Chocolate Cherry Cake Roll

This Chocolate Cherry Cake Roll is a stunning dessert with rich, moist chocolate sponge cake rolled around a vibrant cherry buttercream made from fresh cherries. It’s elegant enough for a summer party but simple enough to whip up just because it’s the weekend. I love the way the dark chocolate cake pairs with the fruity, slightly tart cherry filling—each slice looks like it came straight from a fancy bakery.

Why You’ll Love This Recipe

• Features a classic pairing of deep chocolate and fresh cherry
• Light and fluffy sponge that rolls beautifully without cracking
• Cherry buttercream made from scratch with real fruit
• Impressive presentation that’s easier to achieve than it looks
• Ideal for special occasions or holiday tables

Ingredients

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

For the Chocolate Cake:
all-purpose flour
unsweetened Dutch-processed cocoa powder (regular works too)
baking powder
salt
eggs
granulated sugar
melted butter
vanilla extract

For the Cherry Buttercream:
fresh red cherries
granulated sugar
lemon juice
unsalted butter
salt
powdered sugar
almond extract

Directions

Step 1: Bake the Cake
I preheat the oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper, letting a bit hang over the sides for easy removal. I whisk the dry ingredients together—flour, cocoa, baking powder, and salt—and set them aside. In a stand mixer, I whisk the eggs and sugar until thick, then mix in the butter and vanilla. I add the dry ingredients just until blended and spread the batter evenly into the pan. It bakes in about 11 minutes, just until the top springs back to touch.

Step 2: Roll the Cake
As soon as I pull it from the oven, I carefully lift the parchment and roll the hot cake from the short end into a log shape. I cool it on a wire rack rolled up to help it keep that shape for later.

Step 3: Make the Cherry Buttercream
While the cake cools, I cook the pitted cherries with sugar and lemon juice over medium heat until juicy and softened—about 8–10 minutes. I strain the mixture through a fine mesh strainer, pressing out all the juice (I get about ⅓ cup), and cool the liquid completely.

Then, in a stand mixer, I beat the butter and salt until smooth. I slowly mix in powdered sugar, then beat in the cherry juice and almond extract until the buttercream is light and fluffy.

Step 4: Fill and Re-roll the Cake
Once the cake is completely cool, I gently unroll it. I spread a layer of the cherry buttercream about ½-inch thick, leaving a small border around the edges, then roll it back up (peeling away the parchment as I go). I wrap the roll tightly in plastic wrap and refrigerate it for at least an hour to firm up.

Step 5: Serve
To serve, I dust the roll with powdered sugar and top it with extra buttercream and fresh cherries for a beautiful presentation. It slices cleanly and looks stunning on the plate.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour (including baking and making buttercream)
Total Time: 1 hour 30 minutes (plus chilling time)

Variations

• Use dark chocolate chips folded into the buttercream for added texture
• Swap almond extract for vanilla if I want a milder flavor
• Make it boozy by adding a tablespoon of cherry liqueur to the buttercream
• Add a chocolate ganache topping for even more decadence
• Try raspberries or strawberries instead of cherries for a fruity twist

Storage/Reheating

I store any leftover slices tightly wrapped in plastic wrap in the fridge for up to 3 days. It tastes great cold, but I let it sit at room temp for 10–15 minutes before serving for the best texture. This cake roll isn’t suited for freezing, as the buttercream may separate.

FAQs

Can I use frozen cherries for the buttercream?

Yes, I can use frozen cherries—just thaw and drain them well before cooking.

What’s the best cocoa to use?

I like Dutch-processed cocoa for a richer, deeper chocolate flavor, but regular unsweetened cocoa works in a pinch.

How do I keep the cake from cracking?

Rolling the cake while it’s still warm is the key. If it cools flat, it’s much more likely to crack when I try to roll it later.

Can I make this ahead?

Absolutely. I make the cake roll a day in advance, wrap it tightly, and keep it chilled. I decorate it just before serving.

Can I make a vanilla version of the cake?

Sure! I swap the cocoa powder for flour and adjust flavoring to vanilla or almond, then follow the same process.

Conclusion

Chocolate Cherry Cake Roll is one of those desserts that looks impressive but is surprisingly manageable once I break it down. The moist sponge, vibrant cherry buttercream, and touch of almond all come together in a slice that’s as beautiful as it is delicious. Whether it’s a summer party centerpiece or just a weekend treat, this cake roll always delivers on wow factor.

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