This Black Forest cake recipe layers moist chocolate cake with tart cherries and softly whipped cream for a dessert inspired by Germany’s famous Schwarzwälder Kirschtorte. The homemade cherry filling brings bright fruit flavor to every slice, while chocolate shavings make a simple, elegant finish.
This approachable version uses two cake layers and a cooked cherry filling. It does not use kirsch, so the flavor stays family-friendly and the ingredients are easy to find in many U.S. grocery stores.
What Makes Black Forest Cake Special?
Black Forest cake balances three main flavors: chocolate, cherries, and cream. A little coffee in the cake batter deepens the cocoa taste without making the cake taste like coffee. Tart cherries keep the dessert from becoming overly sweet, and cold whipped cream adds a light contrast to the rich layers.
Ingredients and Substitutions
- Cocoa cake: All-purpose flour, unsweetened cocoa, sugar, eggs, milk, oil, and hot coffee make tender layers. Use hot water if you prefer to skip coffee.
- Tart cherries: Canned cherries in water are convenient and provide juice for the filling. Sweet cherries work too; reduce the filling sugar to taste.
- Whipping cream: Use cold heavy cream and beat only to soft peaks for a spreadable filling.
- Chocolate: A bar of dark chocolate makes pretty curls or shavings. A vegetable peeler works well.
- Kirsch: Some traditional versions include cherry brandy; this recipe leaves it out for a simple, family-friendly flavor.
How to Assemble the Cake
Divide the batter between two greased and parchment-lined 9-inch round cake pans. Bake at 350°F (175°C) for 28 to 32 minutes, until a tester comes out with a few moist crumbs. Cool the layers completely before assembling. Meanwhile, simmer reserved cherry juice with sugar and cornstarch until glossy. Fold in the drained cherries and let the filling cool fully; warm filling can melt the cream.
Whip cold cream with powdered sugar and vanilla to soft peaks. Place one cake layer on a serving plate, spread on some cream, then add half the cherries. Repeat with the second layer. Finish with chocolate shavings and chill the assembled cake briefly before slicing.
Make-Ahead and Storage Tips
- Bake the cake layers a day ahead, cool, wrap tightly, and refrigerate.
- Prepare the cherry filling ahead and chill it separately. Assemble the cake the day you plan to serve it for the freshest cream.
- Refrigerate leftover cake within 2 hours (within 1 hour if the room is above 90°F/32°C), keep it covered, and use it within 3 days. Because it contains whipped cream, do not leave it at room temperature for extended periods. See the USDA leftover food-safety guidance.
Frequently Asked Questions
Can I use fresh or frozen cherries?
Yes. Pit fresh cherries or thaw frozen cherries and use their released juice, adding water as needed to measure 1 cup for the filling. Cook until the fruit is tender and the sauce is thick.
How do I keep the whipped cream stable?
Start with very cold cream and a chilled bowl, and stop beating as soon as soft, spreadable peaks form. Keep the assembled cake refrigerated until serving.
More Dessert Recipes
For another classic, make our make-ahead tiramisu, vanilla crème brûlée, Portuguese custard tarts, or Austrian-inspired apfelstrudel.
Estimated Nutrition
Approximate values per slice (1/12 of the cake). Ingredient brands, cherry syrup, and slice size will change the final numbers.
| Nutrient | Amount |
|---|---|
| Calories | 590 kcal |
| Carbohydrates | 68 g |
| Protein | 7 g |
| Total fat | 33 g |
| Saturated fat | 19 g |
| Fiber | 4 g |
| Total sugars | 51 g |
| Sodium | 350 mg |
Nutrition is estimated for general information and is not medical advice.
Black Forest Cake (Schwarzwälder Kirschtorte)
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla; beat until combined. Carefully mix in hot coffee. Divide the thin batter between pans.
- Bake 28 to 32 minutes, until a tester in the center comes out with a few moist crumbs. Cool 10 minutes in pans, then turn out and cool completely.
- For the filling, whisk 1 cup reserved cherry juice with 1/3 cup sugar and cornstarch in a saucepan. Cook over medium heat, stirring, until thick and glossy, 3 to 5 minutes. Fold in drained cherries and cool completely.
- Beat cold cream with powdered sugar and vanilla to soft, spreadable peaks. Keep chilled.
- Place one cake layer on a serving plate. Spread half the whipped cream over it and spoon on half the cherry filling, leaving a small border. Top with the second layer and repeat with remaining cream and cherries.
- Garnish with chocolate shavings. Chill 30 minutes before slicing. Refrigerate leftovers promptly.
