Black Forest Cake

Black Forest Cake is that next-level German classic you didn’t know you needed in your life! It’s got layers of super moist chocolate cake sandwiched with a tangy-sweet cherry filling and fluffy whipped cream. It’s straight-up dessert heaven y’all. This old-school showstopper is bound to have everyone at your holiday feast or Sunday dinner hitting you up for seconds. This black forest cake recipe is the ultimate showstopper that’s gonna wow the crowd every single time boos.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my dad for Father’s Day and it was so delicious!!!”

—KATIE

Y’all there is something so special about a black forest cake. It’s one of those gorgeous desserts that is perfect for special occasions. If you make this beauty for your family and friends, they will definitely feel all the love. It’s such a unique flavor profile that gives you an upgrade on the classic chocolate layer cake. That cherry filling is something special boos. And frosting anything with whipped cream is always a boss move. Let’s get into it!

The Lowdown of This Black Forest Cake Recipe

Cuisine Inspiration: German

Primary Cooking Method: Baking

Dietary Info: Contains dairy and gluten. Can be made alcohol free and gluten-free with ingredient swaps.

Key Flavor: Rich, moist chocolate with tart juicy cherries and fluffy whipped cream.

Skill Level: Intermediate

A Complete Showstopper

This cake is as impressive as they come. It’s a stunner y’all! When you present this for your next special occasion or holiday supper, guests will definitely say “wow”!

Rich and Indulgent

This will definitely be the best chocolate cake you have ever tried. It’s moist, indulgent and beyond tender. When you sandwich that with my homemade sweet cherry sauce and top with homemade whipped cream, the whole thing is straight up addictive.

Straight-Forward Instructions

While this recipe definitely has more steps than an easier recipe, you can easily master this with my no-fuss instructions and step-by-step photos that will walk you through the whole dang on thing.

Ingredients You’ll Need To Make A Moist Black Forest Cake

• Butter: Rich and creamy, the essence of real butter makes such a huge difference in the flavor of this cake.
• All-Purpose Flour: This creates structure making sure our cake is nice and sturdy.
• Buttermilk: The acidity in buttermilk is what makes this cake so incredibly moist y’all. I’d recommend using a full-fat variety if you can find it.
• Vanilla Extract: Grab pure vanilla for a more concentrated and fragrant aromatic essence.
• Cocoa Powder: This cake relies on cocoa powder to create a deeply rich chocolate flavor.
• Instant Coffee: Coffee helps make chocolate taste even more chocolatey. Don’t worry; you don’t taste the coffee at all.
• Cherry Liqueur: Sweet and rich like a delish cherry jam, this liqueur really brings depth to that cherry filling.
• Cherries: This cake is not only filled with cherries but it’s also topped with fresh ones as well. Their bright, sweet, slightly woody flavor uplifts the cake and pairs with the chocolate perfectly. 

How to Make Black Forest Cake 

Be sure to check the full instructions in the recipe card for more details.

Step 1: Make Your Chocolate Cake Layers

1

Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.

2

Combine cocoa powder, instant coffee, and hot water in small bowl and mix until smooth.

3

Once dissolved, add the mixture to the mixing bowl with the eggs and sugar.

4

Next, slow down the mixer and add flour, baking soda, and baking powder. Finally add the butter, oil, buttermilk, and vanilla extract to the mixer and beat until just combined. The batter will be sort of thin but this is totally normal boos.

5

Evenly divide the cake batter into all three greased and parchment lined pans.

6

Bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean.

7

Allow the cakes to rest for 10 minutes before removing them from the pans to cool completely on cooling racks.

Step 2: Make Cherry Filling

8

Stir together the sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.

9

Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.

10

Remove the cherry mixture from the heat and brush some of the warm cherry juice over the tops of the cake layers as they cool, allowing it to soak in. After brushing, let the cherries thicken and come to room temp.

Step 3: Whip the Cream and Assemble

11

Whip the heavy whipping cream on medium-high speed in a cold bowl with a cold whisk until medium peaks, then add powdered sugar and vanilla and whip until you have stiff peaks.

12

To assemble, put your first cooled layer on a serving plate. Spread about one cup of the whipped cream over the top, then spoon 1/3 of the cherry filling. Repeat with the remaining layers.

13

Frost the outside of the cake with the remaining cream, then garnish with chocolate ganache, whole cherries, and shaved chocolate.

PRO TIP: I’d recommend refrigerating the cake for about an hour before serving. Once the cake is set, slice and serve! 

How to Serve Forest Cake

• With Extra Cherries: Make some additional cherries jubilee to serve on the side with more whipped cream.
• Scoop it Up: If you are celebrating, you might as well scoop up some vanilla ice cream to serve along with your slices.
• Elegant Dinner Party: Get sophisticated with it. Serve up this stuffed flank steak, make a wonderful brown gravy, get these garlic mashed potatoes on the table and add these glazed brussels sprouts on the side before your forest cake makes its appearance.

Meal Plan: Holiday Dinner with Black Forest Cake for Dessert

These pomegranate short ribs scream celebration for the holidays.

These scalloped potatoes are super cheesy, creamy and perfect for this holiday meal.

This creamed spinach is the most indulgent veggie side ever!

Finally, cheddar and rosemary rolls round out the meal before you get to the dessert of black forest cake.

Recipe Substitutions

• Cherries: If fresh cherries aren’t available, frozen or canned cherries can be swapped in. In a serious pinch, you can grab cherry preserves for the filling.
• Cherry Liqueur: Substitute with pomegranate liqueur, maraschino liqueur, brandy, or a non-alcoholic cherry syrup for an alcohol-free version.
• Buttermilk: If you don’t have any, I highly recommend making your own. Use a mixture of 1 cup of milk and a tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using.
• Vanilla: Vanilla bean paste is also a great option. 

Recipe Variations and Additions

• Adding Nuts: Add chopped toasted almonds or hazelnuts to the black forest cake batter for added texture and a nutty flavor.
• Add More Chocolate: You can add a layer of ganache in between the cherries and cream to make it beyond rich.
• Swap the Layers: You can make a white forest cake version by replacing the chocolate layers with white cake instead.
• Swap the Frosting: Add a tangy rich substitution by replacing the whipped cream with cream cheese frosting.

Expert Tips and Tricks For making The Best Traditional Black Forest Cake

• Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
• Be sure to allow the cherry mixture to cool completely before spreading it over the cream. 
• Use the spoon and level method when measuring. Or weigh the flour to ensure that the measurement is as exact as possible. And if you really want to get fancy, sift the flour for an extra-tender, lump-free batter. 
• Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use. 
• After assembling the cake, allow it to chill in the refrigerator for one hour before serving.

How To Store A Black Forest Cake

For best results, this cake should be stored in the fridge in an airtight container. If properly stored, this cake will keep for up to 3 days. 

Don’t freeze this black forest cake since the whipped cream frosting won’t hold up (it separates after thawing). However you can freeze the layers and even the cherry filling separately. Check out the notes below boos.

Can I make a traditional black forest cake ahead of time?

Not totally boos. I do not recommend assembling the full forest cake recipe ahead of time, but you can do a couple of things in advance.

First, bake the chocolate cake layers and freeze them. Be sure to wrap them up well in plastic wrap and then in foil and store them in the freezer for up to one month.

Second, prepare the cherry filling. After it is completely cooled, transfer it to an airtight container and freeze for up to one month.

When you are ready to assemble the cake, defrost the layers on the countertop for 1-2 hours and the cherry filling in the fridge overnight, and then proceed with making the whipped cream and assembling the cake.

Frequently Asked Questions

It’s time for you to level up your celebration cake vibes with my black forest cake recipe. It is everything you could ever dream of and more boos. Get into these abundant indulgent flavors y’all.

More of my Best Layer Cake Recipes

• German Chocolate Cake
• Chocolate Birthday Cake
• Chocolate Turtle Layer Cake
• Banana Pudding Cake
• Hummingbird Cake Recipe
• Lemon Layer Cake

Black Forest Cake Recipe

Black forest cake is a wonderfully rich German dessert made with layers of tender, moist chocolate cake, tart yet sweet cherry filling, and fresh whipped cream.

4.92 from 12 votes

Print Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 18 servings

Equipment

• Stand mixer
• 9 inch round cake pans
• Piping Bags and Tips

Ingredients

For the Chocolate Cake

• ▢ 2 large eggs room temperature
• ▢ 2 cups granulated sugar
• ▢ 1/2 cup cocoa powder
• ▢ 1 tsp instant coffee powder
• ▢ 1/2 tsp salt
• ▢ 1 cup hot water
• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1 cup unsalted butter melted
• ▢ 1/2 cup vegetable oil
• ▢ 1 cup buttermilk
• ▢ 1 tbsp pure vanilla extract

For the Cherries

• ▢ 1/2 cup granulated sugar
• ▢ 4 tbsp cornstarch
• ▢ 1/4 cup cherry liqueur
• ▢ 3 1/4 cups pitted and quartered cherries

For the Whipped Cream

• ▢ 3 cups Heavy Whipping Cream cold
• ▢ 1/4 cup powdered sugar sifted
• ▢ 1 tsp vanilla extract

For the Ganache

• ▢ 1/2 cu Heavy Whipping Cream
• ▢ 1/2 cup bittersweet chocolate

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Instructions

For the Chocolate Cake

• Preheat oven to 350 degrees and spray 3, 9-inch round pans with non-stick baking spray.
• Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
• While mixture beats, add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.
• Next slow down mixer and add flour, baking soda, and baking powder then add butter, oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
• Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
• Allow to rest for 10 minutes before removing from the pans to cool completely.

For the Cherries

• Stir together sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
• Next add cherries and coat with wet sugar. Continue cooking until the cherries begin to release juices and soften.
• Remove from heat then using a brush, take some of the warm cherry juice and brush over the tops of the cake layers as they cool, allowing it to soak in.
• After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.

For the Whipped Cream

• In a cold bowl using a cold whisk, whip heavy whipping cream on medium-high speed until medium peaks, then add powdered sugar and vanilla and whip until stiff peaks.

For the Ganache- if desired

• Find the recipe HERE.

To Assemble

• Once cakes are completely cooled (must be room temperature with no warmth still), place one layer of cake on a cake stand or serving plate.
• Top with approximately 1 cup whipped cream and spread evenly. You can now pipe a dam around the outside of the layer and then top with ⅓ of the cherries and juice and gently press them into the whipped cream.
• Repeat with remaining layers and if desired, frost the outside of the cake. If desired, garnish with whole cherries and chocolate ganache and enjoy.

Notes

• Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
• Make sure the tops of your cake layers are level before assembling your cake.
• Be sure to allow the cherry mixture to cool completely before spreading it over the cream. 
• Use a chilled bowl and whisk to make the whipped cream.
• Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use. 
• After assembling the cake, allow it to chill in the refrigerator for one hour before serving.

How To Store A Black Forest Cake

For best results, this cake should be stored in the fridge in an airtight container. If properly stored, this cake will keep for up to 3 days. 

Don’t freeze this black forest cake since the whipped cream frosting won’t hold up (it separates after thawing). However you can freeze the layers and even the cherry filling separately.

Nutrition

Calories: 561kcal | Carbohydrates: 55g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 247mg | Potassium: 214mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1062IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg

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This post was originally published in October 2021. It has been updated for content and some images.

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