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
Eggs (separated)
This cake relies on whipped egg whites for lift instead of baking powder, which is what gives it that classic sponge-cake texture - light, springy, and airy.
Cocoa powder
Cocoa gives you pure chocolate flavor without heaviness. Combined with whipped eggs, it keeps the cake tender instead of dense.
Instant espresso powder
You won’t taste coffee here - it simply deepens the chocolate flavor. This is a small bakery trick that makes the cake taste more “chocolatey” without adding sweetness.
Kirsch
Kirsch is essential. It’s what turns chocolate cake with cherries into Black Forest cake. Its dry, cherry-forward flavor keeps the dessert from becoming cloying.
Cherries
Fresh or frozen both work beautifully. The key is letting them soak so they absorb the syrup and kirsch.
Whipping cream
This cake is traditionally filled with real whipped cream - not buttercream. It keeps everything light and lets the chocolate and cherries shine.
Ingredients
For the Chocolate Sponge Cake
95 g (¾ cup) all-purpose flour Just enough structure without weighing the cake down.
40 g (½ cup) cocoa powder Use a good-quality unsweetened cocoa for the best chocolate flavor.
1 tsp instant espresso powder (optional but recommended)Deepens the chocolate flavor without adding any coffee taste.
1.5 g (¼ tsp) salt Balances the sweetness and sharpens the cocoa.
6 eggs, separated Whipped egg whites give this cake its classic light, airy texture.
200 g (1 cup) granulated sugar Divided between the yolks and whites for structure and stability.
5 g (1 tsp) vanilla extract Adds warmth and rounds out the chocolate.
For the Kirsch-Soaked Cherries
150 g (1 cup) pitted cherries Fresh or frozen both work well.
50 g (¼ cup) granulated sugar
60 ml (¼ cup) water
30 ml (2 tbsp) kirsch Essential for classic Black Forest flavor.
Pinch of salt A small detail that makes the cherries taste brighter and more balanced.
For the Whipped Cream Filling
600 ml (2½ cups) whipping cream Use cold cream so it whips easily.
30 g (4 tbsp) icing sugar Lightly sweetens without overpowering.
30 ml (2 tbsp) kirsch Keeps the flavor consistent throughout the cake.
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!!
Recipe Card
Chef's Notes
Fold slowly and gently — rushing deflates the batter
Sift the cocoa and flour to avoid dense pockets
Let the cherry mixture cool fully before assembling
Don’t overwhip the cream — stop as soon as it holds its shape
Brush the cake lightly with syrup, not heavily
Storage Tips
Refrigerator:Store covered for up to 2 days. The flavors actually improve overnight.
Make ahead:You can bake the cake layers a day in advance and store them wrapped at room temperature.
Freezing:Freeze unfrosted cake layers only. Thaw fully before assembling.
Because it’s cream-based, this cake is best enjoyed fresh - and honestly, it rarely lasts long anyway.