Name: Black Forest Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup neutral oil (like canola or vegetable); 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1/2 cup hot water or brewed coffee; 2 1/2 cups pitted cherries (fresh or thawed frozen); 1/4 cup cherry juice or water; 1/4 cup sugar; 1 tbsp cornstarch; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; Optional: Chocolate shavings or curls; Optional: Whole cherries

A classic German dessert that’s rich, indulgent, and visually stunning. This Black Forest Cake layers moist chocolate cake with a juicy cherry filling and fluffy whipped cream, creating a harmonious balance of deep chocolate and sweet fruit. Whether I’m making it for a special occasion or just craving something truly decadent, this cake always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup neutral oil (like canola or vegetable)

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1/2 cup hot water or brewed coffee

For the Cherry Filling:

2 1/2 cups pitted cherries (fresh or thawed frozen)

1/4 cup cherry juice or water

1/4 cup sugar

1 tbsp cornstarch

For the Whipped Cream:

2 cups heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

Optional Garnishes:

Chocolate shavings or curls

Whole cherries

Directions

I start by preheating my oven to 350°F (175°C) and preparing two 8-inch round cake pans by greasing and lining them with parchment.

In one bowl, I sift the flour, cocoa powder, baking powder, baking soda, and salt. In another, I whisk together the sugars, oil, eggs, and vanilla until it’s smooth. Then, I combine the dry ingredients into the wet in stages, alternating with buttermilk. Finally, I stir in the hot water or coffee to make a thin, pourable batter.

I divide the batter evenly between the two pans and bake for 30 to 35 minutes, until a toothpick comes out clean. Once baked, I let them cool completely.

While the cakes cool, I make the cherry filling by cooking cherries, juice or water, sugar, and cornstarch in a small saucepan over medium heat until thick and bubbly. I let that cool, too.

For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla until it holds stiff peaks.

To assemble, I slice each cake horizontally to get four layers. Then I layer cake, whipped cream, and cherry filling, repeating until all layers are stacked. I cover the whole cake in whipped cream and top it with chocolate shavings and cherries. For the best results, I chill it for at least an hour before serving.

Servings and timing

Servings: 10 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 425 kcal per serving

Variations

I sometimes add a splash of kirsch (cherry brandy) to the cherry filling or sprinkle it on the cake layers for a more authentic, boozy touch.

If I want a less sweet version, I reduce the sugar slightly in both the cherry filling and the whipped cream.

When cherries aren’t in season, I use good-quality canned or jarred cherries packed in juice.

For a quicker version, I’ve used store-bought chocolate cake layers or whipped topping in a pinch, though I prefer it from scratch when I have time.

To make it gluten-free, I use a 1:1 gluten-free flour blend.

Storage/Reheating

I store the finished cake in the refrigerator, covered loosely with plastic wrap or in a cake container. It stays fresh for about 3 days. Since it’s a cream-based dessert, I don’t recommend leaving it at room temperature for long periods.

I don’t reheat this cake, as it’s best served chilled or at room temperature. If I want to refresh the whipped cream, I give the cake a quick once-over with a spatula before serving again.

FAQs

What kind of cherries should I use for Black Forest Cake?

I use either fresh cherries when they’re in season or thawed frozen ones. Jarred cherries in juice (not syrup) also work well. Traditional recipes often use sour cherries or cherries preserved in kirsch.

Can I make this cake ahead of time?

Yes, I often make the cake layers and cherry filling a day in advance and store them separately. I whip the cream and assemble the cake the day I plan to serve it.

Can I use whipped topping instead of fresh whipped cream?

While I prefer the taste and texture of homemade whipped cream, I’ve used whipped topping in a pinch. Just make sure it’s stable enough to hold up in the layers.

Can I make this cake alcohol-free?

Absolutely. I skip any kirsch or liqueur in the filling or cake layers for a family-friendly version, and it still tastes amazing.

Why does the recipe use coffee in the cake batter?

I like to use coffee because it enhances the chocolate flavor without making the cake taste like coffee. Hot water works too if I prefer to leave it out.

Conclusion

This Black Forest Cake is one of my favorite desserts to bake from scratch. It’s rich, fruity, and creamy all at once—a true showstopper that’s surprisingly easy to pull off. Whether I’m celebrating something special or just treating myself, this cake never fails to impress.

Recipe: