Ingredients
Scale
- For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- For the topping:
- 1 cup cherry preserves
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale; add vanilla. Mix dry ingredients and fold into the egg mixture gently.
- Pour batter into the pan and bake for 12-15 minutes until springy. Cool for a few minutes.
- Invert the cake onto a powdered sugar-sprinkled towel and roll it up while warm, then let cool completely.
- Beat cream cheese and powdered sugar until smooth, then fold in whipped cream.
- Unroll the cooled cake carefully.
- Spread cheesecake filling over the cake and dollop with cherry preserves, swirling together.
- Roll the cake back up tightly and place seam-side down on a platter.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Slice and serve chilled, enjoying the beautiful swirls.
Notes
- Make sure to cool the cake completely before unrolling to prevent cracking.
- Chilling the cake helps the flavors meld and makes it easier to slice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Cherry Cheesecake, Cake Roll, Dessert, Chocolate, Cheesecake