Black Forest Swiss Roll

Black Forest Swiss Roll is a dessert that brings together elegance, indulgence, and nostalgia in every slice. Inspired by the classic Black Forest cake, this rolled sponge version captures all the beloved flavors—rich chocolate, sweet-tart cherries, and soft whipped cream—while presenting them in a lighter, more refined form. With its beautiful spiral of chocolate sponge wrapped around creamy filling and jewel-like cherries, this dessert feels both celebratory and comforting.

Unlike layered cakes that can feel heavy or time-consuming, a Swiss roll offers a delicate balance of texture and flavor. The sponge cake is light and airy, designed to be rolled while warm so it stays soft and flexible. The filling adds richness without overwhelming, and the cherries bring freshness and contrast. Every bite delivers chocolate depth, creamy smoothness, and fruity brightness in perfect harmony.

What makes the Black Forest Swiss Roll truly special is its versatility. It’s elegant enough for holidays and celebrations, yet approachable enough for a weekend baking project. It looks impressive on a dessert table, but it doesn’t require complicated decorating techniques. Once you understand the basics of making a sponge and rolling it correctly, this recipe becomes surprisingly straightforward.

Perfect for birthdays, festive gatherings, or simply when you want to elevate a classic flavor combination, this Black Forest Swiss Roll transforms a beloved cake into a dessert that feels lighter, more modern, and irresistibly inviting. It’s a reminder that traditional flavors can shine just as brightly in new forms.

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Core Ingredients for Making the Recipe

To prepare a classic Black Forest Swiss Roll, you’ll need simple baking staples combined with a few key ingredients that give the dessert its signature flavor. Because this recipe relies on balance and texture, using good-quality ingredients makes a noticeable difference.

For the Chocolate Sponge Cake

• 4 large eggs, at room temperature
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Filling

• 1 cup heavy whipping cream, very cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cherry filling or cherry compote (well drained)

For Finishing and Decoration (Optional)

• Powdered sugar, for dusting
• Chocolate shavings or curls
• Fresh cherries or maraschino cherries
• A light drizzle of cherry syrup or kirsch (optional, alcohol-free if preferred)

Each component has a specific role. The eggs create structure and lift, the cocoa provides deep chocolate flavor, and the whipped cream softens the sponge while carrying the cherry filling. Together, they create the unmistakable Black Forest character in every slice.

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Step-by-Step

Guide to Making the Recipe

1. Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, making sure the paper slightly overhangs the sides. This makes removing the cake easier after baking.

Lightly grease the parchment paper to prevent sticking.

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2. Whip the Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for 4–5 minutes. The mixture should become pale, thick, and fluffy, nearly tripling in volume.

This step is crucial—it creates the airiness that allows the sponge to bake light and flexible enough to roll without cracking.

Add the vanilla extract and mix briefly to combine.

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3. Sift and Fold the Dry Ingredients

In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Sifting removes lumps and ensures even distribution.

Gently fold the dry ingredients into the egg mixture using a spatula. Use slow, sweeping motions to avoid deflating the batter. Continue folding just until no dry streaks remain.

The batter should look smooth, light, and airy.

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4. Bake the Sponge

Pour the batter into the prepared pan and spread it evenly with an offset spatula, reaching all corners.

Bake for 10–12 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.

Avoid overbaking—an overbaked sponge will be dry and prone to cracking when rolled.

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5. Roll the Cake While Warm

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Once the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel away the parchment paper.

Starting from the short end, gently roll the cake and towel together into a tight spiral. Rolling while warm helps “train” the cake into its shape, preventing cracks later.

Place the rolled cake seam-side down and allow it to cool completely.

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6. Prepare the Whipped Cream Filling

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft, fluffy peaks form. Be careful not to overwhip—the cream should be smooth and spreadable, not stiff.

Gently fold in the drained cherry filling, distributing the cherries evenly without deflating the cream.

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7. Fill and Re-Roll the Cake

Once the cake has cooled, carefully unroll it. Spread the whipped cream and cherry filling evenly over the surface, leaving a small border around the edges.

Slowly re-roll the cake (without the towel this time), applying gentle pressure to keep the roll tight but not squished.

Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour to set.

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8. Finish and Slice

Before serving, dust the Swiss roll with powdered sugar or decorate with chocolate shavings and cherries.

Slice with a sharp knife, wiping the blade clean between cuts for neat, defined spirals.

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