Why You’ll Love This Recipe

The Black Forest Cream Roll Cake is a delightful twist on the classic Black Forest cake. With a light and fluffy sponge cake base filled with rich cream and topped with sweet cherries, this dessert is perfect for any special occasion. The combination of cocoa powder, vanilla extract, and the whipped cream filling creates a decadent yet delicate dessert that’s sure to impress. Whether it's for a holiday, birthday, or just because, this cream roll cake is an elegant and delicious way to bring a touch of indulgence to your table!

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup cocoa powder
• ½ cup granulated sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This can take about 3-5 minutes with an electric mixer.
3. Sift together the flour, cocoa powder, and baking powder, then fold them into the egg mixture, being careful not to deflate the batter.
4. Gently mix in the milk and vanilla extract, ensuring everything is well incorporated.
5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and immediately place a clean kitchen towel on a flat surface. Dust the towel with powdered sugar.
7. Turn the cake out onto the towel, peel off the parchment paper, and carefully roll the cake up with the towel inside. Let it cool completely while rolled.
8. While the cake cools, prepare the filling. In a mixing bowl, whip heavy cream until stiff peaks form.
9. Once the cake is cooled, unroll it and spread the whipped cream evenly over the surface.
10. Roll the cake back up, without the towel, and place it seam-side down on a serving platter.
11. Garnish with additional whipped cream and top with cherries (fresh or maraschino) to finish. Slice and serve!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes

Variations

• Chocolate Drizzle: For extra indulgence, drizzle melted chocolate or a chocolate ganache over the top of the roll cake.
• Fruit Filling: Add a layer of fruit, like fresh cherries or raspberries, in addition to the whipped cream for a burst of flavor.
• Dairy-Free: Use a non-dairy whipped cream alternative to make this cake dairy-free.
• Nutty Version: Sprinkle chopped almonds or hazelnuts in the whipped cream filling for added texture and flavor.

Storage/Reheating

• Storage: Keep leftover Black Forest Cream Roll Cake in the refrigerator. Store it in an airtight container for up to 2-3 days.
• Reheating: This cake is best enjoyed chilled. Simply remove from the fridge and serve straight away. It does not require reheating.

FAQs

1. Can I use a different type of flour for this recipe?

You can use gluten-free all-purpose flour if needed. Just make sure to check the conversion ratios for your specific flour brand.

2. How do I prevent the sponge cake from cracking?

Make sure the cake is completely cooled before unrolling it, and roll it gently with the towel to avoid cracking. The key is not rushing the cooling and rolling process.

3. Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake the day before. Let it cool completely, then wrap it tightly in plastic wrap and store it in the fridge overnight.

4. Can I use store-bought whipped cream instead of homemade?

While homemade whipped cream is recommended for the best texture and flavor, store-bought whipped cream or whipped topping can be used as a substitute.

5. Can I freeze the Black Forest Cream Roll Cake?

Yes, you can freeze the cake without the whipped cream filling. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. Thaw in the fridge before filling and serving.

6. What can I use instead of parchment paper to line the pan?

You can use wax paper or a silicone baking mat as an alternative to parchment paper to prevent the cake from sticking.

7. Can I make a larger batch of this cake?

Yes, you can double the ingredients and bake the cake in a larger pan. Just be sure to adjust the baking time accordingly.

8. How can I make this cake more festive for holidays?

Add festive toppings like sprinkles, chocolate shavings, or edible gold dust for a more celebratory look.

9. Is it possible to make this cake with a dairy-free filling?

Yes, you can substitute the whipped cream with a non-dairy whipped cream alternative made from coconut or soy milk for a dairy-free version.

10. How should I slice the roll cake?

Use a serrated knife to gently slice through the roll cake to prevent it from getting squished. Cutting it slowly will help you maintain clean slices.

Conclusion

The Black Forest Cream Roll Cake is a stunning dessert that combines the best of rich chocolate, sweet cream, and fresh cherries. It’s a perfect choice for special occasions or whenever you’re craving something indulgent. With its light and airy sponge cake and decadent whipped cream filling, every bite will leave you wanting more. Easy to make and even easier to enjoy, this delightful roll cake will quickly become a favorite in your dessert repertoire!

Print

Black Forest Cream Roll Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ava
• Total Time: 40 minutes
• Yield: 8-10 Servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

The Black Forest Cream Roll Cake is an elegant twist on the classic Black Forest cake. Featuring a fluffy cocoa sponge, rich whipped cream filling, and topped with sweet cherries, this dessert is perfect for any special occasion. With a delightful combination of chocolate, cream, and fruit, it's an indulgent yet light treat that will impress at holidays, birthdays, or any celebration.

---

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup cocoa powder
• ½ cup granulated sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Filling:

• 1 ½ cups heavy cream
• Fresh or maraschino cherries (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together the eggs and sugar until light and fluffy (about 3-5 minutes with an electric mixer).
3. Sift the flour, cocoa powder, and baking powder together, then gently fold into the egg mixture, careful not to deflate the batter.
4. Mix in the milk and vanilla extract, ensuring everything is well incorporated.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
6. Once baked, remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
7. Peel off the parchment paper and gently roll the cake up with the towel inside. Let it cool completely while rolled.
8. Whip the heavy cream in a mixing bowl until stiff peaks form.
9. Once cooled, unroll the cake and spread the whipped cream evenly over the surface.
10. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
11. Garnish with whipped cream and cherries. Slice and serve!

Notes

• For extra indulgence, drizzle melted chocolate or ganache over the finished roll cake.
• Customize with fruit like fresh cherries or raspberries for added flavor.
• Dairy-Free Version: Use a non-dairy whipped cream alternative made from coconut or soy milk.

• Prep Time: 20minutes
• Cook Time: 15 minutes
• Category: dessert
• Method: Baking
• Cuisine: American