The Black Forest Cake is a traditional German dessert that is a must for many special occasions, from a wedding anniversary to a birthday celebration. Black Forest Gateau is traditionally made with layers of chocolate sponge cake soaked in cherry syrup or kirsch with whipped cream and cherries. By the way, have you already tried my iconic Sacher Torte or Bee Sting Cake?
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Why You Will Love This Cherry Cake Recipe
- It's Hits the Tri-Fecta of Flavors & Textures! Dense, rich chocolate, tart cherries, and light fluffy whipped cream.
- Truly a Cake Showstopper! This Black Forest chocolate cake looks as beautiful as it tastes.
- All-Occasion Cake. Enjoy this cake for birthdays, celebrations, or simply as an indulgent dessert to end an evening with friends.
Want to try out some more amazing European cake recipes? You're going to love this Esterházy Torte from Hungary and this classic Chocolate Mousse Cake.
What is Black Forest Cake?
Black Forest Cherry Cake, or Schwarzwälder Kirschtorte as it is called in German, is a traditional German multi-layered chocolate and cherry torte that was first created in the Black Forest region of Germany. This popular cake has been enjoyed by locals and tourists alike for many decades.
It's known for its chocolate sponge cake layers and whipped cream topped with tart cherries to give it a distinct sweet-tart flavor profile. Traditionally, this cake consists of three or four cake layers with whipped cream and cherry filling between each layer and covering the outside.
The taste can be described as richly chocolaty from the dark cocoa powder used in the sponges with an essence of tartness from the tart cherries. The whipped cream frosting gives it a light mouthfeel that brings everything together.
Ingredients
Most of the baking ingredients are commonly found but here are the main ingredients that require a bit more explanation and are essential to the preparation of your cake.
- Cocoa Powder: It's essential to use dutch-processed cocoa powder because in Europe this is the type of cocoa you will find in the store. Any original German baking recipe or German cakes that mentions cocoa, is talking about dutch-processed cocoa. Do no substitute with natural cocoa powder as it will not work the same in this recipe.
- Cherries: You want to use pitted sour cherries, also called Morello cherries, or red tart cherries in water. You will use both the cherries in the cake and the liquid to make your cherry syrup. The best substitute for canned sour cherries and canned the liquid from the can is to use fresh or frozen (must be thawed beforehand) cherries and cherry juice.
- Kirsch: The traditional German recipe uses Kirschwasser, a transparent brandy made from Morello cherries. But if you can't find it any cherry liqueur, rum, or brandy will work just as well for a Kirsch substitute. Consider using a suitable substitute for brandy if desired.
- Stabilized Whipped Cream: This helps keep the cake in shape for days and ensures the cake layers don't slide off. It entails whipping your cream until soft peaks form, adding sugar, and whipping again until stiff peaks form. The sugar stabilizes the whipped cream frosting and is therefore known as stabilized whipped cream.
For the full ingredient list and the quantities you need of each, check the recipe card further down the page.
How to Make Black Forest Cake
There are a few main steps involved in making this German chocolate cherry cake recipe. We're breaking it down step by step for you in this section along with a few images so you can follow along.
Step 1: Make the Chocolate Cake.
- Step 1: Mix the eggs, sugar, butter, and vanilla until creamy using an electric mixer.
- Step 2: Sift in the flour, cocoa, baking powder, and salt and mix just until well combined.
- Step 3: Pour the cake batter into a parchment paper-lined baking pan and bake. Then let cool completely.
Step 2: Make the Cherry Kirsch Syrup
- Step 1: Stir together the cornstarch and canned sour cherry water in a small bowl and set it aside.
- Step 2: Bring the canned sour cherry water, kirsch, and sugar to a simmer over medium heat in a heavy-bottomed saucepan.
- Step 3: Once it simmers, add the cornstarch mixture and cook, stirring constantly, until it thickens like syrup and covers the back of a spoon.
- Step 4: Pour the syrup over the sour cherries and let it cool completely.
Step 3: Make the Whipped Cream
- Step 1: Beat the whipping cream on medium-high speed until soft peaks form in a large mixing bowl with an electric mixer with a whisk attachment,. Add the sugar and mix until stiff peaks form. Don't overmix or it will curdle.
Step 4: Assemble the Cake
- Step 1: Cut the cake twice horizontally so that you have three cake layers. Place the bottom cake layer on a cake turner and brush it with cherry syrup.
- Step 2: Spread with whipped cream and pipe, or spoon an additional ring of whipped cream around the edges. Use about ⅙ of the cream in total.
- Step 3: Spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides.
- Step 4: Spoon more whipped cream onto the cherries and distribute evenly on top.
- Step 5: Place the second cake base on top and repeat.
- Step 6: Place the third cake layer on top and distribute the remaining whipped cream over the entire cake.
- Step 7: Chill in the refrigerator. Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking.
PRO TIP: Make sure to brush the cherry syrup on each layer of cake.
How to Store
Storing: The cake will stay fresh for three days if stored in an airtight container in the refrigerator. You shouldn't leave the cake on the counter because of the whipped frosting. Keep it in the refrigerator until ready to serve.
Freezing: You can freeze this chocolate cherry cake. Make sure to chill the cake in the fridge for at least 4 hours, preferably overnight. Then place it in the freezer for 1 hour, wrap in plastic foil, and place in freezer bags or containers. It freezes well for up to 3 months. To serve, simply unwrap and place in an airtight container in the refrigerator the night before.
Expert Tips for Success
- Don't Over Bake the Cake Layers. Every oven is different, and I can only provide an average baking time as it will vary from oven to oven.
- Make a Day Ahead. This cake is best when baked and assembled one day in advance and kept in the refrigerator overnight before serving. This gives the chocolate cake layers time to soak up the delicious cherry syrup and you will be rewarded with moist cake layers. The whipped cream frosting also needs time to set completely.
- Avoid Using Maraschino, Black, or Sweet Cherries as well as Cherry Pie Filling. You will not have the same results as you would using tart cherries. It will be much sweeter and taste completely different.
Recipe FAQs
The authentic black forest cake recipe uses chocolate sponge layers made with a high amount of eggs, very little to no fat, and no other wet ingredients such as milk, buttermilk, sour cream, or similar are used. It's very different from regular American chocolate cake, which is soft and moist. In German-speaking countries, cakes tend to be drier than their American counterparts. In this recipe it makes sense that the chocolate cake layers are less moist and soft because they are soaked with cherry syrup. If you use regular American chocolate cake layers, the whole cake will end up soggy and fall apart after a short time.
If you prefer to make this cake kid-friendly or alcohol free you can use cherry juice instead.
Dutch-processed cocoa powder needs baking powder to react in your baked goods and natural cocoa powder needs baking soda to react and make your baked goods rise. So if you swap the dutch-processed cocoa powder for natural cocoa powder, you will end up with flat cake layers unless you swap parts of the baking powder for baking soda. Since this is not a common practice with this recipe, I really have to advise against it.
In American and British English, you will most often hear the term Black Forest cake followed by Black Forest gateau. Torte and gateau translate as cake but are used differently depending on the origin of the cake recipe or the preparation of the cake layers. Since this recipe comes from Germany, it is a torte (the German word for cake). In Germany, festively decorated layer cakes filled with frosting are all referred to as torte.
More Festive Cakes to Try
If you are looking for a show-stopping layer cake for your next anniversary or birthday party, you've come to the right place. I'm sure you will love the following cake ideas.
If you tried this Traditional Black Forest Cake or any cake on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Traditional German Black Forest Cake Recipe
Ingredients
Chocolate cake
- 6 large eggs
- 1 cup granulated white sugar
- ¼ cup unsalted butter, melted
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ cup dutch-processed cocoa powder, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
Cherry filling
- 1 lbs canned sour cherries in water, drained (don't discard all the water)
- 4 teaspoon cornstarch
- ½ cup water from canned sour cherries, divided
- ¼ cup kirsch
- ⅜ cup granulated white sugar
Whipped cream frosting
- 3 cups heavy whipping cream
- ¼ cup granulated white sugar
Decoration
- additional whipped cream, chocolate shaves, and cherries to your liking
Instructions
- Preheat the oven to 320 °F (160°C). Line the bottom and the sides of a 9-inch (23cm) springform pan with parchment paper and set aside. To line a springform pan with parchment paper, the easiest way is to cut out a circle for the bottom and strips for the sides.
- In a large mixing bowl with an electric mixer with a whisk attachment, mix the eggs, sugar, butter, and vanilla for about 3 minutes until creamy.
- Sift in the flour, cocoa, baking powder, and salt and mix just until well combined, about 1 minute. Pour the cake batter into the prepared baking pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack to cool completely.
- Place the drained sour cherries in a heatproof bowl and set aside.
- In a small bowl, stir together the cornstarch and ¼ cup of the canned sour cherry water and set aside.
- In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry water, kirsch, and sugar to a simmer over medium heat. Once it simmers, add the cornstarch mixture and cook for 1-2 minutes, stirring constantly, until it thickens like syrup and covers the back of a spoon. Remove from the heat and pour over the sour cherries. Let it cool completely.
- In a large mixing bowl with an electric mixer with a whisk attachment, beat the whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Then add the sugar and mix until stiff peaks form, about 1-2 minutes. Don't overmix or it will curdle.
- Cut the cake twice horizontally so that you have three cake layers.
- Place the bottom cake layer on a cake turner and brush it with cherry syrup. Spread with whipped cream and spread an additional ring of whipped cream around the edges. Use about ⅙ of the cream in total. Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides. Then spoon more whipped cream onto the cherries and distribute evenly on top (another ⅙ of the cream, so that now a total of about ⅓ of the cream has been used). Place the second cake layer on top and repeat.
- Place the third cake layer on top and distribute the remaining ⅓ of the whipped cream over the entire cake and around the sides to lightly frost the outside of the cake. Chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking. Store the cake in an airtight container in the fridge for up to 3 days.
Notes
Video
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Gwen
I have tart cherries I picked myself that have been frozen, they have their own juice, but not water. Can I use this instead? Do I need to add water to make the juice the right consistency?
Sabine
Yes, I suggest adding additional water or cherry juice to have enough liquid to make the syrup. I hope that helps!
Russell Frame
I create a special cake every year for our kids birthday. This year my daughter wanted a Black Forrest. Haven't made one since the 70s lol so my search for a decent recipe was on. Yours inspired me. What I did was make 2-9" cakes for thicker layers ,used the extra to make minis. Could not find cherry brandy so I took Apple brandy mixed it with 2 cans of sour cherries (Doubled recipe) and let them sit overnight. I used 50/50 ratio of cherry juice to brandy. then I thicked the juice and poured it over the infused cherries, Used this as the filling and glaved the cake. I use my own recipee for whooped cream (Sorry) and used it to frost entire cake. Finished with chockolate shavings. It was AMZING she loved it.
Katelyn spencer
for my birthday
Alison
In Step 8, is the cherry syrup you’re using, taken from the cooled, cherry/syrup mixture?
Sabine
Yes, exactly.
Christine
I’m dying to make this recipe but my mom can’t have cream. I know Cool Whip is a blasphemy, but do you think it would work in place of the whipped cream?
Sabine
It would work, absolutely.
Kim
Have you tried used either a lactose-free whipped cream or a coconut whipped cream? The coconut one might change the taste a bit from the original, but you could still enjoy it! Personally I've never been a fan of Cool Whip.
Ruth
This is awesome moist and very good flavor will make again
Alexandra
Hi Sabine, I am looking forward to trying this recipe! I live in the United States. Do you have a recommendation for sour cherries that are available in the U.S.? Do you use canned cherries in syrup or water? Thank you! Alexandra
Sabine
Hi Alexandra, I prefer using canned cherries in water. You can use regular canned cherries if you don't have sour cherries available. Hope that helps!
Alexandra
Thank you! The recipe turned out great!!
Sally
Alexandra,
Kroger sells canned Tart cherries in water.
I made the cake last night using that.
I will find out later if it taste good!!
Sanni
Yum, good recipe! I used only about 2/3 of the sugar in the cherry sauce, and didn’t add any sugar to my whipped cream. I also used a lot less cream (maybe 1/2 the amount) and made a chocolate glaze instead of cream. Since it was the type of place that hardens, the cake was difficult to cut, so I’d recommend sticking with the cream, or else using a soft chocolate glaze. Thank you for the recipe.
Theresa Russell
Hi There...I always use your recipes as they are Magic!!! Could you possibly have an idea on how to turn this layered cake into a mug cake without the layers?
Sabine
Hi Theresa, Thank you so much! I'm glad you like my recipes and they work well for you. I'm so sorry I have absolutely no idea how this cake would turn out in a mug since I've never baked it in a mug myself.
Natalia
Thank you very much for this recipe. It was my first one black forest and everybody enjoyed it. I took a bit of a gamble because it was a birthday cake for my husband but it turned out perfect. The only thing ,I had to look for kirsch substitute. The cake was for adults so next time I will be putting more alcohol in. It was easy to make and to follow recipe.