Classic Black Forest Cake

A decadent and nostalgic Classic Black Forest Cake made with chocolate sponge, whipped cream, and cherries, perfect for any celebration.

Course Birthday, Dessert

Cuisine European, German

Keyword Black Forest Cake, Cherry Dessert, Chocolate Cake, Classic Cake, Easy Dessert

Prep Time 30

Cook Time 15

Total Time 2

Servings 12 servings

Calories 400kcal

8 large eggs Use room-temperature eggs for better whipping.
1.5 cups granulated sugar Sweetens the cake layers.
1.67 cups all-purpose flour The backbone of our cake.
0.5 cups unsweetened cocoa powder Use high-quality cocoa for deep chocolate flavor.
2 cups heavy whipping cream At least 35% milk fat for stability.
3.5 cups powdered sugar Adds sweetness to whipped cream.
10 oz semi-sweet chocolate Shaved or in curls for garnish.
1 tsp vanilla extract Enhances flavors.

Cherries fresh or canned in syrup Fresh cherries are ideal when in season.
Cherry liqueur Kirsch or cherry-flavored liqueur Optional, for a grown-up version.

Preheat your oven to 350°F (180°C). Grease and flour three 8–9-inch round cake pans.
In a large bowl, beat eggs and granulated sugar until light and fluffy (about 7–10 minutes).
Sift together all-purpose flour and unsweetened cocoa powder. Gently fold into the egg mixture.
Pour the batter evenly into your pans and bake for about 15 minutes, or until a toothpick comes out clean.
Cool the cakes completely on wire racks.

In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Set aside a generous scoop for decorating.

Place the first cake layer on your serving plate and brush lightly with cherry liqueur.
Spread a layer of whipped cream, then dot generously with pitted cherries.
Repeat with the next two layers, finishing with whipped cream on the whole cake.
Press chocolate shavings onto the sides and top, and crown with extra cherries.

For a kid-friendly option, skip the liqueur and brush layers with cherry syrup instead. Store leftovers in the fridge for up to 3 days.