Black Forest Cake
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Black Forest cake (Schwarzwälder Kirschtorte) is a very popular German dessert. It is a sweet chocolate cake soaked in cherry liqueur, layered with a cherry filling, and whipped cream frosting. This recipe is so easy to make that you can whip up this cake on any given weekend with just a couple of simple ingredients.
Black forest cake may seem like a modern dessert, after all, how could a cake made of chocolate and cherries be something that existed in the 19th century?
This black forest gateau is a rich chocolate cake with a sour cherry topping and whipped cream. It’s also an old Bavarian dessert that has become popular internationally.
You can make this recipe any time of the year, but I make this recipe when cherries are in season. After all, why not make the most of cherry season? Right?
Why make this cake recipe?
- This is a simple and easy no-fuss recipe that is also easy to customize.
- Most of the ingredients are simple pantry staples plus fresh cherries.
- The cherry juice is infused with cherry liquor which soaks into the chocolate cake layers. That enhances the taste of cherries in this cake.
- There are three components to this recipe. Some can be made ahead of time.
- The cake – Today we use light chocolate sponge cake with whipped eggs and less flour. A light cake is perfect with light frostings like whipped cream. This cake can be made up to 3 days ahead.
- Cherry pie filling – Made with fresh or frozen cherries. This filling can be made up to 4 days ahead. Alternatively, you can also use a can or jar of sour cherries in syrup. Also, we use the liquid in the cherry filling as cherry syrup to moisten the cake layers.
- The whipped cream frosting is best made just before frosting. Today, I’m using cream cheese to help stabilize it. But you can also stabilize the whipped cream with gelatin.
- This is the best recipe to make when you have guests coming over. It is very impressive and people will think you worked on it for hours.
- For the final decorations, I have used fresh cherries and chocolate curls but you can also use chocolate shavings and canned morello cherries.
Timeline and process
- Cake layers – 45 mins (20 mins prep + 25 mins baking)
- Cherry filling – 20 mins (plus cooling time)
- Whipped cream frosting – 20 mins
- Assemble – 45 mins
- Active time – approx 2 hours Inactive time – 2 hours
Ingredients and substitutes
- Flour – When it comes to chocolate cake, I like to use all-purpose as compared to cake flour. Brings more stability when combined with the cocoa powder.
- Cocoa powder – We use Dutch-processed cocoa powder.
- Eggs – Use large eggs and separate them carefully. The whipped meringue is what gives a light and airy cake layer. There is no leavening such as baking powder or baking soda in this cake because its rise comes from the whipped eggs.
- Cherries – The black forest is made with sour cherries. I use fresh cherries when in season and a jar soaked in syrup during other times.
- Heavy cream – It is very important to use full-fat heavy whipping cream with no less than 38% fat. Otherwise, the frosting will be too soft to stay within the cake layers.
- Cream cheese – This is optional but it helps stabilize the whipped cream. It gives the frosting body to hold on between the layers.
- Liqueurs/alcohol – Classic black forest is made with kirsch. I make a lovely cherry rum every time cherries are in season but cherry brandy is wonderful too.
Black forest cake recipe
Cake layers
- Oven/Pan – Preheat the oven at 340F/ 170 C/ Gas Mark 4. Grease and line with parchment paper 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
Pro tip – These cakes are light and airy so lining the pans with parchment is necessary. - Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt.
Pro tip – Sift the dry ingredients at least twice for a light and airy cake.
- Egg yolk mixture – In the large bowl of a stand mixer, with the whisk attachment, on medium-high speed, whip the egg yolks with half the sugar until light and foamy. While whipping simultaneously, gradually add the oil and milk. Then, add the flour mixture and combine well.
Pro tip – Do not overmix when you add the oil, milk, and flour mixture as it can deflate the volume created in the egg yolks. - Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually, add the remaining sugar and continue to whip until stiff peaks form.
- Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen.
- Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Pro tip – These layers are very light and airy so they do not take long to bake. - Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let cool completely. These cake layers can be kept wrapped in plastic wrap in the fridge for a few days.
Pro tip – Inverting them while still hot will ensure they do not sink during cooling.
Cherry cake filling
- Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt.
- Slurry – In a small bowl, combine the remaining water and cornstarch.
Pro tip – Cornstarch tends to settle down so make sure to stir again before adding it to the filling. - Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue to simmer on medium-low until the liquid is thick like syrup.
Pro tip – At first, the mixture will be very opaque and milky but as the cornstarch cooks it will become shiny and translucent. - Drain – Pass the filling through a sieve to drain the cherries syrup from the cherries. Use the drained cherries between cake layers.
Pro tip – Drain the cherries well so there is no excess liquid in the cake filling. Otherwise, it becomes messy when frosting. - Cherry syrup – Cool the drained cherry syrup, then add the kirsch and cherry rum. Use this to moisten the cake layers during frosting.
Whipped cream frosting
- Heavy cream – In the bowl of the stand mixer with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside.
- Cream cheese – In the bowl of the stand mixer with the whisk attachment, whip the cream cheese with the remaining powdered sugar until creamy.
Pro tip – Make sure the cream cheese is at room temperature and do not over-cream as it can become grainy. - Combine – Gently fold the whipped cream into the cream cheese mixture until well combined.
Pro tip – Whipping the heavy cream and cream cheese separately prevents the possibility of them separating.
Assemble
- Moisten layers – Generously moisten the three cake layers with cherry syrup.
Pro tip – These cake layers are very light and airy so be generous with the cherry syrup. - Stack – Place one cake layer on a cake drum or cake stand. Top with a big dollop of whipped cream frosting followed by a generous amount of drained cherries. Continue to stack the remaining two cake layers with more frosting and cherry filling.
- Frost – Using a straight-edged spatula, frost the top and outside of the cake with more frosting. Use a bench scraper to smooth the side and an offset spatula to level the top.
- Pipe – Transfer the remaining frosting into a piping bag with a star piping tip. Pipe large swirls all around the top of the cake.
- Chocolate – Pour a handful of chocolate curls/shavings into the center of the cake between the frosting swirls. And add more chocolate shavings/curls around the base of the cake.
- Chill – Keep the cake chilling in the fridge for at least 4 hours before slicing and cutting.
Note – Whipped cream and cream cheese are perishable ingredients so this cake must be kept in the refrigerator at all times.
Tips for success
Making a Black Forest cake can be a delightful and indulgent experience. Here are some tips to help you create a delicious and beautiful cake.
- Choose high-quality ingredients: Since the flavors in a Black Forest cake are rich and pronounced, using high-quality ingredients is essential. Opt for fresh and ripe cherries, good-quality dark chocolate, and real whipped cream for the best results.
- Bake the chocolate cake layers: Start by baking moist and flavorful chocolate cake layers. Use a reliable recipe or follow the instructions correctly. You’ll typically need two or three layers, depending on your preference. Today I am using light chocolate layers for my cake base, but you can also use my easier, simple moist cake layers instead.
- Prepare the cherry filling: Traditionally, Black Forest cake features a cherry filling made with cherries, sugar, and a hint of Kirsch (cherry brandy). You can substitute the Kirsch with cherry juice or water if you prefer a non-alcoholic version. Simmer the cherries with sugar until they release their juices and become tender. For a jam-like consistency, we thicken the filling with a cornstarch slurry.
- Assemble the cake layers: Once the cake layers have cooled, place the first layer on a cake stand or serving plate. Spoon a generous amount of cherry filling over the cake layer, spreading it evenly. Repeat with the remaining layers, making sure to save some cherries for decorating the top of the cake.
- Whip the cream: Whip fresh heavy cream until it reaches stiff peaks. Sweeten it with a bit of powdered sugar or vanilla extract to taste. Ensure the cream is cold, and whip it in a chilled bowl to achieve the best results. Be careful not to over-whip the cream, as it can turn grainy.
- Frost the cake: Apply a thin layer of whipped cream around the sides and top of the cake. This acts as a crumb coat to seal in any loose crumbs. Then, cover the entire cake with a thick layer of whipped cream, creating swirls or patterns with a spatula for an attractive finish. Smooth the cream on the sides as much as possible.
- Decorate the cake: The classic Black Forest cake is adorned with chocolate shavings and cherries. Use a vegetable peeler to create chocolate curls or grate a bar of dark chocolate. Gently press the chocolate shavings onto the sides of the cake. Decorate the top with additional cherries and a dusting of powdered sugar.
- Chill before serving: Refrigerate the Black Forest cake for a few hours or overnight to allow the flavors to meld and the cream to set. This also makes the cake easier to slice and serve.
Remember, Black Forest cake is traditionally served chilled, and the flavors tend to develop even more after a day or two. Enjoy the rich chocolate, tangy cherries, and creamy goodness of your homemade Black Forest cake!
Troubleshooting
If you’re experiencing issues or have encountered some problems while making a Black Forest cake, here are some troubleshooting tips to help you address common concerns:
- Dry cake layers – Ensure that you are not overbaking the cake. Follow the recommended baking time and check for doneness using a toothpick inserted into the center. The cake is ready if it comes out clean or with a few crumbs. Also, ensure to correctly measure the ingredients and avoid overmixing the batter, as it can lead to a dry texture.
- Soggy cake layers – Ensure the cake layers have completely cooled before assembling the cake. Warm or hot cake layers can cause the whipped cream to melt and make the cake soggy. Additionally, make sure the cherry filling is manageable. If necessary, thicken the filling with a cornstarch slurry to avoid excessive moisture.
- Whipped cream not holding its shape – Ensure the cream and all utensils (bowl, beaters) are cold. You could place the bowl and beaters in the refrigerator for a few minutes before whipping the cream. Over-whipping the cream can also cause it to become grainy or turn into butter. Whip the cream until it reaches stiff peaks, and immediately refrigerate it until ready to use.
- Cherry filling too runny – If your cherry filling is too runny, it may need additional thickening. Mix a teaspoon of cornstarch with a little water to create a slurry, then add it to the simmering cherry mixture. Cook for a few more minutes until the filling thickens to your desired consistency. Remember to cool the filling before using it in the cake.
- Difficulty slicing the cake neatly – To achieve clean and neat slices, ensure the assembled cake has been chilled in the refrigerator for a few hours or overnight. Chilling helps the layers set and makes slicing easier. Use a sharp, thin-bladed knife dipped in warm water before each cut to achieve clean edges.
- Difficulty with chocolate shavings – If you’re having trouble creating chocolate shavings, try using a vegetable peeler or a grater with large holes. Ensure the chocolate is firm but not too cold, as it can become brittle. Hold the chocolate bar firmly and carefully scrape the peeler or grater across the surface to create shavings. If the chocolate becomes too soft, refrigerate it for a few minutes to firm it up.
Variations
- Black forest with chocolate ganache – Instead of whipped cream you can use chocolate ganache for the filling.
- White forest cake – Use vanilla chiffon cake instead of chocolate sponge cake. Layer with cherry filling and whipped cream frosting.
- Black forest entremet – Soak the chocolate layers with cherry syrup. Freeze the cherry filling. To create the entremet, insert the chocolate layers with cherry filling in a pool of chocolate mousse. Freeze, then pour over some chocolate glaze.
- and Black forest trifle – Moisten the layers with cherry juice and cherry filling in a trifle bowl. Topped with pastry cream and whipped cream frosting.
More cherry recipes
- Cherry Cheesecake – Baked, or Chocolate Cherry Cheesecake
- Best Cherry Bars, Best Cherry Pie Recipe
- Chocolate Cherry Cupcakes, Vanilla Cherry Cupcakes
- and Cherry Pound Cake (Bundt Cake), Moist Chocolate Cherry Cake
- Cherry Jam – No Pectin
- Cherry Ice Cream,
- Homemade Rich Cherry Eggnog
- More cherry recipes
Frequently asked questions
What is a black forest cake?
Black Forest Cake is a popular dessert in Europe. It is a chocolate sponge cake layered with whipped cream and sour cherries cake filling. It is a German dessert that was first made in 1820 in the Black Forest region of Germany. Created in honor of King Ludwig, the “Mad King” of Bavaria. King Ludwig had a reputation for extremely lavish spending and debauchery. The Black Forest region in Germany may have been named after the dark wooded area in the south, but the real name comes from the region’s dense forests.
How long will this black forest cake keep?
This cake will keep in the fridge for two days before serving. Leftovers will keep for another 2 days.
What is unique about black forest cake?
The cake base is a classic chocolate cake. It’s unique because these chocolate layers are couched in cherry juice and cherry liqueurs. The layers are filled with a cherry pie filling and frosted with whipped cream frosting.
Can I make Black Forest cake without alcohol?
Yes, you can make a non-alcoholic version of Black Forest cake by substituting the cherry liqueur or brandy typically used in the cherry filling with cherry juice or water. It will still have the delicious cherry flavor without the alcohol content.
Can I use canned cherries for the filling?
Yes, you can use canned cherries for the filling if fresh cherries are not available. Drain them well and adjust the amount of sugar used accordingly, as canned cherries are often sweetened.
Can I use a different type of cake for Black Forest cake?
While the traditional Black Forest cake uses chocolate cake, you can experiment with different cake flavors if desired. Some variations use vanilla or almond-flavored cake as the base.
How should I store Black Forest cake?
Black Forest cake should be stored in the refrigerator due to its whipped cream filling and frosting. Cover the cake with plastic wrap or place it in an airtight container to prevent drying out. It is best consumed within a few days.
Can I freeze Black Forest cake?
Freezing a fully assembled Black Forest cake is not recommended, as the whipped cream may not hold up well during the thawing process. However, you can freeze individual cake layers or leftover cherry filling for future use.
Can I make a vegan or dairy-free version of Black Forest cake?
Yes, you can make a vegan or dairy-free version of Black Forest cake by using dairy-free substitutes for the cake, whipped cream, and cherry filling. Many vegan recipes use alternatives such as plant-based milk, whipped coconut cream, and vegan chocolate.
Black Forest Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 629kcal
Adjust Servings Here: 9 servings
Description
Black Forest cake (Schwarzwälder Kirschtorte) is a very popular German dessert. It is a sweet chocolate cake soaked in cherry liqueur layered with a cherry filling and whipped cream frosting. This recipe is so easy to make that you can whip up this cake on any given weekend with just a couple of simple ingredients
Video
Ingredients
Cake layers
- ¾ cup (95 g) All-purpose flour
- ½ tsp Kosher salt (divided )
- 4 tbsp (20 g) Cocoa powder
- 4 large Eggs (separated )
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Cooking oil
- ¼ cup (60 ml) Whole milk
- 1 tsp Vanilla extract
- ⅛ tsp Cream of tartar (Optional)
Cherry cake filling
- 7 oz (200 g) Fresh cherries (seeds remove and cut in half)
- ⅓ cup (70 g) Sugar
- 1 tbsp Lemon juice
- 1 cup (240 ml) Water (divided )
- 4 tsp Cornstarch
- ¼ tsp Kosher salt
Whipped cream frosting
- 3 cups (710 ml) Heavy cream (38% fat)
- 1 cup (240 ml) Cream cheese (32 – 38% fat)
- ½ cup (60 g) Powdered sugar
Cherry syrup
- 4 tbsp (60 ml) Kirsch
- 4 tbsp (60 ml) Cherry rum ((or cherry brandy or more kirsch) )
Decorations
- 6 – 8 medium Cherries (Fresh or canned )
- ½ cup (120 g) Chocolate curls or shavings ((see notes) )
Instructions
Cake layers
- Oven/Pan – Preheat the oven at 340F/ 170 C/ Gas Mark 4. Grease and line with parchment paper 3 x 7-inch round cake pans or 2 x 8-inch round cake pans. Pro tip – These cakes are light and airy so lining the pans with parchment is necessary.
- Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt. Pro tip – Sift the dry ingredients at least twice for a light and airy cake.¾ cup All-purpose flour, ½ tsp Kosher salt, 4 tbsp Cocoa powder
- Egg yolk mixture – In the large bowl of a stand mixer, with the whisk attachment, on medium-high speed, whip the egg yolks with half the sugar until light and foamy. While whipping simultaneously, gradually, add the oil and milk. Then, add the flour mixture and combine well. Pro tip – Do not overmix when you add the oil, milk, and flour mixture as it can deflate the volume created in the egg yolks.4 large Eggs, ½ cup Sugar, ¼ cup Cooking oil, ¼ cup Whole milk, 1 tsp Vanilla extract
- Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually, add the remaining sugar and continue to whip until stiff peaks form.4 large Eggs, ⅛ tsp Cream of tartar
- Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen.
- Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Pro tip – These layers are very light and airy so they do not take long to bake.
- Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let cool completely. These cake layers can be kept wrapped in plastic wrap in the fridge for a few days. Pro tip – Inverting them while still hot will ensure they do not sink during cooling.
Cherry cake filling
- Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt.7 oz Fresh cherries, ⅓ cup Sugar, 1 tbsp Lemon juice, ¼ tsp Kosher salt
- Slurry – In a small bowl, combine the remaining water and cornstarch. Pro tip – Cornstarch tends to settle down so make sure to stir again before adding it to the filling.1 cup Water, 4 tsp Cornstarch
- Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue to simmer on medium-low until the liquid is thick like syrup. Pro tip – At first the mixture will be very opaque and milky but as the cornstarch cooks it will become shiny and translucent.
- Drain – Pass the filling through a sieve to drain the cherries syrup from the cherries. Use the drained cherries between cake layers. Pro tip – Drain the cherries well so there is no excess liquid in the cake filling. Otherwise, it becomes messy when frosting.
- Cherry syrup – Cool the drained cherry syrup, then add the kirsch and cherry rum. Use this to moisten the cake layers during frosting.4 tbsp Kirsch, 4 tbsp Cherry rum
Whipped cream frosting
- Heavy cream – In the bowl of the stand mixer with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside.3 cups Heavy cream, ½ cup Powdered sugar
- Cream cheese – In the bowl of the stand mixer with the whisk attachment, whip the cream cheese with the remaining powdered sugar until creamy. Pro tip – Make sure the cream cheese is at room temperature and do not over-cream as it can become grainy.1 cup Cream cheese
- Combine – Gently fold the whipped cream into the cream cheese mixture until well combined. Pro tip – Whipping the heavy cream and cream cheese separately prevents the possibility of them separating.
Assemble
- Moisten layers – Generously moisten the three cake layers with cherry syrup. Pro tip – These cake layers are very light and airy so be generous with the cherry syrup.
- Stack – Place one cake layer on a cake drum or cake stand. Top with a big dollop of whipped cream frosting followed by a generous amount of drained cherries. Continue to stack the remaining two cake layers with more frosting and cherry filling.
- Frost – Using a straight-edged spatula, frost the top and outside of the cake with more frosting. Use a bench scraper to smooth the side and an offset spatula to level the top.
- Pipe – Transfer the remaining frosting into a piping bag with a star piping tip. Pipe large swirls all around the top of the cake.
- Chocolate – Pour a handful of chocolate curls/shavings into the center of the cake between the frosting swirls. And add more chocolate shavings/curls around the base of the cake.½ cup Chocolate curls or shavings, 6 – 8 medium Cherries
- Chill – Keep the cake chilling in the fridge for at least 4 hours before slicing and cutting. Note – Whipped cream and cream cheese are perishable ingredients so this cake must be kept in the refrigerator at all times.
Recipe Notes & Tips
Making a Black Forest cake can be a delightful and indulgent experience. Here are some tips to help you create a delicious and beautiful cake.
- Choose high-quality ingredients: Since the flavors in a Black Forest cake are rich and pronounced, using high-quality ingredients is essential. Opt for fresh and ripe cherries, good-quality dark chocolate, and real whipped cream for the best results.
- Bake the chocolate cake layers: Start by baking moist and flavorful chocolate cake layers. Use a reliable recipe or follow the instructions correctly. You’ll typically need two or three layers, depending on your preference. Today I am using light chocolate layers for my cake base, but you can also use my easier, simple moist cake layers instead.
- Prepare the cherry filling: Traditionally, Black Forest cake features a cherry filling made with cherries, sugar, and a hint of Kirsch (cherry brandy). You can substitute the Kirsch with cherry juice or water if you prefer a non-alcoholic version. Simmer the cherries with sugar until they release their juices and become tender. For a jam-like consistency, we thicken the filling with a cornstarch slurry.
- Assemble the cake layers: Once the cake layers have cooled, place the first layer on a cake stand or serving plate. Spoon a generous amount of cherry filling over the cake layer, spreading it evenly. Repeat with the remaining layers, making sure to save some cherries for decorating the top of the cake.
- Whip the cream: Whip fresh heavy cream until it reaches stiff peaks. Sweeten it with a bit of powdered sugar or vanilla extract to taste. Ensure the cream is cold, and whip it in a chilled bowl to achieve the best results. Be careful not to over-whip the cream, as it can turn grainy.
- Frost the cake: Apply a thin layer of whipped cream around the sides and top of the cake. This acts as a crumb coat to seal in any loose crumbs. Then, cover the entire cake with a thick layer of whipped cream, creating swirls or patterns with a spatula for an attractive finish. Smooth the cream on the sides as much as possible.
- Decorate the cake: The classic Black Forest cake is adorned with chocolate shavings and cherries. Use a vegetable peeler to create chocolate curls or grate a bar of dark chocolate. Gently press the chocolate shavings onto the sides of the cake. Decorate the top with additional cherries and a dusting of powdered sugar.
- Chill before serving: Refrigerate the Black Forest cake for a few hours or overnight to allow the flavors to meld and the cream to set. This also makes the cake easier to slice and serve.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 629– kcalCarbohydrates: 46– gProtein: 9– gFat: 45– gSaturated Fat: 25– gPolyunsaturated Fat: 3– gMonounsaturated Fat: 14– gTrans Fat: 0.01– gCholesterol: 199– mgSodium: 335– mgPotassium: 281– mgFiber: 2– gSugar: 33– gVitamin A: 1658– IUVitamin C: 4– mgCalcium: 108– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Thank you for the recipe. I really appreciate the step by step and all the pro tips. The whipped cream with cream cheese was delicious. I give the recipe 3.5 stars because for me, and my family, the recipe lacked enough sweetness.
great