There are desserts that fade with time, and then there are desserts that live forever. Black Forest cake falls into the second category. Known in Germany as Schwarzwälder Kirschtorte, this layered chocolate and cherry cake has been stealing the show at birthdays, weddings, and dinner parties for decades. It’s rich. It’s dramatic. And once you’ve tasted the real deal, you’ll understand why this Black Forest cake original recipe is worth learning.
What Is Black Forest Cake?
Black Forest cake isn’t just any chocolate cake. At its heart, it’s a rich chocolate sponge layered with cherries, whipped cream, and a touch of Kirsch (cherry brandy). The whole thing is finished with more whipped cream, a scatter of chocolate shavings, and jewel-toned cherries on top.
The balance of flavors makes it special. The deep cocoa flavor contrasts beautifully with the tart cherries. The cream adds lightness while the Kirsch sneaks in warmth. Together, these flavors create a showstopper dessert that’s indulgent without being overwhelming.
Black Forest Cake Original Recipe
This version keeps close to the German Black Forest cake tradition while making it approachable for a home kitchen.
Ingredients
For the chocolate sponge:
- 1 cup all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the cherry filling:
- 2 cups pitted cherries (fresh or frozen cherries)
- ¼ cup sugar
- 2 tbsp cornstarch
- ½ cup water
- 2 tbsp Kirsch (optional, but authentic)
For the whipped cream:
- 2 cups heavy cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For decoration:
- Chocolate shavings
- Extra cherries
Instructions
- Bake the sponge cake
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set aside.
In another bowl, cream butter and sugar until light. Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding dry ingredients and buttermilk until smooth.
Divide batter between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely. - Make the cherry filling
In a saucepan, mix cherries, sugar, cornstarch, and water. Cook over medium heat until thick and glossy.
Stir in Kirsch (if using). Let cool. - Whip the cream
Beat cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled. - Assemble the cake
Slice each sponge in half to create four layers.
Place one layer on a cake stand. Spread whipped cream, then add cherry filling. Repeat with remaining layers.
Frost the outside with whipped cream. - Decorate
Cover the sides with chocolate shavings. Top with cherries. Stand back and admire your work.
Tips for a Perfect Black Forest Cake
- Don’t skip chilling: Cold whipped cream is easier to spread and keeps its structure.
- Use good cocoa: A rich chocolate cake base makes or breaks this recipe.
- Try different cherries: Fresh in summer, frozen in winter, or even cherry pie filling if you’re short on time.
- For kids: Swap out Kirsch with cherry juice.
- Get creative: Try Black Forest cupcakes or even a Black Forest cheesecake for fun twists.
Variations You’ll Love
- Easy Black Forest Cake: Use a boxed chocolate cake mix as the base. Shortcut approved!
- Chocolate Cherry Cake: Skip the cream and keep it simple with sponge and cherries.
- Black Forest Cupcakes: Mini cakes with a swirl of cream and a cherry topper. Perfect for parties.
- Cherry Tart: A lighter option when you’re not in the mood for full layers.
Tips for Trying Before FAQs
- Do a test whip: Practice whipping cream to soft peaks before attempting the full recipe.
- Bake a mini cake: Halve the recipe and make a smaller version to build confidence.
- Experiment with fillings: If you’re hesitant about Kirsch, test one layer with it and one without.
- Play with design: Explore Blackforest cake designs by piping extra cream or arranging cherries in patterns.
- Chill overnight: The flavors meld beautifully if you let the cake rest in the fridge before serving.
Final Thoughts
The Black Forest cake original is proof that some classics never go out of style. With its layers of chocolate sponge, tart cherries, and light cream, it’s more than just a rich chocolate cake—it’s an experience. Whether you make the full version, a quick cupcake version, or experiment with a creamy cheesecake spin, you’re guaranteed a dessert that turns heads.
So roll up your sleeves, grab some cherries, and bake something sweet. This cake has history, flavor, and just the right touch of drama. And trust me—it tastes even better than it looks.
Black Forest Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Mix flour, cocoa, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until light. Beat in eggs one at a time. Add vanilla.
- Mix in dry ingredients and buttermilk alternately until smooth.
- Divide into pans and bake 25–30 minutes. Let cool completely.
- Heat cherries, sugar, cornstarch, and water in a saucepan over medium heat.
- Stir until thick and glossy. Remove from heat.
- Mix in Kirsch if using. Cool before using.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled.
- Slice sponges in half to make four layers.
- Place one layer on a plate. Spread whipped cream, then cherry filling.
- Repeat until all layers are stacked. Cover cake with remaining whipped cream.
- Press chocolate shavings onto the sides. Top with whipped cream swirls and cherries.
Notes
- If you don’t want to use alcohol, swap Kirsch for cherry juice.
- Frozen cherries work just as well as fresh ones.
- This cake tastes even better if you let it chill overnight. The flavors come together beautifully.
- Don’t skip the chocolate shavings — they’re part of what makes it look like the classic Black Forest cake original.
FAQs About Black Forest Cake
Q: Can I make this cake ahead of time?
Yes. Bake the sponges a day in advance. Wrap them tightly and assemble the next day.
Q: What’s the difference between Black Forest cake and chocolate cake?
Chocolate cake is just the base. Black Forest adds cherries, cream, and Kirsch to elevate it into something more dramatic.
Q: Do I need Kirsch?
Traditional German Black Forest cake uses it, but you can leave it out or replace it with cherry syrup.
Q: Can I freeze Black Forest cake?
You can freeze the sponges, but avoid freezing once it’s assembled. The cream doesn’t thaw well.
Q: How do I slice it cleanly?
Use a long serrated knife and wipe the blade between slices.
