Black Forest Cake

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. This cake is a holiday showstopper or a Sunday supper dessert classic.  If you love this cake, make this Cherries Jubilee, German Chocolate Cake, Chocolate Birthday Cake and Chocolate Pound Cake.

Disclosure: I partnered with Land O’Lakes for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

One of the things I love the most about baking is the places it takes me. I’m not talking about physical travel. I’m talking about the experiences and the rich history that come with a recipe. Recipes are often passed down through families, preserving tradition and celebrating culture.

When I’m not sharing Southern-inspired goods, I’m exploring recipes from all around the world! In doing so, I learn new techniques and discover incredible flavors. Exploration makes me a better baker!

Today, we’re traveling all the way to Germany for a slice of Black Forest Cake. This made-from-scratch German dessert is a visually stunning, mouth-watering treat the whole family is gonna love!

As you serve a slice, I encourage you to share the origin of this cake. And when it’s all said and done, stay curious! Where’s the next recipe gonna take you?

Why You Will Love This Recipe

• Chocolate, cherries, and whipped cream! Need I say more?
• A truly stunning cake that tastes as great as it looks!
• Perfect for holidays or special occasions!
• Not an overly complicated cake that any level cook can master with great instructions!

What is Black Forest Cake? 

German in origin, this famous cake also called a Black Forest Gateau is a chocolate cake layered with a rich cherry filling and fresh whipped cream.

The dessert is named after a specialty liqueur known as Schwarzwälder Kirsch (wasser) of the Black Forest mountain range in Southwestern Germany. The liquor is used in the recipe to impart a distinct sorta-sweet-sorta-sour flavor. 

Ingredients You Need

Most of the ingredients in this recipe are pantry-staple items, but there are a few fundamental details that we should discuss before baking: 

• LAND O LAKES® BUTTER: Made with sweet cream, Land O Lakes® Unsalted Butter guarantees the sweet cream flavor we love while still giving you the flavor control you need!
  
  I have been exclusively using this butter for years! Seriously y’all, nothing beats smooth, lush Land O Lakes® Butter. You can use the half-sticks, which I used here, or the full sticks. Either will work fine in this recipe.

• All-Purpose Flour: In any cake, flour is the most important ingredient. It creates structure and determines texture. Investing in unbleached, high-quality flour can make all the difference.

TOP TIP: When measuring, take your time! Use the spoon and level method, or weigh the flour to ensure that the measurement is as exact as possible. Sift the flour for an extra-tender, lump-free batter. 

• Buttermilk: The acidity in buttermilk is what makes this cake so incredibly moist. I’d recommend using a full-fat variety for the best results. 

• Vanilla Extract: This is one ingredient I always splurge on! Pure vanilla is more concentrated and fragrant. Vanilla bean paste is also a great option. 

• Cocoa Powder: The key to this delicious cake is cocoa powder. This cake relies on cocoa powder to create a deeply rich chocolate flavor. I would suggest using a powder that dissolves easily into liquid, as it makes for a cake darker in color and mellow in flavor. Dutch-processed cocoa works best! 

• Instant Coffee: A lot of folks are turned off by the idea of including coffee in a cake recipe; they assume its flavor will come through. But, as someone who doesn’t love coffee, I can tell you there’s nothing to be worried about! Instant coffee enhances flavor, making chocolate even more chocolatey. 

• Cherry Liqueur: Sweet and rich like cherry jam, with hints of wood and almond, this liqueur is this recipe’s star ingredient. If you don’t have any on hand, pomegranate liqueur, maraschino liqueur, or brandy will work. 

• Cherries: Traditionally, this cake is not only filled with cherries but it’s also topped with fresh ones as well. Cherries are sweet, woody, rose-like, and lemony; their bright, rich flavor uplifts the cake and pairs with the chocolate perfectly. 

How to Make Black Forest Cake 

I won’t lie to ya, this cake is a bit labor-intensive. Patience, preparation, and concentration are essential. But, before you get overwhelmed, let’s just break things down and make it a little simpler.

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

STEP 1: BAKE THE CAKE LAYERS

Super moist, light, and full of chocolate flavor, these layers are the perfect contrast to the tart, indulgent cherry filling. The best part? It truly comes together super-fast and effortlessly, but it tastes like you took all day to create the batter. 

1. Before you get started, be sure to preheat the oven and prepare three 9-inch round pans with non-stick baking spray.
2. Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.
3. While the mixture beats, add the cocoa powder, instant coffee powder, and salt to hot water. Once dissolved add it 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 normal.
5. Evenly divide the cake batter into all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to rest for 10 minutes before removing them from the pans to cool completely.

STEP 2: MAKE THE CHERRY FILLING

While the cakes bake you can start the cherry filling. The sugar, cornstarch, cherries, and liqueur are gently cooked over the stovetop to soften up the cherries and release their juices. The cornstarch slowly thickens the mixture, while the sugar develops a delicious syrup.

7. Stir together the sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
8. Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.

9. 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.
10. After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.

STEP 3: WHIP THE CREAM 

Once the layers have been baked, and the cherry filling has been made, it’s time to make whipped cream. Once ready, store it in the refrigerator until you’re ready to assemble the cake.

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.

STEP 4: ASSEMBLE 

Once the cakes and cherry filling are COMPLETELY cooled, you are ready to build the cake.

12. Put your first (room temperature) layer on a serving plate or cake stand.
13. Spread about one cup of the whipped cream over the top of the layer, then spoon on one-third of the cherry filling.
14. Repeat with the remaining layers, making sure to be gentle. 

STEP 5: GARNISH AND SERVE 

This is the fun part, so enjoy it!

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

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

Storage

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

Do not freeze an assembled cake as the whipped cream frosting will not hold up.

Can I make a black forest cake ahead of time?

Not really. I do not recommend assembling this cake ahead 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 and aluminum 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.

Expert Tips and FAQs

• 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.

More Grandbaby Cakes Best Layer Cake Recipes

You can’t visit Grandbaby Cakes and not delve into a few more cake recipes! Carve out some time this weekend and get to baking a layer cake, will ya? 

• LEMON LAYER CAKE
• GERMAN CHOCOLATE CAKE
• HUMMINGBIRD CAKE
• CARROT CAKE     

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