Black Forest Cake

Why You’ll Love This Recipe

Black Forest Cake is both elegant and indulgent. The contrast between rich chocolate cake and fresh whipped cream, paired with the tartness of cherries, creates a dessert that feels light yet luxurious. Whether you’re celebrating a special occasion or simply want to impress guests, this cake delivers on flavor, texture, and presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Whole milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot coffee or boiling water
• Canned or jarred sour cherries (or fresh, pitted cherries)
• Kirsch (cherry brandy), optional
• Heavy whipping cream
• Powdered sugar
• Chocolate shavings or curls (for garnish)
• Maraschino or fresh cherries (for topping)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch or 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat together sugar, eggs, milk, oil, and vanilla until smooth.
4. Add the dry ingredients to the wet mixture and mix until just combined.
5. Stir in hot coffee or boiling water. The batter will be thin — this ensures a moist cake.
6. Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. While the cakes are cooling, prepare the cherries: Drain them well and reserve some juice. Mix cherries with Kirsch (if using), and set aside.
9. In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
10. Once the cakes are fully cooled, level the tops if needed. Place one cake layer on a serving plate, brush lightly with reserved cherry juice or Kirsch, and spread a layer of whipped cream over it. Top with some cherries.
11. Repeat with the second layer. Place the final layer on top and frost the top and sides with the remaining whipped cream.
12. Garnish with chocolate shavings and cherries.

Servings and timing

This recipe serves 12.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and assembling time: 1 hour
Total time: 2 hours

Variations

• No Alcohol Version: Omit the Kirsch and use reserved cherry juice or cherry syrup instead.
• Mini Black Forest Cakes: Bake the batter in muffin tins or small ramekins for individual servings.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan Version: Use plant-based milk and cream, flax eggs, and vegan chocolate for a dairy-free alternative.
• Extra Chocolatey: Add a layer of chocolate ganache between the layers for more richness.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 3 days. Because of the whipped cream and cherries, it should stay chilled when not being served.

To freeze, wrap individual slices tightly and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight.

This cake is best enjoyed cold or at room temperature. Reheating is not recommended, as it may melt the whipped cream.

FAQs

What is Kirsch, and do I need it?

Kirsch is a cherry brandy traditionally used in Black Forest Cake. It adds authentic flavor but is optional — you can use cherry juice instead.

Can I use fresh cherries?

Yes, fresh cherries (pitted and halved) are great when in season. Be sure to sweeten them slightly if they’re tart.

What can I use instead of whipped cream?

You can substitute with stabilized whipped cream or a light cream cheese frosting for a firmer texture.

Can I make this cake ahead of time?

Yes. You can bake the cake layers a day ahead and store them wrapped. Assemble the cake a few hours before serving.

How do I make chocolate shavings?

Use a vegetable peeler on a bar of chocolate at room temperature to create shavings or curls.

Can I use cherry pie filling?

Yes, but it will be sweeter and thicker than traditional cherries. Reduce the added sugar if using pie filling.

How do I keep the whipped cream from deflating?

Use cold equipment, don’t overbeat, and serve the cake within a few hours for the best texture. You can also use a stabilizer like gelatin or cornstarch.

What’s the difference between Black Forest Cake and regular chocolate cake?

Black Forest Cake includes cherries, whipped cream, and (optionally) cherry liqueur, which give it a unique flavor and structure.

Can I use a boxed cake mix?

Yes, you can use a chocolate cake mix for convenience, but homemade layers offer better flavor and moisture.

Is this cake very sweet?

Not overly. The whipped cream balances the sweetness of the chocolate and cherries, making it rich but not cloying.

Conclusion

Black Forest Cake is a timeless and impressive dessert that brings together rich chocolate, airy whipped cream, and tart cherries in perfect harmony. Whether you stick with the traditional version or adapt it to suit your preferences, it’s a dessert that’s always worth the effort. Beautiful to look at and even better to eat, it’s the kind of cake that turns any occasion into a celebration.

Black Forest Cake

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Black Forest Cake is a traditional German-inspired dessert made with layers of moist chocolate cake, sweet whipped cream, cherries, and chocolate shavings. Optionally infused with Kirsch, it’s a showstopping cake that balances richness with freshness.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk or buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or boiling water
• 2 cups canned or jarred sour cherries (drained, reserve some juice)
• 2 tbsp Kirsch (cherry brandy, optional)
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• Chocolate shavings or curls, for garnish
• Fresh or maraschino cherries, for topping

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat sugar, eggs, milk, oil, and vanilla until smooth.
4. Add dry ingredients to wet and mix until combined.
5. Stir in hot coffee or boiling water. Batter will be thin.
6. Divide batter evenly into pans and bake 25–30 minutes or until a toothpick comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Drain cherries and mix with Kirsch if using. Set aside.
9. Whip cream with powdered sugar until stiff peaks form.
10. Level cakes if needed. Place one layer on a serving plate and brush with cherry juice or Kirsch. Spread with whipped cream and add cherries.
11. Repeat with second layer. Add top layer and frost top and sides with remaining whipped cream.
12. Garnish with chocolate shavings and whole cherries. Chill before serving.

Notes

• Use reserved cherry juice if omitting Kirsch.
• Make chocolate curls by using a vegetable peeler on a chocolate bar.
• Cake layers can be baked in advance and wrapped until ready to assemble.
• Use cold tools when whipping cream for best results.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 36g
• Sodium: 210mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 95mg