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Black Forest Cake Recipe

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Black Forest Cake is a classic German dessert featuring rich and moist chocolate sponge cake layered with tart cherries, luscious whipped cream, and a hint of cherry brandy. This indulgent cake balances flavors and textures perfectly, making it an irresistible treat for celebrations or any special occasion. Our detailed recipe guides you step-by-step to create this iconic cake with tips on baking, assembling, and storing for a professional finish every time.

Ingredients

Scale

Chocolate Sponge Cake

  • 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

Cherries

  • 2 cups pitted cherries (fresh or jarred sour cherries)

Whipped Cream

  • 3 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

Kirsch (Cherry Brandy)

  • ¼ cup Kirsch (cherry brandy)

For Decoration (optional)

  • Grated dark chocolate or chocolate shavings
  • Additional whole cherries

Instructions

  1. Bake the Chocolate Sponge Layers: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, mix eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring gently until just combined to avoid overmixing. Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center is clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  2. Prepare the Whipped Cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer on medium speed, whip until soft peaks form. Increase speed to high and continue whipping until stiff peaks form, being careful not to overwhip to prevent graininess. Cover and refrigerate until ready to assemble.
  3. Assemble the Cake: Once cakes are completely cooled, slice each cake horizontally to create four thin layers total. Place one layer on a serving plate, drizzle generously with half the Kirsch allowing it to soak in. Spread one-third of the whipped cream evenly over the layer, then arrange a layer of pitted cherries on top. Repeat this process with the next two layers—Kirsch soak, whipped cream, and cherries—stacking neatly. Place the final cake layer on top and cover the entire top and sides with the remaining whipped cream, smoothing for a clean finish. Decorate with grated dark chocolate and whole cherries as desired.
  4. Serving and Storage: Serve the cake chilled, sliced into generous portions. Store any leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness. For longer storage, wrap individual slices tightly and freeze for up to 6 months; thaw overnight in the refrigerator before serving.

Notes

  • Use high-quality dark chocolate (minimum 60% cocoa) to enhance the cake’s depth of flavor.
  • Drain and pat dry canned or jarred cherries thoroughly to avoid soggy layers.
  • Mix batter gently and only until ingredients are combined to ensure a light, fluffy sponge.
  • Allow cake layers to cool completely before assembling to prevent whipped cream from melting.
  • Fresh cherries provide superior flavor and texture compared to jarred varieties.
  • Adding brewed coffee or espresso to the batter can intensify chocolate flavor without a coffee taste.
  • Homemade whipped cream is preferred over store-bought for better texture and flavor control.
  • Enhance moisture and flavor by brushing a cherry syrup (reduced cherry juice and sugar) between layers.
  • Decorate with chocolate shavings and whole cherries for a professional finish.

Keywords: Black Forest Cake, German cake, chocolate cake, cherry cake, whipped cream cake, holiday dessert, classic cake

Find it online: https://foodbylina.com/black-forest-cake-recipe/