Black Forest Cake is a traditional German dessert made with chocolate sponge cake layers filled with whipped cream and cherries. This delicious cake recipe is completely made from scratch and perfect for special occasions!
Being born in Germany this cake was always one of my favorite desserts! It is served at every special family occasion and always a hit! Even now living in Canada we love serving German food for special occasions like this beautiful cake or our German Apple Cake, German Cucumber Salad, or Homemade Spaetzle.
Black Forest Cake is probably the most famous German Cake! Made with three layers of light and fluffy chocolate cake that are topped with homemade cherry filling and fresh whipped cream, this cake is a showstopper.
What is Black Forest Cake?
Black Forest Cake or Black Forest Gateau is a chocolate sponge cake sandwiched with a rich cherry filling and whipped cream. It is usually decorated with more whipped cream, chocolate shavings, and whole cherries.
Where did black forest cake come from
It comes from Germany where it is known as Schwarzwälder Kirschtorte. The dessert is named after the specialty liquor known as Schwarzwälder Kirsch(wasser) of the Black Forest mountain range in southwestern Germany which gives the dessert its distinctive flavor.
How to make Black Forest Cake from scratch
The base for this cake is a fluffy chocolate sponge cake that gets its special texture from whipped egg whites. The egg whites make the cake rise and fluffy.
In order to keep as many tiny air bubbles in the batter as possible, the dry ingredients are sifted and carefully folded in with a spatula. Using an electric mixer or hand whisk would destroy the air bubbles and make the cake dense and compact.
You might ask why not bake the layers in separate pans but this would also alter the texture because the top and bottom of a cake are usually drier.
Using a serrated bread knife is the easiest way to cut the cake into three layers. Try to hold the knife as horizontal as possible and work slowly. Use a piece of cardboard or a special cake board to lift the layers off. This makes it also easier to transfer the layers back when you assemble the cake.
How to make cream for black forest cake
You will need a lot of whipped cream for this cake. I use a KitchenAid Professional so whipping up 4 cups of heavy cream is no problem. But if you’re using a smaller stand mixer or hand mixer it will be best to whip the cream in two batches.
The higher the fat content of the cream the better it will whip up. Heavy whipping cream usually has a fat percentage of 35% which works best. If you have difficulties getting the cream to stiffen up I recommend putting the whisk and bowl in the freezer for about an hour and making sure that the heavy cream is cold. Check out my post on how to make homemade whipped cream for more tips and tricks!
What can be used instead of kirsch?
Traditionally, Kirschwasser (also known as just kirsch) is added to the cake. In Germany, the law mandates that kirsch needs to be in the cake for it to be labeled a Black Forest Cake.
But if you don’t have kirsch or can’t use alcohol just leave it out and use some juice from the jarred cherries or extra cherry juice.
How to Assemble Black Forest Cake
I love the cherry filling in a Black Forest Cake, normally there is only one layer of the filling but because it is my family’s favorite part I double it. Some recipes just use whole cherries instead of the traditional cherry filling that you usually find in Germany, I prefer the cooked filling because it holds up longer and doesn’t bleed into the cream.
Steps to assemble a Black Forest Cake
- First cake layer: Use the layer that was the top while baking. This way you can use the bottom that is more even on top. Put a cake ring (or the ring from the springform pan) around the cake to make assembling easier and assemble the cake on a cake platter because transferring it would be difficult.
- Drizzle with cherry juice or kirsch and top with half of the cherry filling: Leave a 1-inch border to the edge of the cake so the cherries don’t ooze out.
- Top with ¼ of the whipped cream: Use an offset spatula to smooth out the cream
- Repeat Steps 1., 2., and 3. Use the middle cake layer in the middle
- Top with the cake layer that was the bottom while baking, smooth side up and spread ⅓ of the remaining whipped cream on top
- Remove springform ring and spread the remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
How to decorate black forest cake at home
Slide two pieces of parchment cake under the cake from opposite sides. This keeps the serving platter clean. Decorate sides of the cake with grated chocolate. Use a spoon or your hands to lightly press chocolate shaving onto the sides.
Then pipe 16 swirls (1 for each piece) of whipped cream on top. Start with two swirls opposite each other and so on, for a symmetrical look. Garnish a circle in the middle of the cake with remaining grated chocolate. Put a cherry on top of each cream swirl and refrigerate the cake until serving.
To decorate the cake I use fresh cherries with stems and pit (look great but harder to eat) or more jarred sour cherries (juice will bleed into the cream after a short time, so wait until just before serving). I’m not a fan of the sugary maraschino cherries you can find in the cake decoration aisle but those could be used too.
Should black forest cake be refrigerated?
Yes, a Black Forest Cake should always be refrigerated because of the whipped cream.
Can you make this cake ahead of time?
Yes, you can! You can make it 1 day in advance and store it in the fridge. It tastes best on the first and second day, after that it still tastes great but the texture of the cream will start to change.
What I like to do is to bake the sponge cake a day or two in advance, let it cool completely, wrap it in plastic wrap, and store it at room temperature. It will be easier to cut into layers after a day. Then make the cherry filling and whipped cream the night before and assemble the cake.
A Black Forest Cake does NOT freeze well because of the whipped cream. But you could freeze the chocolate sponge cake itself tightly wrapped in plastic wrap.
Reasons why your sponge cake might have turned out flat, collapsed after baking or is dense and compact
- Not enough air incorporated: Make sure to beat the egg yolk sugar mixture until thick and pale and don’t overbeat the egg whites. You want to have as many tiny air bubbles as possible because they act as a leaving agent.
- Stirring instead of folding: The egg yolk mixture or the flour mixture was stirred into the egg whites and not gently folded with a spatula or spoon. Stirring the mixture makes the tiny air bubbles which make the cake fluffy and act as a leaving agent pop.
- Greasing the sides of the baking pan: Don’t line the sides of the pan with parchment paper or grease it! Only the bottom of the pan should be lined with parchment paper. The sponge will not rise during baking or collapse after taking it out of the oven if the sides of the pan are greased because the batter will slide down.
- Waiting too long to bake: The sponge cake needs to be baked immediately after folding in the flour mixture. Letting it sit out for too long makes the air bubbles pop.
- Oven temperature too low: The sponge won’t rise if the oven is too cold or it wasn’t properly preheated.
- Oven door was opened during baking: Opening the oven door too soon makes the sponge collapse. Wait until the baking time is nearly over before opening the oven door!
- Sponge was not completely baked: If the sponge collapses after taking it out of the oven it might not have been baked long enough. Always test with a skewer for doneness!
Tools and Ingredients Used to make this Cake
Springform Pan: A springform pan works best for this recipe, the ring will also help with assembling the cake
Flour Sifter: This fits right over your bowl and makes sifting so easy and less messy
Cake Ring: I prefer a special cake ring to assemble cakes because it has straight edges
Sour Cherries: Jarred sour cherries in light syrup work best
Black Forest Cake
Ingredients
For the Cake:
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅓ cup cornstarch
- ¼ cup unsweetened cocoa powder, (see Note 3)
For the Cherry Filling:
- 1 ½ cups cherry juice, (see Note 1)
- 5 Tbsp cornstarch
- 2 Tbsp sugar
- 2 cups sour cherries, pitted (see Note 1)
- ⅓ cup kirsch, divided (see Note 2) or more cherry juice
For the Whipped Cream:
- 4 cups heavy cream
- ½ cup powdered sugar
For Garnish:
- 16 fresh cherries
- 4 oz bittersweet Baking chocolate, coarsely grated
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with ½ cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.
- In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining ½ cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture.
- Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.
- Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.
- Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
- When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.
- To make the cherry filling, remove 4 Tbsp of cherry juice from 1.5 cups of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, then remove it from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
- To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add ½ cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.
- To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch (or cherry juice) over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about ¼ of the whipped cream, smoothing it out with a spatula.
- Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread ⅓ of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
- Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.
Notes
Nutrition Information
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Dimple says
I am not confident to cut the layers of the cake. Can I bake it in three 8 inch pans and how will it affect the baking time?
Julia Foerster says
Sorry, Dimple, I don’t recommend doing that, the cake layers would be much denser.
Dani says
Everything tastes great!!
I kind of failed the last few parts, so my layers are a bit off and the frosting on top is wonky. But it looks derpy and makes me happy.
This tastes just like the one my mom made back when I was a kid.
10/10 recipe.
Petra says
Hello Julia, this recipe is very similar to mine, and I’m coming from the Black Forest. Except that I use a 28 springform pan and have to use more ingredients accordingly (750g -1kg heavy cream, etc.)
Therefore, the bottom layer is made of a shortcrust pastry to give the cake more stability.
Many confectioners in the Black Forest also use this method.
Here are my ingredients
Für 1 Bisquitboden: *
7 Eier
190g Zucker
110g Mehl
70g Stärkemehl
1 geh TL Backpulver
30g Kakao
Mürbteigboden:
30 g Zucker
100 g Butter kalt
200g Mehl
Bei Bedarf(1 Eigelb)
Kirschfüllung:
2 Gläser Sauerkirschen
1 gehäufter EL Stärkemehl
100 g Kirschwasser
1/2 EL Puderzucker
350g Kirschsaft aufgefangen
Zum Bestreichen der Mürbteigplatte:
50g Kirschmarmelade
Belag:
800ml Sahne für 10 Minuten ins Gefrierfach
17g Agar Agar oder 11 Blatt Gelatine
200ml Wasser
Dekoration:
100 g Schokoraspel zartbitter
16 Belegkirschen
Etwas Sahne
Many greetings from Germany
Diane says
I am in the process of making the cake. Cake is done, whipped cream is done and cherry mixture is done. I will assemble it in the morning and add the final cherries on top just prior to servicing. I did notice the cherry filling does not appear thick enough. Would adding more sugar help?
Julia Foerster says
The cherry filling usually thickens more as it cools down. More sugar won’t make it thicker, but you can let it cook a bit longer until it thickens more or add a bit more cornstarch (mixed into water).
Marie Bailey says
My daughter and I toured Germany’s Black Forest in December 2021. After the tour, we were taking to a demonstration on making the traditional Black Forest Chery Cake. The young man demonstrating the procedure was very entertaining. He made a 10 in 3 layer cake. He did use the Kirsch but it was extremely pleasant in the cake and whipped cream icing. You could hardly taste it. The cake slices were huge and a welcomed treat. We were given receipe cards for the cake. What a wonderful tour and satisfying snack. We only had to purchase our tea or coffee.
Gabby says
I’m planning on making this next weekend for my moms birthday. Do you have any recommendations on using this recipe for cake pops?
Deborah B says
Hi Julia. I am making this cake right now and I see there is a discrepancy in quantities of cherry juice. IN the Cherry Filling ingredients you indicate 1.5 cups juisce and 5 TB cornstarch. In the method, you are talking about 1 cup of cherry juisce. Please clarify.
– Saskatoon Schwab
Julia Foerster says
That’s why it says “divided” in the ingredients. You use 1 cup for the cherry filling and the remaining juice for drizzling on the cake layers in step 10.
Mia says
Cake looks amazing. I am planning to make it for Easter this weekend. I would like to clarify that I only need 1 cup of cherry juice if I am using kirsch to drizzle on the cake layers? Thanks!
Julia Foerster says
I made this cake recently and I found that about 1.5 cups is a good amount of liquid for the filling. So I just adjusted the recipe to clarify this. Hope this helps!
Mia says
Prefect – the cake is in the oven now. Wish me luck!
Rya says
I don’t have a stand mixer can I use a hand mixer instead of stand mixer with whisk attachment?
Julia Foerster says
Yes, you can use a hand mixer.
Shirley says
Hi;
I only have a 9 inch spring form pan. Wondering if I could use this and what alterations would I need to make. Would the cut layers end up being too thin?
Thanks
Julia Foerster says
I’m not sure! The layers will be thinner so it will be more difficult to slice.
Ken says
What a wonderful recipe! Thank you for sharing it.
I am making it for my wife’s birthday.
I have a question about the Cherry juice: your ingredients call for 1.5 cups of the reserved cherry juice/syrup from the jar. Your directions says to use one cup (Including the 4tbsp for the cornstarch slurry) for the filling. What do I do with the remaining half cup of cherry syrup?
Julia Foerster says
Hi Ken, The remaining juice is used for drizzling onto the cake layers. You can either use cherry juice, kirsch, or a mixture of both. I will edit the recipe to make that clearer. Hope this helps!
Darryl Alder says
There was only one birthday cake for me while I lived in Germany and it was this one. But not that I am a sourdough bigot, I wonder if this could be made as well using sourdough and a long ferment to mitigate the phytic acid in wheat and cocoa?
Julia Foerster says
I’m not sure, Darryl! But it sounds like an interesting idea!
Jess says
Hello! I noticed this cake doesn’t call for any oil, butter, or other liquid substitute. Is that common for a Black Forest Cake? I see so many “authentic” versions calling for those ingredients, and even coffee. I know the cake needs to hold the filling and whipped frosting, but won’t the layers be too dense?
Julia Foerster says
I get that this can get confusing when so many recipes call for those ingredients but my recipe is as authentic as it can be – this is how my Grandmothers in Bavaria make this cake. A real Black Forest Cake is made with what we call a “Biskuitteig” in Germany, the only ingredients are eggs, flour, and sugar – no oil, butter, or other liquid, definitely not coffee. The eggs are whipped for a long time until they are very airy and that makes the cake airy instead of dense. The layers are not dense like chocolate cake, they are airy similar to angel food cake or a sponge cake.
Julie says
Finally an authentic recipe! Yes. Butter, oil, or any liquids will only weigh down the fluffy egg whites. That is the last thing we want to do. Thank you!
Lynn says
This looks really delicious! I was wondering if the recipe could be converted to bake in a 6 inch pan instead as it’s just for 2 people. What percentage would you recommend that I reduce the recipe by and typically how long I should adjust the baking time to?
Can’t wait to try it out!
Julia Foerster says
I haven’t tried and tested it but you should be able to bake it in a 6-inch pan. Making half the recipe might work but I’m not sure about baking time and exact measurements.
Katja says
Hello!
I am making this cake this week and I am wondering what size of pan did you use? Thanks for answer and the instructions.
Julia Foerster says
I use an 8-inch springform pan (see instructions Step 1)
Krisztina Kezer says
Hello,
I’m wondering if you use cherries or sour cherries in the recipe as both are mentioned, but they taste completely different?
Thank you!
Julia Foerster says
Check out the notes in the recipe card, Krisztina! I use jarred sour cherries but I list a few alternatives if you can’t find them at your grocery store.
Erum Saleem Memon says
Hello,
It looks really yummy! & the guidelines that you wrote down in order to make cake is awesome.
I was planning to follow another recipe of black forest cake but when saw your page,really want to make on my daughter’s graduation party on July 30th.. I want to make this cake in 13×9 pan on her graduation as she really loves black forest cake.
Please can you help me out
1- Do i need to increase the ingredients & how much ?
2- I bought the maraschino cherries 🍒 can i use those & how much& can i use the syrup of this cherries instead of krich ?
3- I saw in some recipes they use i tbsp coffee in the cake mix, would you prefer?
Thanks
Julia Foerster says
I have never made the cake in a 9×13 pan but I would double the recipe. I don’t recommend using maraschino cherries (or the syrup of maraschino cherries), they are a lot sweeter than normal cherries and would change the whole cake. You can use them as a garnish. If you don’t want to use kirsch you can just leave it out. You could add instant coffee to the cake mix if you like, it intensifies the chocolate flavor. Hope this helps and congratulations to your daughter!
Mahima says
My cake sunk from center , it looked perfect when it came out of the oven . Can you guide me what can be the reason . Thanks
Julia Foerster says
Sorry, this happened to your cake Mahima, there are a few reasons why this might happen. Check out the part of the post titled “Reasons why your sponge cake might have turned out flat, collapsed after baking or is dense and compact”. That should help you figure out what went wrong!
lori hakspiel says
is there any way to make this like the trend “letter cakes” that are on social media lately? I am trying to combine the two concepts but wanted the cake to be authentic taste – figured will have to bypass the shape and that they dollops of icing wont work since will be real whipped cream – thoughts…
Julia Foerster says
Mmh I have never tried it with this cake, but you could bake it in a 9×13 pan, only cut it once, so you have 2 layers, and then cut out the letters. Depending on how many letters you need you will need to make more than one cake. The whipped cream could work but it needs to be very well whipped or stabilized.
Alice Liong says
Baked this cake recently and everyone loved it! I did leave the alcohol out and I love how there’s no oil used in making the sponge cake. Thanks for the awesome recipe!!
Gianna says
How far in advance can i make this cake?
Julia Foerster says
I answered this question in detail in the post, you can find the answer just above the last image.