Name: German Black Forest Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 1 1/2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup buttermilk; 1/2 cup hot water; 2 cups canned pitted sour cherries, drained (reserve juice); 1/3 cup cherry juice; 2 tbsp cornstarch; 2 tbsp sugar; 2 tbsp Kirsch (cherry brandy), optional; 2 cups heavy whipping cream; 1/3 cup powdered sugar; 1 tsp vanilla extract; Chocolate shavings or curls (for decoration); Fresh or maraschino cherries (for decoration)

A rich and decadent dessert with deep roots in European tradition, German Black Forest Cake is a chocolate lover’s dream. I love how the moist layers of chocolate cake are infused with cherry liqueur, then filled with whipped cream and sweet-tart cherries. It’s an elegant and festive centerpiece for holidays, birthdays, or any celebration that deserves something truly special.

Ingredients

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

For the cake:

1 1/2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup buttermilk

1/2 cup hot water

For the cherry filling:

2 cups canned pitted sour cherries, drained (reserve juice)

2 tbsp cornstarch

1/3 cup cherry juice

2 tbsp sugar

2 tbsp Kirsch (cherry brandy), optional

For the whipped cream:

2 cups heavy whipping cream

1/3 cup powdered sugar

1 tsp vanilla extract

For decoration:

Chocolate shavings or curls

Fresh or maraschino cherries

Directions

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

In a mixing bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, I beat the eggs with both sugars until the mixture is light and fluffy. Then I add the oil, vanilla, and buttermilk, stirring to combine.

I gradually add the dry ingredients to the wet, alternating with the hot water. I mix just until the batter is smooth.

Next I divide the batter between the two pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. After baking, I let the cakes cool completely.

For the cherry filling, I combine the reserved cherry juice with cornstarch and sugar in a saucepan. I heat it over medium, stirring until it thickens. Then I fold in the cherries and Kirsch and let it cool.

To make the whipped cream, I beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

Once the cake layers are cool, I slice them in half horizontally to get four layers total.

I place the first layer on a serving plate, then spread a layer of cherry filling followed by whipped cream. I repeat this process for the remaining layers.

Then I frost the top and sides of the cake with the remaining whipped cream and decorate it with chocolate shavings and cherries.

Finally, I chill the cake for at least 1 hour before serving to help it set and slice cleanly.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Calories: 420 kcal per serving

Variations

I sometimes swap out the Kirsch for cherry syrup when I want to keep the cake alcohol-free. If I don’t have sour cherries on hand, I’ve used sweet cherries and just adjusted the sugar in the filling slightly. For a richer twist, I’ve also added a thin layer of chocolate ganache between layers. And if I’m short on time, I’ve used stabilized whipped cream or even a whipped topping to frost.

Storage/Reheating

I store any leftovers in the refrigerator, covered loosely with plastic wrap or in a cake container. It stays fresh for up to 3 days. If I need to make it ahead, I often bake the cake layers and freeze them—just wrap them well in plastic and thaw overnight before assembling. I don’t recommend reheating this cake, but I do let it sit at room temperature for about 20 minutes before serving to soften the whipped cream.

FAQs

What is Kirsch, and is it necessary in the recipe?

Kirsch is a clear cherry brandy that gives the cake its traditional flavor. I use it for authenticity, but it’s completely optional—you can skip it or replace it with extra cherry juice.

Can I make this cake without alcohol?

Yes, I often leave out the Kirsch and use cherry syrup or juice instead. It’s still delicious and perfect for all ages.

Can I use fresh cherries instead of canned?

Absolutely. I pit and cook fresh cherries briefly with a bit of sugar and water to soften them and create a filling. Just be sure to add some thickener like cornstarch.

How do I keep the whipped cream stable for longer?

I use cold equipment and whip the cream until stiff peaks form. If I need extra stability, I’ll add a tablespoon of cornstarch or use gelatin to stabilize it.

Can I make this cake in advance?

Yes, I often bake the cake layers a day or two ahead and store them tightly wrapped. I recommend assembling the cake the day of serving for the freshest texture, though it can be assembled up to a day ahead and kept chilled.

Conclusion

This German Black Forest Cake is one of those showstopper desserts I love making when I want to impress. It’s not just visually stunning but also incredibly delicious, with layers of moist chocolate cake, juicy cherries, and billowy whipped cream. Whether for a holiday, a birthday, or just because, it’s a cake that always brings smiles and requests for seconds.

Recipe: