Vertical Black Forest Swiss Roll – A Stunning Chocolate Cherry Showpiece
Published: 26 Feb 2026
If you love Black Forest cake, this Vertical Black Forest Swiss Roll will feel like the fun, modern version you didn’t know you needed. It has the same classic flavors—soft chocolate sponge, fluffy cream, rich chocolate, and sweet-tart cherries—but the slices look extra special because the swirl stands upright like a round cake. This post walks you through every step in a calm, home-baker-friendly way. You’ll get a neat roll, smooth fillings, and clean slices that make people say, “You made that at home?”
Table of Contents
Ingredients with exact amount
This recipe is written for two 9×13-inch (23×33 cm) sheet pans, which is a common setup for a vertical cake roll build.
Chocolate sponge (genoise-style sheet cake)
You’re aiming for a light, flexible sponge that rolls without cracking.
- 6 large eggs, room temperature
- ¾ cup granulated sugar (165 g)
- ¾ cup all-purpose flour (98 g)
- ⅓ cup unsweetened cocoa powder (33 g)
- 1½ tsp baking powder
- ½ tsp salt
- Icing sugar, for dusting (about 2–3 tbsp)
Chocolate ganache (for filling and frosting)
- 1 cup heavy cream (240 g)
- 240 g dark or semi-sweet chocolate, chopped
Whipped cream filling
- 3 cups heavy whipping cream, cold (720 g)
- ¼ cup granulated sugar (50 g)
Cherries and syrup
- 1 jar maraschino cherries (about 12 oz / 340 g), drained
- Reserved cherry liquid, to brush the cake
Optional finishing touches
- Chocolate shavings or curls, for garnish
- Extra cherries for the top
Step by Step Recipe Method
This method has two “roll moments.” First, you roll the warm sponge with a towel so it learns the shape and stays flexible. Later, you unroll it, cut it into strips, fill it, and roll it again into the final vertical spiral.
Step 1: Prepare your pans, oven, and towels
Preheat your oven to 350°F (175°C). Line two 9×13-inch sheet pans with parchment paper and lightly grease the parchment so the sponge releases easily. Set out two clean kitchen towels (thin cotton works best) and dust them with a light, even layer of icing sugar. The sugar helps prevent sticking and keeps the sponge surface smooth when you roll it.
Step 2: Whip the eggs and sugar until thick
Crack the eggs into a large mixing bowl and add the sugar. Beat on high speed until the mixture turns pale, looks thick, and falls in ribbons when you lift the whisk. This step matters because the air you whip in is what makes the sponge light and rollable. If the eggs are not whipped enough, the cake can bake up thin and tight, and it won’t roll as nicely.
Step 3: Sift and fold in the dry ingredients gently
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry mix to the egg mixture in two or three additions. Fold gently with a spatula, scraping the bottom and turning the batter over itself. Go slow and stop as soon as you no longer see dry streaks. Over-mixing can knock out the air and leave you with a heavier sponge.
Step 4: Bake the sponge layers quickly
Divide the batter evenly between the two prepared pans and spread it into a smooth, even layer. Bake for about 10 minutes, or until the surface springs back lightly when touched and the cake looks set. Keep a close eye here because overbaking dries the sponge, and a dry sponge cracks more easily.
Step 5: Roll each sponge while it is still warm
As soon as a pan comes out of the oven, loosen the edges gently with a thin knife if needed, then flip the hot sponge onto the sugar-dusted towel. Peel off the parchment carefully. Dust the top lightly with more icing sugar, then roll the sponge up with the towel inside, starting from the short end. Rolling while warm helps the cake “remember” the curve, which makes the final shaping much easier later. Let both rolls cool completely, about 1–2 hours.
Step 6: Make the chocolate ganache and cool it to a spreadable texture
Place the chopped chocolate in a heat-safe bowl. Heat the heavy cream until it is hot and steaming, then pour it over the chocolate. Let it sit for about 5 minutes, then stir slowly until smooth and glossy. Set it aside to cool until it thickens to a spreadable texture. If it is too warm, it will slide into the cream. If it is too firm, it will tear the sponge when you spread it. Aim for soft and smooth, like peanut butter.
Step 7: Whip the cream filling until it holds its shape
Pour the cold heavy whipping cream into a chilled bowl and add the sugar. Whip until you reach stiff peaks, meaning the cream stands up when you lift the whisk. Stop as soon as it’s firm and smooth. If you whip too long, it can turn grainy and harder to spread neatly. Keep the whipped cream chilled until you’re ready to assemble.
Step 8: Prep the cherries and save the syrup
Drain the maraschino cherries and keep the liquid. Chop most of the cherries into small pieces for the filling, and save a handful whole for topping. The reserved cherry liquid is your quick brushing syrup, which adds moisture and boosts the cherry flavor without extra work.
Step 9: Unroll, cut into strips, and brush with syrup
Gently unroll both cooled sponges. Trim any dry edges if needed for a cleaner finish. Cut each sheet lengthwise into two long strips so you have four long strips total. Brush each strip lightly with the reserved cherry liquid. Keep the brushing gentle because too much liquid can make the sponge weak and messy when you roll it.
Step 10: Add ganache, cream, and cherries in neat layers
Spread a thin layer of chocolate ganache across each strip. Keep it thin so the spiral stays clean and the cake holds its shape. Next, spread an even layer of whipped cream, leaving about ½ inch clear at the far edge so it doesn’t squeeze out when rolling. Sprinkle chopped cherries evenly over the cream. Press them in lightly so they stay put when you roll.
Step 11: Roll into one large spiral to create the vertical pattern
Start with one strip and roll it up snugly into a spiral, like you’re making a cinnamon roll. When you reach the end, place that end against the start of the second strip and keep rolling so the spiral grows wider. Repeat with the third and fourth strips until you have one thick roll. This is the key move that makes the swirl look vertical once the cake is stood upright and sliced.
Step 12: Stand it up, chill, frost, and decorate
Carefully stand the rolled cake upright on a serving plate so the spiral faces up like a round cake. Chill for at least 30 minutes so it firms up and slices cleanly. Frost the outside with the remaining ganache for a rich chocolate finish. Top with whipped cream swirls if you like, then finish with whole cherries and a sprinkle of chocolate shavings. Chill again until ready to serve.
Variations in the Recipe
Once you’ve made it once, it’s easy to adjust the flavors while keeping the same beautiful look.
Fruit swaps
- Use raspberries or strawberries instead of cherries for a brighter, fresher taste, and brush the sponge with a simple syrup or fruit syrup instead.
- Use a cherry jam layer under the cream if you want a stronger fruit hit in every bite.
Chocolate choices
- Use semi-sweet chocolate for a classic, balanced taste.
- Use dark chocolate for a deeper, less sweet finish.
- Add a pinch of instant coffee powder to the ganache for a richer chocolate flavor.
Easier finishing
Skip frosting the sides and simply dust the top with cocoa powder and add chocolate curls and cherries. You still get a showpiece slice with less time spent on decorating.
Mistakes to Avoid
This cake turns out best when you focus on texture and timing.
Rushing the sponge steps
If the egg and sugar mixture is not whipped enough, your sponge can bake up flat and less flexible. If you fold too hard, you can deflate the batter and lose the soft texture you need for rolling.
Overbaking the sponge
A few extra minutes can dry the cake. Dry sponge cracks, and cracks make the final spiral look uneven. Pull the sponge as soon as it’s set and springy.
Rolling too late
The first roll should happen while the sponge is still warm. If you wait until it cools flat, it becomes less flexible and more likely to split.
Using fillings at the wrong texture
If the ganache is warm, it slides. If it’s too firm, it tears the cake. If the whipped cream is over-whipped, it turns grainy and spreads poorly. Aim for smooth, spreadable fillings and keep the whipped cream cold.
Soaking the cake
A light brush of cherry syrup adds flavor and moisture. Too much makes the sponge fragile and can cause the spiral to slump.
Conclusion
Vertical Black Forest Swiss Roll is the kind of dessert that feels special without being fussy once you understand the build. You’re making a soft chocolate sponge, rolling it warm, then creating that stunning vertical spiral with simple strips, cream, ganache, and cherries. Chill it well, slice it cleanly, and enjoy the “wow” moment at the table.
If you enjoyed this recipe and want more home-friendly desserts that look and taste amazing, be sure to check the homepage for more food recipes.
FAQs Section
What makes it “vertical” instead of a regular Swiss roll?
A regular Swiss roll is sliced from a long log, so you see a spiral in each slice. A vertical Swiss roll is assembled by rolling long strips into one thick spiral and standing it upright, so the layers look like vertical rings when you cut it like a cake.
Can I make it a day ahead?
Yes. This cake actually benefits from chilling because the fillings set and the slices look cleaner. Assemble it the day before, keep it covered in the fridge, and decorate the top right before serving if you want the freshest look.
How do I stop the sponge from cracking?
Bake just until set, then roll it right away while it’s warm using a sugar-dusted towel. That first warm roll helps the sponge stay flexible during final assembly.
Can I use fresh cherries instead of maraschino cherries?
Yes, but you’ll want a brushing syrup. You can simmer a small handful of chopped cherries with a little sugar and water, then strain it to make a quick syrup. Fresh cherries are less sweet than maraschino cherries, so the overall flavor will be more tart and natural.
How should I store leftovers?
Store the cake covered in the fridge because of the whipped cream. For the best texture, let slices sit at room temperature for a few minutes before serving so the ganache softens slightly.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
