Chocolate cake light cream and rich cherries
Chocolate, cream, and cherries—what could be more classic? This Chocolate Cherry Swiss Roll is the ultimate dessert for when you want something light, decadent, and full of nostalgic charm. Imagine a soft, cocoa-rich sponge cake rolled with airy vanilla cream and succulent cherries, then topped with more whipped cream, fresh cherries, and a sprinkle of chocolate chips. It’s part Black Forest cake, part roulade, and 100% irresistible.
If you’re looking for a show-stopping dessert that’s easier to make than it looks, you’ve just found it.
Who This Recipe Is For
This beautiful roll cake is ideal for:
Chocolate lovers who want a rich, yet airy dessert.
Intermediate home bakers looking for a fun new challenge.
Celebrations or holidays where presentation matters.
Fans of Black Forest cake, but seeking a simpler, more elegant twist.
Cherry season enthusiasts who want to highlight summer’s sweetest fruit.
It’s impressive, delicious, and—surprisingly—not too heavy. The whipped cream keeps it light, while the cherries add a burst of tart-sweet flavor in every bite.
Why You’ll Love This Chocolate Cherry Roll Cake
✅ Moist chocolate sponge that’s tender and easy to roll.
✅ Fluffy vanilla whipped cream that balances the richness.
✅ Juicy cherries—fresh or jarred—add bright, fruity flavor.
✅ Make-ahead friendly for stress-free hosting.
✅ Visually stunning with a spiral that looks bakery-worthy.
Ingredients Overview
For the Chocolate Cake:
¾ cup wheat flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup sugar
1 tsp vanilla extract
2 tbsp whole milk
For the Cream Filling:
1½ cups heavy cream (to whip)
¼ cup powdered sugar
1 tsp vanilla extract
1 cup pitted and chopped cherries (fresh or jarred)
For Decoration:
1 cup whipped cream
Fresh cherries
Chocolate chips or shavings
How to Make Chocolate Cherry Swiss Roll
1️⃣ Prep and Bake the Cake
Preheat your oven to 177°C (350°F).
Line a 25×38 cm (10×15 inch) jelly roll pan with parchment paper and grease it well.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar for about 5 minutes until light and fluffy.
Stir in the vanilla extract and milk, then gently fold in the dry ingredients.
Pour the batter into the prepared pan, smoothing it into an even layer.
Bake for 10–12 minutes, or until the cake springs back when touched.
Tip: Don’t overbake—the cake should be soft and pliable for rolling.
2️⃣ Roll While Warm
Turn the hot cake out onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment, then immediately roll the cake (with the towel inside) starting from the short side.
Let it cool completely in this shape—this prevents cracks later.
3️⃣ Make the Cream Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold in the chopped cherries.
Note: If using jarred or canned cherries, drain them well to avoid sogginess.
4️⃣ Fill and Roll Again
Carefully unroll the cooled cake and spread the whipped cream and cherry filling evenly across the surface.
Roll it back up tightly (without the towel), wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
5️⃣ Decorate and Serve
Unwrap the chilled roll and place it seam-side down on a platter.
Frost with additional whipped cream, and garnish with fresh cherries and chocolate chips or curls.
Slice in spirals and serve.
Kitchen Equipment You’ll Need
Jelly roll pan (25×38 cm or 10×15 inch)
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Sifter or fine mesh sieve
Spatula
Clean kitchen towel
Plastic wrap
Tips, Substitutions & Variations
No cherries? Use raspberries, strawberries, or canned fruit cocktail.
Chocolate overload: Add a layer of chocolate ganache or sprinkle cocoa nibs for a richer version.
Flavor twist: Replace vanilla with almond extract or cherry liqueur for a bolder flavor.
Vegan option: Use a plant-based whipped topping and egg replacer for the sponge.
Mini version: Slice the cake into smaller rolls and serve as individual portions or mini cakes.
Add crunch: Sprinkle chopped nuts like hazelnuts or almonds into the cream layer.
Storage Instructions
Refrigerate: Store in the fridge for up to 3 days, covered with plastic wrap or in an airtight container.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Pro tip: Add decorations right before serving for best texture and appearance.
What to Serve With Chocolate Cherry Swiss Roll
Beverage pairings:
A glass of red wine like Merlot or Shiraz
Espresso or cappuccino for a rich pairing
Cherry soda or sparkling lemonade for a light, non-alcoholic option
Dessert companions:
A scoop of vanilla bean ice cream
A drizzle of cherry sauce or chocolate ganache
Candied nuts for a crunch contrast
Frequently Asked Questions (FAQ)
Can I make this cake the day before?
Yes! In fact, chilling overnight enhances the flavor and helps the cake hold its shape better.
What if my cake cracks?
Minor cracks are fine and can be hidden with whipped cream. Rolling the cake while warm is key to avoiding cracks.
Can I use whipped topping instead of cream?
Yes, just make sure it’s stabilized enough to hold the filling.
Do I need a special pan?
A jelly roll pan (shallow baking tray) is ideal. Regular cake pans may result in a cake that’s too thick to roll.
Can I use cherry pie filling?
You can, but use it sparingly—it’s sweeter and more syrupy than fresh or jarred cherries.
Final Thoughts
This Chocolate Cherry Swiss Roll is the kind of dessert that’s as rewarding to make as it is to eat. From its beautifully swirled interior to its dreamy combination of flavors and textures, it hits all the right notes. Whether you’re making it for a holiday dinner or a weekend treat, it’s sure to steal the show.
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Roll up your sleeves—this is one cake that’s worth the swirl. 🍒🍫