The Black Forest Cake, or Schwarzwälder Kirschtorte in German, is one of the most iconic and beloved desserts in the world. With its decadent layers of chocolate sponge, whipped cream, cherries, and chocolate shavings, this cake is a showstopper — both visually and in flavor.
In this detailed guide, you’ll learn how to make an authentic Black Forest Cake from scratch, including how to prepare each layer, assemble the cake professionally, and add traditional finishing touches.
What Is a Black Forest Cake?
Black Forest Cake is a layered chocolate cake originating from the Black Forest region in Germany. Its key components are:
- Chocolate sponge cake (light and fluffy)
- Cherries (traditionally sour or morello cherries)
- Kirsch (cherry liqueur) for flavoring
- Lightly sweetened whipped cream
- Chocolate shavings for decoration
While many modern versions skip the alcohol or use canned cherries, this recipe stays close to the traditional method with optional adjustments for non-alcoholic versions.
Ingredients for a Traditional Black Forest Cake
This recipe makes a three-layer 9-inch cake (serves 12–14).
For the Chocolate Sponge:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot coffee or hot water
For the Cherry Filling:
- 1 ½ cups (350g) pitted sour cherries, fresh or canned (drained)
- ½ cup (120ml) Kirsch (cherry brandy) – optional
- ¼ cup (50g) sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
If avoiding alcohol, use cherry juice instead of Kirsch.
For the Whipped Cream Frosting:
- 3 cups (720ml) heavy whipping cream (cold)
- ½ cup (60g) powdered sugar
- 1 tablespoon vanilla extract
- 1 packet of whipped cream stabilizer or 1 tbsp cornstarch (optional)
For Garnishing:
- Chocolate shavings or curls (about 100g)
- Whole cherries (with stems if possible)
- Cocoa powder (optional, for dusting)
Step-by-Step: How to Make Black Forest Cake
Step 1: Bake the Chocolate Sponge
- Preheat oven to 350°F (175°C).
- Grease and line three 9-inch cake pans with parchment paper.
- In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, mix sugar, oil, eggs, and vanilla.
- Add dry ingredients to wet in two parts, alternating with buttermilk.
- Stir in hot coffee last. The batter will be thin — that’s normal.
- Pour evenly into pans and bake for 25–30 minutes.
- Let cool completely before removing from pans.
Step 2: Prepare the Cherry Filling
- In a saucepan, combine cherries, sugar, and half the Kirsch.
- Cook over medium heat until cherries soften (about 5 minutes).
- In a small bowl, mix cornstarch and water into a slurry.
- Add to the cherries and cook until thickened.
- Let cool completely.
For extra flavor, sprinkle the remaining Kirsch directly onto the cake layers during assembly.
Step 3: Make the Whipped Cream
- Beat cold cream on medium-high speed.
- When soft peaks form, add powdered sugar, vanilla, and stabilizer.
- Continue beating until stiff peaks form — but do not overwhip.
Assembling the Black Forest Cake
Step 1: Level the Layers
If your cake layers are domed, level them with a serrated knife for even stacking.
Step 2: Layering
- Place the first layer on a serving plate or cake board.
- Brush with Kirsch or cherry juice.
- Spread a thin layer of whipped cream.
- Add half of the cherry filling.
- Repeat with second layer.
- Place the third layer on top.
Step 3: Frosting and Garnishing
- Apply a crumb coat of whipped cream (a thin layer to catch crumbs).
- Chill for 15 minutes.
- Frost the entire cake smoothly.
- Press chocolate shavings on the sides using your palm or a spoon.
- Pipe swirls of whipped cream on top.
- Place a cherry on each swirl.
- Optional: Dust lightly with cocoa powder.
Make-Ahead and Storage Tips
- Cake layers can be made 2 days ahead. Wrap and refrigerate.
- Whipped cream is best made fresh, but stabilized versions last longer.
- Assembled cake keeps in the fridge for up to 3 days.
Always store the cake in the fridge due to the whipped cream.
Alcohol-Free Black Forest Cake
You can skip the Kirsch entirely and use:
- Cherry juice
- Maraschino cherry syrup
- Cranberry juice for tartness
- Almond extract (just a drop) to simulate the flavor
Flavor Variations
Chocolate Ganache Drip
Add a rich chocolate ganache on top for drama and deeper chocolate flavor.
Cherry-Chocolate Mousse Layer
Alternate layers of mousse and whipped cream for a sophisticated texture.
Gluten-Free Version
Use a 1:1 gluten-free flour blend. The sponge remains light and fluffy.
Common Questions
Can I use fresh cherries?
Yes, pit and cook them first. Sour cherries work best.
Can I freeze the cake?
Freeze individual layers or fully assembled cake without decoration. Thaw overnight in the fridge.
Why is my whipped cream runny?
The cream wasn’t cold enough, or it was overwhipped. Use stabilizer if needed.
Can I use store-bought chocolate cake mix?
Yes, for convenience, but homemade offers the best flavor.
Expert Tips for Success
- Use cold equipment when whipping cream (chill bowl and beaters).
- Don’t skip the Kirsch or soaking liquid — it keeps the sponge moist.
- Let the cake chill at least 2 hours before slicing for clean layers.
- Use real chocolate shavings, not sprinkles, for authentic texture.
How to Make Chocolate Shavings
Use a bar of semisweet or bittersweet chocolate:
- Let the bar soften slightly at room temperature.
- Use a vegetable peeler or knife to scrape long curls.
- Chill curls on parchment paper before applying.
Final Thoughts: A Timeless Classic Worth Mastering
Black Forest Cake is a celebration of flavor and texture — rich chocolate, tart cherries, and airy whipped cream. Each bite balances sweetness and tang, fluffiness and richness. While the steps may seem many, each one adds to the final masterpiece.
Whether you’re making it for a birthday, holiday, or simply because you love to bake, Black Forest Cake is guaranteed to impress and delight.
With the right technique and a bit of patience, you’ll have a cake that looks stunning and tastes even better than those from the finest patisseries in Germany.