Why You’ll Love Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
This Black Forest Cake recipe strikes the perfect balance between rich chocolate and fresh cherries. The cake layers are moist and tender, the whipped cream is fluffy yet stable, and the cherries add both color and flavor. A splash of cherry liqueur (Kirschwasser) enhances the classic taste without overpowering it. Whether you’re baking for a crowd or treating yourself, this cake delivers a spectacular finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate sponge cake:
all-purpose flour
cocoa powder
baking powder
baking soda
salt
granulated sugar
large eggs
vegetable oil
vanilla extract
buttermilk
For the filling:
heavy cream
powdered sugar
vanilla extract
cherries soaked in cherry liqueur (Kirschwasser)
Kirschwasser (cherry liqueur)
For the garnish:
chocolate shavings
additional cherries for decoration
Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans.
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In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat the sugar and eggs until light and fluffy. Add the vegetable oil and vanilla extract, then mix in the dry ingredients alternately with the buttermilk until just combined.
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Divide the batter evenly between the pans and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create the whipped cream filling.
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To assemble, place one cake layer on a serving plate. Brush with some Kirschwasser, spread a layer of whipped cream over the top, and add cherries. Repeat with the second layer.
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Frost the top and sides of the cake with the remaining whipped cream. Garnish with chocolate shavings and additional cherries. Chill for at least 2 hours before serving to let the flavors meld.
Servings and timing
This recipe makes about 12 servings.
Prep time: ~30 minutes
Cook time: ~35 minutes
Chilling time: ~2 hours
Total time (including chilling): around 3 hours and 5 minutes.
Variations
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Alcohol‑free: Substitute cherry syrup for Kirschwasser if you prefer a non‑alcoholic version.
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Extra chocolate: Add a layer of chocolate ganache between the sponge and cream layers for richer chocolate flavor.
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Fruit twist: Use raspberries or strawberries instead of cherries for a different fruity profile.
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Naked cake: Skip frosting the sides for a rustic “naked cake” look with exposed layers and decorative toppings.
Storage/Reheating
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Refrigerate: Store the cake covered in the fridge for up to 3 days.
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Freeze: It can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
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Reheating: This cake is best served chilled and should not be reheated because the whipped cream filling will break down when warmed.
FAQs
How do I make Black Forest Cake without alcohol?
You can replace Kirschwasser with cherry syrup or omit it entirely for an alcohol‑free version without sacrificing flavor.
Can I use fresh cherries instead of soaked ones?
Yes, fresh cherries can be used, but soaking them in a little cherry juice or syrup enhances their flavor and moisture.
What’s the best way to keep the cake moist?
Soaking the cake layers lightly with cherry syrup or liqueur before layering helps keep the sponge moist.
Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and keep it refrigerated to allow the flavors to develop.
How long should I whip the cream?
Whip the cream until stiff peaks form for stable layers and smooth frosting.
Can I use a different type of cake pan?
Standard 9‑inch round cake pans work best, but you can use 8‑inch pans; just adjust baking time as needed.
Is it okay to halve the recipe?
Yes, you can halve the ingredients to make a smaller cake or adjust based on servings needed.
What kind of chocolate is best for shavings?
High‑quality dark chocolate bars produce the best shavings for garnish.
Do I have to chill the cake before serving?
Chilling helps the whipped cream set and the flavors meld, so it’s recommended.
Can I substitute buttermilk?
Yes, regular milk with a teaspoon of lemon juice or vinegar can be used as a buttermilk substitute.
Conclusion
Black Forest Cake is a timeless dessert that combines the richness of chocolate, the brightness of cherries, and the lightness of whipped cream into one delightful treat. With layers of moist cake, tangy cherries, and fluffy cream, this classic will shine at any celebration or special meal. Whether you stick to the traditional recipe or add your own twist, this cake is sure to impress.
Black Forest Cake (Schwarzwälder Kirschtorte)
A rich and decadent Black Forest Cake made with layers of moist chocolate sponge, cherry filling, and whipped cream, perfect for celebrations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 can (21 oz) cherry pie filling
- Chocolate shavings or curls for garnish
- Fresh cherries (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water carefully until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
- Once cakes are cool, slice each layer horizontally to make four layers total.
- Place one cake layer on a serving plate, spread a layer of whipped cream, and spoon some cherry pie filling over it. Repeat with the remaining layers.
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with chocolate shavings and fresh cherries if desired.
- Refrigerate for at least 1 hour before serving.
Notes
- Ensure cakes are completely cool before assembling to prevent melting the whipped cream.
- Use stabilized whipped cream if the cake needs to sit out longer.
- You can substitute fresh cherries for pie filling if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
