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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 the bottom 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.
Admit it, you want a slice! 🙂 What’s your favorite cherry dessert (besides this one of course)?
Hi! Can I know that how many ml refer to 1 cup?
Hi there, 1 cup in liquid measurements equates to 240ml or 8oz.
can I make cake layers today but the frosting and assembling leave for tomorrow?
Hi Kristina, yes that would work fine. Once the cake layers are at room temp, cover loosely with plastic wrap and leave at room temperature overnight.
thank you! I did that.. everything worked out very good) Cant wait to try it!!)
I’m so happy to hear that! Thank you for reporting back 🙂
My son wanted a black forest cake for his 16th birthday. So i made this today. OMG soo great. The texture the taste. I usually don’t like the taste if the store bought cake. But this tasted really good.
Thank yoy for a wonderful, easy and tasty recipe.
P.s
I didn’t use kirsch. Instead i used the syrup from the cherries.
You’re welcome Sabreena! Thanks for sharing your wonderful review!! 😀
I recently read a question about where to find Kirsch. It should be available at any liquor store. Sometimes it’s called Kirschwager. If you can’t find it I would suggest adding cherry juice (perhaps from drained frozen dark cherries) to Vodka. It’s a very generic liquor used to make Vanilla Extract as well as Limoncello.
That is a wonderful suggestion! thank you!! 🙂
Hi Natasha. Really want to try this cake. i tried your cakes before and everything always turns out sooooo good, thank you!
So where I can buy this liqueur? looks like I cant find it in my city:(
Hi Kristina, most of the time, liqueurs are only sold in liquor stores. Have you checked your local liquor store?
yeah they have only regular liqueur and just a couple more with another flavors.
Oh bummer! It would still be good to use a golden rum if you aren’t able to find the kirsch.
Last question:) Do you think another cherry liqueur would work? not exactly the one you use.
I’m guessing that would be fine. Let me know what you end up trying! 🙂
I will. Thank you for answering 🙂
🙂
Hello Natasha! What do you think if I’ll marinade my cherries in the liquor overnight?
I think that would be even more flavorful and should work great! 🙂
If I don’t want to use the liqueur what do I make the syrup with to brush on the cake layers? Thank you so much for this recipe, my grandma use to make black forest cake for every birthday and I’ve been wanting to make it for so long.
You can use water, sugar and add lemon juice to taste and omit the liqueur 🙂
Hi! This looks so good. Was wondering if it would keep in the refrigerator for two nights before serving. What do you think?
Hi Victoria, if you are using fresh cherries inside the cake, that should be fine, but with frozen/thawed cherries, I think 1 day ahead is a safer bet.
Thank you!
I accidentally got Whipping Cream instead of Heavy Whipping Cream! Will that destroy it?
Hi Ally, for best results, HEAVY CREAM is always recommended for whipped cream. It has a higher fat content so it whips easier and will hold it’s shape longer. You might be able to get it to whip but it might slouch faster. If you test it, be sure to freeze your mixing bowl and whisk attachments for 15 minutes before using.
Whipped Cream can be stabilized with powdered Agar Agar which is available at a Health Food Store. I buy it online at http://www.barryfarm.com/nutri_info/thickeners/agar.htm. It’s very inexpensive online, plus, some heath stores only carry the flaked, not the powdered.
STABILIZED WHIPPED CREAM FROSTING RECIPE:
Ingredients:
1 c. Heavy Cream
2 T. 10X Confectioners’ Sugar
1 t. Powdered Agar Agar
Whip cream until it’s almost ready.
Add sugar and agar agar.
Continue whipping until stiff peaks form.
This topping/filling/frosting will stay firm and not separate.
That’s so awesome of you to share!! Thank you Bonny!! I’ll be sure to try that after I buy some agar agar! 🙂 If it works for me, I would love to share this on my blog in the future – giving you credit ofcourse 🙂 Thanks Bonny!!
Hi Natasha,
I would like to try this cake but i want to change it a bit 🙂 How do you think will be good if instead of cherries I will use mixed berries?
Thanks
Hi Nadine, I do think that would work well to use mixed berries and then decorate with fresh berries on top.
Thank you for your suggestion, will try it today & will let you know;)
Good day
Of course Nadine! Please do 🙂
Hi Nadine,
A chocolate cake with mixed berries sounds very good – but it wouldn’t be this famous German “Schwarzwälder Kirschtorte”, (not to be confused with our American “German Chocolate Cake”). It is also known as a “Black Forest Gâteau” (British English) and “Black Forest Cake” (American English).
“Schwarzwälder Kirschtorte” (a very specific recipe) is a European Chocolate ‘Genoise’; moistened with a Kirsch Simple Syrup; filled with a Stabilized Kirsch Whipped Cream and Kirsch macerated Dark Cherries (fresh or frozen); frosted with Stabilized Kirsch Whipped Cream and garnished with fresh Dark Cherries. It is often sprinkled with chocolate shavings or curls, or garnished with 3 dimensional piped chocolate trees perched on top of Kirsch Whipped Cream Rosettes. I entered this cake in a Culinary Salon in The Thousand Islands, in the 80’s, and won a “Gold Medal” and the “Best of Show Trophy”. The chef judges interviewed me before the judging because they had no idea what a “Schwarzwälder Kirschtorte”, or a “Genoise” was. The trophy is still in the showcase at the Ramada Inn where I was the Pastry Chef.
The cake is named for the Schwarzwald or Black Forest region in southeastern Germany, so it’s often known outside German-speaking countries as “Black Forest Cherry Cake” or “Black Forest Gateau”. It is one of the most famous of German dessert, which is interesting when you consider that it (or the inspiration for it) actually came from Switzerland. Certainly, the Kirschwasser, or cherry firewater on which the modern cake is based, came originally from the land around the central Swiss lakes, a region still famous for it, and home to great Kirsch brands such as Etter and Dettling. In any case, the spirit wandered north to the Rhine Valley and the neighboring Black Forest, where it started to be manufactured widely in the mid – to late 1800’s.
OMG that looks delicious! Is as delicious as it looks?
It certainly IS Michael! 🙂
Hi Natasha! Would this work with 8″ round pans? What kind of adjustments would I have to make with the cooking time? Many thanks!
Hi Nancy, I haven’t tried this in an 8″ so hopefully it won’t overflow your pans but for baking time, I would aim at baking for 25 minutes.
Thanks Natasha! I’ll let you know how it goes. I am going to attempt this for my husband’s birthday.
Please do!
Well Natasha the cake actually turn out. I say that because I don’t really bake very much. I just filled the pans about 2/3 (415g) high which meant I left out about less than 1/2 cup of batter. I got a thumbs-up from everyone who tried it. Thanks for the recipe!
I am so happy to hear that!! Thank you for sharing your amazing review! 🙂
Hi Natasha, I want to make Black Forest cake but don’t know where to buy kirsch (a cherry liqueur). Where did you buy it?
Hi Yulia, liqueurs are only available in liquor stores in most states. I purchased the kirsch in a local liquor store.
Hello Natasha
It seems like a great recipe and I will definitely try it. I was just wondering if I could use one large rectangular cake tin instead of two 9″ round ones. Will the cake cook as nicely?
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.
Thanks for your reply. Will let you know when I try it 😀
I made cake
It’s so yummy
Thank you very much for sharing this recipe.👍👍
You’re welcome! I am so glad you enjoyed the recipe! 🙂
Hi Natasha
I had made this cake without kirsch and everybody including me just loved it. Thanks for such a delicious recipe.
I’m glad you enjoyed it! 🙂
Made this cake for my Grandmother’s Birthday – her favourite. Our whole family loved it. Thank you for sharing this recipe.
Reviews like this put a big smile on my face! Thank you for sharing Anastasia 🙂 Happy New Year!!
Hi Natasha,
Thanks for the recipe. It is a great cake ever. I made this black forest cake for my son’s birthday. It is so delicious (not too sweet at all, surprise!) and everyone loves. I made this cake again for New Year party as requested.
Awesome! I love hearing reviews like this!
Hi Natasha I will try this recipe for the first time and also the basic sponge cake recipe. There is baking powder used in sponge cake but no baking powder in this cake is that correct?
Hi Tejashree, I did not add it to this cake and it rose well without it. It wouldn’t hurt to add a 1/2 tsp baking powder but it isn’t necessary in this recipe 🙂
Thanks Natasha for prompt reply. Will surely comment after baking cake🙂
Hi Tejashree,
This recipe is a European Genoise. If you want to do a little research, it is how you make an authentic “Black Forest Cake”, not to be confused with a “German Chocolate Cake”. That’s completely another animal, and not even a cake made in Germany (German Chocolate gets its name from the chocolate used – German Sweet Chocolate – invented in America.) When I teach the Baking and Pastry Classes at our local Culinary Arts College, the first thing my students learn is how to make a “genoise”. It is unique in that the only leavening agent is the beaten eggs – no baking powder is used. It can be made also with out chocolate. Genoise is the most basic cake made in Europe.
Hi. Can I sub this heavy wipping frosting on any other kind of frosting? Thanks
Hi Anna, are you looking to use a different frosting for this cake or use this frosting on a different cake? I’m not sure I understand your question.
I’m looking to use a different frosting on this cake if it’s possible
Hi Anna, this is a good cake base to experiment different frostings. Let me know what you end up trying! 🙂
I attempted to follow every step precisely, however when it came to mixing the flour & cocoa into the mix it clumped up. I followed the steps shown in the video by slowly adding the flour and cocoa to the mix and by folding it in so you dont overmix it but it was really hard to get it happening and eventually the batter deflated. I dont know what I could to differently to make the flour dissolve easier into the batter.
Hi Karina, it’s really important to sift the cocoa and flour since cocoa can tend to clump and it would really difficult not not to overmix if you’re seeing clumps of cocoa. Also, make sure that once you add the butter, you BAKE RIGHT AWAY, just as soon as you stir it in because it deflates quickly if you let it sit with butter in the batter. I hope that helps!