Few cakes carry as much nostalgia and elegance as the Black Forest Gateau. Known in Germany as Schwarzwälder Kirschtorte, this chocolate-and-cherry masterpiece has been a showstopper for decades. Imagine layers of moist chocolate cake, whipped cream, tart cherries, and a hint of kirsch (cherry brandy) all working together like a symphony.
It’s the kind of cake that sparks conversation at the table. Some call it a Black Forest Cake, others a Chocolate Cherry Cake, but no matter the name, the result is always the same: indulgence, joy, and empty plates.
Today, I’m sharing how to make an authentic Black Forest Gateau recipe at home—complete with tips to simplify the process if you’re short on time.
What is Black Forest Gateau?
At its core, Black Forest Gateau is a layered chocolate cherry cake with whipped cream and kirsch. The original German version always includes kirsch, but you can make it without alcohol if you prefer.
Traditionally, it’s decorated with whipped cream rosettes, chocolate shavings, and bright red cherries. It looks fancy, but honestly, it’s just cake stacked with cream and fruit—once you get the hang of it, it’s less intimidating than it seems.
Fun fact: the cake is named after Germany’s Black Forest region, famous for its cherry orchards and kirsch production.
Ingredients You’ll Need
Here’s what you’ll need to bake a homemade Black Forest Cake:
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Filling and Topping
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 jar (about 24 oz) pitted sour cherries (reserve ½ cup of juice)
- ¼ cup kirsch (optional, but traditional)
- Dark chocolate bar (for shavings)
- Maraschino cherries (for garnish)
Step-by-Step Guide
Step 1: Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot coffee (the batter will be thin, don’t worry).
- Divide between pans and bake for 30–35 minutes. Cool completely.
Step 2: Prep the Cherries
- Drain the jar of cherries, reserving juice.
- Mix the cherries with 2–3 tbsp sugar, and stir in the kirsch plus 2–3 tbsp of the reserved juice. Let them soak for 15 minutes.
Step 3: Make Whipped Cream
- Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat—it should be fluffy, not butter-like.
Step 4: Assemble the Gateau
- Slice each cake layer in half horizontally—you’ll have four layers.
- Place the first layer on a serving plate. Brush with cherry juice (and kirsch, if using).
- Spread whipped cream, then scatter cherries.
- Repeat with the next two layers.
- Top with the final cake round. Cover the entire cake with whipped cream.
Step 5: Decorate
- Use a vegetable peeler to shave curls from a dark chocolate bar.
- Press chocolate shavings onto the sides and sprinkle on top.
- Pipe rosettes of whipped cream on the top edge and crown each with a cherry.
Tips for Success
- For an easy Black Forest Cake recipe: Skip slicing the cakes and just make two thick layers.
- For a non-alcoholic version: Replace kirsch with cherry syrup or juice.
- For gluten-free bakers: Substitute a 1:1 gluten-free flour blend. It makes for an excellent gf dessert option.
- For extra flavor: Brush layers with a mix of kirsch and coffee—it intensifies the chocolate taste.
Variations to Try
- Black Forest Trifle: Instead of layers, build it in a glass bowl with cubed cake, cream, and cherries. Perfect for parties.
- Mini Black Forest Cakes: Use a muffin pan to create individual versions.
- No-bake option: Swap the cake for chocolate cookies layered with cream and cherries.
Why This Cake Works
There are plenty of chocolate cakes out there, but this one has balance. The whipped cream keeps it light, the cherries add brightness, and the chocolate gives depth.
Every bite feels like contrast in harmony—like sweet meets tart, soft meets rich. That’s why this dessert has remained timeless.
Final Thoughts
The Black Forest Gateau isn’t just dessert—it’s a celebration in cake form. Whether you’re making the authentic German version with kirsch or a simple no-alcohol version, it’s a recipe that never fails to impress.
If you’ve ever wanted to try making a homemade Black Forest Cake, now’s the time. Don’t worry about perfection—just have fun layering, frosting, and decorating. By the end, you’ll have a showstopper that tastes as good as it looks.
Black Forest Gateau (German Chocolate Cherry Cake)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot coffee (batter will be thin).
- Divide into pans and bake 30–35 minutes. Let cool completely.
- Drain cherries, keep ½ cup juice.
- Mix cherries with sugar, add kirsch and some juice. Let sit 15 minutes.
- Beat cold cream, powdered sugar, and vanilla until soft peaks form.
- Slice each cake into two layers (you’ll have four).
- Place first layer on a plate, brush with cherry juice/kirsch.
- Spread whipped cream, add cherries.
- Repeat with next layers.
- Top with final cake round and cover with whipped cream.
- Add chocolate shavings on sides and top.
- Pipe cream rosettes, top each with a cherry.
Notes
- For a non-alcoholic version, replace kirsch with cherry syrup.
- Cake layers can be baked ahead and kept in the fridge for up to 2 days before assembling.
- Fresh cherries work well in summer, but canned sour cherries are traditional and give the best flavor.
Frequently Asked Questions
1. Can I make Black Forest Gateau without kirsch?
Yes. While authentic German Black Forest Cake includes kirsch, you can use cherry syrup or juice instead.
2. How far in advance can I make it?
The cake layers can be baked two days ahead. Assemble the cake the day you plan to serve—it tastes best fresh.
3. What cherries work best?
Tart canned or jarred cherries are ideal. Fresh cherries work in summer, but you’ll need to cook them down slightly.
4. How do I store leftovers?
Keep the cake in the fridge, loosely covered. It stays fresh for 2–3 days.
5. Can I freeze Black Forest Gateau?
You can freeze the cake layers before assembly, but don’t freeze the fully decorated cake. The whipped cream won’t hold up.
6. What makes this an “authentic Black Forest Cake”?
Two things: using sour cherries and incorporating kirsch. Without those, it becomes more of a general chocolate cherry cake.
7. Can I make it as cupcakes?
Yes! Bake chocolate cupcakes, core the center, fill with whipped cream and cherries, and top with chocolate shavings.
