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Chocolate Cherry Cake Roll

July 10, 2020 by Jaida 7 Comments

Jump to Recipe Print Recipe

Rich chocolate cake with a fresh cherry buttercream make this Chocolate Cherry Cake Roll a decadent dessert you don’t want to miss out on!

Chocolate cherry cake roll, three slices, on white plate with  powdered sugar and chocolate shavings, topped with fresh cherries

Chocolate and cherry is a classic flavor combination, and what better way to bring the two together than in a cake roll?? I’ve grown very fond of the cake roll over the last year or so, and I have always loved chocolate and cherry together. Especially dark chocolate and cherries. Well, dark chocolate and just about anything, but you get my point.

Chocolate cherry cake roll on white plate with powdered sugar and chocolate shavings, topped with fresh cherries

The chocolate cake is soft and rich, and pairs perfectly with the creamy cherry buttercream. Topped off with a sprinkling of powdered sugar, chocolate shavings, and gorgeous fresh cherries, this Chocolate Cherry Cake Roll is a show-stopper dessert that you need at your next summer gathering. Or just because it’s Friday. You know, any excuse for a delicious dessert.

What do you need to make a Chocolate Cherry Cake Roll?

For the Chocolate Cake:
All-purpose flour
Unsweetened dutch-processed cocoa powder (you can use regular, but I love the added depth of flavor the dark cocoa powder gives this!)
Baking powder
Salt
Eggs
Granulated sugar
Melted butter
Vanilla extract

For the Cherry Buttercream:
Fresh red cherries
Granulated sugar
Lemon juice
Unsalted butter
Salt
Powdered sugar
Almond extract

Chocolate cherry cake roll, three slices, on white plate with  powdered sugar and chocolate shavings, topped with fresh cherries

How do you make a Chocolate Cherry Cake Roll?

Full Printable Recipe Below!

1.) Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking.
2.) In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
3.) In the bowl of a stand mixer, whisk eggs and granulated sugar for 1 minute until thick. Add the melted butter and vanilla extract, and whisk until just combined. With the mixer on low speed, add the flour mixture and mix until just combined.
4.) Spread the batter evenly into prepared pan. Bake for 11 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Carefully and slowly (the cake will be very hot), use your hands to roll the cake starting at the short end, until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

5.) While the cake is cooling, make the cherry buttercream filling.
6.) To make the Buttercream: Add the cherries, granulated sugar, and lemon juice to a medium saucepan and cook over medium heat until the mixture begins to boil and juices start to release. Continue cooking and stirring, smashing the cherries with a firm spoon as they soften ,until all the cherry juices have released, about 8-10 minutes.
7.) Use a fine mesh strainer over a bowl to strain the cherries, using the back of a spoon to press as much cherry juice out as possible. You should get about 1/3 cup. Refrigerate cherry juice until completely cooled.
8.) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together on high speed until smooth and creamy, about 2-3 minutes.
9.) Add the powdered sugar 1 cup at a time, and mix on low until all powdered sugar has been added, then mix on high until creamy and combined. Add the cooled cherry juice and almond extract and mix on high until light and fluffy, about 2-3 minutes.

10.) Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (the ends may stayed curled a bit – that’s ok!) Spread a layer of cherry buttercream about 1/2″ thick over the cake, leaving about a 1/2-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour.
11.) Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust with powdered sugar, top with additional cherry buttercream and fresh cherries, if desired. Slice and serve!
12.) If you have leftovers, just re-wrap the chocolate roll in plastic wrap and store in the refrigerator for up to 3 days.

Love a good cake roll? Try my Lemon Cake Roll and Pumpkin Cake Roll with Maple Buttercream!

One bite is all you need for this Chocolate Cherry Cake Roll to become your new favorite dessert, but you won’t be able to stop at one. There’s plenty to share, or you can tuck it away in the fridge and keep it all to yourself. But come on now…in the season of quarantine, those little rascals you share a house with will sniff it out in no time. Better to put it out on display and be the summer dessert hero. They’ll be talking – and asking about it – for months to come!

Follow me on Pinterest for more great recipes!

Slice of chocolate cherry cake roll on a round white plate with small silver fork. with sliced cake roll, on white rectangular plate with powdered sugar and chocolate shavings, topped with fresh cherries behind.

Make sure you check out the other amazing #SummerDessertWeek recipes below!

Chocolate Cherry Cake Roll

Rich chocolate cake with a fresh cherry buttercream make this Chocolate Cherry Cake Roll a decadent dessert you don't want to miss out on!
3 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cake Roll, Chocolate Cherry
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Servings: 8 servings
Calories: 616kcal
Author: Jaida

Ingredients

For the Chocolate Cake:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1/2 cup granulated sugar
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract

For the Cherry Buttercream:

  • 8 oz fresh red cherries, stemmed and pitted
  • 3 Tbsp granulated sugar
  • 1 Tbsp lemon juice
  • 1 cup unsalted butter, softened
  • Pinch of salt
  • 4 cups powdered sugar
  • 1 tsp almond extract

Instructions

  • Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
  • In the bowl of a stand mixer, whisk eggs and granulated sugar for 1 minute until thick. Add the melted butter and vanilla extract, and whisk until just combined. With the mixer on low speed, add the flour mixture and mix until just combined.
  • Spread the batter evenly into prepared pan. Bake for 11 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Carefully and slowly (the cake will be very hot), use your hands to roll the cake starting at the short end, until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  • While the cake is cooling, make the cherry buttercream filling.
  • To make the Buttercream: Add the cherries, granulated sugar, and lemon juice to a medium saucepan and cook over medium heat until the mixture begins to boil and juices start to release. Continue cooking and stirring, smashing the cherries with a firm spoon as they soften ,until all the cherry juices have released, about 8-10 minutes.
  • Use a fine mesh strainer over a bowl to strain the cherries, using the back of a spoon to press as much cherry juice out as possible. You should get about 1/3 cup. Refrigerate cherry juice until completely cooled.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together on high speed until smooth and creamy, about 2-3 minutes.
  • Add the powdered sugar 1 cup at a time, and mix on low until all powdered sugar has been added, then mix on high until creamy and combined. Add the cooled cherry juice and almond extract and mix on high until light and fluffy, about 2-3 minutes.
  • Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (the ends may stayed curled a bit – that's ok!) Spread a layer of cherry buttercream about 1/2" thick over the cake, leaving about a 1/2-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour.
  • Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust with powdered sugar, top with additional cherry buttercream and fresh cherries, if desired*. Slice and serve!
  • If you have leftovers, just re-wrap the chocolate roll in plastic wrap and store in the refrigerator for up to 3 days.

Notes

*If you aren’t going to serve right away, wait to put anything on top of the roll, re-wrap it in the plastic wrap and refrigerate. Decorate and slice when ready to serve!

Nutrition

Serving: 1slice | Calories: 616kcal | Carbohydrates: 90g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 268mg | Potassium: 149mg | Fiber: 2g | Sugar: 80g | Vitamin A: 935IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:
Berry Cookie Ice Cream Sandwiches from Our Sutton Place

Sweet Summertime Cakes and Cupcakes:
Easy Funfetti Cake Batter Cookie Bars from Hezzi-D’s Books and Cooks
7 Up Pound Cake from Savory Experiments
Brownie Cake from Back To My Southern Roots
Chocolate Cherry Cake Roll from Sweet Beginnings
Pina Colada Cake from It’s Shanaka
Easy Summer Beach Themed Cupcakes from Blogghetti

No Bake Treats:
Strawberry Shortcake Fudge from Sweet ReciPEAs
No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie

Baked Desserts:
Mixed Berry Mini Cobblers from Karen’s Kitchen Stories
Tart Cherry Galette from Cheese Curd In Paradise
Ice Cream Cone Cupcakes from Big Bear’s Wife
Blueberry Hand Pies from A Kitchen Hoor’s Adventures

Filed Under: #SummerDessertWeek, Cake, Chocolate, Dessert Tagged With: Cake, Cake Roll, Cherry, Chocolate, Dessert, Summer Dessert Week

Previous Post: « Orange Creamsicle Fruit Dip
Next Post: Peanut Butter & Jelly Chocolate Cups »

Reader Interactions

Comments

  1. Sheril Gelmon

    March 13, 2021 at 9:35 am

    this looks amazing, but it’s not cherry season – what would you recommend instead of fresh cherries? could I use a cherry jam? or other preserved cherries?

    Reply
    • Jaida

      March 13, 2021 at 9:48 am

      Hi Sheril! I think you could use cherry pie filling or a cherry jam or preserves. Just skip the step cooking the cherries in sugar and water, and add a little of your cherry-substitute-of-choice at a time until you get the color/flavor you like! Please do let me know how it turns out!

      Reply
  2. Sheril Gelmon

    March 13, 2021 at 10:32 am

    Will do and thank you for your fast reply. I think I’ll use bon mammon cherry preserves!

    Reply
  3. Cheryl

    November 16, 2021 at 7:28 pm

    Would frozen cherries work?

    Reply
    • Jaida

      November 16, 2021 at 7:44 pm

      You could probably use frozen cherries! I haven’t tried it, but I think it would work.

      Reply
  4. Sandy

    November 16, 2022 at 5:09 am

    Can you use cake flour?

    Reply
    • Jaida

      November 16, 2022 at 9:05 am

      Hi Sandy,

      I haven’t done that, but you should be able to. Just use 1 cup plus 2 tablespoons of cake flour for every cup of all purpose flour in the recipe.

      Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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