This black forest cake is the ultimate indulgence! With ultra-moist chocolate cake layers, luscious cherry liqueur filling (with real cherries!), airy whipped cream frosting, and silky smooth chocolate ganache, it’s pure dessert perfection.
If you’ve never tried black forest cake, you’re in for a treat. This classic German dessert is famous for its rich layers of moist chocolate cake, fluffy whipped cream, tart cherries, and a splash of kirschwasser (a liqueur made from sour cherries). The combination of flavors is one of my all-time favorites, with the tartness of the cherries perfectly balancing the sweetness of the chocolate.
This recipe starts with my popular moist chocolate cake, which serves as the perfect base for the luscious cherry filling. As the cherry liqueur syrup seeps into the cake, it adds moisture and an irresistible depth of flavor to every bite, creating a texture that’s smooth, velvety, and almost melt-in-your-mouth. The whole thing is wrapped in snowy whipped cream frosting accented by a bold drizzle of chocolate ganache and a vibrant smattering of red cherries. You’ve got to try this one…trust me.
When Chocolate and Cherries Fall in Love
This black forest cake recipe is about to become your new favorite. Here’s why:
- Amazing flavor combo. The pop of cherry against the chocolate cake is a match made in heaven. When you add the light whipped cream to the mix, it’s both light and indulgent. A delicious combination.
- Fabulous texture. The chocolate cake layers are moist and super tender. The cherry liqueur filling that seeps into the cake a bit makes it even more moist. Combined with the saucy cherries and light cream, they create the perfect complimentary mix of textures.
- Elegant, bold presentation. This cake is a sight to be seen. Wrapped in an elegant layer of snow-white whipped cream frosting accented by a bold drizzle of chocolate ganache and the bright red pop of cherries, it’s a true showstopper.
Ingredients Notes and Substitutions
Here’s what you’ll need for this easy black forest cake recipe! Have a look at the recipe card below for precise measurements.
- Cherry liqueur – I am a big fan of the traditional kirschwasser (sour cherry liqueur) here, but you could use regular Cherry Liqueur, it just may be a little more sweet. Other fruity liqueurs could also be used. Something like Chambord (raspberry liqueur) might be tasty. Need a non-alcoholic cake? Use water instead.
- Cherries – Pitted and quartered. I recommend finding a good cherry pitter to make the job easier. I like to use fresh cherries, but you could also use frozen ones. Just thaw them and remove any excess moisture.
- Cocoa powder – I use natural unsweetened cocoa powder for this cake. Dutch-processed will also work, just keep in mind that the layers rise a little less.
- Milk – Whole milk or 2% work best.
- Hot water – It really does have to be hot! Otherwise, the cocoa powder won’t bloom into its full flavor potential. You could also use hot coffee.
- Heavy whipping cream – Start with cold heavy cream for the frosting. If it’s too warm, it won’t whip up and hold volume properly. You also don’t want to change this in the ganache. The high fat content is needed. Lower fat options will thin out the ganache.
- Powdered sugar – The powdered sugar adds sweetness as well as structure to the whipped cream, helping it hold its shape. Don’t try to use a different kind of sugar, and don’t leave it out. You need it to keep the frosting from wilting.
- Semi-sweet chocolate chips – Another type of chocolate chip could be used, but you’d probably want to adjust the amount of cream, so the ganache isn’t too thick or thin.
Tips for the Best Black Forest Cake
Whether you’re new to layer cakes or a seasoned pro, take a moment to go through the following tips and tricks for the best results possible.
- Thicken properly. Be sure not to over cook the cherry filling. You should remove it from the heat when it begins to thicken. If it begins to boil, turn down the heat. And remember, if it were to boil for too long (more than a minute or so), it can actually break down and thin the filling, rather than thicken it.
- Let it cool. The filling needs to cool a bit before you use it in the cake. It will thicken as it cools, so it stays in place between the cake layers.
- Measure the flour carefully. Too much flour can yield a dry cake, while too little will lead to a cake that won’t bake properly. I highly recommend using a food scale to weigh the flour. If you don’t have one, the spoon and level technique from my post on how to properly measure flour will also work.
- HOT water. The water for the cake batter needs to be piping hot if you want the cocoa powder to wake up and bloom into its full chocolaty flavor potential.
- Cold heavy cream – The heavy cream for the whipped cream must be cold. If it is too warm, it won’t whip up and hold volume properly.
- Full coverage. Be sure to lay the whipped cream frosting on thick. Otherwise, you’ll be able to see through it.
- Chill as needed. When frosting the cake, if things start to feel like they are sliding around too much, pop it all in the fridge (cake, frosting, and filling) for a bit to firm up.
How to Store
- Refrigerator. This dessert can be stored in the fridge 3-4 days. I recommend sealing it in an airtight cake carrier if you have one. Otherwise, wrap the cake in a double layer of plastic wrap (I like to use toothpicks to prop the plastic away from the decorations). You could also arrange slices in a single layer in an airtight container.
- Freezer. Pop the whole cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight container. You can store it in the freezer for up to 3 months. Let it thaw in the fridge before serving. Keep in mind that fruit can soften after freezing, so the filling texture may be a little different after thawing.
More Chocolate Cakes to Try
Black Forest Cake
This Black Forest Cake is made with a moist chocolate cake, fresh whipped cream, cherries and cherry liqueur, otherwise known as kirschwasser! It's a delicious version of the classic chocolate cake that you can make right at home!
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Ingredients
Cherry Liqueur Mixture
- ½ cup (104g) granulated sugar
- 4 tablespoons (32g) cornstarch
- ¼ cup (60ml) cherry liqueur (or water)
- 3 cups (510g) cherries (pitted and quartered)
Chocolate Cake
- 1 ¾ cups (228g) all-purpose flour
- 2 cups (414g) granulated sugar
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Whipped Cream Frosting
- 3 ¾ cups (900ml) heavy whipping cream (cold)
- 2 cups (230g) powdered sugar
- 3 ¼ teaspoons vanilla extract
Chocolate Ganache
- 3 ounces (½ cup | 86g) semi-sweet chocolate chips
- ¼ cup (60ml) heavy whipping cream
Instructions
Make the Cherry Mixture
- Combine the sugar, cornstarch, and liqueur (or water) in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- Add the cherries and stir to coat them with the sugar mixture. Cook the mixture until the cherries start to soften and let out juices.
- Remove from heat when the cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
Make the Cake Layers
- Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract, and eggs to a medium-sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Make the Frosting and Build the Cake
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip with the whisk attachment until stiff peaks form.
- To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to fill and stack a cake.
- Place the first cake layer on a serving plate or on a cardboard cake round. Pipe a dam around the outside of the cake layer with some of the whipped cream.
- Spread ¾ to 1 cup of the cherry mixture on top of the cake, in the center of the dam. The juices will soak into the cake.
- Fill in the rest of the dam with a layer of whipped cream and spread into an even layer.
- Add the second layer of cake, then repeat steps 14 through 16.
- Add the third and final layer of cake on top.
- Frost the top and outside of the cake with the whipped cream. Set the cake in the refrigerator.
Make Ganache and Decorate
- To make the chocolate ganache, add the chocolate chips to a medium-sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips.
- Allow the chocolate and cream to sit for 1-2 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then fill in the center. I just swirled it around the top in circles to make a neat-looking design. See my tips on making a chocolate drip cake.
- Pipe swirls of whipped cream around the top of the cake using the remaining whipped cream.
- Finish off the cake with a few additional cherries and some chocolate shavings. To make the chocolate shavings, just run a vegetable peeler along the edge of a chocolate bar.
- Cover and refrigerate cake until ready to serve. Cake is best when eaten within 3-4 days. I like to store my cakes in an airtight cake carrier to keep them freshest.
Notes
Cherry liqueur – I am a big fan of the traditional kirschwasser (sour cherry liqueur) here, but you could use regular Cherry Liqueur, it just may be a little more sweet. Other fruity liqueurs could also be used. Something like Chambord (raspberry liqueur) might be tasty. If you’d like to not use alcohol, use water instead.
Nutrition
Calories: 995kcalCarbohydrates: 146gProtein: 11gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 119mgSodium: 463mgPotassium: 552mgFiber: 8gSugar: 103gVitamin A: 1273IUVitamin C: 5mgCalcium: 128mgIron: 5mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Just making this gorgeous cake for my dads birthday tomorrow. Used frozen cherries which are gorgeous but I forgot to quarter them. The sauce looks thick and lots for the layers. Will it matter that the cherries aren’t quartered? All I can do at this point is put them into a food processor if I needed to.
Thanks!
Olwyn
Hi Lindsay.. I’m excited to try this recipe.. but just wondering can I make this as a cupcake?
That should be fine. I’d do the cherry filling as a cupcake filling and put the whipped cream on top.
Will this cake hold up under fondant? I have a client that wants this flavor made into a ukulele cake!
I really don’t work with fondant, so I’m not best to ask.
Wow, this cake looks great!
I surely want to try doing it your way – even if the traditional way has been my favourite for almost since I can remember.
As a real “Schwarzwälder” (coming from the northern par of the Black Forest) there is only one piece for me that I don´t like about the traditional cake – those jelly-like fake-cherries a lot of bakerys put on top 🙂
Greetings from Germany, Julie
I hope you enjoy it!
Hi Lindsay, I only have three 9 inch pans will your recipe work with them the cake is gorgeous would love to try and make one. Thank you in advance.
Yes, you would just need to reduce the baking time. And your cake will end up being a little less tall.
Thanks Lindsay for getting back to me with your answer I’m looking forward to trying this cake for an upcoming special occasion.
I made this yesterday and came out superbly.. Thank you ma’am for sharing this recipe. Merry Christmas ma’am..
hi Lindsay and thank you for your amazing work! those cakes are DELICIOUS, but in my case, they were domed as hell. I will try once again today and hope to avoid domes, do you happen to have any advice?
Domes are pretty typical on cakes in my experience. Here is a tutorial for how to level a cake, if you like. If you’d like to try to avoid the domes all together, you could try using bake even strips. https://www.lifeloveandsugar.com/how-to-level-and-torte-a-cake/
Hi Victoria!
I always use baking strips which you soak and wrap around your pans like a belt. Layers cook even in colour and no doming at all!
Works like a charm.
Olwyn
Hi, what kind or brand name of cocoa powder do you use? Also, how do you keep the chocolate cake moist? Thank you .
I use Hershey’s brand cocoa powder. As for keeping the cake moist, I don’t do anything to it, it’s just a very moist cake.
Hi Lindsay
What can i sub milk with? If possible. Thanks
Milk is kind of a difficult one to substitute. Is there a particular reason you were looking to substitute it? If you are looking for something dairy free, there are lots of dairy free milk options available.
Thank you for this recipe! I am super excited to try making this recipe this weekend for a friend’s birthday. I had few questions for you-
1. I am a little worried about using 2 cups of powdered sugar to make whipped cream, will that mean the whipped cream would be on a more sweeter side?
2. Could I swap whipped cream filling with stabilized mascarpone recipe of yours for this cake? Will that affect the taste?
3. What cherry liqueur do you recommend?
1. I personally don’t think it’s too sweet at all. But that’s kind of subjective.
2. Yes, you can but you do taste the mascarpone. It might be good with the cake, if you’re looking for that flavor.
3. I can’t remember the brand I used. I’m sure any would be fine.
Can you use tapioca flour instead of cornstarch? If so, what are the proportions?
I haven’t worked with tapioca flour before so I’m not sure.
Hello, I hope all you bakers are doing well :))))) I need URGENT help please 😛 I need to bake a Dark Forest cake as the one mentioned above. My only concern though is that i only have cake pans with separable bottoms. I have baked with recipes before where the cake mixtures are extremely runny and runs through. Is this recipe thick/safe enough to bake with in my pans.
PS: Any advice for things to look out for when making this cake? Maybe something that will make it more moist 😛 cause i always seem to have the problem with cakes that aren’t moist enough… or it might just be me LOL
Kind Regards,
Donevin
This cake is super moist on its own. It should be fine in that regard. However, the batter is very thin and if your springform pans leak, the batter will leak out.
Thank you for the response Lindsay, my pans aren’t springform pans, they are Round pans with bottoms that slide out 🙈 do you have a Dark forest recipe that is moist and a thicker consistency at the same time? ☺️😊
I don’t. I’m sorry.
Hi Lindsay!
I’m making this cake as a two tier cake- the second tier is going to be smaller than the 8inch base. Can I cut this recipe in half to accommodate the smaller cake?
Cutting it in half would be fine, I’m just not sure what size cake pans would be best because I haven’t tried a smaller version.
Hi Lindsay can I sub the normal flour amount for gluten free flour ?
Yes, I think that should be fine.
Lindsey, I made your black forest cake for a friend for her birthday. After tasting it, she declared that she will no longer be able to eat any store-bought black forest cake and that your cake is what she wants me to bake for her future birthdays. It was so moist and delicious. I loved it too, and I am not usually a fan of chocolate cake. Thanks for sharing the recipe!
So wonderful to hear that! Glad it was a hit! Thanks Rita!
This cake is fabulous. It’s the first time I’ve ever had a whipped cream frosting that I actually liked. The cake is moist and wonderful. The filling is sooo good!
I couldn’t find the kirsch, so I used black cherry vodka. It worked wonderfully. I skipped the ganache, I love ganache but I just felt the cake didn’t need it. I had to use frozen dark cherries because I couldn’t seem to catch the fresh ones in stock. Even though I didn’t have everything exactly the same, the recipe is a keeper and I will make it any time I have craving for black forest cake.
Thanks so much for sharing it.
Wonderful! So glad you enjoyed it!