Black Forest Cake is that rich German delight, layering moist chocolate cake with a tangy-sweet cherry filling and topped off with fresh whipped cream – talk about a taste sensation! It’s a traditional recipe that’ll have everyone at your holiday table or Sunday supper doing a double-take, destined to steal the show every single time.
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.
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!
One of the things I love the most about baking is the places it takes me, like this Black Forest cake. 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!
Why I Love This Traditional Black Forest Cake
- 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!
The Heart & Soul Of Black Forest Cake
Cuisine Inspiration: German
Cooking Method: Baked
Dietary Info: Contains dairy, gluten; can be adapted for alcohol free
Key Flavor: Chocolate and Cherry
Skill Level: Intermediate
Sweet Spot
- Rich and indulgent, perfect for chocolate lovers.
- Showstopper!: Impressive presentation makes it a showstopper dessert.
- Easy Prep: Can be made in stages for convenience.
- Flavor Balance: Perfect balance of tart cherries and sweet chocolate.
What Is A Traditional 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’ll Need To Make A Moist Black Forest Cake
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.
- 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 CHOCOLATE 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.
- Before you get started, be sure to preheat the oven and prepare three 9-inch round pans with non-stick baking spray.
- Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.
- 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.
- 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.
- 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.
- 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.
- Stir together the sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
- Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.
- 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, 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.
- 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.
- Put your first (room temperature) layer on a serving plate or cake stand.
- Spread about one cup of the whipped cream over the top of the layer, then spoon on one-third of the cherry filling.
- 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!
Substitutions & Additions
- Cherries: If fresh cherries aren’t available, canned cherries or cherry preserves can be used for the filling.
- Adding Nuts: Add chopped toasted almonds or hazelnuts to the black forest cake batter for added texture and a nutty flavor.
- Cherry Liqueur: Substitute with pomegranate liqueur, maraschino liqueur, brandy, or a non-alcoholic cherry syrup for an alcohol-free version.
- Make your own buttermilk: If you don’t have any, I highly recommend making your own. Use a mixture of milk and a little lemon juice or vinegar. Let it sit for 10 minutes before using.
How To Store A Black Forest Cake
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 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 and aluminum and store them in the freezer for up to one month.
Second, prepare the cherry filling. Similar to cherries jubilee, 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.
Tips 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.
- 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.
Frequently Asked Questions
The cake tastes of rich, bitter yet sweet chocolate, layered with fluffy white whipped cream and a tart cherry filling. It’s a delicious combination of sweet and sour with hints of the natural bitterness in dark chocolate.
Yes, it does. The cherry filling is prepared using a cherry-flavored liqueur but you can also use pomegranate liqueur, maraschino liqueur, or brandy. While the alcohol cooks off during the cooking, just leave the intense cherry flavor behind, you can swap it out with a non-alcoholic syrup with the same flavors if desired.
Dry cake can be a result of over baking or measuring flour incorrectly. Ensure you’re using the spoon and level method for the flour and keep an eye on the baking time. A toothpick inserted in the center should come out clean.
Level uneven layers with a serrated knife. Make sure the cakes are completely cool before doing this. Save any leftover bits for an optional crumble topping, or a snack along the way!
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?
- German Chocolate Cake
- Chocolate Birthday Cake
- Chocolate Turtle Layer Cake
- Banana Pudding Cake
- Hummingbird Cake Recipe
- Lemon Layer Cake
Traditional Black Forest Cake Recipe
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
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.
Nutrition
This post was originally published in October 2021. It has been updated for content and some images.
Mary Steffel says
I made these cakes today (23rd) and prepared the cherries for Christmas dessert. My problem? My first cake stuck to the bottom and I ended up with half the cake still stuck in the pan! It’s way too delicious to leave any of it go to waste. Do you have any creative ideas on how I can salvage it? My mind is stuck on the beautiful image I had in my head of it being level on top and topped with gnache.
Maybe I crumble the broken bits on top and serve gnache on the plate for dipping?
This cake is SO delicious. Can’t wait to eat the 2 good layers!
Jocelyn (Grandbaby Cakes) says
Oh goodness! So sorry that happened to you. I would turn it into a trifle. Crumble the cake and layer it with the cherries and whipped cream in a glass display. It will look lovely.
KL says
Thank you for making me look like a rock star! This cake is not difficult to make and it tastes absolutely divine!!! Only change I made was to stabilize the whipped cream with a bit of gelatin, and I used frozen cherries. Off-the-charts delicious!!!!
Daria says
Thank you for the recipe!✨ It worked out perfect!! And tastes just delicious Thank you!
Mindee Taylor says
Finally! I real, authentic black forest cake recipe from scratch! Thank You!
Beth Sachs says
What a decadent-looking cake. My husband would love this!
Kristen says
This turned out incredible. It was just like the black forest cake I remember my grandma making. Thank you so much for the recipe!
Aimee Mars says
Wow, I want to take a bite out of my screen this cake looks so good! Those cherries with that chocolate!! It’s not only gorgeous but looks divine.
Gina says
This is a thing of beauty! Could be on GBBS! I’ve always loved black forest cake and this recipe didn’t disappoint. Everyone loved it, so glad I found keeper with this one!
Huma Kabir says
Hi. I have the same question. Will frozen cherries work? I’m excited to try this recipe. Thanks
Jocelyn (Grandbaby Cakes) says
Yes you can use frozen cherries for this recipe as well!
Laurel says
Cherries are not in season now where I live. Would frozen cherries work?