then decorated beautifully with cream, chocolate curls, and cherries on top.

Perfect for holidays, birthdays, special occasions, or whenever you want to surprise guests with a bakery-style dessert.

๐Ÿง Ingredients

For the Chocolate Cake Roll

  • 4 large eggs

  • ยพ cup granulated sugar

  • ยผ cup vegetable oil

  • 1 tsp vanilla extract

  • ยฝ cup all-purpose flour

  • ยผ cup cocoa powder

  • 1 tsp baking powder

  • ยผ tsp salt

  • ยผ cup milk

For the Filling

  • 2 cups heavy whipping cream

  • ยฝ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 ยฝ cups cherry pie filling or canned dark cherries (drained well)

For the Topping

  • Whipped cream swirls

  • Whole cherries

  • Chocolate curls or shavings

  • Optional: chocolate syrup drizzle

๐Ÿ‘ฉโ€๐Ÿณ Instructions

1. Make the Chocolate Cake

Preheat oven to 350ยฐF (175ยฐC).
Line a jelly-roll pan with parchment paper and lightly grease.
Beat eggs and sugar for 3โ€“4 minutes, until pale and thick.
Add oil, vanilla, and milk. Mix to combine.
Sift in flour, cocoa powder, baking powder, and salt.
Fold gently until smooth.
Spread batter evenly in the pan.
Bake 10โ€“12 minutes, or until the cake springs back when touched.

2. Roll the Cake

Lay a clean kitchen towel on your counter and dust with powdered sugar.
Invert the warm cake onto the towel.
Peel off the parchment.
Roll the cake up with the towel inside.
Let cool completely.

3. Make the Cream Filling

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

4. Assemble

Unroll the cooled cake carefully.
Spread the whipped cream evenly across the cake.
Distribute the cherries evenly over the cream.
Roll the cake back up tightly (without towel).
Place seam-side down on a serving tray.

5. Decorate

Pipe whipped cream swirls on top.
Place whole cherries over the swirls.
Add chocolate curls or shavings.
Drizzle lightly with chocolate syrup if desired.

โญ Serving & Storage

  • Chill for at least 1 hour before slicing.

  • Store in the fridge for up to 3 days.

  • Freeze (without cherries on top) for up to 1 month.

โ“ Frequently Asked Questions (FAQ)

1. Why did my cake crack while rolling?

It may have cooled too much before rolling. Always roll it while warm to prevent cracking.

2. Can I use fresh cherries instead of canned?

Yes! Pit and chop them, then mix with a little sugar to release juices.

3. Can I make this cake ahead of time?

Yes โ€” make it 24 hours in advance and keep it chilled. Decorate the top just before serving.

4. How do I get clean slices?

Use a sharp knife and wipe it clean between each cut. Chilling the cake also helps.

5. Can I replace whipped cream with frosting?

You can, but whipped cream is traditional for a Black Forest dessert and keeps it light.

6. Is alcohol needed for Black Forest cake?

Classic versions use Kirsch, but this roll stays alcohol-free. You can brush a bit of cherry syrup on the cake if desired.

7. My filling squeezed out while rolling โ€” what went wrong?

You may have added too much cream or cherries. Use a thin, even layer and donโ€™t overfill.

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