Name: Swiss Chocolate Cherry Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup unsweetened cocoa powder; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup cherry pie filling or fresh cherries; 2 tablespoons cherry liqueur (optional); 1/2 cup chocolate shavings or curls; Fresh cherries for decoration

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Swiss Chocolate Cherry Roll Cake is an elegant and indulgent dessert that combines the richness of chocolate with the bright, tart flavor of cherries. A delicate cocoa sponge cake is rolled with whipped cream and cherry filling, then finished with chocolate shavings and fresh cherries. This classic rolled cake is as beautiful as it is delicious, perfect for festive occasions or an impressive after-dinner treat.

Why You’ll Love This Recipe
This cake is a showstopper that requires simple ingredients but delivers a sophisticated presentation. The sponge cake is light and airy, the whipped cream is soft and rich, and the cherries add a fruity contrast that balances the sweetness. It’s ideal for birthdays, holidays, or when you simply want to impress with a homemade dessert. The roll technique may seem complex, but it’s surprisingly manageable and yields stunning results.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

Large eggs

Granulated sugar

Vanilla extract

Unsweetened cocoa powder

For the Whipped Cream Filling:

Heavy whipping cream

Powdered sugar

Vanilla extract

For the Filling and Decoration:

Cherry pie filling or fresh cherries

Cherry liqueur (optional)

Chocolate shavings or curls

Fresh cherries for decoration

Directions
Prepare the Cake
Preheat Oven: Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Make the Batter: In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Add vanilla extract and sift in the cocoa powder. Stir gently until the batter is smooth and fully combined.

Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Roll the Cake: Remove from the oven and let it cool for 2–3 minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake with the towel. Let cool completely in the rolled shape.

Prepare the Filling
Make Whipped Cream: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.

Add Cherries: If using cherry pie filling, mix with cherry liqueur if desired. If using fresh cherries, pit and chop them before mixing with a little sugar or liqueur.

Assemble the Cake
Unroll and Fill: Gently unroll the cooled cake. Spread an even layer of whipped cream over the surface. Add a layer of cherry filling, leaving a small border at the edges.

Roll and Decorate: Carefully roll the cake back up without the towel. Transfer to a serving platter. Top with remaining whipped cream, chocolate shavings or curls, and fresh cherries.

Servings and timing
Servings: 8–10

Preparation Time: 25 minutes

Baking Time: 15 minutes

Total Time: 40–45 minutes

Calories: Approximately 320 kcal per serving

Variations
Liqueur-Free: Omit the cherry liqueur for an alcohol-free version suitable for all ages.

Different Fruits: Swap cherries for raspberries, strawberries, or a berry blend.

Chocolate Cream: Add cocoa powder to the whipped cream for a double chocolate variation.

Nutty Addition: Add crushed toasted almonds or hazelnuts to the filling for texture.

Storage/Reheating
Storage: Store the roll cake in the refrigerator, covered, for up to 3 days.

Freezing: Wrap the un-decorated roll in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator and decorate before serving.

Serving: Serve chilled or allow to sit at room temperature for 10–15 minutes before slicing.

FAQs
Can I make the cake ahead of time?
Yes, both the sponge and the assembled cake can be made a day ahead and stored in the refrigerator.

Is this cake difficult to roll?
Not if the cake is rolled while still warm. Cooling in the rolled shape prevents cracking.

Can I use store-bought whipped cream?
Yes, though freshly whipped cream has better flavor and texture.

What if I don’t have a jelly roll pan?
Use a similarly sized rimmed baking sheet (15×10 inches). Adjust baking time slightly if needed.

Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of regular flour. Ensure all other ingredients are gluten-free.

Do I need to use parchment paper?
Yes, parchment helps prevent sticking and makes rolling the cake much easier.

Can I add chocolate chips to the filling?
Yes, mini chocolate chips can be folded into the whipped cream for extra texture and flavor.

What’s the best way to slice the cake cleanly?
Chill the cake slightly before slicing and use a sharp knife wiped clean between cuts.

Can I add gelatin to stabilize the whipped cream?
Yes, for added stability, dissolve 1 teaspoon of gelatin in warm water and mix into the cream before whipping.

What kind of cherries are best?
Sweet cherries like Bing work well fresh; tart cherries are ideal in pie filling.

Conclusion
Swiss Chocolate Cherry Roll Cake is a sophisticated yet approachable dessert that brings together rich chocolate, velvety cream, and juicy cherries in every slice. With its stunning presentation and crowd-pleasing flavor, it’s a perfect treat for holidays, dinner parties, or whenever you want to make a special impression. Once you try this recipe, it’s bound to become a favorite in your dessert collection.

Swiss Chocolate Cherry Roll Cake

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Author: Douaa
Total Time: 35 minutes
Yield: 8–10 slices
Diet: Vegetarian

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Description

Swiss Chocolate Cherry Roll Cake is an elegant and indulgent dessert that combines a fluffy cocoa sponge cake with rich whipped cream and a vibrant cherry filling. This classic rolled cake is finished with chocolate curls and fresh cherries, making it perfect for holidays, birthdays, or any special occasion.

Instructions

Preheat Oven: To 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
Make Cake Batter: Beat eggs and granulated sugar until pale and thick. Stir in vanilla and cocoa powder.
Bake: Spread batter evenly in the prepared pan and bake for 12–15 minutes, or until it springs back when touched.
Roll Cake: Let the cake cool slightly, then invert onto a powdered sugar-dusted kitchen towel. Peel off parchment and roll up gently with the towel. Cool completely.
Prepare Whipped Cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Fill the Cake: Unroll cooled cake and spread whipped cream evenly over it. Spoon cherry filling evenly, adding cherry liqueur if desired.
Roll and Decorate: Re-roll the cake gently. Place seam side down and garnish with chocolate shavings and fresh cherries.
Chill and Serve: Refrigerate for 1 hour before slicing for cleaner cuts.

Notes

For a richer taste, use dark cocoa powder.
Fresh cherries can be substituted with cherry preserves if out of season.
Store refrigerated for up to 3 days, covered.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American