Black Forest Cake has been my absolute weakness since I first tasted it at my neighbor’s birthday party years ago. There’s something magical about how the rich chocolate layers mingle with tart cherries and fluffy whipped cream that just makes my heart sing.
What Is Black Forest Cake?
This German dessert is basically chocolate heaven on a plate. Furthermore, traditional Black Forest Cake features layers of chocolate sponge cake soaked in cherry juice and kirsch (cherry brandy). Additionally, it’s filled with fresh whipped cream and cherries, then topped with more cream, cherries, and chocolate shavings.
What You Will Need for Black Forest Cake
Let me walk you through everything you’ll need to create this stunning dessert. Moreover, I’ve included some handy substitutions since I know not everyone keeps kirsch in their pantry!
For the Chocolate Cake:
- All-purpose flour (1¾ cups) – You can substitute with cake flour for an even lighter texture
- Unsweetened cocoa powder (¾ cup) – Dutch-processed works beautifully here
- Granulated sugar (2 cups) – Brown sugar adds extra moisture if you prefer
- Baking soda (2 teaspoons) and baking powder (1 teaspoon)
- Salt (1 teaspoon)
- Large eggs (2) – Room temperature works best
- Buttermilk (1 cup) – Regular milk with a tablespoon of vinegar works too
- Strong black coffee (1 cup) – This intensifies the chocolate flavor amazingly
- Vegetable oil (½ cup)
- Vanilla extract (1 teaspoon)
For the Filling and Topping:
- Heavy whipping cream (3 cups) – This creates that dreamy, fluffy texture
- Powdered sugar (⅓ cup)
- Fresh or jarred cherries (2 cups) – I prefer fresh when in season
- Kirsch or cherry brandy (¼ cup) – Cherry juice works as a substitute
- Dark chocolate (4 oz) – For those gorgeous chocolate curls on top
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Step-by-Step Instructions
Making the Chocolate Layers:
Prepare your pans: First, preheat your oven to 350°F and grease two 9-inch round cake pans. Then, line them with parchment paper because nothing’s worse than a stuck cake!
Mix dry ingredients: Next, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl. Meanwhile, this creates the perfect foundation for your Black Forest Cake.
Combine wet ingredients: In another bowl, beat eggs, then add buttermilk, coffee, oil, and vanilla. Subsequently, the coffee might seem weird, but trust me on this one!
Bring it together: Gradually pour the wet mixture into the dry ingredients. However, don’t overmix – just stir until combined. The batter will be quite thin, which is exactly what we want.
Bake to perfection: Divide batter between prepared pans and bake for 28-32 minutes. A toothpick should come out with just a few moist crumbs attached.
Creating the Whipped Cream:
Chill everything: First, place your bowl and beaters in the freezer for 15 minutes. Cold equipment makes all the difference for perfect whipped cream.
Whip it up: Beat the heavy cream until soft peaks form. Then, gradually add powdered sugar and continue beating until stiff peaks develop. Be careful not to overwhip!
Assembly Time:
Prepare the cherries: If using fresh cherries, pit them and toss with a little sugar. Additionally, drain jarred cherries and reserve some juice for soaking.
Soak the layers: Brush each cake layer with kirsch or cherry juice. This adds incredible flavor and keeps your Black Forest Cake moist.
Layer by layer: Place first cake layer on your serving plate. Spread half the whipped cream on top, then scatter half the cherries. Repeat with the second layer.
Final touches: Cover the entire cake with remaining whipped cream. Finally, top with remaining cherries and chocolate shavings made with a vegetable peeler.
Serving Suggestions
Your Black Forest Cake tastes absolutely divine when served chilled. I usually slice it with a sharp knife that I’ve dipped in warm water between cuts. Serve with a small glass of kirsch on the side for the adults, or pair it with vanilla ice cream for an extra indulgent treat.
Tips For The Perfect Black Forest Cake
- Room temperature ingredients: This ensures everything mixes smoothly and creates a tender crumb
- Don’t skip the coffee: It intensifies the chocolate flavor without making the cake taste like coffee
- Chill before serving: Your Black Forest Cake needs at least 4 hours in the fridge to set properly
- Make chocolate curls easily: Use room temperature chocolate and a vegetable peeler for best results
- Pat cherries dry: This prevents them from making your whipped cream watery
- Assemble day-of: While the cake layers can be made ahead, assemble the same day for best texture
Frequently Asked Questions
Can I make Black Forest Cake without alcohol? Absolutely! Simply substitute the kirsch with cherry juice or even a bit of vanilla extract mixed with cherry juice. The cake will still taste amazing.
How far ahead can I make this dessert? You can bake the chocolate layers up to 2 days in advance and wrap them tightly. However, assemble your Black Forest Cake on the day you plan to serve it for the best texture.
What if I can’t find fresh cherries? Frozen cherries work beautifully once thawed and drained. Jarred cherries are also perfectly fine, just make sure to drain them well and pat dry before using.
Why is my whipped cream deflating? This usually happens when the cream is overwhipped or not cold enough. Make sure your cream, bowl, and beaters are all well-chilled before starting.
Why This Recipe Will Become Your Favorite
This Black Forest Cake recipe creates the perfect balance of rich chocolate, tart cherries, and creamy goodness. Moreover, it looks absolutely stunning on any dessert table. The combination of textures and flavors makes every bite a little celebration, and honestly, who doesn’t need more celebration in their life?
Recipe Development Adventures
I’ll be honest, my first attempt at Black Forest Cake was a bit of a disaster. The layers cracked, the cream deflated, and I may have been a little heavy-handed with the kirsch! After several tries and some helpful feedback from my Pinterest community, I finally nailed this version. You can find more of my baking adventures and tips on my Pinterest page, where I share all my kitchen successes and failures alike.
Black Forest Cake
Ingredients
Equipment
Method
- First, preheat your oven to 350°F and grease two 9-inch round cake pans. Then, line them with parchment paper to prevent sticking.
- Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl to create the cake’s foundation.
- In a separate bowl, beat the eggs, then add buttermilk, coffee, oil, and vanilla extract, mixing until smooth.
- Gradually pour the wet mixture into the dry ingredients. Stir just until combined; the batter should be thin.
- Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.
- Place your mixing bowl and beaters in the freezer for 15 minutes to ensure perfectly whipped cream.
- Beat the heavy cream until soft peaks form, then gradually add powdered sugar and continue until stiff peaks develop without overwhipping.
- If using fresh cherries, pit and toss them with a little sugar. If using jarred, drain and reserve some juice for soaking.
- Brush each cooled cake layer with kirsch or reserved cherry juice to add moisture and flavor.
- Place the first cake layer on a serving plate. Spread half the whipped cream over it and scatter half the cherries. Repeat with the second layer.
- Cover the entire cake with the remaining whipped cream. Top with the rest of the cherries and garnish with chocolate shavings made using a vegetable peeler.