Swiss Chocolate Cherry Roll Cake Recipe
Sink your fork into a slice of the Swiss Chocolate Cherry Roll Cake and you’re instantly swept into the world of decadent European desserts—no plane ticket required! This gorgeous, rolled confection is equal parts chocolatey sponge and fluffy whipped cream, streaked with tart cherry filling for that irresistible sweet-tangy duo. Whether you’re celebrating a special occasion or simply craving something extraordinary on a Wednesday, this recipe brings together rich flavors and a showstopping presentation, all while being surprisingly achievable in your home kitchen.
Ingredients You’ll Need
The magic of the Swiss Chocolate Cherry Roll Cake starts with a handful of kitchen staples. Each ingredient plays a crucial role in delivering the delicate texture, bold chocolate notes, and that classic swirl of cherries and cream you’re after.
- Eggs (4 large, room temperature): Gives the cake structure and a light, airy texture—room temperature eggs whip up best!
- Granulated sugar (1/2 cup): Sweetens the sponge and helps create that signature tender crumb.
- Vanilla extract (1 teaspoon + 1/2 teaspoon for cream): Deepens both the cake and the whipped cream’s flavor.
- All-purpose flour (1/3 cup): Just enough to give the cake body without making it dense.
- Unsweetened cocoa powder (1/4 cup): The source of that rich, chocolate flavor—choose high-quality for the best results.
- Baking powder (1/2 teaspoon): Ensures a gentle rise so your roll stays fluffy.
- Salt (1/4 teaspoon): Balances sweetness and amps up the chocolate notes.
- Powdered sugar (for dusting towel & whipped cream, 2 tablespoons): Prevents sticking and sweetens the cream just right.
- Heavy whipping cream (1 cup): Whips up creamy, cloud-like filling that’s sturdy enough to roll.
- Cherry pie filling (1/2 cup plus extra for topping): Lends rosy color and pops of tart fruit throughout the dessert.
- Chocolate ganache or melted chocolate (1/2 cup for drizzle): For a glossy, rich finish that hints at bakery-level decadence.
How to Make Swiss Chocolate Cherry Roll Cake
Step 1: Prepare Your Pan and Preheat
Start by setting your oven to 350°F so it’s ready to bake the moment your batter is mixed. Line a 10×15-inch jelly roll pan with parchment paper and give it a light greasing. This duo ensures your cake releases easily and maintains that crucial, crack-free surface when rolling later.
Step 2: Whip Eggs for Maximum Volume
Crack four large eggs into a mixing bowl and beat them on high speed for about five minutes. You want the eggs thick, pale, and almost tripled in volume—this is what gives the Swiss Chocolate Cherry Roll Cake its springy, light-as-air texture!
Step 3: Add Sugar and Vanilla
Slowly sprinkle in the granulated sugar and a teaspoon of vanilla, continuing to beat until everything’s glossy and well combined. This not only sweetens the batter but gives the cake its classic soft crumb and a lingering hint of vanilla.
Step 4: Sift and Fold in the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This step is key—sifting ensures a lump-free batter and a uniform chocolatey base. Gently fold these dry ingredients into the eggs, careful not to deflate all that airy volume you just created.
Step 5: Bake the Cake
Pour your silky batter into the prepared pan and spread evenly, getting it right to the corners. Pop it in the oven and bake for 10 to 12 minutes. The cake is ready when it springs back under a light touch—don’t overbake or it’ll be tricky to roll!
Step 6: Roll While Hot
Lay a clean kitchen towel out and dust it generously with powdered sugar. As soon as your cake is out of the oven, invert it onto the towel, peel away the parchment paper, and gently roll the cake up from the short side with the towel inside. This step locks in a curve, preventing cracks when filled later. Let it cool completely in its swaddle.
Step 7: Whip the Cream
Beat the heavy cream in a chilled bowl with powdered sugar and half a teaspoon of vanilla. Keep whipping until stiff peaks form—a must for easy rolling and a stable filling. For grown-up flair, a dash of Kirsch or cherry liqueur can be whisked in here.
Step 8: Fill and Roll Up
Once your cake has fully cooled, carefully unroll it. Spread a thin, even layer of cherry pie filling across the surface, then follow with all that dreamy whipped cream. Re-roll the cake gently but firmly, this time without the towel, keeping the roll tight but being careful not to squeeze out the filling.
Step 9: Garnish and Serve
Set your roll seam-side down on a serving platter. Drizzle over a glossy stream of chocolate ganache, and spoon extra cherry pie filling on top for that over-the-top finish. Slice, serve, and watch everyone’s eyes light up!
How to Serve Swiss Chocolate Cherry Roll Cake
Garnishes
For a beautiful finish, dust slices with a whisper of powdered sugar or a little extra cocoa powder just before serving. For that memorable final touch, scattered fresh cherries or a few chocolate curls will turn your Swiss Chocolate Cherry Roll Cake into a dessert centerpiece worthy of admiration.
Side Dishes
Because this cake is so luscious, you’ll want to serve it with light, balancing accompaniments. A scoop of vanilla ice cream, a bowl of lightly sweetened whipped cream, or even some tart, fresh berries add extra freshness without overpowering the stars of the show.
Creative Ways to Present
Slice your Swiss Chocolate Cherry Roll Cake into thick rounds and arrange them in a spiral on a platter for a dramatic presentation. Or, make individual “mini rolls” for a modern twist at a dessert buffet. Don’t forget dainty plates, vintage forks, and maybe some edible flowers for extra flair!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake slices snugly in plastic wrap or keep them in an airtight container in the fridge. The cake will stay moist and the whipped cream stable for up to two days—perfect for impromptu late-night desserts or next-day treats.
Freezing
Yes, you can freeze the Swiss Chocolate Cherry Roll Cake! Slice it into portions, wrap each slice tightly with plastic wrap, and then pop them in a freezer-safe bag. When your sweet tooth strikes, just thaw a slice in the refrigerator overnight.
Reheating
Since this roll cake is served chilled, there’s actually no need to reheat. If you want to bring out more chocolatey aroma, let a refrigerated slice come to room temperature for 10-15 minutes before serving. The cream softens and the flavors shine beautifully.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Just pit and chop fresh cherries, simmer them briefly with a little sugar and cornstarch to make a jammy filling, then cool before spreading over your cake.
What if my cake cracks when rolling?
Don’t worry—a few minor cracks are common and will be hidden by your whipped cream and ganache topping. Rolling the cake while still warm helps prevent big splits, so act quickly when it comes out of the oven.
How far in advance can I make Swiss Chocolate Cherry Roll Cake?
You can make the roll a full day ahead and store it tightly wrapped in the fridge. If you’re prepping for a party, drizzle with ganache and add fruit just before serving for the best look.
Can I use store-bought whipped topping instead of homemade whipped cream?
Homemade whipped cream is best for flavor and stability, but in a pinch, you can use stabilized store-bought whipped topping. Avoid anything overly sweet, as it can overpower the cherry and chocolate.
How do I make chocolate ganache for drizzling?
Simply heat equal parts heavy cream and chopped chocolate until melted and smooth. Let it cool slightly before drizzling so it’s thick enough to glide over the cake without running off the sides.
Final Thoughts
If you’re searching for a showstopper, the Swiss Chocolate Cherry Roll Cake delivers on every front—flavor, appearance, and sheer joy factor. Try it once, and you’ll crave this delicious swirl of chocolate and cherry for birthdays, holidays, and every gathering in between!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Total Time: 1 hour (includes cooling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of this Swiss Chocolate Cherry Roll Cake, a delightful dessert that combines rich chocolate cake with sweet cherry filling and whipped cream, all rolled into a beautiful presentation.
Ingredients
Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting towel)
Filling and Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry pie filling (plus extra for topping)
- 1/2 cup chocolate ganache or melted chocolate (for drizzle)
Instructions
- Preheat the Oven: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the Cake: Beat eggs until thick, then add sugar and vanilla. Sift dry ingredients together and fold into the egg mixture. Bake until the cake springs back, then invert onto a powdered sugar-dusted towel, roll, and cool.
- Prepare the Filling: Beat heavy cream, sugar, and vanilla until stiff peaks form. Unroll the cake, add cherry filling and whipped cream, then roll it back up.
- Finish and Serve: Drizzle with chocolate ganache, top with cherry filling, and serve.
Notes
- For a richer flavor, add a splash of Kirsch or cherry liqueur to the whipped cream.
- The roll can be made a day ahead and stored in the fridge. Use stabilized whipped cream if making in advance.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
