This Chocolate Cherry Swiss Roll is a beautiful and indulgent dessert that features a tender chocolate sponge cake filled with fluffy whipped cream and sweet cherries. Rolled to perfection and adorned with chocolate shavings and fresh cherries, it’s a delightful centerpiece for celebrations, afternoon teas, or simply to treat yourself to something extraordinary.

Why You’ll Love This Recipe
Combining the richness of chocolate with the brightness of cherries, this Swiss roll delivers a balanced and elegant flavor profile. The airy whipped cream filling offers a light texture, while the cherry filling brings a burst of fruitiness that contrasts the deep chocolate notes. This dessert looks stunning when sliced, making it perfect for impressing guests without requiring complex techniques.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder

For the Whipped Cream Filling:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

For the Filling and Decoration:
1 cup cherry pie filling or fresh pitted cherries
2 tbsp cherry liqueur (optional)
1/2 cup chocolate shavings or curls
Fresh cherries for decoration

Directions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the sponge cake:
In a large bowl, beat the eggs and sugar together until pale, thick, and fluffy (about 5–7 minutes).
Add vanilla extract and gently fold in the cocoa powder, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when lightly touched.

Roll the cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper. Roll the cake up from the short end, using the towel to help.
Let it cool completely in this rolled shape to set the form.

Make the whipped cream filling:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the roll:
Gently unroll the cooled cake. Spread an even layer of whipped cream over the surface.
Spoon cherry pie filling or fresh cherries evenly over the whipped cream.
Drizzle with cherry liqueur if using. Carefully re-roll the cake, this time without the towel.

Decorate:
Place seam side down on a serving platter.
Dust with powdered sugar or spread with additional whipped cream if desired.
Garnish with chocolate shavings or curls and fresh cherries.

Chill before serving:
Refrigerate for at least 1 hour to firm up the roll and enhance the flavors.

Servings and timing
This recipe yields approximately 8–10 slices.
Preparation time: 25 minutes
Baking time: 12 minutes
Cooling and assembly time: 1 hour 30 minutes
Total time: About 2 hours 10 minutes

Variations
Black Forest Twist: Add shaved dark chocolate inside the roll for a richer taste.

Alcohol-Free: Omit cherry liqueur for a family-friendly version.

Chocolate Ganache Topping: Pour a glossy ganache over the roll instead of whipped cream for an elegant finish.

Fruit Swap: Replace cherries with raspberries or strawberries if preferred.

Nutty Crunch: Sprinkle crushed pistachios or almonds over the filling before rolling.

Storage/Reheating
Store the Swiss roll in the refrigerator, covered or in an airtight container, for up to 3 days.
This dessert is best served chilled.
Do not freeze, as the whipped cream may lose its texture and stability upon thawing.
Reheating is not recommended as the cream and fruit filling should remain cold.

FAQs
Can I use canned cherry pie filling?
Yes, canned cherry pie filling works perfectly and adds a sweet, consistent cherry flavor.

How do I keep the cake from cracking?
Rolling the cake while it’s still warm helps prevent cracks. Also, avoid overbaking which can dry it out.

Can I make this a day ahead?
Absolutely. In fact, the flavor improves after resting in the fridge for a few hours or overnight.

What if I don’t have a jelly roll pan?
You can use a 9×13-inch baking sheet, but ensure the cake layer is thin and even.

Can I use whipped topping instead of cream?
Yes, though homemade whipped cream gives a fresher taste and texture.

Is cherry liqueur necessary?
No, it’s optional. It enhances the flavor but can be omitted or replaced with cherry syrup.

Can I freeze the Swiss roll?
Freezing is not recommended due to the whipped cream filling, which may become watery when thawed.

What if my cake cracks?
Minor cracks can be hidden with whipped cream or chocolate decorations on top.

Can I use a different cocoa powder?
Yes, any unsweetened cocoa powder works, though Dutch-processed cocoa gives a richer color.

How should I serve it?
Slice with a sharp knife wiped clean between cuts. Serve cold for best texture and presentation.

Conclusion
The Chocolate Cherry Swiss Roll is a classic dessert with a festive twist, combining fluffy chocolate sponge, rich cream, and vibrant cherries. Whether for a holiday table, birthday, or afternoon indulgence, it’s a beautiful and delicious way to end any meal. Prepare ahead, chill, and slice to impress your guests with every bite.

Chocolate Cherry Swiss Roll

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

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Description

This Chocolate Cherry Swiss Roll is a dreamy, elegant dessert that marries a soft chocolate sponge cake with luscious whipped cream and juicy cherries. Whether using fresh cherries or cherry pie filling, this rolled cake makes a stunning presentation and delivers incredible flavor—perfect for holidays, birthdays, or tea time. Swiss roll cake, chocolate cherry dessert, rolled sponge cake, whipped cream filling, cherry swiss roll.

Instructions

Make the Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale (5–6 minutes). Add vanilla.
Sift cocoa powder over the mixture and gently fold until fully combined.
Spread evenly in the pan and bake for 10–12 minutes. Do not overbake.
While hot, roll the cake up with the parchment inside. Let cool completely.
Prepare the Whipped Cream:
Whip cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Swiss Roll:
Carefully unroll the cooled cake.
If using cherry liqueur, brush over the cake.
Spread whipped cream evenly over the surface.
Spoon cherry filling over the cream, then gently roll the cake back up (without parchment).
Decorate:
Top with extra whipped cream, chocolate shavings, and fresh cherries. Chill for at least 30 minutes before slicing.