Swiss Chocolate Cherry Roll Cake

Swiss Chocolate Cherry Roll Cake is a decadent, show-stopping dessert that combines the rich flavor of chocolate sponge cake with a luscious cherry filling and whipped cream, all rolled into a beautiful spiral. Topped with a silky chocolate ganache or dusted with powdered sugar, this cake is as stunning as it is delicious. It’s one of those desserts I make when I want to impress without a complicated process.

Why You’ll Love This Recipe

I love how elegant this roll cake looks with minimal effort. The chocolate sponge is light yet rich, the cherry filling adds a sweet-tart contrast, and the whipped cream brings everything together with a smooth finish. It’s the perfect dessert for holidays, birthdays, or special gatherings, but easy enough to make just because I’m craving something indulgent. The combination of chocolate and cherry never fails, and the rolled presentation makes every slice feel like a celebration.

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, room temperature

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Vanilla extract

For the filling:

• Cherry pie filling or homemade cherry compote

• Whipped cream or stabilized whipped topping

• Powdered sugar (for sweetening the cream)

• Vanilla extract

For the topping (optional):

• Chocolate ganache (made with heavy cream and chocolate chips)

• Powdered sugar (for dusting)

• Fresh cherries (for garnish)

directions

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

2. In a bowl, I beat the eggs and sugar together until thick and pale, about 5–7 minutes.

3. I sift together the flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture.

4. I stir in the vanilla extract and pour the batter into the prepared pan, spreading it evenly.

5. I bake for 10–12 minutes, or until the cake springs back when lightly touched.

6. While it bakes, I prepare a clean kitchen towel dusted with powdered sugar.

7. As soon as the cake comes out of the oven, I invert it onto the towel and peel off the parchment paper. I roll it up gently with the towel and let it cool completely.

8. While the cake cools, I whip the cream with powdered sugar and vanilla until stiff peaks form.

9. I carefully unroll the cooled cake, spread a layer of whipped cream, then top with cherry pie filling or cherry compote.

10. I re-roll the cake (without the towel), then chill it for at least 1 hour to set.

11. Before serving, I drizzle with ganache or dust with powdered sugar, and garnish with fresh cherries if I have them.

Servings and timing

This recipe makes 8–10 slices.
Prep time: 25 minutes
Cook time: 10–12 minutes
Cooling and chilling time: 1 hour
Total time: About 1 hour 45 minutes

Variations

• I sometimes add a splash of cherry liqueur or Kirsch to the filling for an extra flavor boost.

• For a black forest version, I add chocolate shavings and use dark sweet cherries.

• If I want a shortcut, I use store-bought whipped topping and canned cherry pie filling.

• I’ve also made a white chocolate ganache for a different twist.

storage/reheating

I store the roll cake in the fridge, covered, for up to 3 days. It actually tastes better after it’s been chilled for a few hours. I don’t recommend freezing it fully assembled, but I’ve frozen the sponge cake (rolled and wrapped) ahead of time, then filled it fresh before serving.

FAQs

Can I make this cake ahead of time?

Yes, I usually make it a day ahead and keep it chilled until ready to serve. The flavors meld beautifully overnight.

My cake cracked when rolling—what did I do wrong?

Cracking usually happens if the cake is too cool when you roll it. I always roll it while it’s still warm and flexible, then let it cool in the rolled shape.

Can I use fresh cherries instead of pie filling?

Yes, I cook fresh cherries down with a bit of sugar and cornstarch to make a quick cherry compote. It works beautifully and gives a fresher taste.

What kind of cocoa powder should I use?

I use unsweetened natural cocoa powder for the best color and flavor. Dutch-processed can work too but may affect the rise slightly.

Can I skip the ganache topping?

Definitely. I’ve served it with just a dusting of powdered sugar or a drizzle of melted chocolate, and it’s just as delicious.

Conclusion

Swiss Chocolate Cherry Roll Cake is a beautiful dessert that tastes as good as it looks. It’s light, creamy, fruity, and indulgent all at once—and surprisingly easy to make. Whether I’m celebrating something or just in the mood for a chocolate-cherry fix, this roll cake is always a hit. With every slice showing off those pretty spirals, it’s a dessert that never fails to impress.