If you have a hankering for a dessert that’s as stunning as it is scrumptious, then you absolutely must try this Swiss Chocolate Cherry Roll Cake Recipe. It’s a luscious chocolate sponge rolled up with a pillowy whipped cream and bursting with juicy cherries that dance in every bite. This cake brings together the silky richness of Swiss chocolate and the sweet tang of cherries in a way that feels both elegant and homey — perfect for celebrations or simply treating yourself to something special.
Ingredients You’ll Need
The magic of the Swiss Chocolate Cherry Roll Cake Recipe starts with simple, quality ingredients that each play a vital role. From the light eggs that give the cake its airy texture to the heavy whipping cream for that melt-in-your-mouth filling, every component is crucial in building the layers of flavor and texture.
- 4 large eggs: These provide structure and a light, fluffy base for the cake.
- 3/4 cup granulated sugar: Sweetens the cake just right while helping create a tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1/4 cup unsweetened cocoa powder: Brings rich, deep chocolate taste and a lovely dark color.
- 1 1/2 cups heavy whipping cream: Essential for making the smooth and luscious filling.
- 1/4 cup powdered sugar: Lightly sweetens the whipped cream for a delicate finish.
- 1 teaspoon vanilla extract (for whipped cream): Enhances the creamy filling with its subtle aroma.
- 1 cup cherry pie filling or fresh cherries: Adds a vibrant pop of fruity sweetness.
- 2 tablespoons cherry liqueur (optional): Elevates the cherry flavor with a kiss of sophistication.
- 1/2 cup chocolate shavings or curls: Perfect for decorating and adding a touch of texture.
- Fresh cherries for garnish: Identical to cherries within the cake, they make the presentation irresistibly inviting.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly to prevent sticking. In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale — this takes a few minutes and is key for that fluffy texture. Stir in vanilla extract and cocoa powder to blend everything smoothly into a rich chocolate batter. Pour it evenly into your prepared pan, then bake for 12 to 15 minutes. You’ll know it’s ready when the cake springs back lightly when touched.
Step 2: Roll and Cool the Cake
Once the cake is out of the oven, allow it to cool for a few minutes so it’s warm but not hot. Then invert the cake onto a clean kitchen towel dusted with powdered sugar — this sweet dusting will keep it from sticking. Peel away the parchment paper carefully. Now comes a gentle moment: roll the cake up with the towel snugly, starting from the short end, and let it cool completely in this rolled shape. This step is crucial for that perfect spiral and easy filling insertion later.
Step 3: Whip the Cream
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until it holds soft peaks. This luscious cream will be the cake’s dreamy filling, marrying the chocolate and cherries with its airy smoothness.
Step 4: Assemble the Roll
Carefully unroll the now-cooled cake and spread the whipped cream evenly, leaving a little border so it doesn’t spill out. Spoon the cherry pie filling or fresh cherries over the cream, and if you choose, drizzle some cherry liqueur for a lovely burst of flavor. Roll the cake back up gently without the towel, positioning it seam-side down on your serving platter.
Step 5: Decorate and Chill
Use remaining whipped cream to frost the outside of the roll, then sprinkle chocolate shavings or curls all over for an indulgent look and texture. Garnish with fresh cherries to crown your masterpiece. For the best texture and flavor, chill the entire cake before slicing and serving.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
Fresh cherries are a natural, gorgeous garnish that echo the cake’s cherry filling while adding a juicy freshness. Chocolate shavings bring texture and a luxurious touch to the cake’s surface. You can also add a light dusting of cocoa powder or a few mint leaves for a pop of contrasting color and aroma.
Side Dishes
This cake pairs beautifully with simple accompaniments that don’t compete with its flavor. Think a scoop of vanilla ice cream, a dollop of extra whipped cream, or even a warm cup of coffee or black tea to balance the sweetness and enhance the chocolate-cherry notes.
Creative Ways to Present
For special occasions, serve slices on elegant dessert plates with a drizzle of cherry sauce or chocolate ganache. You can also cut the roll into smaller pinwheel servings for bite-sized treats at parties — they’re as delightful to eat with fingers as with a fork!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Swiss Chocolate Cherry Roll Cake Recipe tightly in plastic wrap and keep it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for enjoying over a couple of days without losing any of its charm.
Freezing
If you want to keep your cake longer, freezing is a great option. Wrap it securely in plastic wrap, then in aluminum foil to protect against freezer burn. When stored this way, the cake can last up to 2 months. Thaw it overnight in the refrigerator before serving for best texture.
Reheating
This cake is best served chilled or at room temperature — reheating is not recommended, as it can affect the delicate texture of the whipped cream and sponge. Instead, take it out of the fridge a little before serving to allow the flavors to come alive naturally.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries provide a bright, natural flavor and a slight tartness that complements the chocolate beautifully. Just be sure to pit them and maybe macerate them slightly with sugar or cherry liqueur for extra juiciness.
What kind of cocoa powder is best for this recipe?
Using unsweetened cocoa powder is key here because it gives an intense chocolate flavor without added sweetness, letting you balance the sugar levels perfectly. Dutch-processed cocoa will result in a smoother, less acidic taste, but natural cocoa works well too.
Can this cake be made ahead for a party?
Yes! The Swiss Chocolate Cherry Roll Cake Recipe can be assembled a day in advance and stored in the fridge. In fact, chilling it overnight helps the flavors meld and makes slicing easier.
Is there a non-alcoholic substitute for cherry liqueur?
Certainly. Cherry juice or a splash of cherry extract works wonderfully if you want to keep things alcohol-free but still enjoy that rich cherry flavor in your cake.
How do I get nice, even chocolate shavings for decorating?
Use a vegetable peeler on a bar of good-quality chocolate to create elegant curls or shavings. Make sure the chocolate is slightly chilled but not too hard, so it peels without crumbling.
Final Thoughts
This Swiss Chocolate Cherry Roll Cake Recipe is one of those desserts that feels like a hug on a plate—comforting yet decadent, simple but special. It’s a joy to bake, share, and savor, whether for a celebration or a quiet moment with a loved one. Give it a try and watch as it quickly becomes a favorite go-to for your dessert cravings!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Description
This Swiss Chocolate Cherry Roll Cake is a delightful, elegant dessert featuring a soft, cocoa-flavored sponge cake rolled with luscious whipped cream and sweet cherry filling. Topped with chocolate shavings and fresh cherries, it’s perfect for special occasions or any time you crave a light yet indulgent treat.
Ingredients
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Filling and Decoration:
- 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 garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Cake Batter: In a large bowl, beat the 4 large eggs and 3/4 cup granulated sugar until the mixture is thick and pale. Stir in 1 teaspoon vanilla extract and 1/4 cup unsweetened cocoa powder until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched, indicating it is cooked through.
- Cool and Roll Cake: Let the cake cool for a few minutes, then invert it onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up gently with the towel starting from the short end. Allow the cake to cool completely while rolled.
- Prepare Whipped Cream Filling: In a mixing bowl, whip 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form, creating a light and fluffy filling.
- Unroll and Fill Cake: Unroll the cooled cake gently. Spread the whipped cream evenly across the surface, leaving a small border around the edges.
- Add Cherry Filling and Liqueur: Spoon 1 cup cherry pie filling (or fresh cherries) evenly over the whipped cream. If desired, drizzle 2 tablespoons of cherry liqueur over the cherries for extra flavor.
- Re-roll the Cake: Carefully roll the cake back up without the towel, ensuring the seam side is down, and place it on a serving platter.
- Decorate the Cake: Use the remaining whipped cream to decorate the top of the cake. Sprinkle with 1/2 cup chocolate shavings and garnish with fresh cherries for an attractive finish.
- Slice and Serve: Chill the roll cake before slicing. Serve chilled to enjoy the full flavors and texture.
Notes
- Line the jelly roll pan carefully with parchment to make rolling and removing the cake easier.
- Be gentle when rolling and unrolling the cake to prevent cracks in the sponge.
- If cherry liqueur is not available or preferred, you can omit it or substitute with cherry juice.
- This cake is best served chilled but can be stored covered in the refrigerator for up to 2 days.
- For extra flavor, dust a little powdered sugar on top before serving.
