Black Forest Cake is an iconic German dessert known for its layers of rich chocolate sponge cake, tart cherry filling, and fluffy whipped cream frosting. This cake is a showstopper for any special occasion, from birthdays to anniversaries and even holiday gatherings. Its decadent texture, combined with the perfect balance of sweetness and tartness, makes it an irresistible treat.

This authentic Black Forest Cake recipe follows the traditional German preparation, complete with kirsch-soaked cherries, chocolate shavings, and freshly whipped cream. Let’s dive into the history, ingredients, step-by-step guide, and expert tips to help you make this delightful cake at home.

The History of Black Forest Cake

Black Forest Cake, known as Schwarzwälder Kirschtorte in German, originates from the Black Forest region in southwestern Germany. The name is derived from kirschwasser, a cherry brandy produced in the region, which is a key ingredient in this classic cake.

This cake first gained popularity in the early 20th century, with some records tracing it back to a German pastry chef named Josef Keller in 1915. Since then, it has become a world-famous dessert, with variations found in many European and North American bakeries. However, the authentic German version remains unmatched in flavor and tradition.

Ingredients for Black Forest Cake

Chocolate Cake:

6 large eggs
1 cup granulated white sugar
¼ cup unsalted butter, melted
1 vanilla bean (or 1 teaspoon vanilla extract)
1 ¼ cups all-purpose flour, spooned and leveled
½ cup Dutch-processed cocoa powder, spooned and leveled
2 teaspoons baking powder
½ teaspoon salt

Cherry Filling:

1 lb canned sour cherries in water, drained (reserve ½ cup of cherry water)
4 teaspoons cornstarch
½ cup reserved cherry water
¼ cup kirsch (cherry brandy)
⅜ cup granulated white sugar

Whipped Cream Frosting:

3 cups heavy whipping cream
¼ cup granulated white sugar

Decoration:

Additional whipped cream
Chocolate shavings
Fresh cherries

📌 Pro Tip: Using Dutch-processed cocoa powder enhances the depth of the chocolate flavor.

Step-by-Step Instructions

Step 1: Prepare the Chocolate Sponge Cake

Preheat the oven to 320°F (160°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper.
In a large mixing bowl, use an electric mixer to whisk together eggs, sugar, melted butter, and vanilla extract for about 3 minutes until light and creamy.
Sift in the flour, cocoa powder, baking powder, and salt, and mix until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Cherry Filling

Place the drained sour cherries in a bowl and set aside.
In a small bowl, mix cornstarch with ¼ cup cherry water to create a slurry.
In a saucepan, heat the remaining ¼ cup cherry water, kirsch, and sugar over medium heat until it starts to simmer.
Add the cornstarch mixture and cook for 1-2 minutes, stirring constantly until thickened.
Remove from heat and pour over the cherries. Allow to cool completely.

Step 3: Make the Whipped Cream Frosting

In a large mixing bowl, use an electric mixer with a whisk attachment to beat the whipping cream on medium-high speed until soft peaks form (about 2-3 minutes).
Add the sugar and continue beating for another 1-2 minutes until stiff peaks form.
Be careful not to overmix, as this can cause the cream to curdle.

Step 4: Assemble the Cake

Cut the cooled chocolate cake horizontally into three equal layers.
Place the bottom layer on a cake turner and brush it with cherry syrup.
Spread whipped cream evenly over the cake layer, then add half of the cherry filling.
Add another thin layer of whipped cream on top of the cherries.
Repeat this process with the second cake layer.
Place the third cake layer on top and frost the entire cake with the remaining whipped cream.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Step 5: Decorate the Cake

Before serving, garnish with chocolate shavings, fresh cherries, and additional whipped cream.
Serve chilled and enjoy!

Expert Tips for the Best Black Forest Cake

✔ Use Quality Chocolate – High-quality Dutch-processed cocoa powder gives a deep chocolate flavor. ✔ Chill the Whipping Cream – Cold heavy cream whips better and holds its shape longer. ✔ Don’t Skip the Kirsch – It adds the authentic Black Forest Cake flavor. ✔ Let the Cake Rest Overnight – This enhances the overall texture and taste. ✔ Use a Serrated Knife to Slice Layers – It ensures clean, even cuts.

How to Store Black Forest Cake

🧊 Refrigeration: Store in an airtight container in the fridge for up to 3 days. 🧊 Freezing: You can freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe container for up to 3 months. 🧊 Thawing: Let frozen cake thaw in the refrigerator overnight before serving.

Serving Suggestions

Pair this indulgent Black Forest Cake with: 🍷 A glass of red wine or cherry liqueur ☕ A warm cup of coffee or espresso 🍨 A scoop of vanilla ice cream

Final Thoughts

This authentic German Black Forest Cake is truly a masterpiece, bringing together the richness of chocolate, the tartness of cherries, and the fluffiness of whipped cream. Whether you’re celebrating a special occasion or just craving a decadent dessert, this classic cake is a must-try.

So, gather your ingredients, follow this step-by-step guide, and treat yourself to the best Black Forest Cake you’ve ever had! 🍒🍫

💬 Have you tried this recipe? Let us know in the comments below!

Authentic German Black Forest Cake 🍒🍫

Author: therecipemingle

Print Recipe

Description

A true showstopper, this classic Black Forest Cake is rich, chocolatey, and layered with juicy cherries and fluffy whipped cream. A traditional German favorite, it’s perfect for birthdays, anniversaries, or any special occasion. Made from scratch, this cake is worth every bite—light sponge cake soaked in cherry syrup or kirsch, silky whipped cream, and topped with chocolate shavings and cherries.

Ingredients

Scale

Chocolate Cake:

6 large eggs
1 cup granulated sugar
¼ cup unsalted butter, melted
1 vanilla bean (or 1 tsp vanilla extract)
1 ¼ cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 tsp baking powder
½ tsp salt

Cherry Filling:

1 lb canned sour cherries, drained (save ½ cup of the liquid!)
4 tsp cornstarch
½ cup reserved cherry water, divided
¼ cup kirsch (cherry brandy)
⅜ cup granulated sugar

Whipped Cream Frosting:

3 cups heavy whipping cream
¼ cup granulated sugar

Decoration:

Additional whipped cream, chocolate shavings, and cherries

Instructions

1. Bake the Cake

Preheat oven to 320°F (160°C). Line a 9-inch springform pan with parchment paper.
In a bowl, beat eggs, sugar, butter, and vanilla for 3 minutes until creamy.
Sift in flour, cocoa, baking powder, and salt and mix until combined.
Pour into the pan and bake for 30-35 minutes (or until a toothpick comes out clean).
Cool in the pan for 15 minutes, then transfer to a wire rack.

2. Make the Cherry Filling

Place drained cherries in a bowl.
In a saucepan, bring ¼ cup cherry water, kirsch, and sugar to a simmer.
Mix cornstarch with remaining ¼ cup cherry water, then stir into the pan.
Cook 1-2 minutes until thickened, then pour over cherries. Let cool.

3. Whip the Cream

Beat heavy cream on medium-high until soft peaks form (2-3 minutes).
Add sugar and mix until stiff peaks form (1-2 minutes). (Don’t overmix!)

4. Assemble the Cake

Slice cake into 3 layers.
Place the bottom layer on a cake turner and brush with cherry syrup.
Spread with whipped cream, creating a border around the edge.
Spoon half the cherry filling inside the cream ring.
Add more whipped cream, then place the second cake layer on top. Repeat.
Place the third cake layer on top and frost the entire cake with whipped cream.
Chill for at least 4 hours (preferably overnight).

5. Decorate & Serve

Garnish with chocolate shavings, cherries, and extra whipped cream.
Slice and enjoy this indulgent, authentic German masterpiece!

Notes

✔️ No Kirsch? Use cherry juice instead!
✔️ Make ahead: This cake tastes even better the next day!
✔️ For perfect layers, chill the cake before slicing.

Black Forest Cake – A Classic German Dessert