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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/3 cup vegetable oil - 1/4 cup milk - 1 cup cherry filling - 1 cup heavy cream - 2 tablespoons powdered sugar - Chocolate shavings I love gathering the ingredients for this Black Forest cake roll. It feels like a fun treasure hunt. First, I grab my dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Each one plays a part in making our cake soft and tasty. Next, I turn to the wet ingredients. I crack three large eggs into a bowl, then add sugar, vanilla, oil, and milk. The eggs are key to a fluffy texture. The sugar adds sweetness and helps everything mix well. Now, let's talk about the filling and garnish. The cherry filling is like a burst of flavor in every bite. I also whip heavy cream with powdered sugar. This makes it light and sweet. Finally, I sprinkle on chocolate shavings for a touch of elegance. Having all these ingredients ready makes me excited to bake. Each step brings us closer to a delightful treat! {{ingredient_image_1}} - Set temperature to 350°F (175°C). - Prepare a jelly roll pan by lining it with parchment paper and greasing it lightly. - In a medium bowl, mix the dry ingredients. This includes flour, cocoa powder, baking powder, baking soda, and salt. - In a large bowl, beat the eggs and sugar on medium speed until light and fluffy. This takes about 3 to 5 minutes. - Add vanilla extract, vegetable oil, and milk to the egg mixture. Mix well until combined. - Gradually add the dry mixture to the wet mixture. Stir until just combined, and no flour is visible. - Pour the batter into the prepared jelly roll pan. Spread it evenly. - Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when you touch it. - Remove the cake from the pan right away. Turn it onto a clean kitchen towel that has powdered sugar. - Carefully peel off the parchment paper. Starting from one short side, roll the cake and the towel together into a log. - Place the roll seam-side down and let it cool completely. - In a separate bowl, whisk heavy cream and powdered sugar until soft peaks form. - Once the cake cools, gently unroll it. Spread the whipped cream evenly, leaving a small border. - Spoon the cherry filling on the whipped cream. - Carefully roll the cake back up without the towel. Start from one end. - Wrap the roll in plastic wrap and refrigerate for at least one hour to set. - After chilling, remove the plastic wrap. Place the roll seam-side down on a serving platter. - Dust with extra powdered sugar and top with chocolate shavings before serving. - Avoiding overmixing: When you mix the batter, stop as soon as you see no flour. Overmixing makes the cake dense. - Ensuring correct oven temperature: Always use an oven thermometer. If the oven is too hot or cold, the cake may not rise well. - Achieving the perfect peak: Whip the cream until you see soft peaks. This makes it light and fluffy. - Keeping whipped cream stabilized: Add a little powdered sugar to the cream. This helps it hold its shape longer. - Slicing techniques for aesthetic appeal: Use a sharp knife to cut even slices. This gives a neat look to your cake roll. - Garnishing options with cherries or mint: Top each slice with a cherry or a mint leaf. This adds color and freshness to your dish. Pro Tips Fresh Ingredients: Use fresh cherries when available for a more vibrant flavor. If using canned cherries, drain them well to avoid excess moisture in the roll. Room Temperature Eggs: Always use room temperature eggs for better incorporation into the batter, resulting in a lighter and fluffier cake. Cooling Method: Roll the cake in a towel while it's still warm to help it maintain its shape and prevent cracking when you unroll it later. Garnishing: For a beautiful presentation, use a microplane to create chocolate shavings and sprinkle them generously on top just before serving. {{image_2}} You can easily make a gluten-free Black Forest Cake Roll. Just use gluten-free flour instead of all-purpose flour. Here are some great substitutes: - 1 cup gluten-free all-purpose flour blend - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt These swaps keep the taste and texture intact. Always check for cross-contamination if you have allergies. For a vegan version, you can replace eggs and dairy. Here are my favorite substitutes: - Use 1/4 cup unsweetened applesauce for each egg. - Replace milk with almond or oat milk. - Swap heavy cream with coconut cream or a vegan whipped cream. These changes make the dessert plant-based while still delicious. You can switch up the flavors in your cake roll. Here are some fun ideas: - Use raspberry or strawberry filling instead of cherry. - Add almond or mint extract for a twist. - Try a cream cheese filling for added richness. These variations keep your cake exciting and fresh! To keep your Black Forest Cake Roll fresh, store it in the fridge. Wrap it in plastic wrap. This helps keep the cake moist. You can also use an airtight container. It will last for about 3 to 5 days. If you want to keep it longer, freezing is a great option. First, wrap the cake roll tightly in plastic wrap. Then, place it in a freezer bag. It can stay in the freezer for up to 3 months. Label the bag with the date. This way, you will know when to enjoy it! When you're ready to eat, take it out of the freezer. Place it in the fridge for about 6 hours to thaw. You can also let it sit at room temperature for 1 to 2 hours. Once thawed, slice it and serve. You can add fresh whipped cream or cherries for extra flavor! To prevent cracking, use these tips: - Bake at the right temperature. - Do not overmix the batter. - Roll the cake while it is warm. - Use a clean kitchen towel dusted with powdered sugar. Baking at the right temperature helps the cake rise evenly. An even rise means less chance of cracks. Overmixing can add too much air, which can cause cracks when rolling. Rolling the cake while warm keeps it flexible. The towel helps create a smooth surface during the roll. Yes, you can use fresh cherries! - Wash and pit the cherries first. - Slice them for an even layer on the cake. - Add a bit of sugar if they are tart. Using fresh cherries adds a nice texture. They bring a bright, juicy flavor to the roll. Just remember to slice them thin for easy rolling. A sprinkle of sugar helps balance the tartness. This way, you still get that sweet cherry taste. The Black Forest Cake Roll lasts about 3-4 days in the fridge. - Store it in an airtight container. - If you freeze it, it lasts up to 3 months. Keep the cake roll tightly wrapped to maintain moisture. If you freeze it, wrap it well in plastic wrap. Thaw it in the fridge before serving. This way, you can enjoy it later without losing flavor or texture. This blog post guides you through making a Black Forest Cake Roll. We covered all the necessary ingredients, from the dry and wet mixes to the filling and garnish. The step-by-step instructions make the process clear. I shared tips to avoid common mistakes and ideas for variations. You'll also find storage info to keep your cake fresh. Baking can be fun and rewarding. With this recipe, you’ll impress your friends and family. Enjoy creating your delicious cake roll!

Chocolate Cherry Delight Roll

A delicious chocolate roll filled with cherry filling and whipped cream, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 cup cherry filling (canned or homemade)
  • 1 cup heavy cream (whipped)
  • 2 tablespoons powdered sugar
  • to taste chocolate shavings for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Mix in the vanilla extract, oil, and milk until well combined.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined and no flour remains visible.
  • Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
  • Immediately remove the cake from the pan and turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short side, gently roll the cake and towel together into a log shape. Place it seam-side down and let it cool completely.
  • In a separate bowl, whisk the heavy cream and powdered sugar until soft peaks form.
  • Once the cake has cooled, unroll it gently. Spread the whipped cream evenly over the surface, leaving a small border. Spoon the cherry filling on top of the whipped cream.
  • Carefully roll the cake back up without the towel, starting from one end. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
  • Once chilled, remove the plastic wrap, and place the cake roll seam-side down on a serving platter. Dust with additional powdered sugar and top with chocolate shavings.

Notes

Slice the roll into thick pieces and serve on a decorative plate, garnished with extra cherries or mint leaves for a color contrast.
Keyword cake, cherry, chocolate, dessert, roll