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Black Forest cake

Black Forest Cake

This classic German Black Forest cake is made with soft chocolate sponge, tart cherry filling, fluffy whipped cream, and chocolate shavings. It’s rich, creamy, and perfectly balanced. A real showstopper for birthdays, celebrations, or just when you want something special.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chocolate sponge:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 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
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • ½ cup water
  • 2 tbsp Kirsch cherry brandy – optional
For the whipped cream:
  • 2 cups heavy cream chilled
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
For decoration:
  • Chocolate shavings
  • Extra cherries

Method
 

Bake the sponge
  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Mix flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, cream butter and sugar until light. Beat in eggs one at a time. Add vanilla.
  4. Mix in dry ingredients and buttermilk alternately until smooth.
  5. Divide into pans and bake 25–30 minutes. Let cool completely.
Make cherry filling
  1. Heat cherries, sugar, cornstarch, and water in a saucepan over medium heat.
  2. Stir until thick and glossy. Remove from heat.
  3. Mix in Kirsch if using. Cool before using.
Whip the cream
  1. Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled.
Assemble the cake
  1. Slice sponges in half to make four layers.
  2. Place one layer on a plate. Spread whipped cream, then cherry filling.
  3. Repeat until all layers are stacked. Cover cake with remaining whipped cream.
Decorate
  1. 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.