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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)
1/2 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

4.62 from 121 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
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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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.
Visit our Shop to see all the tools we use and love.
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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • germaine gross
    December 24, 2018

    i forgot the butter….yikes, stay tuned to see how it turned out Reply

    • Natashas Kitchen
      December 24, 2018

      Crossing my fingers for you! Reply

      • Germaine Gross
        December 27, 2018

        The cake turned out fabulous as always. I did forget to add the butter but it worked out anyway. i find this cake is so much better on day 2, as the ingredients fuse together (especially the alcohol). thank you Natasha!!! Reply

        • Natashas Kitchen
          December 27, 2018

          You’re so welcome! Reply

  • Samridhi
    December 24, 2018

    I followed your recipe end to end and the cake turned out great. Wish I could add a picture here. Thanks for sharing. Reply

    • Natashas Kitchen
      December 24, 2018

      Thank you for that great review!! We would love to see your photo! simply post it to any social media site and #natashaskitchen Reply

  • Matilde Beltran
    December 17, 2018

    What will be a good quality dark chocolate? Can you recommend any? Reply

    • Natashas Kitchen
      December 17, 2018

      Hi Matilde, a good solid chocolate bar would work. Godiva, Lindt, etc. should work. Reply

      • Matilde Beltran
        December 17, 2018

        Thank you! Does it make a difference if it is bittersweet, semisweet? Reply

        • Natasha
          December 17, 2018

          Hi Matilde, I usually go for semisweet. Reply

          • Matilde Beltran
            December 18, 2018

            Thank you! Can it be done the day before? I may not have time to do it the day of the event

          • Natashas Kitchen
            December 18, 2018

            Hi Matilde, making the cake the night before should be fine.

  • Alisheva
    December 16, 2018

    I have made this a couple of times and followed the recipe exactly. Honestly one of my favourite cakes of all time. Turned out delicious and I have had multiple compliments from it. As cherries are hard to find fresh throughout the year I used frozen cherries and thawed them. Added a tsp of kirsch to the liquid and used that as the syrup, this worked well.

    Thanks so much, never using a different black forest recipe. Reply

    • Natashas Kitchen
      December 17, 2018

      Sounds like you found a favorite! Thank you for sharing this with us! Reply

  • Ivy
    December 11, 2018

    Hi Natasha,

    Thanks so much for this recipe. It yields a delightful sponge and the cherry compliments it really well. I may have gone overboard with the cherry syrup as some of it is leaking out the side of the cake and staining the whipped cream. Any quick fixes or would I have to redo it all? Reply

    • Natashas Kitchen
      December 11, 2018

      Sounds like that would make for a pretty color on the frosting! Too much syrup may be problomatic if the cake is too wet. I would reommend using your best judgement if you believe it ruins the cakes flavor. I hope it goes well! 🙂 Reply

      • Ivy
        December 28, 2018

        Hi Natasha, the cake turned out well, a little soggy in the places that were ‘over-soaked’ but still it was great. Thanks again for this recipe! Definitely bookmarking this. Reply

        • Natashas Kitchen
          December 28, 2018

          My pleasure! Reply

  • Liya Francis
    December 11, 2018

    Hi Natasha,
    I really wanted to try your recipe as I never made a cake with out baking powder. you have suggested to use the convectional oven , but I own a convection microwave. Can u please suggest the cooking time for your recipe in a convection model. It will be very helpful. Reply

    • Natasha
      December 11, 2018

      Hi Liya, this cake would not work properly in a microwave. It really needs an oven to bake up properly. Also, if you are referring to a convection oven, I haven’t tested this in a convection oven so I’m not sure if it would rise the same way. I wish I could be more helpful with your question. Reply

  • Matilde Beltran
    December 7, 2018

    Hi!
    I am having a hard time finding Kirsch cherry liqueur. Is there anything else we can use instead or can we make it? Reply

    • Natashas Kitchen
      December 7, 2018

      Hi Matilde, If you want to substitute 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

  • Fatema
    December 7, 2018

    Hi. I have two questions.

    Can I use whole wheat flour instead of all purpose? Not a big fan of white flour.

    Isn’t the sponge cake more fluffy if the egg whites are whipped up separately and then fold in the beaten yolk along with flour? Have you done that way? Reply

    • Natashas Kitchen
      December 7, 2018

      Hi Fatema, I have not tried this with whole wheat so I can’t advise on that but would love to know how you like it if you experiment. That isn’t necessary for this recipe. For other, more delicate ones, yes you would do that. Thank you for that great review! Reply

  • Matilde Beltran
    November 27, 2018

    Hi!
    Is this the same as your basic sponge cake? Your sponge cake has 6 eggs for the same amount of sugar and flour instead of the 9 eggs on this one. Also, it has baking powder.
    I’m just wondering if we can use your basic sponge cake since it has baking powder and add the vanilla and cocoa
    Thank you! Reply

    • Natashas Kitchen
      November 27, 2018

      Hi Matilde. They have some similarities however the sponge cake does not have the Butter, Vanilla and Cocoa that the Black Forest cake has. Are you looking to use the sponge cake and make it chocolate? To use the sponge cake and make it chocolate I would recommend to just replace some of the flour with an equal amount of cocoa. I hope this helps Reply

  • Mariechristine
    September 5, 2018

    hello, why 9 eggs and not 6 like the white genoise? and why no baking powder in this chocolate version? Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Mariechrisine! 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

  • Kayla
    August 13, 2018

    Tried this today. When mixing the eggs and sugar i used an electric hand mixer. I saw the comment about needing 14-15 mins of mixing for this type. Checked after 8 and definitely wasn’t thick like your video. Went to 15 and still runny. Almost 20 minutes later it was just starting to thicken but I was worried about mixing too long so i stopped there and continued with the recipe. Baked for 22 mins. The cakes did not rise as expected and are very dense. When i cut them in half I noticed pockets of flour and cocoa so I dont think I mixed it well. Now im using boxed cake for this recipe to use up the cherries and frosting I already prepared and I’m trying to salvage the pieces of this for something else. Not sure if it was my electric mixer but I feel like my problem started with my egg and sugar mixture not thickening. Reply

    • Natasha
      August 13, 2018

      Hi Kayla, that does sound like the culprit – under mixing the eggs and sugar. Make sure your eggs are at room temperature or it will take longer to beat. 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. Pockets of flour can occur from under folding when adding the flour. Be sure to scrape the dough from the bottom of the bowl to catch any pockets of trapped flour. Reply

  • Nina
    August 5, 2018

    Hi Natasha, my sponge turned out very dry, is this normal? I’m just hoping it with moisten up overnight as it sits with the filling/syrup etc.

    Is there anything I can do to make the sponge more moist?

    I was also wondering if it would ruin the batter if I added some small choc buttons? I’d like to try it with choc buttons melted through next time!!! Reply

    • Natasha
      August 6, 2018

      Hi Nina, European sponge cake is typically a little dry until you add syrup to it which is why we brush the layers with syrup. I honestly haven’t tried with chocolate chips so I’m not sure how that would affect the batter. Reply

  • Lee
    August 2, 2018

    Unfortunately I can’t find any kirsch locally, but I was able to find a wild cherry flavored brandy. Do you think that would work in place of the kirsch? Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Lee, If you want to substitute 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. I haven’t tried it with a brandy however. Reply

  • Olga P.
    July 19, 2018

    Hello Natasha,
    Do you have any tips/advice as to how NOT to over mix the batter? I really struggle with that part because it seems like I continue to have the dry parts of the patter, if I stick to minimal mixing/folding.

    Thanks! Reply

    • Natasha
      July 19, 2018

      Hi Olga, my best tip is to mix in the flour in thirds and it helps to sift it in to break up lumps ahead of time. Reply

  • Spj
    July 17, 2018

    Hi.
    This is my favorite recipe of chococlate cake.jjst melting in mouth.
    I usually don’t like unless it’s completely perfect.and I really happy that I found one of the best recipe.
    I like do same recipe for vanilla.
    Like can I add cornflour instead of cocoa powder.will it work?
    I loved this.
    Happy Happy and very happy. Reply

    • Natasha
      July 17, 2018

      Hi, I honestly have not tested that with corn flour so I’m not sure how it would affect the recipe. Without experimenting, I won’t be able to make that recommendation. Reply

      • Shupraja
        July 21, 2018

        Got it.
        Kindly suggest me recipe for vanilla flavor. I like adding melted butter in the end as like this receipe says to add. Reply

        • Natashas Kitchen
          July 21, 2018

          We make our own vanilla flavoring. Here is a vanilla extract recipe you make like. Reply

  • mahjabeen
    July 15, 2018

    I am a huge fan of the Black Forest Cake and this one looks amazing and yummy. and I’ll definitely try to make this cake.Thank you so much. Reply

    • Natashas Kitchen
      July 16, 2018

      I’m so happy you discovered our blog Mahjabeen! Enjoy! Reply

  • AGS
    July 14, 2018

    Hi Natasha,

    Thanks for sharing this lovely recipe.I had made this for my mother’s 70th birthday – it was very special for us.

    Thanks a lot Reply

    • Natasha
      July 14, 2018

      I am so happy to hear that and how sweet of you to make it for your Mother’s birthday! Happy birthday to her! 🙂 Reply

  • Joy
    June 30, 2018

    I only have one 9 inch cake pan about 3 inches high. Can I bake the entire batter in that pan? Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Joy, 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. Reply

  • Inna
    June 28, 2018

    Natasha, where can I buy Kirsch Cherry Liquer? Or what can I substitute it with? I went to few stores but none of them carry it. Reply

    • Natashas Kitchen
      June 28, 2018

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

  • Veronica
    June 25, 2018

    Thank you so much. You certainly make your instructions very easy to follow for sponge cake.👍🌟😎 Reply

    • Natashas Kitchen
      June 25, 2018

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

  • Nandita
    June 24, 2018

    Hi, I absolutely love this recipe and plan to make this for my dad’s birthday coming up! I just wanted to double check though: If I am omitting the kirsch from the recipe, do I just let the cherries sit in water and sugar to create the filling/syrup? Are there any other non-alchoholic alternatives I could add or is the water enough? Thanks so much! Reply

    • Natashas Kitchen
      June 25, 2018

      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

  • Amanda W.
    June 19, 2018

    hi, do you reckon this can be baked as cupcake instead? thanks? Reply

    • Natashas Kitchen
      June 19, 2018

      In general, 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

  • Amy
    June 14, 2018

    I am just wondering , on the video you used 6 eggs but on the recipe it said 9 . How many eggs should I use ? Amy Reply

    • Natasha
      June 14, 2018

      Hi Amy, the video is just an example of what the cake consistency should be. This is a larger cake and is chocolate. Reply

  • V
    May 22, 2018

    Hello!
    I have tried to find the “authentic German black forest cake”; however, it is so hard to find the traditional one without too much sugar added. I know you don’t sell cakes, but I do not have a proper stove for baking. Could I buy the cake from you instead? Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      I wish to give you better news but we don’t offer any kind of service like that. But I’m drooling over my keyboard, just looking at the pictures of that cake. Cherry season is around the corner so maybe I’ll make one for my husband’s birthday. Reply

  • Sonia
    May 12, 2018

    Just waisted 9 eggs on a very bland and very cake bottom😞 Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      Hi Sonia, It is difficult to say what could have gone wrong without being there and without more info, but I am always happy to help troubleshoot as this is not normally supposed to be bland. Reply

  • Jyothi
    May 9, 2018

    Hi Natasha,

    Sorry for more questions. If I am using an electric hand mixer do I need to increase the time instead of 8 minutes in Step 1?.

    Thank you again for all the wonderful recipes.

    Jyothi Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Jyothi, when using an electric hand mixer, it is best to be on the side of caution and beat an extra 2-3 minutes since a stand mixer whips more effectively. Reply

      • Jyothi
        May 16, 2018

        Hi Natasha,

        It was a task to make this cake and I succeeded. I am an amateur so needed an extra helping hand (my husband). But cake was a hit. I have an electric hand mixer and to get the 8 not to sink took about 14-15min high speed. The cake was soft. I followed all your instructions to a T. I could not find fresh cherries, so I substituted with raspberry in the layering and on the top. Everyone loved the cake and you are famous in my family circle as everyone wanted the recipe! Thank you!! Reply

        • Natasha's Kitchen
          May 16, 2018

          You’re welcome! I’m happy to hear how much you and your family enjoy the recipe. Thanks for sharing your excellent review and tell everyone I said hello! Reply

  • Quill
    April 30, 2018

    Hi Natasha I followed you cake batter correctly. And it baked fine but I find it to taste too much like egg. Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi Quill, one of the things I have found to prevent the “eggy” smell with any egg-based sponge cake, is to keep it away from outdoor draft. If you are new to sponge cakes, check out our sponge cake recipe which goes over all of the common troubleshooting questions. I hope that helps! Reply

  • preethy
    April 24, 2018

    Hi Natasha

    Today, I baked this cake and it was hard and rubbery. I followed every step carefully; I didn’t know where I went wrong. I used glazed cherries ( as I couldn’t find fresh cherries )

    Also, frost didn’t come out fluffy. it wasn’t in white colour and turned curdled.

    any suggestions please. Reply

    • Natasha
      natashaskitchen
      April 24, 2018

      Hi, 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

  • Cassandra
    April 21, 2018

    Awesome recipe and much easier to follow then expected from the initial read. No cherries in season this time but will definitely make it this summer with fresh cherries. Thanks Natasha for another awesome recipe! Reply

    • Natasha's Kitchen
      April 22, 2018

      You’re welcome Cassandra! I’m glad you find the instructions helpful! Please let me know what you think of the recipe come cherry pickin season! 🙂 Reply

  • Shanna
    April 12, 2018

    Does this cake travel well? I have never made it, but I am planning on making it for my father-in-law’s birthday since it’s his favorite. If I refrigerate the assembled cake overnight, will the whipped cream frosting hold up well? Thanks for the help! Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Shanna, if you are traveling with the cake and could keep it in a cooler, it might be ok. Whipped cream isn’t the most stable frosting so it probably shouldn’t be out of the refrigerator for too long. It will hold up in the refrigerator though if that is what you are asking 🙂  Reply

  • mina
    April 7, 2018

    Hi,
    What’s the best alternative to liquor, please? Reply

    • Natasha
      natashaskitchen
      April 7, 2018

      HI Mina, 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. Reply

  • sabha
    April 4, 2018

    Loved it ! For the first time my cake was soft and stayed soft for good two days .

    Thank you for the recipe!! Reply

    • Natasha's Kitchen
      April 4, 2018

      My pleasure Sabha! I’m glad you enjoy the recipe, even on the send day. Thanks for sharing your great review! Reply

  • Smitha
    April 3, 2018

    Most Amazing recipe!! Tried this out for a dinner party and it was a hit! Never thought I could bake a Black Forest cake. Thank you!!😊 Reply

    • Natasha's Kitchen
      April 3, 2018

      You’re welcome! I’m glad to hear the recipe was such a great success. Thanks for sharing your great review! Reply

  • Charlie
    April 1, 2018

    The filling and frosting was lovely but the cake itself was too dense (not the good kind of dense). I’m not sure what I did wrong though. I whipped the eggs until they were almost peaked and tried not to overmix it. I didn’t put the batter in the oven immediately however so maybe the waiting time of 15 minutes let all the air release from the batter?(Ok I just looked back up and saw the note about putting it in the oven right away. That was my fault.) It just ended up gummy and hard. Reply

    • Natasha
      natashaskitchen
      April 2, 2018

      Hi Charlie, It sounds like the waiting time is the issue. Once the butter is added to the batter, it should be placed into a preheated oven and baked right away. I will bold face that section so folks don’t miss it in the future. Reply

  • Hannah
    March 9, 2018

    This looks amazing, and I can’t wait to make it for my boyfriends bday. I live a 6500 feet. What adjustments would you recommend for higher altitude? If any at all. I don’t want to have disaster. Reply

    • Natasha
      natashaskitchen
      March 9, 2018

      Hi Hannah :), Unfortunately, I have zero experience with baking at high altitude.

      If anyone else has tried, please let us know and thank you in advance!  Reply

      • Shortia
        November 1, 2018

        Hi, have baked sponges at high altitude 6000 ft, without any adjustments successfully, try it Reply

        • Natashas Kitchen
          November 1, 2018

          Thank you for sharing that with us! Reply

  • John
    February 19, 2018

    Hi Natasha,

    Do you have any suggestions for using something in place of the kirsch. Would cherry juice work as well? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi John, If you want to make the syrup without any alcohol, 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. Reply

      • John
        February 20, 2018

        Thanks for the tip! Reply

        • Natasha's Kitchen
          February 20, 2018

          You’re welcome John! Reply

  • Shweta
    February 8, 2018

    Hi Natasha, would I have to use natural cocoa powder or Dutch processed for this recipe? Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Shweta, I used dutch processed when I took these photos but either will work 🙂 Reply

  • Ifra
    February 7, 2018

    For just 100 gms or 1 cup of flour, 9 eggs are too much..( i think)
    Is there any particular reason to why are we adding so many eggs? ( as i believe eggs will make the cake more harder)
    Thanks Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Ifra, that is correct. 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

      • Aqilah
        June 24, 2019

        Hi Natasha, I’m planning on making this for my anniversary end of July. But since there’s just the 2 of us here, this recipe would be too much. How do i cut it in half? 4.5 eggs? 😅 Reply

        • Natashas Kitchen
          June 24, 2019

          Hi Aqilah! I haven’t tested halving the recipe 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

  • Jo-Anne
    January 11, 2018

    My husband requested a black forest cake for his birthday, so my recipe search brought me here. I followed the recipe using frozen cherries and omitted the kirsch (couldn’t find it anywhere) AND am happy to say the cake turned out amazing! The cake baked perfectly and was super light as well as it was easy to assemble with your instructions. Overall the cake is not very sweet so having a nice big piece doesn’t feel too bad 🙂 Reply

    • Natasha's Kitchen
      January 11, 2018

      That’s great, I’m glad to hear the recipe is such a hit! Thanks for sharing your fantastic review Jo-Anne! Reply

  • Lina
    December 24, 2017

    This was a huge hit! Our family of 4 finished the cake in 3 days (oops!). I replaced the alcohol with simple syrup to make it teen-friendly for my sister. My sponge didn’t rise as much as I would have liked, but I think I messed with the batter just a little too much. I will definitely make this again! Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      Hi Lina! I’m so glad you enjoyed it!! 🙂 Reply

  • Lisa
    December 21, 2017

    Hi Natasha,
    I grew up eating black forest cake for birthdays. I can’t wait to attempt baking it myself. Is it a good idea to replace the all purpose flour with cake flour?
    Tjanks and Merry Christmas!
    -lisa Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Lisa, I haven’t tried this cake with cake flour so I’m not sure how that would affect the texture or rise of the cake. Sorry I can’t be more help but I really can’t advise on that without first testing it. Reply

      • Lisa
        December 24, 2017

        Hi Natasha,
        I baked the cake yesterday for a dinner party. I did use cake flour and it turned out great,Thanks for the recipe!
        -lisa Reply

        • Natasha
          natashaskitchen
          December 24, 2017

          Thank you so much for sharing your great review!! 🙂 Reply

  • Venus
    December 20, 2017

    This recipe is amazing. I made this for my anniversary. It turns out great. Though I had not 2 x 9 inches pan, I used a 8″ pan instead, it raised good. 4 layers, kirsch cream, fresh cherries, dark chocolate is the best. Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m happy to hear how much you enjoy the recipe Venus! Thanks for sharing your great review with other readers. Reply

  • khanome Alef
    December 20, 2017

    Hi Natasha I made yoir black forest cake yesterday an it,s great ,thanks for the precise recipe i placed my photo of the cake in pinterest ,good lock🌷 Reply

    • Natasha's Kitchen
      December 20, 2017

      You’re welcome! I’m glad you enjoy the recipe. Thanks for sharing! Reply

  • Maria
    December 16, 2017

    Can I freeze this cake for few weeks? Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Maria, 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

      • Rob
        December 31, 2017

        The cake will freeze no problem and will look just as beautiful. I know because my dad used to freeze them all the time (he was a pastry chef) Reply

        • Natasha
          natashaskitchen
          January 1, 2018

          Thank you for sharing!! 🙂 Did his have whipped cream or a different frosting? Reply

  • Heather Kalisch
    December 11, 2017

    Great recipe- worked perfectly for me. The only problem I had was that it only just fit in my stand mixer bowl and couldn’t incorporate the ingredients without it all overflowing. So I transferred it to a much larger bowl and it worked much better!! Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      I’m glad you made it work! I use a 6 QT mixer and I think a 5 Qt would work well also, but probably not a smaller one. Reply

  • Sarah
    December 8, 2017

    Hi Natasha. I am planning on making this tonight and assembling it tomorrow. However, I plan on using canned cherries. Do you know how many cans I need? Or do I just measure 4 cups like you would for fresh cherries? (Sorry if you already answered this question)… Reply

    • Natasha
      natashaskitchen
      December 8, 2017

      Hi Sarah, it depends on how many cherries are in the can. I would suggest about the same amount 3 to 4 cups of cherries. I hope you love it! Reply

  • Donna
    December 2, 2017

    Is it a tablespoon of cherry syrup, plus a tablespoon of sugar for each tablespoon of Kirsch? Reply

    • Natasha
      natashaskitchen
      December 2, 2017

      Hi Donna, I’m not sure what you are asking since there is no sugar added in the kirsch syrup. Reply

      • Donna
        December 2, 2017

        You had said ” If making for children, omit kirsch and add 1 Tbsp sugar to the cherry syrup.”…What would I have to do, if omitting Kirsch? Reply

        • Natasha
          natashaskitchen
          December 2, 2017

          Oh ok got it! 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

          • Donna
            December 3, 2017

            I’m sorry, but what cherry syrup?

          • Natasha
            natashaskitchen
            December 3, 2017

            Donna, please see “Making the Syrup for Black Forest Cake” section of the post.

          • Laura
            December 29, 2017

            You say to refer to the “making the cherry syrup” section, but you also use kirsch to make the syrup. So adding sugar instead of kirsch to a syrup made with kirsch doesn’t work to not use alcohol. I think Donna’s question (at least mine is) how do you make the cherry syrup without the alcohol? Is a simple syrup the best option? Maybe a cherry juice instead?

          • Natasha
            natashaskitchen
            December 30, 2017

            Hi Laura, sorry for the confusion. If you want to make the syrup without any alcohol, 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 water to get more volume of cherry juice/syrup for soaking the cake. I think it would work best to add the water before straining the cherries to get more liquid out.

  • Germaine
    November 26, 2017

    I tried this and it was a complete bust. I reread the instructions again and the comments. I highly recommend that you bold the part about whipping it at high speed for 8 minutes. Huge difference.

    Thank you for the recipe Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Germaine, I do have that part bolded since it is very important. This classic European sponge cake relies on the volume of the eggs and sugar to rise. I’m glad it worked out for you! 🙂 Thanks for sharing your feedback! Reply

      • Germaine
        November 27, 2017

        Hi Natasha
        That is funny that I did not pick it up. This recipe is amazing (if you follow the instructions). The cake came out amazing. I used frozen cherries since the fresh ones were not in season and it worked. The cake is most delicious the second day when the juice and cherries envelops the cake. Thank you for a great recipe! Reply

        • Natasha's Kitchen
          November 27, 2017

          You’re welcome Germaine! I’m glad to hear you enjoy the recipe! Reply

  • Zel
    November 18, 2017

    Oh my goodness!thank you so much Natasha for this recipe i really enjoyed it and i really love the cake,its perfect recipe,recommendable,mine didn’t turned out well at my first try because I didn’t follow your instructions carefully but then i re baked my cake so I don’t waste the frosting I prepared and there i got it,this is now my favourite recipe ever! Reply

    • Natasha's Kitchen
      November 20, 2017

      You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing Zel! Reply

  • Nancy
    November 17, 2017

    I’m allergic to eggs, can i use egg replacer instead of eggs?
    If not can you recommend a eggless chocolate cake that would be close to this chocolate cake? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Nancy, unfortunately that will not work in this recipe since this cake relies on the volume of the beaten eggs to rise properly. I don’t have a good eggless chocolate cake but if I come across something great, I will be sure to share it 🙂 Reply

  • Donna
    October 30, 2017

    the video you have included to make the sponge shows using baking powder and your recipe does not Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Donna, I did not use it in this recipe and the cake works great with or without. 🙂 Reply

  • Lily
    October 29, 2017

    Wow! I used this recipe for my book club dinner. I stumbled on it using Pinterest. It was perfect for my fall theme (we read a suspenseful book too!) and I had amazing reviews. I told everyone all about your site. It’s not too sweet- just right! I couldn’t find kirsch in my small town but followed the recipe otherwise. Thank you Natasha for the pictures and detailed step-by-step instructions. I look forward to trying more of your recipes! Reply

    • Natasha's Kitchen
      October 30, 2017

      You’re welcome Lily! I’m glad to hear the recipe is a HIT! Thanks for following and sharing your great review! Reply

  • Avril
    October 13, 2017

    not happy with this cake. never had a failure with your other cakes. as soon as I added the butter the batter deflated and after baking it was flat and dense 🙁 Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Avril, I’m sorry to hear that :(. I am always happy to troubleshoot. It sounds like it could be due to either adding butter that is too warm or not baking right after adding the butter. For best results, the oven should be preheated and cake baked right after butter is folded in. Also, add the butter in a thin stream while folding and stop mixing as soon as it is incorporated into the batter – do not overmix. I hope that helps! Reply

  • Hilda
    October 8, 2017

    I’ve read some of the comments below and found out that many had the problem of the cake not rising. I’m from Indonesia and this type of sponge cake is very common here. We also use it to make roll cake.

    The key is to beat your eggs until very very fluffy. It takes 10-12 minutes using hand mixer on high speed for about 10 eggs. 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.

    I haven’t tried this recipe but will try it tomorrow 🙂

    Just sharing some tips from Indonesia 🙂 Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Thank you so much for sharing that Hilda!! That is an excellent tip!! I will add that to the notes 🙂 Reply

      • Hilda
        October 9, 2017

        You’re welcome, Natasha. Btw, i love ur website! Have been looking at it for quite some time but never commented until now. This recipe is in my oven as i type this now.

        Another tips to succesful sponge cake is to fold the melted butter evenly. Cake that doesn’t rise are usually due to:
        1. Underbeat the egg batter which i have shared how to get the right consistency above
        2. Folding in melted butter. If it is not folded evenly, the melted butter wil sink in the bottom of the pan causing the cake not rising. Reply

        • Natasha's Kitchen
          October 9, 2017

          Thanks again for following and sharing your great tips with other readers! Reply

    • Phillip
      December 6, 2017

      This was a very helpful guideline, becasue it took me much longer than 8 minutes to get to that point. I was working with the whip attachment on an immersion blender, and after the time, the eggs were still mostly liquid with a bit of foam floating on top. I think the I think the whip wasn’t big enough to deal with that volume, so I swapped over to a big hand-held one and went at it for another several minutes until I could convince myself the figure 8 was still there. Reply

      • Hilda
        December 7, 2017

        Glad it helps, Philip…! Reply

  • karen
    October 4, 2017

    I just went by your new revised recipe and my cakes did not rise at all.. very disappointed right now. not sure what the deal is. seems like your recipe is very low on flour ……? Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi Karen, the flour proportions are correct. This is a classic genoise sponge cake and the two things that are critical in it rising are beating the eggs and sugar sufficiently as stated in the recipe with a high powered mixer and also baking right away after folding in the butter (which should not be hot). The cake relies primarily on the volume of the eggs and sugar for leavening so making sure it is whipped properly and baked right away is extremely important. I hope that helps! Reply

  • Venus
    September 21, 2017

    If I use two 6″ cake pan, may I just divide the recipe in half? I’m planning to make this cake for my birthday and not many guess, maybe 3-4 people only. However, I want to try this recipe as I like Black Forest Cake in my childhood, it may bring up so many memories. By the way, this will be my 2nd time baking. Reply

    • Natasha
      natashaskitchen
      September 21, 2017

      Hi Venus, first, Happy Birthday! 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

      • Venus
        September 23, 2017

        Thank you Natasha! I will keep your tips in mind. Thanks!

        Best wishes! From Hong Kong Reply

  • Cindy
    September 17, 2017

    Hi, could you post the ingredient measurements in grams instead of cups? Thank you. Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Cindy, with our most recent baking recipes, we have been adding grams since readers have requested it, but going through the hundreds of older recipes would be quite a task! We may have to hire someone to help with that 😉 Reply

  • Kaye
    September 16, 2017

    Where can I buy Kirsch? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

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

  • Yesh
    September 7, 2017

    Hey, I wanted to double the recipe and cook it all at once. Do you think it will work for me? But probably cook longer so it’s cooked through Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      Hi Yesh, I’ve never tried to double it but I am concerned that it would overwhelm a stand mixer unless it was a commercial grade one with a really large bowl. I think it would be best to make the recipe 2 separate times to be safe. Reply

  • Terri Gent
    September 3, 2017

    This cake turned out so beautiful. THANK YOU for an authentic recipe. If you still need to convert your recipes mathematically I would love to help you get that done and boost your baking blog! Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Terri, thank you for the thoughtful comment and great review! Do you use an online converter? Reply

  • Catherine
    August 28, 2017

    Hi Natasha,

    If I make the sponge today but assemble tomorrow will this compromise the finished product? Would it be better to make the whole cake today and refrigerate? Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Catherine, that will work fine to make the cake today, cover loosely with plastic wrap once it’s at room temperature and let it sit overnight at room temperature, then assemble the following day 🙂 Reply

  • Sarah
    August 28, 2017

    The cream, as well as the cherries were absolutely delicious. My cake turned out a little dense, and was slightly dry, any idea on what I did wrong? Despite this incident I would totally make this cake again. Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Sarah! The dense and dry 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 on the highest speed. I hope that helps! 🙂 Reply

  • Inna kovalevich
    August 27, 2017

    Thank u Natasha for updating this recipe after the update my cake turned out beautiful, rose nicely, and of course very delicious. Thank u again for this amazing recipe. Reply

    • Natasha's Kitchen
      August 28, 2017

      You’re welcome Inna! I’m glad to hear you enjoy the recipe! Thanks for following 🙂 Reply

  • Anouchka Collard
    August 27, 2017

    Hello,
    May I have the measurements in grams, plz? Thank you. Reply

    • Natasha
      natashaskitchen
      August 27, 2017

      Hi Anouchka, it’s on my to-do list to get through all of the recipes and add grams but for now, there just aren’t enough hours in the day for me to get that done without hiring someone to do it for me. I would suggest using online ingredient conversion tools. I have been adding gram measurements to my newer recipes but don’t have most of my older ones done yet. Reply

  • August 24, 2017

    Beautiful image of cake,thank you for sharing the recipe Reply

    • Natasha's Kitchen
      August 24, 2017

      My pleasure! I hope you enjoy the recipe! Reply

  • Swas M
    August 23, 2017

    Can I use cherry juice instead of cherry liquor? Would have mean I would have to reduce the sugar content in the cake inorder to not make it extremely sweet? Thanks. Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Swas, this cake is not overly sweet so I do think it would be ok to use cherry juice instead but you probably won’t want to add any extra sugar to the cherry juice syrup. I hope you love it! 🙂 Reply

  • Kiran KC
    August 15, 2017

    I am Planning to Make for Tomorrow Dinner for 50 pax. Will let u guys know how it will turn out. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      I hope you love it! 🙂 Reply

  • Megan Noel
    August 5, 2017

    What a beautiful recipe the cake turned out perfect will defiantly be making this again. Thank you so much for sharing. Reply

    • Natasha's Kitchen
      August 7, 2017

      You’re welcome Megan! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Susan
    August 1, 2017

    Hi Natasha,
    If I make this cake and refridgate it well, will I be able to transport it in a carrier? Would the whipped cream filling be too running to do that.

    Thanks! Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      Hi Susan, if the cream is whipped until fluffy and spreadable, you should be ok – I probably wouldn’t try to transport it long distances or keep it in the sun though. Reply

  • rita
    July 26, 2017

    how many oz is 1cup? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Rita, for liquid ingredients, 1 cup is 8 oz or 240 mL. Reply

      • Rita
        July 27, 2017

        Thank you. This is my first time baking…. what about for salt or other stuff? Reply

        • Natasha
          natashaskitchen
          July 27, 2017

          Hi Rita, this list of ingredients is pretty typical for a European sponge cake so it does not call for salt 🙂 Reply

  • Sarahendipity
    July 19, 2017

    I’m wanting to make Black Forest cupcakes (it’s for a larger gathering that will mainly be outside). Would the sponge cake work for cupcakes? Reply

    • Natasha
      natashaskitchen
      July 20, 2017

      In general, sponge cakes are not ideal for cupcakes because they will stick to the pan or liners and you lose alot of the cupcake when you try to pry off the wrapper. Reply

      • Sarahendipity
        July 20, 2017

        Thank you for the speedy reply. That’s what I thought, but wanted confirmation. I guess I’ll fudge it, and use my usual chocolate cake recipe. 🙂 Reply

        • Natasha's Kitchen
          July 20, 2017

          My pleasure 🙂 Reply

  • Errin
    July 11, 2017

    I must admit I had the same problem getting the cake to rise, once visiting another website however I read that once you beat the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture, I feel like if I tried this recipe again it would work, I simply didn’t know what consistency to look for 🙂 Apart from that, this recipe was fantastic! A much loved cake, shall be making it again! Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Hi Errin! That is a brilliant way to describe it!! I have updated the recipe to include that tip on the consistency. I’ve been making this for years but I can definitely see how someone new to the sponge cake would really benefit to having that description. thank you, thank you!!! 🙂 Reply

      • Errin
        July 14, 2017

        Thanks very much Natasha, looking forward to trying many more of your beautiful recipes! Reply

  • Shirley
    July 7, 2017

    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 know you have a basic European sponge cake recipe which does not require butter. If I am going to use this chocolate sponge cake recipe omit the cocoa powder and add more flour instead. Do you think it will work?

    I’m asking because I wish to make a moist basic sponge cake like this chocolate sponge cake hence I think with the addition of butter it will make it taste more moist. Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Shirley, you are basically describing this sponge cake recipe. Generally, you replace equal amounts of flour with cocoa powder. So if you wanted to make just a vanilla cake using these proportions, you would do 1 1/2 cups of flour and omit the chocolate and butter. I hope I answered your question! Reply

      • Shirley
        July 26, 2017

        Thank you for your reply! Will the sponge cake recipe be as soft and moist as this chocolate version since that has no butter? Reply

        • Natasha
          natashaskitchen
          July 26, 2017

          Hi Shirley, yes since it is naturally soft and the moisture comes from the syrup 🙂 Reply

  • Annie
    June 24, 2017

    It was flat, do exactly as direction. 🙁 Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Annie, have you made a classic European sponge cake before? I would highly recommend reading through this post for common troubleshooting tips. I hope this helps!! Reply

  • Priya
    June 16, 2017

    Natasha, my first time baking in a very very long time. You missed mentioning baking soda in the instructions. I thought it was a special type that didn’t need baking soda.the cake turned out a bit hard- didn’t rise. But was tasty anyway. Would have bee fabulous if not for that missing ingredient. Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi Priya, this one 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. Also, once you add the butter and (make sure it is room temperature), as soon as the butter is in, you have to get the cake into the oven so the oven should be fully preheated by this time so you can bake right away. I hope those suggestions help! Reply

      • Eleanor Rigby
        June 29, 2017

        Hi Natasha, I’m having the same problem with rising. In the video link you posted about making a classic sponge, there is baking powder added to the that sponge cake, I’m thinking about adding the baking powder to this one as well. Is there any reason that baking powder would be added to the white sponge cake but not the chocolate one? Reply

        • Natasha
          natashaskitchen
          June 29, 2017

          Hi Eleanor, I more recently started adding baking powder to the cake batter because it gives me a more consistently flat result but with this classic European sponge cake, baking powder is not traditionally used as the cake relies on the volume of the eggs for leavening so if the eggs and sugar are under-whipped, it will not rise properly. The other reason why this cake may go flat is if the butter is added too warm or not baked right away after adding butter. The butter makes the cake more moist but it does require getting the cake in the oven quicker. I hope that helps for next time! Reply

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