This is the ultimate Black Forest Cake recipe, a stunning German dessert that’s surprisingly achievable for home bakers. Imagine layers of moist, deep-chocolate sponge cake, soaked in a sweet cherry liqueur, then filled with a rich cherry compote and enveloped in clouds of fresh, stabilized whipped cream. This from-scratch recipe breaks down every step to ensure a perfect result every time. Forget the box mix; this homemade Black Forest Cake is the real deal and the perfect showstopper for any occasion.
What is a Black Forest Cake?
A true Black Forest Cake, or Schwarzwälder Kirschtorte, is a traditional German torte that gets its name from the specialty liqueur of the Black Forest region, Schwarzwälder Kirschwasser. This clear, cherry-based brandy is the soul of the cake, infusing the chocolate layers with its distinctive flavor. The cake is defined by its four key components: a light chocolate sponge cake (often made with oil instead of butter for moisture), a tart cherry filling, a Kirsch syrup, and heaps of whipped cream frosting, garnished with chocolate shavings and fresh cherries.
Why You’ll Love This Recipe
- Authentic Flavor: We use Kirsch and a balanced cherry filling to achieve that classic, deep flavor you’d expect from an authentic German Black Forest cake.
- Unbelievably Moist Crumb: The chocolate cake layers are tender, rich, and specifically designed to soak up the cherry syrup without becoming soggy.
- Perfectly Stable Frosting: Our tips for stabilizing the whipped cream mean your cake will look stunning for hours without weeping or melting.
- Step-by-Step Success: The instructions are clear and broken down into manageable stages, making the process straightforward and fun.
Key Ingredients
A few high-quality ingredients are all you need to create this masterpiece. Here’s what to gather.
For the Chocolate Sponge Cake
- Flour: All-purpose flour provides the structure for our cake layers.
- Cocoa Powder: Use unsweetened Dutch-processed cocoa powder for a deep, dark chocolate flavor and color.
- Sugar: Granulated sugar for the perfect amount of sweetness.
- Eggs: Large eggs, at room temperature, are essential for a light and airy sponge.
- Oil: A neutral oil like canola or vegetable oil makes the cake incredibly moist.
- Buttermilk: Room temperature buttermilk reacts with the leavening agents to create a super tender crumb.
For the Cherry Filling & Syrup
- Cherries: Sour or Morello cherries are traditional. We’re using canned tart cherries in water or syrup, which are available year-round.
- Sugar: To sweeten the tart cherry filling.
- Cornstarch: This thickens the filling into a perfect, jam-like consistency.
- Kirsch: This German cherry brandy is the signature flavor. It’s used in both the filling and the syrup for soaking the cake layers.
For the Whipped Cream Frosting
- Heavy Whipping Cream: It must be very cold to whip up properly. Use full-fat for the best stability and flavor.
- Powdered Sugar: To lightly sweeten the cream and help with stabilization.
- Vanilla Extract: For a touch of warmth.
- Cornstarch or Gelatin: Our secret weapon for a perfectly stable whipped cream that won’t wilt.
How to Make The Best Black Forest Cake Recipe
Follow these four main steps for baking and assembling your cake. We’ll start with the cake layers, move to the filling and frosting, and then put it all together.
Step 1: Make the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. It will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Step 2: Prepare the Cherry Filling and Syrup
- Drain the canned cherries, reserving the juice in a saucepan. Set the cherries aside.
- Add the sugar and cornstarch to the juice in the saucepan and whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens. This should take about 2-3 minutes.
- Remove from the heat. Measure out 1/2 cup of the thickened juice to use as the soaking syrup. Stir 3 tablespoons of Kirsch into this syrup and set aside.
- Add the drained cherries and the remaining 1 tablespoon of Kirsch to the saucepan with the remaining thickened juice. Stir to combine and let the filling cool completely. For a truly special treat, try pairing this with our Chocolate Chip Cookie Pie.
Step 3: Make the Stabilized Whipped Cream
- In a small bowl, whisk together the powdered sugar and cornstarch.
- Using a stand mixer with a whisk attachment or a hand mixer, whip the very cold heavy cream and vanilla on medium-high speed until soft peaks form.
- Gradually add the powdered sugar mixture and continue to whip until stiff, glossy peaks form. Be careful not to over-whip. Refrigerate until ready to use.
Step 4: Assemble the Cake
- Once the cake layers are completely cool, use a long serrated knife to level the tops if needed.
- Place one cake layer on your serving plate or cake stand. Brush it generously with half of the Kirsch syrup.
- Spread a thin layer of whipped cream over the cake layer. Create a dam of whipped cream around the edge of the cake. Fill the center with half of the cooled cherry filling.
- Top with the second cake layer and repeat the process: brush with the remaining syrup, spread a layer of cream, create a dam, and add the rest of the cherry filling.
- Cover the top and sides of the entire cake with the remaining whipped cream.
- Garnish the cake with chocolate shavings or curls. You can pipe whipped cream rosettes around the top edge and place a fresh cherry on each one. For a different but equally delicious chocolatey treat, check out our Double Chocolate Chip Cookies.
- Refrigerate the cake for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the cake to set.
Baker’s Tips for Success
- Use Room Temperature Ingredients: For the cake batter, using room temperature eggs and buttermilk helps create a smooth, uniform batter and a more tender crumb.
- Don’t Skip the Kirsch: For that authentic Black Forest flavor, Kirsch is essential. If you must substitute, you can use cherry juice or a non-alcoholic cherry syrup, but the classic taste will be altered.
- Chill Everything for the Cream: For the best results with your whipped cream, chill your mixing bowl and whisk attachment in the freezer for 15-20 minutes before you start.
- Don’t Overmix the Batter: Mix the cake batter until the ingredients are just combined. Overmixing can develop the gluten in the flour, resulting in a tougher cake. If you’re looking for another stunning and decadent cake, our Black Forest Cheesecake Recipe is a must-try.
Storage and Make-Ahead Instructions
This cake must be stored in the refrigerator due to the whipped cream frosting. It will keep well in an airtight container for up to 4 days. You can make the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. The cherry filling can also be made a day ahead and kept in an airtight container in the refrigerator.
Frequently Asked Questions
Absolutely. While Kirsch provides the traditional flavor, you can make a delicious non-alcoholic version. Simply substitute the Kirsch in the syrup and filling with reserved cherry juice from the can, cherry syrup, or even water with a splash of cherry or almond extract.
To prevent the whipped cream from melting or weeping, we stabilize it. This recipe uses a small amount of cornstarch mixed with powdered sugar, which helps the cream hold its shape. Using very cold cream, a chilled bowl, and a chilled whisk are also crucial steps for stable frosting.
This cake is actually better when made a day in advance! Assembling it the day before you plan to serve allows the flavors to meld and the cake to set properly. It should be kept refrigerated and will last for up to 4 days.
Yes, an authentic German Black Forest Cake is always made with Kirsch, a potent cherry liqueur. The alcohol content is part of its traditional flavor profile, though much of it can cook off in the filling.
The special and most important ingredient is Kirsch, or Kirschwasser, a clear cherry brandy traditionally made in the Black Forest region of Germany. It’s used to soak the cake layers and flavor the cherry filling, giving the cake its signature authentic taste.
More Decadent Dessert Recipes
If you loved this showstopping cake, you’ll also adore our easy No-Bake Oreo Pie. It’s another crowd-pleaser that’s perfect for any occasion.
The Ultimate Black Forest Cake Recipe
Black Forest Cake Recipe (Authentic & Easy)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease, flour, and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry and mix on low speed until just combined. Slowly pour in the hot coffee and mix until the batter is smooth.
- Divide batter evenly between the pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Cool cakes in the pans for 15 minutes before inverting onto a wire rack to cool completely.
- Drain the canned cherries, reserving the juice in a saucepan. Set cherries aside.
- Whisk sugar and cornstarch into the reserved juice. Bring to a boil over medium heat, stirring constantly, until thickened (about 2-3 minutes).
- Remove from heat. Measure out 1/2 cup of the thickened juice; stir in 3 tbsp of Kirsch to create the syrup. Set aside.
- Add the drained cherries and the remaining 1 tbsp of Kirsch to the rest of the thickened juice in the saucepan. Let the filling cool completely.
- Whisk together the powdered sugar and cornstarch.
- Whip the very cold heavy cream and vanilla on medium-high speed until soft peaks form.
- Gradually add the sugar/cornstarch mixture and continue to whip until stiff peaks form. Refrigerate until use.
- Level the cooled cake layers if necessary.
- Place one cake layer on your serving plate. Brush with half of the Kirsch syrup.
- Spread a thin layer of whipped cream, pipe a dam around the edge, and fill with half of the cherry filling.
- Top with the second cake layer. Brush with remaining syrup, add a layer of cream, a dam, and the remaining cherry filling.
- Cover the top and sides of the cake with the remaining whipped cream.
- Garnish with chocolate shavings and fresh cherries.
- Refrigerate for at least 4 hours before serving.
Notes
For best results with whipped cream, ensure the cream, bowl, and whisk are all very cold.
The cake is best after chilling overnight, as this allows the flavors to fully meld together.
Share Your Masterpiece!
We are so excited for you to try this Black Forest Cake recipe! It’s a true labor of love that is worth every moment. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your beautiful creation on Pinterest!
