Black Forest Cake Recipe
Please read our Privacy & Disclosure Policy disclosure policy.
Black Forest Cake is a rich chocolate cake with a sweet cherry filling, whipped cream and chocolate shavings. It looks fancy, but you can make it at home with simple ingredients and a few careful steps. The soft chocolate layers soak up cherry syrup, while the cream adds a light, smooth finish. Fresh or canned cherries both work well, so you can make this cake in any season. This classic German-style dessert fits birthdays, holidays and family dinners. If you love the mix of chocolate and cherries, this Black Forest Cake gives you that flavor in every soft, creamy bite.
What is Black Forest Cake
Black Forest Cake, also called Schwarzwälder Kirschtorte, is a famous German dessert made with chocolate sponge cake, cherries, whipped cream and chocolate. Traditional versions often use Kirsch, a clear cherry spirit, in the cake or cherry filling.
This homemade version keeps the recipe simple. It uses cherry juice or syrup instead of alcohol, making it suitable for the whole family.
Ingredients
For the chocolate cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the cherry filling:
- 2 cups pitted cherries, fresh or canned
- ½ cup cherry juice or syrup
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
For the whipped cream:
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For decoration:
- ½ cup chocolate shavings
- 8-12 whole cherries with stems, optional
Instructions
- Prepare the pans: Heat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix the dry ingredients: Whisk flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl.
- Add the wet ingredients: Add eggs, milk, oil and vanilla. Mix until the batter looks smooth.
- Add hot liquid: Slowly mix in the hot water or coffee. The batter will look thin. That is normal and helps create a moist chocolate cake.
- Bake: Divide the batter between the pans. Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes. Remove them and cool completely on a wire rack.
- Make the cherry filling: Combine cherries, cherry juice, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat, stirring often, until the mixture thickens. Cool completely.
- Make the whipped cream: Beat cold heavy cream, powdered sugar and vanilla until firm peaks form. Do not overbeat.
- Build the cake: Place one cake layer on a serving plate. Spread some cherry filling over it, followed by whipped cream.
- Add the second layer: Place the second cake layer on top. Cover the top and sides with the remaining whipped cream.
- Decorate: Add chocolate shavings and cherries. Chill the cake for at least 1 hour before serving.
Essential Note
Cool every cake layer completely before assembling. A warm cake can melt the whipped cream and make the layers slide. If the cake domes during baking, trim the top with a serrated knife so each layer sits flat.
For a stronger cherry flavor, brush each cake layer lightly with cherry juice before adding the filling. Do not add too much liquid, or the cake can become soggy.
Keep the whipped cream cold while working. If your kitchen feels warm, place the mixing bowl and beaters in the refrigerator for 10-15 minutes before whipping the cream.
The cherry filling must also cool before you use it. Warm filling can soften the cream and make the cake difficult to stack.
For clean slices, chill the finished cake before cutting. Use a sharp knife and wipe it clean between cuts.
If you use canned cherries, save the cherry juice. It works well for both the cake layers and cherry filling. Fresh cherries give a brighter texture, while canned cherries offer convenience and a softer filling.
Recipe Notes
Chill the cake before serving for cleaner slices, firmer cream and a better balance of chocolate, cherry and sweet cream in every bite.
Cooking Tips and Tricks
- Use unsweetened cocoa powder for a deep chocolate flavor without making the cake too sweet.
- Do not overmix the batter after adding the flour. Mix only until the ingredients combine.
- Hot coffee makes the chocolate taste richer, but hot water works well, too.
- Check the cake early because oven temperatures can vary.
- Always cool the cake layers before adding whipped cream.
- Use very cold heavy cream for better whipping.
- Stop beating the cream when firm peaks form. Overbeating can make it grainy.
- Keep the cherry filling thick enough to stay between the layers.
- Chill the assembled cake for at least 1 hour before slicing.
- Store leftovers covered in the refrigerator and enjoy within 2-3 days for the best texture.
YOU MAY ALSO LIKE...
Anupam
Before I even start cooking, I taste-test everything to make sure it’s spot-on. Then, I break it down for you with everyday essentials, nutrition info, and simple, step-by-step instructions. From breakfast to dinner, I walk you through each stage so cooking becomes easy, fun, and stress-free.
Read More
