Black Forest Cake Roll

This Black Forest Cake Roll is a delightful spin on the classic German dessert. I love how it captures the essence of the original—rich chocolate, tangy cherries, and whipped cream—but wraps it into an elegant, lighter format. The tender sponge cake, creamy filling, and cherry sauce come together beautifully for a dessert that’s both striking and easy to serve.

Why You’ll Love This Recipe

I like making this cake roll when I want to impress without spending hours in the kitchen. The soft chocolate sponge cake rolls up effortlessly and doesn’t require stacking or trimming layers. I find the combination of cream cheese and whipped cream makes the filling stable and rich without being heavy. And the homemade cherry sauce—sweet, tart, and optionally spiked with kirsch—adds that iconic Black Forest flavor. It’s perfect for holidays, birthdays, or anytime I’m craving something elegant and chocolaty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Sponge Cake

• 4 eggs
• 1/2 cup sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/3 cup + 1 tbsp all-purpose flour
• 1/3 cup dark unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Sour Cherry Sauce

• 9 oz sour cherries (fresh or frozen)
• 1/4 cup sugar
• 1 tsp lemon juice
• 2 tbsp kirsch (optional)

Cream Cheese Filling

• 7 oz cream cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipping cream, chilled

For Garnish

• Whipped cream
• Sour cherries
• Chocolate flakes

Directions

To start, I prepare the chocolate sponge cake. I preheat the oven to 350°F (180°C), grease a 12×16 inch baking sheet, and line it with parchment paper. I whisk the dry ingredients—flour, cocoa powder, baking powder, and salt—and set them aside. In a large bowl, I beat the eggs, sugar, and vanilla until pale and foamy, then mix in the oil. I gently fold in the dry ingredients in batches.

Once the batter is ready, I pour it into the pan and bake for 8–10 minutes. While still warm, I dust it with powdered sugar, flip it onto a kitchen towel, and peel off the parchment. I roll it up with the towel inside to form the shape and let it cool completely.

For the cherry sauce, I cook the sour cherries, sugar, and lemon juice over medium heat until thickened—about 5–10 minutes—then let it cool. I sometimes stir in a bit of kirsch for a more traditional flavor.

For the filling, I beat the cream cheese, powdered sugar, and vanilla until smooth, then whip in the chilled cream until stiff peaks form.

Once the cake is cool, I unroll it, spread the cream cheese filling, spoon the cherry sauce over it, and roll it back up (without the towel this time). I chill it for at least 2 hours.

Before serving, I top the roll with whipped cream, sour cherries, and chocolate flakes for that classic Black Forest look.

Servings and timing

This recipe makes 10 servings.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes (plus 2 hours chilling)

Variations

If I want a lighter filling, I skip the cream cheese and just use whipped cream with a bit of powdered sugar. For a boozier touch, I always add the kirsch to both the cherry sauce and a bit brushed onto the sponge cake. I’ve also tried using chocolate shavings instead of flakes, or even adding some cocoa to the filling for a chocolate-cream twist. For a more festive look, I sometimes add gold leaf or edible glitter on top.

Storage/Reheating

I store this cake roll covered in the refrigerator for up to 3 days. I don’t freeze it, as the whipped cream filling doesn’t hold up well once thawed. Since it’s meant to be served chilled, there’s no need for reheating—just slice and serve directly from the fridge.

FAQs

Can I make the Black Forest Cake Roll a day ahead?

Yes, I often make it the day before and let it chill overnight. It actually tastes better after the flavors have time to meld.

What type of cherries should I use?

I prefer sour cherries for that authentic tartness, but sweet cherries work too. Frozen cherries are great when fresh ones aren’t in season.

Can I skip the kirsch?

Definitely. I like it both with and without kirsch, so it depends on the occasion and who’s eating it.

My cake cracked—what did I do wrong?

Most cracks happen if I let the cake cool before rolling it. Rolling it while it’s still warm and flexible is the key to a smooth spiral.

Can I use a different filling?

Absolutely. Sometimes I add chocolate ganache or use mascarpone instead of cream cheese for a richer version.

Conclusion

This Black Forest Cake Roll is one of my favorite ways to enjoy the classic flavors in a more elegant and manageable format. I love how simple the steps are, yet the final result looks and tastes spectacular. Whether it’s a holiday celebration or just a special dessert to enjoy on the weekend, this roll always delivers.

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