Everything about this rich black forest cake is mouthwatering. This classic German cake (Schwarzwälder Kirschtorte), is moist, flavorful, and a crowd favorite.
In this blog post, I will teach you how to make this dark forest cake with detailed instructions, photos, and video. Plus, I will explain the difference between regular cocoa and dutch cocoa!
Not in the mood for this black forest cherry cake? That’s okay! Try my soft and moist triple chocolate cake instead.
Why This Black Forest Cake Works:
- This authentic cake has an intense chocolate flavor.
- It’s the perfect combination of sweet and sour.
- Perfect for crowds because everyone loves it!
- Due to the whipped cream, the cake is really light and airy.
- You can serve it for all occasions.
- How To Make Black Forest Cake (Schwarzwälder Kirschtorte in German)
- Baker’s Tips
- Substitutions
- What Can I Substitute For Eggs?
- Frequently Asked Questions And Answers
- What Kind Of Cocoa Do I Need For This German Cake?
- What Is Kirsch?
- How To Cut Cake Into Even Layers?
- How Long Does Dark Forest Cake Last And How To Store It?
- Can You Freeze Black Forest Cake?
- Recipe Video
How To Make Black Forest Cake (Schwarzwälder Kirschtorte in German)
FIRST STEP: Preheat oven to 320 °F (160°C). Line the bottom and the sides of a 9″ (23cm) springform pan with parchment paper and set aside.
The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and 2-3 inch strips for the sides.
FOURTH STEP: Transfer to the prepared baking pan and bake for about 33-38 minutes or until a toothpick in the center comes out clean. Do not overbake. I baked mine for exactly 35 minutes. Let cool to room temperature.
FIFTH STEP: Place drained sour cherries into a medium-sized bowl. Set aside.
SIXTH STEP: In a small bowl, stir together cornstarch and 4 tbsp of canned sour cherry water to combine.
SEVENTH STEP: In a heavy-bottomed saucepan, bring 1/4 cup canned sour cherry water, kirsch, and sugar over medium heat to a simmer. Stir constantly. Pour in the cherry-cornstarch mixture and cook for 1-2 minutes until it gets thick like syrup and coats the back of a spoon.
It should look like in the picture below.
EIGHTH STEP: Remove from the heat and pour over sour cherries. Let cool to room temperature.
NINTH STEP: In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
TENTH STEP: Cut the cake horizontally two times so that you have three almost evenly thick cake layers. Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly. See picture below.
ELEVENTH STEP: Spread with whipped cream and pipe an additional ring of whipped cream around the edges (together about 1/6 of the cream). Then spoon the half of the sour cherries (with very little liquid) on top of the cream but inside the piped ring.
NOTE: The ring makes sure that the cherries stay inside the cake and no syrup is running out the sides. See picture below.
Then spoon additional whipped cream on top of cherries and spread evenly to cover them (another 1/6 of the cream, so that about 1/3 of the cream is now used in total). Place the second cake layer on top and repeat.
Finish with the third cake layer on top and spread remaining 1/3 of whipped cream all over the cake and around the edges. Chill in the fridge for at least 4 hours.
Before serving, decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
Baker’s Tips
- Use high-quality chocolate as a garnish because it enhances the flavor.
- Always use dutch cocoa for this moist cake.
- Allow the baked cake to cool completely before frosting and cutting layers.
- Using sour cherries gives you a great flavor combination that goes well with the sweet chocolate.
Substitutions
Consider these substitutions when making the best german cake ever!
- Substitute the vanilla bean for 1 teaspoon of pure vanilla extract.
- Garnish with shredded white chocolate instead of milk or dark chocolate.
- If you don’t want to use kirsch you can replace it with cherry juice instead.
What Can I Substitute For Eggs?
For each egg you can substitute 1/4 cup (125g) of the following:
- Mashed bananas
- Applesauce (you could even use cherry flavored applesauce)
- Yogurt
Frequently Asked Questions And Answers
What Kind Of Cocoa Do I Need For This German Cake?
I used dutch-processed cocoa because in Europe this is that kind of cocoa what you can get in every store. Natural cocoa powder is not readily available everywhere. So when you read an original German baking recipe and mentions cocoa, then dutch-processed cocoa is what they are usually talking about.
Another hint of how to know if dutch-processed cocoa or natural cocoa powder is needed in a recipe is the usage of baking powder or baking soda.
- baking powder = dutch-processed cocoa
- baking soda (+ baking powder) = normal cocoa powder
This has to do with the acidity of the cocoa. Dutch-processed cocoa needs baking powder to react in your baking goods. Normal cocoa powder needs baking soda to react to let your baking goods rise. Dutch cocoa will make the black forest cherry cake taste even better too.
Dutch-processed cocoa is darker in color and has a strong chocolate flavor.
What Is Kirsch?
Kirsch is made of cherries, and it’s a type of brandy. It has a cherry flavor and is used in many baking recipes, especially this moist cake.
How To Cut Cake Into Even Layers?
If you haven’t cut a cake into layers before I understand that it can seem a little scary. Once you get the hang of it, you will be making the best cakes ever! Here are the easy to follow directions:
- Make sure the cake isn’t hot, or it will not cut properly. Begin by taking a knife and cutting a line around the entire exterior of the cake. Just score it, so you know where the cut needs to be when you start making the actual layer.
- Slowly cut a layer with a serrated knife. Then with the help of the knife, lift the layer and set it aside.
- Just repeat the process for each layer. It’s actually pretty easy.
How Long Does Dark Forest Cake Last And How To Store It?
You should keep the black forest cherry cake in the refrigerator in an airtight container. It will last around 3 days as long as it’s properly stored and kept cold.
You shouldn’t leave the cake on the counter more than 1 or 2 hours at a time because of the whipped frosting. If it does get left out for longer, then you will need to throw it out.
Can You Freeze Black Forest Cake?
Yes, you can freeze this dark forest cake. Make sure the moist cake is completely cooled before freezing, or it will become mushy. It’s important to wrap it tightly with 1-2 layers of plastic wrap or foil.
Then add one more layer of protection by placing it in an airtight container with a lid. It will age much better as long as it’s protected. You can freeze the easy cake for up to 4 months. To serve, simply place in the refrigerator the night before.
If you try this Authentic Black Forest Cake recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Check Out More Desserts To Make
Everything about this rich black forest cake is mouthwatering. This classic German cake (Schwarzwälder Kirschtorte), is moist, flavorful, and a crowd favorite.
- 6 large eggs
- 1 cup granulated white sugar (200g)
- 1/4 cup unsalted butter, melted (56g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 1/4 cups all-purpose flour, spooned and leveled (150g)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g)
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tsp cornstarch
- 4 tbsp canned sour cherry water
- 1/4 cup canned sour cherry water (60ml)
- 1/4 cup kirsch (60ml)
- 3/8 cup granulated white sugar (75g)
- 1 lbs canned sour cherries, drained (450g)
- 3 cups heavy whipping cream (720ml)
- 1/4 cup granulated white sugar (50g)
Preheat oven to 320 °F (160°C). Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper and set aside. The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and 2-3 inch strips for the sides.
In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, mix eggs, sugar, butter, and vanilla* until creamy and fully combined about 2-3 minutes.
Sift in flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Transfer to the prepared baking pan and bake for about 33-38 minutes or until a toothpick in the center comes out clean. Do not overbake. I baked mine exactly 35 minutes. Let cool to room temperature.
Place drained sour cherries into a medium-sized bowl. Set aside.
In a small bowl, stir together cornstarch and 4 tbsp of canned sour cherry water to combine.
In a heavy-bottomed saucepan, bring 1/4 cup canned sour cherry water, kirsch, and sugar over medium heat to a simmer. Stir constantly. Pour in the cherry-cornstarch mixture and cook for 1-2 minutes until it gets thick like syrup and coats the back of a spoon. Stir continuously. Remove from the heat and pour over sour cherries. Let cool to room temperature.
In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Cut the cake horizontally two times that you have three almost evenly thick cake layers. Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly.
Spread with whipped cream and pipe an additional ring of whipped cream around the edges (together about 1/6 of the cream). Watch the photos and video for better understanding. Then spoon the half of the sour cherries (with very little liquid) on top of the cream but inside the piped ring. The ring makes sure that the cherries stay inside the cake and no syrup is running out the sides. Then spoon additional whipped cream on top of cherries and spread evenly to cover them (another 1/6 of the cream, so that about 1/3 of the cream is now used in total). Place the second cake layer on top and repeat.
Finish with the third cake layer on top and spread remaining 1/3 of whipped cream all over the cake and around the edges. Chill in the fridge for at least 4 hours.
Before serving, decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
Recipe Video
SUBSTITUTIONS
Consider these substitutions when making the best german cake:
- Substitute the vanilla bean for 1 teaspoon of pure vanilla extract.
- Garnish with shredded white chocolate instead of milk or dark chocolate.
- If you don't want to use kirsch you can use cherry juice instead.
For each egg you can substitute 1/4 cup (125g) of the following:
- Mashed bananas
- Applesauce (you could even use cherry flavored applesauce)
- Yogurt
Recommendations
- Use high-quality chocolate as a garnish because it enhances the flavor.
- Always use dutch cocoa for this moist cake.
- Allow the baked cake to cool completely before frosting and cutting layers.
- Using sour cherries gives you a great flavor combination that goes well with the sweet chocolate.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
This looks divine. I am planning to make this for my parents anniversary this sunday but do not have access to canned cherries, sour cherries or anything. Can we do this with fresh cherries???please reply.
That sounds great! Yes, absolutely. Also, please use cherry juice to use it instead of the canned cherry water. I hope that helps.