Back to Chocolate Cherry Cake Roll

Print Options


Card Sizes

Chocolate Cherry Cake Roll Recipe

Chocolate Cherry Cake Roll Recipe

Serve up a little luxury with an elegant dessert that's easy to make. Cherries and chocolate are the perfect partners for this moist yellow cake. —Jane Shapton, Irvine, California
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling YIELD:12 servings


  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 1-1/4 cups reduced-fat whipped topping
  • 3 tablespoons chocolate syrup
  • 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained
  • 1 cup reduced-fat whipped topping
  • 2 tablespoons chocolate syrup
  • Additional fresh sweet cherries, optional


  • 1. Preheat oven to 400°. Line a 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. In a large bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat 2 minutes or until thick and lemon-colored. Combine flour, baking powder and salt; gradually add to egg mixture and mix well.
  • 2. Spread evenly into prepared pan. Bake 8-10 minutes or until cake springs back when lightly touched. Cool for 5 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.
  • 3. For filling, combine whipped topping and chocolate syrup; fold in cherries. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
  • 4. For frosting, combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving. Yield: 12 servings.

Nutritional Facts

1 slice: 189 calories, 4g fat (2g saturated fat), 71mg cholesterol, 157mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein Diabetic Exchanges:2 starch, 1/2 fruit, 1/2 fat

Reviews for Chocolate Cherry Cake Roll

Sort By :
Reviewed Jun. 19, 2014

"Could I use Maraschino cherries versus the fresh cherries? I didn't give it 5 stars cause I haven't tried it yet."

Reviewed Jul. 25, 2011

"Haven't made this yet sounds delicious! I have a question for mrsgt,did you just add dry pudding mix in whipped topping?"

Reviewed Jul. 22, 2011

"Because of the whipped topping, I would not freeze this."

Reviewed Jul. 22, 2011

"As a diabetic, I always substitute Splenda for the sugar called for in the desert; sometimes Splenda Blend and sometimes just Splenda Granulated. I never notice a difference and my guests have never said anything to the contrary. Most people like to cut calories; diabetic or not."

Reviewed Jul. 14, 2010

"This a wonderful dessert. We took this too a family potluck night and it was devoured fast!"

Reviewed Mar. 26, 2010

"can you change this recipe for a diabetic person please."

Reviewed Mar. 25, 2010

"It went over well at the church dinner. I will definetly make it again"

Reviewed Mar. 25, 2010

"Delicious! I made this for a covered dish affair where I was asked to bring a dessert. It went very well. I did add a few chopped maraschino cherries to it."

Reviewed Mar. 25, 2010

"I made this for a church social, and by the time I got up to the dessert table, it was all gone, if that's any indication...."

Reviewed Mar. 21, 2010

"my parents loved it and so did my boyfriend, it made him cry:)"

Reviewed Mar. 20, 2010

"made this yesterday for supper@the motherinlaws and we all loved it,but only changed 2 things,the inside i used jam(heat it) add to frozen coolwhip & for the topping i used lemon pudding & coolwhip it was just time i'll use choco pudding.this was my first time making a jelly roll cake and it turn out great .thanks for the recipe."

Reviewed Mar. 18, 2010

"this was very easy to make and my family loved it. I would like to know can this cake be frozen. Sadie New Liskeard, On Canada"

Loading Image