Why You’ll Love This Recipe
If you’re a fan of the classic Black Forest cake, then this rolled version is a must-try. The light chocolate sponge cake is filled with luscious whipped cream and juicy cherries, creating a perfect balance of sweetness and tartness. This roll cake has a unique texture that’s both soft and airy, and it’s an easy dessert to make despite its impressive appearance. Whether you’re hosting a party or just craving something delicious, this cake is sure to satisfy your sweet tooth.
Ingredients
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes.
- Gradually fold the dry ingredients into the egg mixture, adding in the vanilla extract. Be careful not to deflate the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel inside.
- Let the cake cool completely, about 30 minutes.
- While the cake cools, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
- Once the cake has cooled, unroll it carefully. Spread an even layer of whipped cream over the cake, leaving about a 1-inch border.
- Add a layer of cherry filling or fresh cherries and a drizzle of cherry liqueur if desired.
- Carefully re-roll the cake and place it seam-side down on a serving platter.
- Frost the top of the cake with the remaining whipped cream and decorate with additional cherries.
- Chill the roll cake in the fridge for about 1 hour before slicing and serving.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 30 minutes
- Cook time: 10-12 minutes
- Cooling time: 30 minutes
- Chilling time: 1 hour
Variations
- Fruit variations: If cherries aren’t your favorite, you can substitute them with strawberries, raspberries, or blueberries for a different fruity flavor.
- Alcohol-free: If you prefer to make this cake without alcohol, you can skip the cherry liqueur and use fruit juice or a non-alcoholic cherry syrup instead.
- Chocolate variation: You can drizzle melted chocolate over the whipped cream for an extra chocolatey flavor, or even add chocolate shavings on top for decoration.
- Vegan option: Replace eggs with flax eggs and use coconut cream or a dairy-free whipped topping to make a vegan-friendly version of this cake.
Storage/Reheating
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- The cake is best served chilled and should not be frozen, as the whipped cream may lose its texture upon thawing.
FAQs
How can I make the sponge cake more fluffy?
To make the sponge cake light and fluffy, ensure you beat the eggs and sugar together until they are very light and fluffy. This helps incorporate air into the batter.
Can I use store-bought whipped cream?
Yes, you can use store-bought whipped cream, but freshly whipped cream gives a more airy texture and a fresher taste to the cake.
How do I prevent the cake from cracking when rolling?
Make sure the cake is completely cooled before unrolling and re-rolling it. Rolling it while it’s still warm can sometimes cause cracks.
Can I use frozen cherries for the filling?
Yes, you can use frozen cherries, but be sure to thaw and drain them well to avoid excess moisture that could affect the texture of the cake.
Can I make the cake ahead of time?
Yes, you can make the cake a day ahead. Just keep it in the fridge until ready to serve.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a regular baking sheet. Just ensure the batter is evenly spread so the cake bakes evenly.
How do I serve this cake?
You can slice it into 1-inch pieces for individual servings. It pairs wonderfully with a cup of coffee or tea.
Can I make a gluten-free version?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Is it possible to make a mini version of this cake?
Yes, you can scale down the recipe to make smaller individual-sized rolls. Just adjust the baking time accordingly.
How long does the whipped cream last?
Whipped cream is best when served fresh, but it will last up to 24 hours in the fridge before it starts losing its texture.
Conclusion
This Black Forest Roll Cake is a perfect dessert for any occasion, offering the perfect balance of chocolate, cream, and cherries in every bite. Whether you’re celebrating a special event or just looking for a delicious treat, this recipe delivers both flavor and presentation. It’s easy to make and is guaranteed to be a hit with everyone who tries it!
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Black Forest Roll Cake
- Total Time: 2 hours 10-12 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Black Forest Roll Cake is a fun and elegant twist on the classic dessert. With a light, fluffy chocolate sponge, luscious whipped cream, and tangy cherries, it’s the perfect indulgent treat for any celebration or afternoon delight.
Ingredients
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes.
- Gradually fold the dry ingredients into the egg mixture, adding vanilla extract. Be careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel inside.
- Let the cake cool for about 30 minutes.
- While the cake cools, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cake carefully once cooled. Spread an even layer of whipped cream, leaving about a 1-inch border.
- Add a layer of cherry filling or fresh cherries, drizzle with cherry liqueur if desired.
- Carefully re-roll the cake and place it seam-side down on a serving platter.
- Frost the top with the remaining whipped cream and decorate with additional cherries.
- Chill in the fridge for 1 hour before slicing and serving.
Notes
- For a fruit variation, you can use strawberries, raspberries, or blueberries instead of cherries.
- For a non-alcoholic version, replace cherry liqueur with fruit juice or non-alcoholic cherry syrup.
- For extra chocolate flavor, drizzle melted chocolate over the whipped cream or add chocolate shavings on top.
- You can make this cake vegan by substituting eggs with flax eggs and using coconut cream or dairy-free whipped topping.
- Prep Time: 30 minutes
- cooling: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-inspired
