Let’s talk about the cake that never goes out of style. Black Forest cake—with its rich chocolate layers, tart cherries, and billowy clouds of whipped cream—is a German classic for a reason. It’s elegant, indulgent, and absolutely unforgettable.
The combination of deep chocolate, bright cherries, and light, airy cream is pure perfection. Whether you’re celebrating a birthday, an anniversary, or just the fact that you made it through the week, this cake delivers. Yes, it has multiple components. Yes, it’s worth every minute. Let’s make some magic.
Ingredients
For the Chocolate Cake (Makes 2 8-inch or 9-inch layers):
- 1 ¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) hot coffee (or hot water)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
For the Cherry Filling:
- 2 cups (about 400g) pitted sour cherries (fresh, frozen, or canned in syrup)
- ¼ cup (50g) granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons kirsch (cherry brandy) or cherry juice
For the Whipped Cream:
- 2 cups (480ml) heavy whipping cream, very cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kirsch (optional)
- 1 teaspoon unflavored gelatin (optional, for stability)
For Assembly and Garnish:
- Chocolate shavings or curls
- Maraschino cherries with stems
- Additional kirsch for brushing cake layers
Instructions
1. Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line with parchment, and flour lightly. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add eggs, buttermilk, hot coffee, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin. Pour into prepared pans and bake for 30-35 minutes (8-inch) or 25-30 minutes (9-inch) until a toothpick comes out clean. Cool completely.
2. Make the Cherry Filling: In a medium saucepan, combine the cherries and sugar. Cook over medium heat until the cherries release their juices, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat, stir in the kirsch, and let cool completely.
3. Make the Whipped Cream: If using gelatin for stability, sprinkle it over 2 tablespoons cold water and let bloom for 5 minutes, then gently warm until dissolved and let cool slightly. In a large chilled bowl, beat the heavy cream, powdered sugar, vanilla, and kirsch (if using) until soft peaks form. If using gelatin, slowly drizzle it in while beating, then continue beating until stiff peaks form.
4. Level the Cakes: Using a serrated knife, level the tops of the cooled chocolate cakes. Slice each layer in half horizontally to create 4 thin layers.
5. Assemble the Cake: Place one cake layer on a serving plate. Brush lightly with kirsch. Spread a layer of cherry filling over the cake, then a layer of whipped cream. Top with another cake layer and repeat, ending with a cake layer on top.
6. Crumb Coat and Chill: Apply a thin layer of whipped cream all over the cake. Refrigerate for 30 minutes.
7. Final Frosting: Frost the cake with the remaining whipped cream, smoothing the sides and top.
8. Decorate: Press chocolate shavings onto the sides of the cake. Pipe whipped cream rosettes on top and garnish with maraschino cherries. Dust with cocoa powder if desired.
9. Chill: Refrigerate for at least 2 hours before serving to set.
10. Slice and Serve: Slice with a sharp knife wiped clean between cuts. Serve chilled.
11. Store: Store in an airtight container in the refrigerator for up to 3 days.
Pro-Tips for Black Forest Cake Greatness
- Use Sour Cherries: Their tartness balances the sweetness of the cake and cream. Sweet cherries won’t give you that classic flavor
- Don’t Skip the Kirsch: It adds authentic Black Forest flavor. If you prefer non-alcoholic, use cherry juice
- Stabilize the Whipped Cream: A little gelatin helps the cream hold up between layers, especially in warm weather
- Chill Between Layers: Let each layer set before adding the next for clean, distinct layers
- Use Chocolate Shavings, Not Sprinkles: Real chocolate shavings add elegance and flavor
