Name: Black Forest Cake Roll Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: German-American
Ingredients: 4 eggs; ⅓ cup flour; ¼ cup unsweetened cocoa powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ¾ cup granulated sugar; ½ cup tub-style cream cheese; 1 cup frozen whipped dessert topping, separated (divided into ½ cup and ½ cup); ⅔ cup chopped maraschino cherries (drained and patted dry); 1 tablespoon sugar-free hot fudge ice cream topping, warmed; 10 maraschino cherries, drained and patted dry (for garnish)

Ingredients

4 eggs

⅓ cup flour

¼ cup unsweetened cocoa powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup granulated sugar (see Tips)

Additional unsweetened cocoa powder (for dusting)

½ cup tub-style cream cheese

1 cup frozen whipped dessert topping, separated

⅔ cup chopped maraschino cherries

1 tablespoon sugar-free hot fudge ice cream topping, warmed

10 maraschino cherries, drained and patted dry (for garnish)

Instructions

Step 1: Allow eggs to stand at room temperature for 30 minutes. Grease a 15x10x1-inch baking pan and line the bottom with parchment paper. Grease and lightly flour the parchment paper, then set the pan aside. In a small bowl, stir together flour, ¼ cup cocoa powder, baking soda, and salt; set aside.

Step 2: Preheat oven to 375°F (190°C). In a large bowl, beat eggs on high speed with an electric mixer for 5 minutes. Gradually add granulated sugar, beating until the mixture is thick and lemon-colored. Gently fold in the flour mixture until just combined. Spread batter evenly into the prepared pan.

Step 3: Bake for about 15 minutes, or until the top springs back when lightly touched. Immediately loosen the edges of the cake from the pan and turn it out onto a towel sprinkled with cocoa powder. Carefully peel off the parchment paper. Starting from a short side, roll the cake and towel into a spiral. Let it cool on a wire rack for 1 hour.

Step 4: Prepare the Cherry Cream Filling by beating cream cheese in a bowl on medium speed until smooth. Add ½ cup thawed whipped topping and beat on low speed until just combined. Fold in the remaining ½ cup thawed whipped topping. Drain and chop maraschino cherries, then gently fold them into the cream cheese mixture.

Step 5: Unroll the cooled cake and remove the towel. Spread the Cherry Cream Filling evenly over the cake, leaving a 1-inch border around the edges. Roll the cake carefully back into a spiral. Trim the ends, cover, and chill in the refrigerator for 2 to 24 hours.

Step 6: Before serving, drizzle the cake with the warmed sugar-free hot fudge topping and garnish with whole maraschino cherries.

Tips & Variations

For best results, use room temperature eggs—they whip up to a higher volume for a lighter cake.

If you prefer a sweeter filling, add a teaspoon of sugar when mixing the cream cheese and whipped topping.

Substitute fresh cherries or cherry preserves for a different texture and flavor in the filling.

Dust the towel with cocoa powder before rolling to prevent sticking and add extra chocolate flavor.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from drying out. When ready to serve, let it sit at room temperature for 10-15 minutes for the best texture. Leftover slices can be gently reheated in the microwave for 10 seconds, but fresh is best.

FAQs

Can I freeze the Black Forest Cake Roll?

Yes, you can freeze the cake roll wrapped tightly in plastic wrap and foil for up to 1 month. Thaw it overnight in the refrigerator before serving.

What can I use instead of tub-style cream cheese?

You can use regular cream cheese softened to room temperature, but make sure it’s well whipped to achieve a light filling texture similar to the tub-style version.