black forest cake recipe
The Best black forest cake recipe
What I love most about this recipe is how balanced it is. The dark chocolate has antioxidants, the cherries add fiber and vitamin C, and the whipped cream (in moderation) gives it that creamy texture without being overly heavy. Plus, it’s easy to adjust—you can use less sugar if you want, or swap in Greek yogurt for some of the cream to make it a little lighter. It’s one of those recipes that never gets old, no matter how many times I make it. My family always asks for seconds, and I don’t blame them.
Classic Black Forest Cake
A decadent German chocolate cake layered with whipped cream, cherries, and a touch of kirsch. This rich dessert is perfect for special occasions and celebrations.
🥘Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 (14.5 oz) cans pitted dark sweet cherries in syrup
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup kirsch (cherry brandy, optional)
- 1 tsp vanilla extract
- 4 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 tbsp kirsch (optional)
- 1/2 cup chocolate shavings or curls
- 12 whole cherries with stems (for garnish)
- Additional whipped cream for piping
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper. -
2
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. -
3
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined (about 2 minutes). -
4
Reduce the mixer speed to low and carefully pour in the boiling water. Mix until the batter is smooth (the batter will be thin). -
5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. -
7
While the cakes cool, prepare the cherry filling. Drain the cherries, reserving 1 cup of the syrup. In a saucepan, combine the reserved syrup, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). -
8
Remove the saucepan from heat and stir in the cherries, kirsch (if using), and vanilla extract. Let the filling cool to room temperature. -
9
For the whipped cream frosting, beat the heavy cream, powdered sugar, vanilla extract, and kirsch (if using) in a chilled bowl until stiff peaks form. -
10
To assemble the cake, place one cake layer on a serving plate. Spread the cooled cherry filling evenly over the top, leaving a 1/2-inch border. Pipe or spread a layer of whipped cream over the cherries. -
11
Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Use an offset spatula to create a smooth finish. -
12
Decorate the cake with chocolate shavings, piped whipped cream rosettes, and whole cherries. Chill the cake for at least 2 hours before serving to allow the layers to set.
🔧Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Whisk
- Electric mixer
- Saucepan
- Fine-mesh strainer
- Offset spatula
- Cake turntable (optional)
- Piping bag with star tip (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Black Forest Cake Works
❓ Frequently Asked Questions About Black Forest Cake
1. What is the origin of Black Forest Cake?
Black Forest Cake, or Schwarzwälder Kirschtorte in German, originates from the Black Forest region in southwest Germany. It traditionally consists of layers of chocolate sponge cake, whipped cream, and cherries soaked in Kirsch (a cherry brandy). The cake is named after the region and its famous Kirschwasser (cherry spirit), though its exact origins are debated—some credit it to a 16th-century tradition, while others believe it was popularized in the 1930s.
2. Can I make Black Forest Cake without alcohol?
Yes! While traditional recipes use Kirsch to soak the cherries, you can substitute it with cherry juice, syrup, or even a non-alcoholic cherry liqueur. For a completely alcohol-free version, use a mix of cherry juice and a splash of vanilla extract or almond extract to enhance the flavor. The cake will still be delicious, though the depth of flavor from the alcohol will be missing.
3. Why does my whipped cream deflate or become watery?
Whipped cream can deflate or turn watery due to overwhipping, warm temperatures, or using low-fat cream. To prevent this:
– Use heavy whipping cream (35% fat or higher) for stability.
– Chill the bowl and beaters before whipping.
– Stop whipping as soon as stiff peaks form (overwhipping turns it into butter).
– Add a stabilizer like gelatin, cornstarch, or powdered sugar (1 tsp per cup of cream) for extra hold.
– Keep the cake refrigerated until serving.
4. How do I store Black Forest Cake, and how long does it last?
Black Forest Cake should be stored in the refrigerator due to its whipped cream and cherry filling. Cover it loosely with plastic wrap or store it in an airtight container to prevent drying. It typically lasts 2–3 days in the fridge. For longer storage, freeze the unfrosted cake layers (up to 1 month) and assemble after thawing. Avoid freezing the fully assembled cake, as the whipped cream may separate.
5. Can I use canned cherries instead of fresh or frozen?
Yes, canned cherries (especially Morello or sour cherries) work well in Black Forest Cake. Drain them well and pat dry to avoid excess moisture. If using cherry pie filling, reduce the sugar in the cake or syrup to balance sweetness. For the best texture, lightly simmer canned cherries with a bit of sugar and cornstarch to thicken the juice before using. Fresh or frozen cherries are ideal for a more natural flavor and texture.
