About the Recipe
There’s something timeless about a slice of Black Forest Cake—light chocolate sponge, tart cherries soaked in kirsch, and billowy whipped cream all layered into one indulgent yet airy dessert. It’s the kind of cake that instantly transports me back to childhood celebrations, especially my mother’s birthday, when we’d pick up a version from a little bakery near our cottage. It was always topped with maraschino cherries and chocolate sprinkles—and I’d count the days until I could sneak a slice.
This cake’s roots go back to Germany, named after Schwarzwälder Kirsch—a cherry brandy made from sour cherries, which gives the cake its distinct flavor. Over time, I’ve made this recipe my own: adjusting the chocolate, adding a bit more kirsch, and simplifying it just enough to make it approachable without losing any of the magic. If you can’t find cherry kirsch, a fruit-forward brandy works beautifully—and even canned cherries can be transformed with a rinse and a little love.
If you’ve tried my Chocolate Cherry Bundt Cake, you already know how much I love this flavor pairing. For a no-bake twist, my Black Forest Tiramisu delivers the same chocolate-cherry magic with mascarpone and coffee. And if you're leaning into something lighter and nutty, don’t miss my White Forest Cake, a bright and elegant take on the classic. But this cake? This is the one I always come back to. A true ode to tradition—with a little personal flair and a lot of heart.
Balanced Sweetness: The combination of tart cherries, lightly sweetened whipped cream, and chocolate cake is perfectly balanced, making it indulgent without being overly rich.
Moist and Fluffy Texture: The kirsch-soaked cherries add moisture, while the whipped cream keeps the layers light and airy.
Customizable: Easily adapt the recipe to suit your preferences by using different fruits or adjusting the amount of kirsch for a boozy or kid-friendly version.
Impressive Presentation: Despite being straightforward to assemble, the cake looks stunning, making it ideal for celebrations or special occasions.
A Taste of Tradition: This cake carries the rich heritage of German baking, connecting you to a classic dessert with every bite.
What You'll Love
1. Q: Can I substitute Kirsch?
A: If you can’t find Kirsch, you can substitute it with cherry-flavored brandy or any other fruit-flavored liquor. For a non-alcoholic version, use cherry syrup or the liquid from canned cherries.
2. Q: Can I use fresh cherries?
A: Yes! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar to taste, as fresh cherries may be sweeter than canned or jarred ones.
3. Q: What type of cocoa powder is best?
A: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother, less acidic taste.
4. Q: Can I make the cake layers ahead of time?
A: Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
5. Q: How do I store the cake?
A: Black Forest Cake should be stored in the refrigerator, covered, to keep it fresh. It’s best consumed within 2–3 days.
Frequently asked Questions
Ingredints Explained
Ingredients
Cake:
95 g (¾ cup) All-Purpose Flour
1.5 g (¼ teaspoon) Salt
6 Eggs (separated)
200 g (1 cup) Granulated Sugar
5 g (1 teaspoon) Vanilla Extract
40 g (½ cup) Cocoa Powder
Cherries:
150 g (1 cup) Pitted Cherries
50 g (¼ cup) Granulated Sugar
60 ml (¼ cup) Water
30 ml (2 tablespoons) Kirsch
Whipped Cream:
600 ml (2½ cups) Whipping Cream
30 g (4 tablespoons) Icing Sugar
30 ml (2 tablespoons) Kirsch
Preparation
Preheat oven to 350F
You will need four medium sized mixing bowls and a medium saucepan to prepare your ingredients.
Use two of the bowls to separate your egg whites from your egg yolks.
To the egg yolks add 1/2 cup of the granulated sugar. With a hand mixer, beat until you have a smooth and creamy butter-yellow mixture. Add in the vanilla and make sure everything is well incorporated.
Make sure to properly clean your beaters before beating your egg whites. If not, they may not give you the nice fluffy texture you desire. Beat your egg whites until they form soft peaks. Add in the remaining 1/2 cup of sugar and mix until well blended.
Take your egg white mixture and with a rubber spatula, gently fold it into your egg yolks. You want to do it slowly so that you keep the mixture light and fluffy.
In the third bowl, sift together the flour, cocoa powder and salt, making sure to get rid of any lumps.
Slowly fold the flour mixture into the egg mixture using the same rubber spatula until everything is well incorporated.
Next prepare two 8-9" round baking pans by rubbing some butter all over. Don't forget the sides! I like to use a piece of paper towel for this or just tear off a small bit of the foil paper from your butter stick.
Add some flour and tap it around your pans so that all is nicely coated (but not clumped). I like to turn my pans upside down and give the backs a good tap to be sure I get rid of any excess.
Fill each pan with equal amounts of batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cool for about 5 minutes and transfer cakes to a wire cooling rack.
In the meantime, prepare your cherry syrup and whipping cream.
In a medium sauce pan, add 1/4 cup water and 1/4 cup granulated sugar. On low heat, stir until the sugar is dissolved ( you'll know when you do not see any more of the sugar granules).
Remove the mixture from the heat and stir in the 2 tablespoons of Kirsch and the pitted cherries. Let this mixture stand for about 30 minutes so that it cools down and the cherries can soak up the flavors.
In the meantime, make your whipped cream. Use the hand mixer to beat the whipping cream into stiff peaks in the forth bowl. Add the icing sugar and kirsch, and mix some more until everything is well incorporated.
Now it is time to build your cake!
Once the cakes are cooled, brush a thin layer of the cherry syrup over the the top of the bottom cake layer. Next, evenly spread half the whipping cream over top.
Next, arrange a layer of cherries over the whipping cream. This will be the center of the cake, so do not be shy with how many cherries you put. Just remember to keep some for the top. How many to keep for decorating is up to you.
Once you have a nice layer of cherries, place the second layer of cake overtop and brush with cherry syrup.
Decorate the top of the cake with the remaining whipped cream and cherries. I decided to pipe the whipped cream on the top layer, but spreading it will give an equally nice look. You can also sprinkle some chocolate over top if you desire.
Serve and enjoy!!