Black Forest Cake Recipe

Indulgent, showstopping, and rich with nostalgia, Black Forest Cake encapsulates everything you want in a celebratory dessert: moist chocolate sponge layers, clouds of whipped cream, juicy cherries, and a hint of kirsch that brings it all together. Whether you’re making it for a special occasion or simply channeling your inner pastry chef, this classic German cake never disappoints, offering a symphony of textures and flavors that delight with every bite.

Ingredients You’ll Need

What I love about this recipe is how each simple ingredient transforms into something magical. Every item has its role, whether that’s adding depth of flavor, a pop of color, or that dreamy, creamy texture that makes Black Forest Cake so irresistible!

• All-purpose flour: Provides the structure for those signature soft and tender cake layers.
• Cocoa powder: Adds an intensely chocolatey backbone to the sponge—go for a high-quality unsweetened variety if you can!
• Baking powder: Ensures your cake rises perfectly, yielding a light, airy crumb.
• Salt: Balances the sweetness and deepens the chocolate flavor—don’t skip it!
• Eggs: Whipped with sugar, these create a fluffy base and lend the cake its lift and richness.
• Sugar: Sweetens the sponge and helps develop a tender texture—regular granulated sugar works best for this.
• Whole milk: Adds moisture for a luscious, just-right crumb.
• Unsalted butter (melted): Brings richness and a melt-in-your-mouth feel to every layer.
• Vanilla extract: Adds a lovely aromatic note that enhances both the chocolate cake and whipped cream.
• Heavy cream (chilled): Whips up into that dreamy, billowy frosting Black Forest Cake is known for.
• Powdered sugar: Gently sweetens the cream without the grittiness of granulated sugar.
• Kirsch (cherry liqueur, optional): Infuses layers with a subtle almond-cherry perfume—this is traditional, so don’t be shy unless you need it booze-free!
• Cherries (fresh or jarred, pitted): Offer sweet-tart bursts in every bite, making the cake deliciously refreshing.
• Cherry preserves: Spread between layers for extra cherry flavor—don’t skimp, it’s magic!
• Chocolate shavings (for garnish): The crowning touch that adds irresistible elegance and a bit of texture.

How to Make Black Forest Cake

Step 1: Prepare Your Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. For foolproof removal, it helps to line the bottoms with parchment paper—just trace, cut, and tuck them in.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. This not only helps distribute the leavening but also ensures there are no dry pockets in your batter.

Step 3: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar until pale, thick, and fluffy—this takes several minutes and is crucial for a light sponge. The mixture should form ribbons when you lift the beaters.

Step 4: Add Wet Ingredients

Stir in the vanilla extract, whole milk, and melted butter. Mixing on low speed or by hand helps keep the batter airy while ensuring everything is fully combined.

Step 5: Fold in Dry Ingredients

Gently fold the dry ingredients into your egg mixture, being careful not to overmix. This step keeps your Black Forest Cake sponge tender and light, so patience pays off here!

Step 6: Bake the Cakes

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool completely in the pans before moving on.

Step 7: Whip the Cream

While the cakes are cooling, whip the chilled heavy cream and powdered sugar together until stiff peaks form. Be gentle and stop as soon as you see firm swirls, then place the bowl in the fridge until assembly time.

Step 8: Assemble the Cake

Carefully slice each cake horizontally to make four even layers. If using, lightly brush each layer with kirsch. Place one layer on your serving plate, then spread whipped cream and dot generously with cherries and a good smear of cherry preserves. Repeat with all layers.

Step 9: Frost and Decorate

Frost the top and sides of your Black Forest Cake with the remaining whipped cream. For a showstopping finish, scatter chocolate shavings around the outer edge and crown with whole cherries. Stand back and admire your masterpiece before slicing!

How to Serve Black Forest Cake

Garnishes

For that classic patisserie-worthy presentation, garnish your Black Forest Cake with a tumble of glossy whole cherries and a generous handful of chocolate shavings. You can even add a few fresh mint leaves or a dusting of cocoa powder for an extra elegant flourish!

Side Dishes

Since this cake is already a knockout, I love to keep any accompaniments simple: serve each slice with a small scoop of vanilla ice cream, a swirl of lightly sweetened whipped cream, or even a shot of espresso to balance the cake’s richness. Keep the flavors classic so the Black Forest Cake can truly shine.

Creative Ways to Present

Looking to impress? Try serving individual mini Black Forest Cakes in jars or as cupcakes, or layer the same components in clear glasses for a dramatic trifle effect. For festive occasions, add gold leaf or edible flowers for a pop of color and whimsy.

Make Ahead and Storage

Storing Leftovers

Cover leftover Black Forest Cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. The cake remains moist and delicious for up to 3 days—just note the whipped cream may start to lose a bit of its structure after the second day.

Freezing

If you want to freeze your cake, wrap slices (or even the entire cake, unfrosted) securely in plastic wrap, then a layer of foil. Freeze for up to 2 months. Let the cake thaw overnight in the refrigerator before adding fresh whipped cream and cherries.

Reheating

Black Forest Cake is best enjoyed chilled or at room temperature, so there’s no need to reheat it. Simply let a refrigerated slice sit out for 15 to 20 minutes before digging in, so the flavors and textures can truly stand out.

FAQs

Can I make Black Forest Cake without kirsch?

Absolutely! If you prefer an alcohol-free dessert or are serving kids, you can simply skip the kirsch or use cherry juice instead. You’ll still get all that juicy cherry flavor—just a touch milder.

What’s the best way to pit fresh cherries?

A cherry pitter is the simplest tool and well worth it if you bake often, but you can also use a sturdy straw or even a chopstick to push the pits out. Just be sure to work over a bowl to catch any runaway juice!

Can I use canned cherries instead of fresh or jarred?

Canned cherries work beautifully in a pinch. Just drain them well and pat dry to prevent excess moisture from making the cake soggy.

Is Black Forest Cake gluten-free?

Traditional Black Forest Cake uses all-purpose flour, so it’s not gluten-free by default. However, you can easily substitute a 1:1 gluten-free flour blend for lovely results if you need to accommodate allergies or preferences.

How do I get those gorgeous chocolate shavings?

All you need is a bar of good-quality chocolate and a vegetable peeler. Run the peeler along the edge or flat side of the bar for delicate curls and shavings—simple yet so effective!

Final Thoughts

There’s just something magical about sharing a slice of Black Forest Cake with people you love—each decadent bite is pure celebration! Give this recipe a try and delight your friends and family with its unbeatable combination of sponge, cream, and cherries. You might just find it becomes your new go-to showstopper.

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