Black Forest Cake

Name: Black Forest Cake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 2 pounds frozen cherries; 1/2 cup white granulated sugar; 2 tablespoons kirsch or cherry liqueur; 2 cups all purpose flour; 3/4 cup cocoa powder; 2 teaspoons baking pwoder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs, large; 2 cups white granulated sugar; 1/2 cup vegetable oil (or canola oil); 2 teaspoons vanilla extract; 1 & 1/2 cups buttermilk (or sour cream); 3 cups heavy whipping cream; 6 tablespoons powdered sugar; 2 squares bittersweet chocolate (grated or finely chopped); fresh cherries

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This Black Forest Cake is super moist and chocolatey. Two indulgent layers of chocolate cake smothered with a cherry compote and whipped cream. It's topped with fresh cherries, cherry syrup and bittersweet chocolate. This cake is truly a showstopper for all occasions.

Black Forest Cake on a scalloped white cake stand with a white background.

Black Forest Cake is probably one of the most famous German cakes. This cake is truly a showstopper with layers of moist chocolate cake, fresh fluffy whipped cream and a homemade cherry compote filling. The fresh cherries on top are a must for this stunning cake.

If you looking for more fruity desserts, you have to check out my Strawberry Crunch Cupcakes and Roasted and Smoked Peach Sorbet.

2 large slices of black forest cake on a light pink white background with fresh cherries on the table.

Ingredient Notes

Black Forest Cake Ingredients on a light pink background. Each ingredient is its own bowl/container or by itself. Each item is labeled with a white rectangle with text in all caps in black colored font.

For the cherry compote

Frozen Cherries - I like using frozen cherries because they are frozen at peak season instead of waiting until May-June for fresh cherry season. If you want to use fresh cherries you absolutely can. Stone them and weigh them to 2 pounds and you’re good to go.

White Granulated Sugar - Enhances the naturally sweet flavor of the cherries.

Kirsch or Cherry Liqueur - A popular cherry-flavored liquor in Germany, kirschwasser is a clear brandy traditionally used in this Black Forest Cake.

For the Cake

All Purpose Flour - All you need is some all-purpose flour. See my recipe notes on how to properly measure flour.

Cocoa Powder - I used just standard ordinary cocoa powder but you can use a dutch process cocoa powder or a dark cocoa powder for a more intense chocolate flavor.

Baking Powder + Baking Soda - Leavening agents to help cakes rise.

Salt - use kosher salt

Eggs - adds moisture and creates structure to the cake. Use room temperature eggs.

White Granulated Sugar - adds sweetness to the cake

Oil - Use a neutral, flavorless oil like canola or vegetable oil.

Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the cake. I recommend using pure vanilla extract for the best flavor.

Buttermilk or Sour Cream - gives us tanginess to the cake. Can use store bought buttermilk or make a buttermilk substitute. You can use a 1 cup of milk to 1 tablespoon of fresh lemon juice and mix to create a buttermilk substitute, Let it sit out for 10-30 minutes at room temperature before using.

For Whipped Cream

Heavy Whipping Cream - It is essential that the cream is cold in order to make a good stable whipped cream.

Powdered Sugar - Also known as confectioners sugar. If your powdered sugar is super lumpy I recommend sifting before using.

To Decorate

Bittersweet Chocolate (Optional) - Used as a garnish

Fresh Cherries - as a garnish

Step-by-Step Instructions

Cherry Compote:

Side by side photos. On the left, a medium saucepan with cherries and sugar on a white marble circle trivet. A measuring cup of kirsch sits off to the side. A dark red square is in the upper left corner with a white '1'. The right photo shows a medium saucepan with cherry compote on a white marble circle trivet. A measuring cup of kirsch sits off to the side. A dark red square is in the upper left corner with a white '2'.

Put the frozen cherries and sugar into a medium sized saucepan set over a low heat. As the sugar dissolves the cherries will start to release their juices.

Recipe Tip: If you are going to use fresh cherries then add 2 tablespoons of water along with the sugar as the water content in fresh is different to frozen.

Bring the cherries to a simmer then allow to cook down for 15-20 minutes until you have a thick syrupy cherry compote. Remove from the heat, stir in the Kirsch and set aside to cool.

Side by side photos. The left photo shows a large clear glass bowl with dry black forest cake ingredients with a whisk. A dark red square is in the upper left corner with a white '3'.

The right photo shows a large clear glass bowl with whipped eggs and oil mixture being beaten with an electric whisk. A dark red square is in the upper left corner with a white '4'.

Chocolate Cake

Grease and line two 8 inch baking pans. Preheat the oven to 350°F. Then start making the chocolate cake by putting flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl. Use a hand whisk to mix the ingredients until combined.
In a separate large mixing bowl, add eggs, sugar, oil and vanilla extract. Use an electric whisk to beat the ingredients until the are pale, smooth and voluminous.

Side by side photos. The left photo shows a large glass mixing bowl with dry black forest cake being a spatula with a wooden handle. A dark red square is in the upper left corner with a white '5'. The right photo show a large glass mixing bowl with black forest cake batter being combined with a spatula with a wooden handle. A dark red square is in the upper left corner with a white '6'.

Add a ⅓ of the buttermilk to the mixing bowl and mix using a spatula.
Repeat until all of the egg mixture and buttermilk has been used up, resulting in a thick and glossy chocolate cake batter.

Recipe Tip: Don’t worry if there are still a few lumps in the cake batter - the buttermilk will eat away at them while the cake bakes.

Side by side photos. The left photo shows 2 cake pans with black forest cake batter on a pink background. A dark red square is in the upper left corner with a white '7'. The right photo show a large clear mixing bowl with a whipped cream being beaten with an electric mixer. A dark red square is in the upper left corner with a white '8'.

Divide the chocolate cake batter between the prepared pans. Put them into the preheated oven and bake for 30 minutes or until the cake is springy to the touch and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.

Whipped Cream:

Put the heavy cream and powdered sugar into a large mixing bowl. Use a handheld electric whisk to beat together until whipped to medium or stiff peaks.

To Assemble:

Remove the cakes from the pans. Place one cake on a cake stand or plate. Add a heaping cup of cream on top of the cake.
Use an offset spatula to spread the cream in an even layer on the cake.

Side by side photos. The left photo shows 1 layer of black forest cake on a large white platter with whipped cream and cherry compote. A dark red square is in the upper left corner with a white '11'. The right photo show a black forest cake on a large white platter with cherry compote. A dark red square is in the upper left corner with a white '12'.

Next, add a layer of cherry compote.
Put the second cake on top, add a layer of cherry compote. (Saving some of the syrup to drizzle on later).

Side by side photos. The left photo show a black forest cake on a large white platter with cherry compote and whipped cream smoothed out. A dark red square is in the upper left corner with a white '13'. The right photo shows Black Forest Cake on a scalloped white cake stand with a white background. A dark red square is in the upper left corner with a white '14'.

Add the remaining cream.
Add fresh cherries on top of the cream, drizzle the reserved cherry syrup, and scatter chopped chocolate. Slice, serve and enjoy!

Expert Tips

Don't over bake the cake layers - Every oven is different, and I can only provide an average baking time as it will vary from oven to oven.

Let the cake and cherry mixture cool completely before using. If the cake or cherry mixture is too warm, it will melt the whipped cream and create a mess.

Use a cold metal bowl to make the whipped cream and whip until medium-stiff peaks form. The more stable the whipped cream, the better results you will have while frosting the cake.

Storage

This cake is best eaten on the day its made. Leftovers can be stored in an
airtight container and refrigerated for 2 days.

Naked Black Forest Cake with layers of soft whipped cream and cherry compote. It's topped with fresh cherries and an antique spoon drizzles more cherry syrup.

Recipe FAQ

Why is my whipped cream not whipping?

It’s either not cold enough or you used the wrong kind of cream. You need to use heavy cream or heavy whipping cream. Do not use plain whipping cream as it doesn’t have enough fat (yes, there’s a difference!)

What is Black Forest Cake?

Black Forest Cake originates in Germany and gets its unmistakeable flavor from the Kirsch (or Kirschwasser). In Germany, a Black Forest Cake can’t be called ‘Black Forest’ unless it contains Kirsch but between you and me you can use cherry liquor instead and no one will ever know!

Can I make this cake alcohol free?

Yes, you could make the cherry compote and leave out the kirsch.

A white scalloped cake stand with a baked black forest cake with layers of whipped cream and cherry compote with fresh cherries on top with cherry syrup drizzled down.

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