Print

Chocolate Cherry Cake Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Cherry Cake Roll features a rich chocolate sponge cake filled with fresh cherry buttercream. It’s an elegant, bakery-worthy dessert that’s surprisingly simple to make—perfect for holidays, summer gatherings, or anytime you want to impress.

Ingredients

  • All-purpose flour
  • Unsweetened Dutch-processed cocoa powder (or regular)
  • Baking powder
  • Salt
  • Eggs
  • Granulated sugar
  • Melted butter
  • Vanilla extract
  • Fresh red cherries
  • Lemon juice
  • Unsalted butter
  • Powdered sugar
  • Almond extract

Instructions

  1. Bake the Cake: Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment. Whisk dry ingredients. In a mixer, beat eggs and sugar until thick, then mix in butter and vanilla. Add dry mix just until combined. Spread into the pan and bake 11 minutes, or until the top springs back to touch.
  2. Roll the Cake: While hot, roll the cake from the short side using the parchment to guide you. Let it cool completely in the rolled shape.
  3. Make the Cherry Buttercream: Cook pitted cherries with sugar and lemon juice for 8–10 minutes. Strain and cool the juice. In a mixer, beat butter and salt until smooth, then gradually mix in powdered sugar. Add cherry juice and almond extract, beating until fluffy.
  4. Fill and Roll: Unroll the cooled cake, spread cherry buttercream evenly, then re-roll. Wrap in plastic and chill at least 1 hour.
  5. Serve: Dust with powdered sugar. Garnish with more buttercream and fresh cherries if desired. Slice and serve.

Notes

  • Use Dutch cocoa for a richer flavor
  • Roll while warm to prevent cracks
  • Cherry liqueur can be added for a boozy twist
  • Try ganache topping for extra decadence
  • Swap cherries with raspberries or strawberries for variation

Nutrition

Find it online: https://recipesbyliza.com/chocolate-cherry-cake-roll/