Elegant Black Forest Cake Roll

I’ve always had a soft spot for desserts that look far fancier than the effort it takes to make them, and this Elegant Black Forest Cake Roll sits right at the top of that list. Every time I make it, I get this little jolt of pride because people assume I spent hours crafting it, when in reality, it’s surprisingly easy once you get the rhythm. And honestly? It tastes even better than it looks.

Before you think “cake roll = stress,” let me just say this: if you can flip a cake onto parchment and gently roll it up, you’re already halfway there. It’s tender, chocolatey, filled with cool whipped cream, and of course, those juicy cherries that make any Black Forest dessert feel like a celebration. You and I? We’re about to make this thing feel effortless.

What This Recipe Is All About

This cake roll is a lighter, more playful twist on the traditional Black Forest cake. Instead of a heavy layered dessert, you get a soft chocolate sponge rolled around fluffy whipped cream and a sweet-tart cherry filling. It’s elegant enough for holidays or dinner parties but easy enough for a random Tuesday when you’re craving something nostalgic and impressive.

Why This Recipe Feels Special

For me, it’s the balance. You get that deep cocoa flavor without the density. The sponge is airy, the cream is soft, and the cherries brighten everything up. And when you slice it? Oh, that swirl. It’s the kind of moment that makes you feel like you’ve somehow crossed into fancy pâtisserie territory while still standing in your own kitchen.

Why You’ll Love This Recipe

• Light but decadent at the same time

• No complicated techniques — you’ll feel confident the whole way through

• Uses simple ingredients you probably already have

• Perfect for birthdays, holidays, or impressing someone you really like

• Rolls beautifully without cracking when you follow my little tips

• Fun to customize with different fillings or flavor twists

Tools You’ll Need

• Mixing bowls: One for whipping eggs, one for dry ingredients. Nothing fancy — just enough space to whisk without splashing batter across the room.

• Electric mixer: Hand or stand mixer works. You’ll need it for whipping the eggs into that fluffy, cloud-like texture.

• 10×15 inch jelly roll pan (25×38 cm): This gives the sponge the perfect thickness for rolling.

• Parchment paper: Stops sticking and makes rolling easier. Think of it as your cake’s bodyguard.

• Fine-mesh sieve: To sift the cocoa and flour so the batter stays light.

• Clean kitchen towel: For rolling the cake while it’s warm — a trick that helps it remember the rolled shape later.

• Spatula: For folding batter gently so you don’t lose that precious air.

Ingredients (US + Metric)

For the Chocolate Sponge

• 4 large eggs, room temp

• 3/4 cup granulated sugar (150 g)

• 1 teaspoon vanilla extract (5 ml)

• 1/4 cup unsweetened cocoa powder (25 g)

• 1/2 cup all-purpose flour (60 g)

• 1/2 teaspoon baking powder (2 g)

• Pinch of salt

For the Filling

• 1 cup heavy whipping cream (240 ml)

• 3 tablespoons powdered sugar (24 g)

• 1 teaspoon vanilla extract (5 ml)

• 1 1/4 cups cherry pie filling or jarred morello cherries, drained (250 g)

For Decoration

• More whipped cream (optional)

• Chocolate shavings

• Extra cherries

How to Make the Elegant Black Forest Cake Roll

1. Preheat and Prep

Set your oven to 350°F (175°C). Line your jelly roll pan with parchment. Try to get it snug so the batter spreads evenly.

2. Whip the Eggs

In a large bowl, beat the eggs, sugar, and vanilla for about 5 minutes. You want them pale, thick, and fluffy. When you lift the beaters, the mixture should fall like a ribbon — that’s your sign you’ve nailed it.

3. Sift and Fold

Sift your cocoa, flour, baking powder, and salt right over the bowl. Use a spatula to gently fold everything together. Don’t rush this part — the air in the batter is what makes the sponge soft.

4. Spread and Bake

Pour the batter into the pan and smooth the top. Bake for 10–12 minutes. You’re looking for a springy texture. When you lightly press the top, it should bounce back.

5. Roll While Warm

This is the part that scares people, but I promise it’s easier than it sounds. Lay a clean towel on the counter, sprinkle lightly with powdered sugar, and flip the warm cake onto it. Peel off the parchment. Starting from the short end, gently roll the cake with the towel inside. Let it cool completely. Rolling now prevents cracking later.

6. Whip the Filling

Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. You want it thick enough to hold shape but still soft and dreamy.

7. Unroll and Fill

Once the cake is cool, unroll it slowly. Don’t panic if the edges look a little rough — no one sees those. Spread a generous layer of whipped cream, then add cherries. Keep the filling a bit thinner near the edges so it doesn’t squish out.

8. Roll It Back Up

Roll the cake back up without the towel this time. Go slow and gentle. Place seam-side down and chill for at least 30 minutes so it sets nicely.

9. Decorate

Top with more whipped cream, chocolate shavings, and cherries. This is the fun, artistic part — let your inner pastry chef shine.

Serving Ideas

• Serve chilled with a drizzle of warm chocolate sauce

• Add fresh cherries on the side for some brightness

• Pair with coffee or a robust black tea

• Slice thick for a dramatic swirl or thin for elegant servings

Variations and Customizations

• Swap cherries for raspberries for a lighter, tangier version

• Add a splash of cherry liqueur to the filling for a grown-up twist

• Mix mini chocolate chips into the whipped cream

• Use stabilized whipped cream if serving in warm weather

Storage and Make-Ahead

• Refrigerate: Keeps well for 2–3 days in an airtight container

• Freeze: Freeze (without decorations) for up to 2 months; thaw in the fridge

• Make-ahead: Bake and roll the sponge a day before, then fill the next morning

Pro Tips and Mistakes to Avoid

• Don’t skip the towel roll — it trains the cake to behave later

• Don’t overbake; dry sponge cracks easier

• Fold slowly to keep the batter airy

• Let the whipped cream get fully thick before spreading

• If cracks happen, don’t sweat it — whipped cream covers everything

Recipe Info

Yield: 8–10 slices

Prep time: 25 minutes

Bake time: 10–12 minutes

Total time: about 1 hour including cooling

Calories: Around 230–260 per slice

Final Thoughts

I hope you make this cake roll and feel that same “wow, I made this?” moment I get every time. It’s elegant without being fussy, comforting without being heavy, and honestly just a joy to slice into. If you try it, I’d love to hear how it went or what twist you added. Share it, gift it, or just enjoy it on a quiet night — you’ve totally earned it.