Black Forest Cake Recipe
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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 :).
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 (not hot)
1/2 tsp vanilla extract
What you’ll need:
Two 9″ cake pans and flour sifter or fine sieve
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
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.”
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.
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.
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.
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).
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.
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 Recipe
Ingredients
Ingredients for Chocolate Cake Layers:
- 9 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp unsalted butter, melted and cooled, not hot
- 1/2 tsp vanilla extract
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).
- 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
- 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.
- 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.
- 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:
- 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.
- 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:
- 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.
- 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.
- 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.
Notes
♥ FAVORITE THINGS ♥
Shown in this post: (no one paid us to write this; just affiliate links for stuff we love):
*The lovely turquoise Fiesta Cake Plate with Server.
*The OXO strainer/sifter is totally multi-purpose!
* This OXO Cherry Pitter (works for olives too!)
*Ofcourse the “workhorse” of the kitchen: KitchenAid Pro 6Qt
*We sure enjoy our Wusthof knife block set. Great knives are essential.
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Admit it, you want a slice! 🙂 What’s your favorite cherry dessert (besides this one of course)?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha!
I forgot to add the butter to the sponges… will the cake hold up anyway?
Thank you!
Kathy
Hi Kathy! I have not made it without any butter. I think it will hold up, but it will affect the taste and texture slightly.
Thank you for answering…one more question…going to make it tomorrow for a Tuesday night book club….do you think I need to stabilize the cream with some unflavored gelatin? I want it to stay looking pretty!
Hi Pat, if you prefer to stabilize the cream, you can definitely do that.
You mentioned baking powder in your video, but it’s not listed as an ingredient for the Black Forest Cake.
Do I use it or not?
Thank you!
Hi Pat, the recipe is correct as written without baking powder. Many people who haven’t attempted a European sponge cake are hesitant to bake without it so if that is the case, you can whisk 1/2 tsp baking powder into the flour and it will also work well.
Hello! So excited to try this cake! I will be using frozen cherries. Should I strain off the liquid once thawed or retain in?
Hi Jamie, 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.
Need to adjust the recipe so it feeds 25 ppl, maybe in a sheet pan ?
Hi Lina! Possibly, but you’ll have to experiment with the size of the pan. I have not made this in a sheet cake. You may find this resource cake pan sizes helpful.
I only have 8 inch round pans, what adjustments if any should I make?
Hi Linda! I have not tested this recipe in different pan sizes to provide the exact instructions. The batter would be too much for just two 8” pans so you may need to adjust the recipe or make some extra cake with the remainder of the batter. It will bake faster as well so you’ll need to watch it in the oven. You may find this cake pan conversion chart helpful.
You make it look so easy in the video, I managed to deflate the batter twice in a row. The first time I mixed 8 min but it was not fluffy (With my hand mixer). I thought maybe my eggs were to cold. The second time I used my Kitchen Aid and made sure my eggs were the right temp. It worked perfectly but deflated almost as soon as I added the butter. The flour mix never incorporated into the batter well. Idk what I did wrong. I followed everything exact and read a re-read instructions. Definitely not a beginner or even intermediate cake maybe. Thinking of trying again today since it was for my husbands bday and I totally ruined it yesterday. He really wanted this cake.
HI Martha, I’m sorry to hear that, especially when it was for your husbands birthday! Make sure the butter is room temperature when adding it. If the butter is hot, it can deflate. Also make sure to bake the cake layers right away in a preheated oven. Letting them sit for too long will make the cake deflate.
Hi Natasha, I love love your recipes! THANK YOU for sharing them. when i was making this recipe, as soon as i added the cooled melted butter, my batter completely collapsed and how can i avoid that in the future? thank u
Hi Ruchi, it’s hard to say without being there. It sounds like the butter may not have been incorporated well, or the dough was not whipped enough for a strong base! 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.
Have made this before and it was great! Just wondering if I could do this in 6 inch pans instead to have a taller cake? If so any adjustments to cooking time? Thank you!
Hi Casey! I’m glad you loved this recipe. I have not made this in a 6” pan to advise on baking time. It may be too much batter for 6” pans. You’ll need to experiment with it. The thicker the batter, the longer it could take to bake but you also do not want to overfill your pans or your cake can be raw in the middle. You may find this cake pan size conversion chart helpful! 🙂
Kirsch cherry liquor is not available in Florida. What do you recommend as a replacement?
Hi Oksana, 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.
Go to a large liquor store. They will have the kirsch. If you are near West Palm go to Inlet liquors on Blue Heron Blvd. Right before you go over the bridge to Singer Island. Actually Riviera Beach address.
Fabulous, awesome recipe. I am so happy I found it. I made this cake for my mom’s birthday. She is notorious for not liking baking soda or baking powder in any cake recipe. Mom loved it. The volume I received from the eggs and not to sweet made this cake my favorite go to birthday cake spectacular.
So glad to hear that, Simone. Thank you for the wonderful review.
When i folded the dry ingredients into the fluffy egg mixture, i had a hard time mixing them together without deflating it. The cake baked very dense as a result and tasted a little dry. The whipped frosting and the cherries were excellent. So glad i bought the Kirsch instead of using a substitute. The flavors were very enhanced and delicious. I will make this again but will probably use a different chocolate cake recipe. The presentation was perfection!
Hi Anita! I understand the frustration. It takes some practice to master folding in the dry ingredients and getting the right batter consistency. Sometimes using a whisk instead of a spatula while folding the ingredients helps me so you could try that, but still follow the folding method even with the whisk. It sounds like you could have possibly also used too much flour. Check out my tips on how to measure ingredients, HERE. I hope this helps and hope you’ll give it another try sometime and have better results. 🙂
This cake recipe is awesome!!! So fluffy omg. Do you have a similar recipe for a vanilla sponge cake?
Thank you for the perfect review, Maria! Here are more of my cake recipes that you can try.
Hi Natasha,
How much does 1cup of flour weigh in your recipe?
Hi Priyanka, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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.
I tried your cake for my son’s birthday and it turned out awesome. Everyone loved it. Your recipe made it so easy. Thank you xx
That’s wonderful! So glad you enjoyed this recipe, Anita. Thank you for sharing.
Got to be the worst cake I have ever made.followed the instructions to the letter as was for a special day by mother’s last birthday endid up like rubber don’t know why as usually I love your food
Hi Ian, I’m sorry you had that experience. Overmixing of flour activates the gluten and can cause the cake to be rubbery. Also, be sure to measure your ingredients correctly, view this tutorial on how to measure ingredients . I hope this helps.
Natasha, your sponge cake needs 6 eggs only. I’m wondering why does this one need 9 eggs instead. Thanks.
Hi Donna, that is a different recipe so it requires different ingredients.
Hi Natasha, doesn’t look like there’s room to write Happy Birthday on the cake. Any suggestions?
Hi Donna, that might be difficult but you can use a Happy Birthday topper for cakes like this.
Thanks Natasha. I was thinking to top with less shaved chocolate.
I tried this recipe. Very disappointed. Would not recommend it. It did not rise.
Was making it for company… but had to remake another one.
Karen
Hi Karen, I’m really sorry to hear that. Did you make any substitutions or do anything out of order? Eggs should at room temperature and mixed for about 8mins until thick and fluffy. Then the dry ingredients need to be folded in gently just until they are incorporated completely. If you over-mix you will deflate the batter. And lastly, the cake should be baked right away. I hope this helps and I hope you try again.
Hi Natasha, I was not able to find any of your recipes using vegetable oil. I’ve tried some of the recipes and had to substitute with veggie oil because I don’t eat butter. I’m about to make a Black Forest Cake using 8″ pan. Can you provide me with the adjusted recipe? Thanks
I have not tested an alternative for this recipe, typically for cakes, you can substitute butter with equal amounts of neutral oil like safflower, canola, or vegetable and it should be fine. Applesauce is another popular substitute. Regarding the pan size, this recipe yields two 9″x2″ pans. I have not tested an 8″ pan, I’d probably keep the recipe the same, you may have some leftover batter or thicker cake layers. Just don’t overfill your pans because the cake will rise while baking. You may have to adjust the baking time by a few minutes longer if the cake is thicker, or a few mins less if you end up not using the full amount of batter. I hope this helps. Let us know your results.
Hi Natasha, I made the cake with 8″ cake pan, had little extra ingredients for mini chocolate cake. Had lots of compliments on the black forest cake which was very moist and tasty. I was going to show you photos but not sure how to attach.
Hi Donna! So happy this recipe worked out well! You can post on Instagram or Facebook and tag me @NatashasKitchen.com
I hope you can tell me why my egg/sugar mixture will not thicken. It has been 20 minutes now on highest speed with whisk attachment. Eggs were room temp, sugar added slowly with mixer still on high.???? Should I keep mixing. It doesn’t seem to be thickening at all. It is my husband’s birthday and he requested black forest cake. This is quickly becoming a disaster and I don’t know why. (And a waste of 9 eggs)
Hi Karen, do you have a high-powered stand mixer? Also, was your mixer bowl and whisk attachment clean and dry without any grease on it? Also, did you use granulated sugar and not course sugar? Check out the video in the post above on how we make sponge cake to visualize what the process should look like. I hope that helps!
I am leaving 1 star because of bad recipe instructions. Where is the butter you have highlighted the room temperature which in the hurry led me thinking the butter should be at room temperature and not melted. Ruined my cake and my day for nothing
Hi LJ, I’m sorry to hear that. The instructions state above and in the recipe card “melted and cooled to room temperature” so you don’t add the butter while it is hot.
I also read the butter was to be at room temperature, only when i scrolled down and saw yellow liquid being poured in did i realise it was the butter which was actually completely melted, this was not explained in the recipe.
Hi Jane, I changed it to read “melted and cooled, not hot” hopefully that clarifies better to avoid that in the future. Thank you for letting me know.
Hello Natasha,
Appreciate to know how much thick each cake should come out from oven.
Thanks,
Hi Lize, I actually didn’t measure it that way but I wish I did!
This recipe is absolutely amazing. Just one thing – I still don’t know how you decorate the side of the cake with the bark. Is there a tip for this?
The flavours of this cake are incredible. Thank you so much for the recipe
Hi AV, I typically just grab a handful and pat it gently onto the sides of the cake. You can also flick it onto the sides.
Having trouble finding frozen or canned cherries right now and definitely no fresh cherries. Can we use maraschino cherries for the entire recipe?
Hi Karen, I haven’t tested that substitution to advise. If you experiment, let me know how you liked the recipe.
Hello Natasha 👋 can I use frozen cherries? Or canned? Thank you
Hello there, 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.
Is it 4 cups or 1 lb of cherries? It says 4 cups 1 lb. My measuring cup says 1 lb is 2 cups. And, do we measure before or after pitting? Thanks!
Hi Jessica, yes its 4 cups (4 cups will equal about 1 lb) of bing cherries, pitted, plus 12 whole cherries for decor (see *Recipe Tips). Please be sure they are pitted.
Your description says 4 layers, but the directions say 2 cake pans. So, is this a 4 or 2 layer cake?
Hi Jessica, this is a 4-layer cake. Please see step #4 in the recipe. We bake it in 2 cake pans, and then those two cakes get sliced to make the additional layers. We also have that illustrated in the images. I hope that helps.
Hi Jessica. You should cut each cake into two halves. so you will get 4 layers.
what I meant. Cut each cake into halves to get 4 layers 🙂
Do you like to use fresh cherries or from a jar for the filling? Thank you so much!
Hi Jessica, we used fresh cherries.
I see in the picture you have Guittard unsweetened cocoa. But, if you click the link on the ingredients, it takes you to hershey. Which one do you recommend? I love Godiva chocolate, but they don’t sell unsweetened cocoa. I like good quality chocolate. I think I remember Guittard being bitter. I could be wrong. Which brand, not necessarily just between those 2 is best? Thanks!
Hi Jessica, I typically use unsweetened Hershey’s but I had the Guittard at the time. Godiva would work as well.
Guittard is amazing. Buy a bag of their chocolate chips for comparison (especially the milk chocolate ones), and you’ll see what I mean!
Hi Natasha, can I make the sponge cake 1 day ahead and assemble it the following day? Thanks.
Hi Tanti! Yes, that will work!
Hi Natasha
Can I bake this in 1 pan instead of 2?how would baking temp & be time need to be adjusted? Thank you!
Hi Jeannette, I haven’t tried it in one pan, so I can’t give you an exact baking time, but it will take longer to bake, and you will need a tall pan (at least 3-inches). To be on the safe side, you could split the recipe and bake the two cakes separately, but you would have to make batches since this batter should not sit on the counter very long before baking.
Hi Natasha
Could you tell me if any cherry liqueur can be substituted for Kirsch. I have Cherry Kijafa in the house and wondered if this can be used. It is NOT clear if that makes a difference. I’d like to make this – looks delicious!
Hi Elaine, cherry liqueur is what we always use, but you could experiment with a different liqueur. That may work; if you experiment, I’d love to know if it works for you!
Hi natasha if there’s no cherry liquer can I substitute an orange liquer?thanks
Hi Lorna, I haven’t tested it with orange liquer to advise on the outcome.
Can I use 2 8″ pan how long to cook
Hi Pamela, I haven’t tested it as an 8″ cake so you would have to estimate adjustments. 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. I worry it will overwhelm 8″ pans if they are not tall enough.
Tried this today at my son’s request for his birthday and it turned out awesome. This was such an easy to follow recipe and the result was a happy boy! I did not cut the cakes into halves as I wasnt sure I would be able to do it neatly, but it still tasted yum nevertheless.
Thanks Natasha! 🙂
You’re welcome, Anita. Thank you too for sharing that with us and for giving this recipe a great review!
Natasha, I loved this cake! Thank you for posting it. The only thing I did differently was I used canned vanilla icing that I further whipped to make it fluffy. Did this for 2 reasons:(1) my son prefers the “fake icing” to real buttercream,(Yes a strange kid… I am aware).
(2) using this icing made it counter stable and I didn’t have to store it in the fridge.
I feed 6 adults everyday so fridge space is at a premium,lol.
Now the only issue I have is that I have quite a bit of kirsch left over. Other than this cake and cheese fondue can you think of other recipes where it can be used? While I love this cake it’s not something I will make often. Once fresh cherry season is done I won’t make this again til next season.
Hi Julie, I’m so glad you loved it. I usually use the full syrup amount to make the cake moister, but you can use it to soak other cakes or cupcakes.
can you use strawberries instead of cherries? thanks
Hi Fatima, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
How do you get the chocolate shavings on to the sides of the cake? I have read about different techniques, but am wondering what you do??
Hi Vivian, we press them in light with our hands. We found that works best.
Why does recipe say 4TBSP 1/4 cup butter? Is that 4TBSP plus a 1/4 cup or 4TBSP OR a 1/4 cup? Thanks
Hi Madeleine, sorry the recipe card did not display that correctly, it should read 4 Tbsp (1/4 cup). It’s only 4 Tbsp which is equal to 1/4 cup.
Hello Natasha,
Question -do you have recipe of German chocolate cake? Would love to make it! Thanks
Hi Tatiana, I don’t have a recipe for that but thanks for your suggestion. Hope I can try that soon.
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?
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.
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!
Hi Samantha, I honestly haven’t tried other substitutes to advise. If you do an experiment, please share with us how it goes.
Samantha, I substituted it with pomegranate- cherry juice PomPom. Worked fine for us.
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 .
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.
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?
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! 🙂
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 🙂
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.
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.
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.
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.
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.”
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!
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.
Hello, I’m banking this cake, but how do you get 4 chocolatey layers only two cakes?
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.
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
Hi Mavra, I haven’t tested this in an 8″ square pan but I would probably keep the recipe the same.
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!
Thanks for your comments and feedback!
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.
HI Maria, greasing the pan can cause the cake to shrink away from the pan.
I greased the pan I was afraid the batter would stuck
I use an aluminum pan
Hi Natasha, can it replace by frozen cherries as cherry is just seasonal. Thanks
Hi Rita, The frozen cherries would work fine except probably not for decorating the top.
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
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.
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
I hope you love it Romi!
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
Hi Val, nothing special techniques, I promise. I just grab a handful and press it on the sides. I hope that helps.
You can also put the chocolate shavings on a plastic cake scraper and press against the sides starting from the bottom upwards.
hi!! me and my mom made this cake and it was so delicious thanks for the recipe
You’re welcome Saja! I’m so glad you enjoyed this!
me and my mom made this cake and it tasted so delicious thanks for the recipe!!!
You’re welcome! I’m so glad you both enjoyed it.
hi can you make this cake with 4 layers
i am sorry i meant 3 layers
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.
Yes, this cake has 4 chocholatey layers
hi am making this cake today and i hope it turns out good
You’re going to love it! Isn’t it so good!
of course it is it looks so good
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!
Just a question about the recipe. For the fresh cherries the 4 cups is equal to 1 pound of cherries, correct?
Hi Erik, this Ingredient Weight Chart should be useful.
First of all I love this recipe! Can you write the ingredients in grams not only cups?
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!
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!
Thank you for this lovely recipe, Annie! I’m so happy you found a favorite on our blog!
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.
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!
Thank you I’ll give this a try and report back! 😊
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?
Hi Michelle, I haven’t had that experience. Are you using a standard size stand mixer? Was anything altered in the recipe by chance?
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?
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.
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.
Hi Marion, I just grab a handful and press it in the sides. I hope that helps.
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.
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?
Hi Natasha if I want to bake half the amount how many eggs should I use? And can you give metric measurements please
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
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.
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
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?
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.
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!
Thanks for pointing that out. I added 1/4 cup cold water to bring the total liquid amount to 3/4 cup.
Thank you for clarifying and fixing it. Stay healthy! 🙂
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.
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.
Question – is Whip it the same as Hoosier Hill Farms Clear Gel Powder? Or are they different?
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.
So nice to hear that, Kerry. Thanks for sharing that with us!
Hi Natasha,
Do you mix the flour/coco powder mixture with mixer or by hand?
Hi Sandra, usually a wisk will incorporate the dry ingredients with themselves best. I’m sure you could use your hands also.
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!
Great tip! Thank you so much for sharing that with me Susan!
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 👍🏽
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.
hi! i think i remember you my name is saja
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?
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).
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!!!
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.
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.
hey love your recipes am making this cake tomorrow
Thank you, Saja. Enjoy and I hope you like it!
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!
Hi Maya, I haven’t tested that but I think it would work fine. I hope you love the cake!
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?
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.
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
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.
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!
Hi Angelina, I can’t say for sure. It may have to be a super thin layer.
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
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.
I’d love to make this for my toddler’s birthday. How can I convert the chocolate sponge cake into 6inch?
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.
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!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
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!
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.
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.
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.
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).
Thank you so much, I’ll let you know if i am successful and share a photo of it with as well.
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!
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!
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?
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.
so if I don’t want to use kirsch i the cake what could
i replace it with?
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.
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?
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.
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.
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.
Just made this for the third year it’s my sons favorite put 22 cherries for 22 years
That’s so great, Lorene!
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?
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!
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!
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.
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!
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.
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
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.
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
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.
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
Thank you for that wonderful review, Nina! I’m so glad you enjoyed that!
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?
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.
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!
Hi Randy, I’m so happy you enjoyed it. Jumbo eggs could overwhelm most mixing bowls but I’m glad it worked out.
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.
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!
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.
I had the same problem. Dense flat cakes.
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.
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
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.
Sorry Natasha, should have been more specific! I meant the brand of shaved chocolate.
Thanks!
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
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!
Ok so I tried again and they came out perfect. Thanks for this great recipe! My family loved it.
You’re welcome! I’m so happy you enjoyed it, Inna!
I made my very First Black Forest Cake it came out well thank you for the simple recipe
That’s just awesome!! Thank you for sharing your wonderful review, Elwin.
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?
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
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?
Hi Chrissy, It will be sweeter but will probably work well. The cake itself is not overly sweet.
Hi, im wondering where i can buy the cherry liqueuer? or kirsch?
Hi Marina, in most states, liquors like kirsch are sold only in the liquor and wine stores.
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
I’m so glad you enjoyed it! Happy Birthday to your Daughter!
Natasha, I have just started to bake this cake. Why don’t the black forest cake need backing powder like your sponge cake?
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.
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
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.
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??
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.
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!
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.
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.
Hi , everyone loved it. I want to make it in a rectagular pan. What size should I use? Thanks
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.
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. 😊
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😊
I haven’t tried adding powdered milk – sounds interesting! Could you share your proportions or recipe that you use?
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!
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
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?
Hi Laverne, that will be 4 tbsp or 1/4 cups. I hope that helps!
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??
Hi JC, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
Thank you for sharing that with me!
Hi,
Can I use ready to use whipped cream with mascarpone for a cream?
Thanks
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.
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).
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.
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!
Thank you so much for sharing that with me, Gerard! I’m so happy you enjoyed this recipe!
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.
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.
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
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.
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😊
Hi Natasha, how did you put the chocolate shavings at the side of the cake? It looks perfect!
Sandrah
You’re so nice, Sandra! Thank you! I just grab a handful and press it in the sides. I hope that helps!
So very relishes. Great recipe and the bonus video and pictures helped.
I’m so happy you enjoyed that, Robin! Thank you for that wonderful review!
Hi Nat, could I half the cream frosting recipe? I just need a bit for touch ups
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!
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
I’m so happy to hear that! Thank you for sharing your great review!
thanks for your lovely and easy to follow recipe!!! it will be my always recipe for this black forest cake…God bless you!
I’m so happy to hear that! Thank you!
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!
I’m so happy to hear that! Thank you for sharing your great review!
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.
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.
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:)
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.
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.
Thank you for sharing that with us Lynn! Thank you for sharing your wonderful review and tips with us!