This Black Forest Cake brings together layers of airy chocolate sponge, tart cherry filling, and clouds of whipped cream in one stunning dessert. It's lighter than you'd expect, not too sweet, and tastes like something you'd find in a German bakery window. I first made this for my mom's birthday years ago, and the way her face lit up when she saw those chocolate shavings and cherry-topped swirls made all the extra steps worth it. If you love impressive cakes that aren't overly fussy, this one's for you.
For more showstopping desserts, try this Coconut Cream Pie or these Chocolate Chip Cookies. You might also love this Peanut Butter Pie for other baking projects.
Why You will Love This Black Forest Cake!
This homemade black forest cake looks fancy but comes together with straightforward techniques. The chocolate sponge cake uses separated eggs and no butter, so it bakes up light and fluffy every time. You make the cherry filling on the stovetop in less than 10 minutes. The whipped cream is stabilized with powdered sugar, so it holds its shape beautifully for decorating. You'll end up with a bakery style cake that's perfect for birthdays, holidays, or any time you want to impress someone. Plus, it's not overwhelmingly sweet, so even people who don't usually go for chocolate cake tend to love this one.
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Black Forest Cake Ingredients
Here's everything for this chocolate cherry cake, broken down by component.
See Recipe Card Below This Post For ingtedient Quantites
For the Cake
- Eggs, separated: The whites get whipped into soft peaks for lift, while the yolks add richness and structure.
- Granulated sugar, divided: Half goes into the egg whites for stability, half into the yolks for sweetness and texture.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- All-purpose flour: Forms the base structure of the sponge.
- Baking powder: Gives the cake a little extra lift.
- Cornstarch: Keeps the sponge tender and light by reducing gluten development.
- Unsweetened Dutch process cocoa powder: Provides deep chocolate flavor without bitterness.
For the Cherry Filling
- Morello cherries: Tart cherries give this cake its signature flavor. You can use jarred or canned sour cherries.
- Cornstarch: Thickens the cherry juice into a spreadable, jammy filling.
- Sugar: Balances the tartness of the cherries.
- Kirsch: Cherry brandy adds traditional flavor, but you can swap it for more cherry juice.
For the Whipped Cream
- Heavy cream: The base of the frosting. It needs to be very cold for best results.
- Powdered sugar: Sweetens and helps stabilize the whipped cream so it holds its shape.
For Garnish
- Fresh cherries: These sit on top of each whipped cream swirl for a classic look.
- Bittersweet baking chocolate, coarsely grated: Covers the sides and adds texture and flavor.
How to Make Black Forest Cake
This layered chocolate cherry cake comes together in stages, but each one is simple.
Make the Cake
- Preheat and prep: Preheat your oven to 350℉ (180℃). Line the bottom of an 8-inch springform pan with parchment paper, but don't grease the sides. The batter needs to cling to the sides as it rises.
- Whip the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ½ cup sugar on high speed until soft peaks form, about 8 minutes. Transfer to a large bowl and set aside.
- Beat the yolks: Switch to the paddle attachment. Combine the egg yolks, remaining ½ cup sugar, and vanilla extract in the mixer bowl. Beat at medium speed until thick, creamy, and pale, about 3 to 5 minutes. Carefully fold the yolk mixture into the whites using a spatula.
- Add dry ingredients: Combine the flour, baking powder, cornstarch, and cocoa powder. Working in batches, sift the mixture over the eggs and fold gently until just combined. Don't overmix or you'll deflate the batter.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 25 minutes, or until a skewer inserted in the center comes out clean with just a few crumbs.
- Cool and slice: Remove the springform ring and carefully flip the cake onto a parchment-lined cooling rack. Peel off the bottom parchment and let it cool completely. Once cool, use a long serrated knife to slice the cake into three even layers.
Make the Cherry Filling
- Drain the cherries: Drain the jar of cherries and save the liquid. Set the cherries aside.
- Mix the thickener: Remove 4 tablespoons of cherry liquid and combine it with the cornstarch and sugar in a small bowl.
- Cook the filling: Bring the remaining cherry juice to a simmer in a small saucepan, then remove from heat and whisk in the cornstarch mixture. Return to a simmer, whisking constantly until it thickens.
- Finish: Stir in the drained cherries and simmer for 1 to 2 minutes until thick. Remove from heat, add half the kirsch if using, and let cool for 5 to 10 minutes.
Make the Whipped Cream
- Whip the cream: Beat the heavy cream in a stand mixer fitted with the whisk attachment on high speed until soft peaks form.
- Stabilize: Add the powdered sugar and beat until stiff peaks form, about 2 to 3 minutes longer. The cream should be very stiff and spreadable. Be careful not to overwhip or it'll turn grainy.
- Reserve for decorating: Refrigerate the whipped cream until you're ready to assemble. Set aside about ¾ cup for piping the top swirls.
Assemble the Cake
- Start with the top layer: Use the top cake layer as the bottom. Place it on a serving platter and put a cake ring around it. Slip two pieces of parchment paper under the cake to keep the plate clean.
- Layer one: Drizzle 1.5 tablespoons of kirsch or cherry juice over the cake. Spread half the cherry filling on top, leaving a 1-inch border. Add about ¼ of the whipped cream and smooth it with a spatula.
- Layer two: Add the middle cake layer and repeat with kirsch, cherries, and cream.
- Top layer: Place the third cake layer on top, smooth side up. Spread ⅓ of the remaining whipped cream over the top.
- Frost the sides: Remove the cake ring. Spread the rest of the whipped cream around the sides until fully covered.
- Decorate: Press grated chocolate onto the sides of the cake. Pipe 16 swirls of the reserved whipped cream on top. Sprinkle the center with more chocolate and place a cherry on each swirl.
- Chill: Refrigerate the cake until you're ready to serve.
Substitutions and Variations
Skip the kirsch: Use extra cherry juice if you want to keep it alcohol-free. The cake will still taste amazing.
Use frozen cherries: If you can't find jarred morello cherries, frozen tart cherries work great. Just thaw and drain them first.
Make it smaller: You can bake this in a 6-inch pan for a taller cake that serves fewer people. Adjust baking time to 20 to 22 minutes.
Swap the cocoa: If you only have natural cocoa powder, it'll work fine, but the color will be lighter.
Try maraschino cherries: They're sweeter and less traditional, but they work in a pinch for the garnish.
Equipment
An 8-inch springform pan makes removing the cake easy without damaging the sides. A cake ring helps you stack the layers neatly and keeps the sides straight while you frost. A stand mixer is the easiest way to whip egg whites and cream to the right consistency. A long serrated knife slices the cake into even layers without tearing. A flour sifter ensures your dry ingredients are lump-free and light.
Storage Tips
Store this german black forest cake in the refrigerator, covered loosely with plastic wrap or in a cake dome. It'll keep for up to 3 days. The whipped cream holds up well, and the cake actually tastes better the next day after the flavors have had time to meld. Don't freeze it once assembled, since the whipped cream doesn't freeze well. You can freeze the unfrosted cake layers wrapped tightly in plastic for up to 2 months.
Serving Suggestions
Serve slices with a cup of strong coffee or espresso. The bitterness cuts through the sweetness beautifully. A glass of dessert wine, like a late harvest riesling, pairs wonderfully. You can also serve it alongside vanilla ice cream for an extra indulgent treat. For a festive touch, dust the top with a little extra cocoa powder or powdered sugar right before serving.
Expert Tips
Room temperature eggs separate easier. Let them sit out for 10 minutes before you start.
Don't skip the sifting. It keeps the cocoa from clumping and makes the batter lighter.
Chill your mixing bowl. Pop the bowl and whisk attachment in the freezer for 10 minutes before whipping cream. It makes a huge difference.
Use parchment under the cake. It makes cleanup easier and keeps your serving plate spotless.
Cut with a hot knife. Run your knife under hot water and wipe it dry between slices for clean cuts through the cream.
Let the cake cool completely. If it's even slightly warm, the whipped cream will melt.
FAQ
Black Forest cake is special because it uses a light, airy chocolate sponge instead of a dense chocolate cake. The combination of tart cherries, whipped cream, and a hint of kirsch creates a balanced dessert that's not overly sweet. It originated in Germany's Black Forest region and has become a classic worldwide.
The filling is made from tart morello cherries or sour cherries cooked with cornstarch and sugar until thick and jammy. Traditional recipes also include kirsch, a cherry brandy, which is brushed onto the cake layers and mixed into the filling.
Kirsch, a clear cherry brandy, is the traditional alcohol used in Black Forest cake. It's brushed onto the cake layers and added to the cherry filling. You can leave it out and use cherry juice instead if you prefer a non-alcoholic version.
Chocolate cake is usually made with butter, oil, or another fat, which makes it dense and moist. Black Forest cake uses a fatless sponge cake that's much lighter and airier. Black Forest cake also includes layers of tart cherry filling and whipped cream frosting instead of buttercream or ganache.
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Black Forest Cake
Ingredients
Method
- Heat the oven to 350°F (180°C) and line only the base of an 8-inch springform pan with parchment.
- Whip the egg whites with half of the sugar in a stand mixer using the whisk attachment until soft peaks form, then move them to a large bowl.
- Beat the egg yolks with the remaining sugar and vanilla until pale, thick, and creamy, then gently fold this mixture into the whipped whites.
- Stir together the flour, baking powder, cornstarch, and cocoa, then sift and fold it into the egg mixture in several additions until just combined.
- Spread the batter into the pan, level the top, and bake until a skewer inserted in the center comes out with just a few moist crumbs.
- Remove the pan ring, flip the cake onto a rack, peel away the parchment, and let the cake cool completely.
- Once fully cooled, slice the cake horizontally into three even layers using a long serrated knife.
- Drain the cherries and reserve the liquid, then whisk a small portion of the juice with cornstarch and sugar while bringing the rest of the juice to a simmer.
- Whisk the slurry into the hot juice, return to a simmer until thick, then stir in the cherries and half of the kirsch and let it cool slightly.
- Whip the cold cream to soft peaks, add powdered sugar, and continue beating until very stiff and spreadable, then chill and reserve some for decorating.
- Place one cake layer on a platter inside a cake ring, drizzle with some kirsch or juice, spread half the cherries leaving a border, and cover with a portion of cream.
- Add the second layer and repeat the soaking, cherry, and cream layers, then top with the final cake layer smooth side up.
- Spread some cream over the top, remove the ring, and coat the sides and top completely with the remaining cream.
- Press grated chocolate onto the sides, pipe cream swirls on top, place a cherry on each, add extra chocolate to the center, and chill until serving.
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