By: Jill Mills Updated: Apr 17, 2025

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This moist and decadent Black Forest Cake features rich chocolate layers, a thick cherry filling that doubles as a pourable cherry sauce, and a luscious whipped cream frosting. Perfect for special occasions or whenever you need a show-stopping dessert.

Black forest may be one of the most underrated dessert flavors out there. I just love the combination of rich, sweet chocolate and tart cherries. I’ve made a few different black forest desserts before, like simple black forest cookies, black forest cheesecake, and black forest brownies. This black forest cake, though, is a step above the others. This is a show-stopping, decadent layer cake with layers of moist chocolate cake, whipped cream frosting, and cherry filling. It’s definitely one to pull out for special occasions!

This Black Forest Cake Recipe Is A Show-Stopping Dessert!

I get more compliments on this black forest cake than any other dessert I make. Here are a few reasons why it’s so loved.

Decadent presentation. This cake is made with three cake layers plus two layers of frosting and cherry filling. I decorate it with even more piped frosting plus some whole cherries and chocolate shavings. Those small extra touches really make it look special and fancy.
Cherry + chocolate flavor combo. Some black forest desserts lean more heavily in one direction or the other but I think this cake has the perfect balance of sweet, moist chocolate cake and tart cherry.
The cherry sauce! In addition to the cherry filling, I also included cherry sauce in this recipe. I like to serve it warm on the side or drizzled over each individual cake slice.

Overhead view of ingredients needed to make black forest cakee

Recipe Ingredients

Each part of this black forest cake recipe is made with a handful of ingredients, many of which are pantry staples. Scroll down to the recipe card below for the exact measurements.

For the Cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder – Since the chocolate flavor is key in this recipe, using a high-quality cocoa powder will make a big difference. Look for Dutch-processed cocoa for a rich, dark color and smoother flavor.
Baking powder & baking soda – Both leavening agents help the cakes rise and achieve a light, tender texture.
Salt
Eggs
Buttermilk – If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Vegetable oil – Adds moisture to the cakes.
Vanilla extract
Hot water – Hot water helps to activate the cocoa powder, enhancing the chocolate flavor, and adds moisture to the cake.

For the Cherry Filling & Sauce:

Cherries – I used frozen cherries to keep things easy. However, fresh pitted cherries can also be used. I they are particularly sweet, I recommend reducing the sugar added.
Granulated sugar – I start with 1/2 cup and adjust based on how sweet or tart the cherries are. If they’re extra sweet, I usually use a bit less.
Almond extract – Almond extract pairs well with the cherry flavor. Kirsch can also be used, which is a cherry liqueur. Vanilla extract also works, though the flavor is slightly different.
Cornstarch – Mixed with water to create a slurry that thickens the mixture.

Whipped Cream Frosting:

Heavy whipping cream – Make sure it’s cold so that it whips up properly.
Powdered sugar – Stabilizes and sweetens the frosting.
Vanilla extract

Garnishes:

Cherries – I like to top the cake with whole cherries with stems.
Chocolate shavings – I like to use a vegetable peeler to create chocolate shavings from a block of chocolate. They’ll look elegant and are easy to make.

How To Make Black Forest Cake

Each part of this cake comes together in a few easy steps. Just remember that the cakes need to cool completely before assembling the cake, so plan ahead. The printable version of the instructions can be found in the recipe card below.

Make the Cake:

Prep. Preheat the oven to 350F. Grease the cake pans and line them with parchment paper.
Make the batter. Whisk together the dry ingredients. Mix in the eggs, buttermilk, oil, and vanilla until smooth. Gradually stir in the hot water. The batter will be thin.
Bake. Divide the batter evenly among the three pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Cherry Filling & Sauce:

Simmer the cherries. Combine the cherries and sugar in a saucepan. Simmer over medium heat for 8-10 minutes, until the cherries release their juices. Set aside 1 cup of the cherry mixture.
Thicken the mixture. Stir the almond extract into the remaining cherries. Add the cornstarch slurry and continue cooking until it reaches a jam-like consistency. Let cool completely.

Heavy whipping cream, powdered sugar, and vanilla in a bowl

Prepare the Whipped Cream Frosting:

Make the frosting. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Whipped cream frosting spread on a chocolate cake and piped around the edges

Cherry filling in the center of a circle of whipped cream frosting

Assemble the Cake:

Assemble the layers. Place the first cake layer on a serving plate. Spread a generous amount of whipped cream and pipe a border around the edge. Spoon the cherry filling in the center. Repeat with the second cake. Add the third cake then spread the whipped cream around the sides and on top.
Decorate. Pipe whipped cream decoratively around the edges. Garnish with whole cherries, chocolate sprinkles, and chocolate shavings as desired.

Serve with Cherry Sauce:

Warm the sauce. Warm the reserved cherry sauce over low heat.
Blend. Blend with a hand blender until smooth. If it’s too thick, add a splash of water or cherry juice until it’s a pourable consistency. If needed, strain it through a fine sieve to remove any bits for an ultra-smooth finish.
Enjoy. Serve warm alongside the cake.

Tips for the Perfect Cake

Here are a few tips I’ve found helpful when making this black forest cake.

Use room temperature ingredients. Make sure the eggs, buttermilk, and oil are at room temperature before mixing. This helps the batter combine evenly and creates a smoother, more tender cake.
Measure the batter. To ensure all three cake layers bake evenly, use a kitchen scale to weigh the batter or measure with a cup before pouring it into the pans.
Allow the cakes to cool. It’s tempting to rush, but make sure your cake layers are completely cool before assembling. Warm cake will cause the whipped cream to melt and the filling to slide.
Thicken the cherry filling. When adding the cornstarch slurry, stir constantly to avoid lumps. Let the mixture simmer for a couple of minutes after adding the slurry to fully activate the thickening agent.
Ensure the whipped cream is stable. Place your mixing bowl and beaters in the fridge for 15 minutes before whipping the cream. Cold equipment helps the cream whip up faster and stay stable longer.
Assemble on a cake stand. Build the cake directly on a cake stand or serving plate. Use strips of parchment paper under the bottom layer to keep the plate clean while frosting. Simply slide them out when you’re done.

A slice of black forest cake with cherry sauce

Serving Suggestions

This black forest cake is best served chilled or at room temperature with warm cherry sauce on the side. I like to drizzle the warm sauce over each individual cake slice.

One tip I have is to use a sharp, serrated knife and clean it with a damp cloth between slices when cutting the cut. This helps get clean, even cuts without pulling at the cake layers.

How To Store Leftovers

Make ahead. The cake layers and cherry filling can be made up to 1 day ahead. Store the cake layers wrapped in plastic wrap at room temperature, and refrigerate the cherry filling in an airtight container.
Fridge. Store leftover black forest cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting is perishable, so refrigeration is essential.
Freeze. The unfrosted cake layers can be frozen. Wrap each layer tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before assembling.

Black Forest Cake

This Black Forest Cake Recipe Is A Show-Stopping Dessert!