Indulge in the decadent flavors of a classic German dessert with a delightful twist. This Black Forest Cake Roll recipe transforms the iconic chocolate, cherry, and cream combination into an elegant swiss roll. We’ve crafted a foolproof method that guarantees a rich, moist chocolate sponge that rolls without cracking, a luscious cherry filling, and a perfectly stabilized whipped cream that holds its shape beautifully. Get ready to impress your friends and family with this stunning dessert.
Whether you’re an experienced baker or an enthusiastic home cook, this guide will walk you through every step. We’re not just giving you a recipe; we’re sharing the secrets to success. From preparing the perfect batter to the final dusting of cocoa, you’ll feel like a seasoned culinary pro.
Why This Black Forest Cake Roll Recipe Works
Many cake roll recipes can be intimidating, but this one is designed for success. The key lies in the technique and the ingredient balance. The chocolate sponge is made with both oil and buttermilk, which ensures a tender, flexible crumb that resists cracking. Unlike other recipes, we roll the cake while it’s still warm, training it to hold its beautiful spiral shape. Furthermore, our stabilized whipped cream uses a touch of gelatin to ensure it stays firm and doesn’t weep, making for clean, beautiful slices every time.
This recipe is more than just a dessert; it’s a celebration of classic flavors. It’s perfect for holidays, special occasions, or just when a chocolate craving strikes. It’s a showstopper that tastes even better than it looks. For another impressive dessert that’s perfect for a crowd, consider this no-bake peanut butter pie recipe.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. Here’s what you’ll need to gather for each component of this delicious Black Forest Cake Roll.
For the Chocolate Sponge Cake
- All-Purpose Flour: Provides the structure for our cake.
- Unsweetened Cocoa Powder: For that deep, rich chocolate flavor.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: They provide lift and stability. Make sure they are at room temperature.
- Buttermilk: The acidity reacts with the leaveners for a super tender cake.
- Vegetable Oil: Guarantees a moist sponge that won’t dry out.
- Baking Powder & Baking Soda: Our leavening agents for the perfect rise.
- Vanilla Extract: Enhances the chocolate flavor.
- Salt: Balances the sweetness.
For the Cherry Filling
- Cherries: You can use fresh, frozen, or canned pitted cherries.
- Granulated Sugar: To sweeten the filling.
- Cornstarch: Thickens the filling to the perfect consistency.
- Kirsch (Optional): This cherry brandy is traditional in Black Forest cake and adds a wonderful depth of flavor. You can substitute it with cherry juice or water.
For the Stabilized Whipped Cream
- Heavy Whipping Cream: Must be very cold to whip up properly.
- Powdered Sugar: Sweetens the cream and helps with stability.
- Unflavored Gelatin: The secret ingredient for a cream filling that won’t deflate.
- Cold Water: To bloom the gelatin.
- Vanilla Extract: For flavor.
Step-by-Step Instructions for the Perfect Black Forest Cake Roll
Follow these steps carefully for a flawless cake roll. We’ll break it down into four main stages: making the cake, preparing the filling, whipping the cream, and finally, assembling your masterpiece.
Step 1: Prepare the Chocolate Sponge Cake
First, preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides to act as handles. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread it into an even layer. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Immediately turn the warm cake out onto a clean kitchen towel dusted with powdered sugar and gently roll it up with the towel inside. Let it cool completely in the rolled position.
Step 2: Make the Cherry Filling
While the cake cools, prepare the cherry filling. In a saucepan, combine the cherries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles. This should take about 5-7 minutes. If using, stir in the Kirsch. Remove from the heat and let it cool completely. A delicious filling is key to many great recipes, just like in our popular Amish pumpkin roll.
Step 3: Whip Up the Stabilized Cream
To make the stabilized whipped cream, sprinkle the gelatin over the cold water in a small, microwave-safe bowl and let it sit for 5 minutes to bloom. Microwave for 5-10 seconds, until the gelatin is completely dissolved. Let it cool slightly. In a large, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. With the mixer on low, slowly pour in the cooled gelatin mixture. Increase the speed to medium-high and beat until stiff peaks form. Be careful not to overbeat.
Step 4: Assemble Your Cake Roll
Gently unroll the cooled cake. Spread a thin layer of the cherry filling over the cake, leaving a 1-inch border around the edges. Gently spread about two-thirds of the stabilized whipped cream over the cherry filling. Carefully re-roll the cake (without the towel this time). Place the cake roll seam-side down on a serving platter. Use the remaining whipped cream to frost the outside of the roll. Garnish with chocolate shavings and fresh cherries. Chill for at least 1 hour before serving to allow the filling to set.
Pro Tips for a No-Crack Cake Roll
The most common fear with a cake roll is that it will crack. Here are the secrets to prevent that. First, don’t overbake the cake; an overbaked cake is a dry cake, and a dry cake will crack. Second, the immediate roll-up is crucial. Rolling the cake while it’s warm and flexible trains the “grain” of the cake, so it won’t resist when you roll it up with the filling later. Finally, be gentle! When unrolling and re-rolling, use a light but firm touch.
The Secret to Stabilized Whipped Cream
Regular whipped cream can start to weep and lose its shape after a few hours. For a cake roll that you can make ahead, stabilized cream is a must. The small amount of gelatin adds structure without changing the light, airy texture. The key is to make sure the gelatin is fully dissolved but not hot when you add it to the cream. Adding hot gelatin can deflate your cream. This technique is also great for frosting cakes like our mint chocolate mousse cake.
Variations and Substitutions
While the classic Black Forest combination is divine, feel free to make it your own. For a non-alcoholic version, simply replace the Kirsch in the cherry filling with an equal amount of cherry juice or water. You can also use a different fruit filling, like raspberry or strawberry, for a different flavor profile. For a richer chocolate experience, consider adding a simple chocolate ganache drizzle over the top.
How to Store Your Black Forest Cake Roll
Your finished Black Forest Cake Roll should be stored in the refrigerator due to the whipped cream filling. Cover it loosely with plastic wrap or store it in a cake carrier. It will keep for up to 3 days in the refrigerator. You can also freeze the cake roll. To do so, place it on a baking sheet and freeze until firm. Then, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 1 month. Thaw it in the refrigerator overnight before serving.
FAQs for Your Black Forest Cake Roll
Yes, absolutely! Because this recipe uses stabilized whipped cream, it holds up beautifully. You can make it up to 2-3 days in advance and store it, covered, in the refrigerator. The flavors will meld and be even more delicious.
The two most important steps are to not overbake the cake and to roll it up in a towel while it is still warm from the oven. This trains the cake to hold the rolled shape, making it much less likely to crack when you fill and re-roll it later.
Kirsch, a cherry brandy, is traditional and adds an authentic depth of flavor. However, it is completely optional. For a non-alcoholic version, you can substitute it with an equal amount of cherry juice, or simply use water.
You have options! You can use fresh pitted cherries, frozen cherries (thawed and drained), or good-quality canned sour cherries in water (drained). The key is to ensure they are pitted.
This happens when whipped cream isn’t stabilized. Our recipe includes a small amount of gelatin, which prevents the cream from weeping and ensures it stays firm and light. It’s a crucial step for a perfect cake roll.
Share Your Masterpiece!
We are confident that this will become your go-to Black Forest Cake Roll recipe. It’s a truly special dessert that’s worth every bit of effort. If you make this recipe, we would love to see it! Share a photo of your beautiful creation and tag us. Don’t forget to save it to your favorite dessert board on Pinterest!
Black Forest Cake Roll Recipe
Black Forest Cake Roll: A Foolproof Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients until just mixed.
- Pour batter into the prepared pan, spread evenly, and bake for 12-15 minutes. Immediately turn the warm cake out onto a kitchen towel dusted with powdered sugar. Gently roll the cake up with the towel inside and let it cool completely.
- For the cherry filling, combine cherries, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened, about 5-7 minutes. Stir in Kirsch (if using) and let cool completely.
- For the stabilized whipped cream, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 5-10 seconds to dissolve, then let cool slightly. Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. With the mixer on low, stream in the cooled gelatin. Beat to stiff peaks.
- Gently unroll the cooled cake. Spread with a thin layer of cherry filling, then about two-thirds of the whipped cream, leaving a 1-inch border. Re-roll the cake firmly and place seam-side down on a platter.
- Frost the outside of the roll with the remaining cream. Garnish with chocolate shavings and fresh cherries. Chill for at least 1 hour before serving.
Notes
Storage: Keep the cake roll refrigerated for up to 3 days. It can also be frozen for up to one month.
