If you’re looking for a showstopping dessert that tastes just as magical as it looks, allow me to introduce my Swiss Chocolate Cherry Roll Cake. This heavenly treat combines pillowy-soft chocolate sponge, billowy whipped cream, and luscious cherry filling all rolled up into a stunning cake that practically begs for a celebration. Whether you’re hosting a special gathering or just want to treat yourself to something extraordinary, the Swiss Chocolate Cherry Roll Cake brings together the best flavors and textures—and always earns rave reviews!
Ingredients You’ll Need
Even though the Swiss Chocolate Cherry Roll Cake looks like it’s straight from a fancy patisserie, the ingredients are familiar, simple, and each one brings its own magic. From the rich cocoa to the soft whipped cream and those bright, juicy cherries, every element is essential for making this dessert utterly irresistible.
- All-purpose flour: Gives the sponge structure without making it dense or heavy.
- Unsweetened cocoa powder: Delivers deep chocolate flavor and a rich color to your cake.
- Baking powder: Ensures a light, springy roll by adding lift to the batter.
- Salt: A pinch awakens all the sweet and chocolatey notes.
- Large eggs: The secret to a flexible, spongey cake and a light crumb.
- Granulated sugar: Sweetens the cake and helps whip the eggs to fluffy perfection.
- Vanilla extract: Adds warmth and aroma, making both the cake and cream taste richer.
- Milk: A splash keeps the cake tender and moist.
- Powdered sugar (for dusting): Prevents the cake from sticking as you roll, plus adds a little snowy drama.
- Heavy cream: Whips up into cloud-like peaks for the dreamy filling.
- Powdered sugar (for cream): Sweetens the whipped cream without any grittiness.
- Cherry pie filling: Bursts of tart, juicy cherries tucked right inside; don’t forget a little extra for garnish!
- Semi-sweet chocolate chips (melted): For that luscious drizzle on top—like chocolate magic!
How to Make Swiss Chocolate Cherry Roll Cake
Step 1: Prepare the Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—so nothing sticks at the big reveal! Next, in a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures you have an ultra-smooth, lump-free batter and keeps that chocolate cake feather-light.
Step 2: Whip the Eggs and Sugar
Grab your largest mixing bowl and crack in the eggs, then add the granulated sugar. Using a hand or stand mixer, beat on high speed for a full five minutes. This seems long, but you’re after a pale, thick, fluffy ribbon of egg mixture—the kind that leaves a trail when you lift the beaters. This step is what helps your Swiss Chocolate Cherry Roll Cake roll beautifully without cracking.
Step 3: Combine Wet and Dry Ingredients
Stir in the vanilla and milk to the egg mixture, blending gently. Next, pour the sifted dry ingredients in, folding carefully with a spatula. The secret here is to be gentle—too much mixing means less fluff and a tougher cake. Just fold until everything’s combined and streak-free.
Step 4: Bake the Sponge
Pour that silky batter into your prepared pan and spread it evenly with an offset spatula. Pop it in the oven and let it bake for 10 to 12 minutes, or until it springs back when lightly touched. This cake bakes fast because it’s thin—keep a close eye on it, as overbaking can make it brittle.
Step 5: Roll the Cake While Warm
Now for the heart-stopping moment: as soon as the cake comes out of the oven, turn it out onto a clean, powdered sugar-dusted kitchen towel. Gently peel away the parchment, then, starting from the short end, roll the warm cake up in the towel. The powdered sugar creates a barrier so it doesn’t stick, and rolling while warm sets the shape for your Swiss Chocolate Cherry Roll Cake. Leave it to cool completely while wrapped—this keeps everything flexible.
Step 6: Whip the Cream
As the cake cools, make your filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. You want a whipped cream that holds its shape but is still pillowy and spreadable. (For an extra cherry punch, you can add a touch of cherry extract at this point.)
Step 7: Fill, Roll, and Chill
Once your sponge is cool, gently unroll it. Spread an even layer of the whipped cream all over, stopping just before the edges. Spoon that glossy cherry pie filling over the whipped cream, spreading gently so you don’t disturb the layer beneath. Now, roll the cake back up (this time without the towel), and place it seam-side down on your serving platter.
Step 8: Decorate!
Drizzle the top of your Swiss Chocolate Cherry Roll Cake with melted semi-sweet chocolate (use a spoon or a piping bag for decadence!). Add extra cherry pie filling or even a few whole cherries for a little extra pizzazz. Refrigerate for at least an hour to help everything set before slicing and serving.
How to Serve Swiss Chocolate Cherry Roll Cake
Garnishes
Turn your Swiss Chocolate Cherry Roll Cake into an absolute centerpiece with a few beautiful garnishes. Drizzle more melted chocolate over the top right before serving, add dollops of extra cherry pie filling, or even place a few fresh cherries and a light dusting of powdered sugar on each slice. If you have access to fresh mint, a couple of tiny leaves can make each serving pop with color.
Side Dishes
Because the Swiss Chocolate Cherry Roll Cake is rich and luscious, it pairs beautifully with a simple cup of strong coffee or black tea. If you’re hosting a dessert party, serve it alongside a scoop of vanilla bean ice cream, or add a platter of fresh berries to lighten things up and provide a little tart contrast. It’s also stunning next to a small glass of kirsch or cherry liqueur for grown-up celebrations.
Creative Ways to Present
If you want to wow the crowd, try slicing the cake into thick rounds and arranging them on a cake stand so the swirled layers are front and center. You can even stack the slices with whipped cream and cherries layered between for a playful, modern trifle effect. For individual servings, pre-slice and plate each portion, topping with extra chocolate drizzle and a decorative swirl of whipped cream.
Make Ahead and Storage
Storing Leftovers
Store any leftover Swiss Chocolate Cherry Roll Cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. The cake will stay fresh and moist for up to three days, making it ideal for make-ahead entertaining. The flavors get even better as they mingle, and the whipped cream holds its shape thanks to the sponge’s gentle embrace.
Freezing
If you want to get ahead or if you have more cake than you can eat, you absolutely can freeze the Swiss Chocolate Cherry Roll Cake. Wrap the cake tightly in plastic wrap, then add a layer of foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
The Swiss Chocolate Cherry Roll Cake is at its best served cold or at cool room temperature, so no reheating is needed. If you’ve just taken it out of the freezer, let it thaw gently in the fridge. Avoid microwaving or heating, as this can cause the whipped cream to melt and the sponge to become soggy.
FAQs
Can I use fresh cherries instead of pie filling?
Absolutely! If cherries are in season, pit and chop fresh cherries, then toss them with a bit of sugar before spreading them over the whipped cream. You can even simmer them briefly to make a quick homemade compote for a more natural, tangy flavor.
What should I do if my cake cracks while rolling?
Don’t panic—a little crack here or there is surprisingly easy to hide. Just keep rolling, then use the whipped cream and melted chocolate drizzle to cover any imperfections. The Swiss Chocolate Cherry Roll Cake will still taste incredible and look gorgeous once garnished.
Is there a way to make the cake gluten-free?
Yes! Substitute a high-quality gluten-free all-purpose flour blend in equal measure for the regular flour. Be sure to choose a blend intended for cakes and cookies to maintain that soft, flexible texture.
Can I make the cake a day ahead?
Definitely. The Swiss Chocolate Cherry Roll Cake is actually at its best after chilling for several hours, or even overnight. This lets the flavors meld and makes the cake easier to slice cleanly.
What’s the secret to getting a smooth, lump-free sponge?
Take time to sift your flour and cocoa powder before mixing, and be gentle when folding the wet and dry ingredients together. Whipping the eggs and sugar for the full five minutes is key—it helps create the structure needed for a tender cake that rolls without cracking.
Final Thoughts
This is one of those desserts that makes everyone at the table pause and ooh with excitement before diving in. If you’ve never made a rolled cake before, don’t be intimidated—the Swiss Chocolate Cherry Roll Cake is truly a joy to bake and share. Give it a try, have fun with the flour and chocolate, and let yourself be wowed by the beauty (and taste) you create!
