Table of Contents
Table of Contents
Rich, creamy, and beautifully layered, this Swiss chocolate cherry roll cake is the kind of dessert that turns ordinary moments into something memorable. From its featherlight sponge to the swirl of whipped cream and tart cherry filling, every bite is a soft and decadent delight. Whether you’re baking to impress guests or treating your family, this roll cake delivers elegance without fuss. In this post, you’ll learn how to make it step by step—with tips to prevent cracking, ideas for using fresh cherries, and a look into what makes this cake a true Swiss-style favorite. Let’s roll right in.
Part 1: The Story & Origins of the Swiss Chocolate Cherry Roll Cake
A sweet memory, rolled up in chocolate
Some desserts bring back vivid memories—and for me, the Swiss chocolate cherry roll cake is one of them. I still remember watching my mother roll one up during the holidays, her hands dusted in cocoa and the kitchen filled with the scent of cherries and warm sponge. She always said this cake was the secret to impressing company without making it look like you tried too hard. That’s exactly what I love about it: it’s humble in process but elegant on the plate.
Making a chocolate roll cake at home used to feel a little intimidating. After all, rolling a cake without it cracking sounds like something only a professional could do. But once I learned the right baking and rolling techniques—things like using a slightly damp towel and not overbaking—it became surprisingly simple. Now I make this beauty for birthdays, family dinners, and even as a weekend treat when cherries are in season. It’s always a showstopper.
What makes this roll cake so special?
The term “Swiss roll” often sparks confusion. Is it from Switzerland? Is it like a jelly roll? Technically, the Swiss roll has its roots in Central Europe but isn’t exclusively Swiss. What defines it is the rolled sponge cake filled with cream or jam. In our version, we’re taking that base and adding a rich cocoa sponge, whipped vanilla cream, and a bright, slightly tart cherry layer. It’s a play on flavors that balances lightness with decadence.
The sponge is airy and flexible—thanks to well-whipped eggs and just the right bake time. The filling is simple whipped cream, just sweet enough to complement the cherries. And whether you’re using cherry pie filling or fresh cherries simmered down into a quick compote, the contrast with the chocolate is pure magic.
Pair it with a hot cup of coffee or serve it chilled with a dusting of cocoa—either way, it’s the kind of dessert that keeps people asking for seconds.
If you enjoy creative chocolate-based recipes like this, you might also love the soft richness of our fudgy chocolate brownies or the creamy layers in this peach cobbler cheesecake fruit salad. Both are easy to prepare and sure to please a crowd.
In the next section, we’ll dive into exactly how to make a Swiss chocolate cherry roll cake from scratch, including baking tips that ensure a smooth roll and no cracking. Whether this is your first time or your fiftieth, you’ll find practical guidance and a few clever tricks to master this timeless treat.
Part 2: How to Make Swiss Chocolate Cherry Roll Cake From Scratch
Ingredients that balance richness and lightness
Creating the perfect Swiss chocolate cherry roll cake starts with using simple but quality ingredients. The sponge needs to be light enough to roll yet rich enough to hold up to the filling. That’s where eggs and cocoa powder come into play. Eggs are the backbone of the batter—when whipped properly, they create a structure that’s both flexible and tender.
Here’s what you’ll need for the cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
This combination yields a thin, airy chocolate sponge that rolls beautifully without tearing. The key is to beat the eggs and sugar until thick and pale—this traps air and makes the cake rise without any baking powder or soda.
For the filling:
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
And for the cherry layer and garnish:
- 1 cup cherry pie filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
- ½ cup chocolate shavings or curls
- Extra whipped cream and fresh cherries for topping
Want to go the fresh fruit route? You can absolutely make this with pitted, chopped cherries simmered with a little sugar and lemon juice. That gives you control over the sweetness and lets you skip the liqueur if you’re serving it to kids.
Step-by-step: How to roll the cake without cracking
This is the part that intimidates most home bakers—but with the right technique, rolling a Swiss chocolate cherry roll cake becomes almost effortless.
Step 1: Bake the sponge
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Pour the batter evenly into the pan and smooth it out. Bake for 12–15 minutes, or until the top springs back when lightly touched.
Step 2: The towel trick
While the cake bakes, prepare a clean kitchen towel and dust it with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside it. Let it cool completely in this shape. This sets the curve and keeps it from cracking later.
Step 3: Whip and fill
Whip the cream, sugar, and vanilla until soft peaks form. Unroll the cooled cake gently and spread the whipped cream evenly over it. Add your cherry filling on top, drizzle with cherry liqueur (if using), and carefully roll it up again—this time without the towel.
Step 4: Decorate and chill
Place seam-side down on a serving platter. Use leftover whipped cream to frost the top, sprinkle with chocolate curls, and garnish with cherries. Chill it for at least 30 minutes before slicing. This helps the cream firm up and makes for cleaner slices.
Need a visual idea for presentation? Our readers who enjoyed this roll cake also found inspiration in this homemade raspberry ice cream for pairing, or turned to our spicy garlic butter shrimp for a sweet-savory dinner party combo.
Bonus tip: No cherry liqueur? No problem.
If you prefer to keep it alcohol-free, skip the cherry liqueur. You can replace it with a tablespoon of cherry juice or even a splash of vanilla syrup for extra flavor. The whipped cream and cherries do most of the flavor work anyway, so you won’t miss a beat.
Up next, we’ll talk variations: different ways to style or flavor your roll cake based on season, taste, or occasion. Get ready to personalize this showstopper with ease.
Part 3: Variations and Creative Twists on the Swiss Chocolate Cherry Roll Cake
Personalize your roll with flavor upgrades
Once you’ve mastered the base Swiss chocolate cherry roll cake, it’s easy to turn this classic into something that fits your exact taste or the occasion you’re baking for. The base recipe is incredibly versatile—you can dress it up or down depending on the season, your guests, or your cravings.
Here are a few creative variations you can try:
1. Black Forest-style roll
Inspired by the famous Black Forest cake, this version layers a touch of kirsch (cherry brandy) into the whipped cream for extra depth. You can also include finely chopped dark chocolate in the filling to give it a slightly crunchy texture that contrasts beautifully with the soft sponge.
2. White chocolate cherry roll
Swap the cocoa powder for cake flour and add melted white chocolate to your whipped cream. The sweetness of the white chocolate pairs surprisingly well with tart cherries. This variation is a hit for bridal showers or spring brunches.
3. Cherry almond twist
Almond extract can replace half of the vanilla in both the cake and cream. Sprinkle slivered almonds on top before serving for a nutty crunch that enhances the cherry’s natural flavor. It’s a nice departure from the all-chocolate version.
4. Holiday-ready peppermint version
For winter, try adding crushed peppermint candies into the whipped cream filling and a dash of peppermint extract to the batter. Cherries and mint offer a festive, refreshing combination, and chocolate pulls it all together.
When you want a completely fresh idea, pair this roll with something savory like our cowboy butter chicken linguine—a perfect balance of creamy, spicy, and savory before a rich dessert. Or keep the vibe sweet and summery with this easy summer salad collection for lighter, fruity contrasts.
Tips for decorating with a professional look
You don’t need pastry chef skills to make your Swiss chocolate cherry roll cake look stunning. With just a few basic techniques, you can elevate the presentation and make it dinner-party-worthy.
Use a serrated knife
When slicing your roll, always use a sharp, serrated knife. Wipe it clean between cuts. This keeps the spirals clean and prevents the filling from smearing.
Chill before serving
Letting the cake sit in the fridge for at least 30 minutes before slicing allows the whipped cream to firm up. This makes it easier to slice and helps the sponge stay tight and rolled.
Dust or drizzle
A light dusting of powdered sugar or cocoa powder over the top adds polish. You can also drizzle melted dark or white chocolate in a zigzag pattern for a bakery-style effect.
Garnish naturally
Fresh cherries with stems add an elegant touch. A few chocolate curls placed casually on top can make the dessert feel both rustic and refined.
If you’re hosting and want to make the whole meal feel cohesive, consider serving this roll cake after a bold main course like grilled surf & turf skewers or a comforting classic like slow cooker beef stew. This dessert brings a visual “wow” without being too heavy.
As you can see, this roll is more than just chocolate and cherries—it’s a blank canvas for creative, seasonal expression. Coming up next: we’ll tackle the most frequently asked questions about this recipe to help you troubleshoot and bake with confidence.
PrintSwiss Chocolate Cherry Roll Cake: An Elegant Dessert with a Luscious Twist
Easy Swiss Chocolate Cherry Roll Cake recipe with moist chocolate sponge, sweet cherries, and creamy whipped cream. Perfect dessert, no cracks
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
Ingredients
4 large eggs
¾ cup granulated sugar
½ cup all-purpose flour
¼ cup cocoa powder (unsweetened)
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
1 cup cherry pie filling (or fresh cherries, pitted and chopped)
1 cup whipped cream or frosting of choice
Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
In a large bowl, beat eggs and sugar until thick and pale (about 5 minutes).
Sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the egg mixture until smooth.
Stir in vanilla extract.
Pour batter into the prepared pan and spread evenly.
Bake for 12-15 minutes until the cake springs back when lightly touched.
While warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off parchment paper and roll the cake up with the towel, starting from the short side. Let cool completely rolled up.
Unroll the cake gently, spread whipped cream evenly, then spoon cherry filling or fresh cherries on top.
Roll the cake back up without the towel.
Dust with powdered sugar, slice, and enjoy!
Notes
Storage Information:
Store wrapped tightly in plastic wrap or airtight container in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before slicing for best texture.
Serving Suggestions:
Serve chilled with a scoop of vanilla ice cream or drizzle with chocolate sauce for extra indulgence.
Variations:
Use fresh cherries instead of pie filling for a fresher taste.
Swap whipped cream for cream cheese frosting for a tangier flavor.
Add chopped nuts inside for a crunchy surprise.
FAQs About Swiss Chocolate Cherry Roll Cake 🍫🍒
Q1: How do you make a Swiss roll without it cracking?
A1: The key is to roll the cake while it’s still warm using a towel dusted with powdered sugar to prevent sticking. This helps the cake “set” in the rolled shape and avoids cracks later.
Q2: Can I use fresh cherries instead of cherry pie filling?
A2: Yes! Fresh cherries work great. Just pit and chop them before spreading on the cake. You might want to add a bit of sugar or a drizzle of cherry syrup for extra sweetness.
Q3: What’s the difference between jelly roll and Swiss roll?
A3: They’re quite similar! A jelly roll typically refers to a sponge cake rolled with jelly or jam, while a Swiss roll often has cream or frosting inside. Both involve rolling a thin sponge cake.
Q4: How do you store a Swiss chocolate cherry roll cake?
A4: Store it wrapped tightly in plastic wrap or in an airtight container in the fridge. It stays fresh for up to 3 days. Bring it to room temperature before serving for the best taste and texture.
🍫🍒 Now it’s your turn! Have you ever tried making a Swiss Chocolate Cherry Roll Cake?
Drop a comment below and share your tips, favorite variations, or questions — I’d love to hear from you! 👇✨ and follow us on facebook for more recipes
