Name: Black Forest Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: PT-496183H15M12S
Cuisine: German
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs, room temperature; 1 cup whole milk, room temperature; ½ cup vegetable oil; 2 teaspoons vanilla extract; 2 cups pitted cherries (fresh or jarred sour cherries); 3 cups heavy whipping cream; ¾ cup powdered sugar; 1 teaspoon vanilla extract; ¼ cup Kirsch (cherry brandy); Grated dark chocolate or chocolate shavings; Additional whole cherries

Introduction

Black Forest Cake is a timeless classic dessert from Germany, known for its rich chocolate sponge layered with whipped cream and tart cherries. This indulgent cake is perfect for celebrations or whenever you want to impress with a delicious homemade treat. Follow this recipe to master the authentic flavors and textures of Black Forest Cake in your own kitchen.

A slice of three-layer chocolate cake with thick white cream between each moist, dark brown cake layer sits on a white plate with a thin gold rim. The top layer is covered with more white cream, dark chocolate sauce dripping down the sides, and decorated with fresh dark red cherries with long stems, white cream dollops, and small pieces of nuts. Several cherries are scattered around the plate. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup whole milk, room temperature

½ cup vegetable oil

2 teaspoons vanilla extract

2 cups pitted cherries (fresh or jarred sour cherries)

3 cups heavy whipping cream

¾ cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

¼ cup Kirsch (cherry brandy), optional

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 2: In another bowl, beat eggs with milk, vegetable oil, and vanilla extract until well combined. Gradually add wet ingredients to dry, stirring gently until just combined. Avoid overmixing.

Step 3: Divide batter evenly between pans, smoothing tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: To make whipped cream, combine heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Whip on medium speed until stiff peaks form. Refrigerate until ready to use.

Step 5: Carefully slice each cake layer horizontally to create four thin layers total. Place one layer on a serving plate. Drizzle half of the Kirsch over it, letting it soak in.

Step 6: Spread one-third of the whipped cream over the soaked layer, then arrange a layer of pitted cherries on top. Repeat layering with remaining cake layers, Kirsch, whipped cream, and cherries.

Step 7: After placing the final cake layer, cover the top and sides with remaining whipped cream. Decorate with chocolate shavings or additional cherries as desired. Chill before serving.

Tips & Variations

Use fresh cherries in season for better flavor; pit and slice them before layering.

Add a splash of brewed coffee to the cake batter to enhance the chocolate taste.

Make a cherry syrup by simmering cherry juice with sugar to brush onto layers for extra moisture.

Use high-quality dark chocolate with at least 60% cocoa for best cake flavor.

Try cake flour instead of all-purpose flour for a lighter, more tender crumb.

Substitute Kirsch with cherry juice or omit it altogether if you prefer a non-alcoholic version.

Storage

Store leftover Black Forest Cake in an airtight container in the refrigerator for up to three days, as whipped cream is best fresh. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to six months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.

FAQs

How long does it take to make Black Forest Cake?

From start to finish, including baking and cooling times, it typically takes about 3 to 4 hours. Cooling and chilling are important steps to ensure the cake sets properly.

Can I use frozen cherries instead of fresh ones?

Yes, frozen cherries can be used but make sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy. Pat them dry with paper towels before layering.