Black Forest Cake

This black forest cake is the classic layered chocolate dessert from southern Germany, known there as Schwarzwälder Kirschtorte: soft chocolate sponge brushed with kirsch syrup, filled with whipped cream and tart sour cherries, then finished with dark chocolate shavings and cream rosettes topped with cherries. It looks like a bakery showpiece, yet every part is easy to make at home.

Why You’ll Like This Black Forest Cake

The sponge is light and chocolatey, the cream is fresh and airy, and the sour cherries cut through the richness with a bright tang. Kirsch in the layers adds warmth and keeps the cake moist.

• Bakery look, home method: all you need is a mixer and a piping bag.
• Make-ahead friendly: it tastes even better after a night in the fridge.
• Stable cream: a little gelatin or mascarpone keeps the frosting from weeping.

Ingredients for Black Forest Cake

For the Chocolate Sponge

• 6 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 3/4 cup (90 g) all-purpose flour
• 1/2 cup (40 g) unsweetened cocoa powder
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• 4 tbsp (55 g) unsalted butter, melted and cooled
• 1 tsp vanilla extract

For the Cherry Filling

• 1 jar or can (24 oz / 680 g) pitted sour (morello) cherries in juice
• 1/4 cup (50 g) granulated sugar
• 2 tbsp cornstarch
• 1 to 2 tbsp kirsch (optional)

For the Kirsch Syrup

• 1/2 cup (120 ml) reserved cherry juice, or simple syrup
• 3 tbsp kirsch

For the Stabilized Whipped Cream

• 3 1/2 cups (830 ml) cold heavy cream
• 2/3 cup (80 g) powdered sugar
• 2 tsp vanilla extract
• 2 tsp unflavored gelatin plus 3 tbsp cold water, or 8 oz (225 g) cold mascarpone

For the Decoration

• 4 oz (115 g) dark chocolate, for shavings
• 12 fresh or cocktail cherries, patted dry

You will need one 9-inch (23 cm) pan at least 3 inches deep, or two 9-inch pans, plus a serrated knife, a pastry brush, a piping bag with a star tip and a vegetable peeler. Serves 12.

Ingredient Notes

The eggs: Room temperature eggs whip to more volume, and that air makes the sponge rise.

The cherries: Jarred or canned sour cherries are traditional and available all year.

The kirsch: This clear cherry brandy gives the cake its signature aroma. See Variations for an alcohol-free swap.

How to Make Black Forest Cake

Step by Step

1. Prepare the pan. Heat the oven to 350°F (175°C). Line the pan bottom with parchment.
2. Whip the eggs. Beat the eggs and sugar on high for 8 to 10 minutes, until pale, thick and tripled. It should fall from the whisk in a thick ribbon.
3. Fold in the dry ingredients. Sift the flour, cocoa, cornstarch, baking powder and salt together, then sift over the eggs in three additions, folding gently each time.
4. Add the butter. Mix the vanilla and a scoop of batter into the butter, then fold it into the rest until no streaks remain.
5. Bake. Bake 35 to 40 minutes in one deep pan, or 20 to 25 minutes divided between two pans, until the top springs back and a toothpick comes out clean. Cool completely on a rack.
6. Make the cherry filling. Drain the cherries, saving the juice. Cook 3/4 cup juice with the sugar and cornstarch over medium heat, stirring, until thick and glossy, about 2 minutes. Fold in the cherries and kirsch, if using, and cool completely.
7. Make the syrup. Stir the kirsch into 1/2 cup of the remaining cherry juice or simple syrup.
8. Whip the cream. For gelatin, sprinkle it over the cold water, wait 5 minutes, then microwave 5 to 10 seconds to melt. Whip the cream, powdered sugar and vanilla to soft peaks, then drizzle in the gelatin (or add the mascarpone) and whip to firm peaks.
9. Split the cake. Level the top and slice the deep cake into 3 even layers. With two pans, split one cake and use the other whole.
10. Layer. Brush the first layer with syrup and spread with cream. Pipe a cream dam around the edge and spoon half the cherries inside. Add the second layer and repeat.
11. Stack and frost. Add the top layer, brush with the remaining syrup and cover the top and sides with cream, saving about 1 1/2 cups for rosettes.
12. Decorate. Press chocolate shavings onto the sides and top. Pipe 12 rosettes around the edge and set a cherry on each.
13. Chill. Refrigerate at least 4 hours, or overnight, so the cream sets.

Tips for the Best Black Forest Cake

Fold Gently

Fold from the bottom up and stop once the flour disappears.

Cool Everything Completely

Warm cake or filling melts the cream and makes the layers slide.

Do Not Skip the Dam

The piped ring keeps the cherry filling inside the cake instead of leaking out the sides.

Mind the Chocolate Temperature

Slightly warm chocolate makes long curls, while chilled chocolate gives crisp, fine shavings.

Variations

• Alcohol-free: skip the kirsch and brush the layers with plain cherry juice.
• Fresh cherries: simmer 3 cups pitted fresh sour cherries with 1/2 cup water and sugar to taste before thickening.
• Extra chocolate: spread a thin layer of ganache on the bottom sponge before the cream.
• Trifle style: bake the batter in a 9×13-inch pan for 20 to 25 minutes, cube it and layer everything in a glass dish.

Storage

Refrigerator: Keep the cake covered with a cake dome or loosely tented plastic wrap for up to 3 days.

Freezer: Wrap unfrosted sponge layers in plastic and foil and freeze for up to 2 months. Thaw in the fridge before assembling. The finished cake does not freeze well.

Make-ahead: Bake the sponge and cook the filling a day ahead, then whip the cream and assemble.

Frequently Asked Questions

Can I make Black Forest cake without alcohol?

Yes. Replace the kirsch in the syrup and filling with cherry juice from the jar. The cake stays moist and fruity.

Why did my sponge come out flat?

Usually the eggs were underwhipped or the batter was overmixed. Beat to a thick ribbon and fold gently.

Why do I need stabilized whipped cream?

Plain whipped cream slowly turns watery under the weight of the layers. Gelatin or mascarpone keeps it firm, so slices stay clean and tall.

How far ahead can I make Black Forest cake?

Assemble it the day before serving for the best texture. It keeps in the fridge for up to 3 days.