Name: Black Forest Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup unsweetened cocoa powder; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup hot water; 1/4 cup kirsch (cherry brandy); 2 cups heavy whipping cream; 1/4 cup powdered sugar; 2 cups canned or jarred sour cherries, drained (reserve some syrup); 1/2 cup chocolate shavings or curls for garnish

Black Forest Cake, also known as Schwarzwälder Kirschtorte, is a classic German dessert that combines layers of rich chocolate sponge cake with whipped cream and cherries. Known for its striking appearance and harmonious blend of textures and flavors, this cake is a favorite for festive occasions, celebrations, and indulgent desserts.

Why You’ll Love This Recipe

This Black Forest Cake is a timeless treat that appeals to both chocolate lovers and fruit enthusiasts. The moist chocolate layers, lightly sweetened whipped cream, and tart cherries create a perfect balance of flavors. Unlike many overly sweet desserts, this cake maintains a delicate richness that feels luxurious yet not overpowering. It’s ideal for birthdays, holidays, or any time you want to impress with a homemade showstopper.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Whole milk
Vegetable oil
Vanilla extract
Boiling water
Canned or jarred sour cherries (drained)
Cherry juice or Kirsch (cherry brandy)
Heavy whipping cream
Powdered sugar
Dark chocolate (for shavings or curls)

Directions

Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Make the chocolate batter: In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs and sugar until light and fluffy. Add milk, oil, and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet mixture, then stir in boiling water until the batter is smooth.
Bake the cakes: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Prepare the cherries: Drain the cherries and reserve some juice. Optionally, add a splash of Kirsch to the cherry juice.
Make the whipped cream: In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form.
Assemble the cake: Place one cake layer on a serving plate. Brush with cherry juice, spread a layer of whipped cream, and top with cherries. Repeat with the second layer. Add the final cake layer, frost the top and sides with whipped cream.
Decorate: Garnish with additional whipped cream swirls, chocolate shavings, and cherries on top.
Chill before serving: Refrigerate the cake for at least 2 hours before slicing for best results.

Servings and timing

This Black Forest Cake yields approximately 12 servings.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and assembly time: 2 hours
Total time: 3 hours

Variations

Eggless version: Replace eggs with yogurt or a commercial egg replacer for a vegetarian-friendly option.
Alcohol-free: Use cherry syrup or juice instead of Kirsch to make a non-alcoholic version.
Cupcake twist: Turn the recipe into individual Black Forest cupcakes for easy serving.
Different fruits: Try using raspberries or strawberries as a unique alternative to cherries.
Chocolate cream: Add cocoa powder to the whipped cream for a chocolate-flavored filling.

Storage/Reheating

Store the Black Forest Cake in an airtight container in the refrigerator for up to 3 days. Due to the whipped cream, it is not suitable for room temperature storage.
To freeze, wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before assembling.
Avoid microwaving for reheating. Serve chilled or bring to room temperature for 20–30 minutes before serving.

FAQs

How do I prevent the cake from being too dry?

Ensure you don’t overbake the layers and use the cherry syrup generously to keep them moist.

Can I make Black Forest Cake in advance?

Yes, you can make it a day ahead and refrigerate. The flavors actually improve after resting.

What is the best substitute for Kirsch?

You can use cherry juice, syrup from canned cherries, or even a splash of vanilla extract.

Can I use fresh cherries instead of canned?

Yes, but cook them slightly with sugar to soften and release their juices.

Is it possible to use store-bought chocolate cake?

Yes, if you’re short on time, a good-quality chocolate cake mix or pre-baked cake can work.

Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free blend designed for baking.

Why is the whipped cream not holding its shape?

Ensure the cream is very cold, and whip it until stiff peaks form. Avoid over-whipping, as it can turn to butter.

Can I use buttercream instead of whipped cream?

You can, but it will alter the traditional taste and texture of a Black Forest Cake.

Do I need to refrigerate the cake?

Yes, because of the whipped cream and cherries, refrigeration is necessary.

How long will the cake stay fresh?

The cake remains fresh for up to 3 days in the fridge, though the texture is best within the first two days.

Conclusion

Black Forest Cake is an iconic dessert that brings together the elegance of rich chocolate cake, the brightness of cherries, and the lightness of whipped cream. Whether for a birthday, holiday, or simply to satisfy a sweet craving, this recipe delivers a beautiful and indulgent treat. With various ways to personalize the cake, it’s a timeless classic that’s sure to impress.