If there is one dessert that combines indulgence with an enchanting burst of flavor, it has to be the Black Forest Cake Recipe. This classic German-inspired treat layers moist chocolate sponge cake with luscious whipped cream and tart cherries, creating a beautiful harmony of rich, sweet, and fruity elements. The surprise of almond or Kirsch-infused cherries nestled between fluffy cake layers makes every bite feel like a celebration. Whether you’re an experienced baker or trying your hand at an elegant cake for the first time, this recipe is a charming way to impress friends and family while indulging your sweet tooth.
Ingredients You’ll Need
The magic behind this Black Forest Cake Recipe comes from simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating the cake’s signature moist texture, deep chocolate flavor, and fruity freshness that makes it truly unforgettable.
- 2 cups all-purpose flour: Provides structure and the perfect crumb for the cake layers.
- 1 ¾ cups granulated sugar: Sweetens the batter perfectly without overpowering the chocolate.
- ¾ cup unsweetened cocoa powder: Packs an intense chocolate punch that’s essential for the cake’s deep flavor.
- 2 teaspoons baking powder: Helps the cake rise beautifully and remain light.
- 1 ½ teaspoons baking soda: Adds tenderness and aids in that soft crumb.
- 1 teaspoon salt: Balances flavor and enhances the sweetness and chocolate depth.
- 2 large eggs: Bind ingredients while contributing to moisture and richness.
- 1 cup buttermilk: For tenderizing the cake and adding a subtle tang that complements the cherries.
- ½ cup vegetable oil: Ensures a moist texture that stays fresh longer.
- 2 teaspoons vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup hot water: Dissolves cocoa and enhances chocolate flavor intensity.
- 4 cups frozen cherries: The star fruit that brings tartness and juiciness between layers.
- ½ cup granulated sugar (adjustable): Sweetens the cherry filling to the perfect balance.
- 1 teaspoon almond extract (or 1–2 tablespoons Kirsch): Infuses the cherries with a traditional Black Forest twist.
- 1 Tablespoon cornstarch + 2 tablespoons water: Makes the cherry filling thick and luscious.
- 3 cups heavy whipping cream: Whipped to perfection for that fluffy, creamy contrast.
- 1 cup powdered sugar: Sweetens the whipped cream softly and smoothly.
- 1 teaspoon vanilla extract: Enhances the whipped cream with a delicate aroma.
- Whole cherries with stems: For charming garnishing on top.
- Chocolate shavings or curls: Add a decadent finishing touch and elegant texture.
How to Make Black Forest Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy cake release. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step guarantees even distribution of dry ingredients and prevents lumps. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually mix the wet ingredients into the dry, then slowly add hot water to create a smooth, thin batter. Pour the batter evenly into your prepared pans and bake for about 35 to 40 minutes, or until a toothpick inserted comes out clean. The hot water really helps intensify the chocolate flavor while keeping the cake moist and tender.
Step 2: Make the Cherry Filling
While the cakes are baking, it’s time for the fruity goodness. In a saucepan over medium heat, combine frozen cherries, granulated sugar, and almond extract or Kirsch. Bring the mixture to a gentle boil, stirring occasionally, then reduce the heat and simmer for about 10 minutes. Whisk cornstarch and water together to create a slurry, then stir it into the cherry mixture to thicken the sauce. Keep stirring until it reaches a luscious, jam-like consistency, then remove from heat and allow it to cool completely. This cherry filling is what sets the Black Forest Cake Recipe apart, lending that vibrant color and tart bite that contrasts perfectly with the rich chocolate.
Step 3: Whip the Cream
For the divine whipped cream, chill your mixing bowl and whisk attachment in the refrigerator for at least 15 minutes to get the best volume. Pour in the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form—light, airy, and sweet but not overwhipped. This cream will provide the delicate creaminess balancing the intense chocolate and tangy cherries, creating that signature fluffiness you look forward to in a Black Forest Cake Recipe.
Step 4: Assemble the Layers
Once the chocolate sponge cakes have cooled completely, you’re ready to build this masterpiece. Place the first cake layer on a serving plate and spread a generous amount of the cherry filling over it. Follow with a thick layer of whipped cream, smoothing it out expertly. Repeat this process with the second layer, and finally top with the third cake layer. Cover the entire assembled cake with the remaining whipped cream, using a spatula to create soft peaks and swirls for that inviting, homemade look.
Step 5: Garnish and Chill
The finishing touch is what makes the Black Forest Cake Recipe so captivating. Decorate the top with whole cherries with stems, arranging them artfully, and sprinkle abundantly with chocolate shavings or curls for a stunning presentation. Refrigerate for at least 4 hours, preferably overnight, to allow all the flavors to meld beautifully and the cake to set. When served, every bite melts in your mouth with the perfect balance of chocolate, fruit, and cream.
How to Serve Black Forest Cake Recipe
Garnishes
Adding whole cherries with stems on top not only ups the charm but also signals the fresh tartness inside. Chocolate shavings enhance the richness visually and texturally, offering extra chocolatey goodness with each forkful. For a show-stopping look, consider dusting a light sprinkle of cocoa powder or powdered sugar around the edges.
Side Dishes
This cake is a star on its own, but pairing it with a scoop of vanilla bean ice cream or a drizzle of warm chocolate sauce can elevate the experience to celebration level. Fresh berries on the side also bring a refreshing zing that complements the cream and chocolate beautifully.
Creative Ways to Present
For festive occasions, serve slices on pretty dessert plates with a sprig of mint or edible flowers to add color and freshness. Alternatively, assemble mini individual Black Forest cakes in jars or glasses for a trendy, portable dessert option perfect for gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Store leftover Black Forest Cake Recipe in the refrigerator, covered with plastic wrap or in an airtight container to prevent drying out. It will stay fresh and moist for up to 3 days, and the flavors often improve as they meld overnight.
Freezing
You can freeze the cake for longer storage by wrapping it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw the cake overnight in the refrigerator to retain its delicate texture and creamy layers.
Reheating
This cake is best served chilled, so reheating is not recommended as it can affect the whipped cream stability and texture. Instead, allow frozen slices to thaw fully in the fridge, then bring them to room temperature for 15-20 minutes before serving to release maximum flavor and softness.
FAQs
Can I use fresh cherries instead of frozen?
Absolutely! Fresh cherries work wonderfully during cherry season. Just pit and chop them before cooking the filling. Frozen cherries have the advantage of being available year-round and breaking down nicely into a syrupy filling.
What can I substitute for Kirsch if I don’t have any?
If you don’t have Kirsch, almond extract is a classic alternative that provides a similar nutty aroma. You can also omit alcohol completely and still achieve great flavor by emphasizing almond extract.
Is it possible to make the cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend with xanthan gum included. The texture might be slightly different but the overall flavor and layering will still shine in this Black Forest Cake Recipe.
How long does the cake take to assemble?
Assembling the cake after all components are ready typically takes about 15 to 20 minutes. Taking your time to spread each layer evenly will make sure it looks beautiful and tastes perfect.
Can I prepare the whipped cream the day before?
It’s best to whip the cream shortly before assembly for the fluffiest texture. However, you can prepare the cream a few hours ahead and keep it covered in the fridge; just give it a quick re-whisk before spreading if it loses volume.
Final Thoughts
Sharing the joy of this Black Forest Cake Recipe with you feels like passing on a beloved family secret. Its rich chocolate layers, the tartness of cherries, and the heavenly whipped cream come together in a celebration-worthy dessert perfect for any occasion. Trust me, once you try making and tasting this cake, it’ll quickly become your go-to recipe whenever you want to impress and indulge. So go ahead, grab your ingredients, and start baking this beautiful slice of happiness!
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 features moist chocolate layers soaked in cherry syrup, layered with rich whipped cream and tart cherries, and finished with chocolate shavings and whole cherries. Perfect for special occasions, this decadent dessert combines the deep flavors of cocoa with the brightness of cherries and the creaminess of whipped topping for a truly indulgent treat.
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
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: Preheat the oven to 350°F (175°C). In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the hot water until the batter is smooth and thin.
- Bake the Cake: Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Make the Cherry Filling: In a saucepan over medium heat, combine the frozen cherries, granulated sugar, and almond extract (or Kirsch). Cook for about 5 minutes until the cherries release juice, stirring occasionally. In a small bowl, mix cornstarch with water to make a slurry and gradually stir it into the cherry mixture. Continue cooking for 2-3 minutes until the filling thickens. Remove from heat and let it cool to room temperature.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready to assemble.
- Assemble the Cake: Trim the cooled cake layers if needed to make them level. Place one cake layer on a serving plate and spread half of the cherry filling over it. Spread a generous layer of whipped cream on top of the cherries. Place the second cake layer on top and repeat with cherries and whipped cream. Decorate with whole cherries with stems and chocolate shavings or curls. Refrigerate the cake for at least an hour before serving to allow flavors to meld and the cake to firm up.
Notes
- Use Kirsch (cherry brandy) in the cherry filling for authentic flavor, but almond extract is a non-alcoholic alternative.
- Be sure to use cold heavy cream and cold equipment for best whipping results.
- Adjust sugar quantity in the cherry filling according to the sweetness of your cherries.
- This cake tastes best if prepared a day ahead, allowing the flavors to develop fully.
- Store leftovers covered in the refrigerator and consume within 3 days.
