This Black Forest Cake is made with three layers of moist chocolate cake, homemade cherry filling, and fluffy whipped cream frosting. Fresh chocolate shavings and cherries finish off this beautiful layer cake, and the cherry filling also makes a delicious sauce to serve alongside each slice. It’s an impressive dessert that’s easier to make from scratch than it looks!
Chocolate and cherries are one of my favorite dessert combinations, especially in a classic Black Forest Cake. The rich chocolate cake pairs perfectly with tart cherries and lightly sweetened whipped cream. I’ve used those flavors in my black forest cookies, black forest cheesecake, and black forest brownies, but this layer cake is the real showstopper!
Why You’ll Love This Black Forest Cake Recipe
- Moist chocolate cake. Buttermilk, oil, and hot water give the three chocolate cake layers a wonderfully soft and moist texture.
- Homemade cherry filling. Tart cherries are cooked into a thick filling, with some reserved to make the cherry sauce for serving.
- Light whipped cream frosting. The fluffy homemade whipped cream balances the rich chocolate and sweet cherry filling.
- Beautiful presentation. Three chocolate layers, cherries, whipped cream, and chocolate shavings make this an impressive cake for birthdays, holidays, and special occasions.
What Is Black Forest Cake?
Black Forest Cake is a chocolate layer cake filled with cherries and whipped cream. The traditional German dessert, known as Schwarzwälder Kirschtorte, is typically made with chocolate cake, cherries, whipped cream, chocolate shavings, and Kirsch, a cherry liqueur.
My version keeps those classic chocolate, cherry, and whipped cream flavors but makes Kirsch optional. I use a homemade cherry filling made with frozen cherries and almond extract, with the option to substitute Kirsch if you prefer.
Ingredients Needed
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.
What Cherries Are Best For Black Forest Cake?
I use frozen cherries for this Black Forest Cake because they’re easy to find year-round and work perfectly for the homemade cherry filling. Fresh pitted cherries can also be used when they’re in season.
The sweetness of cherries can vary, so adjust the sugar as needed. If your cherries are especially sweet, use a little less.
For flavor, I add almond extract, which pairs beautifully with cherries. You can substitute 1–2 tablespoons of Kirsch if you’d like a more traditional Black Forest Cake flavor.
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.
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.
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 Best Black Forest 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.
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.
Use a sharp, serrated knife and wipe it clean with a damp cloth between slices. This helps you 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
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Cherry Filling & Sauce
- 4 cups frozen cherries
- ½ cup granulated sugar adjust based on the sweetness of cherries
- 1 teaspoon almond extract or 1–2 tablespoons Kirsch as an alternative
- 1 Tablespoon cornstarch + 2 tablespoons water for slurry
For the Whipped Cream Frosting
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Garnishes
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth.
- Gradually stir in the hot water (the batter will be thin—this is normal).
- Divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the Cherry Filling & Sauce
- In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices.
- Remove about 1 cup of the cherry mixture and set aside for the sauce later.
- Return the remaining cherries to the heat and stir in the almond extract. Thicken the mixture by adding the cornstarch slurry and cooking until it reaches a jam-like consistency. Let cool completely.
Prepare the Whipped Cream Frosting
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream pipe a border around the edge before spooning some cherry filling in the center..
- Repeat with the second layer.
- Add the third cake layer, spread whipped cream around the sides and on top.
- Pipe additional whipped cream decoratively around the edges.
- Garnish with whole cherries and chocolate sprinkles and shavings. (optional)
Serve with Cherry Sauce
- Before serving, warm the reserved cherry sauce over low heat.
- Use a hand blender to blend it until smooth, then check the consistency. If it’s too thick, stir in a little water or cherry juice until it reaches a pourable consistency.
- Serve warm alongside the cake.
Last Step:
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Notes
shavings from a block of chocolate. They’ll look elegant and are easy to make.
Nutrition
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4 comments on “Black Forest Cake”
looks amazing
I make a similar one very often. I use coffee instead of the hot water.
I don’t even care for Black forest cake, I made it for my husband’s birthday because he loves it, it was really good!
So glad he loved it Ashley! Thank you!