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.

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A black forest cake recipe on a white cake stand with cherries on top against gray background.

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Five star review

“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

Closeup of Jocelyn in pink dress smiling

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

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”!

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.

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

Ingredients to make the best black forest cake on the table.
  • 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.

Eggs and sugar mixed in a stand mixer bowl on white countertop
1
Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.
Cocoa powder, coffee and hot water combined in a small glass bowl with a whisk on countertop
2
Combine cocoa powder, instant coffee, and hot water in small bowl and mix until smooth.
Chocolate cake batter being mixed in a stand mixer bowl on countertop
3
Once dissolved, add the mixture to the mixing bowl with the eggs and sugar.
Mixing the cake to bake into layers for the black forest cake.
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.
Forest chocolate cake batter in three different round pans before baking
5
Evenly divide the cake batter into all three greased and parchment lined pans.
Baked chocolate cake layers out of the oven
6
Bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Three chocolate cake layers resting on wire racks
7
Allow the cakes to rest for 10 minutes before removing them from the pans to cool completely on cooling racks.
Ingredients mixed in a pan to make the 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.
Cherries added to filling in a pan to cook down.
9
Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.
First layer of chocolate cake on the counter with a pastry brush on top brushing cherry sauce
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.
Whipped cream on whisk beaters after mixing up.
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.
Whipped cream and cherry filling added to a forest cake.
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.
An iced and garnished black forest cake recipe on a white cake stand ready to serve
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

best braised short ribs over mashed potatoes ready to serve for the holidays
These pomegranate short ribs scream celebration for the holidays.
Scalloped potatoes fresh out of the oven ready to serve for dinner.
These scalloped potatoes are super cheesy, creamy and perfect for this holiday meal.
A delicious bowl of perfectly creamed spinach ready to serve with dinner
This creamed spinach is the most indulgent veggie side ever!
Closeup of white cheddar dinner rolls baked in a pan.
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.
A close up of black forest cake slice with a fork in the middle with whipped cream on top

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.

A close up of three slices of chocolate cherry filled cake with a bowl of cherry filling nearby

Frequently Asked Questions

What does a black forest cake recipe taste like?

The cake tastes like rich and sweet chocolate with tart cherry filling and whipped cream. It’s a delish combo of sweet and sour with hints of dark chocolate.

Does black forest cake contain alcohol?

Yep it does boos. The cherry filling is made with acherry-flavored liqueur but you can also use pomegranate liqueur, maraschino liqueur, or brandy. While the alcohol cooks off during the cooking, leaving intense cherry flavor behind, you can swap it out with a non-alcoholic syrup with the same flavors if you want.

Why did my cakes turn out dry?

You either over baked or added too much flour boos. Make sure 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 mostly clean with few crumbs.

My cake layers are uneven, how can I fix this?

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!

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

A black forest cake assembled on a cake stand.

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
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Servings: 18 servings

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.

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.

Filed Under:  Cake, Christmas, Dessert and Baking, Holidays, New Year's, Oven, Valentine's Day

Comments

  1. I had my doubts about this recipe as it contained so much oil and fat, and less chocolate than other recipes. However the end product turned out to be delightful and captured the essence of Black Forest cake in having mild flavors that highlight the cherries. I also made one using strawberry chunks instead of cherries, and it turned out well too.

    I used stabilized whipped cream (1t gelatin dissolved in 4t water per cup of cream) and the cake stood up to the denser sponge and larger amounts of fruit well, staying presentable for 3 days.

    I think the recipe lived up to its billing as being pretty easy to make (especially with not slicing the sponges to make extra layers) and doable for a fun weekend dinner.

    Thank you Jocelyn!

    1. So happy to hear that it turned out well for you, Eric! Love the idea of using strawberries too!

  2. Made this for my dad for Father’s Day and it was so delicious!!! I didn’t have enough liquid from the cherries so I made a cherry liqueur simple syrup and soaked that into the cakes.

  3. Hello, I make my own buttemilk as well using lemon and stirring. Works perfect. Great tip about the cherries in the bottom. I’m gonna have to try that next time. Maybe heating the cherries up as a warm compote would be scrummmptiouus. Thank you GBC for the recipe.
    Luvvv umm❤️❤️

  4. This recipe turned out great! Living in the north very difficult to find full fat buttermilk but make my own using 1/4 c low fat buttermilk mixed with 1cup whole milk. Leave on counter for several hours til thickens then refrigerate for 2-3 days. Or go the usual way-1 tbsp vinegar or lemon juice to 1 cup whole milk-let sit 10 minutes. Although full fat buttermilk yields a moister cake.

    One other remark: A German grandmother told me a secret to her Black Forest Cake: For each layer spoon cherry pie filling on bottom of each greased cake pan then put cake batter over then bake. Her cake was truly yummy. Glad I asked her about her recipe.

    1. Hello, I make my own buttemilk as well using lemon and stirring. Works perfect. Great tip about the cherries in the bottom. I’m gonna have to try that next time. Maybe heating the cherries up as a warm compote would be scrummmptiouus. Thank you GBC for the recipe.
      Luvvv umm❤️❤️

  5. I am planning on making this cake for NYE tonight. Do you recommend the buttermilk being room temperature, or is cold fine? Also, the recipe calls for 1 cup of melted butter. Is that one cup meaning 2 sticks? Can’t wait to try this!

    1. Yes to the room temperature and also 2 sticks of butter equaling a cup. I hope you love it!

4.92 from 12 votes

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