This Black Forest Cake is the ultimate combination of chocolate, cherries and whipped cream. It features an ultra tender chocolate cake, homemade cherry pie filling and light whipped cream.
This first appeared on Sift & Simmer in March 2017. Updated July 2022.
What is Black Forest Cake?
Black Forest Cake (Black Forest Gateau) is a German layered chocolate sponge cake with cherries, chocolate shavings and whipped cream, topped with maraschino cherries.
Traditionally, kirsch liqueur (also known as cherry liqueur or cherry brandy) is used in the cake.
Cherry liqueur is distilled from sour cherries.
Why you'll love this recipe
Compared to other buttercream-based cakes, such as Funfetti Cake, this cake is very easy to make.
This recipe yields an ultra tender chocolate cake that is moist and not too sweet.
The cherry pie filling is easy to make from scratch using frozen or fresh cherries.
This version doesn't contain any kirsch or cherry liqueur, making it suitable for kids to enjoy.
Black Forest Cake has rich, decadent texture and flavor.
Ingredients you'll need
There are 4 main components to this cake:
Chocolate cake
- large eggs
- vegetable oil: any neutral oil will do here
- vanilla extract: use a good quality pure vanilla extract for the best flavour
- cocoa powder: for best results, use natural cocoa powder (rather than Dutch-processed)
- cake flour: sifted; for a light texture, use cake flour; don't use all-purpose or bread flour
- granulated sugar: adds sweetness and structure
- baking powder: acts as a leavener and provides lift to the cake
- baking soda: another leavener when paired with an acid
- sea salt: balances out the overall sweetness
- buttermilk: is a little acidic and reacts with the baking soda to create lift; if you don't have it, you can make your by using whole milk with 1 tablespoon (15ml) white vinegar
Cherry filling
- pitted cherries, fresh or frozen: I used frozen dark sweet cherries
- granulated sugar: adds sweetness; if using sour cherries, you may need to increase the amount to your taste
- cornstarch: thickens up the filling; you can use arrowroot or tapioca starch as a substitute
- lemon juice: brightens up the cherry filling
Whipped cream
- heavy cream: chilled, with at least 36% milkfat
- powdered sugar: adds a little sweetness to the cream
- vanilla extract: flavours the cream
Garnish
- dark chocolate: shaved or grated
- fresh cherries: or maraschino cherries, for decoration
You can find these ingredients at your local supermarket.
How to make it
Make the chocolate cake
Preheat oven to 350F.
Line 2 x 6" round pans with parchment paper and lightly grease the sides with oil.
In a medium bowl, lightly beat together the eggs, vegetable oil and vanilla extract. Set aside.
Sift together cocoa powder, cake flour, baking powder, baking soda and sea salt into a large bowl. Add in the granulated sugar.
Alternate pouring the beaten egg mixture into the dry ingredients with the buttermilk and whisk to combine.
Divide the cake batter in half and pour into the prepared cake pans. (I use a scale to equally distribute the cake batter).
Give the pans a few taps to release any trapped air bubbles.
Bake at 350F for 22-25 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Remove the cakes from the oven and let cool in the pan for 5 minutes.
Transfer the cakes out of the pan to a wire cooling rack to cool completely.
Use a sharp serrated knife to trim off the top of the cake (mound).
At this point, you can wrap the cooled cakes individually and freeze until ready to assemble.
Make the cherry filling
Whisk together the sugar and cornstarch in a small bowl.
In a small saucepan, add the cherries. If using frozen cherries, bring to a medium-low heat and let the cherries thaw a little.
Once the cherries have released their juices, add in the sugar and cornstarch.
Stir constantly, until the cherry mixture is glossy and has thickened.
Add in the lemon juice, give it another stir and remove from heat.
Cool, transfer to a container and store in the fridge until ready to use.
Note: Cherry filling will continue to thicken once cooled.
Make the whipped cream frosting:
In a chilled stand mixer bowl fitted with a whisk attachment, add in the heavy cream, powdered sugar and vanilla extract.
Gradually increase the speed and whip until firm peaks.
Do not under whip or overwhip.
Place the whipped cream in the fridge until ready to assemble.
To assemble
Slice each cake in half equatorially so you have 4 rounds total.
Place one cake round onto a cake board.
Divide the cherry filling mixture into thirds and spread ⅓rd over the cake surface.
Layer with whipped cream and use an offset spatula to smooth the surface.
Add another layer of cake and repeat, alternating with the cherry filling and whipped cream until the final cake round is added.
Spread whipped cream over the entire top surface and sides of the cake, using an offset spatula to smooth it out.
Place the cake in the fridge for 10-15 minutes to set.
Add the dark chocolate shavings to a bowl.
Have a tray lined with parchment paper.
With one hand, hold the cake over the tray and have the other hand press in the chocolate shavings on the sides of the cake.
Use the parchment paper to collect any chocolate shavings and repeat the process until the sides are coated with chocolate.
Return the cake to the fridge to set, another 10-15 minutes.
Transfer remaining whipped cream to a piping bag fitted with a large star tip.
Remove cake from the fridge and pipe decorations on the surface of the cake.
Decorate with fresh cherries and additional shaved chocolate.
Store cake in the fridge until ready to serve.
How to store & enjoy
Fridge:
Store the cake covered in a box or container in the fridge for up to 3 days.
Freezer:
You can cut the cake into slices, individually wrap and freeze in the freezer for up to 1 month.
To defrost, simply remove the cake from the freezer and leave at room temperature for about 10-15 minutes to thaw before enjoying.
Expert tips
To make light work, make the chocolate cake ahead of time.
Bake the cake, let it cool, and wrap well with plastic wrap/aluminum foil before placing into the freezer.
You can store the chocolate cake in the freezer for up to 1 month.
The night prior to assembling the cake, remove from the freezer and let it thaw overnight in the fridge.
Then proceed with assembling.
A few pros to doing this:
- a firmer/colder cake is easier to work with
- less crumbs
- more time to work on the other components
Clear enough space in your fridge for the cake prior to assembling.
Try not to assemble the whipped cream and cake on a hot day, or it may melt.
Substitutions
Cherries
You can use canned cherry pie filling if you have that on hand.
Use either sweet dark cherries or sour/tart cherries. If using sour cherries, you may need to increase the amount of sugar in the cherry filling to your taste.
You can add lightly brush cherry liqueur, cherry syrup or cherry juice on the cakes before adding the cherry filling. However, I find that the cakes are moist enough as is.
Maraschino cherries are a classic decoration so if you can find them, go for it.
No buttermilk?
Make your own in a pinch with whole milk and 1 tablespoon of white vinegar mixed in. Leave it to curdle for a a few minutes prior to using.
More chocolate flavour
For a decadent chocolate spin, add chocolate ganache (heavy cream with chopped chocolate) between the layers.
You can add a little coffee/espresso to the cake batter to enhance the chocolate flavour.
Other cake recipes you may like
Be sure to check out these desserts:
Chocolate Oreo Cookies & Cream Cake
Let me know if you try out my ultimate favourite cake -- Black Forest Cake and tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Black Forest Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Chocolate Cake:
- 2 large eggs
- 60 ml neutral vegetable oil
- 1 teaspoon vanilla extract
- 50 g cocoa powder
- 120 g cake flour
- 130 g granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 227 ml buttermilk (or whole milk mixed with 1 tablespoon vinegar)
Cherry filling:
- 1 batch Cherry Pie Filling
Whipped cream:
- 375 ml heavy cream (at least 36% milkfat) chilled
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- 1 oz dark chocolate shaved or grated
- fresh cherries
Instructions
Make the chocolate cake:
- Preheat oven to 350°F/177°C.
- Line 2 x 6" round pans with parchment paper and lightly grease the sides with oil.
- In a medium bowl, lightly beat together the eggs, vegetable oil and vanilla extract. Set aside.
- Sift together cocoa powder, cake flour, baking powder, baking soda and sea salt into a large bowl. Add in the granulated sugar.
- Alternate pouring the beaten egg mixture into the dry ingredients with the buttermilk and whisk to combine.
- Divide the cake batter in half and pour into the prepared cake pans. (I use a scale to equally distribute the cake batter).
- Give the pans a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 22-25 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Remove the cakes from the oven and let cool in the pan for 5 minutes.
- Transfer the cakes out of the pan to a wire cooling rack to cool completely.
- Use a sharp serrated knife to trim off the top of the cake (mound).
- At this point, you can wrap the cooled cakes individually and freeze until ready to assemble.
Make the cherry filling:
- Whisk together the sugar and cornstarch in a small bowl.
- In a small saucepan, add the cherries. If using frozen cherries, bring to a medium-low heat and let the cherries thaw a little.
- Once the cherries have released their juices, add in the sugar and cornstarch.
- Stir constantly, until the cherry mixture is glossy and has thickened.
- Add in the lemon juice, give it another stir and remove from heat.
- Cool, transfer to a container and store in the fridge until ready to use.
- Note: Cherry filling will thicken once cooled.
Make the whipped cream frosting:
- In a chilled stand mixer bowl fitted with a whisk attachment, add in the heavy cream, powdered sugar and vanilla extract.
- Gradually increase the speed and whip until firm peaks.
- Do not under whip or overwhip.
- Place the whipped cream in the fridge until ready to assemble.
To assemble:
- Slice each cake in half equatorially so you have 4 rounds total.
- Place one cake round onto a cake board.
- Divide the cherry filling mixture into thirds and spread ⅓rd over the cake surface.
- Layer with whipped cream and use an offset spatula to smooth the surface.
- Add another layer of cake and repeat, alternating with the cherry filling and whipped cream until the final cake round is added.
- Spread whipped cream over the entire top surface and sides of the cake, using an offset spatula to smooth it out.
- Place the cake in the fridge for 10-15 minutes to set.
- Add the dark chocolate shavings to a bowl.
- Have a tray lined with parchment paper.
- With one hand, hold the cake over the tray and have the other hand press in the chocolate shavings on the sides of the cake.
- Use the parchment paper to collect any chocolate shavings and repeat the process until the sides are coated with chocolate.
- Return the cake to the fridge to set, another 10-15 minutes.
- Transfer remaining whipped cream to a piping bag fitted with a large star tip.
- Remove cake from the fridge and pipe decorations on the surface of the cake.
- Decorate with fresh cherries and additional shaved chocolate.
- Store cake in the fridge until ready to serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Neil
Oh my goodness! This brings back memories. I have been lucky enough to actually eat Black Forest Cake in The Black Forest in Germany. OK so it was when I was 8 years old on holiday with my parents, but I've never forgotten that and so I know this would be absolutely devine! 🙂
Heidi | The Frugal Girls
Wow... this looks absolutely gorgeous! I love the sweet and tangy flavor combination of Black Forest, and definitely want to try this! Thanks for the tip that it's easier to work with a firmer and colder cake, too! That will be so helpful!
Ben | Havocinthekitchen
One of my favourite cakes ever - always so moist, delicious, and elegant. This handsome guy looks gorgeous!
David @ Spiced
What a gorgeous cake - I love the way you decorated this one! We've been fortunate enough to eat a slice of Black Forest Cake in the Black Forest - and this cake looks exactly like the amazing versions we ate over there. I can't wait to make another one!
Tasia ~ two sugar bugs
The cake slice photos are so dreamy! Great tips too!
Andrea
This beautiful, decadent and delicious cake is going right on my "must bake" list!
Raymund | angsarap.net
Definitely craving for a slice now
Rosemary
Yum!! This is one of my favorite cakes from childhood. I used to make as a teen, but haven't since. Thanks for sharing the simple recipe and for giving me the idea to make it again. Lovely pictures, too!