Whipped cream, chocolate, and cherries are a match made in heaven so you better believe this black forest cake is AMAZING!!! Light clouds of whipped cream, rich chocolate cake soaked with a cherry liqueur syrup and lots of fresh cherries make this cake a must make when cherries are at the market!
How to Make Black Forest Cake
1. Sift the flour, salt, baking powder, and cocoa into a large bowl. Whisk together and set aside.
2. Cream the butter then add the sugar and mix until light and fluffy.
3. Add the coffee to the butter mixer then beat in the eggs and yolks one at a time. Scrape the bowl down then mix once more.
4. Add the dry mixture in three batches alternating with the buttermilk. Beat until combined then scrape the bowl down one last time and mix once more just until any remaining pockets of butter are incorporated.
5. Divide the cake batter evenly either between the three six inch pans or two 8 inch pans. I always use cake strips for nice flat layers. Bake at 350F for about 30 minutes or until the centers are springy to the touch. Allow to cool a few minutes then invert onto a wire rack and allow to cool completely.
6. WHILE the cakes are baking you’ll need to make the syrup for soaking the layers. Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
7. Reserve the prettiest cherries. If you’re making this as a 6 inch cake then you’ll want about 12, if you’re making an 8 inch then grab 20. Halve the rest and de-pit them and set aside in a bowl.
8. Shave down a 4oz bar of bittersweet or semisweet chocolate. Most of that will be used for the skirt. Reserve about 1/4 cup for the ganache. It’s impossible to shave all the chocolate so those big leftover pieces are great for the ganache!
9. Whip the cold cream, powdered sugar and cherry liqueur together until soft peaks form. It’s preferable to chill the bowl and whisk but not a must. Don’t make the whipped cream until you’re ready to use it.
10. SOAK your cake layers with the syrup. Don’t just brush it on, use a spoon to and slowly add all the syrup to the three layers.
11. Cover the first layer in whipped cream then press in as many cherry halves and pieces as you can fit. Remember the cherries support the cake and keep the whipped cream from squeezing out of the sides. Repeat this process until the cake is assembled then push in any errant cherries and smooth the side.
12. Cover the cake in a layer of whipper cream then smooth the top with an offset spatula and the side with a bench scraper. Pull the top corner in with the offset spatula making sure to clean it after each swipe.
13. Gently press the chocolate shavings onto the lower third of the cake. You can also throw them towards the cake, which is a nice way to get a gradient effect towards the middle.
14. Now it’s time for the ganache! This, by the by, is totally optional you may prefer to sprinkle more shaved chocolate on top, dust with cocoa powder or leave blank.
15. Use a large closed star tip to pipe dollops on the top’s edge. I’m using a 849 tip but any larger star tip will work.
16. Finish you cake off with the pretty cherries you reserved earlier. Press gently into the dollops and you’re ready to serve.
Pro Tips for this recipe
- You can make this with three six inch layers or two 8 inch layers.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Those cherries between each layer are very important so try to keep the pieces in halves or quarters and don’t skimp on them. If you don’t add them at all your soft whipped cream frosting will get squeezed out of the sides and the cakes.
- Whipped cream is soft and while delicious it won’t last very long so serve your cake the day its made and be gentle when smoothing it.
Frequently Asked Questions
What is this cake made of?
Black forest cakes are made with chocolate cake layers soaked in a cherry brandy called kirsch with cherries, whipped cream and shaved chocolate used in the assembly.
Why is it called Black Forest cake?
The cake is named after the cherry liqueur that imparted It’s distinctive flavor onto the dessert. Invented in the early twentieth century the cake was originally associated mostly with Berlin but soon became popular throughout Germany.
Should it be refrigerated?
Black forest cakes are covered in whipped cream which must be refrigerated if being left out for more than an hour. Additionally, whipped cream does not hold up well over time so a black forest cake would ideally be served fairly soon after assembly
Does this recipe have Alcohol?
A traditional black forest cake uses kirsch, which is an unsweetened cherry liqueur. You can omit this if you’re making the cake kid safe and instead add cherry juice to the syrup.
What can I use instead of kirsch in this cake?
Kirsch is an unsweetened eau de vie which has a wonderful aroma and slight taste of cherries but is pretty powerful. It’s a great addition to the sugar syrup that soaks the cake layers but if you can’t get ahold of it try Luxardo Il Maraschino Cherry Liqueur, or any number of sweeter cherry liqueurs. You could also add in regular brandy or another alcohol you enjoy along with some fresh cherry juice.
If you love this recipe try these out!
If you’ve tried this black forest cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Black Forest Cake Recipe
Video
Equipment
- 8” round baking pans
- Mixing Bowls
- Electric mixer
- Wire cooling rack
Ingredients
Chocolate Cake:
- 2¼ cups all-purpose flour (270g)
- 2 cups granulated sugar (400g)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened Dutch-process cocoa powder (50g)
- 2 teaspoons instant espresso powder
- ⅔ cup boiling water (160ml)
- ½ cup whole milk (120mL)
- ½ cup sour cream (120g)
- ½ cup vegetable oil (120mL)
- 2 large eggs
- 1 tablespoon vanilla extract
Cherry Syrup and Filling:
- 1½ pounds whole cherries pitted and halved (about 2½ cups of halved cherries)
- ¼ cup granulated sugar
- ⅓ cup kirsch or cherry juice
Whipped Cream Frosting:
- 4 cups cold heavy whipping cream (960ml)
- ½ cup powdered sugar (60g)
- 2 tablespoons kirsch (optional; replace with 2 teaspoons vanilla extract)
Assembly:
- ½ cup chocolate ganache (120ml) (optional)
- Chocolate shavings or sprinkles for garnish (optional)
- Fresh whole cherries (optional)
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease two (8-inch) round cake pans with butter or baking spray and line the bottom of each pan with parchment paper. (I highly recommend using soaked cake strips for baking flat cake layers.)
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- Place the cocoa powder and espresso powder in a medium bowl. While whisking, slowly pour in the boiling water, and whisk until the cocoa powder is fully dissolved. Whisk in the milk, sour cream, and oil until combined, then add the eggs and vanilla, and whisk well combined.
- Pour the cocoa mixture into the flour and whisk together until all of the dry ingredients have been incorporated and the batter is smooth. (The batter will be runny.) Divide the batter between the prepared cake pans.
- Bake for 30 to 35 minutes or until the springs back when gently pressed and the sides of the cake start to pull away from the pan. Let the cakes cool in the pans on a wire rack for 20 minutes. Carefully invert the cake layers onto the wire rack, place parchment paper-side down, and let cool completely.
For the Cherry Syrup and Filling:
- While the cakes are cooling, place the cherries, sugar, and kirsch in a medium bowl and stir to combine. Cover and let cherries macerate for 30 minutes to 1 hour, stirring occasionally. Drain off the syrup that has collected in the bottom of the bowl. Add enough cold water or more kirsch to the syrup to make ⅔ cup (160ml), if needed. Set aside.
For the Whipped Cream Frosting:
- Place the cold cream and powdered sugar in the bowl of a stand mixer with the whisk attachment (or a large mixing bowl if using an electric hand mixer), and beat on medium speed until the cream starts to thicken, about 1 minute. Then increase the speed to medium-high, and continue beating until soft peaks form, about 2 minutes. Drizzle in the kirsch and beat just until the cream forms stiff peaks, 30 seconds to 1 minute. Reserve 1 cup of the whipped cream in a piping bag fitted with a closed start tip and place it in the fridge.
For the Assembly:
- Remove the parchment paper from the cooled cake layers. Cut each cake layer in half horizontally, so you have 4 thinner layers. (Each will have a top half and bottom half.) Reserve one bottom half to use as the final, top layer of the cake so you have a smooth, even top. Place the other bottom layer cut-side up on a serving plate. Brush 3 to 4 tablespoons of the reserved cherry syrup onto the top of the cake. Spread about ¾ cup of whipped cream on top, smoothing it out to the edges, then arrange about a third of the macerate cherries on top of the whipped cream in an even layer. (I like to put them cut side down into the cream to avoid big gaps between the layers.)
- Place another cake layer on top, cut-side up, and gently press it down, just enough until it’s even. Repeat by brushing with more syrup and adding whipped cream and cherries. Add another cake layer and top with syrup, whipped cream and cherries as before. Place the reserved bottom layer cut-side down so the smooth side is on top, and press down gently until the top is even.
- Spread the remaining whipped cream all over the top and sides of the cake in a smooth, even layer. Press chocolate curls onto the sides and sprinkle them on top of the cake, if desired. If you want to add a ganache drip, chill the cake for 30 minutes. Then, pipe the runny ganache around the top edge of the cake, letting it drip down the sides.
- Pipe the reserved whipped cream on top and garnish with additional fresh cherries. Keep the cake refrigerated until you are ready to serve.
Notes
- Measure the flour correctly. Adding too much flour to the batter can result in cakes that are dry, dense, and too thin to cut in half easily. I always recommend a scale for accuracy, but if you don’t have one, use the fluff and spoon method. Fluff up the flour, gently spoon it into a dry measuring cup, then level off the top with a knife.
- If you can’t find kirsch, you can use a regular brandy or a different fruity-flavored liqueur. Or, swap it out for fruit juice like cherry or pomegranate for a non-alcoholic option.
- If you don’t have instant espresso, you can replace it and the boiling water with ⅔ cup hot brewed coffee or heated cold brew.
Christie Osborne says
This sounds amazing! My daughter and I love your recipes! You have taught us so much about baking and flavor and texture. When she asked for a black forest cake for her 8th bday she knew we had to come to your site! But I am not sure about making it with the kirsch since we are making it for 8 year olds. Any suggestions for a substitute?
Marcel Lamoureux says
Hi John,
I’ve made this incredible cake twice to wonderful results and thank you for this recipe. Now I would like to make it as a Yul Log. Do you think it would work as a Christmas log cake? This recipe for for the regular Black Forest cake is outstanding!!! Please let me know what you think of this idea and thank you. I’m a huge fan of your site. Cheers!
Marcel Lamoureux says
Hi John, Christmas is fast approaching and I would love to make this recipe as a Yul Log. If I use your recipe for your regular Yul Log and then add the Kirch to it then continue with the rest of the Black Forest recipe, do you think this can work? The original recipe of the Black Forest cake is absolutely outstanding. Would love to hear from you. Thank you!
Elbangel says
John , You are so amazing explaining and guiding us doing preparing so delicious desserts and cakes. I did this cake and was just perfect. Was a hit among my family. I would like to send a picture of it. Thank you for sharing your knowledge and for being so charm.
Bhagyashree Nazareth says
Hi John…I made this cake for my hubby’s birthday…it was delicious…Thank you for the recipe…
Diva dancer says
Wonderful! I didn’t have any coffee so I used chocolate extract. I also had to make it non alcoholic so I substituted the Kirsch with pomegranate molasses, which is used in middle eastern cooking (available at any middle eastern market) and it is the nectar of the Gods…its a must have in the pantry!
Abi Nguyen says
Okay this was DELICIOUS!!
It was so much fun to make and I just need to add that my mom (who doesn’t like cake) LOVED this!!! I was surprised and she was surprised lol but everyone in in my family loved it! Thanks for the recipe!! <33