Cherry-Walnut Cake Roll Recipe
Cherry-Walnut Cake Roll Recipe photo by Taste of Home
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Cherry-Walnut Cake Roll Recipe

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Fit for a festive occasion, this fruity old-world cake roll is simply luscious.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling
MAKES: 12 servings


  • 1/2 cup dried cherries
  • 1/4 cup cherry brandy
  • 4 eggs, separated
  • 2 tablespoons plus 1/3 cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 cup all-purpose flour
  • 1/4 cup ground walnuts
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • Melted semisweet chocolate, optional

Nutritional Facts

1 slice (calculated without chocolate): 335 calories, 22g fat (11g saturated fat), 126mg cholesterol, 133mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 5g protein.


  1. Combine cherries and cherry brandy: cover and let stand overnight.
  2. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  3. Preheat oven to 375°. In a large bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating on high speed until thick and lemon-colored, about 5 minutes. Beat in oil, vanilla and lemon extract.
  4. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form; fold into yolk mixture. Combine flour, walnuts, cinnamon and baking powder; gradually fold into egg mixture. Spread into prepared pan.
  5. Bake 10-12 minutes or until cake springs back when lightly touched. Cool 2 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  6. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar. Fold in whipped cream. Unroll cake; spread with 1-1/4 cups filling to within 1/2 in. of edges.
  7. Drain cherries and pat dry with paper towels. Arrange cherries over filling. Starting at the short side, roll up cake; place seam side down on a serving platter. Frost cake with remaining filling. Drizzle with melted chocolate if desired. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Cherry-Walnut Cake Roll in Taste of Home Christmas Annual Annual 2012, p139

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