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Black Forest Cake Recipe

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

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This Black Forest Cake is my version of the famous German chocolate cake, aka “Schwarzwälder Kirschtorte.” It has 4 chocolatey layers, 1 lb of kirsch-infused cherries and a light whipped cream.

It is a stunning and decadent cake but it’s fairly simple to make with just 11 ingredients (which is peanuts for a cake!). The chocolate shavings make this Black Forest cake very forgiving in terms of decoration for those of us who are cake styling impaired :).

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

This black forest cake is an adult cake as it has kirsch (a cherry liqueur) and isn’t overly sweet. The kirsch is not overpowering but you can tell it’s there. I figured if you slice it into 12 generous pieces, each would have 1 tsp of kirsch. If making this cake for children, omit the kirsch and add a 1 Tbsp sugar to the cherry syrup for more flavor.

*Recipe Tips:  You can use thawed frozen cherries or canned cherries. If using canned cherries, select cherries in water or juice, omit the 1/4 cup additional water and use the juice from the can instead. Also, maraschino cherries can be used for the topping/decor. A golden rum would taste good too, but kirsch is more authentic. Watch our easy video tutorial on how to measure correctly!

*Note:

Recipe for the Black Forest Cake updated 4/22/16 to be more fail proof. Several of you mentioned your cakes did not rise as much as mine. I heard you and re-baked the cake. After some testing, I noticed the best results when increasing the mixing time to 8 minutes (rather than 5) and using 4 Tbsp butter (rather than 8). It rose beautifully and perfectly. Enjoy!

Ingredients for Chocolate Cake Layers:

9 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 cup unsweetened cocoa powder
4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp
1/2 tsp vanilla extract

What you’ll need:

Two 9″ cake pans and flour sifter or fine sieve

Black Forest Cake

Ingredients For the Filling:

4 cups (1 lb) bing cherries, pitted, plus 12 whole cherries for decor (If not in season, see *Recipe Tips)
3 Tbsp kirsch (a cherry liqueur)
1/4 cup cold water

For the Frosting/Topping:

3 1/2 cups heavy whipping cream
1/3 cup Confectioners sugar
1 Tbsp kirsch (cherry liqueur)
4 oz good quality dark chocolate

Black Forest Cake-2

How to Make Black Forest Cake Layers: 

If you’ve never made a European Sponge Cake, watch the video before you get started to see what the batter should look like.

Prep: Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don’t grease sides).

1. Beat 9 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.

Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”

Black Forest Cake-18

Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture

2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into the batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour hiding at the bottom; do not over-mix or you will deflate the batter.

3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.

Black Forest Cake-19

4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.

Black Forest Cake-20

Making the Syrup for Black Forest Cake:

1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.

Black Forest Cake-14

Making the Cream:

For best results freeze bowl and whisk attachment 15 min before using.

1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can whip it another 30 seconds if it seems slightly loose after refrigeration).

Black Forest Cake-15

Assembling your Black Forest Cake:

1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover the top with about 3/4 cup frosting (3 ice cream scoops’ worth) and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it won’t have the same “black forest cake” feel to it.

3. Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld.

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

Black Forest Cake Recipe

4.66 from 135 votes
Prep Time: 1 hour 30 minutes
Cook Time: 22 minutes
Total Time: 1 hour 52 minutes
Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com
This Black Forest Cake is a German chocolate cake with 4 chocolatey layers, 1 lb of kirsch infused cherries and a light whipped cream. If making for children, omit kirsch and add 1 Tbsp sugar to the cherry syrup.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $18-$20
Keyword: Black Forest Cake
Cuisine: American
Course: Dessert
Servings: 12 -14 slices

Ingredients

Ingredients for Chocolate Cake Layers:

What you'll need:

  • Two 9" cake pans and flour sifter or fine sieve

Ingredients for Cherry Filling:

  • 4 cups 1 lb bing cherries, pitted, plus 12 whole cherries for decor (see *Recipe Tips)
  • 3 Tbsp kirsch a cherry liqueur
  • 1/4 cup cold water

For the Frosting/Topping:

  • 3 1/2 cups heavy whipping cream
  • 1/3 cup Confectioners powdered sugar
  • 1 Tbsp kirsch cherry liqueur
  • 3 oz good quality dark chocolate

Instructions

How to Make Cake Layers: Preheat Oven to 350˚F. Line bottoms of cake pans with parchment (don't grease sides).

  1. Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
  2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
  3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don't have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
  4. Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you're ready to assemble, slice cake layers in half with a long serrated knife.

Making the Syrup:

  1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.

Making the Cream: For best results freeze bowl and whisk attachment 15 min before using.

  1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).

Assembling your Black Forest Cake:

  1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don't handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
  2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
  3. Cover sides and top of cake with chocolate shavings leaving a 1" perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

Recipe Notes

*Recipe Tips: Measure flour by spooning it into a measuring cup and level off top with back of a knife. You can use thawed frozen cherries or canned cherries. If using canned cherries, select cherries in water or juice, omit the 1/4 cup additional water and use the juice from can instead. Maraschino cherries can be used for the topping/decor.

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Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

Admit it, you want a slice! 🙂 What’s your favorite cherry dessert (besides this one of course)?

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tatiana
    April 6, 2021

    Hello Natasha,
    Question -do you have recipe of German chocolate cake? Would love to make it! Thanks

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Hi Tatiana, I don’t have a recipe for that but thanks for your suggestion. Hope I can try that soon.

      Reply

  • Jenny
    March 29, 2021

    Question. I can’t find cherries in can of water or juice only pie filling (thick jelly type). Can I use & if yes what else would I adjust? Or should I use frozen cherries? Also can I use grenadine? Is that basically the same as cherry liqueur?

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Jenny, that may work, here’s what one of our readers wrote: “I’ve made this cake several times already, and my boyfriend and I absolutely love it! I simplified it a bit- like instead of regular cherries (they’re so expensive here!) I used the canned cherry pie filling, and used the thick juicy part for syrup. I can’t decorate to save my life so I just shave some chocolate over the top and it’s good to go. But it turns out so delicious every time! Thank you for posting!” I hope this is helpful.

      Reply

  • Samantha
    March 23, 2021

    Hey Natasha!

    I am very excited to make this recipe and had a question about the kirsch cherry liqueur. Can I substitute it with something else? Possibly something without alcohol? Thank you!

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Hi Samantha, I honestly haven’t tried other substitutes to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Irene
      March 28, 2021

      Samantha, I substituted it with pomegranate- cherry juice PomPom. Worked fine for us.

      Reply

  • Vasanthi
    March 15, 2021

    Hi Natasha, there is no video on Black Forest cake?? I got the recipe though.. If there is pl send the link or pl make one.. thank u so much. My children love this cake .

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Vasanthi, there is no video for this. It’s a slightly older recipe but it has everything that you need to make this cake.

      Reply

  • SS
    February 20, 2021

    Thanks for the awesome recipes. My cake turned out to be a bit hard and less sweet. I followed the recipe to the tee except used cherry juice instead of Kirsch. What do you think was the mistake? I noticed that you don’t use any leavening agents. Could that be the problem?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi S, The dense and hard cake could both be solved (usually) by beating the eggs and sugar a little longer since the cake relies on the volume of the eggs and sugar for leavening/ to rise. Make sure you are using a high-powered mixer and beating for the recommended time at the highest speed. Also, I recommend using our post on measuring specifically paying attention to dry ingredients. I hope that helps! 🙂

      Reply

  • Jessy
    February 18, 2021

    Hi Ms. Natasha! Thanks for this wonderful recipe! I’m excited to bake this cake for my brother’s birthday. I’d like to ask if it’s possible for me to bake the batter in just one big round pan? The problem is I have a small oven that only fits one pan at a time. Which would be better? To bake them all in one pan or to bake them in two different pans separately? The latter worries me as you said in your recipe notes that it should be baked immediately after mixing the batter. However, the first one also worries me as it will involve a different time and temperature setting because of its thickness. Thank you! Hoping for your response 🙂

    Reply

    • Natasha
      February 19, 2021

      Hi Jessy, yes, you definitely should bake right away on this one. I haven’t tried making it in a single pan. It may work but would need a longer baking time.

      Reply

  • J
    February 18, 2021

    Hello!
    I think I was too timid brushing the liquid on. Do you have to really soak the layers? I just brushed a little on the top
    Of each cake. Will it be too dry now? I noticed after you said 1/4c per layer?. Ahhh first time making Black Forest cake.

    Reply

    • Natasha
      February 19, 2021

      Hi J, since this is a sponge cake, you don’t have to worry about it getting soggy as it absorbs really well. It should still be fine, but I do add 1/4 cup per layer.

      Reply

  • Joseph
    February 13, 2021

    Hi Natasha – when folding in the flour/cocoa, how much volume loss in the egg/sugar mixture is expected? I was sifting it in by thirds but found the last but was really not mixing in, but I was so worried about overmixing that I also maybe rushed through it (baking now so we’ll see results). Just curious how much deflation is okay before it just won’t rise enough in the oven.

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Joseph, if you’re gentle, it shouldn’t deflate by much. You can see our recipe photos for comparison in the original sponge cake recipe. We left this note for you: “If you’ve never made a European Sponge Cake, watch the video before you get started to see what the batter should look like.”

      Reply

  • Johana Zamora
    February 1, 2021

    Hi! I’m trying to cook this for Valentine’s day but I haven’t been able to find a 9 inch heart mold, would a 8 inch be better or a 10 inch?

    Thank you!

    Reply

    • Natasha
      February 2, 2021

      Hi Johana, you might be best off calculating the volume of the pan or do a google search to see the volume of those sizes of heart pan compared to a regular 9″ round cake pan.

      Reply

  • Jenna
    January 28, 2021

    Hello, I’m banking this cake, but how do you get 4 chocolatey layers only two cakes?

    Reply

    • Natashas Kitchen
      January 28, 2021

      Hi Jenna, please read through the recipe post. You’ll notice step 4 says, “When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.” We include a photo showing how we cut it.

      Reply

  • Mavra Faraz
    December 15, 2020

    Hi Natasha im planning to make this cake on weekend but i have couple of questions, first im using 8” square pans so should i use 9 eggs or 6 eggs sponge recipe? and secondly can i fondant this cake thanx

    Reply

    • Natasha
      December 16, 2020

      Hi Mavra, I haven’t tested this in an 8″ square pan but I would probably keep the recipe the same.

      Reply

  • Beate Russell
    November 24, 2020

    your Schwarzwald Kirsch is not bad, but it is certainly not an American Cuisine. As the name indicates it is from the black forrest and that is in Germany!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Thanks for your comments and feedback!

      Reply

  • Maria
    October 23, 2020

    Hi, I love this cake it is awesome but I have a problem when I bake the cake it seems to “shrink” a little if the pan is 23cm when I put it out of the oven it is 22 cm or 21,5 cm what you think is the problem? How can I fix it.

    Reply

    • Natasha
      October 23, 2020

      HI Maria, greasing the pan can cause the cake to shrink away from the pan.

      Reply

      • Maria
        October 24, 2020

        I greased the pan I was afraid the batter would stuck
        I use an aluminum pan

        Reply

  • Rita Chung
    September 26, 2020

    Hi Natasha, can it replace by frozen cherries as cherry is just seasonal. Thanks

    Reply

    • Natashas Kitchen
      September 27, 2020

      Hi Rita, The frozen cherries would work fine except probably not for decorating the top.

      Reply

  • Romi Acharya
    September 25, 2020

    Hi Natasha,

    The cake rose beautifully and is super spongy. But had a slight issue. It seems the butter settled down to the bottom layer of the cake and and the bottom layer of the cook is filled with butter and upper layer is dry.
    How to prevent this?

    Thank you.
    Romi

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Romi, It sounds like the butter wasn’t incorporated great! I recommend reading through the entire recipe and not making substitutions or skipping steps. Without being there it is hard to say what the culprit was.

      Reply

      • Romi Acharya
        October 2, 2020

        Hi Natasha,

        I will try to fold it well this time. But overall the cake turned out super yummy. Making another one today. I just love your sponge cake recipes, they are the bestest

        Thanks & Love
        Romi

        Reply

        • Natashas Kitchen
          October 2, 2020

          I hope you love it Romi!

          Reply

  • Val Deutsch
    August 30, 2020

    Hi Natasha. I made this cake for my son’s birthday and for the most part it turned out quite well.
    One big question: How do you cover the sides with chocolate shavings? Any special techniques would be greatly appreciated. My attempts were quite comical. Thankfully my family did not see the pic of your cake.
    Thanks,
    Val Deutsch

    Reply

    • Natashas Kitchen
      August 31, 2020

      Hi Val, nothing special techniques, I promise. I just grab a handful and press it on the sides. I hope that helps.

      Reply

      • Karin
        September 12, 2020

        You can also put the chocolate shavings on a plastic cake scraper and press against the sides starting from the bottom upwards.

        Reply

  • saja
    August 26, 2020

    hi!! me and my mom made this cake and it was so delicious thanks for the recipe

    Reply

    • Natashas Kitchen
      August 26, 2020

      You’re welcome Saja! I’m so glad you enjoyed this!

      Reply

  • saja
    August 25, 2020

    me and my mom made this cake and it tasted so delicious thanks for the recipe!!!

    Reply

    • Natasha's Kitchen
      August 26, 2020

      You’re welcome! I’m so glad you both enjoyed it.

      Reply

  • saja
    August 25, 2020

    hi can you make this cake with 4 layers

    Reply

    • saja
      August 25, 2020

      i am sorry i meant 3 layers

      Reply

      • Natashas Kitchen
        August 25, 2020

        Hi Saja, I haven’t tested this with 3 layers but it may work! If you experiment please let me know how you like that.

        Reply

    • Natasha's Kitchen
      August 25, 2020

      Yes, this cake has 4 chocholatey layers

      Reply

  • saja
    August 24, 2020

    hi am making this cake today and i hope it turns out good

    Reply

    • Natashas Kitchen
      August 24, 2020

      You’re going to love it! Isn’t it so good!

      Reply

      • saja
        August 25, 2020

        of course it is it looks so good

        Reply

  • Mercy Kabu
    August 21, 2020

    Hi Natasha.
    The cake is delicious but it was not moist and did not rise… If one has not baked before, then the proportions of the ingredients as per the recipe will yield a ‘not so moist’ cake. Otherwise, I was not sure how one can bake without using baking powder, but surprisingly, you pulled it off!

    Reply

  • Erik A Tokos
    August 18, 2020

    Just a question about the recipe. For the fresh cherries the 4 cups is equal to 1 pound of cherries, correct?

    Reply

  • Maria
    August 16, 2020

    First of all I love this recipe! Can you write the ingredients in grams not only cups?

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Thanks, Maria. Most of my new recipes can be converted to grams, if you’re at the recipe just click on Jump to recipe, then click Metric. Here’s also another guide that I use. I hope that helps!

      Reply

  • Annie
    August 8, 2020

    I just wanted to say thank you for taking the time to share this beautiful recipe with us. I can honestly say this is the best tasting Black Forest cake I’ve ever had. I’ve been making this recipe for years and look forward to it every time. Thanks again!

    Reply

    • Natashas Kitchen
      August 8, 2020

      Thank you for this lovely recipe, Annie! I’m so happy you found a favorite on our blog!

      Reply

  • Verena
    August 5, 2020

    Love love LOVE this cake! Have made it many times!
    One question what can I use to substitute alcohol? Sometimes I want to make it without.
    Thank you.

    Reply

    • Natashas Kitchen
      August 5, 2020

      Hi Verena, if you wanted a red wine substitute and make it alcohol free, you will still need to macerate your cherries to get the liquid out. Stir 1 Tbsp of sugar into the cherries and let them get juicy then add the cherry juice or even just water to get more volume of cherry juice/syrup for soaking the cake. I think it would work best to add the juice/water before straining the cherries to get more liquid out. I hope that helps!

      Reply

      • Verena
        August 5, 2020

        Thank you I’ll give this a try and report back! 😊

        Reply

      • Michelle
        August 24, 2020

        This cake turned out amazing. Super moist and just the right amount of sweetness. The only issue I had was that after 2 minutes of beating the 9 eggs with the sugar it increased in volume so much that it wouldn’t fit in the bowl of the stand mixer. Had to transfer it to a bigger bowl and awkwardly whip it that way – but even still I didn’t beat the eggs for more than 4 minutes. Cake still rose and was super light and spongy. Any one else experience this?

        Reply

        • Natashas Kitchen
          August 24, 2020

          Hi Michelle, I haven’t had that experience. Are you using a standard size stand mixer? Was anything altered in the recipe by chance?

          Reply

  • Saba
    July 30, 2020

    Hi Natasha. Thank you for this recipe. I want to try this tomorrow. The only problem Is my oven is small. I can’t put two 9 inch pan in it at the same time. So when I usually make cakes, I bake them one by one. This recipe suggests putting pans in the oven immediately. Do you have any tip for what should I do if I can only bake single cake pan?

    Reply

    • Natashas Kitchen
      July 30, 2020

      Hi Saba, it may work to divide the cake ingredients in half and beat them separately, but I would recommend baking the layers as they are done mixing and are ready to be poured into the cake pans. You will want to bake one layer at a time in your case and bake right away or it can deflate since the cake relies on the volume of the eggs and sugar to rise.

      Reply

  • Marion
    July 26, 2020

    A wonderful recipe! Can you give me some tips on how to place the chocolate shavings on the side of the cake? I ended up with more off the cake than on when I tried doing it.

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Marion, I just grab a handful and press it in the sides. I hope that helps.

      Reply

  • Payal
    July 22, 2020

    Hello! My kids (13 and 11 years old) made this cake substituting with the sugar. The taste and the look were fabulous however the actually cake was NOT very moist nor did it rise which was disappointing. We’re trouble shooting to see what happened. Any suggestions/recommendations for future attempts are appreciated.

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi Payal, it’s hard to say without being there. Sounds like there was a substitution, what was substituted for the sugar as that likely may be the culprit?

      Reply

  • Sara
    July 20, 2020

    Hi Natasha if I want to bake half the amount how many eggs should I use? And can you give metric measurements please

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Sara, I haven’t tested halving the recipe or playing with the portions but here is what one of our readers wrote “1. Hi Natasha! I have made this cake few days back and I just wanna tell you that the cake taste super awesome!!! So light and fluffy! I read all the comments before making and I don’t have any issues that the cake did not rise well! I halved the recipe to make it into 2 pans of 6inch and they rise so beautifully in the oven!” I would recommend halving all of the ingredients. I hope this helps

      Reply

  • Tammy
    July 20, 2020

    This rating is on just the chocolate sponge cake. It turned out perfectly!! It was light and airy, not too sweet, just divine. The rest is my cheater version lol

    I had to make the rest of it dairy free, so I used Cool Whip in place of the whipped cream. In place of the syrup, I used the syrup left over from a small jar of maraschino cherries, and I used cherry pie filling in place of the fresh cherries.

    Reply

    • Natashas Kitchen
      July 20, 2020

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Matthew
    July 10, 2020

    Hi Natasha, I’m confused by the filling. It says 3 Tbsp of Kirsch in the cherries that have been chopped. 30 min of mixing. Drain, add 1/4 cup of water, and there’s 3/4 cup. Where’s the other 1/2 cup of liquid?

    Reply

    • Natasha
      July 11, 2020

      Hi Mathew, it comes out of the cherries. If your cherries release less juice, then you can add a little more water to get the right quantity of syrup for your cake to be moist.

      Reply

  • Cindy Huang
    June 27, 2020

    Hi Natasha, thank you for such a great recipe, I’ll definitely try it! However, I did find an inconsistency in the recipe post. Near the top where it says “Ingredients for the Filling,” you wrote 1/2 cup cold water for the cherry syrup. But in the print-friendly version below that, you wrote 1/4 cup cold water. Is this a typo? If so, thank you so much for fixing it!

    Reply

    • Natasha
      June 27, 2020

      Thanks for pointing that out. I added 1/4 cup cold water to bring the total liquid amount to 3/4 cup.

      Reply

      • Cindy Huang
        June 28, 2020

        Thank you for clarifying and fixing it. Stay healthy! 🙂

        Reply

      • Casey
        October 11, 2020

        Looks wonderful, but I’m wondering why butter is used? Isn’t it supposed to be a sponge cake and not a butter cake?

        One trick I’d like to share on the whipped cream topping… I use Dr. Oekter Sahnesteif (Whip It in English) to stabilize the cream. It will keep the whipped cream stiffer and is easier than gelatin for stabilizing. You can get it at some markets or Amazon of course.

        Reply

        • Natasha
          October 13, 2020

          Hi Casey, the butter gives it a slightly different texture but it is still a sponge cake. The cake will still work without butter. Thanks for the tip about stabilizing cream.

          Reply

        • Jenny
          April 1, 2021

          Question – is Whip it the same as Hoosier Hill Farms Clear Gel Powder? Or are they different?

          Reply

  • Kerry
    June 23, 2020

    Thank you Natasha, cake is wonderful. I made gluten free using 1/2 cup of my G/F flour mix and 1/2 almond meal/flour.

    Reply

    • Natasha's Kitchen
      June 23, 2020

      So nice to hear that, Kerry. Thanks for sharing that with us!

      Reply

  • Sandra Mellul
    June 19, 2020

    Hi Natasha,

    Do you mix the flour/coco powder mixture with mixer or by hand?

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Sandra, usually a wisk will incorporate the dry ingredients with themselves best. I’m sure you could use your hands also.

      Reply

  • Susan
    June 9, 2020

    Excellent recipe and directions, Natasha. Please add to your directions to use the professional 2” deep cake pans. I am not a baker and used old 1 1/2” pans. They are not deep enough for all this cake batter. Thanks!

    Reply

    • Natashas Kitchen
      June 9, 2020

      Great tip! Thank you so much for sharing that with me Susan!

      Reply

    • Husna
      June 21, 2020

      Hi, I really want to bake this cake but can’t seem to find the conversion into grams on this recipe?! I have on previous recipes. I live in UK and we don’t measure in cups. Thank you in advance 👍🏽

      Reply

      • Natasha's Kitchen
        June 21, 2020

        Hi Husna, this recipe does not have the Metric conversion yet but we already have it in our newer recipes. You may use this Weight Chart as a reference.

        Reply

      • saja
        August 24, 2020

        hi! i think i remember you my name is saja

        Reply

  • Blair Williams
    June 9, 2020

    I was surprised this cake calls for no baking powder or soda… unless I did it wrong, the cakes didn’t rise enough to cut into layers. Did I miss something?

    Reply

    • Natashas Kitchen
      June 9, 2020

      Hi Blair, that’s right, this recipe does not call for baking powder or soda. The cake relies on the volume of the eggs and sugar to rise and make it fluffy so it is super important to beat those adequately with the right tools (per the recipe).

      Reply

      • UnDiplomaticWife
        August 7, 2020

        Oh no! I halved the recipe and added half the amount of baking powder from the basic sponge cake video. I hope it turns out okay. Crossing my fingers!!!

        Reply

  • Nasreen
    May 26, 2020

    Hi, I made your basic Genoise for a trifle I was making and it worked beautifully. I also tried out the Strawberry Jello Cake and it was yum! Soft and light. Now I would like to make this Black Forest Cake but there seems to be a slight difference to this sponge, that is the addition of butter. I am afraid of changing a recipe that has worked well for me in the past. Will it be okay if I skip it? The cake is for my son’s birthday, and I don’t want to mess it up.

    Reply

    • Natasha
      May 27, 2020

      Hi Nasreen, I usually make this one with the butter but I think it would still work without it. Let me know if you experiment without the butter.

      Reply

      • saja
        August 24, 2020

        hey love your recipes am making this cake tomorrow

        Reply

        • Natasha's Kitchen
          August 24, 2020

          Thank you, Saja. Enjoy and I hope you like it!

          Reply

  • Maya R.
    May 26, 2020

    Hi Natasha! I was wondering if I could substitute the cherry kirsch with cherry brandy instead? I’m not sure if this would make much of a difference but I wanted to clarify before I attempted to make the cake. Thank you for your recipe and time!

    Reply

    • Natasha
      May 26, 2020

      Hi Maya, I haven’t tested that but I think it would work fine. I hope you love the cake!

      Reply

  • Caitlin
    May 21, 2020

    Hi Natasha, thank you for the recipe! I’m wondering if the cake part can be premade and placed in freezer say 1-2 days prior and then continue with the recipe?

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Caitlin, you can store this in the fridge or 1-2 days with great results. I haven’t tried freezing this particular cake but I’m not sure the frosting would hold up well in the freezer since it is just a whipped cream frosting. I think the cake layers would be freezer-friendly but probably not the assembled cake with the whipped cream.

      Reply

  • Suhela Esmail
    May 11, 2020

    Heyy natasha..first of all you are just amazing as a cook n a person in whole…thanks for making it look so easy all through…my question is can this recipe be used to bake cupcakes please let me know thanks much love xxx

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Suhela, sponge cakes are not ideal for cupcakes because they will stick to the pan or liners and you lose a lot of the cupcake when you try to pry off the wrapper.

      Reply

  • Angelina
    May 5, 2020

    Hello! I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I only have that much on hand and I want to make this for Mother’s Day! Is there any way to add more liquid (like milk) to the heavy cream to make more of it? Thanks in advance!

    Reply

    • Natashas Kitchen
      May 5, 2020

      Hi Angelina, I can’t say for sure. It may have to be a super thin layer.

      Reply

  • jo
    May 5, 2020

    Hi Natasha

    Our mixer recommends a max running time of 4 minutes and rest of 10-15 minutes. How can I achieve the desired effect of the 8 minutes mixing that you suggested?

    Regards
    jo

    Reply

    • Natasha
      May 6, 2020

      Hi Jo, Unless you have another high powered mixer, I’m not sure what to recommend. You run the risk of deflating if you wait 10-15 minutes and then continue beating.

      Reply

  • Nimmy
    May 1, 2020

    I’d love to make this for my toddler’s birthday. How can I convert the chocolate sponge cake into 6inch?

    Reply

    • Natasha
      May 1, 2020

      Hi Nimmy, I haven’t tested it as a 6″ cake so you would have to estimate. If you click the “servings” part of the recipe card, it can help you scale the recipe up or down and give you a general idea.

      Reply

  • Christiana
    April 28, 2020

    Hi, is it okay if I use a substitute for egg like 1/4 cup of yoghurt for each egg called for in this recipe? Would that be okay? Because i’m trying to make an eggless Black Forest Cake for my parents. Thanks for this recipe, by the way!

    Reply

    • Natashas Kitchen
      April 28, 2020

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Karen
    April 23, 2020

    Hi, haven’t made a layer cake in years (I had to borrow pans).Great directions in your recipe. Unfortunately I struggled with frosting the cake with the whipped cream frosting. Any tips for putting the chocolate shavings on the sides without smearing the frosting everywhere? Thanks.

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Karen, I just grab a handful and press it in the sides, try not to move your hand back and forth and keep it steady. I hope that helps!

      Reply

  • Stephanie
    March 9, 2020

    hi natasha, i was doing research of black forest cake recipes and i chose to try your version. one question though, if i don’t have a big enough bowl to mix all the ingredients together and decide to do it in 2 batch how would i handle the eggs? if i do 4 eggs each batch will it change the consistency of the cake too much? thank you in advance and i will let you know how it turns out when i make it for my husband’s birthday.

    Reply

    • Natasha
      March 9, 2020

      Hi Stephanie, that would work to divide the cake ingredients in half and beat them separately, but I would recommend baking the layers as they are done mixing and are ready to be poured into the cake pans. You will want to bake one layer at a time in your case and bake right away or it can deflate since the cake relies on the volume of the eggs and sugar to rise.

      Reply

      • Stephanie
        March 9, 2020

        Yes i will mix and bake it separately but how do i divide the eggs?

        And another thing about the butter, does it need to be fully at room temperature because the weather right now makes the butter cool and harden too quickly on the counter.

        Reply

        • Natasha
          March 10, 2020

          Hi Stephanie, I would lightly whisk one of the eggs and just divide it in half. It doesn’t have to be strictly precise but about half of an egg into each batch. Just make sure the butter is not warm (which can deflate the cake).

          Reply

          • Stephanie
            March 10, 2020

            Thank you so much, I’ll let you know if i am successful and share a photo of it with as well.

  • Kim C
    March 4, 2020

    I’m super bummed. I am making this for my husbands birthday and it is not turning out for me at all. My cakes usually turn out super moist and fluffy but not this one. The cake did not raise at all when baking. And when making the “cream” it isn’t thickening or becoming creamy. I have it in the fridge in hopes that I can save it but i doubt I can. I followed the instructions to the T and the results are so different, it’s unbelievable!

    Reply

    • Natashas Kitchen
      March 5, 2020

      I’m so sorry to hear that Kim. This cake is highly favored by our readers. I am always happy to help troubleshoot. When making whipped cream, it is important not to over-whip or it will turn lumpy and buttery. If that happens, whip in some more cream and beat until stiff peaks form then stop beating. Regarding the cake, it is likely due to either under-beating the eggs and sugar or over-mixing after adding the butter (possibly adding the butter when it is too warm), or not baking right away after adding butter. Any of those things could cause the cake not to rise properly. I hope that helps!

      Reply

      • Kim C
        March 6, 2020

        Thank you for helping. It was most likely over-mixing when adding the flour mixture to the egg. I talked with a couple other friends and we noticed that this recipe doesn’t call for any baking soda or baking powder. Was that accidentally left off the recipe?

        Reply

        • Natashas Kitchen
          March 6, 2020

          That is correct Kim, this cake does not require baking soda or baking powder. The eggs act as the leavening so it is critically important to make sure you beat the eggs long enough on high speed in a stand mixer and if using a good electric hand mixer, you should add 2-3 minutes of beating time since a stand mixer’s whip is more efficient. One of our readers explains this perfectly in the comments. “The entire point of a Genoise is that it gets its leavening from beaten eggs. That’s why there are no other leaveners in the recipe, i.e. baking powder” I hope this helps.

          Reply

  • Shirley
    February 20, 2020

    so if I don’t want to use kirsch i the cake what could
    i replace it with?

    Reply

    • Natashas Kitchen
      February 20, 2020

      Hi Shirley, If you want to omit the kirsch, just add a total of 1 Tbsp of sugar to the full amount of cherry syrup and stir to dissolve for a little more flavor.

      Reply

      • Jillian
        May 6, 2020

        By “full amount of cherry syrup”, do you mean 1/4 cup of water? The recipe states to add water to the syrup (referring to the drained kirsch). So, by omitting kirsch, technically you are left with just the 1/4 cup water, am I correct?

        Reply

        • Natasha
          May 7, 2020

          Hi Jillian yes that is correct but you would probably need a little more water or lemon juice to add more liquid or you might be short on liquid when soaking the cake.

          Reply

  • Jennifer Sykes
    February 11, 2020

    Hi Natasha, thanks for the amazing recipe! My family and friends absolutely enjoyed the cake !
    But I wander why you put syrup on bottom 3 layers and not the top layers? Is it because the cream won’t hold well?? Although everyone enjoyed it but I noticed the top layer was a little dry as it is the only layer without the syrup.

    Reply

    • Natasha
      February 11, 2020

      HI Jennifer, I add 1/4 of the syrup to each layer x 4 layers. I’m searching for where you found that I didn’t add syrup to the top layer and I’m not seeing it. Please let me know where you saw that so I can correct it if needed.

      Reply

  • Lorene Gibson
    January 22, 2020

    Just made this for the third year it’s my sons favorite put 22 cherries for 22 years

    Reply

    • Natashas Kitchen
      January 23, 2020

      That’s so great, Lorene!

      Reply

  • maria
    January 20, 2020

    hello I love this recipe, but I wonder can I half the recipe to make a smaller cake? will it work? I thougth about dividing the mixture to two baking pans but you say we must bake immediately . My oven cannot fit two baking pans and I am afraid the second one will deflate. any suggestions?

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Maria, I think it could work fine to cut the recipe in half, just be sure to beat the eggs and sugar sufficiently until the mixture is thick and fluffy and then do not over-mix once the butter is in and bake right away. I hope you love the recipe!

      Reply

  • Francis Maynard Maleon
    December 29, 2019

    Hi Natasha, can i use any other cherry liquer? can I use strawberries to add to the cherries?

    What do I do with the syrup (kirsch where the cherries were soaked) after the cherries have been separated from them? Is that what I use for the cream frosting? This is a request by my wife for her birthday so I want it perfect!

    Reply

    • Natasha
      December 30, 2019

      Hi Francis, the cherry liqueur is what we always use, but you could experiment with a different liqueur. You could even use a golden rum. We use the syrup to soak the cake layers to add moisture and flavor. I suppose you could add strawberries but we prefer cherries only for this one.

      Reply

      • Francis Maynard Maleon
        December 30, 2019

        thanks so much! one more question though, can I use 3 6-inch pans instead of 2 9-inch ones?

        thanks and Happy New Year!

        Reply

        • Natasha
          December 30, 2019

          Hi Francis, I haven’t tested it that way to be able to give you precise baking instructions but I think that would work – I don’t see why not.

          Reply

  • Fida AL-Omari
    December 26, 2019

    Hello,

    I would like to thank you for all your amazing sweets, Can I reduce the number of eggs in the black forest cake or I have to use 9 as you have mentioned? I would like to try it at this new year eve.

    Can I have a chocolate Swiss roll recipe?

    Many thanks and Happy New year

    Reply

    • Natasha
      December 27, 2019

      Hi Fida, this cake relies on the volume of the eggs to rise so I would recommend using the full amount listed in the recipe.

      Reply

  • Nina Zygarewicz
    December 12, 2019

    Looks amazing! I’m sure it will taste divine!! I’m planning to make this cake for our Christmas dinner dessert. Can I use cake four instead of all purpose flour?

    Thanks,
    Nina Zygarewicz

    Reply

    • Natasha
      December 12, 2019

      Hi Nina, I haven’t experimented with cake flour so I can’t say for sure, but I think it would work. If you experiment, please let me know how it goes.

      Reply

      • Nina Zygarewicz
        December 21, 2019

        Natasha!!
        Your Black Forest cake recipe is amazing! My guests loved it!!
        The cake tastes wonderful & works great with cake flour! 1 cup all purpose = 1 cup plus 2 Tbsp cake flour

        Nina Zygarewicz

        Reply

        • Natashas Kitchen
          December 21, 2019

          Thank you for that wonderful review, Nina! I’m so glad you enjoyed that!

          Reply

  • Aleem
    December 10, 2019

    hi natasha,we get only this cocoa powder at my place.

    can i use this cocoa powder?do we need to reduce the sugar measurement?

    Reply

    • Natasha
      December 10, 2019

      Hi Aleem, I was able to look at the photo you linked and if it is sweetened hot cocoa meant for drinking, it won’t work properly in this cake. If it is a plain cocoa (unsweetened and just cocoa in the ingredients), it will work.

      Reply

  • Randy
    November 29, 2019

    ok, tried this recipe and I used jumbo eggs, but kept everything else the same. Whipping the eggs for 8 minutes almost completely filled my mixing bowl. My cake came out so fine and moist that cutting it in half was not easy. Also frosting with whipped cream is incredibly challenging. I’m very happy with how everything else came out though! Good recipe!

    Reply

    • Natasha
      November 29, 2019

      Hi Randy, I’m so happy you enjoyed it. Jumbo eggs could overwhelm most mixing bowls but I’m glad it worked out.

      Reply

  • Sonya
    November 6, 2019

    Just baked the cake and it did not raise at all. Baking powder was not listed so I did not add it but the video calls for it. Yes or no? If yes please update the recipe.

    Reply

    • Natashas Kitchen
      November 6, 2019

      Great question, Sonya! The rising issue is usually do that the eggs and sugar. Usually beating the eggs and sugar a little longer since the cake relies on the volume of the eggs and sugar for leavening/ to rise will help. Make sure you are using a high powered mixer and beating for the recommended time on the highest speed. I hope that helps!

      Reply

    • Sarah
      December 31, 2019

      I had the same issue and I’m so frustrated. In your sponge cake tutorial video you put in baking soda but then that was omitted from the recipe and cocoa powder was added instead. My batter was folded gently and it did not deflate but the absence of leavening made my cakes FLAT as pancakes and dense – not airy. I agree that this recipe needs to be updated and there needs to be a leavening agent – if we’re relying solely on the eggs to help the cake rise then should there be an omission of some yolks so that the egg whites can help the cake rise? I feel like I’ve wasted 9 eggs, not to mention more ingredients, because I’ll need to make the whole cake over again. I’m hoping to have better luck this next time over.

      Reply

      • Disappointed.
        December 24, 2020

        I had the same problem. Dense flat cakes.

        Reply

  • Ritika
    September 18, 2019

    AMAZING! Simple, easy and quick recipe. I had made this cake on my husband’s birthday and the results are unbelievable for me. Thanks for sharing this article.

    Reply

    • Natashas Kitchen
      September 18, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Brooke
    September 2, 2019

    Hey Natasa,

    What brand of dark chocolate do you use/% cacao?

    I’ve been meaning to make a black forest cake for 4 years now and I am finally doing it for my husbands birthday (poor guy had to wait this long)

    Thanks!

    Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Brooke, we have a photo of the cocoa powder we used in the recipe link. The brand is Guittard Cocoa Rouge Cocoa powder. I hope that helps.

      Reply

      • Brooke
        September 4, 2019

        Sorry Natasha, should have been more specific! I meant the brand of shaved chocolate.

        Thanks!

        Reply

  • Inna
    September 1, 2019

    Hi Natasha! I just tried baking the cake layers and they didn’t rise. I made sure to follow all the steps and tips in your recipe, the eggs were very fluffy (it tripled in size) and I did not overmix the batter, it was still fluffy when I put it in the oven and I baked it right away. However, when they were done baking I noticed they didn’t rise at all. The top of the layers was of a spongy consistency, but the bottom was very rubbery and eggy. It’s not my first time baking a sponge cake using your recipe. It turned out perfect before, so I have no idea what went wrong this time. Do you have any ideas of what it could be? Thanks

    Reply

    • Natasha
      September 1, 2019

      Hi Inna, the batter can deflate if butter is added too warm or if it is overmixed after adding the butter. I hope that helps!

      Reply

      • Inna
        September 2, 2019

        Ok so I tried again and they came out perfect. Thanks for this great recipe! My family loved it.

        Reply

        • Natashas Kitchen
          September 3, 2019

          You’re welcome! I’m so happy you enjoyed it, Inna!

          Reply

  • Elwin Ruban
    August 23, 2019

    I made my very First Black Forest Cake it came out well thank you for the simple recipe

    Reply

    • Natashas Kitchen
      August 24, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Elwin.

      Reply

  • Kevin Ho
    August 13, 2019

    Hi Natasha, I am going to bake the cake into 6-inch size (instead of 9). How would you advise I change the portion of the ingredients in the chocolate cake layers?

    Reply

    • Natashas Kitchen
      August 13, 2019

      Hi Kevin, I haven’t tested halving the recipe or playing with the portions but here is what one of our readers wrote “1. Hi Natasha! I have made this cake few days back and I just wanna tell you that the cake taste super awesome!!! So light and fluffy! I read all the comments before making and I don’t have any issues that the cake did not rise well! I halved the recipe to make it into 2 pans of 6inch and they rise so beautifully in the oven!” I would recommend halving all of the ingredients. I hope this helps

      Reply

  • Chrissy
    August 6, 2019

    Hi Natasha,
    I have a quick question. Could I use the syrup from Luxardo Maraschino cherries instead of the Kirsch or woull that be way too sweet for this classic recipe?

    Reply

    • Natasha
      August 6, 2019

      Hi Chrissy, It will be sweeter but will probably work well. The cake itself is not overly sweet.

      Reply

  • Marina
    July 25, 2019

    Hi, im wondering where i can buy the cherry liqueuer? or kirsch?

    Reply

    • Natashas Kitchen
      July 25, 2019

      Hi Marina, in most states, liquors like kirsch are sold only in the liquor and wine stores.

      Reply

  • De Rose
    July 2, 2019

    Made this black forest cake yesterday for my (adult) daughters birthday. I turned out perfectly. The chocolate sponge is fantastic. Very chocolately but still moist. Thanks Natasha

    Reply

    • Natashas Kitchen
      July 2, 2019

      I’m so glad you enjoyed it! Happy Birthday to your Daughter!

      Reply

  • Katrina
    June 25, 2019

    Natasha, I have just started to bake this cake. Why don’t the black forest cake need backing powder like your sponge cake?

    Reply

    • Natashas Kitchen
      June 25, 2019

      Hi Katrina, This cake does not require baking soda or baking powder. The eggs act as the leavening so it is critically important to make sure you beat the eggs long enough on high speed in a stand mixer and if using a good electric hand mixer, you should add 2-3 minutes of beating time since a stand mixer’s whip is more efficient. One of our readers explains this perfectly in the comments. “The entire point of a Genoise is that it gets its leavening from beaten eggs. That’s why there are no other leaveners in the recipe, i.e. baking powder” I hope this helps.

      Reply

  • Gillian
    June 18, 2019

    Hi Natasha! Greeting from Uganda, East Africa! I love the simplicity of your recipes and I’m planning to try the cakes out soon! Kindly consider upgrading your recipes to including measurements in the metric system. It would be more accurate if you measured the ingredients yourself as conversion charts differ greatly. This way you would appeal to a more global audience. Keep up the good work! Gillian

    Reply

    • Natashas Kitchen
      June 18, 2019

      I hope you love this recipe, Gillian! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

    • Melissa
      December 14, 2019

      Hello Natasha!

      My grandmother was German and so I have high hopes for this recipe. She always scoffed at the ‘Black Forest Cake’ found in most bakeries and restaurants.
      “Does it contain Kirsch?” was her standard first question.

      How well do the cake layers chill? Having a high egg content has me questioning how to store them prior to assembly. I’d like to refrigerate them for two days….but I’m not that familiar with sponge cake. Any advice??

      Reply

      • Natasha
        December 14, 2019

        Hi Melissa the sponge cake can be covered with plastic wrap once it is at room temperature and it would be safe to refrigerate for a couple of days.

        Reply

  • Sarah Richardson
    June 18, 2019

    Hi Natasha,
    I have not yet baked this wonderful cake, but I have left over self raising flour. I don’t really want to waste it to just buy a complete new batch of flour. Also, what happens if you vanilla extract to the whipping cream? Please give your opinion! Thanks!

    Reply

    • Natasha
      June 18, 2019

      Hi Sarah, the whipped cream has kirsch in it which basically replaces the vanilla and flavors the cream very well without needing vanilla. Also, I haven’t tested this with self rising flour and without experimenting, it is difficult to make that recommendation. I think it’s worth experimenting. If you test that out, please let me know how it goes.

      Reply

      • Sarah Richardson
        June 23, 2019

        Thank you for this comment Natasha! I hope to make this decadent cake with the self raising flour soon! I do have a question for you, what does the butter do to the cake? Thanks again.

        Reply

  • Maria
    June 11, 2019

    Hi , everyone loved it. I want to make it in a rectagular pan. What size should I use? Thanks

    Reply

    • Natashas Kitchen
      June 11, 2019

      Hi Maria, it sounds like a good idea but I haven’t baked this particular recipe that way so I can’t say for sure. I baked my rectangular 9×13 strawberry cake that way and it took about 20 minutes at 350˚F.

      Reply

  • Lina
    May 24, 2019

    Sure! For 2 cups of heavy cream my mum adds 1/2 cup of powdered sugar along with 1 1/2 Tbsp of powdered milk and 1 1/2 tsp of sugared vanilla. 😊

    Reply

  • Lina
    May 24, 2019

    Concerning the question about how to let the whipping cream hold, my mother’s method always worked for me: she use the food processor for the heavy cream and add powdered sugar and powdered milk and sugared vanilla. Powdered milk has always made her cream hold and gives a nice milky taste😊

    Reply

    • Natasha
      May 24, 2019

      I haven’t tried adding powdered milk – sounds interesting! Could you share your proportions or recipe that you use?

      Reply

  • Smita
    May 24, 2019

    Hi Natasha,
    I just finished backing the cakes exactly per the recipe and they came out really well! I’m so excited!!
    I’m going to frost them tomorrow for the party which is the day after.
    It’s summer, so was wondering if I could use cream cheese/ mascarpone to hold up the whipped cream frosting better. Let me know! Thanks!

    Reply

    • Natashas Kitchen
      May 24, 2019

      Hi Smita! I’m so happy you enjoyed this recipe! Thank you for that awesome feedback! I haven’t tested that with this frosting but that should work! If you experiment please let me know how you like that recipe

      Reply

  • Laverne Williams
    May 21, 2019

    the recipe calls for 4 tbsp 1/4 cup unsalted butter, so is that 4 tbsp plus 1/4 cup, or should it say 4 tbsp or 1/4 cup?

    Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Laverne, that will be 4 tbsp or 1/4 cups. I hope that helps!

      Reply

  • JC
    April 29, 2019

    Any ideas for someone who isn’t a huge fan of fruit chunks in their cake? Blend up the cherries and put them on top of the cake layer / on top of the whipped cream layer? Leave them out entirely? Blend them along with the syrup to get a thicker filling? Other??

    Reply

    • Natashas Kitchen
      April 29, 2019

      Hi JC, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • AGS
      May 28, 2019

      Hi JC,

      I don’t like fruit chunks so I pureed the cherry with rest of the ingredients for the filling and it turned out delicious! Give it a go.

      Reply

      • Natashas Kitchen
        May 28, 2019

        Thank you for sharing that with me!

        Reply

  • Regina Olsh
    April 28, 2019

    Hi,
    Can I use ready to use whipped cream with mascarpone for a cream?

    Thanks

    Reply

    • Natasha
      April 29, 2019

      Hi Regina, I haven’t tried that combination so I’m not sure how it would blend or hold up. If it is a frosting you are comfortable making, I think there is room to experiment with this cake. The flavor profile should be good.

      Reply

  • Kelly
    April 23, 2019

    My son made this for his German class as an assignment. I honestly had a hard time with the recipe because we didn’t use any liquor (it’ll be served to a high school class) and we only had frozen cherries available. I think it would be a million times better with fresh cherries. Couldn’t figure out what to do for the syrup since all we had was very watery cherry juice (a tbsp of sugar as the recipe states to use if you cannot use the liquor doesn’t make anything like a syrup) so we just didn’t do a cherry syrup layer. I didn’t have time to try and turn the cherry water into syrup. He did most of it and it was his first cake. I haven’t tried it because it’s for his class but I know the cake part turned out moist and delicious. I think if the gross frozen cherries don’t ruin it then it will be good. Hoping the whipped cream layer keeps the cherries from sogging up the cake and hoping it holds up well in the fridge overnight. Looked pretty (even if a little lopsided).

    Reply

    • Natasha
      April 24, 2019

      Hi Kelly, the “syrup” isn’t supposed to be thick but without the liquor it would be pretty bland. I would add a little more sugar for flavor and still use the cherry juice to give moisture to the cake.

      Reply

  • Gerard
    April 20, 2019

    Just made this cake, and it was actually the first time I ever made a cake in my life. I followed the recipe precisely (except I served it to kids with kirsch included, hooray for naptime!). It turned out perfectly, and helped make for a great birthday celebration.

    When I was a kid, my mother used to make black forest cake, except she mixed brandy in the whipped cream instead of kirsch. I think that’s the only modification I’d make.

    Thanks for providing such great instructions!

    Reply

    • Natashas Kitchen
      April 20, 2019

      Thank you so much for sharing that with me, Gerard! I’m so happy you enjoyed this recipe!

      Reply

  • Jackie galayda
    April 16, 2019

    Made this weekend. Followed recipe to a tee. Cake was dry and dense almost inedible even with brushing the cherry syrup on each layer. Whipped cream was delish.
    Alot of work but extrememely dry. will not make again.

    Reply

    • Natasha
      April 16, 2019

      Hi Jackie, I’m sorry to hear that it didn’t go as expected. I wonder if maybe the cake was over-baked? If it rose properly as in the photos and seemed dry, the most likely culprit is over-baking.

      Reply

  • Lina
    March 27, 2019

    Hi Natasha😊
    Im from Lebanon, and now living in the US, we had lots of European desserts which are my favourite😊
    Im so glad i found your blog, truly God-sent. Ive been searching for days for a vanilla cake to make white forest cake, ive had black forest and white forest growing up, and they are basted in fruit juices and filled with canned cocktail fruit chunks. I have a recipe that for me for the black forest, and it requires only 4 eggs, i followed then the exact recipe hoping to make a vanilla cake for the white forest, simply by omitting the cacao, it was eggy, and even the texture is different. Do you have a vanilla cake recipe that will work for my forêt blanche?
    Thank you in advance,
    Lina

    Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Lina! I’m so happy you have discovered our blog! I would recommend using this recipe here for the sponge. When you omitting the cocoa did you substitute anything for the dry ingredient? that could be why the texture was different.

      Reply

      • Lina
        March 27, 2019

        Actually i used 2 Tbsp of powdered milk to replace the cacao along of course with the liquid milk as suggested. Ill definitely make the sponge cake you suggested, thank you very much again😊

        Reply

  • Sandrah
    March 26, 2019

    Hi Natasha, how did you put the chocolate shavings at the side of the cake? It looks perfect!
    Sandrah

    Reply

    • Natashas Kitchen
      March 26, 2019

      You’re so nice, Sandra! Thank you! I just grab a handful and press it in the sides. I hope that helps!

      Reply

  • Robin
    January 28, 2019

    So very relishes. Great recipe and the bonus video and pictures helped.

    Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy you enjoyed that, Robin! Thank you for that wonderful review!

      Reply

  • Su
    January 21, 2019

    Hi Nat, could I half the cream frosting recipe? I just need a bit for touch ups

    Reply

    • Natasha
      January 21, 2019

      Hi Su, yes absolutely! You can cut the frosting portion in half and make just 1/2 a batch. I hope you love this black forest cake!

      Reply

  • Helen Smith
    January 18, 2019

    This cake worked a treat. The instructions were clear. I had to convert US measurements to Australian Weights. I think I used more butter than was needed, but it’s was lovely and moist. It was indulgence plus, but oh so worthwhile. A heart attack in every slice! It looked gorgeous as well. Truly yummy, it went down well with a cup of coffee. Thank you

    Reply

    • Natashas Kitchen
      January 18, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • florelyn manigbas
    January 13, 2019

    thanks for your lovely and easy to follow recipe!!! it will be my always recipe for this black forest cake…God bless you!

    Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy to hear that! Thank you!

      Reply

  • Renee
    January 3, 2019

    I ve done this recipe and it was just like the black forest cake i ate in Lahr, Germany. Easy recipe to follow. Delicious, light and refreshing. The amount of Schnaps in it was perfect. We will surely do it again!

    Reply

    • Natashas Kitchen
      January 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Trisa
    January 3, 2019

    Hi, Natasha. I am really excited to try this recipe! Unfortunately, I have no electric mixer/stand up mixer. Would it be okay to whisk by hand, and if so, for how long will I have to whisk the eggs to get an ideal bake? Thank you for any suggestions.

    Reply

    • Natashas Kitchen
      January 3, 2019

      Hi there Trisa, That will take quite a bit of effort to accomplish by hand. Also, an electric hand mixer (even the best ones), are not as efficient at whipping eggs and sugar as a stand mixer with the wisk attachment so it does take longer to beat and you have to beat until you reach the right consistency. A stand mixer definitely saves time with this classic sponge cake.

      Reply

  • Lynn Ross
    December 26, 2018

    I’m about to make your Black Forest Cake. Friends brought back Kirschwasser from the Black Forest for me. I’m a professional baker, and at culinary school years back we did make one, but I can’t use that recipe. I like yours. My question is , when I make the sponge/ Genoise, the day before, can I wrap in cling film and put in refrigerator or leave out?

    A tip for your followers for folding, is to turn the bowl as they are folding. Sifting as you suggested is spot on, but turning the bowl as well helps too. Just a suggestion. I’m going to use frozen cherries unfortunately as it’s Christmas. I’m hoping it still will taste good.

    I’m a bit confused on your cherry syrup. Usually a simply syrup is water, sugar and a liquor. You have macerated cherries with kirschwasser. Or are you saying to use a cherry liquor? That has syrup already in it?? I’ll be using frozen cherries. And kirschwasser has no sugar in it. Should I perhaps thaw the cherries, then soak them in the kirschwasser. Use that liquid and add enough water to get 3/4 of a cup. Then I can add sugar and make a simple syrup. Or I can take the thawed cherry juice, add enough water, add the sugar, make the simple syrup and then add the kirschwasser. I still would like to use some of the kirschwasser on the thawed cherries. More liquor the better.

    Also, your followers can find cherry liquor on line. I’m surprised they were writing you the can’t find it! William Sonoma has it for $16.95. You can find Morello jarred cherries at Trader Joe’s. And you can also find Kirschwasser on line too. My parents were German, so I’m very familiar with Kirschwasser and hv been to the Black Forest. So maybe you can guide your followers when they are having trouble finding ingredients:)

    Reply

    • Natasha
      December 26, 2018

      Hi Lynn, you can thaw the cherries, then soak them (and any juice released from cherries while thawing) in the kirsch. Use that liquid and add enough water to get 3/4 of a cup. Then I can add sugar and make a simple syrup.

      Reply

      • Lynn
        December 30, 2018

        I made the cake and the genoise came out perfect! Rose beautifully! Excellent instructions. Your recipe is the most authentic. My friends brought me back a small bottle of Kirschwasser from the Black Forest with a postcard that had recipe for the cake but too general. Basically like yours. I did thaw the cherries and I got more than enough juice from it. So I just added some sugar to make a syrup and then added the kirschwasser.

        Not sure if you know this, but I had wanted to know how to stabilize whip cream. You can do with gelatin, instant pudding or marshmallow fluff. I use marshmellow fluff. You microwave a tablespoon, or whatever amount of cream you are using and add while whipping the cream. It really works.

        I brought to the party last night. I had no idea how it should hv tasted. It’s not a sweet cake. My friends who were in the Black Forest this summer said it tasted just like what they had. Very authentic. Personally, I think it should be made 24 hours ahead so the flavors can meld. But I’m my own worst critic. Everyone at the party said it was amazing.

        Reply

        • Natashas Kitchen
          December 31, 2018

          Thank you for sharing that with us Lynn! Thank you for sharing your wonderful review and tips with us!

          Reply

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