If you’re looking for a dessert that combines rich chocolate, luscious cherries, and fluffy cream in a stunning presentation, you have to try this Black Forest Cake Recipe. This classic German-inspired cake is all about layers of moist cocoa cake, sweet-tart cherry filling, and clouds of whipped cream, creating a symphony of flavors and textures that always impress at any gathering. Whether it’s a special celebration or a cozy weekend treat, this Black Forest Cake Recipe delivers that perfect balance of indulgence and freshness you’ll crave again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential, working beautifully together to build that iconic Black Forest Cake flavor and texture. Each element plays a crucial role whether it’s the cocoa giving deep chocolate notes, the cherries adding fruity brightness, or the whipped cream lending smooth richness.
- All-purpose flour (2 cups): Provides structure and tenderness to the cake layers.
- Granulated sugar (1 ¾ cups + ½ cup for cherries): Sweetens both the cake and the cherry filling perfectly.
- Unsweetened cocoa powder (¾ cup): Packs in the intense chocolate flavor that defines this dessert.
- Baking powder (2 teaspoons) and baking soda (1 ½ teaspoons): Help the cake rise light and fluffy.
- Salt (1 teaspoon): Enhances all the other flavors, balancing sweetness.
- Large eggs (2): Bind ingredients and contribute to the cake’s moist texture.
- Buttermilk (1 cup): Adds tenderness and a slight tang to the cake crumb.
- Vegetable oil (½ cup): Keeps the cake moist and soft.
- Vanilla extract (2 teaspoons): Deepens the flavor with warmth and aroma.
- Hot water (1 cup): Intensifies the cocoa flavor and smooths the batter.
- Frozen cherries (4 cups): The star ingredient for that gorgeous fruit filling.
- Almond extract (1 teaspoon or Kirsch 1–2 tablespoons): Adds a fragrant, authentic touch to the cherry filling.
- Cornstarch (1 tablespoon) + water (2 tablespoons): Creates a slurry to thicken the cherry mixture nicely.
- Heavy whipping cream (3 cups): Whipped to airy perfection for the creamy layers.
- Powdered sugar (1 cup): Sweetens and stabilizes the whipped cream.
- Whole cherries with stems: For charming decoration.
- Chocolate shavings or curls: Adds elegant texture and visual appeal.
How to Make Black Forest Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing your cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Combine the wet and dry ingredients slowly, then carefully stir in the hot water—this step will make your batter thin but that’s exactly how you get those perfect moist layers. Pour the batter evenly into pans and bake for about 35 to 40 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Step 2: Make the Cherry Filling
While your cake cools, put the frozen cherries, ½ cup sugar, and almond extract (or Kirsch) into a saucepan over medium heat. Once the cherries release juice, bring to a gentle boil. Stir together the cornstarch and water to form a slurry and add it to the pot to thicken the mixture. Cook and stir until bubbly and thickened, then let the cherry filling cool to room temperature—this will give the perfect balance of sweet and slightly tart that cuts through the richness of the cake.
Step 3: Whip the Cream
In a large chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will be your luscious layer between the cake and cherries as well as your frosting, so it should be fluffy but sturdy enough to hold its shape.
Step 4: Assemble the Cake
Slice each cooled cake layer horizontally if you want more layers or just use the layers as they are. On your serving plate, place the first cake layer and spread a generous amount of whipped cream over it, then top with a thick layer of cherry filling. Repeat for the next layer(s), finishing with a final layer of cake. Coat the entire cake with the remaining whipped cream, smoothing it out for that classic Black Forest look.
Step 5: Decorate and Chill
Garnish the cake with whole cherries with stems and chocolate shavings or curls to create that signature, elegant finishing touch. Refrigerate the cake for at least a couple of hours before serving to let the flavors meld beautifully and the cream set.
How to Serve Black Forest Cake Recipe
Garnishes
Using whole cherries with stems isn’t just traditional, it adds charm and color that makes the cake irresistible at first glance. The chocolate shavings bring a delicate crunch and dark contrast to the soft cream. You can also dust a little cocoa powder or sprinkle some toasted almonds around the plate for some extra flair.
Side Dishes
This cake is rich and satisfying on its own, but if you want to round out the dessert experience, serve it alongside a simple scoop of vanilla ice cream or a light fruit salad. A cup of fresh brewed coffee or a glass of Kirsch complements the flavors exceptionally well and elevates the entire occasion.
Creative Ways to Present
Impress your guests by serving slices in clear glass dessert dishes layered individually with cream, cherries, and chocolate pieces for a deconstructed Black Forest Cake experience. Or pipe a rosette border of whipped cream on top and place a cherry in each swirl. Miniature versions using cupcake liners can be an adorable way to serve at parties.
Make Ahead and Storage
Storing Leftovers
Once assembled, this cake is best stored in the refrigerator, covered tightly with plastic wrap or inside a cake box to prevent it from absorbing fridge odors. It will keep beautifully for up to 3 days, retaining its moist texture and fresh flavor.
Freezing
You can freeze the cake, ideally before adding the whipped cream frosting. Wrap the cake layers tightly in plastic wrap and then foil, freezing for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before assembling and frosting. If frozen after frosting, the texture might be slightly affected but it still tastes delicious.
Reheating
Since this is a cream-based cake, reheating is not recommended. Instead, serve it chilled or at room temperature for the best experience.
FAQs
Can I use fresh cherries instead of frozen?
Absolutely! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar since fresh cherries can be sweeter or more tart than frozen.
Is Kirsch necessary for the authentic flavor?
Kirsch adds an authentic cherry brandy flavor traditional in Black Forest Cake Recipe, but almond extract is an excellent non-alcoholic substitute that still gives a lovely aroma.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. The texture might be slightly different but it will still taste delicious.
How long does it take to assemble the cake?
Once all components are prepared—cake layers, cherry filling, and whipped cream—assembly usually takes around 15 to 20 minutes.
Can I use canned cherries for the filling?
While fresh or frozen cherries are preferred for their texture, you can use canned cherries drained of liquid. Adjust sugar accordingly to balance sweetness.
Final Thoughts
This Black Forest Cake Recipe is a classic for a reason. It brings together chocolate, cherries, and cream in harmonious layers that feel both indulgent and refreshing. Once you master this recipe, it becomes your go-to for celebrations or whenever you want to treat yourself with a little luxurious sweetness. Give it a try and enjoy every bite of this timeless delight!
Print
Black Forest Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This classic Black Forest Cake recipe combines rich, moist chocolate cake layers with a luscious cherry filling and fluffy whipped cream, finished with whole cherries and chocolate shavings for an indulgent dessert perfect for any celebration.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Cherry Filling
- 4 cups frozen cherries
- ½ cup granulated sugar (adjust based on the sweetness of cherries)
- 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Prepare the cake batter: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract together. Gradually add wet ingredients to dry ingredients and mix until combined. Slowly add the hot water, stirring continuously, to create a smooth batter.
- Bake the cake layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.
- Make the cherry filling: In a saucepan over medium heat, combine frozen cherries and sugar. Cook until the cherries release their juices and the sugar dissolves. Mix cornstarch and water to make a slurry and stir it into the cherry mixture. Cook until the filling thickens. Remove from heat and stir in almond extract or Kirsch. Let the filling cool to room temperature.
- Prepare the whipped cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Assemble the cake: Slice each cake horizontally to create layers if desired. Place the first cake layer on a serving plate and spread a generous amount of cherry filling over it. Add a layer of whipped cream on top, then repeat with remaining layers. Cover the entire cake with whipped cream. Decorate with whole cherries and chocolate shavings or curls. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Notes
- Use Kirsch if you want a traditional authentic flavor; almond extract is a good non-alcoholic alternative.
- Adjust sugar in cherry filling based on sweetness of the cherries.
- Make sure the cakes are completely cooled before assembling to prevent whipped cream from melting.
- Chill bowl and beaters when whipping cream for better results.
- Can be made a day ahead and kept refrigerated.
