Black Forest Cake is a decadent and visually stunning German dessert that features layers of moist chocolate sponge cake, luscious cherry filling, and fluffy whipped cream. Finished with chocolate shavings and cherries, it is a dessert that’s as beautiful as it is delicious. Traditionally known as Schwarzwälder Kirschtorte, this cake offers the perfect balance of rich chocolate, sweet-tart fruit, and airy cream. It’s an ideal centerpiece for celebrations, holidays, or any special occasion.
Why You’ll Love This Recipe
This cake is more than just a dessert—it’s a statement. With its impressive presentation and irresistible flavors, it’s sure to wow your family and guests. You’ll love this recipe because:
It uses simple, everyday ingredients.
The chocolate sponge is moist, rich, and light.
The cherry filling adds brightness and natural sweetness.
Whipped cream gives it a fresh, creamy contrast.
It’s alcohol-optional, so you can make it family-friendly or go traditional.
It’s perfect for birthdays, anniversaries, and festive gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Chocolate Sponge Cake:
• 1 ¾ cups (220 grams) all-purpose flour
• ¾ cup (75 grams) unsweetened cocoa powder
• 2 cups (400 grams) granulated sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240 milliliters) buttermilk (or 1 cup milk mixed with 1 teaspoon white vinegar, let sit for 5 minutes)
• ½ cup (120 milliliters) vegetable oil (such as canola or sunflower oil)
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240 milliliters) hot brewed coffee (or hot water if preferred)
For The Cherry Filling:
• 1 jar (680 grams) pitted sour cherries, drained (or use 2 cups fresh or frozen pitted cherries)
• ½ cup (100 grams) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for slurry)
• 2 tablespoons Kirsch (cherry brandy, optional for authenticity)
For The Whipped Cream Frosting:
• 3 cups (720 milliliters) cold heavy whipping cream (minimum 36% fat content)
• ¾ cup (90 grams) powdered sugar (sifted to avoid lumps)
• 2 teaspoons pure vanilla extract
For Garnish:
• ½ cup chocolate shavings or chocolate curls (use a vegetable peeler on a chocolate bar)
• Fresh cherries or maraschino cherries (for decoration on top)
Directions
Bake The Chocolate Sponge Cake:
• Preheat your oven to 350°F (175°C).
• Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
• In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Slowly pour in the hot coffee or hot water, mixing until smooth. The batter will be thin.
• Divide the batter evenly among the three prepared pans.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Prepare The Cherry Filling:
• In a medium saucepan over medium heat, combine the drained cherries and sugar.
• Stir occasionally until the cherries start to release their juices and the sugar dissolves (about 5–7 minutes).
• In a small bowl, mix the cornstarch with cold water to form a slurry.
• Slowly add the slurry to the cherry mixture while stirring constantly.
• Continue cooking until the mixture thickens (another 2–3 minutes).
• Remove from heat and stir in the Kirsch if using.
• Allow the filling to cool completely before using.
Make The Whipped Cream:
• Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes.
• Pour the cold heavy cream into the chilled bowl.
• Beat on medium-high speed until it starts to thicken.
• Add powdered sugar and vanilla extract.
• Continue whipping until stiff peaks form. Be careful not to over-whip.
• Refrigerate until ready to use.
Assemble The Cake:
• Level the cake layers if necessary using a serrated knife.
• Place the first cake layer on a cake plate or serving stand.
• Brush lightly with some cherry syrup from the filling to moisten the layer.
• Spread an even layer of whipped cream over the cake.
• Spoon a portion of the cherry filling over the whipped cream.
• Add the second cake layer and repeat the process—moisten, cream, then cherry filling.
• Top with the third layer.
• Cover the entire cake with a generous layer of whipped cream frosting. Use a spatula to smooth the sides and top.
Decorate The Cake:
• Press chocolate shavings onto the sides of the cake or sprinkle them over the top.
• Pipe swirls of whipped cream around the top edge if desired.
• Place a fresh or maraschino cherry on each swirl or in the center.
• Chill the cake in the refrigerator for at least 1 hour before serving to help the layers set.
Non-Alcoholic Version: Replace Kirsch with extra cherry syrup or juice for a kid-friendly alternative.
Mini Cakes: Bake in smaller pans or as cupcakes for individual portions.
Extra Chocolatey: Add chocolate chips to the batter for even more chocolate flavor.
Dark Cherry Twist: Use dark sweet cherries for a different depth of flavor.
Layer Boost: Add a fourth cake layer for extra height and drama.
Buttercream Option: Replace whipped cream with chocolate or vanilla buttercream if preferred.
Dairy-Free: Use coconut cream for whipping and dairy-free milk for the cake.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Fruit Swap: Try raspberries or strawberries if cherries aren’t available.
Make Ahead: Bake the cake layers a day in advance and store them in the fridge before assembling.
Storage/Reheating
Store the fully assembled Black Forest Cake in the refrigerator, covered with a cake dome or loosely wrapped in plastic wrap, for up to 4 days. The whipped cream helps keep the cake moist.
For longer storage, freeze the unfrosted cake layers individually wrapped in plastic and aluminum foil for up to 2 months.
Let refrigerated cake sit at room temperature for 15–20 minutes before serving for best flavor and texture.
Reheating is not necessary or recommended as this is a chilled dessert.
FAQs
What Kind Of Cherries Are Best For Black Forest Cake?
Sour cherries or morello cherries work best for the filling, offering a tart contrast to the sweet cake and cream.
Can I Make The Cake In Advance?
Yes, you can make the cake layers and cherry filling a day ahead. Assemble and decorate the day you plan to serve it.
Do I Have To Use Kirsch In This Recipe?
No. While Kirsch adds traditional flavor, it’s optional. Use cherry juice or syrup for a non-alcoholic version.
How Do I Prevent My Whipped Cream From Melting?
Keep your cream, bowl, and beaters cold before whipping. Once whipped, refrigerate the cream until ready to use.
Can I Use A Different Size Cake Pan?
You can use two 9-inch pans instead, but adjust the baking time and note the cake will have fewer layers.
Is It Okay To Use Whipped Topping Instead Of Real Cream?
You can use whipped topping, but the texture and flavor won’t be as rich or authentic.
Can I Make This Cake Gluten-Free?
Yes, substitute a gluten-free flour blend designed for baking in place of regular flour.
Can I Use Canned Cherry Pie Filling?
Yes, but it’s sweeter and thicker than homemade. You may want to reduce added sugar in the recipe.
What Can I Use Instead Of Coffee In The Cake Batter?
Hot water can be used instead of coffee. Coffee enhances the chocolate flavor but is not essential.
How Do I Make Chocolate Shavings For Garnish?
Use a vegetable peeler on a room-temperature chocolate bar to make shavings or curls.
Conclusion
Black Forest Cake is an elegant, crowd-pleasing dessert that combines the richness of chocolate cake with the tartness of cherries and the lightness of whipped cream. Its layered beauty makes it a standout on any dessert table, and its flavor is unforgettable. Whether you’re baking it for a celebration or simply treating yourself, this recipe delivers classic flavor and beautiful presentation every time.
Black Forest Cake (Schwarzwälder Kirschtorte) is a classic German dessert featuring layers of moist chocolate sponge cake, whipped cream, and cherry filling. It’s finished with chocolate shavings and cherries for a beautiful and decadent presentation—perfect for celebrations or special occasions.
Ingredients
For the Chocolate Sponge Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup (240ml) buttermilk (or 1 cup milk + 1 tsp vinegar)
½ cup (120ml) vegetable oil
3 large eggs, at room temperature
2 tsp pure vanilla extract
1 cup (240ml) hot brewed coffee or hot water
For the Cherry Filling:
1 jar (680g) pitted sour cherries, drained
½ cup (100g) granulated sugar
2 tbsp cornstarch
2 tbsp cold water (for slurry)
2 tbsp Kirsch (cherry brandy, optional)
For the Whipped Cream Frosting:
3 cups (720ml) cold heavy whipping cream (36% fat)
¾ cup (90g) powdered sugar, sifted
2 tsp vanilla extract
For Garnish:
½ cup chocolate shavings or curls
Fresh or maraschino cherries
Instructions
Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
Make the cake batter: In a large bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, oil, eggs, and vanilla. Mix wet into dry ingredients, then slowly add hot coffee or water. Batter will be thin.
Divide and bake: Pour batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the cherry filling: In a saucepan, heat drained cherries and sugar over medium heat until juicy, about 5–7 minutes. Mix cornstarch and cold water into a slurry, then stir it into cherries. Cook until thickened, 2–3 minutes. Stir in Kirsch (optional). Let cool.
Make the whipped cream: Chill a mixing bowl and beaters. Whip cream until thickened, then add powdered sugar and vanilla. Whip to stiff peaks. Refrigerate until ready to use.
Assemble the cake: Level cake layers if needed. Place one layer on a serving plate. Brush with cherry syrup, spread whipped cream, and spoon on cherry filling. Repeat with second layer. Add final layer and cover cake with remaining whipped cream.
Decorate: Press chocolate shavings onto sides and top. Pipe whipped cream swirls if desired and top with cherries. Chill at least 1 hour before serving.
Notes
To make ahead, bake cake layers and prepare cherry filling 1 day in advance. Assemble and frost on the day of serving.
Use a vegetable peeler on a room-temperature chocolate bar for easy chocolate shavings.
Substitute hot water for coffee if you prefer less bitterness.
To make it alcohol-free, skip Kirsch and use extra cherry syrup or juice.
