Black Forest Cake Recipe

Introduction

Black Forest Cake is a classic dessert known for its rich chocolate layers, luscious cherry filling, and light whipped cream frosting. This indulgent treat combines moist cake with sweet-tart cherries and creamy frosting for a truly memorable cake experience.

Ingredients

• 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
• 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)
• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Whole cherries with stems (for garnish)
• Chocolate shavings or curls (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: Add the eggs, buttermilk, vegetable oil, and 2 teaspoons of vanilla extract. Mix until the batter is smooth.
4. Step 4: Gradually stir in the hot water. The batter will be thin, which is normal for this recipe.
5. Step 5: Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
6. Step 6: To make the cherry filling and sauce, combine frozen cherries and ½ cup sugar in a medium saucepan. Simmer over medium heat for 8–10 minutes, until the cherries release their juices.
7. Step 7: Remove about 1 cup of the cherry mixture and set it aside for the sauce.
8. Step 8: Return the remaining cherries to the heat and stir in almond extract (or Kirsch if using). Add the cornstarch slurry and cook, stirring, until the mixture thickens to a jam-like consistency. Let it cool completely.
9. Step 9: For the whipped cream frosting, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl until stiff peaks form. Keep refrigerated until ready to assemble.
10. Step 10: To assemble, place one cake layer on your serving plate. Spread a generous layer of whipped cream and pipe a border around the edge. Spoon some cherry filling in the center.
11. Step 11: Add the second layer and repeat spreading whipped cream and cherry filling.
12. Step 12: Place the third cake layer on top. Spread whipped cream evenly over the sides and top of the cake.
13. Step 13: Pipe additional whipped cream decoratively around the edges. Garnish with whole cherries and chocolate shavings if desired.
14. Step 14: Before serving, warm the reserved cherry sauce over low heat. Use a hand blender to puree until smooth. Adjust thickness by stirring in water or cherry juice as needed for a pourable consistency.
15. Step 15: Serve the warm cherry sauce alongside the cake for dipping or drizzling.

Tips & Variations

• Use Kirsch instead of almond extract for a traditional authentic flavor.
• For extra moist cake layers, poke small holes after baking and brush with cherry juice or syrup.
• Fresh cherries can replace frozen if they are in season; just adjust cooking time as needed.
• Chill your mixing bowl and beaters before whipping the cream to achieve firmer peaks.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 3 days. Leftover cherry sauce can be kept in an airtight container in the fridge for up to 5 days. Reheat the sauce gently on the stovetop before serving. The cake is best enjoyed fresh but can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cherry filling one day in advance. Wrap the layers tightly and refrigerate the filling. Assemble the cake just before serving to keep the whipped cream fresh.

What can I use if I don’t have buttermilk?

For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This will provide the acidity needed for the cake to rise properly.

Black Forest Cake Recipe

Print Recipe

★★★★★

4.9 from 778 reviews

A classic Black Forest Cake featuring moist chocolate layers, luscious cherry filling, and light whipped cream frosting, garnished with whole cherries and chocolate shavings. This dessert balances rich cocoa and tart cherry flavors for an indulgent treat.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

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 & Sauce

• 4 cups frozen cherries
• ½ cup granulated sugar (adjust to sweetness)
• 1 teaspoon almond extract (or 1–2 tablespoons Kirsch)
• 1 Tablespoon cornstarch
• 2 tablespoons water (for slurry)

Whipped Cream Frosting

• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish

• Whole cherries with stems
• Chocolate shavings or curls

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes don’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and uniform.
4. Incorporate Hot Water: Gradually stir in the hot water; the batter will be thin—that’s expected and helps create a moist crumb.
5. Bake the Cake Layers: Evenly divide the batter into the prepared pans and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Allow the cakes to cool completely.
6. Prepare Cherry Filling: In a medium saucepan, combine frozen cherries and granulated sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices, softening thoroughly.
7. Reserve Cherry Sauce: Remove about one cup of the cherry mixture and set it aside to use as warm sauce later.
8. Thicken Cherry Filling: Return the remaining cherries to the heat, stir in the almond extract. Mix cornstarch with water to create a slurry, then add it to the cherries. Continue cooking until thickened to a jam-like consistency. Let it cool completely.
9. Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until assembly.
10. Assemble Cake – Layer One: Place one cooled cake layer on your serving plate. Spread a generous layer of whipped cream on top and pipe a decorative border along the edges. Spoon some cooled cherry filling into the center within the border.
11. Layer Two: Add the second cake layer on top, repeating the whipped cream layer and cherry filling as before.
12. Top Layer and Frosting: Place the third cake layer on top. Spread whipped cream evenly over the top and sides of the cake, smoothing it out.
13. Decorate: Pipe additional whipped cream decoratively around the cake edges. Garnish the top with whole cherries with stems and chocolate shavings or curls for an elegant finish.
14. Prepare Cherry Sauce for Serving: Before serving, warm the reserved cherry sauce gently over low heat. Use a hand blender to blend it until smooth. Adjust thickness by stirring in a little water or cherry juice to achieve a pourable consistency.
15. Serve: Serve slices of cake accompanied by the warm cherry sauce poured on the side.

Notes

• Adjust the sugar in the cherry filling based on the sweetness of your cherries to balance tartness and sweetness.
• Kirsch cherry brandy can be used instead of almond extract for a traditional flavor, but it is optional.
• Ensure the whipped cream is chilled before whipping to achieve best volume and texture.
• You can prepare the cake layers and cherry filling a day ahead to save time on serving day.
• For an alcohol-free version, omit Kirsch or almond extract.
• Use frozen cherries year-round if fresh are not available.

Keywords: Black Forest Cake, Chocolate Cake, Cherry Cake, Whipped Cream Frosting, Classic German Dessert