Craving an indulgent, rich, and irresistibly decadent dessert? Look no further than the classic Black Forest Cake —a German masterpiece that perfectly blends layers of moist chocolate cake, tangy cherries, and light-as-air whipped cream. For those looking to impress their guests or simply treat themselves, this cake is an absolute showstopper. Whether you’re a seasoned baker or making it for the first time, my Black Forest Cake recipe is here to guide you every step of the way.
What’s so special about Black Forest Cake? Originating from Germany’s Black Forest region, this cake (Schwarzwälder Kirschtorte) traditionally contains cherries, chocolate, and whipped cream with a hint of kirsch, a cherry liqueur that amplifies the cake’s flavor. In my version, I skip the alcohol, ensuring that everyone can enjoy it—though, feel free to add it if you crave that classic touch!
Here’s everything you need to get started.
Ingredients Needed
For the Cherry Filling:
- 3 cups (500g) fresh sweet cherries (washed, drained, and pitted)
- ¼ cup (50g) granulated sugar
- ½ cup (120mL) cool water
- 2 tablespoons cornstarch
For the Chocolate Cake:
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1 & ½ cups (300g) granulated sugar
- 1 cup (80g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240mL) milk
- 2 large eggs
- ½ cup (120mL) vegetable oil, or any neutral-flavored oil
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) hot strongly brewed coffee
For the Coffee Syrup:
- ¼ cup (60mL) hot strongly brewed coffee
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
For the Whipped Cream Frosting:
- 3 & ½ cups (840mL) cold heavy whipping cream
- ¾ cup (95g) powdered sugar
- 2 tablespoons dry milk powder (this stabilizes the cream)
- 1 teaspoon pure vanilla extract
For Decorating (optional):
- Chocolate bar (for chocolate shavings)
- Fresh cherries
The ingredients listed above yield a perfectly tender cake bursting with flavor. Now that you’re all set with the ingredients, let’s begin!
Making the Cherry Filling and Chocolate Cake
Now that you have all your ingredients ready, it’s time to tackle the two main components: the cherry filling and the ultra-rich chocolate cake layers. Trust me, these two elements are the heart and soul of a delicious Black Forest Cake.
Make the Cherry Filling:
The cherry filling is what gives the Black Forest Cake its signature fruity tang. Follow these steps to make a perfect filling that will infuse each bite with just the right amount of sweetness and tartness!
- Combine Cherries and Sugar:
In a medium-sized saucepot, combine your pitted cherries and granulated sugar. - Cook the Cherries:
Set the pot over medium-high heat and cook, stirring often, until the cherries release some of their natural juices and soften (this should take about 3 to 5 minutes). If you prefer a bit of texture, keep the cherries slightly undercooked, or let them simmer longer for a more jam-like consistency—both options are delicious! - Thicken the Filling:
Meanwhile, mix the cool water and cornstarch in a separate bowl until smooth. Once the cherries have softened, remove the pot from the heat momentarily, and stir in this cornstarch-water mixture. - Cook Until Thickened:
Return the pot to the heat at medium and cook until the mixture starts to boil and thickens (about one minute). If the filling becomes too thick, add a splash more water. If it’s too loose, keep cooking to thicken it further. - Cool the Cherry Filling:
Transfer the cherry filling to a heat-safe bowl and let it cool completely to room temperature before using it in your cake. You can make this a day ahead to save time, just store it in the fridge!
Make the Moist Chocolate Cake:
The chocolate cake layers are rich, moist, and the perfect foundation for this beloved dessert. To make the most decadent layers, follow these steps:
Cool the Cake Layers:
Let the cakes cool in the pans for about 10 minutes, then carefully invert them onto wire racks to finish cooling completely. It’s very important that the cakes reach room temperature before assembling.
Prepare the Cake Pans:
Preheat your oven to 350°F (177°C). Butter the bottom and sides of 3 (8-inch) round cake pans. Line the bottoms with parchment paper rounds and lightly dust the sides with flour or cocoa powder to prevent sticking. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Be sure to spoon and level the flour to avoid making the cake too dense.
Mix Wet Ingredients:
To the same bowl, add the milk, eggs, vegetable oil, and vanilla extract. Mix until just combined. The batter will be thick at this point, which is normal—just be careful not to overmix it!
Add Hot Coffee:
Now, pour in the hot brewed coffee and immediately whisk everything together until you have a smooth, loose batter. Don’t be alarmed by how thin the batter becomes; this is what makes the cake so tender and moist.
Bake the Cake Layers:
Evenly divide the batter between the three prepared cake pans and smooth out the tops. Bake the cakes in the center of the oven for about 22–28 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If possible, rotate the pans halfway through baking for even results.
Making the Coffee Syrup and Whipped Cream Frosting
Now that your cherry filling is cooling and your chocolate cakes are resting, it’s time to add some extra flavor through a simple coffee syrup and build that dreamy, light whipped cream frosting . The coffee syrup seeps into the cake layers, adding moisture and a subtle bitter note to balance the sweetness, while the whipped cream frosting is airy and luscious, providing the perfect contrast to the rich chocolate.
Make the Coffee Syrup:
The coffee syrup is super easy to make and adds a delightful depth to your chocolate cake. Here’s how to create it:
- Mix the Ingredients:
In a medium-sized bowl or cup, whisk together the hot brewed coffee, unsweetened cocoa powder, and granulated sugar until all the ingredients dissolve and form a smooth mixture. - Cool the Syrup:
Set the coffee syrup aside and allow it to cool completely to room temperature. Don’t worry; it’s quick enough that you can do this while the cake is still cooling.
This coffee syrup will get brushed over the chocolate cake layers as we assemble the Black Forest Cake later. It adds an extra layer of richness to the overall flavor!
Make the Whipped Cream Frosting:
Whipped cream frosting gives Black Forest Cake its signature lightness, balancing out the density of the chocolate cake and the sweetness of the cherries. Since we’ll be using this cream to frost and layer the cake, making it stable and fluffy is key. Here’s how to whip up the perfect cloud-like frosting:
- Chill Your Bowl and Beaters:
First, chill a large mixing bowl and the beaters of your electric mixer in the freezer for around 10 minutes. A cold mixing bowl helps the cream whip faster and more consistently. - Combine Frosting Ingredients:
Once your bowl and beaters are chilled, take them out and add in the cold heavy whipping cream, powdered sugar, dry milk powder , and vanilla extract . The dry milk powder plays a critical role here—it stabilizes the whipped cream, so it holds up better for layering and decorating the cake. - Whip the Cream:
Using an electric hand mixer (or a stand mixer fitted with the whisk attachment), start whipping the mixture on low speed until it thickens slightly. Then, gradually increase the speed to high and whip until stiff peaks form. Stiff peaks are critical for stability: they should stand firm without curving when you lift the beater or whisk.- Pro tip: Be careful not to overwhip it! Overwhipping can turn your delicate cream into a grainy texture, and eventually, it can turn into butter. Also, avoid underwhipping, as this can make your cake slide and lose its gorgeous stacked shape.
That’s it! Your whipped cream frosting is ready to rock. At this point, all of your cake components—cherry filling, chocolate cake layers, coffee syrup, and whipped cream—should be done and fully cooled.
Assembling and Decorating the Black Forest Cake
Now that all the components of your Black Forest Cake are ready to go—your chocolate cake layers, cherry filling, coffee syrup, and whipped cream frosting—it’s time for the most anticipated part: assembling and decorating ! This is where the magic happens, and everything comes together into a stunning, delicious cake that’s bound to impress whoever is lucky enough to eat it.
Step 1: Level the Cake Layers
- Trim the Cake Tops:
Use a serrated knife or a cake leveler to carefully trim the tops of your cooled chocolate cake layers. Even if your cakes look flat, it’s important to remove the top crust so the layers can absorb the coffee syrup more effectively. Try to make the surface as even as possible to ensure your cake stacks neatly.
Step 2: Start the Assembly
- First Cake Layer:
Place your first cake layer on your cake stand or serving plate, trimmed side up . Brush a generous amount of the cooled coffee syrup over the top using a pastry brush. This will soak into the cake and add moisture and enhanced flavor. - Spread Whipped Cream:
Add about ¼ of the whipped cream frosting on top of the cake layer. Spread it out evenly, leaving about a ½ inch border around the edge. This extra space helps prevent the filling from spilling out as you stack the layers. - Add Cherry Filling:
Next, spread half of the cherry filling on top of the whipped cream layer. Evenly distribute the cherries for a delicious bite in every forkful! Take care not to press down too hard, as you don’t want the filling to ooze out the sides.
Step 3: Build the Layers
- Second Cake Layer:
Gently place the second cake layer on top of the cherry filling. Again, be cautious not to press too hard—just let it rest naturally. Brush on more coffee syrup, then repeat the process by spreading another ¼ of the whipped cream frosting , followed by the remaining half of the cherry filling. - Final Cake Layer:
Place the final cake layer on top, trimmed side up , and brush on the remaining coffee syrup. Take care to apply the syrup evenly, ensuring that each layer soaks up that delicious coffee flavor. - Frost the Top and Sides:
With the remaining whipped cream, cover the top and sides of your cake. Use a spatula to spread the cream evenly, creating a smooth and clean finish. If you prefer a rustic look, you can keep the frosting texture slightly swirled—either approach works beautifully!
Step 4: Decorate the Cake
Here’s where you can get as creative as you want! I’ll walk you through a simple but elegant decoration:
- Make Chocolate Shavings:
If you want to add some extra flair, grab a bar of chocolate and a vegetable peeler. Hold the chocolate bar at an angle and run the peeler down the side to create delicate chocolate curls or shavings. If your kitchen is warm, place the shavings in the fridge briefly so they don’t melt. - Press Chocolate Shavings:
Gently press chocolate shavings onto the sides of the frosted cake. This adds a beautiful, bakery-style finish while giving a hint of chocolate in every slice. - Garnish the Top:
Sprinkle some chocolate shavings on top of the cake to complete the look. Then, place a few fresh cherries (with stems still attached, if possible) in the center of the cake for a classic Black Forest Cake touch.
Step 5: Chill and Serve
Once your cake is fully assembled and decorated, pop it in the fridge for about 1 to 2 hours before you cut into it. This short chilling period helps the cake firm up, making it easier to slice while also allowing the flavors to meld together beautifully.
When you’re ready to serve, use a sharp knife and cut straight down to get the cleanest, neatest slices. You’ll be greeted by those gorgeous layers of chocolate cake, cherry filling, and whipped cream.
Enjoy Your Masterpiece!
There you have it—a stunning, homemade Black Forest Cake that’s as incredible to look at as it is to eat. The combination of moist chocolate cake, airy whipped cream, and tangy cherries is unbeatable, and the touch of coffee syrup adds just the right amount of intrigue.
This cake is best enjoyed fresh, and you should store any leftovers in an airtight container in the fridge for up to 3 days. Though, let’s be honest—it’s unlikely you’ll have leftovers with a cake this delicious!
Conclusion
You’ve now mastered the iconic Black Forest Cake! From layering rich chocolate cake and filling it with fresh cherries to whipping up the perfect cream frosting, this cake is a labor of love with spectacular results. If you ever want to tweak the recipe, you can experiment with adding a bit of kirsch , a cherry liqueur, or play around with different decorations.
Whether you’re making it for a special celebration or just because, the reward is in the smiles of those who taste this decadent creation.
Enjoy every bite, and happy baking! Let me know if you’d like to try something else or if you need a troubleshooting tip!