There’s something about slicing into a tall, chocolatey Black Forest Cake that feels like opening a gift. With layers of fluffy chocolate sponge, tart cherries, and whipped cream, it’s a dessert that delivers drama, nostalgia, and joy all in one bite. Whether it’s for a birthday, holiday, or just a weekend indulgence, this cake turns any day into a special occasion.

I first fell in love with this cake at a family gathering, where the whipped cream was so light and the cherry filling so vibrant that I immediately asked for seconds. Since then, I’ve worked on perfecting this version that balances rich cocoa, airy cream, and sweet-tart cherries just right—and now it’s yours to try.

Recipe Snapshot (Quick Facts)

Category	Details
Yield	One 8-inch round cake
Serving Size	1 slice
Prep Time	45 minutes
Bake Time	30 minutes
Total Time	3 hours (with cooling)
Calories per Serving	Approx. 360
Primary Cooking Method	Baking
Cooling Time	1 hour
Occasion	Celebrations, Holidays
Diet Type	Vegetarian
Resting Time	30 minutes

Calories are approximate and may vary depending on exact ingredients used.

Black Forest Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep Time

minutes

Bake Time

minutes

Calories

360

kcal

A classic German dessert made with chocolate sponge cake, cherry filling, and whipped cream, Black Forest Cake (Schwarzwälder Kirschtorte) is as beautiful as it is delicious. This recipe keeps the spirit of the original while using ingredients you can easily find at home.

Ingredients

For the Chocolate Sponge:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
For the Cherry Filling:
1 can (21 oz) cherry pie filling or
2 cups fresh pitted cherries + 1/4 cup sugar + 1 tsp lemon juice (cooked)
Optional: 1–2 tbsp Kirsch or cherry liqueur
For the Whipped Cream Frosting:
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar
1 tsp vanilla extract
For Decoration:
Shaved chocolate (dark or semi-sweet)
Fresh cherries (with stems for garnish)

Step-by-Step Directions

Prepare the Cake Pans and Preheat the Oven
Grease two 8-inch round cake pans with butter or baking spray. Line the bottoms with parchment paper and lightly dust the sides with flour or cocoa powder. This helps the cake release cleanly after baking. Preheat the oven to 350°F (175°C).
Sift Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. This prevents clumps and evenly distributes leavening agents.
Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 4–5 minutes until the mixture becomes thick, pale, and triples in volume. This step is key to getting a light sponge.
Add Oil, Milk, and Vanilla
Add oil, milk, and vanilla extract to the egg mixture and mix gently on low speed until incorporated.
Combine with Dry Ingredients
Using a spatula, fold the sifted dry ingredients into the wet batter in batches. Mix until just combined. Do not overmix.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release air bubbles. Bake on the center rack for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake
Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cool, wrap in plastic and refrigerate for easier slicing.
Make Whipped Cream
Chill the mixing bowl and beaters in the freezer for 10–15 minutes. Pour chilled heavy cream into the bowl. Add powdered sugar and vanilla. Beat on medium-high speed until stiff peaks form. Be careful not to overwhip.
Prepare Cherry Filling
Using canned: Simply scoop into a bowl and break up larger pieces.
Using fresh: Combine cherries, sugar, and lemon juice in a saucepan. Simmer over medium heat until cherries soften and syrup thickens. Cool fully. Add Kirsch if using.
Slice and Level the Cake
Use a long serrated knife to level the cakes if domed. Then slice each cake horizontally into two even layers for a total of four.
Layer the Cake
Place the first cake layer on a serving plate. Brush with Kirsch or syrup. Spread a layer of whipped cream, followed by cherry filling.
Repeat with remaining layers.
Frost the Cake
Frost the top and sides with whipped cream using an offset spatula. Smooth the surface evenly.
Decorate the Cake
Press chocolate shavings along the sides and top. Pipe rosettes around the top edge and place a cherry on each swirl. Chill for 30 minutes before serving.

Notes

You can bake the cake layers a day in advance and keep them tightly wrapped at room temperature.
The whipped cream can be whipped and refrigerated 2–4 hours ahead.
Assemble the full cake up to 12 hours before serving. Just store it in the fridge.

Equipment Needed

Two 8-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Offset spatula
Cooling racks
Serrated knife (for slicing layers)

Storage Instructions

Black Forest Cake is best enjoyed fresh, but you can definitely store any leftovers for later indulgence. Store the cake covered in the refrigerator to keep the whipped cream and cherry layers fresh. It will stay good for up to 3 days, although the whipped cream may start to loosen slightly after 48 hours.

To maintain the best texture:

Place the cake in an airtight cake container or cover loosely with plastic wrap.
If your fridge tends to be very dry, press a piece of parchment or wax paper gently against the cut edges of the cake to prevent them from drying out.
Avoid storing it uncovered, as this can cause the sponge to become stale faster.

Extra Tips for Perfect Results

Chill the mixing bowl before whipping cream.
Don’t overbeat the whipped cream or it will turn grainy.
Level cake layers for a professional finish.
If using Kirsch, brush it lightly over each sponge layer before adding whipped cream.

FAQs About Black Forest Cake

Q: Can I make this cake without alcohol?
A: Absolutely. Just skip the Kirsch—the flavor is still wonderful with the cherry and chocolate alone.

Q: Can I use store-bought cherry pie filling?
A: Yes! It’s a great shortcut and still tastes delicious.

Q: How do I keep the cake moist?
A: Don’t overbake the sponges, and make sure to use a generous amount of whipped cream and cherry filling.

Q: Can I make this gluten-free?
A: Yes, substitute the flour with a 1:1 gluten-free baking mix.

Ingredient Selection Tips

Cocoa Powder: Use Dutch-processed cocoa for a richer color and flavor.
Cherries: If fresh cherries are out of season, high-quality frozen or canned cherries work perfectly.
Cream: Use full-fat heavy cream for best texture and structure.

Serving Suggestions

Black Forest Cake pairs beautifully with:

A cup of strong espresso
A glass of milk or hot cocoa
Cherry compote or vanilla bean ice cream on the side

Final Thoughts

This Black Forest Cake is the kind of dessert that gets people talking—and reaching for seconds. It’s indulgent but balanced, dramatic yet easy to make at home. Whether you keep it traditional with Kirsch or go alcohol-free, you’ll be rewarded with a cake that brings celebration to every slice.

Ready to impress? Make this for your next special occasion and watch the smiles spread with every bite.

Black Forest Cake Recipe That Feels Like a Celebration

Recipe Snapshot (Quick Facts)