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.

Ingredients

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

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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.

Notes

Rolling the cake while warm prevents cracks.
You can freeze the roll for 15 minutes to make cleaner slices.
Use stabilized whipped cream for a longer-lasting roll.