Black Forest Cherry Cake
Black Forest Cherry Cake: A Slice of Pure Joy
Years ago, during a bustling summer trip through Germany’s Black Forest (Schwarzwald), I sat at a sun-dappled café table with my grandmother, sharing our first bite of an authentic Black Forest Cherry Cake. The moment the fork broke through the pillowy layers of chocolate cake, fluffy whipped cream, and boozy cherries, we both paused, closed our eyes, and grinned. The laughter, the clink of coffee cups, and that first chocolatey, tangy burst from the classic Black Forest Cherry Cake—it’s a memory I turn to on gray days. Today, I’m beyond excited to help you bake your own show-stopping version of this easy yet decadent dessert, right in your own kitchen.
Why You’ll Adore This Black Forest Cherry Cake
Let’s be honest: a homemade Black Forest cherry cake (sometimes called Schwarzwälder Kirschtorte) is totally irresistible for so many reasons!
- Layers of Flavor: Moist, deeply chocolatey cake, whipped cream as light as clouds, and juicy cherries with just a whisper of liqueur—every bite is a little celebration.
- Easy (But Looks Fancy!): Don’t be intimidated. This easy dessert recipe is way simpler than it looks and makes you feel like a baking rockstar.
- Perfect for Any Occasion: Family birthdays, anniversaries, or a Saturday afternoon pick-me-up—there’s always room for homemade chocolate cherry cake.
- Customizable: Love dark chocolate? Prefer less sugar? Need a kid-friendly version? This recipe’s got you.
Ingredients You’ll Need for Black Forest Cherry Cake
Here’s exactly what you’ll need for your very best shot at this classic cake (with quick tips to keep it real):
- All-purpose flour (1 3⁄4 cups): Any brand is great—be sure to spoon and level for an accurate measure.
- Unsweetened cocoa powder (3⁄4 cup): Dutch-process gives a super deep chocolate flavor, but natural cocoa works too.
- Baking powder & baking soda (2 tsp & 1 1⁄2 tsp): Leavens the cake so it’s fluffy, not dense.
- Salt (1⁄2 tsp): Just a touch sharpens all the flavors.
- Granulated sugar (2 cups): This keeps things sweet without overpowering the cherries.
- Vegetable oil (1⁄2 cup): Makes it extra moist (plus, no need to fuss with creaming butter!).
- Large eggs (2): For structure and richness.
- Buttermilk (1 cup): Adds a lovely tang and keeps the crumb tender (swap with milk + 1 tbsp lemon juice in a pinch).
- Vanilla extract (2 tsp): Always use real vanilla if you can.
- Hot coffee or water (1 cup): Coffee deepens the chocolate, but water works perfectly if you’re caffeine-sensitive.
- Cherries (2 cups pitted, fresh or canned): Fresh in summer, canned or jarred the rest of the year (use the syrup for soaking!).
- Sugar for cherries (1⁄2 cup): Sweetens up the tartness.
- Cornstarch + water (2 tbsp + 3 tbsp): Thickens the cherry filling.
- Kirsch (cherry liqueur) (1 tbsp, optional): Gives that signature grown-up cherry flavor.
- Heavy whipping cream (2 1⁄2 cups): Cold is key for lofty whipped cream.
- Powdered sugar (1⁄2 cup): Sweetens and stabilizes your whipped cream.
- Chocolate shavings (1 cup): Buy a chocolate bar and shave with a veggie peeler (any dark chocolate works!).
- Ganache drip: 1⁄2 cup heavy cream + 100g dark chocolate, chopped (for that final wow effect).
- Toppings: Chocolate curls, bars, or whole cherries (fresh or maraschino)—your call!
Step-by-Step Guide: Making the Perfect Black Forest Cherry Cake
Ready to bake your own homemade Black Forest Cherry Cake? Here’s how I do it, with a few little secrets along the way:
-
Preheat & Prep
Set your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. (I use a dab of oil to help the parchment stick—works like a dream!) -
Mix Dry (and Sweet) Stuff
In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar. (If you’re a “dump everything in” kind of baker—go for it. I’ve been known to do the same in a rush.) -
Add Wet Ingredients
Crack in the eggs, pour in the oil, buttermilk, and vanilla. Beat until just combined—don’t overmix. -
Secret Moistness
Slowly pour in the hot coffee (or water), mixing until the batter is smooth but still loose. (Don’t worry if it looks thin—it bakes up perfectly fudgy!) -
Bake
Divide the batter evenly between pans. Bake for 25–30 minutes (a skewer will come out with a few sticky crumbs). Cool completely—pop them in the fridge if you’re impatient like me! -
Cherry Filling
On the stovetop, simmer your cherries and sugar until juicy. Make a slurry from cornstarch and water; stir it in, and cook until the mixture is thick and glossy. Stir in Kirsch if you like a touch of boozy warmth. Let it cool. -
Whipped Cream
Whip cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form, using an electric mixer. (A chilled bowl helps tremendously!) -
Chocolate Ganache Drip
Heat cream until barely steaming (not boiling!), pour over your chopped dark chocolate, and stir until smooth. Let it cool just a bit before using—runny but not hot is perfect. -
Assemble the Cake
- Place one cake layer on your serving plate.
- Lightly brush with cherry syrup if you have it.
- Spread with whipped cream, then spoon on the cherry filling.
- Repeat with the next layer.
- Top with the final cake, smother in whipped cream, and pipe swirls around the edge.
- Top each swirl with a whole cherry.
- Sprinkle chocolate shavings everywhere!
- Finish with a gentle chocolate ganache drip along the edges and add dramatic chocolate curls or bars if you’re feeling extra.
My Secret Tips and Tricks for Black Forest Cherry Cake Success
- Room Temperature Ingredients: Make sure eggs, buttermilk, and oil are at room temp for the smoothest batter (this helps your chocolate cake layers bake evenly).
- Chill That Cream: For fluffy homemade whipped cream, cold cream is key. I even stick my mixing bowl and beaters in the freezer for ten minutes first.
- Don’t Rush Assembly: Let everything cool completely before building your cake, or the whipped cream will melt (learned this the hard way!).
- Go Big With Garnishes: The more chocolate shavings and whole cherries you pile on top, the prettier (and tastier) your Black Forest cake will be.
- Use Canned Cherries in Syrup When Fresh Aren’t Available: And definitely brush extra syrup on the cake layers for more moisture.
Creative Variations and Ingredient Swaps
- Booze-Free Black Forest Cake: Skip the Kirsch and use extra cherry syrup for a family-friendly treat.
- Gluten-Free Version: Try a 1:1 gluten-free all-purpose flour blend—tested and delish!
- Vegan Adaptation: Use plant-based milk + a spoonful of vinegar (for buttermilk), flax eggs, and coconut cream for the whipped topping.
- Extra Chocolatey: Add mini chocolate chips to the batter or sprinkle a handful between layers.
- Other Fruits: No cherries? Try raspberries or blackberries for a wild twist on this easy dessert.
How to Serve and Store Your Black Forest Cherry Cake
Serving:
Slice generous wedges and serve chilled (the flavors sing when cold!). Pair with coffee for a total Black Forest vibe.
Storing:
- Store leftovers in an airtight container in the fridge for up to 3 days (the whipped cream and cherry filling keep everything moist).
- Cake layers can be baked ahead and frozen (wrap tightly in plastic and foil).
- Try not to assemble more than a day ahead; whipped cream stays best when fresh!
FAQs: Your Top Questions About Black Forest Cherry Cake Answered
Can I make Black Forest cherry cake ahead of time?
Absolutely! Bake the cake layers and make your cherry filling 1–2 days in advance. Assemble with fresh whipped cream the day you serve.
What’s the difference between Black Forest cake and chocolate cherry cake?
It’s all about the layers! Black Forest cherry cake includes whipped cream and cherry filling between chocolate sponge, often with Kirsch, while a chocolate cherry cake typically mixes cherries right into the batter.
Do I have to use Kirsch?
Nope—it’s totally optional. Cherry liqueur adds a little grown-up zip, but you can use extra cherry syrup (or even a splash of almond extract) for a kid-friendly twist.
Can I use jarred maraschino cherries?
Yes! They’re fun for topping and make a sweet pink color, though they’re less tart than traditional Morello
Black Forest Cherry Cake
Ingredients
Cake Ingredients
- 1 3/4 cups All-purpose flour Be sure to spoon and level for an accurate measure.
- 3/4 cups Unsweetened cocoa powder Dutch-process gives a super deep chocolate flavor.
- 2 tsp Baking powder Leavens the cake so it’s fluffy.
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt Sharpens all flavors.
- 2 cups Granulated sugar Keeps things sweet without overpowering the cherries.
- 1/2 cups Vegetable oil Makes it extra moist.
- 2 large Eggs For structure and richness.
- 1 cups Buttermilk Adds tang, can be substituted with milk + 1 tbsp lemon juice.
- 2 tsp Vanilla extract Real vanilla is preferred.
- 1 cups Hot coffee or water Coffee deepens the chocolate.
- 2 cups Cherries, pitted Fresh in summer, canned for the rest of the year.
- 1/2 cups Sugar for cherries Sweetens the tartness.
- 2 tbsp Cornstarch Thickens the cherry filling.
- 3 tbsp Water Used to make the cornstarch slurry.
- 1 tbsp Kirsch (cherry liqueur) Optional; adds cherry flavor.
- 2 1/2 cups Heavy whipping cream Cold is key for whipped cream.
- 1/2 cups Powdered sugar Sweetens and stabilizes whipped cream.
- 1 cups Chocolate shavings Dark chocolate works best.
- 1/2 cups Heavy cream (for ganache)
- 100 g Dark chocolate, chopped For ganache drip.
Toppings
- to taste Chocolate curls or whole cherries Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- Prepare the pans with parchment lining.
Mixing Ingredients
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.
- Add eggs, oil, buttermilk, and vanilla, and beat until just combined.
- Slowly pour in hot coffee or water until batter is smooth.
Baking
- Divide the batter evenly between the pans and bake for 25–30 minutes.
- Cool completely before removing from pans.
Cherry Filling
- Simmer cherries and sugar on the stovetop until juicy.
- Make a slurry with cornstarch and water, stir it in, and cook until thick.
- Stir in Kirsch if desired and let cool.
Whipped Cream
- Whip the cold heavy cream with powdered sugar until stiff peaks form.
Ganache Drip
- Heat cream until steaming, pour over chopped dark chocolate, and stir until smooth.
Assembling the Cake
- Place one cake layer on your serving plate, brush with cherry syrup, spread whipped cream, and spoon cherry filling.
- Repeat with the second layer and top with the final cake layer.
- Cover the cake with whipped cream and pipe swirls around the edge.
- Top each swirl with a cherry and sprinkle with chocolate shavings.
- Finish with a gentle ganache drip along the edges.
