Swiss Chocolate Cherry Roll Cake

Swiss chocolate cherry roll cake is a rich, decadent dessert that brings together the deep flavor of chocolate sponge cake with sweet, juicy cherries and a light, creamy filling. Rolled up into a beautiful spiral and finished with a dusting of powdered sugar or a drizzle of ganache, this cake is both elegant and indulgent. I love how the tender sponge and fruity filling work together to create a stunning treat that’s surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of light and rich. The chocolate sponge is soft and airy, making it easy to roll, while the whipped filling and cherry layer give it just the right amount of sweetness and contrast. It’s an impressive dessert that’s ideal for special occasions, holidays, or simply when I want to treat myself to something beautiful and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:
eggs
granulated sugar
all-purpose flour
unsweetened cocoa powder
baking powder
salt
vanilla extract

For the filling:
heavy whipping cream
powdered sugar
vanilla extract
cherry preserves or cherry pie filling (drained if using canned)
optional: chopped or whole pitted cherries (fresh or jarred)

Optional toppings:
powdered sugar (for dusting)
chocolate ganache or drizzle
shaved chocolate or maraschino cherries for garnish

Directions

1. I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

2. I beat the eggs and sugar together until light, fluffy, and pale in color.

3. I sift together the flour, cocoa powder, baking powder, and salt, then gently fold it into the egg mixture along with the vanilla.

4. I pour the batter into the prepared pan and spread it evenly. I bake for 10–12 minutes, or until the top springs back when lightly pressed.

5. I remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. I peel off the parchment and roll the cake up with the towel while it’s warm. I let it cool completely.

6. For the filling, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I gently fold in the cherry preserves or layer them separately.

7. Once the cake is cool, I unroll it, spread the whipped cream and cherry filling evenly over the surface, then carefully roll it back up.

8. I refrigerate the roll for at least 1 hour to set, then slice and serve with a dusting of powdered sugar or a drizzle of chocolate.

Servings and timing

This recipe makes about 10 slices.
Prep time: 25 minutes
Cook time: 12 minutes
Cooling & chilling time: 1 hour
Total time: 1 hour 40 minutes

Variations

Sometimes I use chocolate whipped cream for an extra chocolatey version. I’ve also made a black forest twist with kirsch (cherry brandy) brushed on the cake before filling. When I want a shortcut, I use store-bought whipped topping and cherry pie filling. For a richer finish, I drizzle ganache on top or frost the entire roll.

Storage/Reheating

I store the cake covered in the refrigerator for up to 3 days. It slices best when chilled. I don’t recommend freezing it with the cream filling, but the sponge cake can be made and frozen (unfilled) for up to 1 month. I let it thaw in the fridge before filling and serving.

FAQs

Why do I roll the cake while it’s warm?

Rolling it warm helps it hold the rolled shape without cracking. I let it cool rolled, then unroll and fill it once cooled.

Can I use whipped topping instead of fresh cream?

Yes, whipped topping works in a pinch. I just make sure to fold it gently and not overfill the cake.

What cherries work best?

I like cherry preserves for smoothness or fresh chopped cherries for texture. I’ve also used jarred morello cherries for a tangy note.

How do I keep the cake from cracking?

I don’t overbake it, and I always roll it while warm with a towel. A dusting of powdered sugar on the towel helps prevent sticking.

Can I make it ahead of time?

Yes, and it’s actually better after chilling for a few hours. I just keep it covered and slice it right before serving.

Conclusion

Swiss chocolate cherry roll cake is a stunning dessert that combines delicate chocolate sponge, sweet cherries, and creamy filling in one elegant swirl. I love how showstopping it looks with minimal effort, and how each bite is full of rich, fruity flavor. Whether for holidays, birthdays, or special gatherings, this cake never fails to impress.

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