Desserts

Black Forest Cake: Chocolate, Cherries, Cream. Legendary.

3 min

Stir the cup of hot coffee into the batter last, after everything else is mixed, and watch it go thin and glossy. That thinness is the point. It bakes into a chocolate crumb tender enough to soak up the Kirsch syrup later without falling apart. While the layers cool all the way down, I cook the drained cherry syrup with cornstarch until it thickens to a loose jam, then fold the dark cherries back in so they hold their shape between the cream.

By Nora Calloway

A little backstory

The cake takes its name from the Black Forest region of southwestern Germany, where the cherry brandy called Kirschwasser is distilled, and a proper Schwarzwälder Kirschtorte is meant to carry a real hit of it. The story goes that a pastry chef named Josef Keller put the first version together in the early 1900s, though plenty of bakers in the region claim the credit too. What isn't disputed is the Kirsch, which is why the cherry liqueur in the filling does more than flavor it.

Black Forest Cake is a showstopper. It’s also easier than it looks.

Rich chocolate sponge. Tart cherry filling. Fluffy whipped cream. Shaved chocolate. Layers of perfection. No bakery degree required.

Step-by-Step Instructions

1 1

Make the Cake

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.

Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.

Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot coffee.

Pour batter into pans. Bake 30-35 minutes. Cool completely.

2 2

Make Cherry Filling

Drain cherries, reserving 1 cup syrup. In saucepan, combine syrup, liqueur, and cornstarch.

Cook until thickened. Add cherries. Cool.

3 3

Make Whipped Cream

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

4 4

Assemble Cake

Slice each cake layer in half horizontally (4 layers total).

Place first layer on plate. Spread cherry filling. Add whipped cream.

Repeat with remaining layers. Frost outside with whipped cream.

5 5

Decorate and Serve

Press chocolate shavings onto sides. Top with fresh cherries.

Chill 1 hour before serving.

Summary

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: ~2 hours (includes cooling)

Yield: 10-12 servings

Difficulty: Medium

Storage Notes

Fridge:

Store in refrigerator for up to 4 days (cream is perishable).

Freezer Friendly:

Freeze unfrosted cake layers for 3 months. Thaw and assemble fresh.

Pro Tip:

Kirsch (cherry brandy) is traditional. Cherry juice works fine for a non-alcoholic version.

The Ingredients

Everything you need.

Prep

30 minutes

Cook

35 minutes

Total

~2 hours (includes cooling)

Yield

10-12 servings

Serves 10-12.

For the Chocolate Cake:

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1¾ cups granulated sugar
1½ tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water

For the Cherry Filling:

2 cans (14 oz each) dark cherries in syrup
¼ cup cherry liqueur (Kirsch) or cherry juice
2 tbsp cornstarch

For the Topping:

2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Chocolate shavings or curls
Fresh cherries for garnish

Instructions

1
Make the Cake. Make the Cake. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot coffee. Pour batter into pans. Bake 30-35 minutes. Cool completely. 2 2
2
Make Cherry Filling. Make Cherry Filling. Drain cherries, reserving 1 cup syrup. In saucepan, combine syrup, liqueur, and cornstarch. Cook until thickened. Add cherries. Cool. 3 3
3
Make Whipped Cream. Make Whipped Cream. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. 4 4
4
Assemble Cake. Assemble Cake. Slice each cake layer in half horizontally (4 layers total). Place first layer on plate. Spread cherry filling. Add whipped cream. Repeat with remaining layers. Frost outside with whipped cream. 5 5
5
Decorate and Serve. Decorate and Serve. Press chocolate shavings onto sides. Top with fresh cherries. Chill 1 hour before serving
6
Fridge:. Fridge:. Store in refrigerator for up to 4 days (cream is perishable)
7
Freezer Friendly:. Freezer Friendly:. Freeze unfrosted cake layers for 3 months. Thaw and assemble fresh
8
Pro Tip:. Pro Tip:. Kirsch (cherry brandy) is traditional. Cherry juice works fine for a non-alcoholic version

Swaps & Substitutions

Kirsch → swap in the reserved cherry juice or syrup; you lose the boozy edge that defines the cake, so add a splash of almond extract to fake some depth
Buttermilk → stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes until it curdles
Hot coffee → hot water works and keeps it caffeine-free; the coffee just deepens the chocolate, it won't taste like coffee
Canned dark cherries → frozen dark cherries, thawed, plus about 1 cup of their juice cooked down; fresh pitted cherries need extra sugar since they lack the syrup
Heavy cream → use cream with at least 36% fat for stable peaks; light cream or half-and-half will not whip to stiff peaks no matter how long you go
All-purpose flour → a 1:1 gluten-free blend with xanthan gum works, but the crumb is more fragile, so chill the layers before you split them

Questions & Answers

Can I make this ahead?

Yes, and it's better for it. Bake the layers and cook the cherry filling a day ahead, then assemble the morning you serve it. Whipped cream holds for about a day in the fridge but starts to weep after that.

Why did my whipped cream go runny once I frosted the cake?

Either the cream wasn't cold enough or you stopped short of stiff peaks. Chill the bowl and beaters first, whip until the cream holds a clean peak that doesn't fold over, and keep the finished cake refrigerated until you cut it.

How do I split the layers into four without wrecking them?

Cool the cakes completely, then chill them 20 minutes so the crumb firms up. Use a long serrated knife, rest a hand flat on top, and saw slowly while turning the cake.

My cherry filling is too loose to stay between the layers. What happened?

It needs to cook until it visibly thickens and coats the spoon, then cool fully before assembly. If it's still thin once cooled, simmer it again with another teaspoon of cornstarch slurried in water.

How long does the assembled cake keep?

Three days in the fridge, loosely covered. The crumb actually improves as the Kirsch syrup settles in, though the cream softens, so it's at its best on day one or two.

Black Forest Cake: Chocolate, Cherries, Cream. Legendary.