| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 10 servings |
Ingredients
- Unsalted butter, for the baking sheet
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 cups cherry-flavored cola
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 3 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons almond extract
- Confectioners’ sugar, for dusting
- 4 ounces cream cheese, softened
- 1 1/2 cups cold heavy cream
- 2 teaspoons almond extract
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
- Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
- In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
- Dust a kitchen towel (not terry cloth) with confectioners’ sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
- Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners’ sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
- Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 500 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 123 mg |
| Sodium | 293 mg |
Reviews
I really enjoyed the flavor of this cake roll. I have an electric stove so the Coca Cola took 20-22 min to reduce and I only used 1 tsp almond extract in the batter. I only had regular soda so I added some grenadine like another reviewer suggested. I like a thicker cream cheese filling, so I just did 8 oz cream cheese, vanilla extract and 1/2-1 cup confectionery sugar. Added mini chocolate chips for some texture. Would make again!
The cake was delicious. We used strawberry soda instead of cherry because that is what was at Walmart. It was so good. The cake rolled around the towel perfectly, but when I added the frosting and tried to roll out it completely crumbled. Very disappointing
I made 3 different cake rolls for New Years Eve, and this was the favorite. Very good cherry flavor, and not overly sweet. Looked pretty on the plate too.
Too much almond extract. I left it out of the filling and should have reduced or eliminated it from the batter.
This was fairly easy and tasted great! I worried about how it would roll and so I followed the directions so closely that I used a timer during the cooling time. I also ran about 1/4 cup short of cream for the filling and it turned out very firm and worked great! Since I had all the ingredients on hand it was worth the try and I will try this again.
I had promised to make a cake for my boyfriend, who is diabetic and has high blood pressure, high cholesterol, and one voracious sweet tooth. So I started with this recipe and made A LOT of substitutions. Stevia instead of sugar, Coke Zero plus grenadine (no diet cherry in France), and even more daringly: heart-healthier coconut cream instead of dairy and fat-free processed cheese with a similar taste to cream cheese. I also replaced the almond extract with more vanilla and served pitted wild cherries on top once it was done.
As a roll, it was a disaster. The cake fell apart when I tried rerolling it, and the filling was a bit too runny. But it still tasted great! He didn’t even know it was sugar-free until I told him. I think I’ll be trying this recipe again. But next time, I’ll probably just leave it a simple layer cake with the cheese as a creme anglaise-type filling and icing.
Very yummy!!! However, I only had a pan that was an inch bigger each way, so I doubled recipe and it was perfect. I also added chocolate chips to the cake batter…very yummy!
Absolutely delicious! My first roll cake and it came out perfectly–looked picture perfect! I liked the almond flavor and loved the filling, it was nice and light! Used Cherry Dr. Pepper. Would definitely make again!
Easy to make and super delicious! Being from Canada where they don’t sell Cherry Coke, I used 1 3/4 c Coke and 1/4c grenadine.
Wow! Tried this as a birthday cake for an individual who loves Red Velvet Cakes. It was a hit with everyone. Had no problems with any steps. Wonderful cake texture and just the perfect sweetness to the filling. Can not understand why so many individuals had problems preparing it.