Chocolate Cherry Cake Roll Recipe
Chocolate Cherry Cake Roll Recipe photo by Taste of Home
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Chocolate Cherry Cake Roll Recipe

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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
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling
MAKES: 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

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, 0 fruit, 0 fat.


  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.
Originally published as Chocolate Cherry Cake Roll in Healthy Cooking June/July 2008, p52

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ccdse 173741
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."

jeannieoo 171231
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?"

Densey 86028
Reviewed Jul. 22, 2011

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

mullenpm 86941
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."

twhite67 209734
Reviewed Jul. 14, 2010

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

Butzfleth 100358
Reviewed Mar. 26, 2010

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

reginahawks 86936
Reviewed Mar. 25, 2010

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

rjpere 209733
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."

SAshcroft0711 172634
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...."

WhizBonker 160609
Reviewed Mar. 21, 2010

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

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